Nyonya Restaurant, SS2
This is an old establishment that has been here for years and has undergone a facelift since I last ate there. Driving past the other day, decided to pop in again to see how the changes fare.
Clean lines in the interior.
This is the Gulai Tumis fish. The fish was cooked in this sour tamarind gravy with lady’s fingers (okra) and pineapple and garnished with laksa leaves, or more known as daun kesom. Piquant and slighly spicy, this dish can be addictive once paired with white rice.
We also tried the Beef rendang. Flavourful but the meat was not as tender as I would like it.
Ordered sayur paku or fiddlehead ferns which were stir-fried with succulent prawns. Crisp and fresh, enjoyed this too.
It’s comforting to know that this place’s food has remained consistent over the years. And they do have quite an array of other dishes to tickle anyone’s fancy.
Nyonya Restaurant ()
52, Jalan SS2/24,
47300 Petaling Jaya.
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Because Time Waits for No One
Friday 7 August 2009
Rewind 9 years
That was from my cousin. I immediately ran to his house, which was a few blocks away from mine.
That was the sweetest thing I have ever seen in my life.
. D24. No kampung. No thai.
It hurts me everytime to think about her departure. What really happened to her while no one was around at home, and the things that I would give up just to listen to her barking at the background whenever I call home or to see a running fur ball whenever I open the front gate.
I hope you had a happy life whilst staying with us.
Rest in peace, my girl.
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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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Invited Review | Karaikudi Restaurant @ Market St – Part 2
We had the opportunity to attend a 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. 
The three dishes that we had that time, clockwise from bottom left; Mutton Chukka Varuval, Chettinad Potato Masala and Ladies Finger Pepper Fry. Notice that all the dishes were put on the same type of container, called “kadai“.
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.
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.
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.
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.
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.
Squid Fry (RM8.00) is definitely different from the 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.
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.
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.
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.
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.
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.
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).
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.
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.
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.
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…
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.
The GPS coordinate as shown (N 05° 24.992? E100° 20.442?) or map at below
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By Invitation: Karaikudi Restaurant at Market Street, Little India
My family and I eat regularly at , but we’ve never gone to the original outlet at Market Street. I’ve always enjoyed the food there which serves Chettinad cuisine and immediately said yes when the invitation came in from PenangTuaPui. I was excited to see what the original outlet had to offer! The menu for the night mainly focused on South Indian cuisine and we were told that the food is cooked fresh everyday!
First up to whet our appetite was a Chettinad style Vegetable Soup (RM3). It was a light clear soup with cauliflower, carrots and french bean. The soup was a great start to the meal! We were told that the soup had a yellow tinge due to the use of dhall.
Next up was Bitter Gourd Chips (RM6). This was a surprise as it was sliced really thin and crispy to the taste! I’m not a big fan of bitter gourd though cos I don’t like the bitterness and this was plenty bitter!
The Squid Fry (RM8) was dish I really enjoyed. Squids are very easy to overcook. But there was no sign of hard rubbery squids here. Even after it cooled down substantially from all the photography, the squids were still nice and tender.
Meanwhile, the chicken cutlet (RM6 for 2 pieces larger than the photo above) is easily my favourite appetizer of the lot. The cutlets were very flavorful thanks to the generous use of spices with a slight tinge of heat to it. And there were also very soft with a slight crisp edge. I would definitely order this again!
The luciously thick Mango Lassi (RM4 – comes in a bigger glass than the photo)
The Ladies Finger Pepper Fry (RM7) was an instant hit! The ladies fingers were finely chopped and had a surprising chewy texture. The generous but not overboard use of black pepper gives the dish its zing. I’ve never had ladies fingers cooked in such a delicious manner!
The Kadai Vegetable (RM9) was an assorted vegetable dish cooked in a rich slightly spicy gravy. I tasted beancurds, tomatoes and lots of button mushrooms in the dish. We were told that Kadai is the big vessel that is being used to cook the dish, hence the name.
The Mutton Chukka Varuval (RM18) is another one of Karaikudi’s specialities. This turned out to be the spiciest dish of the night. But I loved it! The mutton pieces were scrumptiously tender and very well marinated with spices. I wouldn’t hesitate to order this again as I found it paired very well with naan bread.
Next was the Chettinad Potato Masala (RM6) which was a mild dish. It would go well with the spicy mutton dish too! I liked the fact that the potatoes here were not too mushy so there was still a bite to it.
