Posted by: CK Lam Tags: Bangkok Lane Mee Goreng, Bean Sprouts, Boiled Potatoes, Business Acumen, Circular Manner, Ck Lam, Dialect, Dried Cuttlefish, Flavors, Lime Juice, Mahboob Zakaria, Makansutra, Mamak Mee Goreng, Mee Rebus, Melting Pot, Noo, Noodles, Penang, Penang Mee Goreng, Penang Mee Rebus, Puffing Billy, Pulau Tikus, Seng Lee, Seng Lee Café, Sweet Potatoes, Taste Buds, Tinge, Tofu, Tomato Paste, Walks Of Life, Wok, Zakaria
BY CK Lam
With its multiracial culture, Penang is a melting pot for lip-smacking cuisine. One great example would be the Mamak Mee Goreng, which some label as a “to-die-for” meal of its own. Mee Goreng served in Penang is slightly different from the rest of the nation. Apart from the usual ingredients such as bean sprouts, boiled potatoes, shrimp cake, egg and tofu, dried cuttlefish is also used, which makes Penang Mee Goreng stands out from the rest.
Just the mention of Mee Goreng and most locals will point you to the heart of Pulau Tikus, Penang. The Bangkok Lane Mee Goreng is legendary and people from all walks of life have been patronising this place for decades.
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Posted by: CK Lam Tags: Cantonese Style, Cantonese Style Dessert, Cantonese style tong-sui, Charcoal Fire, Charming Surroundings, Chicken Porridge, Coconut Milk, Cooking Stoves, Creamy Texture, Entrance C, Front Yard, Generation Owner, George Town, Google, Google Map, Green Mung Bean, Makansutra, Monda, Mung Beans, Old Ginger, Orange Peel, Palm Sugar, Pandan, Pandan Leaves, Penang, Penang Dessert, Plastic Chairs, Rare Place, Red Bean Soup, Right In The Heart, Sago, Savory Dish, Savory Dishes, Slow Fire, Street Entrance, Sweet Cravings, Sweet Potato, Sweet Potato with Ginger, Sweet Tooth, Tong-sui, Victoria Street, Wood Fire, Wooden Chairs, Wooden Tables
BY CK Lam
There is a rare place serving piping hot bowls of Cantonese style dessert or tong-sui in Penang. The desserts not only satisfy your sweet cravings, its charming surroundings will also amaze you.
This nameless stall is located right in the heart of George Town. The business which started many years ago is now run by the second generation owner from the yard of his house on Victoria Street.
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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: 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: Appetisers, Aussie Oyster Soup, Aussie Swiss Chicken, Aussie Tucker, Chicken Meat, Chiko Rolls, Chocolate Icing, Ck Lam, Eastin Hotel, EASTIN HOTEL PENANG, Ebiko, Ebiko Caviar, Egg Whites, Fish Fillet, Fish Skin, Ginger Sauce, Hi Tea, Hotel Penang, Lamington, Macadamia Crusted Fish Fillet, Macadamia Nuts, Monk Fish, Monk Fish Caviar, New Straits Times (Life & Times), Onion Monaquesques, Onion Sauce, Oyster Soup, Pavlova, Savory Dish, Sponge Cake, Sweet Sauce, Swez Brasserie, Swiss Chicken, Tomato Paste, Uluru Calamari Salad
BY CK Lam
Eastin Hotel Penang is starting off the New Year with its first monthly buffet. The buffet called Aussie Tucker at the Swez Brasserie incorporates a variety of classic and modern dishes spiced up with new flavours.
There is a mix of appetisers featuring uluru calamari salad, chiko rolls and Aussie oyster soup. The uluru calamari salad consists of calamari tossed with orange and walnut dressing, fish caviar, chillies and olives.
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Posted by: CK Lam Tags: Baked Pineapple, Business Hours, Cake Maker, Cake Makers, Fillings, Flour, Fresh Pineapples, Freshness, Gartien, George Town, Georgetown Penang, Hot Cakes, Japanese Washi Paper, Lam, Lorong Macalister, Macalister, Page Nbsp, Paper Bags, Parcels, Pastry, Pineapple Cake, Piping, Preservatives, Scratch, Shelf Life, Six Weeks, Strict Quality Control, Weekdays, Zing
BY CK Lam
If you are looking for good pineapple cakes, you cannot pass up visiting Gartien. Located on Lorong Macalister in Penang, Gartien is possibly one of the most well-known pineapple cake makers.
