Century Egg Porridge

You could call for their porridge should you wish to fill up your stomach with a lighter meal. The porridge has been thoroughly boiled where each grain of rice is soft to the taste bud and accompanied by their coarsely diced century egg. As am not a big fan of this pickled dark egg, I only enjoyed the jelly-like texture of its egg white rather than the egg yolk. Luckily the congee has been added generously with julienned gingers and thus, balanced off the eggy flavor and spice up the dish more aromatically. It’s already good to go without any addition of soya sauce.

Glad am back to the food haven again! The mood just got better naturally, haha.
As usual, Maxim Dim Sum is always packed with crowds early in the morning as everyone is eager to start off their day with a brisk breakfast of those little morsels.

Not to be missed is my all-time favourite ‘ Liu Sa Pau’, a.k.a. egg custard bun. The bun is steamily hot and best eaten before it turns cold in order to savour the gooey eggy filling. I have always enjoyed the richness of salted egg filling in the small bun with its fluffy exterior, and can easily cleaned up 2 baskets It isn’t too salty but is done just nice. I wish the buns could be larger, so as the creamy filling too

Wan Tan Mee

Since am nearby the busy area of Beach Street, might as well grab a quick lunch over here before resuming my love for photography for the many juxtaposed colonial architectures along the historical street. It came in a decent portion with ‘char siew’ and ‘wan ton’ along vegetables alike. The dumplings were quite toothsome and nicely wrapped with a silky ‘wan ton’ skin. The meat filling was savory with a tinge of peppery taste. As for the Char Siew, they were well-marinated and in this case, they are in dark purplish presentation instead of the usual red. Perhaps due to the different varieties of spices used. Nevertheless, they made a good simple meal

Yummy Siew Pau

Am not a really huge fan of ‘Siew Pau’, but after getting the taste of it from Ban Heang, it somehow changed my mind and I think they are pretty awesome! Hehe.The pau pastries is very fluffy and soft as it’s freshly baked from the oven daily. There is also a tinge of sesame fragrance on the tip of the pastry too. As for the meaty filling, they are equally fantastic for I would say the minced meat is very solid and very well-marinated. Most importantly, they are not much fatty portions to be noticed and that actually spruce me up with a better appetite

Yaki Udon

It’s not common for me to try cuisine from the place of The Rising Sun in Penang, which is famous for hawker food. But I guess no harm to tickle the taste bud once awhile with other flavors available. I am pretty amused to have found Yaki Udon (instead of the usual Yaki Soba) in a humble food court at Sri Weld, near Beach Street. Thus, without hesitating, I gave it a go amusingly Albeit the simple presentation with the garnishment of julienned cabbages, the noodles itself was dished up pretty decently. There is a distinctive taste of mild piquancy in the eggy gravy used to cooked the noodles. It isn’t spicy but a subtle taste of Jawa Noodle’s sauce kind of thing, hehe. Not bad, and I think it’s quite nice to have this once awhile other than the ubiquitous Char Koay Teow, hehe.