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SIN HWA CAFÉ LAKSA

Posted by crizlai On February - 27 - 2009

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Laksa is another one of the great hawker dishes one should not miss if you were to be in Penang for a visit. Originated from the Peranakan (Baba and Nyonya) culture, this dish will come in two different flavors, namely assam (tamarind) soup base or lemak (in coconut milk) soup base. The fish used for this delicious delicacy may differ for each store as some may use ikan parang (wolf herring), belut (eel), ikan kembong (Indian mackerel) or ikan selar (yellow tail scad). Most commercially used would be the latter two as the wolf herring contained too many tiny bones to work with and eel would be rather expensive.

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The most common Laksa you will get easily throughout the state of Penang, either in Chinese, Malay or Indian styles, would be the Assam Laksa. The other not so commonly found would be the Laksa Lemak, a spicy version of fish soup base with the use of coconut milk. I found a few such stalls selling in Penang but I personally love the one served in Sin Hwa Café where the reputable Char Koay Teow stall is. What matters most in a Laksa dish is not the ingredients served but lies within the tastiness of the soup broth and the quality of the prawn paste used (heko). In a typical bowl of Laksa, you would get the laksa noodles, sliced cucumber, lettuce, onions, pineapple and mint leaves, garnished with sliced ginger flower buds (bunga kantan) and red chillies, topped with some diluted prawn paste (heko).

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Sin Hwa Café Assam Laksa is somewhat different as in taste as the cook would use tamarind juice instead of tamarind peels as some of the other stalls. It has just the right amount of sourness to my liking. Some ladies may want the soup to be a bit more sour in taste but as a guy here, I like it just the way it is with many spoonful of the yummy prawn paste. A normal bowl would cost RM3 whereas a larger bowl would be at RM4.

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The other version I had tried was the Laksa Lemak. On top of the typical serving of ingredients, it has that special spicy and milky taste that I like very much. The soup broth had the pungent taste of lemongrass, a hint of fresh turmeric and not too overpowering taste of coconut milk. This would be perfect for those who prefer a spicier dish and prawn paste lovers. The price would be the same as the Assam Laksa.

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You would be surprised if I were to tell you that the above two were not my most favorable choices, it’s the third choice – Laksa Assam Lemak. Yes, it’s a combination of both the soup broths. The best combination would be 2/3 of the Lemak soup and 1/3 of the Assam soup. You have to inform the seller on your preference as he would always combine half of each soup broth.

Please also take note that the Penang Assam Laksa and Laksa Lemak are totally different from those served in other states such as the Laksa Perlis, Laksa Kedah, Laksa Ipoh, Laksa Kuala Kangsar, Laksa Johor, Laksa Sarawak, Laksa Kelantan or even the Laksa Katong as some of these are actually a variant of Penang Curry Mee (a thicker coconut milk soup base). Moreover other ingredients used may include fried tofu puff, fried/hard boiled eggs, chicken meat, prawns, fish cakes, fish balls, char siew, and more.

The Laksa stall in also in Sin Hwa Café in Pulau Tikus. If you are coming from town along Jalan Burma, you would a service road after Lebuhraya Codrington on your left. That’s where the Pulau Tikus 7-11 branch is. Try finding a parking space there. If you can’t find one, you will have to come out of the service road into the main road and turn left into Jalan Moulmein (between two coffee shops). Drive further until you have reached a crossroad (Jalan Pasar/ Jalan Moulmein/ Persiaran Cantoment) and you will see a huge car park at a corner just opposite along Persiaran Cantonment. Park your car there and walk back up Jalan Moulmein, turn left and walk further up and you will see the stall within the premise of Sin Hwa Café.

