Sulaiman’s Famous Cendol, Pudu.

June 29th, 2009

puducendol Sulaiman’s Famous Cendol, Pudu.

During a recent walkabout around the Pudu market (???) area, we were brought to this cendol stall in some alleyway off Jalan Pudu. Only after we were seated, we noted that many locals ordered their cendol in cantonese! Yup, the Indian uncle manning the stall speaks Cantonese. Heh.

puducendol1 Sulaiman’s Famous Cendol, Pudu.

The Cendol Kacang (RM1.10) is your usual plain cendol with a serving of kidney beans. The beans were soft and flavourful without being too mushy. And the cendol easily glides down one’s throat. The ratio of gula melaka and the coconut milk here is perfect, resulting in a refreshing, fragrant yet not too sweet dessert.

puducendol2 Sulaiman’s Famous Cendol, Pudu.

My favourite however, is the Cendol Jagung (RM1.20). Somehow the dollop of cream corn accentuates the flavours.

Great dessert during these hot days indeed. He also has Cendol Pulut, with glutinous rice and a special version .

Sulaiman’s Famous Cendol & Rojak
Mobile Stall next to Restoran R.S.S Maju,
Pudu Market Alleyway (Jalan Pasar?)
Pudu, K.Lumpur.

other review;
- ???? (in mandarin)

 Sulaiman’s Famous Cendol, Pudu.  Sulaiman’s Famous Cendol, Pudu.  Sulaiman’s Famous Cendol, Pudu.  Sulaiman’s Famous Cendol, Pudu.  Sulaiman’s Famous Cendol, Pudu.  Sulaiman’s Famous Cendol, Pudu.

puducendol 269x300 Sulaiman’s Famous Cendol, Pudu.

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Invited Review | Karaikudi Restaurant @ Market St – Part 2

March 27th, 2009

We had the opportunity to attend a food review at Karaikudi Restaurant at Market Street last week and the experience of dining at this Indian Restaurant is something different compared to other reviews we have done. Despite having quite a lot of Indian Restaurants or eating outlets in Penang, we have to admit that we have less exposure about Indian Cuisine and there are still a lot of interesting facts about Indian food that we have not found out. 

In the second part of the Invited Review, we will showcase the rest of the dishes that we have that time and save the best for last, a home made recipe (although not from Karaikudi) that gives us a lasting, “sizzling” impression. :)

invitation review karaikuni kurai2 Invited Review | Karaikudi Restaurant @ Market St   Part 2
The three dishes that we had that time, clockwise from bottom left; Mutton Chukka VaruvalChettinad Potato Masala and Ladies Finger Pepper Fry. Notice that all the dishes were put on the same type of container, called “kadai“. 

invitation review karaikuni kurai3 Invited Review | Karaikudi Restaurant @ Market St   Part 2
Kadai in this case, refers to the cooking pot which the dishes are prepared and normally bigger in size. The smaller ones as shown here are used for serving instead. The loop shaped handles make the kadai easy to carry. 

invitation review karaikuni ladies finger3 Invited Review | Karaikudi Restaurant @ Market St   Part 2
This dish is a favourite among the food bloggers during the review until we actually requested the second portion Ladies Finger Pepper Fry (RM7.00). It is quite chewy and some say it is “quite Q (the Cantonese version)”. The pepper taste for this dish is not as strong as the mutton dish. 

invitation review karaikuni kurai5 Invited Review | Karaikudi Restaurant @ Market St   Part 2
The dish in slight yellowish is a simple dish that every other cuisine will have as well. The indian version of “telur goreng” or scrambled egg is Egg Podimass (RM4.00). Huat Koay said this is the first time he had noticed the Indian scrambled eggs dish. Taste wise, you have guessed it, just like scrambled eggs.

invitation review karaikuni unknown Invited Review | Karaikudi Restaurant @ Market St   Part 2
Kadai Vegetable (RM9.00) contains assorted vegetable cooked in rich gravy. Some dishes uses Kadai to indicate the dish is prepared using this type of cooking pot. 

