Tag / penang-food
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.
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.
old school kuih teow soup, starts at only RM 3
In the morning, there’s Ah Hai at Kim Lee kopitiam or Restaurant 113; for afternoon, try Pitt Street kuih teow soup at Lebuh Carnavon, but if you’re looking for a good bowl of kuih teow soup at night, Chulia Street is one of the places to check out.
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.
Kuih Teow Soup
(outside Kedai Ubat Yoong Chee Tong)
Chulia Street, 10200 Penang
GPS: 5.416295, 100.338670
Hours: dinner and supper
While back in Penang for cheng beng last weekend, I also decided to try a char kuih teow place which I haven’t been before. After all, after having not lived in Penang for the past 18 years or so, there are many places that aren’t exactly new, but they are new to me.
A bit of Google-Fu and I ended up at Ah Leng char kuih teow at Kafe Khoon Hiang, located on Jalan Dato Keramat, between Penang Times Square and the old Stadium Bandaraya Pulau Pinang.
Ah Leng char kuih teow at Kafe Khoon Hiang
The kopitiam is just like any other in Penang, with an assortment of hawker stalls offering many local dishes. Situated right at the front of the shop, Ah Leng char kuih teow is their most prominent stall (by the way, Leng means “Dragon” in Hokkien)
A plate of “normal” char kuih teow is priced at RM 6, and RM 10.50 gets you one with “extras”. If you prefer duck egg instead of the usual chicken egg, chip in another RM 0.50.
glorious char kuih teow with extra ingredients – big prawns, mantis prawns, duck egg
Being a person who’s slightly weak when it comes to resisting temptations, I naturally went for broke and ordered a plate with duck egg and everything in it.
The result was RM 11.00 lighter on my wallet, but in return I had a plate of absolutely gorgeous char kuih teow that has four really huge prawns, duck egg, bean sprouts, chives, kuih teow, and another ingredient that’s pretty unique to Ah Leng – mantis prawns.
yep, these prawns are massive!
While this costs a bit more than your usual hawker dishes, the prawns were super juicy and fresh, and the kuih teow too had just enough wok-hei for my liking. If you discount all the ingredients, it’s still an above average plate of kuih teow, but with all these extras, man, I can have it pretty frequent!
If you’re in Penang looking for a plate of memorable char kuih teow to have but don’t want to go to Lorong Selamat, this is definitely a more than worthy alternative.
Ah Leng Char Kuih Teow
Kafe Khoon Hiang
358 Jalan Dato Keramat,
GPS: 5.412985, 100.319595
Tel: 012-498 3962
Hours: 8:30 am to 2:30 pm (closed on Thursdays)
While many Penang hawker dishes such as char kuih teow, hokkien mee, and laksa are famous all over Malaysia, wantan mee is always a bit of an odd ball. Being a traditional Cantonese dish in a predominately Hokkien area, wantan mee was sort of adopted by the islanders.
the wantan mee stall at kedai kopi seng thor
Like languages and culture, food that is separated geographically from its place of origin usually evolve and adapt to the local taste. This is evident in the case of wantan mee in Penang as well.
sambal goes very well with wantan mee
A prime example is the wantan mee at Seng Thor kopitiam at Carnarvon street. The dry version comes with both deep fried and boiled wantan, vegetable, charsiu (bbq pork), and the all important Penang style sambal belacan.
While the chasiu isn’t nearly as good as those you usually find in Klang Valley (for some reasons charsiu in Penang is usually dyed and not nearly as flavorful), I like the extra dimensions offered by deep fried wantan, and of course, the sambal belacan makes a huge difference, pretty much transformed the entire dish like how chili pan mee is different from normal pan mee.
If you love sambal and food in general, you should try wantan mee here (and many other stalls in Penang).
of course, you shouldn’t miss the best ochien in town
Of course, if you are already in this kopitiam, don’t forget to order the fried oyster omelet here. One of the bests ever.
Kedai Kopi Seng Thor
160, Lebuh Carnarvon,
10100 Georgetown, Penang
GPS: 5.415495, 100.33468
One of my favorite comfort hawker dishes in Penang is the kuih teow th’ng, or kuih teow soup. This simple dish is prevalent on the island, but isn’t exactly popular at all in Klang Valley, most likely due to its similarity with pork noodle and fish ball/ fish meat noodle places.
So whenever I’m back in Penang, I usually try to sneak in a couple bowls of yummy kuih teow soup.
the kuih teow soup that used to be at Pitt Street, now at Lebuh Carnarvon
One of my favorite places that offers a good bowl of kuih teow soup was the stall at by Armenian and Pitt Street, and in fact I’ve written about the place more than 6 years ago in this entry, which is due for an update anyway.
The same stall has since moved to Lebuh Carnarvon, a stone’s throw away in the opposite direction of the famous (and probably the best) fried oyster omelete at Seng Thor kopitiam on the same road.
simple, light, and delicious kuih teow soup
Over the Chinese New Year break, we stopped by there for a light lunch. For the four of us, we ordered kuih teow soup with extra “meat sheet” for everyone, and an extra bowl of fish ball soup to share. I’d have added intestines and other innards but unfortunately they’d ran out of those goodies by the time we were there.
The fish ball here is home made with eel (鳗鱼) as the major ingredient, which results in a unique softer texture and exquisite taste that is quite different from your run off the mill smooth wolf herring fish ball (西刀鱼)
we ordered extra fish balls and absolutely finished everything
We really enjoyed the extra “meat sheet” as well. It’s made of pork and carries a slightly salty but savory taste to it, a bit like a flattened smooth meat ball for the lack of a better description. The kuih teow soup also comes with fried garlic oil, lard, and duck meat. For only a few ringgit per pax including drinks, we were well satisfied with lunch.
Parking can be a bit of a hassle when you dine here, but nothing a bit of patience won’t resolve.
Pitt Street Kuih Teow Soup
183, Carnarvon Street,
GPS: 5.414863, 100.334439
Tel: 017-479 3208