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Whenever am back in the town of Penang again, this particular restaurant, which goes by the name “Sin Nam Hong”, is a must-visit place for us. It’s located at Prangin Mall, which used to be a hit during the early days before mega malls like Gurney Plaza or Queensbay Mall are added to the line. Having said that, there must be a reason that keeps drawing us back. It’s been one the frequent friendly eatery that we often patron since the last 3 generations! Thus, you bet it, most of the stall own
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Whenever am back in the town of Penang again, this particular restaurant, which goes by the name “Sin Nam Hong”, is a must-visit place for us. It’s located at Prangin Mall, which used to be a hit during the early days before mega malls like Gurney Plaza or Queensbay Mall are added to the line. Having said that, there must be a reason that keeps drawing us back.
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It’s been one the frequent friendly eatery that we often patron since the last 3 generations! Thus, you bet it, most of the stall owners had known us for years, hehe… I mean my aunt
Thus our portion would be slightly bigger each time we order it, , especially its Fried Keow Teow.
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This humble plate of delish Char Keow Teow taste heavenly indeed. The noodles were cooked just with the right amount of water, thus resulted in a decent dryer version as compared to those you normally find in KL. The added prawns were big and juicy, alongside with some scallions and ‘lap cheong’ to zest up the dish. It’s also not overly done with salt, and taste better when you chose the spicy version. And I must say that their bean sprouts tasted extra crunchy! Slurps!
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And one of the signature drinks in Penang was this “Ambula Juice”. This drink was blended with “Ambula” fruits which is greenish in colour. It is tad sourish in nature, but refreshing in another way. Usually it is added with some syrup to give some sweetness to balance it off. You may also top with some Pickled Plum, to give some salty tinge amongst the sweet and sour combination. Chilling enough!
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Undeniably, the dishes cooked were full of “wok hei”. Even the before the dishes were laid on the table, the delightful aroma has already wafted through the air.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
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Date of Visit
2012-08-18