invitation review karaikuni unknown2 Invited Review | Karaikudi Restaurant @ Market St   Part 2
Chettinad Potato Masala (RM6.00) is a good dish to have with either the naan or dosai. The masala sauce and potato taste good with the potato being soft and easy to chew with the bread.

invitation review karaikuni squid Invited Review | Karaikudi Restaurant @ Market St   Part 2
Squid Fry (RM8.00) is definitely different from the Sotong Goreng that we have been tasting at the Malay outlets. The Malay version is just squids fried with flour but for the squid fry here is dipped in spicy batter before being fried and the red colour is just part of the spices used.

invitation review karaikuni squid2 Invited Review | Karaikudi Restaurant @ Market St   Part 2
The squid has some spicy taste which makes it interesting than the conventional ones and we also squeeze some lime juice on top which taste very nice and totally different. Just like any other fried squids, it must be consumed as soon as it is served or it will harden the longer it is exposed to air.

invitation review karaikuni lamb Invited Review | Karaikudi Restaurant @ Market St   Part 2
The lamb dish is always Tam Ciak’s favourite but Fei Fei will always keeps a distance because of its pungent smell. Yet with Mutton Chukka Varuval (RM18.00), we feel surprised when we noticed Fei Fei keeps taking pieces of the mutton for himself. 

invitation review karaikuni lamb3 Invited Review | Karaikudi Restaurant @ Market St   Part 2
The Mutton Chukka Varuval has the pepper spiciness that can be quite strong which is the reason the lamb smell is not that dominant anymore. The meat is quite tender and easy to chew and comes in the dry curry type which is just excellent. 

invitation review karaikuni serve in plate Invited Review | Karaikudi Restaurant @ Market St   Part 2
If you have eaten banana leave meals before, this is probably something you have experienced. Each of us was given a large stainless steel plate to put our dishes. All the dishes mentioned above were served to us one at a time and every when the waiter scoop the dishes onto our plate, they will mention the name of the dish to us, to tell us what we were having at that time.

invitation review karaikuni serve in plate2 Invited Review | Karaikudi Restaurant @ Market St   Part 2
Sometimes it may be hard to understand or to catch the name of the dish because of their heavy Indian accent, we have to ask them repeat a few times, even to the extend of spelling the dish. Yet, they are more than willing to educate us especially on the Indian terms used to make sure we understand them. Yes, the service and hospitality offered by staffs of Karaikudi Restaurant are quite welcoming.

invitation review karaikuni tosai Invited Review | Karaikudi Restaurant @ Market St   Part 2
Nickname “the Indian Pizza” is Chettinad Special Dosai (RM4.00). How special can it be? Well, this is actually a “thosai” that all of us commonly know of (besides the chapati and puri). 

invitation review karaikuni tosai2 Invited Review | Karaikudi Restaurant @ Market St   Part 2
Chettinad Special Dosai comes in a very colourful topping that we feel it looks more suitable for culinary contest. With topping ingredients like chopped coriander (yes, they use a lot here), onions, potato, chili flakes etc, it  combines the usual slight sour “thosai” taste with these ingredients and taste just wonderful.  

invitation review karaikuni coffee Invited Review | Karaikudi Restaurant @ Market St   Part 2
Before being served with the final dessert, we were served with Chettinad Filter Coffee (RM2.80) to neutralize our tongue and to wash away all the remaining flavours that still exist in the mouth. Unlike other types of coffee, the fragrance of Chettinad coffee can be smelled in close proximity. Also, there is heavy use of milk in this coffee that it taste more like latte than kopi O.

invitation review karaikuni szilling brownie Invited Review | Karaikudi Restaurant @ Market St   Part 2
The “eruption” feeling of the night was the Karaikudi’s signature dessert, Sizzling Brownie (RM10.00). The sizzling brownie is in fact a creation from the wife of the owner of Karaikudi Restaurant. All of us were excited seeing the ice cream brownie being served and all the bloggers were quickly, happily snapping the pictures because the ice cream melts fast.