SINHWALAKSAMAP

Name: SIN HWA CAFÉ LAKSA
Address: 329 Jalan Burma, 10350 Penang, Malaysia.
Contact: 017-471 7330 (Mr. Max)
Opening Hours: 10.30am-4.30pm (Closed Thursday)
GPS: 5.430656, 100.312400

RATING:
Ambience: 7/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 7/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 8/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 7/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 8/10 (1-4 bad, 5-7 average, 8-10 excellent)

AUTHENTIC MALAY CUISINE IN THE HEART OF GEORGETOWN

Posted by crizlai On February - 19 - 2009

Note: This restaurant has changed management in 2010. The original owner was said to have shifted to KL. Her where about is unclear.

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“Simply Irresistible! Aromatic! Colorful! Fresh! Delicious!” These were the words that shouted out from my mind when I first stepped into this barely 5 months’ old authentic Malay cuisine restaurant right in the middle of the hustle and bustle of Georgetown, Penang. Kuali-kuali Café, as the restaurant was named, took over the former Craven Café premise located at the junction of Jalan Dato’ Kramat and Jalan Macalister and had since grown to be a favorite eating place for Malay cuisine lovers from all parts of the island as well as tourists. I even saw some factory workers in uniforms from the Bayan Lepas FTZ area patronizing them.

A brainchild of a former St. George’s High School girl, Cik Sharifah Haslina, together with her husband, Encik Mohd Sophian, catered to the needs of its customer from breakfast until supper. As for breakfast, they would prepare some simple dishes such as Nasi Lemak (Steam Coconut Milk Rice) served with fried anchovies, eggs, sliced vegetables and a few types of curries or you can also try out their ingredients filled noodles such as Bee Hoon (rice vermicelli), Mee (yellow noodles) and Koay Teow (rice cake strips).

BREAKFAST

The breakfast dishes may look simple but the taste was great. What impressed me more was their spreads for their lunch and dinner, served with plain hot rice or occasionally with tomato rice. Could you imagine having around 60 dishes served in cute looking mini woks and rattan trays under that rustic village style attap roof buffet line? This would surely be a great experience for many as you would only get this type of buffet spread at the hotels. Moreover, most of the dishes were not as spicy hot as their fiery looking colors and they do change a small percentage of their dishes daily.

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As there were just too many dishes to share you here, I would just brief you on some of the dishes such as their appetizing ulam (Malay salad), seafood, poultry and soup. Let’s start with the salad part. There were many varieties of fresh vegetables and wild herbs served with two types of dressing. One was the Sambal Belacan which has pounded red chillies, chilli paddy, lime juice and some toasted shrimp paste powder. The other was another diluted dressing that would go well with grilled fish. The dressing has some cut red chillies, chili paddy, big onions and tomatoes mixed with some lime juice. Both dressing complimented the vegetables as well as the dishes real well.

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Do you know that before I went into the restaurant, there was this man outside preparing some grilled fish? The scent coming from the smoke got me even more prepared to jump right into the many varieties of fresh fish dishes they have in there. From the look of the tender yet juicy grilled stingray pieces, you can be assured of its freshness. Even the stuffed hardtail mackerels (ikan cencaru) and chubb mackerels (ikan kembong) had those crystal clear eyes.

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I can say that they sure know how to prepare their seafood dishes well and with different combination of spices and ingredients. I was surprise to see many seafood dishes that I had not taken for a long time such as the Cockles Salad and Salted Fish Curry. On top of that, the taste of each individual fish curry had its own unique flavors. There were just too many to taste out at one visit. Maybe a slide of the seafood dishes would prove me right.

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The poultry section was also impressing. They have so many options from a simple Beansprouts with Beef Stomach Salad, Indonesian Dry Beef Curry (Rendang Minang) to their house specialty such as the Red Curry Chicken (Ayam Masak Merah) and Village Style Fried Chicken. The delicious Village Fried Chicken was crispy, a bit like a spicier KFC Original Chicken.

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If you feel that there would be too much of seafood and poultry dishes in your meal, you could always check out their little vegetarian corner. There would be around 10 dishes such as tofu, mixed vegetables, and many assorted vegetables cooked in different styles to meet your desire.

