Archive for the ‘Business Hours’ Category
Another Penang food that most people enjoyed eating is the Penang Lorbak. It is an appetizer, a side dish of fried mixed stuff of fish fritters, fried beancurd, spring rolls, fried octopus, preserved century eggs and the lorbak roll.
The lorbak roll itself consists of chunky bites of marinated five spiced pork wrapped with bean curd [...]
Read more from the original source:
Theobroma is the place where all things are chocolate. They have a numerous varieties of chocolate based beverages and food, together with an impressive spread of designs chocolate. The chocolates are bought in from Belgium and the tagline of the place is, “you can taste the difference”. It is located in one of the [...]
See the original post here:
Most of the time, good food are typically located at the front of busy road or can be clearly visible from the main road. But sometimes, you need to manuever slightly further in before you can see the restaurant. The same goes to this seafood restaurant that we dined just last week. Although not that far into the kampung, you will still need to know where to look at the sign before making the right turn. Else you can simply miss it.
Mention the dishes like fish head, small chicks, curry crabs and tuak (fermented rice wine), most people will be able to instantly think of this place. Yes, finally PenangTuaPui steps foot to Ong Cheng Huat Seafood Restaurant. If you are coming from the oats factory (Federal Oats Mills), keep moving until you pass a traffic light. Then look at a “BGM” sign overhead before slowing down. There is a signboard to indicate Ong Cheng Huat Seafood which you need to turn left. Follow the road for about 150m and you will see a large compound with many cars. You have reached the destination…
There are plenty of cars there by the time we reach this place yet the compound is quite large that it can easily accommodate 20-30 cars at the same time. Ong Cheng Huat Seafood has expanded its dining area to cater larger crowds as well. You can see the one with white signboards are the dining area while the green one in the middle is actually the kitchen area.
This is the crowd at lunch time with all the tables fully occupied and some of the guests are seen waiting. We too had to wait a while before getting a table. This is the larger dining area among the two. The other side has probally 5-6 tables only.
This open air dining area is well ventilated and not stuffy. Also, the roofs have been fixed with heat reflectors that keep the dining hall as cool as possible despite the low ceiling, thus making the lunch session here comfortable. One thing that we feel good is the floor has been covered with cement, which makes the place easy to clean and does not look messy or shabby.
This is the kitchen area with each persons already dedicated to perform certain tasks, in a way. The fish steaming and chicks frying are done outside the cage, while those inside the cage were seen preparing fried bee hoon. Notice the fan on the left of the picture. Even if you have no place to sit, never ever, choose the table behind the fan or you will end up regretting it. The hot air blows directly to that table.
If you notice carefully, all the staffs here wear the Phua Chu Kang boots one. Well, the floor can be quite wet and slippery which using the rubber boots to move around helps to maintain the grip that prevent them from falling. This is a good safety measure to implement.
We ordered two bottles of leng teh (herbal tea) with each costs RM5.50. The herbal tea is stored using recycled mineral water or soft drinks bottle. Each bottle can fill up 6 glasses almost full. The leng teh is slightly sweet with moderate herbal taste, nice to quench our thirst while waiting for the food.
These are the dishes that we ordered for the lunch; fried chicks, octopus, popiah, steamed fish head and fried bee hoon. The whole meal for six persons costs RM121.00. Before we conclude if the money is worth paying for this meal, let us take a look at each of dishes we ate in details…
Another shots of the dishes ordered but focus more on the fried chicks… (yes, we are referring to small chicken, keh kia)
First to arrive is the fried bee hoon. The fried bee hoon looks and tastes quite like economy bee hoon except this one is slightly wetter. There is also limited ingredients that come together with this bee hoon, some beansprouts, vegetables and prawns. At RM7.00 per plate, this is really expensive and we do not really see the worth to pay RM7 for this plate. Unlike the one at with salted fish (kiam hu), this fried bee hoon is just plain. Oh, they do not serve rice here, by the way.
The “eight legged fish” came next in the familiar metal plate. The portion is kind of limited with some garlic sprinkled on top of the octopus. It tasted normal and slightly chewy but our stomachs could actually have more.
The boiled octopus that we have contained lots of the legs and the “body” portion and less of the “head” partion. We like that but this dish is RM10 which considered slightly above average for that portion we had.
Steamed fish head was served is a large pan, almost the same size as the at Juru. There are two processes involved before the fish is served to customers. The boss will take the fish out from oven and steam it like the picture above before serving to customers. In fact, he was quite friendly that the moment he saw us holding the camera, he signalled us to take the shot above. Very friendly and approachably person indeed.
The fish used is Ang Sai (Red Snapper) and the size of this fish can be quite astonishing considering a part of the fish can fit such a large pan, how long and how big do you think this fish is going to be? The boss said they can sell this fish in terms of tens per day and the supply of this fish is constant because of the volume. The fish is delivered daily from the wholeseller instead of being kept here.