Continued here:
Invited Review | Karaikudi Restaurant @ Market St – Part 1
We had an opportunity recently to attend a food review that is out of what we have covered till now. Up to now, PenangTuaPui has limited posting on Indian food which we are beginning to cover for more. We are lucky to be in touch with Karaikudi Restaurant to do a food review about their Indian Cuisine as well as to understand more about indian culture and indian food.
There are two Karaikudi outlets in Penang with this one at Market Street, which is inside Penang’s Little India itself while the second outlet is at Tanjung Bungah. The chefs for these two restaurants are different although it is handled by the same management.
We have the upper floor for the food review purpose so that our presence will not disrupt the present business operations below. In fact, we were there during the dinner so the tables below were pretty much packed anyway.
Most of the decorations inside Karaikudi are imported from India to imitate the environment of the original Karaikudi city, the capital of Chettinad. The painting above is also an import from the homeland of Chettiyars.
Meet the fellow bloggers , , , , , and . Where is PenangTuaPui? As usual, the 4 of us are at the lower right of the picture
We are lucky to have Hafiz (Marketing Manager) and Lakshmanan (Restaurant Manager) to be our hosts for the food review. Both of them provided lots of explanation and background about Karaikudi and the dishes we had to enable us understand more about Indian Cuisine.
For a start, we decided to do something different on the food review with the use of an evaluation form. This form actually helps us to jot down our taste and perception at the moment we taste it when things are still clear in the mind. It will also let the restaurant know of the so called customers’ feedback.
Mango Lassi (RM4.00) was the drink of the day which came in medium height glass. Any Indian restaurant you go to will tell you that their Mango Lassi is good and this one is no exception either. The mango lassi is thick and full of flavour but less creamy (less butter taste) compared to Passions of Kerala.
Chettinad Style Vegetable Soup (RM3.00) is a home made vegetable soup with spices and the yellowish colour on the soup is because of the use of dahl. The soup is watery type and not as thick as the western style while the taste is not that strong either. Perhaps, this is not just our style.
Bittergourd chips (RM6.00) is an addictive appetizer served with fried chilies and curry leaves. The bittergourd used is smaller type which is much bitter compared to its bigger brother.
Taking the first bite of this bittergourd, one can feel the spiciness surrounding the bittergourd snacks but gradually the bitterness taste becomes more evident and the effect seems to linger for some time. The spices used have encapsulated well the bitter taste at the begining but tingling your taste buds with spiciness before letting the bitterness sets in.
The crispy bittergourd can be quite addictive too despite the bitter taste. Each time after we finish one chip, there was a mix feeling for spiciness and bitterness that somehow tempting us to take the next bites. The Kashmir Chili used was quite crispy as well but not too hot in taste. Still the spiciness flows down the throat as we swallow it.
Chicken cutlet (RNM6.00) comes in a lovely shape that bring smiles among some of the bloggers. Want to take a guess why? Because it is made into the heart shape specially for us…hehe
The boneless pieces of chicken is marinated with eggs and bread crumbs before being fried. It contains chopped green chili and coriander as well.
The chicken cutlet is quite tender without sign of being overfried and taste a little bit, (yes, just a little bit) spicy because of the chili. Tam Ciak said it feels like eating the spicy KFC chicken nugget….
We thought this is supposed to be a dessert but Chettinad Special Dosai (RM4.00) can just be a sweet dish to have with main dish.
The dosai (thosai) is actually a favourite among the kids because of its colourful and sweet taste. It has cut dried cherry on top as well as sesame seeds. Once you open the inner part, it reveals the dessicated coconut in different colours red, green, yellow and original colour.
We initially thought nutmeg was included as well but we got it wrong. The dosai can be eaten on its own or it goes well with the dishes we have too.
Chicken Briyani (RM9.50) comes in a typical Indian container that we normally see in the movie except this is much smaller. The briyani uses basmathi rice which is longer and more fragrant compared to normal rice. One piece of chicken drumstick is included in the briyani rice with an egg served on top of the rice.
Sometimes we just cannot help ourselves laughing when we see the names although we know this is how each dish is called. Yes, our bad for being such mischievious… Chicken Kothu Paratha (RM9.00) is essentially Prata (bread) that has been chopped and served together with cooked chicken. This dish looks simple enough with nothing to be amazed yet perhaps it is the simplicity of this dish that makes it special at Karaikudi.
