Perky Penang Promotion Part 2

Ah Kwang’s Lor Bak is encased in super thin crispy bean curd skin and inside…lean pork loin flavoured with powdered peanuts that is so heavenly delicious, you cannot stop at one piece. Ich liebe es! (‘I love it’ in German). The thick dipping sauce is also very unique. It is concocted with egg, flour, sugar, salt and soy sauce. He also serves yam fritter, tau kwa, prawn fritter. Every order comes with a healthy serving of crisp fresh cucumber. 
 
Assam Laksa
I tried too tangy sourish Penang Laksa made with ‘Sai Toh’ fish, assam (tamarind), mint leaves, slivers of pineapple and cucumber and ninja black gooey ‘Hare Koh" (shrimp paste). The cross cultural influences in this classic Penang dish can be seen in the mint leaves from Vietnam and the assam from Thailand. Not suprising as Penang island, "The Pearl of the Orient" is situated very near the Thai border. It also has certain similarities to a Myanmarese noodle dish. A little known but amusing fact is that Singapore’s so called"Laksa" is known as "Curry Mai Fun" in Penang!
‘Oh Chien’ or oyster omelette is another winner with small plump oysters tantalisingly hidden inside a big omelette and garnished with lots of aromatic,finely diced brunoise scallions.
And if healthy food is your passion, what better dish to relish than inimitable Penag Rojak. It has farm fresh starfruit, jambu ayer, grainy textured guava, crunchy turnip, sour green mango…drizzled with a dressing made from ‘Hare Koh, lime juice and sugar’. I adore th crushed peanuts liberally sprinkled on top for decoration and taste.
The Penang Hokkien Prawn Mee is also very different from Singapore’s Hokkien Mee which is fried. Here, the bee hoon and yellow noodles are bathed in a rich prawn soup made by boiling the heads and shells of prawns for several hours in order to extract the maximum flavour and taste. I adore biting into the meaty pork ribs infused with the prawn flavours.
 
Penang Char Koay Teow!
 
Who can resist piping flat hot rice noodles fried up a la minute with juicy cockles that burst in your mouth releasing seductive flavours of the sea, chives and yes, crispy pork skin fritters! Life is short, enjoy it first and worry about the cholesterol later.
 
Sweet Sensations include Ban Chang Kueh with a sweet filling of crunchy roasted peanuts. You simply must match this with fragrant and frothy Teh Tarik. You’ll discover it is a perfect match!
Finish your culinary extravaganza with colourful Lee Brothers’ Ice Kachang from New World Park with a very special sauce you don’t get in Singapore. It is ‘Sarsi Sauce’ made with F & N Sarsi, root beer and sugar syrup. Atap Chees, the fruit of the mangrove, red beans, of course plus Milk Maid evaporated milk complete the delectable icy treat!
 
Yes, come December, to echo Arnold Schwarzenegger, the Governor of California, in his role as ‘The Terminator": I’ll be back!  ENJOY! {:-)
 
 
Penang Hawkers’ Fare @ York from 7 to 23 March, 2008
in spacious and airy White Rose Cafe
York Hotel
21, Mount Elizabeth
Singapore 228516
tel: 6737 0511
Lunch: 12 noon to 2.30pm
Dinner: 6.30pm to 10pm
 
Lunch/Dinner: S$23.80++ Adult
S$17.80++ for Child below 12 years old
 
The Travelling Gourmet’s Ratings
Cuisine ****               Ambience***               Service***
 
 
 
 
 
 
 
 
 
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About thetravellinggourmet

As a renowned Travel, Food & Wine Writer he has travelled the world in a keen & indomitable pursuit of exotic delicacies & fine wines. His articles have been published in over 20 prestigious publications, both local & international. Dr. Lim has toured and trained in Wine Evaluation & Oenology in most of the world's top wine producing areas from France to Australia. The Travelling Gourmet says, "Gastronomy has no frontier. These are the gastronomic voyages of The Travelling Gourmet. My unending mission. To explore strange new cuisines, to seek out new wines and new culinary experiences, to boldly go where no gourmet has gone before...." Have pen, will travel. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any other information storage & retrieval system, without permission from Dr. Michael Lim The Travelling Gourmet and/or MSN. Material may be works of fiction. Names, characters, places and incidents may be true but may also be products of the author's imagination or are used fictitiously. Any resemblance whatsoever to actual person or persons, either dead or living, events, or locales may be entirely and purely coincidental and unintentional. No part of this website may be used to villify others or for criminal purposes. Interests: Travel, Food, Wines, Cooking, Wine Appreciation, Parachuting, Languages, Music, Reading, Swimming, Hunting, Ballet, Fencing, Archery, Anthropology and more... The Travelling Gourmet is a copyrighted trademark. All rights and photos reserved. No part may be reproduced without permission.
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