BY CK Lam

The up-and-coming World Street Food Congress (WSFC) organised by Makansutra will take place on 31st May till 9th June 2013. Supported by the Singapore Tourism Board, the ten-day festival held at the F1 Pit Building and Paddock (1 Republic Boulevard) is not too be missed by all foodies and aficionados.

K.F. Seetoh, founder of Makansutra and TV host of The Food Surprise! on TLC Asia, unveiled the details of the WSFC at a press conference held last February at the Spice Market in New York City which comprises three main prongs:

- World Street Food Jamboree
- World Street Food Dialogue
- World Street Food Awards

The World Street Food Jamboree (31 May to 9 June) is a mega street food feast whereby around 40 of the world’s best street food masters gather and showcase their products. Visitors get to learn culinary cultures and enjoy new taste of hand-picked street foods from Indonesia, India, Thailand, Vietnam, USA, Mexico, Malaysia, Denmark, China and Singapore.

Keep an eye on the many exciting offerings, such as Pisang Roa (smoked fish sambal) and Kerak Telor (crispy glutinous rice frittata) from Indonesia, Banh Da Tom Hai Phong (prawn and fish red rice noodle) and Banh Khot (seafood rice cake) from Vietnam, Shrimps & Grits from United States and Bao Luo Fen from China. Not to be missed is the popular Penang Assam Laksa from Malaysia. This spicy-sour fish base soup noodle was voted No. 7 under CNNGo International Food Survey as “foods worth traveling the world to gorge on”.

Among the showcase stalls at the jamboree are Meyers Kokken by Claus Meyer (co-owner of NOMA, Denmark) and Lion City from Vietnam. Visitors can expect roasted Pork Sandwich and Seafood Teppanyaki (Singapore style).

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Tags: 1 Republic Boulevard, Anthony Bourdain, Assam Laksa, Banh Da Tom Hai Phong, Banh Khot, Bao Luo Fen, Bondan Winarno, Bourd, Brett Burmeister, Bryant Ng, Cheng Tng, China Tv, Chuoi Nuong, Ck Lam, Claus Meyer, CNNGo International Food Survey, Culinary Expert, Delicious Hand, F1 Pit Building and Paddock, Fish Base, Food Awards, Food Carts, Food Consultants, Food Feast, Food Magazine, Food Survey, Glutinous Rice, Hai Phong, Hoy Tord, Ian Kittichai, International Celebrity, Iwantjandra, Jalansutra, James Oseland, K F Seetoh, Kerak Telor, KF Seetoh, Kittichai, Kue Pancong, Lion City, Litti Chokha, Makansutra, Mee Siam, Meyers Kokken, Nasi Kapau, Oseland, Penang Assam Laksa, Penang Food Blogger C K Lam, Pisang Roa, Porchetta Burger, Pork Sandwich, Shrimps and Grits, Singapore Style, Singapore Tourism Board, Soto Tangkar, Sour Fish, Spice Market, Street Food, Tacos, Tjandra, Vo Quoh, What2seeonline.Com, William Wongso, World Street Food Awards, World Street Food Dialogue, World Street Food Jamboree, Wsfc

BY CK Lam

‘Bordeaux Rendezvous’ 2013  is a wine dinner organized by French wine merchants Barriere Freres in conjunction with their local importer The Wine Shop. Held at E&O Hotel’s brand new Victory Annex, the event attended by wine connoisseurs, hospitality professionals and media started with the Master Class of 2010 vintages, followed by a Wine Dinner.

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Tags: Bordeaux Rendez Vous 2013, Bordeaux Rendezvous, Bordeaux Wine, Buffet Style, Château Haut Bailly-Pessac-Léognan, Château Lagrange, ChâTeau Lascombes, Château Lascombes-Margaux, Chateau Leoville, Chateau Leoville Poyferre, Ck Lam, Conti Neri, Conti Neri-Prosecco, EASTERN & ORIENTAL HOTEL PENANG, Eastern And Oriental, Executive Chef Petr Feher, French Wine, French Wines, Hospitality Professionals, Lables, Master Class of 2010 Vintages, New Victory, Oriental Hotel Penang, Pessac LéOgnan, Prestigious Labels, Red Wines, The Wine Shop, Victory Annex, Vintages, What2seeonline.Com, White Wine, Wine Connoisseurs, Wine Dinner, Wine Merchants, Wine Producers, Wine Shop, Wine With Food, Yum Seng

BY CK Lam

Named after its global positioning satellite coordinates location (GPS) in the dockside lifestyle hub of Straits Quay in Penang, Five27 Bistro Lounge Dining has been charming diners with cool tastes of modern Nordic inspired specialties.

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Tags: Accompaniments, Achmad, Baked Bread, Busta Rhymes, Bœuf Bourguignon, Caramelized Onions, Ck Lam, Delicate Tones, E&O Marina, Five27, Five27 Bistro Lounge Dining, Flavors, French Fries, French Influences, Fresh Quality, Global Positioning Satellite, Green Chili Sauce, Hearty Bowl, Illy Coffee, Lightly Salt Cured Salmon, LMFAO, Ludacris, Mushroom Soup, Mustard Sauce, Nordic Cuisine, Oxtail Soup, Pickled Cucumber, Potato Soup, Raspberry Panacota, Salmon Dish, Seared Salmon, Shitake Lasagna, Straits Quay, Swedish Meatballs, What2seeonline.Com

BY CK Lam

May is the month to savor Italian cuisine at Swez Brasserie, located at Eastin Hotel Penang. Delectable spread of Italian cuisine from the Land of Michelangelo is available during lunch, hi-tea and dinner throughout the month.

