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If you’ve been reading this blog for a while, you know that I’m a fan of street foods, and it is not confined to any particular category of street food either. Chinese, Malay, Mamak, I love all of them.

In recent time we have a bit of a food truck movement, but while those are cute and neat, we actually already have food trucks since yonks. The only difference being that food truck 2.0 operates inside the truck, while the original food truck has the operators standing on the road side, eye-to-eye level to diners. I feel that the experience is always a bit more intimate.

Kelana Jaya laksa and ikan bakar stalls

Anyway, here’s a couple old school food trucks opposite the small Giant hypermarket at Kelana Jaya we discovered a short while ago. I first came to this place back in 2007 with my Malay friend Naida (who has since moved to the States) for nasi lemak kukus. Time flies huh?

love the ikan bakar with sauce plastered all over the stingray

The first stall is Ikan Bakar Fend, offering a variety of ikan bakar, including pari, talapia, kembong, cincaru, keli, as well as chicken and cockles.

I went with the default choice of ikan pari (stingray) with rice (RM 10) and was delighted by the portion as well as the quality of the dish. The fish was split into halves with the spicy and slightly sweetish sambal plastered all over, it was delicious and went very well with steamed rice. In fact, the accompanying sauces weren’t even really needed. I really want to try their ayam bakar next time.

Laksa de Kelana, Haze approved of the taste

Another stall worth trying is Laksa de Kelana that offers laksa, and apparently also Malay char kuih teow basah. Haze tried the laksa and was happy with it. The bowl of laksa and two coconut drinks (in cups) cost us RM 6 and was definitely more than worth it.

Maybe next time I’ll try the kuih teow basah.

Address:
Laksa de Kelana & Ikan Bakar Fend
Jalan SS 6/3,
Petaling Jaya, Selangor
GPS: 3.105838, 101.600329
Tel: 012-917 6965

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Another demonstration on how Transitions® Signature lens is useful in day-to-day life. Going from brimming bright outdoor where the lens is tinted to under the roof at one of my favorite breakfast places at Ah Weng Koh, and the lens goes completely transparent in an instant. It’s the sort of convenience you don’t realize until you have it.

It’s pretty much a truce that Penang offers one of the best hawker foods anywhere, you almost plan up a whole weeks’ itinerary filled with different hawker foods and never have to visit the same place twice. The problem is, what if you only have a day?

Well, to make your life simpler, here’s 5 different places you could visit in a single day to sample some of the best from Penang. Food portions on the island is usually not too big, so 5 meals a day is just about right for anyone with a normal appetite. For extra credit, you can always fit in another couple meals in between.

Ah Hai kuih teow soup at Kim Lee kopitiam

Breakfast starts at Kim Lee kopitiam. Ah Hai’s kuih teow soup starts at around 7:30 am and would operate around 3pm. The kuih teow soup here offers bouncy home made fish ball, delicious fish cake, slices of duck meat, and most importantly, coagulated duck blood, as the original recipe calls for.

This place has been in existence for some 60 years, and still offers one of the best kuih teow th’ng there is on the island.

Ah Hai kuih teow soup | Kedai Makanan Kim Lee, Lorong Macalister, Penang | 7:30 am to 3 pm

char kuih teow at Dato’ Keramat – Ah Leng’s

For lunch, we continue keep our focus on kuih teow, but this time the fried version – the all important Penang char kuih teow.

While the two stalls at Lorong Selamat gets all the glitz and glamour, I find Ah Leng char kuih teow at Dato’ Keramat a more than worthy alternative. The fried kuih teow here has the customary huge prawns, lard, chives, duck egg, and for extras – mantis prawns (for RM 11 per plate). Pure ecstasy for those who loves this signature Penang dish.

Ah Leng char kuih teow | Kafe Khoon Hiang, 358 Jalan Dato Keramat, 10150 Penang | 8:30 am to 2:30 pm, closed on Thursdays

famous Balik Pulau laksa near the market

From Dato’ Keramat, drive up to Ayer Itam and through Payer Terubong to where the best laksa is found at Nang Guang kopitiam, Balik Pulau.

The asam laksa here comes in two different varieties, the usual asam style, and the richer lemak style, which is closer to the traditional Nyonya recipe. Neither would disappoint even the harshest laksa critics. The soup is flavorful and packed with fish meat, even the prawn paste has an extra kick to it.

If you’re to pack some for the journey back to Klang Valley (or anywhere else), they do it rather professionally with soup, prawn paste, and main ingredients all packed separately.

