Have some of you enjoy your little long weekend over Wesak Day? I did, I had a great party and great dining while I am at Penang. I had lunch with my friend to a place which I have not been since I was a kid. Yap, this shop is quite old already as when I was a kid my grandpa used to bring me here for his favourite plate of chicken rice.
Kedai Makanan & Minuman Hock Seong Choon that located at Penang Road house this famous chicken rice that is quite extra ordinary. A place used to be so famous 20 years ago and till date still standing tall on its business with their very own regular. Offering traditional Chicken Rice in another way, that Dark/Black soy sauce is one of the main ingredient for the chicken.
The shop is more well know for their dark chicken instead of the white ones.
Dining in here can be another experience as this is one of a few rare coffee shop that still maintain its classic dining area with wooden cubical at the side and wooden table and plastic chairs in the middle area, along with cheque titles that remains the heritage look of it.
A normal plate of Hainanese Chicken Ricefor single person comes in a side plate of chicken, a bowl of soup and I did order extra herbal egg to go on. @ RM 4-RM 10
Oily rice are used here as they cook the rice with some chicken soup to make it more fragrant. Little ginger is detected.
AS for the special homemade dark soy sauce are added ontop of the roast chicken, to make it more fragrant, not too dry and easy to eat. The taste is little sweet salty and I would prefer my side of chicken is drumstick. Love the chicken texture at that part and my friend whom usually do not eat chicken breast and he would only eat here as the sauce did tone down the hardness and make it nice to chew.
Although the famous one are the roast chicken, I like the white chicken more as the texture of the meat is smooth and cook to perfection along with the sauce added on makes it taste much better.
Herbal egg is a little disappointed as with the term Herbal Egg, there is not much taste of herbal is detected. This herbal egg is ordered separately from the coffee shop owner.
To make the chicken taste more interesting, try to pair with their very own homemade green chili sauce dressing, light spicy with sourish end and you will enjoy all 4 taste in one plate.
This place do bring back alot memories for me and if you are looking for something little different from the rest of Hainanese Chicken Rice, then its good to try it this version here.
-= Ka Ching =-
Food Rating 6.5/10, pretty okay -Stamped-
–Warning– This is based on my individual taste. Try it at your own risk-
Kedai Makanan & Minuman Hock Seong Choon
(Corner of Lorong Bertam)
Next to Komtar Bus Station
It has been long long time since I last came to this coffee shop and I think the last round I came here was bout 12 years ago, during college time. Used to come here to have our breakfast weekly before class and since then did not really come over. Its one of a famous kopitiam, New Cathay Kopitiam known for breakfast that you will be spoil for choices, as the food here are pretty good.
Till last holiday, went for hiking and came down, then my friend keep asking me where to eat and I mention why not go back to our old kopitiam and he mention good idea where he also did not go there for quite a while.
As usual, I will order my few favourites in a shop and I am suprise to see that this Curry Mee stall is listed as one of a top 10 food to eat in a online guide and my friend told me that their business been so good that make them actually a star in this kopitiam. They also got feature in Penang Food Trail and Rasa Rasa Penang.
All the classic food are available as you name it, most of the food you can get it here, from Char Koay Kak, HOkkien Mee, Char Koey Teow, Wantan Mee, and many more. . .
Not only that, this kopitiam had gain its popularity to many tourist, as the table I am sharing, have Indonesians, Ipoh People and Thai people.
Oh, one of my favourite Indian Apam as Penang version is slightly different to those in KL. Right in the middle we have an egg that makes it flavourful. I forgot to take pic of it. 😀
HOkkien Mee here are pretty good as the soup base are pretty sweet with prawn head taste and I always love mine to have lots of Chili to make it extra kick.
Although Curry Mee are listed in food guide and online guide, I find that the soup flavour is pretty mild with coconut taste and the curry paste they have is slightly different. The squid sauce that make it slightly sweet that doesnt comes to my liking. I prefer other places but well,
This is not Chinese Pan cake, but more like a modified version and used to be famous back in those days and now, I guess many prefer hawker food and I still find this pretty good,as its filled with Banana, raisins, egg and pair with my kopi kau just nice.. @ RM 5
If you are in Penang, you can put this kopitiam as one of your hunting ground for breakfast. . Wan TAn Mee here is quite another signature too. .