Gartien version of pineapple cake is rolled up in a rectangular pillow of buttery crumbly dough encasing a ball of tangy pineapple filling. Each piece is individually packed in Japanese washi paper to preserve its freshness.
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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: Aloo Gobi, Aloo Gobi Punjabi, Aloo Masala, Capsicum, Ck Lam, Cottage Cheese, Creamy Almond, d'Tandoor Restaurant, Delicate Flavors, D’Tandoor, Gajar Halwa, Garlic Naan, Gulab Jamoon, Hearty Dishes, Indian Decorations, Indian Sub Continent, Kashmiri Pulao, Keema, Mango Kulfi, Meat Dish, Mughlai, Mughlai Cooking, Murg Mussalam Akhbari, Nawabi Mixed Tandoor, Palak Paneer, Paneer Shahi, Papadum, Peppercorn, Precinct 10, Pungent Spices, Raan Sikandri, Rice Dishes, Rm5, Rsquo, Side Dishes, Tandoor Restaurant, Tender Chicken, Vegetarian Dish, Vegetarian Dishes
BY CK Lam
d’Tandoor Restaurant has recently opened in Penang. Its location in Precinct 10, showcase a concept that is modern with inviting gold and black interior and simple Indian decorations. The restaurant which is the chain of the D’Tandoor International Group of Restaurant serves Mughlai dishes.
The Mughlai cooking of the Indian sub-continent uses more natural ingredients. The extensive menu features many tempting options. We are torn between the curries, specialties, vegetarian dishes, relishes and accompaniments besides naans, rice dishes and desserts. We begin the meal with complimentary thin crispy papadum with smothery mint yogurt.
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Posted by: CK Lam Tags: Baked Crusted Salmon, Beef Gravy, Beef Wellington, Buffet Spread, Chicken Pepperoni, Christmas Eve Buffet, Christmas Eve Buffet Dinner, Christmas Festival, Christmas Festivities, Christmas Puddings, Christmas Yule Log, Classic Dishes, Cold Platter, Crayfish Orange Salad, Creamy Mustard Sauce, Crusted Salmon, Delectable Dishes, Eastin Hotel, EASTIN HOTEL PENANG, Fish Roes, Hotel Penang, New Straits Times (Life & Times), New Straits Times (Northern Streets), Pastry Chef, Penang Christmas Buffet, Pink Fish Roes, Puff Pastry, Roast Turkey, Swez Brasserie, Tempting Desserts, Traditional Xmas Buffet, Turkey Chowder, Turkey Gravy
BY CK Lam
In conjunction with the upcoming Christmas festivities, a group of journalists and bloggers was invited to review classic dishes in the Christmas buffet spread at Swez Brasserie in Eastin Hotel, Penang.
The delectable dishes were mostly prepared by senior sous chef Daniel Tan and included a selection of tempting desserts by pastry chef Franco Ho.
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Posted by: CK Lam Tags: Bagan Luar, Batang, Batang Rojak, Business Hour, Butterworth, Cherry Tomatoes, Chiam-Chiam, Cold Beverages, Cold Drinks, Crowd Pleasers, Cuttle Fish, Deep Fried Fish, Fish Balls, Fruit Juices, Fruit Stall, Fruit Sticks, Fruits And Vegetables, Goog, Google, Google Map, Grass Jelly, Guavas, Jalan Pantai, Lime Juice, Mangoes, Mineral Water, Packet Drinks, Pantai, Pejabat Kesihatan Daerah Seberang Perai Utara, Penang Hawker Food, Pineapples, Rojak, Seasonal Fruits, Shrimp Paste, Skewer, Thick Texture
BY CK Lam
Operating since 1974 and managed now by the third generation, the fruit stall sited under a big tree in front of Pejabat Kesihatan Daerah Seberang Perai Utara offers fresh cut fruits and vegetables on sticks. These refreshing fruit sticks are more commonly known as ‘batang rojak’ or ‘chiam-chiam’.
Just pick and choose from the 15 to 16 varieties of seasonal fruits and vegetables. The selection includes young mangoes, jambu air, pineapples, guavas, star fruits, umbras, cuttle fish, hard boiled quail eggs and deep-fried fish balls. Vegetable lovers will appreciate the fresh choices of cherry tomatoes, cucumber, carrots and turnips. Pineapple and guava are the crowd pleasers and one particular favorite bite is the cuttle fish.
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