Wo hoo! It was definitely one of my best food enjoyment moment with this unique coconut! At first I thought it was just another ordinary coconut drink, which later turned out to be mind-boggling to me! And the best part is, I had it in KL, haha.
Thanks to a friend who just got back from Penang and kept this treasures in the ice cooler container. So I had it instantly in the car while joining the traffic folks at the Golden Triangle.What amused me the most was the hidden silky jewel inside the shell, Coconut Jelly! It was so cooling and addictive you know. I just can’t get enough with one, haha. The flesh of the coconut bears the rich coconut taste whilst the jelly is so smooth and densed with sweetness scent of coconut. I really enjoy it very much!

Locating a decent place for brunch has never been easier especially when am staying around the town of Farlim Just a few minutes drive away or 18 minutes’s brisk walk, and you would be able to see a whole lots of café display for you to fill up your tummy. So the choice of which to enter is entirely up to you, gourmands!

This time round am adamant to have a taste of the famous Western Food served at this café, even it’s the first meal for my empty stomach, albeit unhealthy, hehe. Previously my bro had a good share of it with my dad without me >.<. It was just Chicken Chop. Thus, upon receiving his good feedback, I brave myself over to have my own verdict ^^.And I chose to have Chicken Chop Maryland. I was already anticipating it with a good spread then. After waiting awhile, soon the awaited western meal arrived. Caution be taken, it’s hot, so be careful when savouring it. The display of the meal is simple with no-frills. Nevertheless, the taste is good I would say, considering the very friendly price if you were to compare it with those sold at metropolitan cities, hehe. It just brought back all the sweet memories I have enjoyed during my happy childhood time First thing I take a bite was definitely the alluring fried chicken chop. The meat tender and juicy, unlike the conventional way of frying it till it’s bit hard. Not forgetting the crispy layer on the outside too. The chop was earlier breaded and fried till golden brown and it taste superb, plus addictive! Hehe… I just can’t help enjoying the crunch all the way…hehe.. There were fries accompanying the chop too. The crinkle cuts were bit dried out, but nonetheless, best enjoyed with the chilly and mayonnaise. I think the mayonnaise sauce is a successful in house recipe for it has the sharp piquancy from the mixed pickles amongst the creamy texture. Delish! ^^

Stir-fried dishes are definitely not to be missed whenever you are on the island of Penang, such as this, Char Koay Kak or widely known as Fried Rice Cake. It’s indeed a very popular street food to the locals here especially, which is normally eaten either for brunch or tea time in the afternoon. And one of the scrumptiously spread by mouth stall is this little kiosk located at Macalister Road. Throughout the time, it has managed to amass a huge crowd of loyal customers who keep coming back for its fragrantly fried rice cake.

The cubed rice cakes are fried in a large flat pan which enables the hawker to stir up his dish at every corner according to different flavor request from the various clienteles. Some may opt for egg-free, more spicy and bean sprouts or even extra shrimps fried together with the rice cakes As for me, I would stick to a moderate level of all portions This dish is nicely woofed up with sufficient ‘wok hei’. It’s actually quite similar to Char Koay Teow, except that this is using rice cakes. The rice cake is actually soft and silky smooth in texture and tasteless as it’s made of rice and corn flour. Therefore, appropriate quantity of ingredients like chai poh (salted radish) and dark soya sauce are crucial to enhance the flavor. With these little extra side ingredients, the rice cakes has achieved the right level of seasoning, not too oily and thus, is so finger-licking! The added beans sprouts were big and juicy as well. Besides that, Chinese chives or kau choi, were added too for some added flavor and color.The portion is reasonable at the price since it’s considered as a treat on shoestring. While its flavors and preparation are similar to its more famous cousin, the Penang Char Koay Teow, nevertheless Char Koay Kak holds a very special place in the hearts of many Penangites.

I guess skill and experience counts when preparing a good plate of delectable Fried Radish Cake. Ho Chiak!

In fact, Town Steamboat Restaurant offer guests a myriad of steamed Dim Sum as well. You may get you hand at this, for instance, Siu Mai quite convenient and abundantly available at the pick-and-choose corner. The Siu Mai was soft and hot from stove. Meaty filling was chewy with average fats to be noticed. And great to go with some chilly sauce to enhance the flavor. If this is not satisfying enough, you could then try their Steamed Sweet Turnip Dumpling. Usually they are known as Sengkuang, to the local folks here. This edible root tuber is already sweet by its nature. With some marinates like pepper and salt with some slices of carrot, it’s really savory and flavorful. Should you not get enough hang of it still, let’s get some fried Dim Sum then! ^^ Here we have the all time favorite Fried Yam. It’s crispy on the outside, and melts at the tip of your tongue! It comes with the filling of minced Char Siew in dark sauce wrapped with delicate yam paste. There is still other fried fritters like meat wrapped in Fu Chuk, a.k.a Soya Bean Skin. Personally I enjoyed dipping these fried fritters in mayonnaise! Hehe…

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 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.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!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!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.