The menu did not change much since our last visit and still offers a wide variety of dishes. We were recommended the Peking Duck and since it is quite rare that we eat it (especially for lunch), we all agreed.
Pieces of thin crispy skin is cut off from the duck and served on top of freshly deep fried prawn cracker. It is lay on a thin chinese pancake, garnish with carrot and cumber sticks with a dash of hoisin sauce.
We requested for the left over duck to be served as a dish itself. The pieces of meat is tender and tasted good with the cucumber pickles which is not too sour.
Fried rice with eggs, french beans and prawns with a sprinkle of small fish. The small fish enhances the taste of this dish.
Por choy soup with strips of chinese ham (fal tui). Chinese ham makes good soup stock.
This restaurant is pretty quiet during lunch hour with only a few tables being occupied. We get very attentive service. The restaurant is well kept and clean but I won’t say so for its exterior surroundings (the complex itself is not well maintained).
Eating Teochew braised duck can be quite pricey in a restaurant. If you like to have this delicacy at a reasonable price, then head over to Carnovan Street. This delicacy is sold during lunch hour at a koay chiap stall run by two brothers who also sells koay teow th’ng in the morning.
The braised duck is very popular and usually sold out quite early. The duck is braised in a variety of herbs and spices till dark brown; its texture soft and tender while the soy sauce brings out the best of its flavour. Like all these similar line of dishes, it is sprinkled with garlic and spring onion.
Braised foodstuff in this stall is not only limited to duck meat, it also includes beancurd, intestines, egg and blood! You can have them served together with your choice of rice, porridge or koay chiap.
One of the highlights of the meal is the porridge. Unlike normal watery porridge found in Penang, this place offers a different type of porridge. The rice is firstly cooked in the gravy of the braised duck…imagine it as having porridge with loads of gravy, which is not too salty yet so aromatically herballish with a hint of five spices. Slurp! :p
The shopkeepers of this braised duck stall are actually sons of the old man selling koay teow th’ng in the morning at the same place! I reckon most Penangnites would have known this shop anyway since the father has been selling there since the 80′s, however please take note that the entire business is shifting to a new location in June. Not to worry, it is just a stone’s throw away, and for anyone looking for a map, we are throwing in a map of the new location.
* The kiosk has since closed down.
You can now treat yourself and your loved ones to the premium Swiss Mövenpick Ice Cream in Gurney Plaza. We came across this ice cream kiosk which is situated on the lower ground floor with a small sitting area.
The choices of flavour is limited. You can have the the ice cream in a waffle, cup or cone and my hubby chose to have the hazelnut ice cream in a cone.
The ice cream is very smooth and creamy and yet not too sweet. Just melts in the mouth… just like those we had at Edelweiss. It does not use artificial colouring but instead colours from the ingredients itself. Although on the pricier side, a little indulgence now and then means no harm :p
Tags: Armor Suit, Bow And Arrows, Cititel Penang, Demonstrations, English Language Center, Events, Flower Arrangement, Green Tea, Helmet, International Women, Japanese Customs, Magnificent Warriors, Paper Folding Origami, Professional Assistance, Sake Bottles, Samurai Armor, Samurai Warrior, Tea Cake, Tea Ceremony, Traditional Tea, Types Of Dolls
Finally nasi Melayu has landed in Pulau Tikus!!! The stall is in Hai Beng coffeeshop (famous for its lor mee) which is located at the Burmah – Jones intersection. This owner is related to the nasi Melayu food stall at Lay Hong coffeeshop @ Mcalister Road which is famous for its fried ikan cincaru with chili and onions stuffing.
Almost every child has a ‘piggy bank’ when they were young. Money were kept in these containers with a slot for dropping coins. These containers which were pre-dominantly used by children back then; comes in different figures, shapes, sizes and colours.Nowadays people find it a bit troublesome and wasteful using these type of ‘piggy bank’ because it needs to be broken up in order to retrieve the money. It starts to phase out slowly. User friendly containers made of plastic and tins have gradually replaced these breakable ones.
We finally visited the place last week. It is housed in a pre-war shoplot. The entrance is decorated with assorted green plants and ferns.
The interior of the restaurant is beautifully decorated with antiques.