The steamed red snapper looks just like normal steamed fish but the uniqueness is in the gravy itself. It has sour and salty gravy, sprinkled with lots of garlic which can be very addictive. On top of that, the fish is fresh as well and tasted a bit sweet. With each scoop that we took that time, you could see a big chunk of fish meat and when you eat it, the feeling is just great! Definitely a sense of satisfaction. Too bad we only had one side of the fish head which we hope to have more. The price of this fish? RM56.00
While in the kitchen, we managed to capture this photo that looks like either curry chicken fillet or chicken in sweet and sour sauce… what is it actually? Too bad we did not ask.
This is one of the specialty of Ong Cheng Huat Seafood, fried popiah skins that looks like heh chee (prawn crackers). The fried popiah aka heh chee is made of 3 layers for popiah skin that put together before being fried. In between those layers are prawns, garlic, 5 spices and chopped celery.
We managed to capture partial process of how they fried the popiah skins. Prior to frying, the popiah looked quite like chapati. When the oil is hot enough, the staff will put two sets into the frying pan.
The hot oil is being continuously poured on top of the popiah skins and at the same time the staff uses the ladle to turn it around.
Once the fried popiah turns golden brown, it is time to remove it from the frying pan. Over here the two pieces are being taken out from the pan and hovered above the pan to let the oil drip back.
Then the fried popiah is left onto a container to cool it down before cutting them and serving them to the customers.
This is the staff frying another set of fried popiahs. Notice the earlier one being left at the container to cool down.
Each plate consists of two sets of fried popiah cut into six pieces. One thing that you must take note is the fried popiah is very, very oily and those health conscious folks may give a second thougth about having this fried popiah. But then, why the heck come to this place then? Hehe…
Putting this health conscious thing aside, the fried popiah is indeed crispy and crunchy and not enough! We ordered a second helping to feed our appetite. For the fried popiah that we ordered, each plate costs RM11.00 and that makes RM22.00 for our lunch.
Another signature dish is the fried chicks (keh khia). This one is just out from the frying pan.
The fried chicks cost RM2.50 per part with the size quite like pigeon. Tam Ciak said this is slightly pricey given the portion he could put into his mouth. The fried chicks tasted salty and sweet just like the fried dark soya chicken.
The fried chicks tasted as if it has been marinated with soya sauce and oyster sauce, fried to perfection.
There are a few ads displayed all over the restaurant with the Axian’s banner hanging on the other side. The other ads like the one above is located just next to our table.
There are only few types of dishes available here and consider quite limited in terms of varieties. But this is what this seafood restaurant is offering which is why the waiting time is quite short even with the full house crowd in the restaurant. You can call it high volume if you prefer, something like Look Yuen Restaurant near the Bukit Tengah roundabout.
The environment here is quite condusive and comfortable as well to dine especially with the heat reflector installed. We actually saw some customers in donned in office wear and ties yet they were not sweating at all.
On the other hand, the price is rather high especially for simple dishes like fried bee hoon, fried popiah or even the octopus. The fried popiah is definitely something unique but rather steep in price. The steamed fish head though high in price, is worth the money paid because of the size and the freshness of the fish. The fried chicks are not something everyone will try but it is entirely up to individuals. The choice is yours 
The GPS coordinates for Ong Cheng Huat Seafood (N 05° 26.602? E100° 23.779?) and map as shown below.
Ong Cheng Huat Seafood
2004, Bagan Lallang,
13400 Butterworth
Tel: 04-331 4782, 012-453 5188
Business Hours: 11.00 am till 5.30 pm
Closed on Mondays
Related Posts
Read more here:
After much delay and location change, Canton-i finally opened their doors at the ground floor of Queensbay Mall, Penang. This brand; which is associated with the Dragon-i line of restaurants, offers varieties of authentic Hong Kong cuisines. Upon stepping into this restaurant, the ambiance and atmosphere radiating from its surrounding was completely different of Dragon-i. [...]
Read the original here:
Toh Soon is a small side street cafe situated in the folds of Campbell street. This cafe which is run by Mr and Mrs Ooi has always been a hit with the locals all this while, especially their varieties served for breakfast and tea time. One of our pit stops for breakfast during the Canon [...]
Original post:
I’ve always made it a point to visit Kuala Lumpur several times a year, as the cuisines there are a nice change from what we get in Penang. Their style is slightly different, the taste and ways of cooking are unique as well. We made our way down to Sek Yuen Chinese Restaurant just down [...]
More:
The Singaporean food hunters had the craving for the island’s best Char Koay Teow and went all out to try it! The first stop for the day was the famed Ah Leng Char Koay Teow. This famous stall is located in Kafe Khoon Hiang with its frontage facing Dato Kramat road and its side to [...]
Read the original post: