Posted by: CK Lam Tags: Bean Curd, Belacan, Black Fungus, Cantonese Food, Cantonese Name, Cantonese Style, Chicken Feet, Coffee Shop, Deep Fried Fish, Economy Rice, Food Counter, Food Stall, Google, Google Map, Granite Panels, Home Cooked Food, Lunch Hour, Lunch Time, Makansutra, Many A Time, Moey She Temple, Nutty Flavor, Penang Street, Plastic Tables, Pulau Pinang, Rice Dishes, Sheet Glass, Small Plates, Takeout Orders, Temple in George Town, Tiffin Carrier, Vegetarian Dish
BY CK Lam
Occupying a site in inner George Town, the Moey She Temple is a Cantonese-style clan temple for the Chinese with the surname of “Moey”. Located on Penang Street, the temple is also where you can dine in – how about that?
Table in front of the main altar
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Posted by: CK Lam Tags: Bean Curd, Black Fungus, Chilli Powder, Chinese Parsley, Ck Lam, Drunken Style, Drunken Style Udang Galah, Giant River, Green Vegetables, Heritage Shop, House of Udang Galah, HUG, Hutton Lane, Lime Sauce, Little Fortune, Makansutra, Many Different Ways, Oyster Sauce, Peking Duck, Powder Mixture, River Prawn, Shop Houses, Soft Shell Crabs, Spring Onions, Udang Galah, Udang Galah in Chef Specialty Lime Sauce, Udang Galah Rice Soup in Casserole
BY CK Lam
Penang’s latest eatery serving giant river prawn is House of Udang Galah (HUG). Located on Hutton Lane, the restaurant housed in two renovated heritage shop houses offers fresh udang galah (giant river prawn) cooked in many different ways. Italian, Western, Malay, Indian and Chinese method of cooking is offered. The prawns are cut into halves and cooked with the head and shell intact.
One of HUG specialties is the Udang Galah in Chef Specialty Lime Sauce. The prawns steamed with garlic, chilli and ginger, made up a perky and appetising dish. Garnished with Chinese parsley, the dish costs a little fortune at RM109 (730g at RM15/100g).
Udang Galah in Chef Specialty Lime Sauce
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Posted by: CK Lam Tags: Amp Nbsp, Assam Prawns, Braised Ginger Duck, Cantonese Food, Celebrating Chinese New Year, Chinese Black Mushroom, Chinese Dish, Chinese Festival, Chinese New Year, Crab Meat, Dried Sole, Festive Occasion, Fish Maw, Flavors, Gong Xi Fa Cai, Happy Chinese New Year, Happy Chinese New Year 2013, Hoi Sin Sang Choi Bao, Home Cooked Meal, Ju Hu Char, Lettuce Leaf, Lettuce Wrap, Lum Mee, Nyonya Cuisine, Nyonya Cuisine, Old Chicken, Pig Stomach, Prompet Curry FIsh, Rich Flavor, Sea Cucumber, Shark Fins, Tao Tay Curry, Torch Ginger, Turmeric Prawns, Water Snake, Year of the Water Snake
Happy Chinese New Year 2013, Year of the Water Snake!!!
There are so many life’s great things and one of them is having reunion meal with your loved ones. And this year I could not have asked for better with the flying in of my sons, daughter in-law and my granddaughter.
The home cooked meal of Nyonya and Cantonese food prepared by mother-in-law has many ingredients and delicacies which are important signs for the Chinese festival. Here are some of the dishes that we had been enjoying over the years.
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Posted by: CK Lam Tags: Black Chicken Soup, Black Moss, Buffet, Cheese Cake, Chinese Cabbage, Chinese Herbs, Chinese New Year, Chinese Odyssey, Chinese Specialties, Hotel Penang, Mandarin Orange, Orange Cheese, Pumpkin Sauce, Red Dates, Ripe Papaya, Roasted Duck, Sang 9, Seabass, Shredded Chicken, Spring Roll, Taste Buds, Tiger Prawn, Yee Sang Dish
BY CK Lam
In conjunction with the upcoming February and Chinese New Year promotion, Eastin Hotel Penang has put its Chinese Odyssey and Chinese New Year’s Buffet at the Swez Brasserie. The festive menu crafted by chef Cheah Teik Huat and junior sous chef Ong Chin Hock offers a variety of authentic Chinese specialties to satisfy your taste buds.
The best dish to start the meal is the fresh salmon Yee Sang. This dish enjoyed only during the Chinese New Year is a colorful temptation, with piquant pairing of tangy and appetizing sauces with various ingredients.
