Posted by: CK Lam Tags: Bean Curd, Beef Tripe, Button Mushroom, Chili Oil, Chopped Garlic, Duck Soup, Egg Mix, Fish Balls, Fish Soup, Jade Blossom Restaurant, Krystal Point, Lameizi Restaurant, Lameizi Restaurant Nagore Road, Meat Ingredients, Natural Sweetness, New Straits Times (Life & Times), New Straits Times (Life & Times), Raw Egg, Raw Meat, Red Chili, Soup Base, Steamboat Ingredients, Steamboat Restaurant, Szechuan Soup, Szechuan Style Steamboat, Tasty Soup, Thin Slices, Tom Yam
* This article was published in the New Straits Times (Northern Streets) on 12th May 2011.
Lameizi Restaurant in Bayan Lepas is famed for its spicy Szechuan-soup (ma la) steamboat. The soup is filled with dried chili, with a layer of chili oil floating on top. Besides this signature soup, there are several other tasty soup bases to choose from — chicken, old duck, pork knuckle, tom yam and fish. The clear chicken soup offers a welcome throwback for those who prefer a more traditionally-flavoured steamboat stock. Each of the stock is boiled for hours for it to acquire its natural sweetness and flavour.
The steamboat at Lameizi is cooked on an infusion plate, which is faster than the conventional potable gas stove or charcoal pot. We choose to have a sectioned pot with the old duck soup on one side, and the sour vegetable fish soup on the other. The sour vegetable fish soup was rich and sourish and includes plenty of salted vegetables (kiam chye).
Combination pot of sour vegetable fish soup (RM28) and old duck soup (RM10.50)
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Posted by: CK Lam Tags: Attractive Addition, Baskin Robbins Ice-Cream, Beef Lovers, Black Pepper Sauce, Buffet Dinner, Chinese New Year, Chinese New Year Celebration, Congee, Hot Wok, Lotus Leaf, New Straits Times (Life & Times), New Straits Times (Life & Times), New Year Celebration, Parkroyal Penang, Parkroyal Penang Resort, Plum Sauce, Reunion Dinner, Rich Flavor, Roast Duck, Salmon Fish, Salmon Yee Sang, Slipper Lobster, Spring Onion, Steamboat Buffet, Tamarind Brasserie, Tender Slices, Thick Sauce, Tiger Prawn, Tom Yam, Year of the Rabbit
* This article was published in the New Straits Times (Life & Times) on 21st January 2011.
It’s that time of the year again! To usher in the Year of the Rabbit, many hotels and restaurants around town are having attractive promotions for the upcoming Chinese New Year Festivity!
I was delighted to indulge in the delightful Chinese New Year buffet spread on a recent visit to the Tamarind Brasserie in Parkroyal Penang Resort. Tamarind Brasserie presents an alternative dining experience during the Eve of the Chinese New Year; by launching their Prosperity Reunion Oriental Hot Wok and Steamboat Buffet Dinner.
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Posted by: CK Lam Tags: Add New Tag, Array, Bean Sprouts, Beef Brisket, Beef Soup, Beef Steamboat, Brisket, Business Hour, Chicken Pork, Chili Sauce, Chinese Girls, Flank, Flavorful Beef, Girls School, Gottlieb, Gps Coordinates, Hwa, Kham Kee, Lanterns, Penang Food, Penang Restaurant, Rainy Day, Restaurant Specialises, Rm80, Seafood Chicken, Steamboat, Steamboats, Tendon, Thin Slices
Posted by: CK Lam Tags: 3pm, 6pm, Ala Carte, Amp, Appetisers, Appetizers, Array, Bbq Restaurant, Beef Lovers, Beef Slices, Business Hour, Chao, Chicken Fillets, Chili Dip, Chili Oil, Chili Padi, Choices, Coriander, Crab Ball, Crispy Fish, Delicacy, Dish, Egg, Fermentation Process, Fish Chips, Fish Glue, Fried Noodles, Golden Crab, Haagen Dazs Ice Cream, Hanwei, Herbal Soup, Homemade Recipes, Homemade Sauces, Homestyle, Hot Beverages, Hot Soup, Hurry, Hygiene, Ing, Kao, Main Attraction, Mouths, Nett, Onions, Penang, Penang Food, Penang Restaurant, Pot, Prawns, Rubbery Texture, Seafood Selections, Shapes, Side Dishes, Simple Life, Smiles, Snack, Soup Base, Soups, Sour Cabbage, Spoons, Steamboat, Steamboat Buffet, Steamboat Ingredients, Steamboat Restaurant, Stinky Tofu, Strands, Tang, Tofu, Tom Yam, Wantan
Ever tasted the delicacy Stinky Tofu (Chao Tofu) from Taiwan?
