Story & photos by Dr. Michael Lim The Travelling GourmetTM
All rights reserved
All photos are of REAL food with no props or special effects
The irreverent Travelling Gourmet goes to Princess Terrace in King’s Hotel for…
MANY Penang specialities cooked by cheerful Chef Loh Hong Chye which attracts food lovers & celebrities like Senior Minister Emeritus Goh Chok Tong, Defence Minister Ng Eng Hen, retired Minister Lim Boon Heng & the Princess of Brunei. Chef Loh always fries up a la minute a special plate of his Char Koay Teow for me. Chef Loh’s Char Koay Teow of tender slippery rice noodles with giant prawns, lashings of crunchy bean sprouts and real Bak Eu Phok (crispy pork skin crackling) & scrambled egg is to hijack a plane for! It’s authentic beacuse Chef Loh hails from Penang. Ich liebe es! (I love it in German)
Chef Loh frying up a hurricane!
The Ark Thui Mee Sua is also delicious…fall off the bone tender duck drumstick meat with sphagettini-like noodles (mee sua) in a rich broth double-boiled with powerful Chinese herbs and red wolfberries and red dates is super-yummy. I matched this with a glass of squid ink black & suprisingly youthful 17 year old 1995 Chateau Troplong Mondot St. Emilion Grand Cru Classe (13.5% abv) with silky tannins and cassis notes plus nuances of cloves. They went well together.
Hong Ark or braised duck in a velvety sauce and Chee Cheong Fun with sweet sauce, sprinkled with white sesame seeds and fragrant sesame oil are other palate pleasers. Nyonya delights like yellow Roti Jala (net like pancake) with Penang style Chicken Curry, and Nasi Kunyit or Turmeric glutinous rice with whole black peppercorns, and Ch’air Hu or bean curd & fermented soya bean salad with tangy Tamarind sauce tempt and delight. Popiah and Kueh Pie Tee is made a la minute for your enjoyment. On occasion there is also Lor Bak which is spring roll of lean pork wrapped in crispy bean curd skin with crunchy fresh cucumber!. One of my favourite dishes!
Delectable Desserts of colourful Nyonya Kueh like Kueh Talam Hijau topped with Santan gelee and Apom Balek or coconut pancakes with a thick, luscious toffee-like sauce with banana medallions as well as Ice Kachang, Chendol with loads of crushed ice and fragrant Gula Melaka (coconut sugar) plus Ban Ch’an Kueh or crispy 0.5mm thick crispy peanut pancake make for a satisfying sweet finale!
Penang or Pulau Pinang is a small island known as “The Pearl of the Orient” in West Malaysia known for its culinary specialities.
The Travelling Gourmet & Chef Loh
Copthorne King’s Hotel
403 Havelock Road