Penang Eats

December 30, 2018 § Leave a comment

My last post for the year has to be the wonderful eating escapade we had in Penang, a food paradise mainly due to its diversity in ethnicity, culture, and religion. Its multi-ethnicity brings variety in Penang’s street and hawker food. The Thrillist named the food capital of Malaysia as one of the best food city in the world. And the food should be one of the main reasons to visit Penang.

street-food

The most highly celebrated Malaysian Food is the street or hawker fare.

roadside

Expect to sit on colorful plastic tables and chairs on the roadside or in open air complex housing many food stalls.

hawker-center

Some of our favorites:

Char Kway Teow

char-koay-teow

A famous dish and a national love, it’s a plate of flat rice noodles, stir-fried in a charcoal fried wok with prawns, cockles, scrambles eggs, crunchy bean sprouts, strips of fish cake and chili paste. The more famous versions will include pork lards and even sweet barbecued pork slices and use duck eggs, which results in a combination of flavors that are pretty unique. The Penang style Char Kway Teow is made special by the flavor of the “wok,” and the freshness of the ingredients.

Oyster Omelette or Oh Chien

oh-chien

Popular in many countries, it’s basically a fried oyster-filled omelet. The use of rice flour in the Penang version, as opposed to potato starch in others gave it a lighter, crispier texture.

Popiah

popiah

This sweet and soft creation is filled with soybean curd, grated turnips, french beans, fried tofu, chopped peanuts, shredded egg, Chinese lettuce and shrimps wrapped in a very thin crepe and served fresh.

Wantan Mee

wantan-mee

It is a delicious serving of noodles in either dry or soup form. As the name suggests, the dish is served with wanton (meat or shrimp dumplings) and char siew (barbecued pork slices). The dry version, my choice, uses dark soy sauce and perhaps oyster sauce and the soup version comes either with chicken or pork stock. Another version that I am very curious but was not fortunate enough to try (because they ran out at the Chew Getty Cafe) is the white version. They say that while it is milder than the soy sauce cousin, it delivers a flavor with more depth. No wonder it is a fast seller. Should this be my reason to go back?

Nasi Lemak

Begin your day with Malaysia’s national and traditional dish. A staple especially for breakfast, it is coconut rice served with a hot spicy sauce (sambal), fried crispy anchovies, toasted peanuts, hard-boiled eggs, and fresh cucumber slices.

Sambal is the soul of tis dish; it brings together all the various toppings and completes this iconic dish.

nasi-lemakI had this superb dish at Cafe Mews with Japanese mackerel and prawn sambal.

Crispy Duck

crispy-duck

With the Chinese having such influence in Malaysia, it is to no surprise that Crispy duck is a popular dish served everywhere. Baste in sweet and spicy sauce and served with rice, this duck dish is deliciousness on a plate. Try it at Café Mews.

Nyonya Cuisine

The island’s claim to fame, however, is their Nyonya flavoring in the local Chinese dishes. The term Nyonya refer to the Straits Chinese immigrants who settled in Malaysia and adapted Malay tradition, customs, and cooking ingredients. The result is the Peranakan cuisines otherwise know as Nyonya.

Kebaya Restaurant

At Penang’s gorgeous Seven Terraces Hotel is a Peranakan restaurant serving an excellent repertoire of Nonya food under the leadership of creative head chef, Christopher Ong. Outstanding modern Nonya Cuisine served in a stylish dining room.

kabaya-restaurant

A four-course meal comes with large portions of an appetizer, vegetables, main and dessert.

Kabaya

Located on Stewart Lane, Kebaya Restaurant is the best bet to sample the authentic taste of Peranakan food within Georgetown.

Indian Cuisine

Because Malaysia is a multicultural country blessed with food from the Chinese, Malay, and Indian, it is to no surprise that Indian cuisine has melded its way into its kitchen. One such dish that has become a Malaysian staple is:

Roti Canai

Roti-Canai

It is an adaptation of the Indian paratha roti (Indian flatbread), which made its way to Malaysian soil when the British brought South Indians to work in British Malaysia. It is one of the most basic rotis and is served with chicken curry. It is a favorite breakfast dish, but it is also served as a snack or quick lunch.

Little India

One of the most engaging side of Georgetown is the bustling, colorful Little India. It covers about 4×4 streets and is packed with shops selling beautiful saris, Indian pastries, and jewelry. But more importantly, Georgetown is home to quite a few authentic Indian restaurants.

Little-India

Walking around Little India after a visit to the Pinang Peranakan Museum a few blocks away, we found ourselves in Dindigul Biryani.

