Merry Xmas and Happy New Year 2010
Today is Christmas Eve *yaay*…
Doing anything special on this eve of Christmas? A get together with family and friends, perhaps? Or spending some quite time with your other half?
Well, with Christmas just merely hours away, PenangTuaPui would like to take this opportunity to wish all of you a merry jolly Christmas and to those who are not celebrating have a joyful happy holidays!!
Here is a song to all…and let’s sing aloud together ~Cheers…
Have yourself a merry little Christmas,
Let your heart be light
From now on,
our troubles will be out of sight.
Have yourself a merry Iittle Christmas,
Make the Yule-tide gay,
From now on,
our troubles will be miles away.
Here we are as in olden days,
Happy golden days of yore.
Faithful friends who are dear to us
Gather near to us once more.
Through the years
We all will be together,
If the Fates allow
Hang a shining star
upon the highest bough.
And have yourself
A merry little Christmas now.
Excerpt from:
Ang Hoi Lor | Authentic Penang Restaurant
A true Penangite would definitely have heard about Ang Hoay Lor and the food that is served there. It is truly synonymous with Penang’s local delights and flavour. This quaint shop located right in the heart of Old Georgetown is famous for its oyster mee, bak khi, fried tang hoon, pork leg beehoon, fried oyster and tauhu suan na, to name a few.
Limited parking is available. We circled the area twice before we managed to get a prime parking spot right in front of the shop J. The authentic feel of olden days greeted us as we entered the shop.
It was quite clear that Ang Hoay Lor has its share of loyal supporters, people who have been patronizing the shop for years. We settled on a few specialty dishes and sat back to wait while sipping hot chrysanthemum tea.
The fried oyster was the first dish to arrive. It looked a bit dark from overfrying, but the taste proved otherwise. There were sufficient fresh oysters and the spring onions added that extra oomph to the dish.
The oyster mee came next, with generous helpings of oyster, fish meat, pork and vege. We felt that the dish was slightly on the salty side.
One thing we note is that only pickled chillies and cabai burung are provided here. We were quite disappointed when we asked for sambal, and were told there was none available.
For those unfamiliar with bak khi, this (we are told by the server) is a famed Hokkien delight. It is essentially pork meat wrapped in a layer of cornstarch flour, fried and served in a thick soup.
After our experience eating this dish, we all agreed it is an acquired taste. If you like the texture of sticky cornstarch, you will most likely enjoy it.
The other 2 side dishes we ordered were the prawn fritters and the tauhu suan na. The prawn fritters were fried to a crispy golden brown (mmmm J) and the tauhu fried with suan na was indeed flavourful, though a bit salty.
All in all, if you are looking for a taste and ambience that is reminisce of Old Penang, look no further than Ang Hoay Lor.
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Penang Food | Restoran Hock Chuan Heong Oyster Noodles
Long lunch break on Fridays is certainly a time that we look forward to since we can drive further from our usual place to go for makan. Of course, with the Jelutong Expressway built that connects all the way to Weld Quay, the driving time can be much shorter and we get to spend more time at the food outlet rather than inside the car.
We were heading towards Weld Quay, thinking to have the instant chu char at the when suddenly Tam Ciak suddenly thinks of having having oyster noodles. Immediately, we made a right swerve at the the first traffic light to make a turn into Lebuh McCallum (5th Road or Gor Tiau Lor).
Restoran Hock Chuan Heong is a name that does not need much introduction yet many people might still be wondering where this place is. However, the moment the specialty of this shop is mentioned; oyster noodles or “oh mee“, you will probably can associate this place with the expression, Ahhhhh….
This is one of the few places in Penang that almost everything you order has oysters in it. Yes, it sounds like this restaurant is an oyster house. Just like the , this place has only few specialty dishes and most patrons are here for their specialties.
Needless to say, this is a must when you are coming here to eat. What is the better way to introduce this restaurant if it is not for the fried oyster or the oh chien. The oyster fried in omelet is simply delicious with lots of oyster in it. And the plate of fried oyster itself has less sticky tapioca flour compared to the typical fried oyster elsewhere. You get to taste more of the oyster than the flour which sometimes tastes like glue. Huat Koay declares this is the best fried oyster that he has ever tasted. Well, the others quite agree as well.
This is one of the many specialties in Restoran Hock Chuan Heong, the oyster noodles or the oh mee. The oyster noodles has similar looks like “cheh mee” except this one comes with oysters and lots of it. But then the size of the oysters is not consistent as you can get mixture of small and medium ones on the same plate. Besides oysters, the plate of oh mee also included ingredients like prawns, pig liver, vegetables etc.
Tau Kua Chien or Fried Bean Curd is another simple yet delicious dish that one must order while eating here. Although the tau kua chien consist of three main ingredients of bean curd fried together with leeks (suan nah or sing kia) and prawns, the taste is exceptionally good. The tau kua or bean curd is slightly special as we tasted some 5 spices flavour on the bean curd that makes it slightly different from the regular bean curd.
The fried tang hoon (glass noodles) is slightly wet type and dark in colour. The slight wetness in this fried tang hoon makes it easier to chew and swallow down the throat. It is quite appetizing yet not too salty. With ingredients like prawns, oysters, pig liver and vegetables, this plate of tang hoon is just a nice substitutes to rice for our meal.
The Bak Kee soup is a unique soup so to speak as the bak kee is actually mixture of meat inside tapioca flour which has been fried before being cooked together with the soup. The bak kee or the meat dough can be quite smooth and slippery because of the tapioca flour used. Cabbage is also added to the soup. Tau Hua felt too much starch inside this soup that she prefers to help herself with other dishes instead.
Tam Ciak feels the oyster noodles are much better here but Fei Fei keeps arguing the one at F is much better. But we do agree the fried oyster and tau kua chien are two dishes ought to order when dining here. The tang hoon (glass noodles) deserve to mention as well as it does satisfy our tastebuds where bak kee would be an interesting soup to try on.
344-G-5, Pengkalan Weld,
10300 Penang
Phone: 04-2611004
Business Hours:
12.00pm till 6:30pm
Map to be updated later…
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Penang Hawker Food – Lorbak @Kheng Pin
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 [...]
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