Savoring The Best All Over Town…

NOTE: This outlet has ceased its operation around the 3rd quarter of 2012.

Nowadays, diners are getting quite fussy about their food intake due to health reasons. They prefer food made from natural ingredients, no MSG, less oil, less sugar and with more nutrients. Recently, a group of housewives led my Mdm. Lim Lay Gaik had decided to join effort to cook some of their favorite dishes, of course the healthy way, to serve their family, friends and guests. Hidden within a corner lot bungalow unit along Jalan Pemancar, Gelugor, Penang, this little spacious yet comfortable eatery by the name of Yummy Tummy Delight sure knows how to pep up good food.


As the food served here are randomly cooked based on the ladies’ choices for the day, there would hardly be fixed dishes. Nevertheless, you can still be assured of some home cooked main courses, snacks, desserts and beverages daily. One of the almost available daily dishes would be the world’s #7 ranking Penang Assam Laksa (RM6.90nett). One sniff and you would know that the stock has been skillfully prepared with lots of fish bones, tamarind juice, herbs and spices. Although a bit spicy, this flavorful and thick soup based bowl of delicacy would sure soothe your sourness crave. It would come with lots of vegetable and fillet of a yellow-tailed scud (ikan selar) or sardine (ikan sardine), depends on market availability.


Occasionally, you would also find them serving Penang Hokkien Mee (RM6.90nett). The heavily simmered prawn shells and pork ribs indeed flavored the soup real well. The soup had that touch of mild sweetness; obviously from some add ons of rock sugar. The dish would be served with some yellow noodles/rice vermicelli, shrimps, pork ribs and egg garnished with some homemade deep fried shallots and chili paste. As a Hokkien Mee lover, I simply love the natural flavors of the overall dish. Slurps~ 🙂


There also do serve Seafood Nasi Lemak (RM4.50nett) on certain days. The fragrantly coconut milk steamed high quality rice sure complemented well with the thickly spiced up prawn curry, turmeric marinated fried fish (ikan gelama/jewfish), egg and some vegetables.


You would also get a fragrant home style Yang Zhou Fried Rice (RM5.90nett) with some shrimps, egg and Chinese sausages. It may look like any common fried rice but every single rice grain was skillfully flavored. More sambal belacan please~ 😛


The next dish which was the Fried Radish Cakes (RM5.90nett) was my all time favorite. Not only was the dish less oily than those I have tried elsewhere, it had that nice mild wok hei (high heat frying) with just the perfect flavors in it. The egg used was fresh and the bean sprouts were cooked just right for that extra crunchiness.


As for snacks, you might get to try out their homemade Yam Cakes (RM3.90nett/3pcs). Each bite had that generous amount of sandy bites yam pieces plus some dried shrimps. On top of that more deep fried dried shimps, fried shallots, chopped spring onions and red chilies were add as garnishes, accompanied by their homemade chili sauce. However, I found the texture to be a bit on the soft side. It could be due to their healthy way of omitting the usage of some lye water. The perfect combination would be 400g rice flour, 20g tapioca flour, 1 teaspoon lye water and 1 litre water, to be mixed with the rest of the ingredients and seasonings, prior to steaming for about 45 minutes.


Another option might be the Pumpkin Cakes (RM3.90nett/3pcs). Basically, the method of cooking would be the same except of the replacement of yam chunks with pumpkin chunks. Although still a bit soft to my liking, the nice sweetness from the ripe pumpkin chunks was just right. I personally prefer the pumpkin cakes than the yam cakes.


Whenever they served the Penang Assam Laksa, there might also be some Spring Rolls (RM2.90nett/3pcs). Basically, there was nothing much to shout about as these were just some common finger food. You can either eat these rolls with their chili sauce or just dip them into your laksa soup.


On and off, they would also utilize their home grown screwpines (pandan) to make some nice Nyonya kuih. I have tried their Kuih Talam (RM2.90nett/3pcs) and these were sinfully delicious. The balance between the pure pandan juice and mildly salted coconut milk topping was perfect.


