Seems like it’s been quite sometime I didn’t post about koay teow teng ya . If you are a frequent visitor of my blog, you’ll notice that there’s one period that I posted a lot on koay teow teng, that other bloggers gave me a nick name as koay teow teng queen.

Browsing thru my koay teow teng post, I realized how I miss the koay teow teng at Pulau Tikus Market. Normally we didn’t really want to go to Pulau Tikus Market area due to the heavy traffic at the market area and it’s very hard to get a parking.

But when we are craving for that particular food so much, the traffic and parking doesn’t really matter, right?

Koay Teow Teng alone is just too plain to serve as our breakfast.

So we ordered char koay kak. This char koay kak is good! Full of wok hei and very flavourful.

Comparable with the one at Burmah Road which is selling at night. We always request for more preserved raddish when we order char koay kak. It adds flavour to the plain koay kak.

Here comes my favourite bowl of koay teow teng. I love the peppery soup base, and the fragrant from the coriander leaves. OH! The perfect match!

Mine is always without the fried garlic oil.

My bf is a fishball lover, so he order an additional bowl of fishball soup. The fish ball is quite good, slightly springy and very smooth in texture.

We passed by this roasted pork stall when we enter the place to have koay teow teng. The roasted meat hanging by the stall is so alluring. We really can’t stand any temptation.

End up, we bought some char siew (roasted BBQ pork) and siew yuk (roasted pork belly). Both of them tasted equally good. A good breakfast companion.

Click here for map and here for direction to the koay teow teng stall as it’s located quite deep into the market.

Ki Xiang offers 2 types of bah kut teh; bah kut teh soup and dry bah kut teh. Dry bah kut teh is not very common or popular in Penang but is already common in KL. Another stall that is selling dry bah kut teh is at opposite Tesco Extra Penang.

I like my bah kut teh to be served in a claypot to maintain the warmth of the soup. There are still a minimal stalls using normal bowl for bah kut teh.

The dry bah kut teh is also serve in a claypot. There are some dry chilies, ladies finger and dried cuttlefish to enhance the flavour of the dry bah kut teh.

You can always choose your favourite type of meat to be included in your bah kut teh. I don’t really know how to differentiate the parts of the pork. So, I’ll just let the pictures do the talking

Craving for something super sour? Let’s head to Wong Chau Jun restaurant for their sour and spicy fish bihun soup.

Sour and Spicy Bihun soup with Fried Fish served in a claypot to preserved the heat. This is a single serving size. Besides fried fish you can opt for fresh fish fillet or fish head.

The clear soup is similar to Thai clear tom yam which tasted so sour and spicy at the same time. The soup base bears a strong lemongrass scent.

I like the soup base. It’s very appetizing. I keep on scooping the soup until it’s dry.

Another popular dish in Wang Chao Jun is Steamed Fish with Sliced Hor Fun.

Silky smooth hor fun soaked in steamed fish soy sauce. Taste simply good!

The grouper fish used has smooth and succulent meat.

Honey drumstick has a high rating as well. Well marinated tender meat with crispy skin served in sweet sauce.

Some of you might find it’s slightly too sweet if you were to eat this on its own, but it’s tasted just good to me.

Click here for map.

GPS co-ordinate for Wong Chau Jun Restaurant: 05° 25.210′, E100° 19.496′

Business hours: 8.00 am – 2.30 pm (Closed every Tuesday)

Contact no. : 012-5559046 & 012-4709549

Since we were way past lunch hour, there were not much customer in that restaurant. There were 3 of us, so each of us ordered one dish. I ordered stir fried yau mak with fu yu (fermented bean curd). The vege was done well with crunchiness and good wok hei.

My bf ordered hot plate tofu. This was good albeit tad oily.

Another friend of us order Thai Style chicken. The portion is pretty big for 3 of us, but we managed to finished it too.

Being a fishball lover, my bf can’t resist when he saw a pile of fish ball near the kitchen area. So he ordered a bowl of fishball soup. The fishball is springy without fishy smell. We like it

After our lunch, we continue to our next photo shooting destination which is Pantai Merdeka. Here’s some shots:

Location for Thian Hoe Restaurant at Gurun:
GPS coordinate for the Thian Hoe Restaurant: N05° 48.980′ E100° 28.695′

Pearl Palace Restaurant is residing humbly at Setia Pearl Island Country Club. Considering the location of this restaurant, I don’t think that anyone would have walk-in into this restaurant for lunch or dinner purpose. But I personally feel that it’s a nice place for a function such as wedding, reunion dinner, friends gathering and etc.

The exterior deco of Setia Pearl Island Country Club.

The stairs which leads to the Pearl Palace Restaurant is located at the right side of the country club.

The entrance of the restaurant.

Abalone and scallops anyone? ?

Upon entering the restaurant, an array of beautifully decorated chairs and tables caught my attention. Those are meant for wedding dinner.

At the very end of the restaurant, its’ decorated with big pieces of glass window which allows customers to enjoy the breathtaking night scenery of Bayan Lepas area.

