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Archive for the ‘Kedai Makanan’ Category

Chee cheong fun (*see note below) is widely on offer by Chinese hawkers in Penang. Originally it came from Hong Kong and Guan Dong province in China. That makes it a Cantonese thin (well, sort of?) steamed rice roll. It’s sheets of rice noodles, made from a mixture of glutinous rice flour and water, spread open on a table and wrapped together. This intestine (chee cheong) noodle (fun) is very popular, also in Hawker Paradise Penang.

They are filled with a diversity of ingredients. Pork of course but also beef, shrimps,fish, chicken, bean sprouts or other veggies. When served pour soy sauce over before eating. In Malaysia it is served mostly with a black sweet sauce, a kind of hoisin sauce. (Goooooogle is my friend!). In Penang, I’ve been told it is usually served with a black and sweet shrimp paste sauce or a chilli sauce or a mix of both. And there I was thinking the Penang chee cheong fun was served with just an ordinary soy sauce!

Still, not really my personal favourite as I find it in general a too much slippery noodle with not enough filling. Not well balanced according to my taste.  Then again, as the frenchies say: “Les gouts et les couleurs ne se discutent pas!” And right they are.And then here is another way, also made in Penang:

(*note) Not referring to Sgt Chee Chong FFFUNNN from the Singaporean army as shown in a rather comical series on the National Geographic Channel about “every Singaporean son’s military service”.

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IMG_1370   Lok Pin at Anson road is a place selling Fish Head Behoon, Chicken Rice, Hokkien Mee, Wantan Mee, Loh Bak and (according to the stall’s owner own saying) “Famous Asam Laksa Anson Road”. On the street in front a few more hawkers selling pancakes, fruit, Mee Goreng…

The café itself was under renovation. I don’t know what it looked like before but now it seemed  they were busy turning it into a more modern place, with more fancy seating and tables and a few flat screen TVs on the walls and giving it a so-called trendy look. We’ll have to come back another time to see the final result. I’m always a little wary about this kind of renovation. Most of the times it turns a beautiful place into a cold venue with no traditional or heritage feel left at all. I wonder what the stance of Unesco is.

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 The Penang Asam Laksa we ordered was worth every sen. Nice sourish, not watery it is one of my favourite plates and one of Penang’s signature dishes, totally different from laksa from other Malaysian regions. A yummy balance of sweet, sour  and spicy flavours. One suggestion: don’t miss it!IMG_1372

Loh Bak is also very good, …especially as I forgot to pick the most important item when I was chosing among all the different goodies… Hmm, yes after they fried our plate and served it to our table, my wife wondered where actually the Loh Bak was???… Right, my blooper for the day.IMG_1383

 Where is the Loh Bak hiding, he?IMG_1381

Some tropical downpour all of a sudden helps to cool the temperature at lunch hour. 

 According to pancake specialists (not me… yet), the pancakes from this stall just opposite Lok Pin are among the better on offer. Have a look at this review of a Ban Cheang Koay stall: http://www.penangtuapui.com/2008/06/speedy-makan-makan-part-4-ban-cheang-koay-anson-road/

After a huge but short downpour, the streets are drying in only a few minutes and everybody resumes cooking, buying and eating. This place below, called “Kedai Kopi Juventus” is the neighbour of Lok Pin and sells among others Curry Mee, not FC Juventus T-shirts. It’s the old style small kopitiam with neon tubes, not fancy but I like the atmosfere perhaps more.IMG_1385

Have a look at this café just a little round the corner, I think on Siam street. These are the ones I personally like much more than the new modernised places. All it needs is a decent maintenance and eventually some restoration, not modernising. No need to make it look like boring western places without a soul.IMG_1388

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This Chinese old style eatery is situated on Lebuh China, close to the corner with Lebuh King. China street is one of the oldest streets and used to be the main Chinese commercial street in the early days. In Hokkien it was called “Tua Kay”, meaning main street. Lebuh China starts just in front of  the oldest Chinese Buddhist Taoist temple in Penang, dedicated to both the Goddess of Mercy (Kuan Yin Teng) and the patron of sea travellers (Ma Po Cho). It was built by the first Hokkien and Cantonese immigrants in the early 1800s.  IMG_1008bis

The restaurant has been around for a very long time and is well known for its Char Siu and its Kangkung Ham Har.

They also serve some real great fish tofu, cooked in a soya bean gravy. ( It’s one of my personal favourite dishes at Heng Kee). IMG_1011

We also like their very fresh little prawns. Together with the veggies, the tofu and a bowl of rice, it’s a very tasty food for Lunch.IMG_1019

Let’s not forget to add some spicy Chilli.IMG_1020

Each time we are back in Penang we try to visit Heng Kee. We don’t always succeed though as there are so many, many eating places that we also want to visit.

Heng Kee Restaurant. – Owner: Wong Chan Toong. – 6o, Lebuh China, Penang.  TEL:04-2610010

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