Posted by: CK Lam Tags: Braised Duck and Ginger, Campbell Street, Cantonese Restaurant, Char Siew, Char Siew Buns, Chicken Rice, Delicious Delicacies, Dim Sum Dishes, Dish Fish, Fish Head, Fried Bean Curd, Kow, Lunch Break, Lunch Hour, Natural Sweetness, New Paint, Noodles, Paint Job, Pork Meat, Porridge, Red Chili, Stir Fried, Sui Kow, Tho Yuen, Vermicelli, Water Chestnuts
Tho Yuen Chicken Rice Restaurant is an old Cantonese restaurant located in a two storey building at Campbell Street right next the popular sundry shop, Kwong Tuck. Business has been going around for many decades now and the place is still as popular.
This restaurant serves dim sum for breakfast and varieties of noodles, porridge and Chicken Rice during lunch hour. The interior of the restaurant was recently given a new paint job for a cleaner and brighter outlook! I was there during lunch break and the place was filled with customers with some having to settle for the tables set up in the pavement.
One of Tho Yuen’s specialty dish – Fish head steam with noodle
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Posted by: CK Lam Tags: Array, Barbecue Chicken, Bean Curd, Beef Rendang, Big Boys, Bigboys, Buns, Cakes, Chee, Chili Crab, Chili Paste, Chili Sauce, Chinese Master, Crusted Chicken, Delicate Skin, Dessert, Dim Sum, Dim Sum Lunch, Dim Sum Menu, Duck Spring, Dumplings, Elegant Restaurant, Fish Roe, Grand Spiral, Grand Staircase, Harp, Heen, Hot Barbecue, Hotel Kuala Lumpur, Indonesian Style, Invitation, Jalan Conlay, Kao, Latest Innovations, Lily Bulbs, Lotus Seeds, Many Thanks, Master Chef, Miss Shirley, Odyssey, Pan Fried, Pickled Cabbage, Prince Hotel, Prince Hotel Kuala Lumpur, Recent Creations, Sai Wah, Shrimp, South East Asian, Spicy Beef, Spiral Staircase, Spring Roll, Spring Rolls, Supreme Sauce, Thein, Tong, Zi
A visit to Tai Zi Heen Chinese Restaurant begins from its grand spiral staircase, right up to its location on level two in Prince Hotel, Kuala Lumpur. This award winning Chinese Restaurant is currently having selections of both traditional Hong Kong Dim Sum, Tai Zi Heen’s signature Dim Sum and the popular Dim Sum Odyssey.
My visit to this restaurant was made possible when Ken and Big Boys Oven invited me to attend the dim sum food tasting last Saturday.
The elegant restaurant overlooking the origami-based designed chandelier
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Posted by: CK Lam Tags: Aik, Array, Bamboo Basket, Black Fungus, Carnavon, Char Siew, Char Siew Pau, Chinese Chestnut, Chinese Tea, Chinese Water Chestnut, Dim Sum, Dumpling, Feature Writer, Fish Egg, Glutinous Rice, Guang Ming, Har, Hk Version, Hot Tea, Interview Session, Kow, Kuen, Lean Meat, Metal Chair, Nostalgic Charm, Old Charm, Penang Food, Penang Restaurant, Pork Roll, Push Carts, Roast Meat, Shop Houses, Signature Dishes, Thin Layer, Thin Skin, Ti Kuan Yin, Varieties Of Tea, Water Chestnut, Waterchestnut, Yum Cha
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 remain there after all these years, making this place a real heritage in its own way.
Nothing much have changed and the restaurant still has the very ‘Chinese old school look’, even still with its signature metal chairs. The shop’s name has been embedded into the metal chair itself; a real rare find nowadays.
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Posted by: CK Lam Tags: 29th March, Aik, Array, Authentic Food, Blog, Dim Sum, Feature Writer, Food Outlets, Honour, Page Article, Restaurants In Penang, Yum Cha
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 the ‘yum cha” session in Aik Hoe, one of the oldest restaurants in Penang which is well known for its authentic dim sum.
The article featured four people with their opinions on different authentic food outlets in Penang. To find out more of the specialty dim sum at Aik Hoe Restaurant, do stay tune for my upcoming post.
I would like to express my thanks to Lee Choo, the feature writer from Guang Ming for inviting me to the yum cha session and also for her write up article. Click here for the online version.
Thank you very much to all of you for reading and supporting my food blog. If you are one of the new readers, please do not hesitate to join in and browse through my blog to find out more nice food outlets. Furthermore, comments and feedback is always welcomed.