For those who love to have mildly sweetened desserts, you are at the right place. Their Bubur Cha Cha (RM3.90nett/bowl) was heaven! It had just the right amount of coconut milk with added rock sugar as sweetener. Other than with sweet potatoes and yam, it also came with some tapioca flour made sweet potatoes and yam just like the ones you have at those Taiwanese dessert shops such as Blackball.


The Red Bean Soup (RM3.90nett/bowl) was also nice as it had blended red beans soup coupled with some whole azuki beans, kidney beans and some tapioca flour made sweet potatoes and yam too. Mildly sweetened and perfect to end my meal.


Sometimes, they might also cook some herbal type of desserts such as the Snow Fungus with Ginkgo Nuts (RM3.90nett/bowl). This Traditional Chinese Medicine (TCM) recipe would be great during this season for those who have cough and cold. The way they cook this dessert was based on their liking of having a softer textured snow fungus, thus you would find the soup to be rather starchy. The snow fungus is great to nourish the body, heal dry coughs and clearing heat in the lungs. The dried longan would nourish blood circulation and has a calming effect on nervous system. The red dates are basically for balancing the formula with a light touch of sweetness. The ginkgo nuts on the other hand would help in lungs related ailments, urinary incontinence and also as a digestive aid.


Overall, some of the dishes served here can be quite nice. However, there are still some rooms for improvements for some of the dishes I have tried. There are still many other dishes I have yet to try out such as their Jawa Mee (RM6.90nett), Nissin Noodles with Sausage & Egg (RM6.90nett), Curry Chicken with Mantou (RM5.90nett), Pandan Ang Koo (RM2.90nett/3pcs), Loh Bak (RM2.90) and more. Drinks such as their daily brewed herbal tea and soy bean milk are priced at RM2.90nett each. If you fancy healthier version of street food, this is the place for you. Delivery can be arranged for purchases of over RM30.00nett within the vicinity of Gelugor, Jelutong, Green Lane, Bayan Baru and Bayan Lepas areas.

Since this is a private owned house within a rather upmarket residence area, you might just pass it as just another house. Moreover, it’s hidden from the main street. If you have a GPS, it would be hassle free to find the location as I have listed below. If not, just follow the directions as mentioned here. If you are coming from Bayan Baru/Bayan Lepas area along Jalan Sultan Azlan Shah towards Green Lane/Jelutong, do watch out for the Gelugor Post Office traffic lights (Jalan Sultan Azlan Shah/Hilir Pemancar). Drive on after the traffic lights until you see a Mobil petrol kiosk on your left. Slow down and keep to your left. Turn left into the first left junction (Hala Pemancar). Drive about 50m and you would see a 3-level corner lot bungalow with green transparent awning at 11 o’clock. Park your car along the road and walk in towards the stainless steel gate. The auto bell will ring and there will be people inside opening the door for you. You can’t miss it as there’s a banner there stating “Yummy Tummy Delight”.


Address: 378A, Jalan Pemancar, 11700 Penang, Malaysia.
Contact: 019-280 7560 (Ah Gaik)
Business Hours: 11.30am-7.00pm (Tuesday-Saturday ONLY)
GPS: 5.372685, 100.308112

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: 7/10 (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)



Posted by crizlai On February - 1 - 2012

Nowadays, it’s rather hard to get great tasting spring rolls (choon pheah/春卷) as how your grandma would make them. Somehow, most cooks detested the tedious amount of time in cutting those ingredients into smaller cubes, marinating them well and stir fry all the cut ingredients individually before mixing them together as the filling. Since I had my nieces back from Australia for a short visit, I had decided to make them some delicious HAINANESE STYLE CRAB MEAT SPRING ROLLS. Of course, those rolls were stuffed with juicy crab meat. Here are some of the tips and recipe in coming up with these delicious spring rolls which would be ideal for family reunions or as party snacks.


