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Usually when I am back Penang, a week before I will bug my friend to bring me nice places to eat or their latest discover, (sounds like I am a foreigner or outstation guest). Restaurant Hock Chuan Heong is one of the place that they usually will pop by for lunch is this traditional Hokkien dishes in Macallum Street here.(I used to stay here for 7 years, didnt know such shop existed.)

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For those who are not familiar around the area, it would be tricky to locate it as its hidden behind a row of shop house that Pos Office Malaysia would be the landmark.

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This place its famous for its authentic Hokkien dishes especially on their Oyster series. Its super pack during lunch time and it is advisable to do early lunch.

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All the dish serve up pretty fast and this is what happen when you have 2 girls very hungry and cant wait for me to complete taking the picture first by snapping some of it first.. ūüėÄ

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One of the dishes that must have is their classic Fried Oyster (Oh chien) . In most of the version that we have is either crispy or starchy and back to traditional its starchy. Fried to aromatic and dipping with their special chili sauce that makes it taste even better.

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I cannot remember when is the last time I had this dish, that it was too long ago, that it used to be one of my grandma’s¬†favorite¬†dish. Found back the authenticity place for it, Oh Mee (Oyster Noodle) comes with generous ingredients and the gravy is slightly mild and find that noodle is over cook that make it too soft. Overall its not bad that many old people will sure love this taste.

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This is Tau Kua Suan Na dish is fried and cooked with lots of leeks, added with little 5 spices powder to bring up the taste a little more. Gravy is nice and pour it onto rice, is good~

If you are looking for some authentic food then this is one of the place to hunt for. One of the set back of this location is limitation of Parking and best to park around Post Office area and walk towards behind it, or residential around that area.

Remark: The owner is a quite lansi (arrogant) 

*NON-HALAL

-= KA CHING =-

Food rating 8/10 , nicee, ! -Stamped-

-WARNING ‚ÄďThis is based on my individual taste. Try it at your own risk-

Location:
Hock Chuan Heong
(Gat Lebuh Cecil)
344-G-5 Pengkalan Weld
10300 Penang

Tel : 04 2611004  (don’t expect a reply as they discourage phone-reservations)

Business Hours : 12pm ‚Äď 6.00pm

Closed on Sunday

GPS Coordinates : N05 40549   E100 33124

After much anticipation from the first food hunt trail Hennessy X.O with Chef Micheal Han at the beginning of the month (click here), I was counting days to this much finale event. Keep wondering for the past 3 weeks how is the chef gonna deconstruct our Penang street food. As last round we get to know that the chef is amaze with some of the dishes especially the oh,chien. On my thought, it just would not jive along what is going to be serve tonight.

All of us are here again, truly honour to be invited again by both G2 and MHD to this exclusive event. Tonight we will be dining along with Chef creation on how he had deconstruct all our beloved Penang food to another level to pair along with Hennessy X.O.

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As we were ask to gather around lobby at 7.30pm and guess what? Infront of G-Hotel, we were ferry by trishaws to our dinner location and its just another great level of experience that so many security blocking the road and all the trishaw uncle paddling their way there thru busy traffic in Gurney Drive.

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Just right about 2 blocks away we had reach our dinner destination St Joseph’s Novitiate, a heritage building that had restore and being center of lime light under new¬†construction Gurney Paragon.

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I am amazed that they had transform the whole place into Hennessy X.O stuff with red carpet being roll out. For the first time felt like VIP. ūüėÄ

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As right after registration, we were usher up to this wooden stair case that lit along with candles like, follow the light, you wont be lost.

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Right at the entrance I saw Will Quah, of course will be the official Emcee for the night.

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Time is still pretty early, and as early as 7.30pm we are all enjoying our glass of Hennessy X.O already.

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Select your drinks sir, would you like it to be –¬†neat, on the rocks, or with water

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They will be moving around to ensure that your glass doesnt run dry.

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I further venture around then there is this quartet serenades guests upon arrival. It reminds me of all those rich doing a high end charity like what you seen in the Hollywood movie with us chatting around and enjoying the soft music background.

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Just love this area, its cozy, fitted with dark comfy sofa and just plunge yourself onto it will stuck there for a while.

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upon drinking on my glass, I starred at the glass momentarily then only I realise the uniqueness of the glass, right at the bottom there is all the wordings. Love mine with little water and a cube of ice to just make it slightly chill.