invitation review karaikuni szilling brownie2 Invited Review | Karaikudi Restaurant @ Market St   Part 2
The sizzling brownie looks like molten lava erupted from volcano with the chocolate sauce on top of the melting ice cream flowing down while the base where the brownie and cashew nuts are at the hot plate look hot and boiling, creating a sizzling effect which spills all over towards the surrounding. Notice the smoke effects going upwards on top of the ice cream…

invitation review karaikuni szilling brownie3 Invited Review | Karaikudi Restaurant @ Market St   Part 2
Once the sizzling effect settles down, it is time to savour this delicious brownie with every spoon ends with “MMmmmmm“, “Aaaahhhhhhh“, giggling and laughing, re-enacting our childhood behaviours seeing those sweet delicacies. The sizzling brownie is just the right dish to leave a lasting impression of dining at Karaikudi Restaurant.

invitation review karaikuni gps Invited Review | Karaikudi Restaurant @ Market St   Part 2
The GPS coordinate as shown (N 05° 24.992? E100° 20.442?) or map at below

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Fu Sing Dim Sum, Hong Kong.

March 26th, 2009

i actually heard about this place only after reading pinkpau’sguide to HK” and was curious to see how it fared in comparison to the old school dim sum places recommended so I went to seek it out. Got out at the Wanchai MTR station to find that Lockhart Road is actually quite a long stretch, with tile shops, bathroom ware shops etc lining the road and we were on the wrong side (better to come out of Causeway Bay MTR station). So we had to walk (much) further down to find Sunshine Plaza, which is in actual, quite nondescript.

hkfusing Fu Sing Dim Sum, Hong Kong.

Despite the walk down so many blocks, we were still a good 30 minutes early! They open only at 11am. The staff were only setting up the tables etc so we sat at the waiting area and twiddled our thumbs. Heh. However as soon as they were ready, we were ushered to a table near the window. And slowly, groups of dim sum lovers trickled in…

hkfusing1 Fu Sing Dim Sum, Hong Kong.

Instead of the usual peanuts and pickled vegetable appetisers we Malaysians are used to, we were given this small dish of chilli beancurd with cubed ham. A pleasant change and it tasted quite good. Was delighted to bite into the dark coloured cube to find that it was chinese ham. Yum.

hkfusing2 Fu Sing Dim Sum, Hong Kong.

I decided I wanted good ole chinese dim sum and ordered THE typical dishes of siew mai (??) or pork dumplings, and har gao (??); shrimp dumplings. As these were steamed upon order, waiting time is considerable.

Even the look of the siew mai entices with the yellow, green and orange. Packed tightly with minced pork, shrimp and vegetables, this was indeed a parcel of steamed deliciousness. The meat was juicy, with a bit of a crunch and topped with a pea, bits of salted egg and diced mushrooms.

hkfusing3 Fu Sing Dim Sum, Hong Kong.

The har gao was also wonderful with it’s very fresh prawns and translucent skin. Apparently a good shrimp dumpling pouch should have 7 to 10 pleats and I think this was achieved here.

hkfusing4 Fu Sing Dim Sum, Hong Kong.

Pinkpau also raved about the polo char siew bao (?????) so I decided to go ahead and order it and I must admit I am glad I did! It’s really as good as she claims. The skin and texture of the bun is akin to a mexican bun’s and smells really aromatic and inviting. The warm, fluffy bun couple with the char siew filling is really enough to send any char siew bao lover to heaven.

hkfusing5 Fu Sing Dim Sum, Hong Kong.

As sang chow lor mai fun (?????) or Stir fried glutinous rice is one of my favourites in M’sian dim dum restaurants, couldn’t resist ordering it when I saw it in the menu. If I thought ours was good, this certainly trumps it by miles. Not only is it not oily, the aromatic rice is a sight to behold with the bits of mushrooms, diced lap cheong (waxed sausages), piquant green onions and stringy egg omelette. Paired with chili oil, which spiced things up a little . A wee bit on the sinful side perhaps, but nevertheless a much appreciated indulgence.

hkfusing6 Fu Sing Dim Sum, Hong Kong.

