Feeds:
Posts
Comments

Posts Tagged ‘shrimps. prawns’

IMG_0962

Contact Person: Mr. Ong Chin Hong

This restaurant in Lorong Chulia is probably older than we are. Many Penangites know the place “since always”, they have been eating at Shing Kheang Aun with family, parents and siblings since their childhood. Some actually remember the present owner when he was a young pre-teenager and the restaurant was ran by his parents!

It’s said to be renowned for its Hainanese as well as for its local Penang cuisine. Although not only a seafood place, we always order at least one fish preparation. Depending on the daily availability you get pomfret, garupa or other delicious fishes, cooked in different ways.119_FUJI0012bis

Mister Ong still uses recipes from his father, such as a pomfret or other fish cooked in a tamarind and ginger flower gravy with curry, served to your table displaying a delicate balance of flavour and taste.IMG_0964 Are you all getting hungry yet again?IMG_0965We also enjoyed a small dish of  Loh Bak. Very nice and flavourful, not dry or oily but I still prefer the one served at the Kek Seng Cafe. However, we for sure are not going to complain!

 IMG_0966Also their grilled prawns are a must-eat. They taste a little “smoky” and have that typical wok or grill flavour that I can not really describe but like so much! It’s as different as the taste of pan frying over a gas stove compared to BBQ-ing or grilling over a charcoal fire.IMG_0969

 The fresh veggies with spring onions, cabbage and mushroom were simple and just fine. They were cooked in a not spicy gravy and went along very well with our bowl of plain white sticky rice. (I always add more white pepper though and chilli, but that’s just me.)IMG_0970

For reservations – Tel: 04-2614786, Mr. Ong Chin Hong. Address: 2 Chulia Lane – 10200 Penang. Closed on Monday.

Just aside the restaurant, its own personal parking lot  including a guard, welcomes the cars of the patrons. Class!

IMG_0960Above: Lorong Chulia and its typical houses.

Unfortunately, a lot of these original pre-war shophouses turn shabby. So a good thing that Penang is part of UNESCO’s World Heritage Sites Program since 2008. Let’s hope that concrete action will be taken to preserve and restore these houses. They were simple but cleverly built with street-long arcades providing shelter from rain or sun, but many nowadays remain in a questionable condition. BTW, being part of the Unesco heritage program is not a magical solution guaranteeing good preservation. It’s an ongoing process. Local authorities and government must act on it. Otherwise site will lose their status. So: keep pushing the elected representatives into real action to protect heritage buildings and mansions.

Advertisements

Read Full Post »

IMG_1508bisA well established seafood restoran mostly patronised by locals. Fresh seafood and many fishes like garupa and pomfret, depending on the catch.

IMG_1509

I especially enjoy their Shark’s finn soup. I understand that nowadays the PC police is frowning upon that dish but I  like the taste. There is crabmeat added. I normally spice it up by adding  white pepper and some kind of soy vinegar sauce.Sharkfinn soup

You can order your food from a large menu. Usually though my better half has a good idea what to order without looking at the menu. We only ordered a few items as we just returned from a serious food excursion to Balik Pulau.IMG_1510

For starters we got a succulent dish of prawns cooked with veggies ( flat green beans, mushrooms, carrots and onions) in a lightly thick tasty  sauce.IMG_1512 

Adding chillies and white pepper to my taste.IMG_1514

As we already had steamed whole fish many times at other places, we ordered the fish to be served grilled.IMG_1513

 It was very well done, a crispy skin with soft but tasteful fish meat that easily came of the bone. This is one of my favourite preparations and cooked really to my liking.

Siang Pin Seafood. – 598, GF-02, Jalan Tanjung Bungah, 11200 Penang. Tel:012-4960546 – 016-4522923 – Jocelyn Cheong – Sole Proprietor.

IMG_1511

Location:

Read Full Post »