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Do also watch out for their popular demanded Beef Bone Soup (Sup Tulang Lembu). The aromatic smell of the piping hot soup and the tender meat on the bone is a sure must have dish if you love thick and flavorful soups. Each bowl would cost between RM4.50 to RM6, depending on the amount of meaty bones you have scooped.

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Well, it took me quite some time to study all the dishes in the restaurant but it’s worth the effort to know more of these wonderful authentic Malay cuisines. I ended up with a plate filled with the different types of gravy to try out their cooking style. Moreover, I had a piece of Chicken Thigh cooked with Sweet Dark Sauce, some Turmeric Fried Tofu cubes, Indonesian Dry Beef Curry and a piece of Onion Omelette – all for only RM5. It’s cheap right? You should try to make a visit there and I can assure that you would not regret the experience.

Note: If you are real adventurous to try out all the gravy – Do not put too much as my plate of rice ended up with too much oil. But then, I did finish to the last bit as the food was simply too delicious. Another thing to take note would be the visiting hours. The best time would be 7.30am for breakfast, 11.30am onwards for lunch as all the food would be out hot and fresh. They do not cook more dishes for dinner. The dishes would be whatever left during lunch but you can always order other items such as fried rice, noodles soup, etc.

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Although the restaurant was located at a heavy traffic area with quite limited parking areas, you could see it filled up with customers any period of the day. It would not be too hard to spot the place as the restaurant would be located just at the junction of Jalan Dato’ Kramat and Jalan Macalister. Prominent landmarks to watch out would be the GAMA Supermarket and KOMTAR.

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KUALIKUALICAFEMAP

Name: KUALI-KUALI CAFE
Address: 2 Jalan Dato’ Kramat, 10150 Penang, Malaysia.
Opening Hours: 7.00am-12.00am (Mon-Fri), 7.00am-4.00pm (Sat)
Contact: 016-426 2184 (Cik Sharifah Haslina Mufazzal)
GPS: 5.413997, 100.328167

RATING:
Ambience: 7/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 9/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 9/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 6/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 8/10 (1-4 bad, 5-7 average, 8-10 excellent)

CHRYSANTHEMUM GINSENG WOLFBERRY JELLY WITH RAW HONEY

Posted by crizlai On February - 15 - 2009

It was another birthday gathering in my family recently and this time it was my brother’s which fell a day before Valentine’s Day. Instead of cooking in, I introduced them to Chin Bee Tea Café which I had fallen in love with their food. Sifu Malai Chong sure knew how to cook up something different. Other than the delicious food that everyone loved a lot, he made us a Birthday Ee Foo Noodles which had so much of ingredients such fried fish fillet, prawns, Chinese cabbage, mushroom and egg slices on it. You be surprised on how many bowls my niece had consumed into her little tummy. LOL!

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Well, a birthday without a cake would not be a birthday at all. Somehow my brother decided against the idea of having a cake as all of us had consumed too many cakes and cookies during the recent Chinese New Year celebration. I personally find that a Chinese meal should end with a dessert which I find the café could not provide me with. In the end, I had decided to create a healthy dessert which would suit all ages to surprise them. I came up with my healthy recipe for CHRYSANTHEMUM GINSENG WOLFBERRY JELLY WITH RAW HONEY.

I had used quality chrysanthemum flowers as these are believed to fight against flu related viruses. I had also used ginseng roots to alleviate fatigue, headache, amnesia and weakness and dried Chinese wolfberries to enhance the general health of the body system. The above mentioned two ingredients would be brewed for hours and sweetened with rock sugar and made into jelly. This bitter sweet dessert would then be served with some diluted raw honey. It would be better if you could get hold of one of my most trusted brands of jelly powder, imported from Thailand as this brand had never failed me in giving the jelly a firmer texture.

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Won’t it be great if you could come out with this great recipe to serve your guests? Let me share with you the recipe here.

