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2018-07-31
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The buffet restaurant was well known for its Penang buffet since the 1970s. For a weekday night, the place was packed with customers. Besides the penang fare, one could also find cold seafood such as crayfish, cooked prawns and mussels on ice.Can't help noticing that everyone just went straight for Tow Kwa Pok. The moment one opened the cover, it smelt so mouth watering. Stuffed with minced pork and vegetables, topped with brown sauce and chilli sauce, it was so delicious.We were lucky to get a
The buffet restaurant was well known for its Penang buffet since the 1970s. For a weekday night, the place was packed with customers. Besides the penang fare, one could also find cold seafood such as crayfish, cooked prawns and mussels on ice.
Can't help noticing that everyone just went straight for Tow Kwa Pok. The moment one opened the cover, it smelt so mouth watering. Stuffed with minced pork and vegetables, topped with brown sauce and chilli sauce, it was so delicious.
We were lucky to get a plate of freshly fried Char Kway Teow which one could taste the wok hei in it. Remember to help yourself the crispy pork lards. Accompanied the meal with Teh Tarik which tasted not bad at first but felt watered down after having the heavy stuffs. The manager said said that the restaurant used to served Teh Halia (Ginger Tea) but replaced it with Teh Tarik after feedback from customers.
There was a number of live stations for Hokkien Mee Thng, Penang Laksa, Kway Teow Thng, Ark Thui Mee Sua Thng, Kueh Pie Tee, Popiah, and Ban Chang Kueh. The broth for the Hokkien Mee Thng was quite rich and flavourful. The Penang Laksa was not bad but the broth was not spicy and sour enough for local Penang taste. The Ban Chang Kueh was light and crispy even after left on the table for quite sometimes. It was made freshly by an old auntie who looked old enough to be my grandma.
There was also rare local dishes such as Char Moey and Nasi Ulam which were rare to find these days, but the porridge was lacking of wok hei taste, while the other latter was kind of bland. The Pig Stomach Soup was full bodied and peppery without offending smell or taste from the meat.
For dessert, the freshly scooped Tau Huay with Gula Melaka was smooth with kind of an old school feel. The Apom Bokwa was soft and went quite well with the banana sauce. The assorted kuehs such as Kueh Dadar, Kueh Bengkah, Pulut Tai Tai (served with Kaya), Kueh Talam, Abuk-Abuk, Kueh Lapis, Ang Ku Kueh (Tau Sa), and Rice Bengkah were cut into small pieces. Soft and yummy.
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