Das Rad Cafe is located at King Street (Lebuh King), directly behind Gem Restaurant. Opened earlier this year, this restaurant is operated by a couple of German-Malaysian heritage. "Das Rad" means "the bicycle" in German, which is befitting as the proprietors are cycling enthusiasts themselves.Located within the heritage zone of George Town, Das Rad Cafe retains most of the building's original facade as well as its quaint partitions and backdrops. There are several bicycles on display to reaffirm the proprietors' passion towards this competitive sport.At this point, it should not come as a surprise that Das Rad Cafe serves German food. Familiar dishes such as schnitzel (boneless meat) and bratwurst (German sausage) make their mark at this restaurant. The presence of Das Rad Cafe is certainly welcoming as there aren't many German restaurants in Penang.My choice for lunch is the Pork Schnitzel With Potato Salad (RM25.00). The platter includes a pair of pork cutlets with matching paprika sauce, potato salad and salad greens on the side.To prepare pork schnitzel, pork cutlets are beaten to make them tenderer. Next, the cutlets are coated with crispy breading made from crumbs, eggs and flour. The cutlets are immersed in hot oil and fried to golden perfection.Pork schnitzel is often enjoyed with paprikaschnitzel, a condiment made from paprika, bell peppers, tomatoes and onions. Eaten with the cutlets, each bite presents a unique sense of savoriness with mildly sour undertones.Potato salad is nicely prepared. Seasoned with salad dressing and chopped coriander, the diced potato cubes are in agreement with my palate.A cup of latte (RM11.00) comes with a piece of breadstick. The coffee drink itself is quite enjoyable. The latte presents milky composition which soothes the throat during every sip.Although the food menu is not as full-fledged as other German restaurants, Das Rad Cafe provides a reasonable compromise under casual dining setting.

Address: 10B, Lebuh King, 10200 George Town, Pulau Pinang

Contact: 017-570-1839

Business hours: 10:00am-6:00pm (Tuesday-Friday), 9:00am-6:00pm (Saturday-Sunday), closed on MondaysTastePresentationAmbienceHospitalityValue

Special thanks to TSS Cafe & Restaurant for extending this food review invitation.

Located near Bukit Tambun's highway exit is TSS Cafe & Restaurant. The acronym "TSS" refers to the founder "Teoh Soon San", who has operated a traditional coffee shop here for several decades. Until today, its curry rice (咖哩饭) is popular among locals and highway travelers. The place packed with customers from the morning till late noon.In the afternoon and evening, the indoor air-conditioned section of this building features an Italian restaurant. The menu consists of pasta, pizzas, meats, light snacks, coffee and cakes. Relaxing ambience, cozy couches and light jazz music at the background make this place a great place for a nice cup of coffee too.One of the owners hails from Genoa, Italy. Like all good Italian family-run restaurants, TSS Cafe & Restaurant makes most ingredients from scratch. For example, tomato sauce for pizzas and pasta dishes are made from fresh tomatoes. Bread for burgers and soup is also baked fresh in the kitchen.One of the most popular dishes here is Pizzette With Bacon (RM15.90). The thin crust is topped with freshly made tomato sauce, mozzarella cheese and an infusion of Mediterranean herbs. The dough is tossed by hand in the kitchen, which explains its delightful mouthfeel which represents a fine balance between chewy and crispy extremes.The main appeal of this pizza is the unique choice for bacon. Unlike the smoked version often preferred in the name of convenience, TSS Cafe & Restaurant uses freshly grilled pork slices instead. While some people may not like the bold aroma of fresh pork, I find it to be rather delectable. As the pork is made fresh, its tender and juicy sensation works well with the crust. This pizza is most certainly recommended for first-time customers.The next dish is Spaghetti Carbonara (RM17.90). The pasta is cooked al dente as preferred by most Italians. When in Rome, do as the Romans do. The pasta is seasoned with light cream sauce, grated mozzarella cheese and pork bacon. Like the pizza, pork bacon imparts savory goodness to make this dish quite appetizing.Whereas many restaurants tend to use excessive amount of cream sauce for carbonara, TSS Cafe & Restaurant takes a different stance. The amount of sauce is modest as it is only meant to impart flavor, not to make this dish surfeiting. Made from egg whites, the yellowish sauce manifests itself as a yolky emulsion which works well with the spaghetti.For drinks, Caramel Macchiato (RM9.50) scores points off the bat through lovely aroma of caramel. This caffeinated drink has smooth milky consistency, making it quite pleasing to my palate. As fresh milk is used, the drink is naturally sweet. Therefore, it is quite unnecessary to use any sugar.Cakes are sourced from a local home-based bakery. Today's choice is Raspberry Crêpe (RM12.90), which consists of alternating layers of thin pastry sheets and flavored cream. Raspberry jam is used within intermediate layers as well as a thin layer on top.Although curry rice has been reputable here, the Italian aspect of TSS Cafe & Restaurant has been flying under the radar for several months. With creative menu items and insistence of being different from others, this eatery is worthwhile to visit when visiting this part of Bukit Tambun.Name: TSS Cafe & Restaurant