Now for the food that we came for……
Being pork lovers and don’t mind consuming a bit of fatty meat once in a while, we tried out the smoked pork belly which is rarely found nowadays. The meat was succulent and the smoked aroma was very strongly embedded into it. It was served up with salad and mashed potato mixed with cheese.
The plate of barbeque spare ribs marinated with plenty of seasonings were very tasty and I could not resist eating them using my fingers!
Dessert not to be left out. The apple flan was served warm with a scoop of Swiss Mövenpick ice cream whereas the pumpkin cake with fresh cream.
We also had the caffeine-free Madras coffee which is very soothing and smooth. The coffee cream looks lovely with a heart shaped sign made up of cocoa powder. I think it would be very romantic having this cup of coffee on Valentine’s day!!!
If you are looking for Swiss cuisine, desserts or even for a drink in a pleasant and cozy environment, just drop by this lovely restaurant located in Armenian Street.
Tags: Armenian Street, Barbeque Spare Ribs, Cocoa Powder, Coffee Cream, Colonial Restaurant, Cozy Environment, Cup Of Coffee, Fatty Meat, Ferns, Flan, Fresh Cream, Green Plants, Pork Belly, Pumpkin Cake, Restaurant Edelweiss, Restaurant In Penang, Smoked Pork, Swiss Cuisine, Swiss Restaurant, Valentine S Day
***The restaurant has since closed down.
The three layer siew yok with crispy skin.
The roast spare ribs (which are rarely sold in Penang) were very tasty and tender enough to be removed from the bone easily. We had the dried noodle which is very springy and tasted good with bit of oil (pork lard) and sauce.
Tags: Anson Road, Arp, Bamboo Basket, Coffeeshop, Cold Dessert, Crushed Ice, Duck Meat, Dumplings, Mango Sago, Pah, Pei, Penang, Penang Restaurant, Pork Lard, Porridge, Roast Meat, Siu, Spare Ribs, Tasty Food, Tasty Restaurant, Yok
In many ways Penang is blessed with many old majestic trees that line up some of our major roads especially at Upper Mcalister Road, York Road, Scotland Road and Jalan Masjid Negri. We passed through these roads daily and we tend to take them for granted. Motorist would only come to appreciate them for providing shade from the scorching hot sun when they are stuck in a traffic jam.
All these mature shady trees not only give a pleasant and cooling environment especially for motorist but also beautify the roads and more important to our Eco system.
If they ever carry out PGCC, I hope that all the trees on the proposed route would not be sacrifice. I like the photo snapped by 5xmom which is right to the point.
Do spare a thought the next time you drive pass these beautiful trees. I hope the above photos will bring back fond memories to all Penangites. Can someone please update me the name of this type of tree???
Tags: Bacon Strip, Bacon Strips, Beef Rolls, Beer Cans, Beer Drinkers, Beer Line, Black Pepper Sauce, Garden Salad, German Food, German Restaurant, Heavy Meal, Ingolf, Lamb Sausage, Mild Mustard, Orchid Hotel, Penang Island, Pork Patties, Sauerkraut, Sg Kelian, Shophouses, Side Dishes, Smashed Potato Salad, Sour Cabbage, Tanjung Bunga
We had their speciality dish of deep fried pork leg. The big plate of pork leg comes with small fried man tou and cucumber pickles. The skin was very crispy and the meat was tender. The fatty side of the meat is best eaten with the sourish pickles.
Steamed kampung chicken with Chinese wine. The chicken meat has the pungent smell of the wine and best of all, the gravy goes well with a bowl of hot rice. We also ordered a plate of stir fry Hong Kong choy sum. I personally feel that they added too much minced garlic to it.
The taste of the food? The photo shows that my son and myself are very happy with our meal. We ended it with a dessert of hot soya bean milk with ginkgo nuts.
Tags: Bahari, Chicken Meat, Chinese Wine, Cucumber Pickles, Delicious Food, Foo, Fried Man, Fried Pork, Garlic, Ginkgo, Ginkgo Nuts, Gravy, Lobak, Man Tou, Mushroom, Penang, Pungent Smell, Soya Bean Milk, Stir Fry, Western Cuisine