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With yeng kor Cheng Yi – Fatboybakes, leng chai Robert from G2, Anna – annna.net and me

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As the time hit, we were ask to enter to the dining hall and my oh my, it instantly reminds me of Harry Potter movie dinning scene. With long tables that every one is seated and I thought, if every one in classic dressing like Harry Potter movie then it will be super cool. Nevertheless the most important is, the presence of Hennessy X.O drink with us all night long. ūüėÄ

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Found my seating and greeted with a cool folded napkins in tuxedo style along with menu being clip in between..

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Everyone is just so busy taking pictures along with cameras exchanging here and there.

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This is what happen when camera are being exchange as I also do want to be in the picture. I do not have the tux so I borrowed it to look smart.

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The whole event started off with Will Quah introducing and welcoming all of us.

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A glimpse on Chef Han to those who have not seen him in person.

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Menu for the night, it blows me away as what we sampling around on early month, it came out 90%. What a great challenge for the chef and just cant wait to get a bit on all those wonderful creation.

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We set sail on our first dish of the night. Pie Tee –¬†Chutoro and Ginger

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It was presented on a huge cube of wood standing tall is this 2 pai tee that does not look much different from our local scene and one thing for sure, ingredient inside looks solid. Blends of eggs with fatty tuna mix with herbed mayonnaise, tarragon, parsley, chives and chervil, taste is light and I pop the whole thing in one mouth bite, then end with sip of Hennessy. Blends well in my thought.

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Then every one started to chat about the dish, what do you think? Its like good, and lets continue to drink!

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Then I manage to peek into the kitchen, that chef and his team are so busy preparing our second dish.

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Here comes our Penang famous Rojak –¬†¬†Violets and Carambola Flowers

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Being deconstructed in a way that its too pretty to be eaten.¬†Colorful¬†to my eyes and start to wonder what is those mini roll. It is a mixture of fruits and vegetable, being cut finely then curl along with straws to make the size even. Add on with prawn paste, end with sprinkles of crunchy peanut, garnish along with edible flowers. Each plate are being serve with 30 cylinders. Every roll is crunchy and ‘heh kor’ is not too strong, just light enough to pair along with the vegetable and fruits. I find it goes better with neat rather than with some water.

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Halfway thru our dinner, we were greeted with this amazing voice that most of us turn our attention to her. Soft sweet voice that sings all classic songs with a few piece of classical instruments is the right blend that had been missing out.

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As my attention was to that sweet voice but huge bowl and good expression by Ciki pull me back to my food. Next up on our table is Assam Laksa.  Two plump seared  scallops from Froya, garnished with herbs, and the most unique part of all is a 50ml bottle of stock in a medicine bottle. In first sight I thought what is that bottle all about that looks like cough syrup. Then we were told by the chef its actually the soup to be add on.

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Just on my own thought, – how did the chef come out with all this idea. Just one of its kind on how to present Laksa in different level. The soup on the bottle is serve in room temperature as if its pippin hot we wont be able to hold it. If its served cold, the taste will not be perfect therefore room temperature was the perfect combination

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After pouring all the soup, and the strong smell of the soup just float into the air, smells as good as the original laksa.

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Putting first sip of soup base by tasting it, I pause for a while same to the rest, is the soup cold? Well, room temperature as we totally forgot about it whereby we are so used in eating laksa with its soup pippin hot. It would even taste better if the soup is warm, yet if the soup saltiness slightly tone down then its perfect. Never the less, the scallop is amazingly juicy, soft  and huge.

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Laksa turns out to be my favorite dish of the night as many commented its too salty yet I still like it as it pairs well with my neat Hennessy X.O

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Then Karen with the rest of MHD team members share their delights on how the whole process of engagement and how all of us enjoy the food.

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We will never stop take pictures when alcohol keep flowing down . .:D

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Or Chien –¬†with Duck Eggs and Smoked Oil.

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pre cooked in buttermilk, adding to its creamy texture, deep fried Panko (Japanese bread crumbs), to add onto that crispy texture, chives and the edible kelp, Kombu are place on top. Right after Anna finish this oyster, she starred at mine as I am still busy taking pictures of this then  I have to place both hands protecting it from being stolen.

I put the whole oyster in and only understand why she stared at the oyster.

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Hokkien Mee – Sakura Ebi and XO Sauce.

