Posts Tagged ‘Chinese Wine’


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.

Freshwater Prawns @ Mun Choong, Ipoh by

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By CK Lam

Having started off more than a decade ago in Penang, Shanghai Ding House of Dumplings is still drawing in the crowds, with many going for its noodles and dim sum.

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Penang Plaza in Burma Road has been given a new lease of life with the opening of the Hei Yeong Seng Chinese Restaurant. Also known as Noble Season Chinese Restaurant, it is a subsidiary of the Chinese Recreation Club Restaurant. Its cream-coloured table cloths and simple decor give it a bright and cheery ambience. There is an aquarium at one side of the restaurant that is filled with thriving fish of all kinds. There is also a mini-stage at the rear to cater for mass banquets and company functions.

Its menu is a selection of seafood and meat dishes, as well as noodles and desserts. The steamed chicken is garnished with plenty of spring onions. Prepared with Chinese wine and wolfberries, the chicken can be enjoy on its own, or with some pounded ginger.

Hei Yeong Seng Chinese Restaurant by CK Lam at

Steamed chicken with Chinese wine

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The Cape @Pulau Tikus, Penang

   Posted by: CK Lam    in Chinese, Non-Halal, Penang, Pulau Tikus, Restaurant

 * This outlet has since closed down in 2012.

If you are looking for simple, wholesome meals in Pulau Tikus, a good choice would be The Cape. The restaurant which was once located in Gurney Plaza has since shifted to a two storey shoplot, at the junction of Burma Road and Cantonment Road.

The menu offers healthy dishes cooked with chicken, fish, and pork. For starters, we had the aromatic garlic meat dumpling and the Mansion ham rolls (RM6.90). The pan-fried dumpling was good dipped in the soy sauce vinegar mixture with ginger strips. The Mansion ham rolls had the ham wrapped up in a meat parcel. One serving comes with four large pieces and a dipping sauce.

The Cape @Pulau Tikus, Penang by

Mansion ham rolls

The Cape @Pulau Tikus, Penang by

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* 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.

Seafood at DeHappy Seafood Restaurant, Macalister Road Penang by Seafood at DeHappy Seafood Restaurant, Macalister Road Penang by

A wide range of seafood at DeHappy

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My hubby and I spent our last weekend in the neighboring country, Singapore. Our main objective of this trip was purely to meet up with our friends, having fun hunting for interesting Singapore food and joining in the ieat Crab Fest organized by Leslie of ieatishootipost!

Singapore Food - ieat Crab Fest at Chin Huat Live Seafood

Something is lurking… :)

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Ah Chui Seafood  is a ‘chu char’ place tucked away in a row of shop houses facing the very busy Jalan Paya Terubong in Penang. This outlet specializes in seafood and is popular among the neighborhood!

Straight to the restaurant’s very own prawn fritters! The crispy deep-fried small prawns were served with chili sauce.

Prawn Fritters at Terubong Seafood

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Chicken rice can be found in most hawker stalls and food courts in Penang as the chicken rice is a popular and favorite food for many of us. There is one exceptional stall that sells Hainan Chicken Rice – Thai style located in a corner coffee shop along Penang Road. It is directly opposite KOMTAR Tower and a few shops away from Kek Seng which is famous for its durian ice cream and ice kacang.


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Kuala Sepetang (Port Weld) is a fishing village near Taiping and is famous for its fresh seafood and mee banjir udang. It is around twenty kilometers from Taiping town and roughly twenty-five minutes traveling time. We were in Taiping for the cheng beng and we took the opportunity to try out the seafood after reading about it in the Kwong  Wah Yit Poh. The quiet town of Kuala Sepetang was buzzing with excitement due to the coming Bukit Gantang by-election. The roads were packed with vehicles parking on the roadside which was lined and decorated with the flags and banners of all parties. FRU and police trucks were everywhere as well. What a timing indeed!

After maneuvering through the jam, we finally reached the Restaurant Tepi Sungai. Quite literally, as the restaurant is RIGHT beside the river! It is on the first floor of the building. The ground floor is the docking area for the fishing boats.



Beautiful scenery of the river would be heaven for photographers

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This time around a few food bloggers and myself were invited by well known and talented bakers, Big Boys Oven to do a review at the Shanghaineses Restaurant, Dragon-i at Queensbay Mall, Penang. This restaurant is famous for their many varieties of non-halal Shanghainese cuisine.

