1
0
0
Telephone
03-8052 0181
Opening Hours
Today
09:30 - 21:30
Mon - Sun
09:30 - 21:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Recommended Dishes
RELATED ARTICLES
My friend told me there is a place that sells delicious and original Penang food. Me being the skeptical Penangite who has been deceived so many times in Kuala Lumpur and Selangor touting original Penang food, found it hard to believe my friend. I told my friend that I will only step into this café and become the guinea pig if he gives me something in return. When I glanced through the menu, the sight of the photos of the most famous hawkers in Penang for each food item was unbelievable. The wall is full of road signboards showing the origin of each food item sold there. Postered on the wall were signboards of Lebuh Cecil’s Duck Meat Koay Teow Thing, Kampung Jawa Char Koay Teow, Lorong Selamat Laksa etc.There were two televisions in the Bandar Puteri Puchong HQ branch, televising videos of the hawkers who cook the food in Penang. Seeing the video alone is already tantalizing enough.The Kampung Jawa Char Koay Teow is so tasty. My friend said that the prawns were so big and succulent, the crunchiest prawn he has ever tasted in his entire life! There were about 2-3 big prawns for this plate, costing RM 9.50. The bean sprouts, were very fat and fresh and I have never tasted fat springy bean sprouts in KL. I later found out from the founder and General Manager, Gary Teoh that he actually had the bean sprouts imported from Ipoh! I guess nothing beats Ipoh home grown bean sprouts! I find the cockles a bit too small, and not as fresh as the ones we normally have at the conventional hawker stall, probably because they were imported from Penang as I soon found out. The egg, I admit, for the first time in my lifetime of eating Char Koay Teow eggs, is fried just the way I like it, not overfried, and not fried till black. In fact, the char koay teow egg beats the one I had in Penang and I am not ashamed to say that.The Siamese Laksa (RM 9.50) is the tastiest Siamese Laksa I have ever tried in my whole life, even compared to the one I had in Penang and Thailand! I cannot even imagine myself, a Penangite saying that (Pardon me, my fellow Penangites!) There was a whole piece of sardine fish on top of the laksa. The laksa is not too watery like the one I had in Pulau Tikus which is even made by a Thai lady and another one made by a Chinese lady. The gravy is very thick and satisfying.The only let-down I had was the Hokkien Dumpling (Bak-chang) for RM 5.90 where the glutinous rice was too soggy and soft, overcooked in a sense. The boss, told me that the Golden Chang is better. Probably I was not good enough a judge as pork is not my top list of favourites. However, the price is quite worth if for the amount of ingredients inside.I totally love the ice-blended Peach Tea (RM 5.80). Although quite sweet, when drinking using the straw through the bubbles, the feeling is refreshing.The ice-cucumber jasmine tea (RM 5.80) is just normal, probably because I was comparing with Padi House at Setia Walk’s cucumber juice and I expected cucumber juice. But I would rather blame my too flavor-demanding tongue and not the drink. Considerably, when all the ice has melted, I could finally taste the German Jasmine tea used. The boss, Gary explained that he used the finest jasmine tea, a brand called Naturalis. He dared not use too fragrant jasmine tea which he is not sure of the origin and which chemical was used to maintain the fragrance.After succeeding in finding the best Char Koay Teow and Siamese Laksa in the whole Malaysia, I sat down and spoke to the friendly General Manager, Gary. You can read about my interview with him in my blog, at catherineseeyenleng.blogspot.com
continue reading