Posted by: CK Lam Tags: Assorted Dishes, Chicken Rice, Chilli Paste, Ck Lam, Coagulated Blood, Cockles, Coconut Milk, Curry Chicken, Cuttlefish, Flavour, Food Staple, Hainanese Chicken, Hainanese Chicken Rice, Hawker Food, Hot Bowl White Curry Mee, Lorong, Makansutra, Malaysians, Mouth Watering, Noodles, Palate, Pale Color, Pek Cham Kei, Penang, Penang Curry Mee, Prawns, Secret Ingredients, Signature Dish, Slow Fire, Vermicelli, What2seeonline.Com, White Curry Mee
BY CK Lam
Just a very mention of Curry Mee and most Malaysians will be gleefully thinking about the delicious hawker food staple that has satisfied the nation for years. The dish itself is unique to Malaysia, with its combination of yellow noodles and vermicelli with the spicy coconut milk laden soup. Commonly, the soup would be spiced up with additional chilli paste, and topped with dried tofu pok (tau pok), prawns and cuttlefish.
There are several variations of curry mee in Malaysia; however this is the most telling Penang version. What differentiate Penang Curry Mee from the others are the ingredients used; besides the aforementioned there is also additional pig’s coagulated blood cubes and bloody cockles. Even though society in general is moving towards a healthier palate, most believe that Penang’s Curry Mee will not taste as good without them.
Throughout the island there are numerous stalls offering this mouth-watering curry mee, with each of them offering its own version of soup and ingredients. The soup varies from a reddish coconut based broth to a lighter pale color, affectionately known to locals as White Curry Mee.
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Posted by: CK Lam Tags: Apom, Apom Manis, Banana Pancake, Bean Curd, Bee Hoon, Black Coffee, Burmah Road, Cake Stall, Charcoal Fire, Chili Paste, Ck Lam, Clay Pots, Coagulated Blood, Coconut Milk, Coffee Shop, Crispy Edges, Culinary Culture, Curry Mee, Decent Places, Duck Meat, Flat Rice Noodles, Flavors, Food Features, Food Stall, Half Boiled Eggs, Hawker Food, Indian Style, Koay Chiap, Leafy Vegetable, Local Delight, Makansutra, New Cathay Coffee Shop, Pan Cake, Penang Curry Mee, Penang Hawker Food, Pulau Tikus, Rice Vermicelli, Rm3, Roadside Stall, Street Hawker, Toast Bread, Toasty Flavor, Wantan Mee
BY CK Lam
Hawker food features prominently in the culinary culture in the state of Penang. Across the industry there are always places that constantly make headlines while others tend to be excellent but underrated, and the New Cathay Coffee Shop is classified as the latter.
Located along Lorong Kuching right off the ever bustling Burmah Road, this coffee shop is one of the decent places to sample a plethora of Penang’s street hawker fare. A favorite mostly with the locals, it begins to fill up as early as 7.30 in the morning and is absolutely packed during the peak hours of ten in the morning right through two in the afternoon.
For those opting for a lighter snack, the apom manis (Indian style pan cake) stall right beside the shop is an excellent alternative. Interestingly, the owner still maintains the tradition of using charcoal stoves and clay pots.
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Posted by: CK Lam Tags: 78 Cafe, Audee Cheah, Axian, Bilis, C K Lam, Char Koay Teow, Cheong Hun Meng, Chili Paste, Chin Ho, Chin Ho Plaza, Ck Lam, Curry Mee, Datuk Seri Wong Chun Wai, Drive Food, Food Court, Food Lovers, Foodsion Magazine, Fried Shallots, Golden Chef Culinary Academy, Gurney Drive, Har, Hashim, Hashim Ismail, Hawker, Hawkers, Helen Ong, Hokkien Mee, Homemade Chili, Ivory Properties Group Bhd, Jason Yeoh, Khoon, Lai Khoon Seong, Maga Restaurant, Malaysian Palm Oil Council, Marigold, Nasi Lemak, Nasi Lemak Cili Bilis, Palm Oil, Pasembur, Penang Chefs Association, Penang Food Blogger C K Lam, Penang Road, Penang Times Square, Penang Times Square Food Gallery, Penny Pooh Bee Har, Perak Road Curry Mee, Properties Group, Rojak, Santan, Shahul Hameed, Shrimp Paste, Swee, Syed Mohamed Shahul Hameed, Tan Swee Hoe, The Battle of Penang Hawker Masters 2012, The Star, Three Participants, Vincent Lee
BY CK Lam
Chin Ho Plaza in Penang Times Square was the site of The Battle of Penang Hawker Masters 2012 competition finale, where 18 shortlisted hawkers compete in dishing out the best Penang hawker dishes. The event organised by Ivory Properties Group Bhd for the second year was packed with a crowd of 500 food lovers who came and watched the participants in action.