I was looking forward to do this review as I still remembered not too long ago I was indulging myself with family and friends on their Mid-Autumn Festiva Banquet set meal which all of us truly enjoyed.


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The Mid-Autumn Festival falls on the 15th day of the 8th lunar month of the Chinese calendar (usually around mid- or late-September in the ordinary calendar), a date that parallels the Autumn and Spring Equinoxes of the solar calendar. The traditional food of this festival is the moon cake.

On the very last day of this Mid-Autumn Festival, our whole family was invited by Dr. Alex and his wife for dinner at Dragon-i in Queensbay Mall. This restaurant is famous for their many varieties of Shanghainese noodle soups, dishes and appetizers. The restaurant has been notoriously known to be packed especially for dinner, but fortunately a reservation has already been made.


We were ushered into the beautifully crafted restaurant, which was overlooking the main atrium of Queensbay Mall. Comfortably seated on the almond shaped table, we were soon given menus for the evening. The supervisor recommended we had the banquet set meal, which was specially designed for the festival!

The banquet set meal came in two sizes; the feast for ten or its penultimate half. Since it was only five of us, it was fitting for us to have the latter that cost RM248++. The set meal had eleven different dishes, varying from outrageous combinations to classic dishes.

As like in almost all cuisine, the Appetizer Dishes were the first to be served. Cold cuts of white chicken marinated with a strong Chinese wine. Instant retribution! This was followed up with Jelly Fish with sesame oil… it is very nice and QQ.




The other appetizer is the Shanghainese Smoked Salmon with a slightly sweet sauce. Unfortunately, I find the fillet slightly hard and dry, lacking the tender fish texture.



The last appetizer is the Steamed Meat Dumpling (???) served steaming hot on a bed of Chinese cabbage. The hot juicy dumplings are best eaten dip in black vinegar with strips of ginger.



We were happily catching up with Dr Alex and his wife, while waiting for the Main Course to arrive. The appetizers successfully set our stomachs growling, and after a spot of photos, the first of the main course made its entry.


It started off with the five of us treated to an individual jar of Double Boiled Lean Pork Soup with Conch Meat. This is indeed a clear and flavourful soup, no extra condiments were added. With the usage of lean meat, the soup was also clear of any oil nor fats, which went down very well with us.


One of the speciality dishes at Dragon-i is the Shanghainese Braised Pork Belly – the large piece of pork belly is braised in soy sauce, which gives the meat a brownish colour. The texture of the meat is soft and tender. It is served with warm butterfly shaped ‘mantou’.



Sauteed Prawns in Sichuan Sauce, slightly sweet and sour. Indeed an excellent dish to go with the next dish of Yong Chou Fried Rice.



Honey Glazed Smoked Duck Breast is a dish with combination of a three different ingredients. The juicy smoked duck, deep fried bean curd sheet and braised sweet lotus seed wrapped up in a flat piece of pancake. Recommended to try out this dish.



Braised Mushroom with Mixed Vegetable served on a bed of Siew Pak Choy.


The meal is completed with the serving of dessert. We had an individual bowl of Bird’s Nest with Waterchestnut and Sea Coconut. This fairly sweet dessert is served cold.


A very fulfilling and hearty meal by our dear friend, Dr Alex Lim and his wife in this stylish and comfortable restaurant.




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Foong Wei Restaurant, Penang

   Posted by: CK Lam    in Chinese, Penang Restaurant

Penangites often patronised Foong Wei Restaurant in Jalan Sri Bahari for its delicious food and good service. This restaurant is located diagonally across The Ship (that serves Western Food) and on the same row as Kheng Pin cafe (famous for its lobak). It has been around for a long time and has since expanded its business from one shoplot to two.

We had their speciality dish of deep fried pork leg. The big plate of pork leg comes with small fried man tou and cucumber pickles. The skin was very crispy and the meat was tender. The fatty side of the meat is best eaten with the sourish pickles.

Steamed kampung chicken with Chinese wine. The chicken meat has the pungent smell of the wine and best of all, the gravy goes well with a bowl of hot rice. We also ordered a plate of stir fry Hong Kong choy sum. I personally feel that they added too much minced garlic to it.

Braised tau foo with mushroom.

The taste of the food? The photo shows that my son and myself are very happy with our meal. We ended it with a dessert of hot soya bean milk with ginkgo nuts.

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