Indian-food

Also known as Bite N Eat to non-Indians, it is a local eatery serving Southern Indian food in a friendly and clean environment. The staff are friendly and helpful, they will help you with the menu tablet, which includes photos for the appreciation of non-Indian diners. Try their chili gobi (A spicy cauliflower starter), mutton and vegetable biryani, paneer butter masala. Portions are significant and a good value for money.

Penang’s Desserts

Also famous for its diverse range of desserts, most of which are made with local ingredients such as coconut milk, palm sugar, red beans, bananas, sweet corn, and grass jelly among others. Penang’s desserts come ranges from piping hot to refreshing. Here are some of my favorites:

Cendol

cendol

Regarded as Penang’s signature dessert and is sold almost everywhere. It is a bowl of shaved ice filled with chewy green rice flour jelly (cendol), red kidney beans, fresh light coconut milk (or condensed milk) and sweetened with a splash of palm sugar syrup. A refreshing treat on a hot day.

Ais Kacang

Ais-Kacang.jpg

Another refreshing dessert that’s similar to cendol. Literally means “ice beans” and pronounced “ka-chong” and sometimes referred to as just ABC, it is a bowl of shaved ice comes with a serving of kidney beans. However, the number of ingredients has grown to include sweet corn, grass jelly, different fruits, and is served with coconut milk, condensed milk, or even ice cream.

ais-kacang-variant

Apom Balik (turnover pancake)

apom-balik

Apom Balik is a sweet Nyonya-style pancake that’s stuffed with shredded coconut, sweet corn, sliced bananas or peanuts folded over and topped with a sprinkling of sugar.

Nyonya Kuih

kuih

They are bite-size gems that are soft, almost pudding-like in texture. With appealing colors dominated by flavors of coconut, pandan and palm sugar, these dainty bites are a Peranakan delicacy that has been handed down from generation to generation.

Durian

Last but definitely not the least for durian lovers, where else can you find the best durian but in the island of Penang – the haven of hybrid durians.

durian

At the time of our visit, it was pretty much the end of the season, and our Grab taxi driver brought us to Leng Durian at Anson Road, the few stalls still selling the fruit albeit at a very high price.

musang-king-durian

Durian, for those unfamiliar, is one of the world’s most exciting foods. While many associate it with its odor, it is a fruit that is a strange combination of savory, sweet and creamy all at once. And for durian lovers, it is one of the reasons to travel to Penang.

And with this, I wish you all a Blessed 2019.

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Where to Eat in KL: Jalan Alor

October 9, 2018 § Leave a comment

Decked out on Jalan Alor is an impressive collection of roadside eateries and street food vendors. Plastic tables and chairs adorn a good portion of the street.

jalan-alor-2

If you are looking for the perfect example of Malaysian food, look no further. This strip running parallel to Jalan Bukit Bintang is best known for its budget-friendly street food eateries.

Jalan-Alor

Wander around, choose the stall/s that piqued your fancy and enjoy the gastronomic journey.

oysters-and-chicken-wings

Fresh oysters. We chose Dragon View Restaurant for its oysters. Along with it sitting by the roadside, we had a feast of Fried Garlic Prawns, Chili Crab, Sweet and Sour pork and an order of Won Ah Wah’s famous BBQ chicken wings.

crab-and-prawns

“Sometimes, the simple things are more fun and meaningful than all the banquets in the world.”

― E.A. Bucchianeri

 

Easy Going in Taipei

July 4, 2018 § 1 Comment

taipei-eatsI fell in love with Taiwan and vowed to return and explore the other parts of the island. Well, it took us seven years (unbelievable but true), this time with parents in tow. And so we didn’t venture too far away from Taipei.

Fushan-Temple-Juifen
Fushan Temple in Jiufen
Honeycomb-rock-formation-Yehliu
Honeycomb rocks in Yehliu

The itinerary was loose and relaxed with only 1 full day outside the capital. A family of foodies, the natural thing to do as soon as we landed was to enjoy a bowl of Beef Noodle Soup, Taiwan’s pride. While there are several recommended spots for this, we chose Yonkang Beef Noodle.

Yongkang-Beef-Noodle-Restaurant

Founded in 1963, this small family run, 2-level restaurant serves up signature beef noodle and tendon soup.

Yongkang-Beef-Noodle-Soup

It’s Sichuan style hot and spicy soup with huge chunks of tender Australian beef – cooked to perfection and best with a bit of their fantastic chili paste.

Yongkang-Beef-Noodle-side-dishes

Besides having a large variety of side dishes, the restaurant also serves steamed spare ribs and steamed intestines – something to try next time.

Yongkang Street

We walked off that fantastic noodle soup in Yongkang Street, Taiwan’s cuisine mecca. It is not a very long street, but one can spend an hour or two just browsing. Not to be missed when visiting Taipei.

yongkang-Street
Old-school-eateries-Yongkang

Initially owning fame for its traditional cuisines such as Din Tai Fung’s xiao long bao, Yongkang Street and its neighboring lanes and alleys are now dotted with old-school eateries, coffee shops and dessert shops, clothing and souvenir shops, tea shops and some quirky cafes.

