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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.

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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.

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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.

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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. . .

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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.

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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. 😀

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 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.

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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,

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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. .

Location:
Kedai Kopi New Cathay
Lorong Kucing off Jalan Burma
10350, Pulau Tikus, Penang

Operating Hours : 7am – 1pm

GPS: 5.432376, 100.309504


View New Cathay Kopitiam in a larger map

Thinking back when was the last dinner I had for Hennessy and I thought it was like bout 2 months ago and never thought it was last year event. Time really flies and year 2012 definitely a great achievement in my blogging time. Never thought I would actually be in the scene with the rest as I usually love to read those foodie who got invited to such glamour event. It was a great break thru for me and thanks to you who give me this opportunity.

Then last week, right after I came back from my lunch I got a surprise delivery package on my working desk as I curiously open up the packaging and I was excited to see again hard dark black invitation card with gold wordings. I am  amaze how this year invitation card looks like, that its a classic ticket that will sail us to a great discovery, as I was already impress with what Chef Han did last year (Food trail & Actual Day Dinner – click to read) and I am pretty sure that their latest selection of chef would definitely surprise us with her creation.

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Then I insta on the invitation card, one of my close friend in US told me she loves her as she emerge as one of the last few final contender in Top Chef. I felt excited by her saying and cant wait to see her in action this week.

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Okay, let the sail begins with the theme EMBARKS ON THE SPIRIT OF CONQUEST is what HENNESSY X.O Appreciation Grows 2013 is about with selected Chef Lee Ann Wong will be the captain to bring us through an amazing journey. Born and raised in Troy, New York, Lee Anne, a 2nd generation Chinese- American, was not drawn to the kitchen, favoring sports –softball and ice hockey – instead.

A girl who started her study in fashion and how did she end up in cooking is when she found her passion for cuisine grows during her first year studying Fashion Design at FIT when she started cooking for friends. As her passion grows in cooking and decided to switch then she never look back since then.

Graduating from The French Culinary Institute (The FCI) Chef Wong jumped into the restaurant world. She immersed herself in New York’s fusion cuisine – working for several years at Marcus Samuelsson’s Aquavit, then Jean Georges Vongrichten’s Chinese venture, Restaurant 66. She has also cooked and staged in kitchens all over the world, including The French Laundry, Charlie Trotter’s of Chicago, Nobu, The Four Seasons, Trio, Casa Oaxaca in Mexico and Cap Jaluca in the British Virgin Islands – picking up global flavors and techniques along the way.

Chef Lee Anne Wong is also the Executive Chef of Event Operations at The French Culinary Institute by working alongside culinary heavy-hitters such as Jacques Pepin, Andre Soltner, Ferran Adria, Tyler Florence, and Martin Yan.

When my friend said that she loves her, only I realize that she emerge as fans favorite with her fusion flavors cooking that took her to no.4 in the competition of Top Chef. Since then, she become more popular

Why not check out the clip below, as she emerge as the first female chef for the Hennessy X.O Appreciation Grows series of events.

She loves to travel during her personal time with vast experience in her 12 years cooking experience is definitely something I am really looking forward to set sail with her “Spirit of Conquest” – to experience the past, present and the future of the original cognac that will take place at Chin Woo Stadium for 3 days.

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Chef Lee Anne Wong and Foo Ken Vin, Senior Marketing Manager, Moet Hennessy Diageo Malaysia pose with the canapés prepared during the canapé masterclass happen in March.

 

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.

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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.

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We purposely did not take any breakfast as we prepare to follow suit food hunting with the chef.

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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.

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First stop of food trail at 10am, we stop by at Penang road, at Joo Hooi Cafe for Asam Laksa.

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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.

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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.

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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.

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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.

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Then it is serve along smooth texture of rice vermicelli

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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. . .

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So does me. 🙂

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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.

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Early in the morning, we were already yam seng all the way with Hennessy X.O and the uncle is so joyful

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Uncle were so happy as get to know that a famous young chef dropping by his stall. Very nice and talkertive too.

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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!

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Next stop, New World Park, Lee Brothers famous Ice Kacang.

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Along with Pai Tee also known as Top Hat.

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Anna with her weird expressions!

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chef is enjoying both Ice Kacang and Pai tee

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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. 😀

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Ice Kacang

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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.

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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. . 😀

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I just realise that many family crowd did order their Curry fish head and the fish head is seriously huge!

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This round this is what we have for lunch . .

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Beef Curry

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Bean Sprout

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Fish

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Fried chicken is a must have!

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And I prefer my version of nasi kandar is with kuah banjir (lots of curry gravy)

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Wilson enjoying his meal as turn our to be one of his favourite spot too.

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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.

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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.

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Look at the huge prawn that were added in

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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.

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Then chef were thought to fry on Ah Leng Char Koey Teow version.

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Guess who is next tyring to cook. Anna. Wonder who will eat her cooking version.

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Tadaaa, here is the Char Koey Teow with the texture and colour of it, definately looks good!

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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.

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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.

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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.

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Chef enjoying this CKT a whole plate by himself.

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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.

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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.

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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.

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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.

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After the base is cook, he will separate it at the side and cook another layer.

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this is how it is while cooking along that soak into near full pot of oil

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With huge fire frying along like that, I just cant wait to have a big bite on this fried oyster.

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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.

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Upon request need to take a weird picture, so this is how it end up . .hehe

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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.

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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.

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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)

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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

For the first time I have join an activity food crawl. I have seen some bloggers to do that, it is fun to hop around a few outlets in such a short period of time and try out their signature food and get to know more of the food better. What is more fun that can celebrate Merdeka a bit early that what us Malaysians do best is by eating and hanging out, that this round its called Merdeka Makan Makan Food Trail. As this post is going to be a long post, I have split it into 3 parts that will host up 6 restaurant that we have hop around on the night.

Malaysia is famous for our 1 Malaysia concept that 3 main races helping each other. Jaya 33 which is not too far from the concept that they host array of reginonal cuisines from Malaysia, Vietnam, Japan, Germany, Italy and some others, and as a host of course we start off with local cuisine that located at ground floor of Jaya 33 is this Shyet-Li’s Kopitiam.

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This outlet offer some of the best of Malaysian cuisine that cook with their authentic recepi.

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This is a modern style kopitiam that have their own look and feel, with marble tables and wooden chairs and decorations on the side making more classic as possible.

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Kampung Fried Rice with tumeric chicken – recommended

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Mee Goreng Mamak – recommended

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Ayam Bakar Kerabu Mango

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 Sago Gula Melaka

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Fruits Rojak – Recommended

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 One of the signature in da house is Roti Jala with Chicken Curry – Recommended

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Mushroom Noodles

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Stingray Asam Pedas

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The Muhibbah Platter @ RM19.90

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Curry Laksa

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Cendol @ RM4.90

No Doubt that this kopitiam beats any of the chain out there in terms of the food quality and price. Well worth it and sure I will be coming back for more. If you ask me would I recommend it, certainly yes.

Shyet-Li’s Kopitiam:
Unit PG-16 JAYA33
No 3, Jalan Semangat,
Tel : 03-7960 3563

Next is Nagomi Shabu – Shabu (click here)

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