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Noodle was soft as the main ingredients in it is sakura ebi that I try to eat every bite with it that create a slight saltiness yet spicy just that its too oily.

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When I saw the menu he have Nasi Kandar cook, I was totally amaze and really looking forward to it as our last food hunt with chef, he also fell inlove with the taste of spices. Amazingly, it took chef 3 days to marinate along with rendance saunce onto this awesome piece of  Wagyu Cheeks, Onions and Ash.

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The tenderness and softness  of the wagyu cannot be describe as I found myself eating for the first time a meat that being marinate for 3 days. Apparently all this process have to be done in Singapore then air flew in as some of the ingredients he wants are unable to be located

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ABC @ Horseradish, Hibiscus and Rose Hips

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Ice Kacang turns out to be a whole new experience to be that condiments, such as rose hip, horseradish, and hibiscus will be a unique combination to me.

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Right at the end of the dinner, Chef Micheal Han and team came out and I must say what a amazing experience that you have give to us. Really out of our imagination on the ingredients that you use that manage to pull it near to our favourite Penang street food yet to prepare dishes for so many guess on the night its absolutely amazing.

Next day, we were then gathered for a Q&A Session with Chef and Karen¬†Marketing Director of Mo√ęt Hennessy Diageo Malaysia. Dinner for appreciation Grows are meant to be injected with new ideas, concepts and venue is one of a important factor for all their¬†exclusive¬†dining. By choosing some one who can relate onto their brand is a challenge yet cannot deny that,¬†scouting¬†chef talent is one of their expertise that Chef Micheal Han really able to come out with all the food into a new dimension. Its¬†truly¬†a new dining experience to me as the previous dinner on Hennessy X.O Appreciation night with Chef Edward Lee is totally different.

I am already looking forward for next installment. Can’t wait.

Oyster King had been one of the latest additions to the miniature stall in The Gardens. Without getting invites from Coco (thank you), I did not even realize that there is a stall around there. Despite of the name, you can guess that something that they cook would involve oyster. Being a fan of small small oyster surely I am up for this. I just cannot take big juicy oyster like what have been offering at Japanese or Seafood buffet.

I was there early and it was the usual few that we always had the outing together and Coco is arranging with the owner for us to occupied the place. As the time pass, more and more people showed up and this is my very first review that we had so many blogger at one shot, so stim, till to the extend we occupied 90% of the place. Then we were like alamak, how she going to do business la~

This place not only offer ala cart, but they do offer in set meals.

I just love the clip so cute and hoping and silently thinking to plot steal it back.

It didn’t took long for the owner to prepare all the food.

If you are a big fan of ‚ÄėFried Oyster‚Äô as known as ‚ÄėOo Chien‚Äô (Hokkien) back in my hometown Pg, then you MUST NOT miss this. I have not eaten fried oyster for ages yet still hunting for it. Well fried till some sides of the egg are crispy, a lil spicy and sour that makes the taste blend in well topping up with fresh oyster in the end is something we keep eating. I ate 3 plates of this charge at RM6 per plate. Recommended~

‚ÄėFried Carrot Cake‚Äô that had always been one of my favorite too when I was young, remembered when I was young watch the street movie theater and eat this and rojak. Still wonders does it still happen now. I prefer the carrot cake to chopped into smaller pieces and add on more garlic but this is as good as it taste. Fried with wok hei, and the pieces are cook evenly. RM5

‘Teow Chew Fried Noodle’ RM6

‘Wun Chai Ko’

‘Pumpkin Cake’ RM5

‘Dried Oyster Glutinous Rice’ RM6

A friendly host like Ms.Joan is hard to find. Thanks for hosting us~

Towards end of the meal, Sidney plan to give Wilson another surprise so he went to buy a cake and Racheal being the person that have to hold and walk with the cake.

This is the Birthday boi~ Wilson..

What I heard from him last night, they are getting married next year. Congrats lei~

Yatz, Jessica, Coco and Mandy

Sidney and Coco

Me trying to be the brand ambassador(fail punya)

At last get to meet the famous Junjunriko. There is funny story how she describe on me,
which she did not realise on.
It was a great night that get to meet other blogger. Thanks to Coco.
Location:
Oyster King
Located at Lot LG-K-03B,
Lower Ground Floor of The Gardens.
In front of Din Tai Fung Restaurant.)

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