Balik Pulau Laksa | Nan Guang kopitiam, 67, Jalan Balik Pulau, 11000, Balik Pulau, Penang | Hours: morning to late lunch

mixed pork porridge at New Lane

In the evening, make your way back from Balik Pulau to the city center and stop by New Lane for something that isn’t readily associated with Penang – mixed pork porridge.

This is another stall that has been in business for decades and is still going strong as ever. A bowl of mixed pork porridge comes with delicious crispy intestine, pork tongue, slices of char siu, some spring onion, and pepper. Pretty simple list of ingredients, but one that tickles just the right spots on the tongue.

Pork Intestine Porridge (Chee Cheong Chock) | New Lane, Georgetown, Penang | Hours: from 6 pm till midnight

Green House hokkien mee and loh mee at Jalan Burma

For supper, head up just a few hundred meters to the East of New Lane  to find the original Green House prawn mee stall at Jalan Burma.

This prawn mee and loh mee stall offers many ingredients you don’t typically find – home made fish ball, meat ball, sausage, pork skin, chicken feet, instine, and more can be added as extras to the prawn mee/loh mee for extra kicks. By default, they come with pork slices, prawns, hard boiled egg, fried shallots, and chili paste.

Green House hokkien mee | Jalan Burma, Georgetown, Penang (Opposite Chew Thean Yeang Aquarium) | Hours: dinner till late

Of course, I’ve missed out many other hawker stalls that are “must tries”, but if you have only 24 hours to go, this list should not disappoint. Happy eating!

Arguably one of the biggest names in the food industry, Gordon Ramsay was in Singapore for SingTel’s HAWKER HEROES, and thanks to HungryGoWhere Malaysia (coming very soon, and I’m one of the contributors), Chris, WeiZhi, and I were fortunate enough to be invited to the event in Singapore.

Yes, we got to see Gordon Ramsay up close, and got a taste of his foods too.

crazy crowds at SingTel’s HAWKER HEROES

The challenge started with 10 short listed hawkers, and after public voting, three finalists were chosen to represent Singapore hawker foods and goes up against Ramsay. The poll gathered some 2.5 million votes online, so yah, it was a big deal.

The voted representatives were

• Ryan Koh of 328 Katong Laksa (316,611 votes)
  
• Ang Kiam Meng from Jumbo Seafood Restaurant (319,922 votes)
• Foo Kui Lian from Tian Tian Hainanese Chicken Rice (318,151 votes)

So it was laksa, Singapore chili crab, and chicken rice. Ramsay then visited the hawkers and spent 3 days learning how to cook these dishes before the challenge on Sunday night, 7/7/2013.

Gordon Ramsay and the hawkers from 328 Katong laksa,
Jumbo Seafood, and Tian Tian chicken rice

The crowd was huge at Newton Food Court, we heard that there were some people who lined up for a food ticket (limited to 1000 servings) a day prior. Thank goodness for people from SingTel we got media passes.

The scene was pretty intense, loads and loads of people at the smallish venue. Chef Ramsay somehow managed to spent a few minutes meeting the people in the media area, but each time was perhaps a few minutes only. No such chance as taking a photo with, but we were super lucky and got something (more of that later)

the dishes, both from Ramsay (top) and the hawkers (bottom)

The dishes were served in 6 plastic containers, understandable since they had to prepare 1000 portions. One side were the chili crab, laksa, and chicken rice from the hawkers, the other side were from Ramsay and his team after 3 days’ intense learning session.

I was pretty excited getting to taste something from him and see how it stack up against the best from Singapore.

Chris from PureGlutton, Wei Zhi of kampungboycitygal, and yours truly

My thought before the tasting was that the one ingredient that is most familiar for Gordon Ramsay is probably crabs, and hence Singapore Chili Crab would be his best bet, and in either case, the competition won’t end up in a clean sweep either way.

Here are my verdicts on the dishes after tasting them:

• Chicken Rice – I really like how smooth Ramsay managed to make the chicken breast tastes, but the rice from Tian Tian was more moist and nicer, and as for chili sauce, Tian Tian’s version was clearly superior, Ramsay’s version tasted like it had too much vinegar. I chose Tian Tian over Ramsay but it was close.
• Laksa – I tried Ramsay’s laksa and thought it was pretty good, and then I had a taste of 328 Katong’s and it turned out even better! Though both dishes had similarly well executed ingredients (prawns, fish paste etc), the soup from 328 was that much better. More sour and had a better kick than the more lemak version from Ramsay’s camp.
• Chili Crab – Again, the crab itself were both excellent. As for the sauce, Jumbo’s version was very familiar – sweet & slightly spicy, and chunky with eggs. Ramsay’s version was a lot more spicy and had a more curry kinda taste to it, I actually liked it, but thought this could go either way.

these aren’t the real chefs I think, with Hanis & Shing from HungryGoWhere Malaysia

After tasting, we spent the next hour hanging out at the nearby community centre while waiting for the result. It does take quite a bit of time to feed 1000 people.

