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2012-04-29
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Heard so much about this place and decided to have our gathering there. Started by husband and wife duo, Paul Ooi and Hannah, they brought in authentic quality Penang cuisine by a team of chefs from Penang. Paul grew up in a traditional Nonya environment where flavors and high quality standards are part of his life.My first dish on the table was the assam laksa. It's delicious. I'm a big fan of assam laksa and so it's not surprising that it's the first thing I'm after. Although it just a ti
My first dish on the table was the assam laksa. It's delicious. I'm a big fan of assam laksa and so it's not surprising that it's the first thing I'm after. Although it just a tiny bowl, you get the entire flavor all packed in one. I like the taste of the soup base. Drank up the entire bowl.
Again, the soup base is yummy. Although you can't taste much sharks fin in the little bowl but hey, for the price we are paying, it's good enough. It's not always about quantity but also quality. What's important is that they top up the food really fast. I watched from afar and notice that service crews were on their toes to check on the food. Once it runs low, they top it up almost immediately.
My third dish was the penang fried kway teow. Not a very big fan of white fried kway teow...I prefer the black ones. But this one has nice fresh ingredients and they are included into the kway teow sparingly. I think they have more ingredients than kway teow.
The chilli crab is lightly spiced. I do not find this dish overly hot so it's definitely safe for the stomach. Love the springy feeling of the meat. Cute mini man tous are on the side for those who like to dip man tou into chilli crab gravy.
I made this rojak myself. You can find this at the dessert corner. There's a whole lot of ingredients to choose from and you get to choose what you like to be stirred in because, well...it's a DIY station.
Wanted to do this myself too but the chef was there. So she did it for me which is good because I'm definitely gonna mess up the whole thing. I love cuttlefish and this dish confirms my love.
I had wanted to take the nasi lemak but I was too full from all the good food I had earlier so I only took the ikan bilis and cucumber. Well, at least it's part of a nasi lemak dish. The ikan bilis is super crispy even after leaving it contact with air for so long.
For desserts, I made my own rendition of ice kacang. It was actually a combination of ice kacang and chendol but without the brown sugar sauce. Ended the entire dining experience with gui lin gao which I think was one of the better desserts I had in most of the buffet restaurants. You can actually taste the bitterness of the jello. Thumbs up for the food and of course the rate at which they top up the food. Water jug replacement on the table is abit slow though. Can be improved. Price is also reasonable for the quality and the selection I'm getting. We paid $26.90++ each for the Friday dinner. Good value for money!
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