Kedai Kopi New Cathay
Lorong Kucing off Jalan Burma
10350, Pulau Tikus, Penang
[update: Jan 2014 uncle and auntie had moved. dont know where they are now]
How many of you often crave for food? I often crave for a few food and Curry Mee is one of it. In Klang Valley/ Selangor area, it is definately very hard to find Penang Curry Mee and one which is the nearest to Penang few years ago is Lorong Seratus Tahun in SS2. After they have converted to HALAL status, I no longer go back to that shop anymore. The different between Penang Version and KL version is Penang soup base is more towards coconut taste and KL version is more towards curry chicken ..
Well, the auntie previously did their business at a kopitiam behind KFC and now they have move to Millennium Eighty Six still inside seapark. thanks to Bangsarbabe as I borrow her pics. . :D, the sipek good in food hunting, introduce us this auntie which is from Penang that cook authentic Penang Curry Mee. We used to dine alot and now she move we also follow along.
a simple stall that locate inside the shop which is next to the kopitiam coffee making stall.
This picture was taken at the old stall in Seapark but I did not retake the new one at the new stall as the most important is the curry mee still the same.
They have a few condiments that is available in the stall as it depends on what you order.
This is the thing that you must not MISS. A bowl of simple Penang Curry Mee @ RM4.50 for small bowl and RM5 in big bowl. The auntie is really generous on the portion.
This simple Penang Curry Mee is the killer that often makes me crave for it. A bowl that comes along with tofu puffs, prawns, cockles, cuttlefish and best of all got pork blood, mine this round I add on with Pork Ball (RM0.80 additional each). The important is the soup base that hint of coconut, a bit clear, sweet that the auntie use alot of prawn heads to cook the soup and with a hint of pandan too. Then the chili that given separately, as I prefer mine to at least add on 1 spoonfull of chili to make it super chili red and spicy.
Anyway, if you do crave for Penang Curry Mee, I rate this by far the best and its a MUST TRY! The auntie also used to serve Koey Teow Soup and Penang Hokkien Mee (prawn Noodle) which is good too, as currently this is her new location, she will bring back her signature soon. Do watch out if you do go . .
___ Updated on 18th Jan 2013
Not only that, my friend introduce me the WEstern food next to the curry mee stall and I must say its a bomb.
2 huge slab of Pork chop that cost only RM10, definately very fresh piece of pork meat being slowly grill on the pan and drench with rosemanrry black pepper sauce is just very satisfying. Another thing to aim for in this coffee shop. – Highly recommended.
I remember quite long ago when I first start reading blog, this Sarawak laksa known as one of the best in KL that was blog by many bloggers on the quality of the food that similar to be compare to their origins. Little did I remember or I have nearly forgot about this place existence till my friend bring me here to satisfy on their cravings
Kedai Makanan Nam Chun is a typical coffee shop where you can find in most of housing neighbourhood that house many types of hawker stall but this particular ones house 2 special stalls that have attracted many East Malaysian patrons to be hunting their favourite food which is famous for Sarawak Laksa and Kuching Kolok Mee.
Some where along those lines with a few reviews that I read, apparently this is one of the best but with slight inconsistency of quality ( in other blogger review)
Dining in here could be hot and you would just want to spend a quick 15 to 20 minutes.
Here is my bowl of Sarawak Laksa. I have never tried before laksa from the east and this would be first experience. 2 prawns sitting on top of the noodle nicely decorated to make it colourful for my picture. Slightly thick soup base with a bit sourish, a bit strong taste of coconut milk, spread with some egg slices and coriander leaves with a bowl cost RM5.00. One of the most unique thing is the special type of vermicelli that they are using, thicker then normal mee hoon.
According to my friend, today’s quality was so so compare to other time that they have had.