500g minced meat (chicken, beef, pork as your preference)
300g peeled prawns (cut in dices with kitchen scissors)
2 fat Australian carrots (finely diced)
10 water chestnuts (finely diced)
1 jicama/sengkuang (6” diameter – finely diced – can be replaceable with more water chestnuts)
1 cabbage (6-7” diameter – finely diced)
8 Chinese mushrooms (soaked in luke warm water and finely diced – retain the juice)
3 big onions (finely diced)
6 cloves of garlic (chopped finely)
1.5” young ginger (grated finely)
3 Tbsp 5-spice powder (add more if you want it stronger in taste)
600g-800g peeled steamed crab meat
Soy sauce
Oyster sauce
Sesame Oil
Cooking Oil
1 pkt pre-packed spring roll skin (8.5” x 8.5”/215mm x 215mm)

Some coarsely crushed deep fried sole fish (phee hoo) bits

MARINATES: 30 minutes
MEAT – 2 Tbsp sesame oil, 2 Tbsp oyster sauce, 2 Tbsp soy sauce, 1 Tbsp 5-spice powder, pinch of salt and some pepper. Mix well.
PRAWNS – 1 Tbsp Sesame oil, 1 Tbsp soy sauce, 1/2 tsp sugar and some pepper. Mix well.
MUSHROOM – 1 Tbsp Sesame oil, 1 Tbsp soy sauce, 1/2 tsp sugar, ginger juice and some pepper. Mix well.

You would need a large steel basin to put in all the cooked items as we will be cooking individually prior to mixing all together.
1. Saute some chopped garlic in some oil. When brown, put in the diced mushrooms and stir fry until dry. Scoop up and place in basin.
2. Saute some chopped garlic in some oil. When brown, put in the diced prawns and stir fry until they turned orange. Scoop up and place in basin.
3. Saute some chopped garlic in some oil. When brown, put in the minced meat. Flatten it evenly and allow one side to be slightly brown. Flip part by part over and let it cook for another 1-2 minutes on medium fire. Scramble the meat in the wok into little chunks. Add in the diced onions and 2 Tbsp 5-spice powder. Stir fry until the onions look translucent. Scoop up and place in basin.
4. Heat up some oil in the wok and put in the diced carrots. Stir fry for about 2 minutes. Add in the diced jicama and stir fry for another 2 minutes. Finally add in the diced water chestnuts and stir fry for another 2 minutes. DO NOT OVERCOOK the vegetables as we would want to maintain a bit of crunch in the bite. Scoop up and place in basin.
5. Next saute some chopped garlic in some oil. When brown, put in the diced cabbages, 2 Tbsp oyster sauce, 1 Tbsp sesame oil, some sprinkles of pepper, a pinch of salt and stir fry until ALMOST cook. Again, we would want to maintain that bit of crunch. (You can sprinkle in some mushroom juice if it’s too dry)
6. Put in the rest of the cooked items in the basin and stir evenly.
7. Place a deep plate at the base of the basin and scoop the evenly stirred filling onto it. Note: This is to ensure that whatever oil and moist within the filling will be captured under the plate to enable a dryer filing for wrapping.
8. Leave to cool down prior to wrapping.

As for wrapping the spring rolls, there are a few steps to be taken care of to avoid any leakage. Just follow the steps in the diagram below and you won’t go wrong. You can mix some flour with water as the glue (or to patch up any broken holes) but I just used water since I had the experiences in wrapping the rolls well.


Scoop 2 porcelain spoons of the filling and place slightly below the centre of the spring roll skin. Place some crab meat and start wrapping. Laced an empty tray with a layer of kitchen towel and place the wrapped spring roll on it. DO NOT PLACE wrapped spring rolls on top of each other as they will get stuck to each other.


Heat up some cooking oil on HIGH. When you see some bubbles in the oil, lower to MEDIUM. Fry INDIVIDUALLY, starting from the thicker base while showering the top part with the hot oil. Turn over after about 15s and fry for another 10-15s or until golden brown. Make sure you have lots of kitchen towels laced in any deep container to drain off the excess oil. The trick is to let the spring roll stand vertically upwards. Serve while hot with the sauce of your choice.