It was an amazing steamboat dinner we had on the weekend with some friends at Tang Steamboat & BBQ Restaurant in Rangoon Road, Penang. It is a different kind of steamboat whether when it comes to choices of food and soup.
Customers can choose between the buffet and the ala carte meal. We took the ‘All You Can Eat Buffet’ at RM22 nett per person which includes a wide range of seafood, meat and side dishes for the steamboat and skewered sticks for the BBQ. Besides that, we got the chance tasting the famous Taiwanese specialty Chao Tofu.
Extra items besides the regular menu
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Posted by: CK Lam Tags: Ala Carte, Array, Burma Road, Burmah, Business Hour, Chicken Bones, Chicken Carcass, Chili Sauce, Combination Plate, Fish Ball, Fish Balls, Fish Ingredients, Fish Paste, Fish Soup, Fresh Fish, Jelly Fish, Mackerel Fish, Meat Ball, Meat Balls, Penang Food, Pork Roll, Pork Slices, Pulau Tikus, Quail Eggs, Sawara, Side Dish, Sotong, Spicy Sauce, Steamboat, Thick Chunks, Typical Dishes, Yong Tau Foo
Sawara Restaurant is located in a corner shop house along busy Burma Road in Pulau Tikus area. Its main focus is on its fish steamboat and homemade Yong Tau Fu where the fish paste is made from mackerel fish. There are not many restaurants in town making their own fish paste nowadays.
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Posted by: CK Lam Tags: Array, Assortment, Business Hour, Butterworth, Chee, Chicken Pieces, Chili Sauce, Chinese Cabbage, Colorful Dessert, Cuttlefish, Dearest Family, Dipping Sauce, Food Haven, Food Items, Food Stalls, Ginkgo, Ginkgo Nuts, Hawker Food, Hawker Stalls, Homemade Sauces, Houses, Hubby, Kai, Kangkung, Leng Chee Kang, Lok Lok, Lokl, Longan, Map, Meat Balls, Meatballs, Mushroom Lovers, Nice Dinner, Oomph, Oyster Mushrooms, Padang, Penang, Penang Food, Rm1, Satay Sauce, Sea Coconut, Second Trip, Sek, Selection Choices, Shitake Mushrooms, Shrimp, Shrimp Sauce, Skewers, Spicy Sauce, Sweet Potatoes, Sweet Sauce, Thai Sauce, Types Of Mushrooms, Wai, Water Prices, White Fungus
As usual, we were browsing and hunting through for a nice dinner, and somehow Hubby had a great idea of having some Lok Lok! Commonly on the island, we usually go to Padang Brown or the Pulau Tikus Market at night, however this time; hubby wants to try out the Lok Lok at Butterworth’s Chai Leng Park, Wai Sek Kai.
We made a trip over there and we chose New Corner Lok Lok as it is the first visible stall when you enter into this one way street. In the evening, this street is turned into a hawker food haven with stalls lining up from the beginning right till the end.
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Posted by: CK Lam Tags: 3pm, Arp, Array, Basic Ingredients, Braised Duck, Business Hours, Chicken Pieces, Chicken Soup, Chien, Chim, Chinese Cabbage, Choice One, Deep Fried Fish, Delicacies, Favourite Place, Fifty Years, Fish Ball, Fish Maw, Flavorful Taste, Food Outlets, Fried Fish, Goh, Goh Huat Seng, Hot Pot, Jelly Fish, Kimberley, Lor, Mini Fan, Oyster Omelette, Penang Restaurant, Prawn, Restaurant In Penang, Restaurants, Restaurants In Penang, Signature, Soup Base, Soup Ingredients, Steamboat, Teochew Restaurant, Teochew Restaurants, White Fish
Just mention Goh Huat Seng Restaurant and usually one word come to mind… Steamboat! Having been around for more than 50 years, it is one of the oldest Teochew restaurants in Penang. Situated in the folds of Kimberley Street, many things have changed since the old days but one thing’s for sure… the traditional steamboat still comes lighted up with charcoal.
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