Actually we also ordered a portion of the char siew but our order was overlooked (thanks to the slip of paper falling to the ground unnoticed) so we were given a complimentary dessert. I opted for my favourite, the Mango Pomelo Dessert (????). Even though it was creamy and milky, I wasn’t as wowed as I hoped to be. Instead the pomelo pulp infused a light bitter aftertaste and we joked about having to export Tambun pomelo to HK for that much needed sweet note. Hehe.

Total damage was HKD 212 which is on the high side. But we probably had the best dim sum here during our 4 days in HK. Everything was fresh and well prepared and had that dainty finesse that I have come to expect of these steamed baskets of tiny meat parcels. During our wait, I also overheard the maitre d’ taking orders for dinner reservations, suggesting that this place is also quite popular for their other Cantonese dishes. They have also recently been featured in the 2009 Michelin guide, recommending their stewed abalone and goose web, braised cow’s tail in red wine.

Fu Sing Sharkfin Seafood Restaurant ????????
1/F, 353 Lockhart Road,
Sunshine Plaza,
Wanchai, Hong Kong.
?????353?????1?
Open : 11-3pm, 6-11pm.

other reviews;
- big in hong kong

 Fu Sing Dim Sum, Hong Kong.  Fu Sing Dim Sum, Hong Kong.  Fu Sing Dim Sum, Hong Kong.  Fu Sing Dim Sum, Hong Kong.  Fu Sing Dim Sum, Hong Kong.  Fu Sing Dim Sum, Hong Kong.

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Yung Kee, Hong Kong.

March 21st, 2009

yungkee Yung Kee, Hong Kong.

Yung Kee, ?? has been touted as THE place to get roast goose in Hong Kong ever since it bloomed into the successful enterprise that it is now. Upon obtaining the name and the address, I didn’t think of doing anymore “research” on the place and was a wee bit overwhelmed when I found myself in front of Yung Kee. I certainly wasn’t expecting an entire building as I was thinking more along the lines of a roasted meats shop (???). Tsk Tsk. Anyway, since we were there, and I was determined to get my roast goose (??) and waxed sausages, so we headed in . Once we stepped in, we were ushered to the lift, where a lift attendant was waiting, and whisked upstairs to the 4th floor where it was rather empty and quiet as it was past 9pm. I later found out that it was a blessing in disguise as waiting time could peak at more than an hour during meal times.

yungkee1 Yung Kee, Hong Kong.

We were attended to by the assistant Captain and she was very friendly and courteous. We didn’t really have a need for the menu as she immediately asked how big a portion of the roast goose we would like. Then next, was if we wanted century eggs (??) as well. Ah, such predictable tourists. Hehe. But we were left the menu anyways and it was quite interesting browsing it and taking in the number of Cantonese dishes they serve here. But most enlightening was probably the page where it listed all the awards won, including for best restaurant, best service etc. and recently, the prestigious Michelin star.

yungkee2 Yung Kee, Hong Kong.

The gorgeous century egg with pickled ginger. Century eggs are basically preserved duck or chicken eggs in a clay and ash mixture for months, and not exactly a hundred years. Lol. I would say that the century eggs here are divine – with the clear translucent tea-coloured “egg white” and the creamy, grey yolk. The green of the yolk is normally due to reactions to the alkali in the lime and has a slight ammonia aroma to it but it’s akin to eating blue cheese, an acquired taste. One that I can’t get enough of. Nearly licked my chopsticks clean of the sticky yolky spots. Hehe.

yungkee4 Yung Kee, Hong Kong.

And the piece de la resistance… served with plum sauce, the glistening skin tempted me as I struggled to get a worthy shot of the dish. The goose is reputed to be massaged and marinated before roasted over a charcoal fire. For those of you who have never tasted goose before, imagine a richer, slightly more gamier version of duck. I have always liked goose, esp. the braised versions made by my grand aunt when she visits from China. Anyway, I digress.

