5
3
0
電話號碼
6467 7003
開飯介紹
位於新加坡中心的Penang Place提供正宗、優質實惠、不含豬肉或豬油的檳城美食長達16年。我們的廚房由7位檳城廚師掌廚，主要提供自助餐，主打菜色有：檳城炒粿條、亞參叻沙、福建麵、仁當牛肉、糕點和煎堆等。
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營業時間
今日營業
11:30 - 14:30
18:00 - 21:00
星期一至五
11:30 - 14:30
18:00 - 21:00
星期六至日
11:30 - 21:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
I didn't opt for buffet this time round as I didn't want to gorge senseless (again). Going ala carte, i ordered:1) Fried Rice - this was for my daughter who doesn't know how to appreciate the other dishes. Truth be told, the rice was fried fragrantly and the chicken wing was beautifully seasoned & fried.2) Penang Prawn Mee - I had mine with thick bee hoon. I love the fresh prawns and the thick flavourful soup! Add chilli flakes for kicks and vola! Magic in a bowl!3) Char Kuay Tiao - this is the bomb! I honestly feel their char kuay tiao can rival many hawker ones out there. Of course theirs is more expensive but they do serve theirs with generous and fresh ingredients.If I am younger, I would have conquered their buffet in style but now, I think ala carte is more my ability. Will return again.
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I was introduced to this restaurant in a rather deserted Fusionpolis. Went there on a saturday evening and was very surprised to see that this restaurant was packed with people.You need a reservation to prevent any disappointment. I tried almost everything in the buffet line and I highly recommend the following. Rojak. The sauce is very unique tasting and tasted very good of course.Kueh Pie TeeThe crispy cone was fresh and good even it was out in the "open" the whole evening. The fillings were really fresh and nice.Fried Kway Teow & rendangThis picture had a mixture of some of the main dishes I tried. The most unforgettable was the flavourful taste of the kway teow and the tender rendang dishI tried some of the kueh kueh, I have no pictures. But they are must try no matter how filled you are!
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I have my lunch with my fellow colleagues in this restaurant. I have ordered their signature Penang fried kway teow, which to me was not really that fantastic at all. The kway teow is smooth and fragrant. Unfortunately I feel that the green vegetable in it may be abit too old and not crunchy at all. The cockles inside this dish is also cooked too long and become quite tough texture. At the price of $9.90 per plate, I think this is too expensive. The service was alright but nothing fantastic. The environment is quite comfortable and spacious.
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Heard good reviews about this place from friends, and reviews online seemed quite ok, so I finally got together a group of friends to go there for Christmas lunch. I heard rave reviews about the Penang char kway teow - the signature dish for Penang Place and so that was the first dish I attacked. I reached the restaurant at around 12 noon, but as you can see in the photo below, the char kway teow was emptied out already! Never mind, we attacked the keuhs section first, while we hovered around waiting for the next round of kway teow to be replenished.The keuhs were all pretty good, not too sweet. But the keuh ko sui, which is a bit like the ondeh ondeh is way too soft. The whole piece just collapsed in the mouth in a mushy mess. I expect the skin outside to be springy while the inside oozes out. A few friends liked the keuh ko sui though....oh well, differing tastes then Aha, due to my ever-sharp eyes, I pounced upon the char kway teow once it's out. Being one of the first few to attack the newly dished out kway teow, I got myself quite a few nice, huge springy prawns. There are cockles too, although they are a bit small. The wok fragrance is good, and the spiciness is just enough and the kway teow not too greasy. There's plenty of chye sim vegetables in there too. Tastes really good! If you have a large appetite, one can easily polish off one or two plates at one go This is a dish that you must really try!Hmmm, perhaps we already tried the good stuff at the beginning, the quality of the food seemed to go downhill subsequently. The platter below has nasi lemak rice, beef rendang, curry chicken, mixed veges and steamed otak otak.Let's start with the better item: The beef in the rendang itself is quite tender, but I find the flavouring to be a bit too sweet for my liking. Mixed vegetables were ok. Nasi lemak rice was just normal, nothing to shout about. In fact, I think it is too mild-tasting. Sambal chilli is too sweet and not fragrant enough. Curry chicken's curry is too dilute, and the potato could be cooked a bit longer for the curry flavour to be absorbed fully and for it to be softer. Sorry, potato person here My curry potato standard is high. The steamed otak is too mushy and a bit watery...not nice. Moving on to the jiu Hu Eng Chai (cuttlefish with kangkong). I'm not a big fan of this dish, but my friend, another harsh food critic, is. According to her, the dish "cannot make it". She's Malaysian by the way, so she has her own high expectations of the dish. The sauce used is totally different from the authentic Penang version. They used the sweet sauce for the hawker-type of chee cheong fun instead. Ok disclaimer here - I dun like the hawker-type of chee cheong fun. I only like the hong kong dim sum style of chee cheong fun hahaha.The Penang hokkien noodles is similar to the prawn noodle soup in Singapore, just that they use beehoon and add in half a boiled egg. I don't like this as the broth is too sweet for my liking. The Penang assam laksa is pretty good and it really whets up your appetite. For the fried food platter, the Penang Lobak was not bad and the chicken wing ok too. The spring roll is another must-try. It's really crispy! Shiok to hear the crackling sound as you bite down into the roll. I believe it's handmade, as the spring roll is quite huge and there is a lot of shredded turnip inside. This is another popular item that disappears very fast from the buffet table.There's a fun area for you to make your own ice kachang or chendol. That can't go much wrong, since you can cater it to your own tastes Other desserts I tried: Pulut Hitam (quite good), Luo Han Guo with Dried Longans (not bad) and Gui Ling Gao with honey (yucks, no herbal taste at all in the jelly, and the honey is too thick)Ah, almost forgot to mention that for the Christmas buffet, they charged us $3 more than usual, so it's $25.90++ per pax because they serve Turkey and ham. Aye, nothing much to shout about, the turkey tastes just like roast chicken and the ham is nothing special.Well, in summary there is a large variety of food offered for their buffet. Penang Char Kway Teow, the fried springroll and the keuhs are the highlights. Other than that, the rest is mostly just ok stuff. Depending on how you see it, $30 will be expensive if are just here to try the kway teow. You can try ordering the item ala carte then. However, if you like variety and are not too finicky about your food (like I am), you can always try this place out.
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The Penang Fried Kway Teow is very popular here. Being been to the restaurant, I know the Penang Fried Kway Teow will disappear from the buffet line in an instant. When I walked into the restaurant, I stole a glance at the buffet line and the Penang Fried Kway Teow's trap was empty! Lucky we have a big group and we can take turns to check out the buffet line for the Penang Fried Kway TeowI am delighted the Penang Fried Kway Teow was still as good. I also breathed a sigh of relief when the group commented the Penang Fried Kway Teow was good. The Penang Fried Kway Teow stirred fried with bean sprouts, cockles, prawns, fish cakes and eggs also had the wok smell. Besides the delicious food there is also an element of fun where one can DIY what they want to eat such as Nasi Lemak, Penang Laska, Fruit Rojak.The other dish I was looking forward is the Cuttlefish Kangkong. Not many eateries are selling this dish anymore. I missed the texture of the Cuttlefish with the sweet dark sauce.Another dish that we seldom get to eat is the Fried Cempedak Fritter. It is like Goreng Pisang (Fried Banana) but the fruit is much sweeter. There were many other savoury dishes that I could not resist going for a second helping.Lastly is the spread of desserts. Kids will love this, they can mix and match to make their own Chendol or Ice Kachang.
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