Chinese Cuisines at Restoran City Star, Petaling Jaya
I was invited by Ken for dinner together with his friends from Tour2U at Restoran City Star in Taman Mayang, Petaling Jaya during my Kuala Lumpur trip. This double shop lot restaurant owned by Mr CM Wong has a nice and clean environment with one section of the restaurant air-conditioned.
Our meal consists of several recommended [...]
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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.
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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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Penang Food – Dim Sum @Aik Hoe Restaurant
The day started with a “yum cha” session at the old eatery, Aik Hoe Restaurant located in Carnavon Street. This restaurant which occupied two shop houses still managed to retain its old nostalgic charm after fifty over years. The fixtures of old ceiling fans with flooring of small squares of blue and white tiles still [...]
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CK Lam featured in Guang Ming “We Eat”
I am happy to see myself featured in the “We Eat” section in the Guang Ming Daily published on 29th March 2009. It was indeed an honour to see the full page article of myself having breakfast in Aik Hoe, one of the oldest restaurants in Penang which is well known for its authentic dim [...]
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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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Penang Restaurant – Cai Xiang Seafood
As a newbie to an area, I would usually choose to patronize the restaurant that is recommended by word of mouth or through the blogs. This time around I chose the Cia Xiang Seafood Restaurant in Bukit Tambun for our family weekend makan outing. This restaurant is nearby the Bukit Tambun Interchange of the North [...]
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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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Cake Decorating & Tiramisu Baking Class in Penang!
As a baking enthusiast, it thrills me to bring you this piece of news that Big Boys Oven will be back in Penang for another round of classes!!
This time, there will be an exciting full day cake decorating class (using fondant) and also a tiramisu class!! ~swoon~
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–> Cake Decorating Class (Hands On Class)
Pastry Chef Sunny Yaw will share with you:
- How to make your own fondant (sugar paste) and gum paste
- How to cover a 2 tier cake with fondant
- How to decorate the 2 tier cake with flower theme (similar to photo above)
Time : 9.30am – 5.00pm
Date : 18th April 2009 (Saturday)
Fee : RM550 per student (All materials included, plus tea break)
(Limited to only 6 students)
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–> Glorious Tiramisu (Hands on class)
Tiramisu, a rich decadent and desired dessert! Come learn the art of making this glorious dessert with Sunny Yaw!
Time : 9.30am – 12.30pm
Date : 19th April 2009 (Sunday)
Fee : RM150
(Limited to only 6 students)
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Limited seats available! To register for the class please email bbonorth@gmail.com or sms/call 012-4209433
I can hardly wait!! 
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