I first came across this new-to-me Penang Hokkien Prawn Mee stall from Lionel’s instagram feed. By the look of the picture as well as the trust I have Lionel as someone who knows his food as well as the link he provides (article on The Malay Mail written by Khang Yi of masak-masak), I knew then I had to visit this place the very next day, which I did.
Penang prawn mee Red Leaf restaurant, Jalan Loke Yew
Restaurant Red Leaf is located at Restoran Red Leaf (also known as Restoran Shoong City?) at the intersection of Jalan Loke Yew and Lorong Loke Yew. While being by the main road, it also manage to stay somewhat hidden from view, so do not miss your turning.
The Hokkien Prawn mee stall is manned by the owner who’s been operating at the same spot for some 30 years and originally hailed from Penang. An easy test is to order a bowl in Penang Hokkien, which I almost always do when ordering Penang hawker food in Klang Valley.
prawn mee with extra prawns
The usual small bowl goes for RM 6, but you can also have it with extra prawns for RM 9 each. Naturally that was what I went for.
The prawn mee came with the usual ingredients of sea-caught prawns, kangkung, bean sprouts, pork slices, fried shallots, and your choice of yellow noodle, meehun, or both.
The broth carries a strong prawn note with a sweet seafood taste to it, with every ingredient jelled quite nicely to make a bowl of proper prawn mee that is my current favorite among the hawker offerings in Klang Valley.
I was certainly a happy customer
Will certainly make this one of my regular pre-work breakfast stops.
Addresss: Restoran Red Leaf No 61 & 63, Ground Floor Jalan Loke Yew, 55200 KL GPS: 3.129614, 101.711412 Hours: 7am – 12pm
Koay Chap is one of the lesser known Penang hakwer food, and I would guess that the reason is probably due to the amount of work needed in preparing the dish. The ingredient of koay chap includes duck meat, duck innards, duck egg, coagulated blood, some of which aren’t as easily available as others.
There are only a handful of koay chap stalls in Penang, and perhaps the most popular among them is the one by Kimberly Street in Georgetown that operates in the evenings till late (just by the chicken feet stall). You can’t miss this place, it is almost always packed with tourists and locals alike, with huge amount of ingredients proudly displayed out in the open. Makes one think how many bowls are moved each night.
wholesome koay chap, if you love duck meat you’d love this
While back for Horng & Yuki’s wedding, David and I took a short walk from Komtar to this stall just as the sun was starting to set and got us each a bowl of this good stuff as a pre-dinner tummy liner, and it was absolutely satisfying.
David approved this meal
You can have the koay chap with traditional thick flat noodle (quite close to mee hun kuih), or with rice. Can’t go wrong either way.
Address: Koay Chap Stall Lebuh Kimberley 10100, Penang GPS: 5.416537, 100.332473 Hours: 5:30 pm till late
This is one of those write-ups that was somehow kept in the draft mode for way too long, but never late than never, and this is especially true when it comes to awesome food that can be enjoyed by everyone – so today, let’s talk about Ikan Bakar Adnan bin Hassan in Penang island.
selection & price list plastered on the wall
To start with, you have to appreciate the location where Ikan Bakar Adnan bin Hassan is located. At the tail end of the island, you’ll have to travel for probably close to 45 mins to 1 hour from the heart of the island to reach this place, depending if you actually get lost or not.
The restaurant itself is of a medan selara sort of set up, and Adnan bin Hassan is the corner shop offering the most selection of any stalls there.
Ikan Bakar Adnan bin Hassan, Kampung Teluk Tempoyak
There are usually quite a few selection of seafood to be chosen from, ranging from siakap, kerapu, bawal, ikan merah, janahak, udang, and ketam. Price list is clearly stated on the wall as well, which is always helpful. The fishes are supposedly supplied by local fishermen.
better get your share before your friends finish them all
I liked the way they fish is grilled here, split down the middle with ample sweet and positively hot sambal plastered within the center, and more spicy & sour sambal served on the side just in case you can and want to handle more hotness. The seafood was plenty fresh when we were there as well.
Squid from the neighboring stall wasn’t nearly as satisfying though, so choose your poison carefully.
For those of you who complained that there isn’t any halal food entry for Penang, here’s one yah! Happy dining!
We’re also traveling to London on the 9/10/15 to 12/10/15 for a short 3 day 3 night trip, flying with Malaysian Airline, I will be meeting up a local foodie, Karen fromlavenderandlovage.com, it’ll be exciting!
Address: Ikan Bakar Adnan bin Hassan Jalan Teluk Tempoyak Kampung Teluk Tempoyak 11900 Penang GPS: 5.277497, 100.288262 Tel: 019-413 2572 Hours: 6:30 pm to midnight (Closed on Mondays)
As someone from Penang staying in Klang Valley, we always look out for a good bowl of curry mee. Unlike char kuih teow which is now pretty popular pretty much everywhere, curry mee is a bit of a different case.
See, the problem is, there’s already a version of curry mee (often called curry laksa) in KL that are quite similar yet different from the Penang version in terms of ingredients and sometimes, the soup base itself.
Update 5/5/2015: unfortunately this stall has ceased operation
Mayiang Jaya cafe at Taman Mayang, behind Lincoln College (old Lim KoK Wing)
While both versions usually have santan (coconut milk) as the base of the curry mee soup, the Klang Valley version is usually closer to curry chicken in taste, while the Penang version is more bare, relying only on santan and the usually more superior and fragrant chilly paste. As for ingredients, KL version usually has curry chicken, while the Northern counterpart completes the bowl with seafood.
this bowl of Penang white Curry Mee is legit
So far I’ve only had less than a handful of good Penang curry mee in KL, so I was more than happy to discover a relatively new stall at Mayiang Jaya cafe here at Taman Mayang in PJ claiming to offer Penang “White” curry mee.
The curry mee turned out to be legit. It came with coagulated pork blood (my favorite!), cuttle fish, cockles, long bean, tofupok, mint leaves, bean sprout, and pretty decent fragrant chilli paste as well. You can choose between mee hun, mee, or a mixture of both as your choice of carbo.
yeap, there’s cuttle fish, and even coagulated pork blood
For RM 5.50, this was a pretty decent bowl of Penang curry mee, even though one crucial ingredient, prawns, is lacking. I would not hesitate to have this curry mee again.
Hours are from breakfast to lunch, so this is definitely the place to go if you can’t wake up early enough for the SS2 Restaurant Okay’s version (which is slightly superior). If you’re a fan of Penang curry mee, this version at PJ is definitely worth checking out.
Address: 28, Jalan SS26/4,
Taman Mayang Jaya,
Petaling Jaya 47301 Selangor GPS: 3.116374, 101.604224 Hours: breakfast and lunch
Kuih Teow Soup is one of my favorite hawker dishes whenever I’m in Penang.
That clear soup with home-made fish ball and duck meat is something that you can hardly find in Klang Valley (outside of Penang One), a land where pork noodle rules instead of kuih teow soup, or kuih teow th’ng as we liked to call it in Penang.
the fish balls were very good, and pork skin, yums!
This is one of those old school stalls that fortunately, still has the pricing structure of yesteryear. A bowl of kuih teow soup starts from RM 3, and comes with the essential home made fish ball, duck meat, and most importantly, duck skin as well.
The soup is subtle but carry the unmistakeable aroma from boiling duck carcass, the fish ball had a perfect texture and taste, the kuih teow soft but does not break apart, it was an exercise of balance with everything complementing each other.
By the way, you can ask for extra ingredients too. In this case, my choice was some sinful pork skin, oh I miss it.