Penang Culture

‘…this is a luxe update with mashed salted egg, prawns, crab meat, cockles…’

‘The light soya sauce gave it the flavour it needed and a good dose of wok hei added to the appeal…’ (Penang Fried Kway Teow) ‘The broth transported me straight to the Malaysian state with its spicy and prawny kick. The sambal belacan dip was done right too.’ (Penang Hokkien Prawn Noodles)

'Starting with the soup based mains which my mom likes; penang hokkien mee and assam laksa! Former had a flavourful broth while the latter had an addictive sourness that's super shiok!'

'Taste-wise, the char kway teow was a combination of saltiness, spiciness, and slight sweetness. The prawns, bean sprouts, and fish cakes were also well-cooked to maintain their chewy and crunchy textures that complemented the noodles. A plus point was definitely the way the noodles remained chewy and springy without being overly greasy.'

'The Penang Hokkien Prawn Noodles soup was thick and dense, with a more prominent prawn taste. Assam Laksa was a milder than expected, but aromatic. There’s also Nasi Lemak served with an assortment of dishes include vegetables, curry chicken, beef rendang, stingray etc. I can’t decide if I like the sambal or belachan more.'

'Premium Crab Meat & Salted Egg Fried Kway Teow. This dish ($15.95) is inspired by the Penang Fried Kway Teow, with flat rice noodles wok-fried with garlic, taugeh (beansprouts), and homemade sambal chilli paste before mashed salted egg is incorporated to coat every strand. There are also other ingredients of prawns, squid, fish cake and cockles. The crucial touch is the toppings of meaty mud crab meat and salted egg crumbs.'

'Tender flat rice noodles are wok-fried with garlic, beansprouts, and homemade sambal (chilli paste) before mashed salted egg is tossed in. Even though no duck egg was used, the salted egg was a good substitute for its unmistakably rich aroma in the smoky plate of noodles. Generous helpings of prawns, squid, fish cake and cockles are then added. The final, and crucial touch, is a lavish topping of meaty mud crab meat and salted egg crumbs before the dish is presented to the customer. The dish also had enough wok hei, the right amount of char and the spice level was perfect.'

'Wow I forgot how much I love the Seafood Tom Yum Noodle here. The soup is thick, potent and a perfect balance of spicy and sour. The noodle is springy and comforting, better than those from a packet of Maggi Mee. There's two large prawns, fish, squid and mushroom. I've never had any issues with the freshness of seafood here. I'm so glad I discovered this by accident (who would actually order tom yum at a Penang food restaurant?) So shiok I need this again!'