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Posted by: CK Lam Tags: 8th January, Cantonese Style, Chicken Pieces, Chinese Wine, Chives, Ck Lam, Delightful Flavors, Dragonfruit, Egg White, Freshwater Prawns, Fried Prawns, Har, Ipoh, Ipoh Perak, Ipoh Restaurant, Jackfruit, Kon Jin Har Lok, Light Soy Sauce, Makansutra, Mun Choong, Pan Fried, Pasir Puteh, Prawn, Pusing Public Restaurant, Puteh, River Prawn, Roes, Sweet Flesh, Sweet Note, Udang Galah, Vegetable Dish, White Rice
BY CK Lam
A food trip over to Ipoh, Perak had us visiting Mun Choong Restaurant. This restaurant commonly known as Pusing Public Restaurant is a favorite of both tourists and locals.
This restaurant situated in Pasir Puteh offers variety of delicacies and one personal favorite is the udang galah (Har Lok in Cantonese). These freshwater prawns are cooked in many forms.
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Posted by: CK Lam Tags: Achari Sabzi, Amy Beh, Apple Mincemeat Crisp, Artistry of Spices, Brookie, Brookie Maxwell, Catherine Jones, Chicken Rendang, Chili Powder, Ck Lam, Culture Heritage, Cumin Seeds, Curry Ice-Cream, Datuk Paul W. Jones, Daun Kaduk, Distilled White Vinegar, Fennel Seeds, Fenugreek, Food Enthusiasts, Garam Masala, Jalan Langgak Golf, Kesari Murg, Lemon Rice, Limau, Lotus Root, Manju, Manju Saigal, Mock Meat, Nasi Kunyit, Nigella Seeds, NImbu Pani, Onde Onde, Pickled Vegetables, Pickling Spices, Rohani Jelani, Saffron Chicken, Saigal, Sheek Kebab, Spices And Herbs, Spices Herbs, Spicy Fish Custard, The United States Ambassador to Malaysia, Turmericc Flavored Glutinous Rice
BY CK Lam
The start of 2013 had me travelling down to Kuala Lumpur to attend the Artistry of Spices programme at the invitation of The United States Ambassador to Malaysia, Datuk Paul W. Jones, and wife, Catherine Jones.
Many food enthusiasts and friends were there to celebrate the programme held at their official residence in Jalan Langgak Golf.
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Posted by: CK Lam Tags: Adam Haywood, Alison Harvey, Asiaeuro Wines & Spirits, Asian Restaurant, Australian Wagyu Beef Cheek, Black Pepper, Cabernet Sauvignon, Chef Chiam Choon Heng, Chef De Cuisine, Cherry Tomatoes, Chiam, Citrus Fruit, Ck Lam, Coonawarra, Crispy Chicken, Dow’s Port Wine, Estate Chardonnay, Estate Wine, G Hotel Penang, Jackfruit Strudel, Jiang Nan, Katnook Estate, Katnook Estate Chardonnay 2008, Katnook Estate Odyssey Cabernet Sauvignon 2005, Katnook Estate Shiraz 2009, Katnook Founder’s Block Chardonnay 2010, Katnook Founder’s Block Sauvignon Blanc 2011, Lotus Root, Penang Wine Events, Peter Nast Nast, Red Wine, Sesame and Soy, Unagi Roll, William Chong, Wine Dinner, Wine District, Wine Pairing
BY CK Lam
I had the pleasure of attending a wine pairing dinner put together by G Hotel award winning Pan Asian restaurant Sesame and Soy and Katnook Estate. The gourmet food was prepared by chef de cuisine Chiam Choon Heng.
The wines sampled at the event included the Katnook Founder’s Block Sauvignon Blanc 2011, Katnook Founder’s Block Chardonnay 2010, Katnook Estate Shiraz 2009, Katnook Estate Chardonnay 2008 and Katnook Estate Odyssey Cabernet Sauvignon 2005.