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INGREDIENTS:
80gms first grade dried chrysanthemum (乾菊花)
15gms ginseng roots (洋参鬚)
15gms Chinese wolfberry (枸杞 – 5gms to reserve for garnishing)
250gms rock sugar (冰糖)
4.5 liters water (水)

GARNISHING:
6 Tbsp raw honey (diluted with 6 tbsp of the brewed potion)
5gms of the Chinese wolfberry above (soak and drain)

OPTIONAL:
Flowers and herbs for decoration.

PREPARATION:
1. Wash the chrysanthemum, ginseng root and Chinese wolfberry clean from dirt.
2. Bring the water to boil in a large pot.
3. When boil, put in the chrysanthemum and ginseng root and let it brew in medium fire for 30-40 minutes.
4. Sieve the concentrated brewed potion. You would get about 3.5L left. (You can retain and boil the brewed ingredients by adding in more water for more cooling beverage as it would be a waste to throw them away. Sieve and add in sugar to taste)
5. Pour 2.5L of the brew into another pot and slowly stir in the jelly powder.
6. Heat up the brew in medium fire and add in the rock sugar. Stir until the rock sugar dissolves.
7. Add in the Chinese wolfberry (10gms only. Balance for garnishing) and let it brew in low fire for another 10-15minutes.
8. Scoop the potion into selected jelly moulds and let it cool. Chill immediately when hardened.
9. Serve the jelly chilled with some diluted raw honey and soaked wolfberry.

Note: Since there is no preservative in this brew, you can keep it fresh if well refrigerated for 3-4 days.

(Serves: 8-10)

YOU CAN CHECK HERE FOR MORE RECIPES.

Wolfberry on FoodistaWolfberry

CUISINE EXTRAVAGANZA AT CHIN BEE TEA CAFE

Posted by Criz Lai On January - 12 - 2009

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Who would have expected hidden amongst some of the heritage houses in Georgetown would have a tea café that served quality choices of tea as well as food? Of course, that would be Chin Bee Tea Café, an established tea supplier to most of the restaurants and hawker centers in Penang. I found out about this place a few months’ ago when they were still undergoing renovation works and this place ended up as a treasure to me and I would strongly recommend them to my friends. I have even lost count of how many visits Steven Goh, whom I had first introduced this cafe, had brought his family along to patronize this place.

From the exterior of this place, most people would just assume it as a place serving solely tea and some light bites as most tea houses. If you look into the clear glass panels, you would even see rows of cupboards and urns filled with tea leaves and flower tea buds. Anyone would surely have that wrong perception.

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Going into the café is like moving into a place filled with hospitality. You would be served by the members of this family run business with all smiles. The service is remarkable. You would be given a menu with a list of tea which you would like to have as well as a simple menu for the food.

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Do try out their quality Chrysanthemum bud tea which would give you the unique sweet after taste as well as their Ginseng Tie Guan Yin which would energize your moods and alertness.

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Do not be fooled by the simple list of food as shown in the menu as there are still many other wonderful dishes that the over 60 years old Sifu (Grand Master of the Kitchen), Mr. Malai Chong, have under his sleeves. I was truly surprised on how impromptu and creative this Sifu was in coming up with dishes that will make anyone drool just by looking at it. This showed that with his seasoned experiences, he could just combine any ingredients in the kitchen to make great dishes. What else would you expect from a chef who had work in overseas restaurants such as Ireland and UK, and also in reputable Malaysian hotels and restaurants for the past 40 plus years?

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Let us now looked at some of the dishes the café is famous for such as the Special Pork Ribs (RM3/pc). The inner part of the ribs will always been soft while the outer layer has that crunchiness from the chef’s secret formulated flour. The dish would be served in some sweet and delicious sauce. This dish is highly recommended for those who would not mind some fatty layers on the belly cum ribs portion of pork.