Kolok Mee, is another type of East Malaysia food that is top with many slices of Char Siew, some fish ball and blend in taste. IT taste normal for me besides that, apologize that the noodle had been stir as she is too hungry and makan first.
This is not East Malaysia food already as I was sitting there looking at old uncle cooking, what makes me order that he have a special pot of soup base that added on to cook along and I thought that must be his own soup base that had boil for long time to cook along. Not only that, he also have another side smaller pot that added on alot of mince meat after he had done the instant cooking.
This would have been a good perfect bowl of Instant Pork Noodle Soup if the mince meat wasnt that salty. The uncle is very generous with its ingredient and a huge bowl like that cost RM6.
Right after my meal, I was looking something to much some more then discover this little tricycle and went check it out. Its a motor that filled with home made nyonya kuih~
When I saw the selection I drool as the texture and quality that this little stall have to offer. By the look and colour texture had attracted me already.
I bought nearly everything a piece each. Conclusion, I love it so much and I ta pau another RM10 bucks worth of Kuih. Highly Recommended if you love Nyonya Kuih. One of the best that I come across.
-= KA CHING =-
Food rating 7/10 , not bad lah, will come try again -Stamped-
-WARNING –This is based on my individual taste. Try it at your own risk-
It had been quite a while since I last visited this shop that used to be one of my favourite shop to come for ‘Tong Sui’ and some kuih when I used to stay in Loke Yew. Kedai Makanan dan Minuman PMK still maintain one of my favourite place to come by as I usuall come here pretty late around 9’ish whereby most of the stuff sold out but still can get those what I want.
Kedai Makanan dan Minuman PMK is located nearby Pudu Plaza where its not hard to find. A simple coffee shop that offer local delicacies that are pretty well known for their Chinese deserts and snacks that can satisfy my crave easily, would say one of the best stall in KL for tong sui.
Price in here are very decent . . .
Its a simple kopitiam seating arrangement. . .
Some of their signature kuih .. .
My Ginger soup with Tong Yuen, is one of my favourite. I used to hate ginger soup as time pass by I learn to accept and start to like it. Ginger soup base here is slightly strong and spicy and those who do not prefer the strong taste would end up disliking it. Comes with sesame filling and pair perfectly with the soup base.
Another one of my favourite is Herbal Egg Tea, that not many places can cook this tong sui very well. One which I often make a take away as its too good to be miss. Mild in taste yet light fragrant on herbal taste make it a good soup to turn down. Comes with an herbal egg too.
As when I crave for dumplings, here would be an option that price is reasonable yet comes generous ingredient.
If any of you do pass by here, here is definitely one of the place to drop by for visit especially on their ‘tong sui’. Well, another recommended place by me.
-= Ka Ching =-
Food Rating 8/10, drop by for nice tong sui~recommended!!~ -Stamped-
–Warning– This is based on my individual taste. Try it at your own risk-
Jalan Kancil off Jalan Pudu,
50490 Kuala Lumpur,Malaysia.
I guess some of you have seen my previous blog on Hennessy X.O appreciation grows in Penang happening last year happen on May 2011 at Suffolk House Penang (click here for previous write up). Early this month, we were the lucky few bloggers to be selected to follow the young Chef Michael Han to Penang for food trail.
We were all just excited about the food trail as on the plane, some of them were saying, I want Chendol, Laksa, and . . . . those food names just got blurt out by many of them.
We purposely did not take any breakfast as we prepare to follow suit food hunting with the chef.
and I could not even remember when was the last time, that I did follow a tour or onboard a bus with a tour guide. It makes me felt that I am like a tourist, with the guide explaning and telling us the history of Penang. Learn quite a lot of new stuff on the way. As we look on our itinerary, I am happy all those food area are my favorite locations.
First stop of food trail at 10am, we stop by at Penang road, at Joo Hooi Cafe for Asam Laksa.
this laksa stall was chosen as it is around 40 years old, starting from parents then now the son is taking over. Penang Laksa well known to many tourist that its a food that must not miss if you set into Penang, that is also voted as one of the best street food listed at number 7 on World’s 50 most delicious foods complied by CNN Go in 2011.