Kao Chi

And speaking of xiao long bao, we found another gem just around the corner from Din Tai Fung serving a similar menu but is far less crowded. Perpetually overshadowed by its heavyweight competitor, Kao Chi has been serving Shanghainese dishes since 1949, about 8 years earlier than Din Tai Fung. The 3-story flagship store is quiet, though somewhat a favorite among the affluent locals. Signature dishes include their Shen Jian Bao – pan-fried pork buns, Xiao Long Bao (of course) – Steamed Pork Dumplings, and Steamed Crab Egg and Pork Dumplings, among a wide array of dishes on the menu.

Kao-Chi-XLB

Still full from the massive bowl of Beef Noodle Soup, we opted for an order of Xiao Long Bao, not knowing then about the pan-fried pork buns (later on recommended by a local friend). I find that the XLB was equally good, and we didn’t have to wait in line for it. Another option to keep in mind for XLB fans.

Tu Hsiao Yueh

Another noteworthy restaurant not to miss is Tu Hsiao Yueh. Highly recommended by a Taiwanese friend, we didn’t waste time to go check it out. Established in Tainan in 1895 with an interesting story to boot. The name means “survive a month” or “living through the bad months” referring to the hardship endured by the fishermen in Tainan. In those months, a fisherman named Hung would go to town and sell Dan Tzai noodles in front of the local temple to make ends meet.

Tu-Hsiao-Yueh

Fast forward to present day, Tu Hsiao Yueh has evolved into a modern restaurant chain serving traditional Taiwanese fare and still specializing in the same noodles that is now a Taiwan staple.

Dan-Tsai-Noodles

The signature dish is a small bowl of noodles topped with minced meat, dried shrimps, and black vinegar. One can choose between egg noodles, rice vermicelli or bihon, or flat noodles, and if you want it with or without soup. We decided on the dry bihon just because I love bihon that way. I was pleased with our choice, but I heard that the soup was exceptional and elevated the dish. That gives me another reason to go back.

Tu-Hsiao-Yueh-dishes
Fried Oysters, Stir-fried Tomiao, Minced beef topped rice (reminds of my youth…)

Fried oysters with white pepper and salt on the side was another remarkable dish that we enjoyed so much that we placed a second order – A definite must try!

Bubble-Milk-Tea-Ice-Monster

We followed it up with a bowl of Bubble Milk Tea Sensation – shaved ice dessert likewise made famous by the Taiwanese. Ah… another must.

Useful Info:

Yongkang Beef Noodle: No. 17, Lane 31, Section 2, Jinshan South Road, Da’an District, Taipei City, Taiwan 106

Kao Chi Branches:

No. 1, Yongkang Street, Da’an District, Taipei City

No. 150號, Section 1, Fuxing South Road, Da’an District

Tu Hsiao Yueh branches:

No. 9-1, Yongkang Street, Da’an District, Taipei City

No. 12, Alley 8, Lane 216, Section 4, Zhongxiao East Road, Da’an District, Taipei City

Ice Monster Zhongxiao Flagship branch: No.297, Section 4, Zhongxiao East Road, Taipei

What to Eat in Myanmar: Laphet Thoke

January 11, 2018 § 1 Comment

Myanmar's-Tea-Leaf-SaladCredits: Quick page by retrodiva {designs}

Laphet, also spelled lakphet, lephet is fermented or pickled teal leaf, and it has a very long history in Myanmar. Thoke means salad. Myanmar’s national dish is a salad made of tea leaves.

Laphet-Thoke

Teashops around Myanmar pour gallons of green and black tea every day yet half of the tea consumption is eaten not drunk. An extraordinary characteristic of its national dish is the delicate use of fermented tea leaves.

fermented-Tea-leaf

The slightly bitter leaves are mixed by hand with shredded cabbage, sliced tomatoes, crunchy deep fried beans, nuts and peas, toasted sesame seed, crushed fried shrimp, a splash of garlic oil and slices of chili and garlic. It’s actually a versatile dish that can be eaten as a snack, an appetizer or with rice, a meal hard to miss when in Myanmar, actually. I instantly fell in love with it and prefer to take it as an appetizer – it has lovely textures and flavors that is umami, tangy, and savory in one mouthful.

Myanmar culture is diverse and multi-ethnic and their cuisine is testament to it.