Address: 1574, Jalan Simpang Ampat, 14200 Bukit Tambun, Pulau Pinang

Contact: 012-571-2582

Business hours: 5:00pm-11:00pm (Tuesday-Friday), 1:00pm-11:00pm (Saturday-Sunday), closed on Mondays

Website: https://www.facebook.com/tss.cafe96

Coordinates: 5.27527 N, 100.45841 E

Directions: Traveling southbound along North-South Expressway (Lebuhraya Utara-Selatan), take the exit 158 towards Bukit Tambun. After the toll plaza, TSS Cafe & Restaurant is located on the left side of the next crossroad. Parking is available along the dirt road in front of this shop, or in front of the new block of shops immediately beside this eatery.

Special thanks to Restoran Kim Mah for extending this food review invitation.

Seberang Perai is home to many reputable yet affordable seafood restaurants. Tonight's foodie journey brings me to Restoran Kim Mah (金马海鲜饭店) at Bukit Tambun, within a short distance from the highway exit.Restoran Kim Mah is one of the long-timers in the southern part of Seberang Perai. It is associated to many similar-named seafood restaurants, which is operated by relatives of the proprietor.

The main dining section of the restaurant is open-air. There is sufficient room for 60 large tables with comfortable spacing, making Restoran Kim Mah a viable venue for large events. In addition, there is also an air-conditioned section which can accommodate 150 people. Karaoke entertainment is available for customers.Restoran Kim Mah is famed for its invention of Braised Abalone & Mushrooms (双鲍豆根), an iconic dish which has since been imitated by other restaurants in the area. "Double abalone" refers to the use of actual abalones (鲍鱼) and abalone slices (鲍鱼片). Other delicacies are black mushrooms (香菇) and oyster mushroom (鲍菇), both are essential to impart savory flavors. Ginkgo seeds (白果) provide natural sweetness, while fried bean curd skin (腐竹) presents an appetizing crisp. Savory flavors of this prized dish is balanced by refreshing ones of broccoli and carrots.Another signature dish here is Hot Pot Fish Head With Taro (鱼头芋头火锅). The soup is satisfying indeed, having both savoriness of meat stock and starchy sensation of taro. Chopped scallion and fried onions provide appetizing aroma especially when the dish is served hot.The choice of fish is barramundi (siakap, 尖吻鲈), which I think is a great choice given the type of soup. Fish slices have been fried beforehand such that they do not break up while being cooked in boiling soup.Soft bean curd (滑豆腐) and fried bean curd skin (腐竹) are to be added after the soup has boiled. This is because the former is too delicate and disintegrates quickly, while the latter should not be soaked for too long until it loses its crispiness.Yet another delicacy tonight is Curry Shark (咖哩黑翅). Served with okra (lady's fingers), blacktip reef shark (黑翼鲨) takes the center stage of this savory treat. This cartilaginous fish is named after distinctive black tips on its fins. This shark is usually not targeted by fisheries, but often comes as a bycatch from coastal waters.The flesh of blacktip reef shark is similar that of ray. Tissue layers come in distinctive bundles that tear off easily from the cartilage. While the flesh is not particularly unique, the liver is exquisite indeed. Soft and buttery, the shark's liver has similar texture as foie gras.As for shellfish, Asam Prawns (亚三虾) uses large shrimps with juicy flesh within the thick shell. My personal favorite part of a shrimp is the "brain matter" just under its head, which is yolk-like and very creamy. The shrimps are coated with thick tamarind-based sauce to give pleasant tanginess.Another highlight during tonight's dinner are Sea Snails (刺螺). Although I have enjoyed such shellfish before, it is uncommon to see them in such large sizes. The sea snails have been cooked in boiling water. To enjoy this dish, one uses a toothpick to chisel the tip of the flesh just inside the shell. If done correctly, the entire piece of flesh comes out intact. Although chili sauce is provide, I prefer to enjoy eating sea snails on their own.Meanwhile, Steamed Clams With Lime (酸柑蒸拉拉) is a fiery treat indeed. Clams are braised with chopped garlic and chili, while lime juice is used to provide appetizing acidic taste. Go easy with this dish because the seasoning can be quite pungent and tongue-numbing for the unprepared.Salted Egg Crabs (咸蛋螃蟹) is cooked with savory paste made from salted egg. Personally, I feel that the paste is on the saltier side. It helps to tone down the level of saltiness by using less-salty eggs, or use more crumbs to reduce the concentration of eggs. Although meat under the fat pincers are most enjoyable, I also fancy the yellowish roe within its carapace.Last but not least, a plate of Fried Noodles (炒面条) is meant to fill up any remaining space in our stomach, which I think is nonexistent at this point of time. Eggs, fried onions and scallion are used in this noodles dish.Tonight's meal is meant for 8 to 10 persons, and costs around RM400.00 overall. However, portions of several dishes, such as Salted Egg Crabs, have been deliberately reduced as there are only 6 diners tonight. If you are looking for nice seafood at Bukit Tambun, Restoran Kim Mah is the right place to satisfy your cravings.