Mid Autumn Festival is near. Looking for a place to have a reunion dinner with your family or loves one?

Young Heart Restaurant offers 2 set meal packages (4 pax package & 2 pax package) in conjunction to the Mid Autumn Festival / Mooncake Festival. Thanks to Ms. Kee, the proprietor of Young Heart owner &  Jason, a few of us got to enjoy both of this set meals prior to its launching.

Young Heart serves dishes which are prepared, cooked with care and healthy eating is the main key that is being emphasized here.

Mid Autumn Reunion Package (4 pax) – RM 123 nett consist of below dishes:

1. Soup of the Day

2. Reunion Dumpling Platter (5 Flavours – 10 pcs)

3. Stir Fried Chayote Leaves with Shredded Chicken

4. 3 + 1 Cup Chicken

5. Orange Pork Chop

6. Cod Fish Ala Twin

7. Deep Fried Young Heart Bean Curd

8. Golden Osmanthus Pumpkin Pudding

** each person will be provided with a serving of either rice or handmade noodle

For soup of the day, we had Green Papaya with Spare Ribs Soup. The soup is cooked with charcoal. I like this soup as it’s full of home cooked flavour. The soup is sweet thanks to the generous ingredients used.

Steamed dumplings (jiao zhi) are Young Heart Restaurant specialty. Just by choosing the reunion package for 4, we are able to taste 5 flavours of dumplings. Isn’t that awesome?

Starting from right, there is Scallop, Prawn & Pork Dumpling, Pork & Spinach Dumpling, Pork & Cabbage Dumpling, Pork, Pumpkin & Chinese Celery Dumpling and Fish & Water Chestnut Dumpling.

I personally like Scallop, Prawn & Pork Dumpling, Pumpkin & Chinese Celery Dumpling and Fish & Water Chestnut Dumpling. The scallop dumpling is full of flavour and sweetness.

I like the water chestnut in the fish dumpling as it added crunchy texture and sweetness to the dumplings.

Stir Fried Chayote Leaves with Shredded Chicken was replaced by Stir Fried Kai Lan on that particular day due to there’s no stock of Chayote Leaves available.

The kai lan is stir fried to perfect timing to retain the crunchiness.

The 3 + 1 Cup Chicken is the modified version from the normal 3 cup chicken. This version is with light flavour and less oily which means healthier eating. No basil leaves are used here.

3 +1 actually refer to soy sauce, rice wine, sesame oil + chili.

Oh! This is one of my favourite dish of the night. The Orange Pork Chop is tender and very flavourable; not too sour and not too sweet, just nice. Plus it’s very appetizing too, thanks to the orange.

Cod fish Ala Twin simply means there’s a fried and a steam cod fish served together in a plate. Young heart able to maintain the quality of the fish served since my last visit.

The cod fish is fresh with succulent and smooth meat. Both steam and fried version tasted equaly good.

Deep Fried Young Heart Bean Curd – the taste and quality maintained as my previous visit. Crispy on the outer layer, soft and fragrant in the inner part.

For the reunion package, each person is to be served with a choice of white rice or hand made noodle. I would strongly suggest that you try out the hand made noodle.

Although the handmade noodle it’s served plain with just a hint of soy sauce and sesame oil, but it’s GOOD! The texture of the handmade noodle is springy with a hint of sweetness. All of us agree that this plain noodle is good!

I am back from Cambodia! It was a great trip except that I got tanned by the hot sun. Being away from home, definitely does make me miss local food; Laksa, hokkien mee, char koay teow, wan tan mee, etc. just name it, I’ve had it all after I touched down. Having those hawker food is not enough to satisfy my craving for local food. Just when I’m thinking of seafood, our friend ask us to join them to try out the claypot crab rice. They have been wanting to try it out since they read in a forwarded email of Cia Xiang Claypot Crab Rice posted by CK.

Without any consideration, we agreed. And so off we go to Simpang Empat for Claypot Crab Rice with high expectation in our mind.

The waitress recommended claypot crab rice and steamed fish with ‘cai bo’. We took her recommendation and order a claypot crab rice with 2 crabs. It came in a big claypot, and when the lid was opened the aroma of it make us can’t wait to dig into the claypot. Unfortunately, there’s nothing more than the aroma.

The rice basically was tasteless and dry. There isn’t any crab fragrant in the rice. Well, since there isn’t any crab taste in the rice, perhaps the crab taste is maintain in the crab itself. This is our thinking. Again, there’s disappointment when we dig into the crab. No sweetness and crab taste in the crab meat at all.We were actually asking among ourselves, ‘Where does the crab taste go to if it isn’t in the rice nor the crab itself?’

In the middle of our disappointment, the steamed grouper fish with ‘cai bo’ and ‘hor fun’ was served. The presentation definitely won back our heart, it looked so appetizing! My friend actually can’t wait to dig his spoon into the fish, but I have to stop him to let me snap a few pictures of the fish first.

Alas, the fish was not fresh at all. Not to mention the dry and coarse texture of the meat. Hey, we ordered grouper fish. We did expect something better. My friend was actually wondering if the fish was catched in the sea or it’s breed by the restaurant owner itself. Disappointment again!