All of us getting ready as our arrival create a huge curiosity to many customers inside the coffee shop. Most of them stare and commented, and then stare again as we came in a huge group with cameras, including Penang reporters and cameraman.
Asam Laksa is know along with its sourish fish base soup that Asam is the malay word for tamarind that use to give the stock its sour flavor.
One of the main ingredient that is used is made with ikan kembung know as mackeral fish. Penang Laksa is different in flavour as it include lemongrass, galangal and chilli. For garnishing on top, serve along with mint, pineapples slices, thinly sliced onion, shirmp paste, and torch ginger flower.
Then it is serve along smooth texture of rice vermicelli
Chef Michael is definately not a stranger in this local scene street food as he grown up with a nanny that is from Penang. Chef enjoying his bowl of laksa. . .
So does me. 🙂
Then after the meal, he went over to learn Penang Style laksa preparation by the stall owner, as checking out the broth and he is impress on the process as this laksa stall prepare by going through 2 types of soup.
Early in the morning, we were already yam seng all the way with Hennessy X.O and the uncle is so joyful
Uncle were so happy as get to know that a famous young chef dropping by his stall. Very nice and talkertive too.
As before we head out, we were adventurous trying to think what the chef have in mind, then we pair X.O into our laksa. Turn out to be, not bad. If it were cook into it, I think would taste more kick eh!
Next stop, New World Park, Lee Brothers famous Ice Kacang.
Along with Pai Tee also known as Top Hat.
Anna with her weird expressions!
chef is enjoying both Ice Kacang and Pai tee
Pai Tee, outer layer of pai tee is cripsy, then filled with chinese turnip and topped with fried shallots, diced carrots, fried egg and peanuts. For me I always eat it in one big mouth. 😀
3rd stop is one of my all time favourite Nasi Kandar, never fail to come here whenever I am back Penang but this would be the first time I dine here in the afternoon. This place need not any further introduction as now it is pretty well know to many locals and even tourist.
Many people would have hard time finding this place as it is actually hidden one of a small alley that tuck in between these 2 pre-war house.
Usually in the afternoon the crowd here is crazy and gets even worst if its a long weekend with tourist pouring in. . .as I only often come here for supper. . 😀
I just realise that many family crowd did order their Curry fish head and the fish head is seriously huge!
This round this is what we have for lunch . .
Fried chicken is a must have!
And I prefer my version of nasi kandar is with kuah banjir (lots of curry gravy)
Wilson enjoying his meal as turn our to be one of his favourite spot too.
This is what happen if you come after 12pm during long weekend. You can see its line grow and make a long L shape after that. One of the reason people love this stall because of its spicy curry gravy and the spices that they cook along.
4th stop is at Kafe Khoon Hiang at Dato Keramat for Ah Leng Char Koey Teow. Apparently, there are places which is available that, in the afternoon in this coffee shop, is the son that fried it and during night, is his dad that are frying at Jalan Zoo, Ayer Itam area. I have heard so much about Ah Leng CKT and never once drop by and here am I to get the opportunity to try one of the stall.
Look at the huge prawn that were added in
One thing I notice on the frying style is that he added in ‘ti chio’ (sweet Sauce) and this is the first time I come across Char Koey Teow added that in.
Then chef were thought to fry on Ah Leng Char Koey Teow version.
Guess who is next tyring to cook. Anna. Wonder who will eat her cooking version.
Tadaaa, here is the Char Koey Teow with the texture and colour of it, definately looks good!
As the char Koey teow were fried up and serve, most of them cant wait to get a bite of it as it smells fragrant and top with juicy prawns.
Before that, cheers again as we were drinking as early as 10am from the first stop, and of course we have to skip at Nasi Kandar area.
Ah Leng Char Koey Teow cook along with prawn mantis too. Best of all, it did not stop there as we went adventurous again we we infuse the CKT along with Hennessy X.O and it turns out to be superbly good. More fragrant and stronger in taste. After our own mixture, the CKT were gone in seconds. As another plate was serve, we did the same thing again and other food bloggers just came and attack.
