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: 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: Big Bowl Feast, Braising, Broccoli, Chinese Cabbage, Chopsticks, Feast, Fish Balls, Fish Maw, Flavours, Frag, Goodness, Hock, Lam, Mushrooms, New Straits Times (Life & Times), Oyster Sauce, Paya Terubong, Penang, Poon Choi, Pork Belly, Radish, Rich Gravy, Roast Duck, Sea Cucumber, Sesame Oil, Snapper, Soy Sauce, Traditional Dish, Treasure Pot, Yue, Zai, Zi, Zi Zai Restaurant
BY CK Lam
Poon choi or Big Bowl Feast is an indulgent affair with layers of ingredients in fragrant gravy. It is believed that this traditional dish originated in China, and the name of the dish came from the distinctive basin-like pot in which it was cooked and served.
There are only a handful of places serving this dish in Penang and one of them is Zi Zai Restaurant. Our group of 13 made our way to the restaurant in Paya Terubong to try its traditional poon choi.
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Posted by: CK Lam Tags: Ala Carte Menu, Barbeque Pork, Black Beans, Chewy Texture, Chinese Pastry, Chinese Tea, Cintra Street, De Tai Tong Cafe, Dim Sum, Dinner Fare, Dumpling, Egg Yolk, Fish Balls, Fishhead, Flaky Pastry, Fried Fish, Glutinous Rice, Har, Lotus Leaf, Metal Trays, Noodle Dishes, Noodle Lovers, Push Carts, Red Bean Paste, Rice Noodle, Salted Egg, Spring Rolls, Traditional Chinese Pastry, Trolley Service
Located at Cintra Street in downtown Penang is De Tai Tong Cafe. This corner coffeeshop is a favorite food venue for it offers an extensive variety of dim sum and dozens of rice and noodle dishes.
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Posted by: CK Lam Tags: Chulia Street, Claypot Fish Head, Coffee Shop, Deep Fried Chicken, Fish Bones, Fish Curry, Fish Dishes, Fish Head Curry, Franchise Restaurants, Fried Vegetables, Heritage Buildings, Inchi, Kabin, Liberty Claypot Fish Head Curry, Local Delicacy, Marinate, Muk, New Straits Times (Life & Times), New Straits Times (Life & Times), Pak Choy, Poultry Dishes, Size Fish, Sizzles, Tasty Dish, Yau
* This article was published in the New Straits Times (Northern Streets) on 23rd August 2011
Beach Street remains as one of the longest, busiest streets in Penang. Many heritage buildings along the road have been restored and converted into upmarket eateries and franchise restaurants that offer a wide variety of multicultural cuisine.
Located at the intersection of Beach and Chulia Street is Lam Ah, a small coffee shop with a zinc roof that sells the popular local delicacy – fish head curry. The Liberty Claypot Fish Head Curry is an excellent place to visit, especially for the adventurous gourmand.
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Posted by: CK Lam Tags: Chilli Sauce, Chin Bee Tea Restaurant, Chinese Dishes, Chinese Tea, Classic Steam, Egg Yolk, Fish Sauce, Freshwater Fish, Fried Tofu, Garlic Oil, Hainan Kampung Chicken, Hearty Dish, Hot Wok, Light Soy Sauce, Light Tug, Natural Sweetness, New Straits Times (Life & Times), New Straits Times (Life & Times), New Straits Times (Northern Streets), Non-Halal, Noordin Street, Pang Pang, Patin Fish, Red Pepper, Spare Ribs, Spicy Sauce, Sweet And Sour Pork, Tea House Penang, Tender Meat
* This article was published in the New Straits Times (Northern Streets) on 9th May 2011.
Penang is dotted with many restaurants, with some hidden unnoticed even though we often pass by it. One such place is Chin Bee Tea Restaurant. Located on Noordin Street, or commonly known as ‘Ji Tiau Lor’ among the Hokkiens here, this tea house is unique in its own way. This place is not all only about serving Chinese tea, but also serves appealing Chinese dishes.
One of their best dishes offered here is the Hainan Kampung Chicken. Dosed in the chef’s concoction of light soy sauce and oil, the chicken is tender and juicy. The condiment of fresh and fragrant chilli sauce blend with garlic and ginger is a must-have. I highly enjoyed the chicken with its natural sweetness flavor.
