Throughout the year 2008, I have blogged over 100 food related entries. Bak kut teh, dim sum, sushi, shabu shabu, Korean BBQ, steamboats, buffets, steaks, hawker food.. You name it, I got it. So, I thought it would be interesting to list the top 21 either most memorable or nicest food I had in my humble opinion. Clicking on the images would bring you to the post itself.
The teriyaki sauce is so thick and tasty, you will feel that you are getting your money’s worth. Other restaurants would be stingy and pan fry the chicken with more oil.. making the dish watery and lack of taste. I didn’t really believe it when told it was this good.. but yeah it’s true.
Kobe Beef really lives up to its reputation and price tag, it is simply a heavenly meat with unmatched flavor and tenderness. Because they are sliced thinly enough, they usually cook within seconds in the boiling broth.
Bukit Mertajam is the place where this variant of char koay teow originated. It is so well received that many have taken the opportunity to setup their own char koay teow stalls in Penang. The many cockles and prawns are the biggest contributor to the koay teow’s tastiness.
This is definitely the place for the best beef soup koay teow in Penang. You will regret if you didn’t try, no joke. And most Penangites refer this as the one “opposite balai bomba”. The other things I like are the tendons, tripe (soft jelly texture, nice) and thinly sliced beef which are cooked by quickly dipping them in the boiling soup.
The noodle here was awarded one of the best street food in Penang. You could see the news being shown in the poster put up in front of the stall. It is a pity that Heng Seng’s Eel fish ball noodle does not receive as much publicity compared to other Penang hawker food. Because after Googling around I only found a few food bloggers who mentioned this place. Well I think they really deserve more.
I hate to admit this, but Ngau Kee’s beef noodles taste nicer compared to Penang’s beef koay teow.. especially the dried one. Really hou hou sek. The beef soup is thick and flavorful, and the minced meat is just awesome.
My first time having escargots. It was also here I tasted one of the nicest Caesar Salad. I am really glad I fulfilled my curiosity about baked escargots after seeing it being featured in 8TV’s Hochak. Other food is good too and reasonably priced.
The toasted breads are done in a very original and nostalgic way, with only a layer of butter spread on top. A bottle of castor sugar is provided to let you sprinkle all the sugar you like on the toasted pieces. So they are both salty and sweet. Breakfast like this is a great way to start the day!
Cheap and tasty crabs available at Tak Fok. At first I thought it’d seem weird to eat crab with cheese and butter, but the combination turned out fantastic! The cheese flavor is not too strong, just nice to compliment the sweetness of the crab meat. Breaking and peeling off the shells carefully off the huge claw, dip the meat generously into the melted cheese and butter. And then eat it in one mouth full. Fuyoooh!!
A must try for Japanese food lovers in Penang. Sake Room’s chef, Melissa’s talented cooking would surely make you come back for more. The restaurant owners are one of the friendliest and nicest bunch too.
Although a branch of Yap Chuan Bak Kut Teh, the standards are the same. If you like your Dry Bak Kut Teh to be really dry, this is the place to go. Another thing I like about eating here is that they will also provide Bak Kut Teh soup if you order the dry one only. You don’t even have to ask, they will surely bring a small bowl for you. And soup refill is free of charge.
Taste wise, it is awesome! The soup is really cooked faithfully according to Penang’s style, a bit sweet and full of prawny flavor. Just a sip of the soup immediately brought back memories of another good prawn mee I used to have when I was small.
Dry Bak Kut Teh has been on my must-try-list of 2008. And I found it in Puchong. Pork cooked using Bak Kut Teh’s herbs and spices are added into a clay pot of dried chilis, fried cuttlefish and lady’s finger. Oyster sauce and dark soya sauce are also added for the flavor and color. The meat is spicy and absorbed the fragrance of the herbs, spices and cuttlefish completely. RM9 for single serving, very nice! For its awesome taste, Dry Bak Kut Teh has become an addiction for me!
Did you go through the list? You did? Wow, you’re great! Before I end the last post for 2008, there’s one last thing I want to say.. I always have a feeling that there are a lot of readers who have been following my blog anonymously without leaving a comment. So, no matter if you’re a friend of mine, a forumer from Lowyat.net, a stranger or someone who just stumbled on my blog today.. I hope you would do me a favor by leaving me a comment, even though if it’s only a “Hi”. Thank you for supporting my blog and Happy New Year!