What to Eat in Kunming: Across the Bridge Noodle Soup

January 16, 2017 § Leave a comment

Yunnan-Eats.jpgCredits: JSprague Digi In Deeper Course Material

This noodle soup dish has a typical Yunnan local flavor that could only be had in some parts of Yunnan and carries with it a love story. A scholar, preparing for the imperial exams retreated to an island in a lake. The wife delivers lunch to him daily, crossing a long wooden bridge. Dismayed that she couldn’t keep it warm, figured out that adding a thin layer of fat on top prevents the heat from escaping. And by doing this, she discovered that she could bring the broth across the bridge and cook the rest of her Noodle Soup there.

And with that, I had our driver bring us to Qiao Xiang Yuan, a restaurant chain famous for its Guo Qiao Mi Xian, which translates to Across the Bridge or Crossing Bridge Rice Noodle.

IMG_3115.jpg

Driver Wang ordered for us. Minutes later an attractive mix of ingredients laid before us. There were slices of lightly cooked (some raw) meats, Yunnan ham, strips of bean curd sheets, mushrooms, vegetables, rice noodles (of course) and a piping hot broth with a layer of chicken fat and oil glistening on top, the key to this noodle soup. The meat sliced wafer thin so that it will cook almost immediately when added to the broth. Once the vegetables and noodles are added, stir it a bit, and the Guo Qiao Mi Xian is ready to eat.

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A must try when in Kunming.

To read more about Kunming and Yunnan, read this and this.

Qiao Xiang Yuan: Shulin Jie, Wenhua District, near Jinbi Guang Cheng

Where to Eat in HK: Under the Bridge Spicy Crab

April 12, 2016 § 1 Comment

Work will bring me to Hong Kong in a few weeks and I am reminded of the last dish I had a few years ago in Wan Chai. We walked from Gloucester to Lockhart Road to look for Hong Kong’s famous Under the Bridge Spicy Crab Restaurant. Known for their authentic and mouth-watering typhoon shelter crabs.

Back in the day before modern HK, there lived a community of fishermen living in typhoon shelters. Within this community rose a distinct culinary culture that centered on freshly caught seafood. As Hong Kong’s status as a fishing city decline, this community started moving to land, the younger generation trading up for better jobs.

Under-Bridge-Spicy-Crab

We found the modest restaurant with staff that hardly speaks English. With an atmosphere like this, it almost always promises an authentic meal. The star of the show is the bits of garlic, chili peppers, and spring onion stir-fried till crisp then tossed with the deep-fried mud crab—insanely addictive. I love this version because I prefer fried or just steamed crabs sans any sauce, which sometimes masks the sweetness of the crab.  The dry chill-garlic bits, albeit on the oily side, adds just the right flavour and heat to the crabs.  A must-try when in the area.

See you in a few weeks Hong Kong. I hope to devour your impressive crab dish once again. And hopefully, introduce you to the people traveling with me.

Shop 6-9, G/F, 423 Lockhart Road, Wan Chai

Where To Eat in Puerto Princesa: La Terrasse

March 23, 2015 § Leave a comment

For the last few years, I’ve wanted without success to try La Terrasse that it has somehow become an obsession.

breadstick

My first attempt was in 2012; they were closed for the Easter holiday (seriously, on one of the busiest week?). It is, to me, a sign that they don’t really need the tourist patronage.

cozy-atmosphere

Suffice to say that when we were planning our trip to Puerto Princesa last January, I had my mind set on this cozy, open-aired restaurant-cafe. And the truth be told, it was our first agenda after touching down. Straight from the airport with bags in tow, there we were at their doorstep.

tranquil-vibes

From the idyllic vibe to the service, appetizer to dessert, La Terrasse did not disappoint.

fresh-oystersFresh Oysters. Our appetiser.

The duck was superb.

Duck-Roll

Crispy minced duck in a Hoisin-based sauce combined with cucumber sticks and leeks wrapped in a soft thin pancake adapted from the very popular Peking Duck. We loved it and went back for it on our last day before heading to the airport.

Another memorable dish was the Adobo Overload.

adobo-overload

Adobo fried rice served with fried chicken and pork adobo and topped with pork adobo flakes. Now that’s overload in a good way. More importantly, the flavor of the sauce is how I prefer my adobo to be, not too acidic but very flavorful from the blend of soy and garlic. Started serving my adobo the same way. Love the idea of serving the rice already flavored with the adobo sauce.

The killer. Their Palawan nougat made with wild honey and cashew nuts

Honey-Nougat

and their Candied Orange Peel.

candied-orange-peelTo die for.

It’s really more of a “pasalubong”, something you take home, but we had it for dessert and I was floored, blown-away. I, of course, had to bring back some of these babies for when I need a pick-me-up.  That good.

Highly recommended when in Puerto Princesa, do make it a point to drop by La Terrasse. It’s on Rizal Avenue and a hop away from the airport.

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