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The next dish was a surprise. I wanted something nice mixed with some greens. The Sifu concocted a new dish called the Smooth Journey (一帆風順 – RM12). From the outlook of the long and round food on the plate, I was not sure what they were until I sliced open both of them. The long one appeared to be stuffed capsicum with some juicy minced pork and prawns. It was unique and yummy. The round one appeared to be stuffed button mushrooms with the same type of fillings. The slightly sweet and sour sauce made both simply irresistible.

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I wanted something lighter next and the Sifu recommended a homely dish called Three Jewels Steam Egg (三黃蛋 – RM8). It had three types of eggs, basically chicken eggs, salted duck egg and century eggs, all whipped up with some seasoning and steamed to perfection. The dish would then be garnished with some quality soy sauce, some fried garlic & oil and chopped spring onions. It was marvelous too as the texture of the steamed egg was without much bubbles and it was as smooth as consuming Japanese tofu.

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Next, I got my “sort of personal chef now” (LOL!) to serve me with some chicken dish that he did not have in his menu. Again I was stunned by how well he had presented in the next dish which was the Sweet & Sour Chicken (燒汁雞 – RM10). It was basically a large chicken drumstick (the size as you would get from Western food) but the preparation was ten times tastier than I have tasted anywhere. I guessed the Sifu used only the best sauce to come out with something as great as this dish. The batter coated chicken was very crispy. It blended real well with sliced onions, chillies, sugar snap peas (mange tout) with some touches of sweet and sour sauce.

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The next dish which was the Rakkyo In-house Tofu (蕎光豆腐 – RM12) was another eye opening dish for me. When I thought it was just the usual fried in-house made special tofu cooked with minced meat and mixed vegetables, the taste was totally not as I had expected. It was so appetizing. It has that unique sweetness combined with quality Chinese wine. The added sliced sugar snap peas, carrots and button mushrooms made the dish real colorful.

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Do you want to know the secret behind the appetizing dish? Here they are. The dish has finely sliced pickled ginger (調味醋姜片) and pickled Rakkyo bulbs (酸甜蕎頭). You might want to know what Rakkyo is. It is a native plant in South East Asia, mostly grown in China, Japan and certain parts of Malaysia (Cameron Highlands) where the bulbs would me made into pickles. It also believed to have some medicinal properties such as the prevention of thrombosis, treatment of heart diseases in Traditional Chinese Medicine (TCM), remedy for fever, stomachache and eye infections. There are many names to this midget spring onion or allium-like plant such as the widely used English term which sounded so Japanese – Rakkyo, Japanese scallion or Allium chinense.

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Another dish that the Sifu had specially prepared for the Chinese New Year season would be the Dried Oyster, Scallop & Black Moss Stew (大蠔燉乾貝髮菜 – RM20-40). This is a wonderful dish as the dried oysters and scallops were braised in some seasonings such as ginger, sesame oil, soy sauce and Shao Xing wine until soften. These would then be simmered along with some young lettuces and black moss. This specially prepared dish would normally be served in family reunion dinners on the eve of Chinese New Year.

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On top of the above dishes with would be taken with rice, you could always opt for something lighter. They have only rice or Ee Foo noodles. Either you can ask the Sifu to cook Fried Ee Foo Mee or their famous Hong Tu Mian (鴻圖面 – RM8-15). This would be best taken with some black vinegar.

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If you feel that you would like something drier, you can try out their Yong Chow Fried Rice, Egg Wrapped Fired Rice or my favorite Hot & Spicy Fried Rice (特色炒飯 – RM5-RM15). The “Wok Hei” aka high heat frying for this fried rice dishes is real good.

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Overall, Chin Bee Tea Café is a great place to buy various quality tea leaves/flower teas as well as for family dine-in. There would always be surprises for you as you would not know what other delicious food the Sifu would stir up for you. The price for the food is reasonable, so are the selections of quality tea drinks. I will surely drop in to try out their other reputable dishes such as the exotic deer meat and fish head curry. By the way, the Sifu would also like to wish everyone a Happy and Prosperous Chinese New Year in the coming Ox year.

