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2013-10-18
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We visited Penang Kitchen at Tanjong Katong Road to taste authentic Penang dishes.The location is along the main road and transportation to this place is easily accessible. This is their second outlet with the first nestled at Bukit Timah neighbourhood. Upon arrival, I was welcomed with a glass of cold Nutmeg Lime Drink. At the price of S$3.20, a great quencher. Slightly sourish and believed to improve digestion and reduce flatulence.The first dish of the night was Penang Fruit Rojak. With a c
Upon arrival, I was welcomed with a glass of cold Nutmeg Lime Drink. At the price of S$3.20, a great quencher. Slightly sourish and believed to improve digestion and reduce flatulence.
The first dish of the night was Penang Fruit Rojak. With a combination of different types of fresh fruits and vegetables such as green and red apples, star fruit, pineapple, cucumber, turnip and in- house keropok smashed into bite pieces with a good mix of special prawn paste and generous amount of peanuts and sprinkled chopped ginger flower. Taste was good with a strong thick flavour of the special prawn paste. Priced: S$7.80
Nasi Goreng Kampong Penang was next on the menu. The not too spicy fragrant fried rice served with a big piece of Papadum and small portion of Achar pickles. The flavorful pickles goes well with the fried rice. The ingredients for the fried rice includes a few pieces of medium size fresh prawns, a good mixed to Grago (small shrimps) and beaten eggs topped with a good sprinkle of deep fried shallots. Priced: S$8.90
The Penang Sampler dish of Lor Bak and Belachan Chicken Wings served with sweet sauce and chilli. The skin of the Lor Bah was not crispy but the taste was delicious with a good balance of both lean and fatty pork and went well with the sweet brownish sauce. I could not taste the belachan from the chicken wing. Priced: S$13.00
I was impressed with the Penang Prawn Noodle Soup. The accompanied ingredients consisting of fresh prawns, sliced of leaned pork, hard boiled egg, crunchy bean sprouts and water spinach. The not so spicy broth was flavoursome resulted from the pork stock and pulverized prawn heads and shells. Priced: S$8.30
Penang Assam Laksa, the staple of Penang hawker food. The gravy supposed to be hot, spicy, sour, pungent and full of fish broth was mild and lack of richness. I was a little disappointed with this dish. There was no trace of Ikan Kembong (Mackerel). The noodles were springy with a good serving of mint leaves and shredded lettuces topping. Priced: S$8.30
Another popular legendary dish was the Penang Char Kway Teow. There was a good mixture of sliced Chinese sausages, fresh prawns, eggs, ku-chai (Chinese chive) and crunchy bean sprouts. One missing ingredient was cockles. The presence of small lard pieces has added a fragrant taste to this plate of flat noodles. Priced: S$8.30
Hmmh Herbal Duck Mee Sua which is Penang traditional soup with broth herbs simmered for many hours. There was a large piece of the duck drumstick combined with a good tasting soup of various ingredients including wolfberries. This soup reminded me of the Pig Kidney and Liver Mee Sua.Priced: S$9.00
We had Chendol and Almond Tang Yuan for desserts.The Chendol definitely cool me down. The shaved-ice and thick rich flavour of the Gula Melaka and coconut milk has an extremely smooth and creamy consistency.
The black sesame Tang Yuan in almond paste was smooth and nutritious. Cooked with grinded almond into a paste together with egg white.
Indeed a wonderful dining experience with Penang cuisine in the company of friendly OpenRicers, meeting new friends, sharing food experiences and taste buds.Post