Then the results came in.

It was 2-1, Tian Tian & 328 Katong Laksa can now claim that they are better than Gordon Ramsay, while the chef managed to edge out Jumbo Seafood’s chili crab. I really can’t argue with the result and thought it was rather fair (from more than 5,000 votes).

Perhaps surprising to some, but Gordon Ramsay took it very well and applaud the food scene from the area. He also talked about how tough it was to learn the tricks of the trade in such a short time. Check out the shaky video I managed to take above.

I thought it was a pretty impressive feat.

Florence, Sally, Chris, WeiZhi, KY, Linda & kids

Oh, by the way, though I didn’t have a photo with Gordon Ramsay, Chris, Wei Zhi, and I did manage to get an autograph from Gordon Ramsay, and it’s on my KYspeaks name card too! During the time he came over to the tent I think only four people managed to get his autograph, so we were extremely lucky.

my name card, signed by Gordon Ramsay!

Most awesome trip indeed, and stay tuned to Hungry Go Where Malaysia version!

Last week we found ourselves at Cheras looking for a place to fill the stomach in the morning. Searched the web a bit and decided to head to Taman Midah for something which I can’t even remember. Didn’t manage to find the place, and ended up at this road side shack by the name of 陈记缅档 (Chan Kei Noodle Stall).

Chan Kei noodle stall at Taman Midah

I basically followed the conventional wisdom that if a place is packed, it can’t be bad. So we parked the bike and waited for a minute to get a vacant table.

Business at this noodle stall was brisk, and they seemed to offer quite a variety of noodle dishes. Haze ordered asam laksa (only available on Sundays), and I asked for a bowl of curry mee.

asam laksa and KL style curry mee

The KL style curry mee came with plenty of fat, juicy cockles, slabs of fried pork skin, tofu, bean sprouts, and rather fragrant sambal. While I still prefer Penang style curry mee, this one did not disappoint. It was as good as any central style curry mee I tried.

Asam laksa from here got the seal of approval from Haze as well, having all the necessary ingredients working well together.

This place is another old school stalls that kept dishing out good food over the years, I think we gotta go back there to try other dishes next time.

Address:
陈记缅档
Jalan Midah Besar,
Taman Midah, Cheras,
Kuala Lumpur
GPS: 3.10188, 101.732857

When it comes to Penang food, laksa is always one of the first dishes to be mentioned (especially by girls, I don’t know why), and when it comes to laksa for many Penangites, the best laksa on the island is this little stall located all the way at the other side of the island at Balik Pulau’s Nan Guang kopitiam.

some say this is the holy grail of all asam laksa

This place too has been around for a while, my first visit there was when I was a little boy probably close to 25-30 years ago. Going to Balik Pulau from my grandma’s place at weld quay was a pretty long journey then, before the relatively recent improved road system, but it did not deter my aunts & grandma then.

When you want your laksa, you find a way.

two “normal” asam laksa, and one “lemak” version

On our last visit back to Penang for Tim & Audrey’s wedding, we took the opportunity to take an hour’s drive (traffic…) to Balik Pulau for some laksa goodness.

While it wasn’t RM 0.80 a bowl anymore (they are RM 3.00 per bowl now), the laksa still tasted as good as it was. Other than the “standard” asam laksa with plenty of vegetable, cucumber, mint, and fish meat laden asam soup, they also serve a different variant – the “lemak” laksa.

The laksa lemak tastes closer to Nyonya laksa, with added santan (coconut milk) in the fish-based gravy to give it a richer taste that is slightly less sourish than asam version. It was a little different, and I really liked it.

Cheesie, Haze, Li Ling, Michael, and I, we drove almost an hour for this

When you go to Penang, always try to make sure laksa is your last meal, and bring a cooler too. That way you can buy some to go for later consumption in KL (or wherever you’re from), and they make excellent gifts too (my braces dentist was overjoyed). Soup, vege+noodle, and the prawn paste is always separated for tapao too, very convenient.