MALAICHONG

If you are coming from Trader’s Hotel along Jalan Magazine, keep to your left and drive on until you have reach the second traffic light. Turn into the first road on your left (Jalan Gurdwara) and then the first left turning into Lebuh Noordin. The shop is just somewhere in the middle on your right within a row of heritage houses. In fact, this shop is just two houses away from another recommended confectionery manufacturer by the name of Hock Lok Siew Biscuit Trading. Please make sure you call up for reservation as this place could be packed during lunch or dinner hours.

CHINBEEMAP

Name: CHIN BEE TEA CAFE
Address: 124, Lebuh Noordin, 10300 Penang, Malaysia.
Contact: 604-261 1761, 012-499 9972 (Mr. Ong)
Opening Hours: 12noon – 3.00pm, 6.00pm-9.00pm (Closed Alternate Wednesday)
GPS: 5.412361, 100.329541

RATING:
Ambience: 8/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 9/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 9/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 7/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 9/10 (1-4 bad, 5-7 average, 8-10 excellent)

 

PULAU AMAN FLOATING RESTAURANT

Posted by Criz Lai On December - 19 - 2008

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Please bear with me this time on the lengthy post as it involved traveling and trying out new food during a totally out of the way island hopping adventure trip. I was off exploring for great food again and this time it was an adventurous trip involving traveling by land and by sea. The destination was Pulau Aman, an island covering an area of 288 acres and is 25 nautical miles from the mainland just off the coast of Seberang Perai’s southern district of Penang, Malaysia. It’s quite a nice island to be on with affordable chalets. You could also book your lodging through KOPEL HomeStay Project or Ministry of Tourism HomeStay Project to stay with the locals and experience their daily lifestyles. There are many activities on Pulau Aman as well as nearby Pulau Gedung such as fishing, snorkeling, camping, hiking, jungle trekking, kayaking, canoeing, historic site visits or just a visit to the bullet warehouse plus the pirates’ cave. It’s truly a back-to-the-nature outdoor experience for those who won’t mind roughing it out in the wild.

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A 10-15 minutes boat ride from the Batu Musang new jetty brought us to Pulau Aman where there existed the famous floating seafood restaurant. The seafood is real fresh as you can see fishermen bringing in all the live catch, which include varieties of shell fish, fish, flower crabs, prawns and mantis prawns. You can even try catching your own and get the restaurant to cook for you at minimal charges.

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The only disadvantage of patronizing this restaurant is their limitation of food choices. There are only three choices of rice/noodles dishes for you to choose from. Each plate of rice or noodles would cost differently depending on the sizes of the fresh prawns given. It could be as low as RM5 and as high as RM10.

The first dish that arrived was the Prawn Noodle Soup (RM5.50). This was the best prawn noodles I had tasted so far. The soup base was slightly sweet but was rich in flavors with one fresh gigantic prawn, some slices cabbages and fried bean curd. The prawn was almost half the size of the plate of noodles. This is a must to have if you ever visit Pulau Aman. In fact, this dish is one of the most ordered in this restaurant.

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The next was the Fried Prawn Noodle (RM5.50). The fried noodles were cooked in a different way compared to the Indian style fried noodles which was slightly drier. It has 3 medium sized prawns, some cabbages and bean curd slices, garnished with chopped spring onions and chillies. Somehow the Malay lady cook knew the combination of sauces real well. The dish was also superb.

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Fried Rice with Large Prawns (RM5.50) was served next. I had frequent so many Malay styled hawker stalls and restaurants but normally found their fried rice to be a bit damp. This Malay lady cook surprised us with one of the best fried rice I had eaten. I could not had imagined how such an elderly lady would be able to provide us with a plate of wok hei (high heat cooking) filled fried rice full of flavors. Accompanied by 3 large and juicy prawns, I almost ordered a second round. Unfortunately, she was out of rice. What? At 1.10pm? She must have a great demand for the day.