At first bite, the skin wasn’t as crispy as I hoped for, nor was the goose served as warm as I liked it to be. In fact, it was rather cold and the fats had started to take a gelatinous texture. But the flesh was tender and juicy with flavour. And the succulent meat tasted delectable with the plum sauce. And underneath the pile of meat is some fermented soybeans which are yummy to pick at.

I feel that even though the roast goose here is one of the bests I have had so far (save for it being served like a cold cuts dish), I also felt that it was a tad overpriced at HKD420/goose. But since we were only two, and didn’t even order half a bird, I reckon our portion (??) hovered somewhere around HKD150.

yungkee3 Yung Kee, Hong Kong.

After all that indulging, we needed a vegetable dish to balance the meal out and opted for Stir-Fried Baby Bak Choi with Garlic. It was a simple dish but the baby bok choi was prepared so well that it was still crisp and light and had that delightful crunch.

Our meal came up to above HKD220 for two but I had no idea how much each dish costs as HK restaurants don’t seem to give detailed receipts much. In fact, no receipt is given until you insist on it and mostly it’s a printout of the total figure. Having tried their goose liver sausages in Elegant Inn and wanting to get some for my gramps and parents, asked the assistant Captain who attended to us if they were still available and she was so nice that she asked me what I wanted, packed it and brought it to our table! But these don’t come cheap though, at HKD198/catty (?) or 600g. But they are so sinfully good… should know as I revisited the taste by making this.

Anyhow, overrated or not, Yung Kee still warrants a visit if it’s your first time in HK. Or if you can only head to one place in HK for roast goose.

Yung Kee Restaurant ???? (www)
32-40 Wellington Street,
Central, Hong Kong.
????????32-40 ?

Open: 11am – 11:30pm

other reviews;
- gen.u.ine.ness
- food4thot
- eatinout
- foodnut

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Yu Lin Seafood Restaurant @ Kampung Baru, Bukit Mertajam

March 15th, 2009

Yu Lin Restaurant is a new Chinese restaurant I visited during the last Chinese New Year with my family. It currently occupies the same building in which another old and established restaurant used to operate in Kampung Baru – Mei Xiang Way.
Although Yu Lin is new, it has already received good recommendations for the good and cheap Chinese dishes. One of them being my close friend and another my family members themselves who have been there before this.

claypot-duck-with-yam

While browsing through Yu Lin’s menu, we noticed a unique dish called Claypot Duck with Yam @ RM15. Generous portions of duck meat and chunks of yam were the main ingredients, as the name suggested.
If you have a perception that duck meat is tough and tastes gamey, this dish would change your mind. I wasn’t too thrilled with the taste because I am not a yam fan, but my parents loved it a lot.

sharks-fin-egg

Surprised by the cheap price of RM9 for Fried Shark’s Fin with Egg, we simply had to order this because all of us loved this since young. It tasted great and for the amount of ingredients like mushroom and shark’s fin used, RM9 is a steal!
Oiliness is one of the shortcomings I noticed in this dish prepared by other restaurants. But Yu Lin certainly did a good job in controlling the amount of oil used, which was very evident from the photo itself.

salad-prawns

Next was a personal favorite of my sister, Salad Prawns @ RM21. There are generally two versions of salad prawns, either steamed or fried. The former usually consists of steamed de-shelled prawns and served with honeydew, while the latter is deep fried to a crisp with the shells still intact.

salad-prawn

The prawns were fresh from the sea and had a succulent, sweet tasting flesh. Simply an enjoyable dish, nothing to be complained about.

kam-heong-sotong

Kam Heong style is one of my favorite methods of cooking seafood, especially if cooked with lala clams. Since clams were not available that day, we had Kam Heong Squids @ RM12 instead.
This dish reminded me of a wonderful curry squid I had once in Penang, where the squids were also deep fried first to a really crispy, crunchy texture. After this, the squids would be transferred to another wok to be fried with Kam Heong sauce. The fragrance and spiciness of this dish is bound to whet your appetite, best if taken with white rice.