The competition comprising six categories, saw three participants from each category showcasing their skills. The six categories were Hokkien mee, curry mee, nasi lemak, char koay teow, pasembur and rojak, prepared with Khalis santan sawit, Carotino red palm oil and minyak Cap Buruh.
Rojak
Char Koay Teow
Nasi Lemak
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Posted by: CK Lam Tags: Aromatic Spices, Barbecue Pork, Barbecued Pork, Charcoal Fire, Chulia Street, Chulia Street Curry Mee, Chulia Street Hawker Food, Chulia Street Penang, Coconut Milk, Creamy Sauce, Curry Mee, Deep-Fried Snacks, Fish Ball, Fish Balls, Fried Noodles, Fried Snacks, Fried Tofu, Generous Portion, Hainanese Satay, Hawker Food, Inexpensive Meals, Meat Rolls, New Straits Times (Life & Times), New Straits Times (Life & Times), Red Bean Paste, Sized Fish, Sour Plum, Street Hawker, Sweet Coconut, Wantan Mee
* This article was published in the New Straits Times (Life & Times) on 15th June 2011.
Chulia Street in Penang is not only known for its many budget hotels but also for inexpensive meals. It’s a popular dining destination with locals and tourists alike. At night, a section of the road is lined with stalls selling a good mix of street food. Do not make your choice immediately. Take your time and have a closer look at what’s on offer.
Worthy of mention are curry mee and wantan noodles. Springy wantan noodles are served with slices of char xiu (barbecued pork) and wantan (dumplings). For the curry mee, medium-sized fish ball is added to the standard ingredients of coconut milk, cockles, blood jelly, cuttlefish and tau pok (fried tofu). The slightly sweet coconut milk is flavoured with a blend of aromatic spices. Expect a queue as the curry mee is popular.
Chulia Street curry mee
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Posted by: CK Lam Tags: Advocado Smoothie, Braised Lamb Shank, Chulia Street, Creativeness, Crunchy Salad, Curry Mee, Delicacies, Dining Hall, Fresh Juices, Fresh Seafood, Fresh Vegetable, George Town, Heritage Restaurant, Hot Beverages, Lamb Chop, Malaya, Mango Smoothie, New Straits Times (Life & Times), New Straits Times (Life & Times), Ocean Seafood, Prawn, Pre-World House, Red Wine, Retro Charm, Rope Walk, Seafood Platter, Sirloin Steak, Size Portion, Sri Malaya, Style Lamps, Two Choices, Vegetable Salad, Warm Ambience, World War Ii
***The place has since closed down
* This article was also published in the New Straits Times on 16th June 2010.
Take a step into the past at Sri Malaya, an oasis of retro charm!
Tucked right in the heart of George Town, housed in a pre-World War II heritage building is the newly opened Sri Malaya Heritage Restaurant. This restaurant, conveniently located on Rope Walk, is near to the entrance from Chulia Street.
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Posted by: CK Lam Tags: Bean Curd, Bean Sprouts, Brick Facade, Campbell Street, Campbell Street Market, Carnavon, Cast Iron Columns, Curry Mee, Curry Paste, Four Tables, Hawkers, Light Flavor, Lum Mee, Metal Tables, Penang Hawker Food, Plastic Canvas, Pork Pieces, Prawns, Qing Tang, Refreshing Taste, Shredded Chicken, Spicy Broth, Spring Onions, Strong Black Coffee, Wet Market
Near to the intersection of Campbell Street and Carnavon Street in Penang, is the Campbell Street Market. This corner market building with a brick facade still maintained its ornate cast iron columns and brackets. It has a poultry section, seafood and meat sellers.
In the morning especially during weekends, this wet market is very crowded. Busy atmosphere prevails by the stalls selling vegetables and hawkers pedaling their food along one side of the market building.
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Posted by: CK Lam Tags: Air Itam, Apong Manis, Bean Curd, Bean Sprouts, Char Koay Teow, Chewy Texture, Chili Paste, Chili Sauce, Chilies, Chopped Spring Onions, Cockles, Coffee Shop, Curry Mee, Delicious Bowl, Duck Meat, Fried Bean Curd, Hard Boiled Egg, Innards, Kedai Kopi, Koay Chiap, Kuali, Light Broth, Penang Hawker Food, Porridge, Roti Canai, Roti Planta, Soft Texture, Sweet Taste, Wah Meng, Wet Market
Over the weekend together with my blogger friends and photographers, we went around Air Itam to sample-fest some hawker food. We made our way to Kedai Kopi Wah Meng. The coffee shop located across the Sisters Curry Mee is a stone throw away from the Air Itam morning wet market, which itself is full of interesting local flavor.