Chef enjoying this CKT a whole plate by himself.
Final stop would be at Kedai Kopi Seng Thor that is famous for its fried oyster. This is one of the shop that I grew up along to dine there most of the time when I was a kid as this fried oyster is stall is my grandmother’s favourite stall. We called it ‘O-chein’. She would eat at least 3-4 times aweek or would follow my grandpa to sit in the coffee shop while he is reading his newspaper.
Seng Thor Fried Oyster Ommelete is one of the stalls that you must try if you love this dish. Just that you must have the patience to wait, as it can easily take up your waiting time from 30 mins to an hour.
First he will put his own mixture of ingredient with a thin layer at the bottom to cook along then top with 2 eggs. Then he will repeat this process couple of times and chef is amaze of the version of Fried Oyster Ommelet in Penang as they have never seen this version of cooking which is totally different from the ones they had in Singapore.
As when Chef Michael saw how he pour the whole pot of oil to cook along, he was stun for a while and imagine how greasy the food will be.
After the base is cook, he will separate it at the side and cook another layer.
this is how it is while cooking along that soak into near full pot of oil
With huge fire frying along like that, I just cant wait to have a big bite on this fried oyster.
While waiting for our lovely fried oyster, I get a chance to take picture with the chef himself and understand further on how he actually end up being a chef.
Upon request need to take a weird picture, so this is how it end up . .hehe
Jeng Jeng Jeng, after 35 minutes of waiting, here is our plate of oyster that its sprinkle along with lots of mini oyster. It cook with alot of oil yet it does not taste greasy as it is.
And this plate turns out to be one of Chef Micheal’s favorite. To make it even more flavourful, must not miss to dip along with chili sauce.
And we try again to infuse with Hennessy X.O. Turns out to be CKT still the winner among all. I guess if the oyster were soak into Hennessy and cook then, it would taste awesome (in my own imagination)
Then we head back to hotel for a short break then head for an interview session with him. During the interview session, one good thing to know that he have high expectation for Penang food as he grown up to have one of the best food from his Nanny.
chef mention that Penang food would pair very well with Hennessy X.O as the food in the island is robust in taste. Then further understand him that he is actually from Law background that did not practise law but his instead pursued his dreams to become a chefs. Then by following his passion he kick off his career in a fine dining restaurant Au Jardin before moving on to stints at The Fat Duck, L’Enclume and Anthony’s in England, Mugaritz in San Sebastian, Spain and Noma in Copenhagen, Denmark.
With his hard work and dedication to excellence that had made him being nominated for the World Gourmet Summit Awards of Excellence ‘Rising Chef of the Year’ in 2010 and 2011, with FiftyThree, his restaurant that opens its door at year 2009 and nominated as ‘Best Restaurant’ in 2011. Notably, FiftyThree was featured as one of World’s 50 Best Restaurants ‘Regional Spotlight –Singapore’, and on CNNgo.com’s Best Eats 2010 as Singapore’s Best Gourmet Restaurant of 2010. The awards doesnt stop there as FiftyThree also won the World Gourmet Summit Awards of Excellence ‘Restaurant of the Year’ in 2012, with Michael garnering the title of ‘Rising Chef of the Year’.
Here are the interview video capture by Wilson. Thanks you~
Pictures credit to Wilson (bloggers whom attend along are, Anna,Cheng Yi, Me, Wilson and Sidney) along with Chef Michael and Karen
However, after this preview of food trail, I am very curious what Chef Michael will prepare for us at next session in Penang within the chapel of St. Joseph’s Novitiate from September 26th to 28th 2012. His cooking style or background are more European cooking which using less oil and fresh ingredients. I just cant wait what is the dish that he is going to come out with this challenge that being put upfront, that by deconstructing Penang local delicacies to make a fine dine. Looking forward for end of this month for the special dining.
and wheee. . got feature in The Star, Metro north section