BY CK Lam
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.
Steamed chicken with Chinese wine
Tags: Appetites, Bamboo Shoots, Belacan, Burma Road, Chinese Chives, Chinese Mushrooms, Chinese Recreation Club Restaurant, Chinese Restaurant, Chinese Wine, Ck Lam, Company Functions, Essence Of Chicken, Fried Crullers, Hei Yeong Seng Chinese Restaurant, Home Recipe, Meat Dishes, Mini Stage, New Lease, New Straits Times (Life & Times), Noble Season Chinese Restaurant, Penang Plaza, Recreation Club, Roast Pork, Sambal, Spicy Sauce, Spring Onions, Table Cloths, White Rice