Some of the dishes we have, clockwise from bottom left; Mutton Chukka Varuval, Chicken Briyani, Chettinad Potato Masala, Kadai Vegetable and Ladies Finger Pepper Fry. To know more about each of this dish, stay tuned for next post~!
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Restaurant | Azuma Japanese Restaurant
Let us see, how many Japanese Restaurants do we have at Queesnbay Mall? Sushi King, , , Japin, Shimaya Teppanyaki. Now another has popped up inside Queensbay Mall and just located above the Borders Bookstore, Azuma Japanese Restaurant is the name. The latest addition of Japanese Restaurant is probably an indication that Penang has lots of Japanese food lovers residing here.
Azuma Japanese Restaurant recently opened its door to Penang customers as its 5th outlet. Azuma at presence has 3 outlets in Sabah and one in Kuala Lumpur. The outlet in Penang also has resident chef who quit the previous job at a 6 star hotel to join Azuma. Given such credibility itself, we automatically have higher expectations towards the dishes served here.
The outlet size looks rather small and a little cramped as we enter the premise yet the bright interior greets us rather graciously and makes the layout looks larger. The use of natural lighting during day time has also helped too. It feels rather warm and comfortable as we enter inside Azuma. However, do take note that seats beside the window especially during the afternoon can be quite warm unless you do not mind sunbathing… hehe
Besides, the seating arrangment inside Azuma is well organized and the space is also well utilized despite the limited space. Also, the use of brightly coloured chairs with dark tables give quite a distinct contrast that is pleasant to the eyes.
You can choose to seat outside or dine in at the private rooms or semi private rooms. The semi private room like above is the one where it can fit few tables inside. Of course, this can also be a good place if you have a private function with bigger group.
For those who prefer to dine along the conveyor belt, there are few seats along the sushi bar too. As we mention earlier, Azuma tries to fully utilize the seating arrangment as well as to cater the different preferences that customers have.
The conveyor looks rather long but actual seatings along the conveyor is pretty limited as well.
For those who prefer to see the sushi chefs in action, the sushi bar is definitely a place for you.
Just next to the entrance, on the right side is another type of seating that is quite unique, as we have not seen it in any other Japanese Restaurant in Penang yet. This could be something normal in Japan as space needs to be fully utilized, as such the “L” shaped seating can fit three adults but a little cramped for TuaPui though.
The pride of any Japanese Restaurant is typically its wine and alcohol. There is no exception here as well as we can see lots of Japanese alcohol being displayed as decorative items. Of course, you can order them as long as they do not run out of stock.
This is another shot of the wine available at Azuma.
And another one….
We quite like the table wares used at Azuma especially the dark porcelain plates and sauce plates which give more Japanese feeling, unlike the usual white plates.
Soft Shell Crabs (Watari Gani Karaage – RM18.00) is our first dish of the day to arrive. Tam Ciak said the look of the soft shell crabs resembles a bit like Vegetarian duck. This deep fried marinated soft shell crabs look slightly different from the menu.
Only upon closer look that we can start seeing the shape of the crabs which has been deep fried. Based on the supervisor’s explanation, the crabs have been marinated with special sauce before frying.
The soft shell crabs have bitter taste which is rather surprising to us although it taste quite normal initially. We ask the supervisor if the soft shell crabs have been over fried but the supervisor assures us it is the actual taste. Depending on the season, sometimes the crabs served can be quite salty.
The soft shell crabs must be eaten while it is still hot as the crabs can turn soggy fast after a while.
Salmon Roll (Shake Tataki Maki – RM28.00) comes next in 8 pieces on a single plate. The salmon toppings on the sushi roll is the specialty here. The salmon has been marinated with special sweet sauce and then briefly grilled which the outer part is cooked but not the middle part.
The explanation from the supervisor that the brief grill on the salmon makes the salmon easier to consume as if the texture can melt easily when put into the mouth. Well, it taste quite soft to us but not to the extent of it can melt. The salmon smell is not that strong either which makes it suitable for those who used to shun salmon because of its smell. Also, you can request for the salmon to be completely grilled to make sure its properly cooked.
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Penang Restaurant – Teluk Kumbar Seafood
Dinner for the family during the weekend was deliciousness right from the sea in a seafood restaurant in Teluk Kumbar. The restaurant, Teluk Kumbar Seafood is located behind the closed down Yellow Bus Terminal on the left side of the road from Penang airport. I have always wanted to try the food at this place [...]