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Since we had almost an hour and a half left before the next boat leaved the island, we went for some sightseeing. It was quite an experience witnessing the lifestyle of the Malay villagers on the island. Although the villagers were living a simple life with basic necessities, they were filled with smiles and contentment. Children were seen playing along the trekking paths and by the semi mud filled beaches but they were seen to be very happy. Even the school and clinic available were such a small scale compared to how fortunate we were to be in the city. One thing which caught my attention was the stray animals on the island. There were barely a handful of dogs but cats could be seen everywhere even by the beaches.

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Visiting a historic site on this island could be real taxing as every site seemed to be so far apart, although it did look near in the map provided on the sign board on the island. We were traveling almost a quarter of the island before we managed to find the Telaga Emas (Gold Well). History stated that a villager found some “gold” in the well. Eventually, those were discovered to be some colored stones. What amazed most of the visitors was that in it contained fresh, energizing and pure water. Although the well was dug just next to the sea, it did not contain any salt water taste in it.

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Strolling within the fishing village, we noticed an abundance of a certain 20m trees. It has leaves almost similar to that of a papaya tree, fruits with texture similar to our cempedak and flesh as white and powdery as tapioca. The locals called them Buah Sukun (Breadfruits), a fruit native to the Malay Peninsula and western Pacific islands.

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We happened to see a stall selling some fried chip-like food by the jetty and thought it was potatoes. As an adventurous foodie, I immediately bought a few packets of the fried chips home, after knowing that they were breadfruit chips. The taste was unique. It was like munching a cross breed of potato and tapioca chips with a hint of jackfruit flavor. After all, a pack was not expensive as it cost me only RM3.50 for a small one and RM5 for a big one. In fact, I bought 3 packets of the smaller ones for only RM10.

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The nearest way to reach the island would be at Batu Musang Jetty (GPS: 5.265888, 100.406928), Batu Kawan, Seberang Perai (Butterworth). A trip from this new jetty at Batu Musang to the island would take about 10-15 minutes or at the Bukit Tambun jetty which would take about 30 minutes (Update: all transports had been redirected to Batu Musang Jetty unless there are some private operator available). If you find it rather taxing to drive all the way to Batu Kawan, you could always board a boat at Batu Uban or Batu Maung jetties but the charges would differ as it would be run by private operators. It would take about 45 minutes to reach the island. Going to the floating restaurant won’t be a problem after all as it’s at the old jetty which is next to the new berthing area. Please get a sea sick pill or a sea sick wrist band from the nearest pharmacy if you are sea sick prone. Just as a precaution, make sure you call up to ensure that the restaurant would be open on the day of your visit (although it’s supposed to be open daily) or you might just waste your effort visiting the island to try out their delicious food. Boat trip charges for return ticket would be RM6 per person (collected at Pulau Aman dock). Operating time would be 8am-7pm (Scheduled ride from Batu Musang: 10am/1pm/4pm/7pm. From Pulau Aman: 8am/1pm/3pm/6pm. There are more trips on weekends and holidays or if there are more passengers to and fro.)

PULAUAMANMAP

As you come out from the toll plaza, you would reach a T-junction. Turn right and go over the overhead bridge towards Batu Kawan. Drive a few meters away and you would reach a cross junction. Turn left towards the Batu Kawan Stadium (There will be a signboard showing left towards the stadium. You would pass by the stadium on your left. Drive on until a roundabout. Drive towards your 12 o’clock (leading to Jeti Bandar Cassia) and go straight until you reach a turning on your left (no through road ahead). Turn left into the road (a quarry is on your left) and it would lead you to the Batu Musang Jetty. Take a 10-15 minutes boat ride to the floating restaurant.