Cheese lovers will enjoy the panzanella salad. Made with fresh tomatoes, Mozarella cheese, crusty bread and crisp greens, the salad comes with condiment of olive oil and vinaigrette. Another appetizer is the bruschetta. The version is covered with toppings of chopped mushroom, chicken and seafood.

The cream of tomato soup has a remarkably pure tomato flavor, with the right tomato’s acidity, basil oil and cream. There is a rotation of soup, with choices of minestrone soup and seafood cream soup.

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Tags: Basil Oil, Beef Meat, Beef Meatball, Braised Osso Bucco, Cheese Lovers, Cheesy Goodness, Chicken Milanese, Chopped Spinach, Ck Lam, Cream Of Tomato Soup, Crisp Greens, Eastin Hotel, EASTIN HOTEL PENANG, Hi Tea, Hotel Penang, Italian Buffet, Italian Cuisine, Italian Minestrone, Lagsagna, Land of Michelangelo, Lasagne Noodles, Meat Balls, Panzanella Salad, Parsley Butter, Purple Cabbage, Spinach Pesto Sauce, Swez Brasserie, Tomato Flavor, Tomato Rice, Tomato Sauce, What2seeonline.Com

BY CK Lam

Bagels are a popular bread product in western countries. Shaped by hand into the form of a ring, the bagel is first boiled and then baked. Sesame seeds and poppy seeds are the most common toppings.

Many enjoy this “O” shaped bread fresh or toasted with a spread of butter or cream cheese and fillings of seafood, meat or egg.

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Tags: Bacon And Egg, Bacon and Egg Bagel, Bagel, Black Coffee, Bread Product, Budget Hotel, Chulia Street Penang, Ck Lam, Corned Beef, Corned Beef and Rocket Bagel, Cranberry Sauce, Cream Cheese, Cream Cheese and Smoked Salmon Bagel, Creamy Yogurt, Croissants, Crunchy Walnuts, Google, Google Map, Heritage Shop, Open Kitchen, Penang Cafe, Poppy Seeds, Rainforest Bakery, Seafood Lovers, Sesame Seeds, Soft Drinks, Tea Coffee, The Mugshot Cafe, Turkey Ham Cranberry Sauce Bagel, What2seeonline.Com, Wood Fired Oven, Yogurts

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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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

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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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

Penang’s latest eatery serving giant river prawn is House of Udang Galah (HUG). Located on Hutton Lane, the restaurant housed in two renovated heritage shop houses offers fresh udang galah (giant river prawn) cooked in many different ways. Italian, Western, Malay, Indian and Chinese method of cooking is offered. The prawns are cut into halves and cooked with the head and shell intact.

One of HUG specialties is the Udang Galah in Chef Specialty Lime Sauce. The prawns steamed with garlic, chilli and ginger, made up a perky and appetising dish. Garnished with Chinese parsley, the dish costs a little fortune at RM109 (730g at RM15/100g).

Udang Galah in Chef Specialty Lime Sauce

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Tags: Bean Curd, Black Fungus, Chilli Powder, Chinese Parsley, Ck Lam, Drunken Style, Drunken Style Udang Galah, Giant River, Green Vegetables, Heritage Shop, House of Udang Galah, HUG, Hutton Lane, Lime Sauce, Little Fortune, Makansutra, Many Different Ways, Oyster Sauce, Peking Duck, Powder Mixture, River Prawn, Shop Houses, Soft Shell Crabs, Spring Onions, Udang Galah, Udang Galah in Chef Specialty Lime Sauce, Udang Galah Rice Soup in Casserole

BY CK Lam

Mimi Nyonya Laksa is a popular little eatery in Penang for many office workers lunching around the area. The eatery, located on the ground floor of Wisma Central, was named after the owner.

Many are obviously drawn to their Nyonya delights. The daily specials are available on a rotating basis. The nasi ulam cooked with generous sprinkling of fresh herbs, garnished with daun pudina (mint leaves) and red chillies, is a firm favourite among the customers. The combination of carrots, onions, daun limau purut (chopped lime leaves), serai (lemon grass), daun kaduk (wild pepper leaves), daun kesum (laksa leaves), daun cekur (sand ginger leaves) and grated coconut layers the complex flavours of this rice dish.

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Tags: 10400 Penang, Asam Pedas, Asam Pedas Fish, Assam Laksa, Bean Sprouts, Chinese Black Mushroom, Ck Lam, Coffee House, Crunchy Texture, Daun Kesum, Fish Dish, Fish Flakes, Fresh Herbs, Generous Sprinkling, Grated Coconut, Jalan Macalister, Lemon Grass, Limau, Makansutra, Mimi Nyonya Laksa, Nasi Ulam, Nyonya Delights, Nyonya Food, Oyster Mushroom, Oyster Porridge, Plenty Of Fish, Raw Ingredients, Rice Dish, SL Coffee House, Spicy Taste, Torch Ginger, Wisma Central