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PD Ostrich Show Farm @ Port Dickson
PD Ostrich Show Farm is one of the main attractions in Port Dickson, which I only discovered when I was planning my trip through the Internet. Usually when Port Dickson is mentioned, the beaches will come into mind first since it is mainly famous for that. So, I wouldn’t have guessed that an ostrich farm would be here as well. To be honest I wasn’t too keen on visiting the farm at first but since it was recommended by many people who visited it before, I went anyway.
Ostrich Show Farm is located on the 9th mile of the Port Dickson coastal road, quite easy to find if you are driving along the coastal road. The entrance was RM8 for adults and RM6 for kids, quite pricey for a mini zoo if you ask me.. it’s more expensive than visiting Malacca Zoo!
Funnily enough, the first animal we went to see was the horse at the petting zoo instead of ostriches lol. There were a couple of rabbits as well but they were closed in small cages so we couldn’t touch them 
Saw some turkeys wondering around, and that’s a fat one for sure. Didn’t dare to move too close to them as male turkeys are quite aggressive and territorial. I know this because we used to rear a pair of turkeys back in my house.
What bird is this? Seen it quite a number of times at numerous bird parks throughout the country.
The nicest looking male ostrich among all, handsome looking with a perfect coat of feathers. The rest mostly had a bare bottom which is emm.. not a very nice sight lol.
Since it’s more like a mini zoo, there are many other animals to see like crocodiles, goats, civets and small reptiles. But the star would be Abu, a female Macaque which was very clever in plucking coconuts.
Although Abu had a fierce look and bared her teeth occasionally, it was safe to take a photo with her. She was very intelligent too, as soon as someone sits next to her, she would climb over and sit on their laps for photo taking.
The trainer pinching her mouth lol. I took a photo with Abu and you may have seen it before at my . It was a nice to be able to get so close to a Macaque, the feeling was warm, fluffy and emm.. wet underneath lol.
By the way, Abu’s favorite food is durian ice cream, you should’ve seen her eating it after the show.. simply adorable.
After meeting with Abu it was time for ostrich race. Here, you can ride an ostrich provided you are not more than 75kg and it costs RM4 each time. None of the people who went that day dared to ride the ostriches so we were all spectators.
Now you know the bare bottom I mentioned earlier? I really have no idea what happened to the ostriches that would cause such a big bald spot, lol.
We bought some animal feed at RM2 each box which contained yellow corn and proceeded to the feeding area. While feeding the ostriches, one important thing to do was to open your palms outward as wide as possible. This is because ostrich has a rather long and sharp beak that would hurt your fingers when they peck the food from your hand.
Not to mention they peck really hard too.
Located between the ostrich race track and petting zone was a small hut with three ostrich eggs under it. Let me tell you why they were there.. to be stepped on! Ostrich eggs are the largest of all eggs and have a shell so tough that it could support an adult’s weight. I tried stepping on it and yeah nothing happened, felt like stepping on a rock only hehe.
Ostrich satay was available at the cafeteria and I ordered some to try.
It wasn’t nice though.. the meat was tough, dry and had a rough texture. *addon: There were many comments about the ostrich satay’s untastiness so I just wanna clarify.. ostrich meat is one of the best meat you can eat in the world for being low in fat. It tastes awesome if you cook it with black pepper or ginger and onion, with a very similar taste to lean beef but a lot tender. It was just that the ostrich satay I had was terrible. Maybe because very old meat was used, or the cook overcooked them*
After the meal and a brief rest, we decided to leave because it started to rain. But before that we fed all the remaining corn to the goats just next to the exit. They were super active and would run and jump around just to get to our food lol.
OK the visit seemed short but we actually spent a good 3 hours there. There was a crocodile feeding session which I didn’t show because it was shown twice in my previous trips to and . If you’re not a beach lover or not looking for a swim, PD Ostrich Show Farm is a nice place to visit especially for families.
Lot 1419, Jalan Kemang 13,
Batu 9, Jalan Pantai,
71050 Port Dickson,
Negeri Sembilan,
Malaysia.
Tel: 012-3317770 / 019 – 3604466
Fax: 06 – 6625421
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Penang Food | Ong Cheng Huat Seafood
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
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