Name: Restoran Kim Mah (金马海鲜饭店)

Address: Lot 419, MK 14, Jalan Bukit Tambun, 14110 Simpang Ampat, Pulau Pinang

Contact: 04-588-9506

Business hours: 11:00am-11:00pm

Website: N/A

Coordinates: 5.27145 N, 100.45270 E

Directions: Traveling southbound along North-South Expressway (Lebuhraya Utara-Selatan), take the exit 158 towards Bukit Tambun. After the toll plaza, turn right and drive for approximately 800 meters till you reach a crossroad. Turn left and find Restoran Kim Mah immediately on the left. There are lots of parking spaces at the front and back of the restaurant.

Special thanks to Yi Kei Cafe for extending this food review invitation.

Yi Kei Cafe (义记) a relatively new eatery at Jelutong, located near the intersection between Perak Road (Jalan Perak) and Perak Close (Solok Perak). The mastermind at the kitchen is the former head chef at Sin Tai Tung (新大东海鲜饭店). Sin Tai Tung was a popular Cantonese-style stir-frying stall at Kedai Makanan Joo Seong (裕商茶室), just next to the UMNO building in George Town.Taking advantage of many years of culinary experience, Yi Kei Cafe features Traditional Pork Noodles (传统猪肉粉, RM7.50) as its signature dish. The broth for this dish is prepared by boiling pork bones for more than 5 hours. As a result, the flavor becomes richer towards the later part of the day. As suggested, this dish is best enjoyed with thick rice vermicelli (粗米粉).This noodles dish has nearly everything that a pork-lover craves for. For starters, minced pork (猪肉碎) is quite succulent and flavorful especially while it is hot. In addition, there are various pork innards such as brain (猪脑), liver (猪肝), kidney (猪肾) and intestines (猪肠).Ultimately, what I truly enjoy is pork brain! This jelly-like organ is very delicate and unique creamy texture. Once inside the mouth, the pork brain releases intense savory flavor which may not be agreeable to some people. Personally, I welcome this delicacy with open arms.According to the proprietors, another crowd favorite is Sour & Spicy Soup With Pickled Vegetables & Pork Innards (酸辣咸菜猪杂汤, RM6.50). The main flavor comes from pickled vegetables that give the soup delightful saltiness. In addition, a handful of bird's eye chili (小辣椒) are smashed flat such that their spiciness is entirely absorbed by the soup. There is also a hint of pepper to provide mint-like pungency.Meat ingredients used for this dish are minced pork (猪肉碎), intestines (猪肠), liver (猪肝), meat slices (三层肉), meatballs (肉丸). I feel that the soup itself is the main attraction; the presence of pork is just supplementary. Yam rice (芋头饭, RM2.00) is also available separately should customers require something staple to go with the soup.As for Seafood Thai Style Tom Yum (海鲜泰式东炎, RM15.00), the spicy soup is very satisfying indeed. Instead of using ready-to-use tom yum paste from a jar, Yi Kei Cafe prepares its tom yum by mixing various spices from scratch. The spices used are of premium quality, therefore the quality of tom yum is comparable with those of proper restaurants.This tom yum dish contains various seafood including 3 large shrimps, several pieces of grouper (石斑鱼) and squid. The flesh of shrimps is juicy and succulent, thanks to their freshness. This dish can be enjoyable as a meal on its own, preferably with some Maggie Mee (快熟面) for RM1.00 more.Curry Fish Head (咖哩鱼头, RM17.00) has moderate level of spiciness. The curry is best enjoyed with rice so that the fiery flavors are not overpowering. To produce creamy composition, evaporated milk (淡奶) is added to the curry. Evaporated milk also manifests as mild aftertaste sweetness, much to my delight.The curry contains the selected cuts of grouper head. Yi Kei Cafe takes in whole fish from the fishmonger, often exceeding 10 kilograms each time. Although the head does not contain much meat, it is well-suited for this curry dish. My only suggestion is to remove fish scales more thoroughly, as residual scales disrupt enjoyment of the grouper.Moving on to side dishes, Fried Prawns (招牌脆皮虾, RM10.00) was one of the bestsellers back at the old stall. The coating of batter is not too thick. This allows the entire batter coating to be crispy without having doughy-like layer underneath. I highly recommend this side dish.Fried Squid (脆皮苏东, RM10.00) is prepared using slightly different recipe for the batter. Some spice is added into the mix, therefore the squid releases a different type of aroma as the batter crumbles in the mouth. Usually, Fried Prawns and Fried Squid are available as separate dishes. They are combined only for the purpose of this review.