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Posted by: CK Lam Tags: Bird’s Nest with Harsmar, Cantaloupe, Cheese Flavor, Coconut Milk, Crystal Jeli, Fragrant Smell, Fruit Balls, Fruitties Sweetie Ball, Ganoderma Herbal Jelly, Glass Bowls, Glutinous Rice Ball, Glutinous Rice Balls, Golden Water, Gurney Drive, Gurney Plaza Penang, Hls, Honey Dew, Hong Kong Dessert Chain, Hui Lau Shan, Jelly Dessert, Juicy Fruits, Light Cheese Cake, Mango Dessert, Mango Feast, Mango Mania, Mango Mochi, Mango Papaya, Mangoes, Natural Sweetness, New Straits Times (Life & Times), Penang Island, Philippines Mango, Pomelo, Strawberry Kiwi, Sweet Desserts, Water Lily, Water Lily Mango, Zimi
BY CK Lam
Many dessert outlets are sprouting across Penang Island and one popular one is Hui Lau Shan. This Hong Kong’s dessert chain journeyed to Penang with its first location in Gurney Plaza. The healthy dessert outlet has since been attracting stream of customers.
The attraction at Hui Lau Shan (HLS) is mango and its menu offers a whole wide range of selections of this tropical fruit. According to senior manager Yvonne Tan, the outlet is using two varieties of quality mango. One is the golden water lily mango from Thailand and the other from Philippines. Each variety is slightly different in flavor, with the sweetness of Thai mangoes for the ice blended and aromatic Philippines mango for topping.
At the food review, we are offered many tempting sweet desserts and not to mention some savory ones.
Fruitties Combo Series
The Fresh Fruitties Sweetie Ball with Double Juices (RM14.90) is an eye-appealing colourful dish. One can choose from a selection of juices which include watermelon, coconut, honeydew melon, mango, papaya and cantaloupe with a fragrant smell.
This dessert is presented with watermelon and mango juice together with glutinous rice balls. The natural sweetness of both the juices was delicious eaten with the chewy glutinous rice balls and the fruit balls.
Juicy fruits – strawberry, kiwi, mango, honey dew, cantaloupe and watermelon
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Posted by: CK Lam Tags: Bean Curd, Beef Dishes, Bird Carvings, Chef Chiam Choon Heng, Chef De Cuisine, Chiam, Chicken Meat, Chinese Parsley, Ck Lam, Codfish, Crab Meat, Dried Fish, Fish Maw, Flavors, Fried Prawns, Fusion Contemporary, G Hotel Penang, Lime Juice, Magical Touch, Mango Sago, New Straits Times (Life & Times), Persiaran Gurney, Pomelo, Refreshing Course, Shrimp Mousse, Signature Dishes, Sole Fish, Soy and Sesame, Special Recipe, Stewed Wagyu Beef Cheek, Stuffed Fish, Stuffed Fish Maw, Taste Buds, Traditional Chinese Cuisine, Wagyu Beef, White Radish
BY CK Lam
Chef Chiam Choon Heng is back in his hometown here. A group of us had a wonderful dining experience at the Sesame and Soy restaurants in G Hotel, sampling fusion contemporary and traditional Chinese cuisine from the set dinner menu.
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Posted by: CK Lam Tags: Bayview Hotel Georgetown, Bayview Hotel Georgetown Penang, Black Vinegar, Cashew Nuts, Chinese Dinner, Chinese Dish, Chinese Herbs, Ck Lam, Clay Pot, Complimentary Buffet, Complimentary Night, Dinner Cocktail, Fried Prawns, Hassle-free Wedding, Herbal Chicken, Hotel Ballroom, Invitation Cards, New Straits Times (Life & Times), Penang Wedding Banquet, Registration Book, Revolving Restaurant, Shredded Chicken, Spice Powder, Thick Gravy, Wakame, Wedding Package
BY CK Lam
Bayview Hotel offers full service hosting for weddings in its location in George Town. The planning team came up with several wedding packages, the Platinum and Diamond priced at RM588++ and RM688tt per table of 10 (for a minimum of 30 tables).
The perks of the wedding package are complimentary night stay for the wedding couple in the hotel’s bridal suite, invitation cards, guest registration book and VIP car park for the bridal car. The RM688++ package has additional perks of one night complimentary stay in the hotel’s superior room with breakfast for two, bottle of sparkling wine and pre-dinner cocktail. The RM588++ package comes with complimentary buffet dinner at the Revolving restaurant.
The wedding package includes an eight course Chinese dinner in the hotel ballroom. Senior sous chef Soon who specializes in Chinese cooking incorporate a mix of fusion in the design of the dishes while in the same time staying in line with the traditional classic style.
The eight dishes can be chosen from a list of menu. The Four Happiness Combinations platter was huge with combinations of stir-fried chicken with cashew nuts, golden crispy William potato, kerabu mango with wakame and mushroom dumpling with teriyaki sauce. According to chef Soon, couples have a choice of selecting the platter menu.
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