How about a delicious bowl of Koay Chiap for starters?
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Posted by: CK Lam Tags: Business Hour, Chicken Wing, Chili Paste, China Street, Coconut, Coffee Shop, Curry Chicken, Curry Mee, Cuttle Fish, E100, Gizzard, Hawker Food, Noodles, Peace Joy, Penang, Penang Curry Mee, Penang Food, Penang Hawker Food, Pig Blood, Pig Innard, Prawns, Queen Street, Rich Gravy, Rm1, Rm2, Rm3, Rm4, Santan, Stall Owner, Taupok
Peace & Joy Coffee Shop located in the corner of China Street and Queen Street Penang has a stall selling delicious curry mee! Generally, the curry mee soup itself is very flavorful, while the ingredients top it off beautifully. I noticed this coffee shop on my first chu char visit in the nearby Kedai Makanan Heng Kee.
The basic bowl of Curry Mee comes with ingredients of cockles, cuttle fish, pig jelly and taupok in rich gravy. You can have it with add-on ingredients as well! I love it either way.
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Posted by: CK Lam Tags: Array, Bainun, Balls, Beansprouts, Beef Noodles, Beef Soup, Business Hours, Claypot, Coffee Shops, Crispy Coating, Curry, Distinct Flavor, Fish Ball, Fish House, Fish Paste, Fish Stew, Food Court, Food Courts, Food Pieces, Hawker Food, Hor Fun, Ipoh, Ipoh Perak, Jalan Kampar, Kampar, Kow, Nam Fatt, Noodle House, Noodle Shop, Permaisuri, Plain Noodles, Pork And Beef, Rm6, Savory Beef, Stew Beef, Tau, Variety, Vegetable Beef Soup, Yong Tau Foo
Yong Tau Foo is a famous hawker food in Ipoh and is commonly found in food court and coffee shops around the town. I personally find the Yong Tau Foo in Ipoh tastier, and was delighted when my friend KS introduced me to Nam Fatt Fish Ball Noodle House.
My family visited this air conditioned noodle shop which was located along Jalan Kampar on our recent Ipoh trip. Our meal started off with a plate of Stew Beef Noodles @RM6.80. It was served with plenty of vegetables, indeed different from those serve in Penang.
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Posted by: CK Lam Tags: Array, Bean Paste, Beautiful Antiques, Brinjal, Bubur Cha Cha, Burma Road, Burmah Road, Business Hours, Chairs, Chee Cheong Fun, Cheong Fun, Chili Paste, Chili Sauce, Chunks Of Meat, Cinnamon Stick, Coconut Milk, Cold Dessert, Commercial Address, Creamy Soup, Cuisines, Curry Fish Head, Dining Hall, Dinning Hall, Dipping Sauces, Dish, Dishes, Distinct Flavor, Fareast, Father And Son, Flavorful Fish, Font Definitions, Font Format, Fried Shallots, Hawker Fare, Hokkien, Hot Wok, Inche, Inchi, Invitation, Kantan, Kota Damansara, Kuala Lumpur, Lobak, Meat Dishes, Mervyn, Mso, Nyonya Cuisine, Nyonya Food, Original Recipe, Palm Sugar, Pan Fried, Panose, Penang, Penang Hawker Food, Perut, Petaling Jaya, Photographs, Pickled Fish, Piquancy, Prawn, Prawn Paste, Pulut Hitam, Recommended Choice, Refreshing Drinks, Robert Yeoh, Sago Gula Melaka, Sesame Seed, Shrimp Soup, Signature Dish, Spice Powder, Spicy Shrimp, Strand, Style Definitions, Style Type, Sweet Potatoes, Tasty Dishes, Tau, Times New Roman, White Rice, Wok Cafe, Worcester Sauce, Yeoh, Yue
The Wok Cafe may sound familiar to many Penangites as this restaurant is the outlet to the Hot Wok Restaurant along Burma Road in Penang. It is housed in a corner shoplot situated in the bustling Kota Damansara township, a new residential and commercial address. Together with a few friends, we went there to savor their Penang Hawker Food and Nyonya cuisine, courtesy of Uncle Robert Yeoh and his son Mervyn (the chef).
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