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Posted by: CK Lam Tags: 4th April, Alaska Spider Crab, Beancurd, Black Pepper, Capsicum, Chicken Slices, Chili Padi, Chinese Wine, Crab Meat, DeHappy Seafood Restaurant, Delectable Seafood, Fish Soup, Fragrant Aroma, Fri, Geoduck, Green Vegetables, Grouper Fish, Hawker Stalls, Kangkung, Lobster, Macadamia Nuts, Macalister Road, Mantis Prawns, New Straits Times (Life & Times), New Straits Times (Northern Streets), Noodle Dish, Noodle Dishes, Seafood Dinner, Seafood Restaurant, Seaso, Seasonal Vegetable, Seasonal Vegetables, Signature Dishes, Spider Crab, Spring Onions, Steamed Mantis Prawns, Tiger Grouper, Tiger Prawns, White Rice
* This article was published in the New Straits Times (Northern Streets) on 4th April 2011.
DeHappy Seafood Restaurant is a convenient dining place located right on busy Macalister Road. This restaurant which is just a stone’s throw away from the hawker stalls at New Lane, specializes in seafood.
DeHappy offers an abundance of choices, with Geoduck, Alaska Spider Crab, Lobster, Tiger Grouper, Mantis Prawns, Tiger Prawns, clams and mussels. Diners may select the fresh seafood from the displayed trays and tanks, and DeHappy will prepare them in a wide variety of taste.
A wide range of seafood at DeHappy
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Posted by: CK Lam Tags: 22nd November, Appetites, Chee, Chee Wah Curry Fish Head, Chinese, Clay Pot, Coffee Shop, Curry Fish Head, Curry Leaves, Curry Sauce, Decent Choice, Delicacy, Distinctive Fragrance, Fish Curry, Fish Head Curry, Fried Garlic Chicken, Garlic Chicken, Generous Dose, Gold Band, Indian Style, Kalak, Lebuh Melayu, Lunch Hour, Malay Cuisine, Malay Street, New Straits Times (Life & Times), New Straits Times (Life & Times), Nyonya Cuisine, Office Workers, Penang, Penang Food, Prawn, Side Dishes, Size Fish, Tender Lady, Thick Coconut Milk
* This article was published in the New Straits Times (Life & Times) on 22nd November 2010.
Fish head curry is an all time favorite delicacy for many. The fish head curry is categorized into many different styles of cooking with their respective combination of spices: Indian style, Nyonya, Chinese and Malay! There are those which are spicy and sourish while others laden with thick coconut milk. All in all, there is plenty of variety when it comes to Fish Head Curry.
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Posted by: CK Lam Tags: Black Bean Sauce, Bread And Butter, Butterfly Farm, Final Act, Fishing Industry, Fishing Village, Fishing Village Restaurant, Folding Tables, Initial Appearance, Main Source, New Straits Times (Life & Times), New Straits Times (Life & Times), Northwestern Tip, Penang Island, Penang National Park, Perfect Paradise, Plastic Chairs, Raw Oysters, Rm3, Salty Flavor, Seafood Restaurants, Teluk Bahang, Tranquil Charm, Tropical Spice Garden, Wooden Jetties
*This article was published in the New Straits Times (Life & Times) on 27th September 2010.
Teluk Bahang, in the northwestern tip of Penang Island, is a perfect paradise for relaxation. Free of the bustling hotels that encroach the beachfront, it gives an open sight of the roaring sea and a stretch of beach that seems to run endlessly.
The makeshift and uneven wooden jetties that extend from the shore outwards into the sea exemplify the beauty of this village. Not to be missed is the sunset. As the sun draw to a close and hide behind the hills each day, it performs its final act by bathing the sky in amber for few minutes.
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Posted by: CK Lam Tags: Aik Hoe Restaurant, Bean Curd, Bitter Aftertaste, Bitter Gourd, Braised Fish Head, Braised Lamb, Campbell Street, Chinese Dishes, Chinese Herbal Medicine, Chinese Ingredients, Chinese Meal, Chu Char, Clay Pot, Claypot, Fish Dish, Fish Dishes, Fish Head, Flavorful Sauce, Herbal Aroma, Herbal Chicken, Penang Restaurant, Sambal, Signature Dish, Signature Dishes, Sour Plum, Spinach Soup, Steam Fish Teochew Style, TekSen, Vegetable Dish, Vegetable Dishes, Wet Market, Yee Heong Restaurant
Yee Heong Restaurant is a great place to enjoy a Chinese meal. It is one of the Chinese restaurants in Campbell Street, Georgetown that not only serves dim sum for breakfast but also Chu Char for lunch and dinner.
Over a period of time, we have been having our lunch and dinner at this Chinese restaurant which is located right opposite the morning wet market. The menu is expansive, with plenty of Chinese dishes!
One of their signature dishes, Braised Lamb!
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