signature-tofu

We also tried Yu Lin’s Signature Seafood Tofu (beancurd), costing only RM12 for a huge portion like this. Crispy on the outside but soft and warm inside, it was even nicer if dipped in Thai chili sauce.

dried-curry-chicken

Because all the food was great, we proceeded to order another two dishes – Stir Fried Chicken with Curry Powder @ RM8 and Fish Meat Yin Yong @ RM7. The curry chicken was a slight disappointment for the saltiness, but at least the chicken meat was tender. I guess this dish was not meant to be eaten on its own but with white rice as well to even out the flavor.

fish-meat-yin-yong

This gotta be one of the nicest Yin Yong Kung Fu Chow (Cantonese style) I ever had. It packed enough ‘Wok Hei’ and the egg broth was simply delicious. But the speciality remains that fresh fish slices and prawns were used instead of pork.

yu-lin-restaurant

Overall, a very happy and satisfied meal. Very recommended for those looking for good and reasonable priced Chinese restaurants in BM.

Restoran Yu Lin
No. 2836 & 2837,
Jalan Kampung Baru,
Taman Tampoi,
14000 Bukit Mertajam, Penang.
Tel: 04-5386389

Located opposite Dim Sum City along Jalan Kampung Baru, a few shops away from Ah Nam’s Claypot Frog Porridge.

 Yu Lin Seafood Restaurant @ Kampung Baru, Bukit Mertajam

3350949255 b3b99559e7 o 232x300 Yu Lin Seafood Restaurant @ Kampung Baru, Bukit Mertajam

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Penang Food | Nibong Tebal Seafood Porridge

March 14th, 2009

Fei Fei and Tam Ciak always have the impression that Nibong Tebal is like a sleepy town located at the southern part of Seberang Perai, probably because of the less activities on going unlike Georgetown, Bayan Lepas or Seberang Jaya.

Huat Koay has always been trying to prove us wrong or at least shed our believe that this “sleepy” town is not sleepy after all. There will always be lots of activities and when it comes to food, Nibong Tebal can equally offer as much as well. So, during one weekend when we had to discuss abour our events for PenangTuaPui’s 1st year anniversary, we decided to have a meeting at Huat Koay’s hometown to get him show us what Nibong Tebal can offer.

nibong tebal seafood porridge stall Penang Food | Nibong Tebal Seafood Porridge
Being a proud local boy, Huat Koay immediately took us to this chu char place upon our arrival at Nibong Tebal. But this is not a chu char place, in fact, this shop serves seafood porridge, tom yam soup and boiled octopus as its hot selling dishes.

nibong tebal seafood porridge stove Penang Food | Nibong Tebal Seafood Porridge
Starting from a business in year 2000 that served only 6 tables, this shop has expanded to two shops with table seatings put up extended to neighbouring shoplots. The fruitful results after running the business for 9 years definitely an achievement for this shop. The person handling the cooking, in blue shirt, is the boss himself.

nibong tebal seafood porridge stove2 Penang Food | Nibong Tebal Seafood Porridge
Being a hot spot eating outlet at Nibong Tebal, this seafood porridge restaurant is always filled up with customers, not just locals but also outstation, judging by the different car plates that we observed then. 

nibong tebal seafood porridge bossie Penang Food | Nibong Tebal Seafood Porridge
According to the lady boss, they learnt the skills after working with some chefs for a while before starting their own business here. The initial business model was serving seafood but eventually focussed more on seafood porridge, boiled octopus and tomyam noodle as their specialties. 

nibong tebal seafood porridge ingredient preparing Penang Food | Nibong Tebal Seafood Porridge
The decision to focus on few specialty dishes finally pays off with this restaurant keeps attracting endless steam of customers even during weekdays. Both the husband and wife team employs quite a number of helpers as well to help them cope with the constantly high demand. Throughout our dining session there, we could see people keep going in and out, non stop. Amazing! 