Luckily the hor fun tasted good. It has smooth texture and is soaked with the soy sauce gravy.

Stired fried green beans turned out normal. It didn’t really meet my expectation too as we ordered young green beans, but it doesn’t really has the ‘young’ texture’. I’ve tasted better stired fried young green beans with crunchy and smooth texture.

Last Saturday, we drove to KL to watch the Manchester United Asia Tour. I am definitely not a football fan, but my bf is. We stopped by Ipoh for dim sum. We are spoilt by choices, 3 major dim sum restaurants are located at the same area which are Foh San, Yoke Fook Moon and Ming Court.

Hmm… which one to choose? I went to Foh San just before it moved to the new grand restaurant. My family and I actually feel that the dim sum don’t taste as good as before, but still the restaurant is swarming with people. Although the new Foh San restaurant looks so grand, but we finally picked Yoke Fook Moon.

Dining at Yoke Fook Moon brings back some of my childhood memory where I aged around 10 years old. My uncle (oh… I stayed with my aunt and uncle when I was small), would dragged us up at 6am and drove us to Ipoh Yoke Fook Moon for dim sum. Me with my eyes half closed would be ‘forced’ into the car. LOL

Yoke Fook Moon Restaurant outlook doesn’t stand out if compare to Foh San, but the dim sum won’t disappoint you for sure

Fried fish ball, this is my favourite dim sum. Which ever dim sum restaurant I go, I must order this. I can hardly get this type of fish ball with the QQ texture in Penang dim sum restaurant. The fish ball is home made with a  QQ (chewy) texture.

A very little amount of vegetable  is added into the fish ball.

Char Siew Pau, one of my bf’s favourite. The pau dough is soft and fluffly.

The char siew filling is rich with thick char siew gravy. Full of char siew fragrant. A steaming hot pau to warm a cold stomach early in the morning. It just feel so good.

Hong Kong style chee cheung fun (ccf). Maybe because I’m too busy shooting and when I tasted this ccf, it tasted kinda cold.

Herbal jelly in a dim sum restaurant? LOL, people are getting so creative nowadays. The herbal jelly tasted too sweet to us. The honey taste is too strong and there isn’t any herbal taste.

The prawn dumpling (har kau) is so big! A few fresh prawns are wrapped underneath the thin transparent har kau skin. Not bits of prawns but the whole prawn. The only drawback is the prawn filling is slightly dry, we would like it to be slightly juicy.

Looking at this har kau picture, make me want to have a bite of it. Do you have the same feeling?

A pot of chinese tea is a must to go with the dim sum to ‘wash’ out the oil and fats from the meat and deep fried stuffs.

My friend recommended Seong Hoe to me. It’s not really the Klang standard bah kut teh, but it’s able to satisfy my craving for bah kut teh. Seong Hoe is located at Paya Terubong area.

The bah kut teh is serve in a small claypot which I find that the portion is pretty small for a serving of 3. But, one good thing is that we can keep our stomach to try out other dishes.

The soup base is sweet and clear with heavy herbal taste. As for the ingredients, it didn’t vary much from the normal one which includes meat balls (my favourite), pork belly, some intestine parts, bean curd and etc.

Fried fritters, the must have dish to go with bah kut teh.

Yam rice – the colour of the yam rice is slightly less dark in colour if compare to the one we normally get. But don’t get fooled but its dull colour, the rice is soft and fragrant of yam and dried shrimp make me want to have another bowl of the rice.

A plate of vegetable to balance up the meaty diet.

And here comes the star of the meal – Belacan Fried Chicken. Underneath the crispy skin, laid the tender, juicy and well marinated meat. Thumbs up for this dish! This is a MusT order dish for me when I re-visit this place.

Click here for map

I really can’t recall the exact location, so… what to do? We just can try our luck, and we picked Song River Restaurant which is located along Gurney Drive.

My bf recommended the osyer noodle and fried egg with bitter gourd. But I insisted to have fish meat bihun, so we ask the waitress whether they serve such dish. Yes, they do have but no taro fish meat bihun … means we stepped into the wrong place!

The oyster noodle was served in a claypot with a generous amount of osyter displyed on top.

It tasted like hokkien char to me. I like the noodle being cooked, not soggy.

And the much awaited fish head bihun arrived in a claypot too. The soup base tasted quite sourly.

I am not impressed by the noodle. I guess it’s because I already have a high expectation before I step into this place.

The fried egg with bitter gourd is something special. What’s so special about it? The egg is just half-cooked. It suited my tastebud so well as I love half-cooked egg.

What we normally get is fried dry version which is similar to the fried egg with onion.

The dish is soaked in a pool of soy sauce which tasted slighlty sweet. A good dish to go with white rice.

The bitter gourd is a bit raw where you can feel the crunchiness of the vege. I like my bitter gourd to be cooked till soft.

It’s something new to have as breakfast rather than the usual, hokkien mee, curry mee or char koay teow.

Click here for map.