The Wok Cafe

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因朋友介绍的关系 第一次光临环境不错，古色古香 。而且不必等太久 ，一下就有位子了。服务员态度也很好 ， 有礼貌 ， 招呼周到 ，也非常大方的推荐了我们很多不错的食物。

When comes to dessert time, local desserts such as the cendol, ice kacang will win my heart and stomach. This time i tried the sago nangka. The sago nangka was so deliciously mouhwatering, mainly because of the flavorful and sweet nangka. The nangka was also aromatic and juicy. The sago in the coconut milk was really nice to eat with the nangka. The dessert was served chilled.

This is another highly recommended dish from the restuarant. Tau U Bak will send all pork lovers to heaven. The stewed pork in dark soy sauce is so flavorful and tender, it became the number one dish we want to honour. We actually felt grateful finding this place that serves such good Tau U Bak. The stewed pork has medium fats, but absorved all the flavors. The stewed egg and bean curd was really good too

We ordered the sambal petai prawn, which was so good all of us were scooping off all the sambal from the plate. The petai proves to be popula among us, together with the sambal prawns, the petai was delicious. I love the very spicy sambal, although spicy, i can also taste a slight sweetness. The prawns were of medium size and they were fresh and succulent. The sambal also goes well with the rice

Jiu Hu Char is also another Melaka/ Penang food. I have grown up eating Jiu Hu Char, i think that is one of my mom's best signature dish. The Jiu Hu Char from The Wok Cafe is not too bad. Their version is slightly moist, i actually prefer my Jiu Hu Char to stir fried till all moisture are gone. Taste wise, it was not bad. There were lots of dry strip squids that add sweetness to the dish. Served with fresh lettuce and sambal. Wrap it like a salad to eat.

Perut ikan literally means fish's stomach. This is quite an exquisite food from Melaka. The perut ikan is cooked with lots of pineapples and some vegetables. This dish is quite nice, tasted sligtly sourish and spicy. The perut ikan was well prepared, no foul smell at all. The vegetable in this dish is cooked till soften. But i think this dish is not easily acceptable by many people.

Steamed fish is my preferred choice of cooking the fish, rather than deep frying. One of the ways to steam fish is the Teow Chew style. Teow chew steamed fish is rather a refreshing and tangy sauce. The fish is steamed in tomatoes, sour plum, salted vegetables, and white bean curd. The sauce is slighlty milky color, but the sweetness of all ingredients is very nice. Love the fish that was not over cooked.

Cincaluk pork. Could be something we'd find in my hometown of Malacca too.Hong bak stewed pork belly. Good, though maybe not as great as babi pongteh.Prawn fritters, well-executed enough, though not the star of this meal.Can't call it a Penang feast without char kuey teow. Would have loved more cockles in this.The Wok features a beautiful interior, perhaps the most ornate of any eatery in Puchong.

Not a bad choice for Penang Nyonya and hawker food in the Klang Valley.Exceptionally meaty, enjoyably savory lor bak, served with tau kua.Jiu hu char, with lettuce wrappings. Worthwhile for whetting the appetite.Inchi kabin, flavorful spiced chicken, fantastically crunchy outside, fabulously juicy within.Here comes the pork: tau u bak, as sinfully sensational as we like it.

Plentiful of vegetables such as brinjal(aubergine/eggplant), tomatoes, okra (lady finger), tomatoes... This dish has a very pungent curry flavor and it's taste super gratifying(mom says). The curry gravy was mild in consistency but rich in its very own flavor... Thankfully the fish did not have that 'earthy' or 'fishy' smell that I loathe . The fish meat was soft and squashy, and it also gives a whiff of sweetness when you eat it on its own... It's a nice place to venture if you're a Baba & Nyon

Look. Just stop and stare at the thick and discerning piece of stubby venison !They're winking! As in luring me... to gobble them ...I did it, I gorged them down eagerly.. losing my self-imagine.(Nah, I already put my self-image aside when it comes to food!) Very mild flavor of cincalok, this was not suppose to be!It's more like stir-fry pork with soy sauce, with chilies and sprinkle with sesame seed... but I think I like the succulent-thick and fleshy pork very much. It's salty, and the evenly

The ice cream were soft and creamy (as usual), the peanuts were added to give some crunchiness texture and also some salty flavor to my ice kacang rather than just plain sugary astringency. Something I would never get tired of elucidating is the difference of Penang Ice Kacang and the ubiquitous ice kacang that you can find outside - the redolent and sacchariferous rose syrup ;plenty of mushy red bean and corn! *yammy yammi* I love the velvety with a lightly nutty piquancy that plays around too

Penangites can I see your hand? *Waves*You know what is Perut Ikan? My mom and dad loves this, immensely. It has loads of herbs, betel leaves( daun kadok), vegetables , fish stomach, etc...The gravy taste sourish and sweet at the same time, with a subtle yet strong fishy smell contributed from the fish stomach, followed by some complex-and-indistinguishable aroma of herbs... wooo~I was jolted,my tongue, physically, when I took the first sip of the gravy, very low pH level (more to acidic indic

It was dinner time and you can see it's jam-packed with patrons.The interior of the cafe is very old-school, with antique chairs and tables, cupboard and even chandeliers ! I noticed they only use warm lights in their cafe. . . no wonder I'm feeling 'hot'. lolThe fried chicken was greatly marinated & seasoned. I can literally taste the tangy 'belacan'(shrimp paste) aroma coated on the greasy surface . It was deep fried until crispy, more likely towards the stage of over-cooked, slightly burnt bu

The Wok Cafe takes pride in its Penang Baba Nyonya heritage for generations with the owner being the fourth generation and the family has run The Wok Cafe for 17 years. Their cooking style is inspired by Thais which uses chilies, herbs and more skewed towards the sour taste whereas the Baba Nyonya in Malacca or Singapore are influenced by the Indonesians. Egg lovers would love the Cincalok Egg. The thick egg is fried with onion, red chillies and cincalok. It combines different tastes such as swe