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Name: RESTORAN TERAPUNG PULAU AMAN
Address: 120 Pulau Aman, 14100 Simpang Ampat, Penang, Malaysia.
Contact: 016-495 5125, 019-476 6125
Opening Hours: 11.00am-9.00pm (daily)
GPS: 5.268310, 100.391495

RATING:
Ambience: 7/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 4/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 7.5/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 7/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 7/10 (1-4 bad, 5-7 average, 8-10 excellent)

 

SUNSET BISTRO FERRINGHI

Posted by Criz Lai On December - 10 - 2008

Note: Every since this beautiful place vanished overnight through ashes, a lot of people has been missing them. Now they are reincarnated as Bora Bora By Sunset. 🙂

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I guessed I might just have to disclose that there was actually a private function during the launching of my food blog on the 4 December 2008. Attendees – two! Some might get the hint from my statement on “Anniversary of Anniversaries” but some may still be in the dark. I could be a real secretive person at times you know. LOL! Anyway, there is no better place for some private moments than at the beach. The luxurious, warm and soft white sandy coastline of the Batu Ferringhi Beach could well be the perfect environment with beautiful panoramic views and privacy to rekindle the sparks or light a new one for years to come.

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Having some soft evening breeze blowing onto your face, while settling down by the sun deck watching over the sunset and listening to the waves lap on the shore, would be an added bonus for romantic trysts. There’s no budgeting for such a memorable moment, although some would prefer a dining table by the beach under a dim candlelight with soft background music that won’t cost too much. Where would be the best place for such event than at Sunset Bistro Ferringhi, Batu Ferringhi, Penang.

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As you know this is a bistro with music and liquors (RM10 – RM40) all through the night, there’s actually some fruit juice and non-fizzy beverages available too such as the gigantic jug of Fruit Punch (RM9.90) or the Ice Lemon Tea (RM4.90).

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There are also many appetizers, main meals, rice dishes, noodles, finger food, sandwiches, pizza, pastas and desserts to choose from, ranging from as low as RM6.90 (Fried Koay Teow) to RM31.90 (Mixed Grill). The good news is all items are priced nett with no additional taxes. Since we had a late and heavy lunch, we shared out some of the food.

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The Spaghetti Carbonara with Turkey Ham (RM14.90) tasted great. It had this thick yet herb filled taste in it with some shredded parmesan cheese garnished on the pasta. The portion was large enough for both of us to share out.

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Next was the Club Sandwich (RM10.90). The dish came with four slices of fresh white bread, stuffed with a layer of lettuce, a layer of cheddar cheese, a layer of mixed tuna salad, accompanied by some greens and salad, served with some French fries. The sandwich was nothing really special at all as I was expecting the bread to be slightly toasted.

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The last dish to come was the 6” Mauii Pizza (RM9.90). The pizza base was crispy and the topping was beautiful. It had large chunks of chicken meat, mushrooms and pineapple spread over a freshly prepared tomato puree and baked to perfection with lots of mozzarella cheese. The pizza was so tasty that we regretted not ordering a larger 8” one (RM12.90).

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Overall, the simple meal was quite pleasant. Here’s the signboard of some of the food available in this bistro by the beach.

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We ended up strolling along the mile long night market looking for some bargains for items such as shoes, clothing, DVD’s, hand bags, jewelries, wallets, cushion covers, sarongs, luggage, sunglasses, souvenirs, paintings and many more.

Drive all the way up to Batu Ferringhi until you reach Parkroyal Hotel Penang on your right. Turn right into the first junction after the hotel and you will reach the Bayu Senja beach front. When you are at the T junction, turn left. Find a parking space. The bistro is just somewhere further on you right by the beach in front of many beach hostels.

SUNSETBISTROMAP

Name: SUNSET BISTRO FERRINGHI
Address: 56A, Bayu Senja, Batu Ferringhi, 11100 Penang, Malaysia.
Contact: 012-553 1313 (Ms. Melynda Soon)
Opening Hours:
12.00pm-1.00am Sunday – Thursday)
12.00pm-3.00am (Friday, Saturday and Eve of Public Holiday)
GPS: 5.471436, 100.244333

RATING:
Ambience: 9/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 9/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 7.5/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 7.5/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 7.5/10 (1-4 bad, 5-7 average, 8-10 excellent)

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