Curry Chicken Mee
This Curry Chicken Mee is good. It comes with slices of chicken meat that is tender and smooth, and the tau pok (beancurd puffs) pieces soaking up the tasty flavours of the curry gravy. Nice!
Penang Carrot Cake
Penang Fried Carrot Cake uses larger chunkier pieces of carrot cake compared to Singapore’s version of fried carrot cake. Lard is used to pan fry eggs on the wok first before chunky pieces of carrot cake are added on top of the frying eggs. These are then stirred fried with soy sauce and bean sprouts. Chopped spring onions are then added on to the carrot cake. The end results – a plate of flavourful carrot cake.
Penang Char Kuay Teow & Fried Oyster Omelette
This Penang Char Kuay Teow is really good. Unlike the local Singapore version which is a mixture of kway teow (flat rice noodles) with some yellow noodles, this version is with kway teow only. It is stir fried with eggs, bean sprouts and a couple of prawns. Be prepared to wait for half-an-hour during busy meal times.
The Penang Fried Oyster Egg Omelette is delicious too. A couple of eggs are pan fried with starch and lard until it’s fairy crispy, with chilli sauce and oysters added. A chilli sauce dip is available on the side. Its flavours are good.
Popiah & Rojak
This version of Popiah is slightly wetter from the turnip sauce and not too sweet. It is filled with finely grated steamed turnip, bean sprouts, lettuce leaves, grated carrots, peanut powder, fried shallots, shredded egg and sweet sauce on its popiah skin.
Ban Chang Kueh
This is a thin and crispy version of Ban Chang Kueh. It is somewhat like a thin wafer with crush peanuts and sugar topping. Good for snacking.