An order of Belacan Chicken (峇拉煎鸡, RM10.00) includes several pieces of chicken drumettes and wings, marinated with shrimp paste for several hours before frying in hot oil. The chicken is best enjoyed while still hot from the fryer, because this is when it is crispy and does not have greasy sensation. Although chili sauce is provided, I feel that condiments are unnecessary as they tend to overwhelm the original flavor of Belacan Chicken.Last but not least, Pai Kut Ong (排骨王, RM10.00) is stir-fried pork chunks that has been marinated with various spices including five spice powder (五香粉). Meanwhile, the gravy is made from Worcestershire sauce, tomato purée, vinegar and sugar. Using masterful fiery aroma (镬气), the scrumptious pork chunks are irresistible in the mouth.Name: Yi Kei Cafe (义记)

Address: 403, Jalan Perak, 11600 Jelutong, Pulau Pinang

Contact: 012-418-6617, 016-464-5864

Business hours: 10:00am-12:00am, closed every alternate Tuesdays

Website: https://www.facebook.com/yikeicafe

Coordinates: 5.39388 N, 100.31455 E

Directions: Yi Kei Cafe is located along Perak Road (Jalan Perak) between Kang Beef House (江祖传牛肉小镇) and Khidthung Thai Seafood Tomyam Restoran (想你泰中泰海鲜大排档). There are parking spaces along the service road in front of the restaurant.

Bouncy Food is a burger eatery at Bayan Baru, several houses away from 888 Hokkien Mee (888福建面). There is no air-conditioning here, but fortunately Bouncy Food is only open in the evenings.Bouncy Food is the first burger joint in Penang to use two-step cooking processes for patties: smoking and grilling. Actually there are three processes if we include brief searing in between. The kitchen uses a grill instead of a griddle. This avoid oily deposits from accumulating, which can make the meat surfeiting.My choice for dinner is the Ultimatum (RM18.00). The choice of meat is beef, pork or chicken; I chose the former. The beef is made from double-ground sirloin from Australia. The patty is seasoned with spices, which explains why it is reasonably succulent.Another prominent ingredient is a whole portobello mushroom, lightly grilled to preserve its natural moisture. I must say that the enormous mushroom helps to accentuate the savoriness of beef. Also included in this gigantic burger are pork bacon, beef strips, sunny-side-up egg and cheddar cheese. Cheese sauce and balsamic vinaigrette are kept minimal to allow the beef patty to take the center stage.The burger ingredients are sandwiched between two halves of a charcoal bun. Although most ingredients including meat patties are prepared in-house, charcoal buns are sourced from a local bakery instead.For side orders, the Wild Mushroom Soup (RM6.00) is made from fresh mushrooms. This is evident from its "coarse" consistency. The soup has balanced flavor but I think it can use more salt. Meanwhile, the slice of garlic bread has nice aroma. However, I would have enjoyed it more if it were not as hard.Truffle Fries (RM6.00) are fried twice, first with regular cooking oil and then with truffle oil. Truffle oil is expensive, so only a small amount is used. Although the aroma from truffle oil is welcoming, I think the fries lack flavor. Some kind of dipping sauce would be nice.On the other hand, Paprika Fries (RM6.00) do not require condiments as they have been sprinkled with paprika powder and lime juice. Mild spiciness makes the fries quite addictive.As for desserts, the Bouncy Mud Cake (RM6.00) is steam baked to maintain its moisture. Made from genuine dark chocolate, cocoa manifests itself as bitter aftertaste. Much to my delight, a small amount of mint produces cooling sensation afterwards. I think the coating of chocolate syrup is unnecessary as I prefer to enjoy the bold flavor of dark chocolate directly.To cater the wider spectrum of customers, Bouncy Food also has Fish Head Noodles (鱼头米粉) on the menu. According to the proprietor, recommended soups for noodles are clear soup (清汤) and milky soup (牛奶汤).I think Bouncy Food certainly knows its way around burgers. I am satisfied with its succulent burgers, especially in the presence of portobello mushroom. However, the pricing is quite high due to costly ingredients and lengthy cooking process. It remains to be seen whether the local dining crowd appreciates superior burgers and is willing to patronize this eatery regularly.

Address: 68, Jalan Mahsuri, 11950 Bayan Baru, Pulau Pinang

Contact: 019-548-4158

Business hours: 6:00pm-11:00pm, closed on WednesdaysTastePresentationAmbienceHospitalityValue