nibong tebal seafood porridge baby octobus2 Penang Food | Nibong Tebal Seafood Porridge
Boiled octopus is the cheapest we can get so far. At RM6.00 per plate, this is definitely a real bargain compared to Ong Cheng Huat or BM Tree Shade. Of course, fresh octopus is easily available here which makes it cheaper compared to the other two. By the way, on of the tourism activities at Nibong Tebal itself,is you can actually hire a boat and catch your own octopus if you like… Yes, we are not kidding :)

nibong tebal seafood porridge baby octobus3 Penang Food | Nibong Tebal Seafood Porridge
The boiled octopus is served with the garlic sprinkled on top which makes the dish looks rather plain. The chilli is served plain as well but you can add peanuts on your own which is available at every table. Besides, chilli, sweet sauce is available as well.

nibong tebal seafood porridge baby octobus Penang Food | Nibong Tebal Seafood Porridge
The octopus taste quite chewy with boiling time just right. It is not that hard either.

nibong tebal seafood porridge big bowl Penang Food | Nibong Tebal Seafood Porridge
The seafood porridge (RM30.00) is the dish we have been waiting for. After all, this is a specialty here and of course we do have certain expectations for it too. 

nibong tebal seafood porridge big bowl2 Penang Food | Nibong Tebal Seafood Porridge
For three persons, this bowl looks rather big but in fact the portion is just sufficiently enough for TuaPui. There are quite a lot of ingredients inside this bowl including crabs, prawns, squid, fish etc. It is also added with vegetables and lots of garlic oil which makes this seafood porridge quite fragrant.

nibong tebal seafood porridge crab Penang Food | Nibong Tebal Seafood Porridge
If the shells are taken out from the bowl, you can actually see the porridge portion is not that plenty which is why the portion is just right for Huat KoayFei Fei and Tam Ciak

nibong tebal seafood porridge crab3 Penang Food | Nibong Tebal Seafood Porridge
This is the Teochew type porridge where you can see the rice cooked in soup but not too thick like the Cantonese style porridge. Yes, majority of the people in Nibong Tebal are Teochew people or Teochew speaking people, which could have partly influenced this cooking style.

nibong tebal seafood porridge crab2 Penang Food | Nibong Tebal Seafood Porridge
Tam Ciak commented that this place looks pretty much traditional because the porcelain bowls used are quite like those used during younger days. Notice the rooster on the bowl itself, is that not something nostalgic? 

nibong tebal seafood porridge crab4 Penang Food | Nibong Tebal Seafood Porridge
With so much seafood ingredients inside the porridge, it feels like eating seafood with porridge rather than porridge with seafood. In hokkien, the literal translation sounds “ciak hai sien pui moi“. Instead of the porridge being the main ingredient, the seafood seems to be the main ingredients in this case.

nibong tebal seafood porridge prawn2 Penang Food | Nibong Tebal Seafood Porridge
The seafood ingredients are quite fresh while the porridge is towards salty taste, probably because the seafood being cooked together with the porridge until the taste blends well.

nibong tebal seafood porridge prawn3 Penang Food | Nibong Tebal Seafood Porridge
Despite the price tag of RM30.00 per bowl that serves 3 TuaPui(s), this is quite a worthy bowl of seafood porridge that we have at Nibong Tebal. The bowl looks big so that it can hold lots of the seafood ingrediens and if we remove all the ingredients, the porridge itself is not that much. Like what we said earlier, ciak hai sien pui moi…. :)

nibong tebal seafood porridge prawn Penang Food | Nibong Tebal Seafood Porridge
This place is opened daily except Wednesdays and available from evening onwards. Even though the name card states the business hours starts from 6.30pm till 12.30 am, the lady boss clarifies that you can enjoy the seafood porridge as early as 6pm. 

Nibong Tebal Seafood Porridge
967, Jalan Baru,
14300, Nibong Tebal, Seberang Perai Selatan,
Tel: 012-457 2973, 012-531 2265
Closed on Wednesdays

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Truly Hong Kong at Canton-i, Queensbay Mall

February 25th, 2009

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. [...]

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