Option 1: Worchester Sauce (Lea & Perrins) with cut red chilies (RECOMMENDED)
Option 2: Worchester Sauce (Lea & Perrins) plus a bit of chili sauce with cut red chilies
Option 3: Simply pour some Thai chili sauce
Option 4: Put in 6 red chilies (removed seeds), 2 green chilies (removed seeds), 4 cloves of garlic, 2-3 Tbsp sugar, pinch of salt, and juices from 8-10 Kasturi lime into a blender. Top the amount with some boiled water. Blend until fine. Taste the blended sauce and adjust the sweetness and sourness to your liking.

Any excess filling or skin can be kept in the freezer until further use for up to 2 weeks.

(Serves: 12-15 pax with approximately 40-50pcs)




Posted by crizlai On May - 21 - 2011

On and off, I would love to cook a big pot of NYONYA STYLE PORK BELLY IN SOY SAUCE (TAU EWE BAK) to go with my meal, whether it’s on hot steaming rice, on some plain instant noodles or just as a dip with some fresh bread or buns. It’s so simple to cook and yet fulfilling for a whole family of adults and children. Let me share with you the delicious recipe.


1kg pork (1/2kg of pork belly and 1/2kg of loin meat – cut in huge chunks)
4-5 porcelain spoon premium soy sauce
2 porcelain spoon premium dark soy sauce
2 porcelain spoon premium oyster sauce
2pcs cinnamon bark (3”)
2 whole star anise
1 porcelain spoon sugar/brown sugar
1 porcelain spoon pepper corn (slightly crush)
1 porcelain spoon five spice powder
1 whole garlic bulb (removes roots only and slightly crush individual bulb)
5-7 porcelain spoon/300ml water (depending on the amount of gravy required)

10 hard boiled eggs
5-10pcs deep fried bean curds (halved in triangles)

1. Wash the chunks of meat with salt and drain well.
2. Pour the washed meat into a pressure cooker and mix well with the rest of the ingredients.
3. Close lid and cook at HIGH fire.
4. Upon hearing a strong hissing sound from the built-up pressure, lower the fire to MEDIUM-LOW and cook for 15 minutes.
5. Wait for the pressure to be released about 10 minutes later and add in the optional items. Let them soak for about 30 minutes before serving with steamed rice, noodles, bread or buns.

1. I used a mixture of pork belly and loin meat as I do not want too much of fatty meat for my dish.
2. This version of cooking is very different compared to the Hokkien style as it has thicker but less gravy.
3. DO NOT add in bean curds if you intend to keep the dish for a few days as the bean curd will get spoiled easily under humid weather.
4. For freshness, it’s best in chiller for 3 days. Otherwise, store in freezer up to a week. For reheating, it’s best to steam the dish to maintain the meat’s tenderness. Microwaving the dish would dry up the meat and cause a lot of splatters due to the fat from the meat.

(Serves: 8-10)




Posted by crizlai On July - 19 - 2010

Cooking something sweet for dessert is surely more economical than buying from those available outside… unless you are too lazy to cook. LOL! As for me, I would almost always love to cook mine at home as it would give me the freedom to add in more ingredients to pep up the richness in the dessert.

Today, I’m going to share one of my HOMEMADE RED BEAN SOUP WITH LOTUS SEED recipes, which is beneficial to the general health. The red beans or commonly known as the azuki bean, are a good source of magnesium, potassium, iron, zinc copper, manganese and B vitamins. These beans act as a natural diuretic and help in reducing blood pressure.

When combined with some grains, the concoction would supply high quality protein and this would be a great alternative to meat protein. The rich soluble fiber which can also be found in any other beans would help in stool management and also in the elimination of toxins and cholesterol in the body. That’s the reason they are widely used by the Asians to treat problems such as urinary dysfunction, bladder infections and as a diet for post cancer patients (with some other beans such as green beans minus the sugar of course).


300gms red bean (azuki bean/紅豆)
50gms lotus seed (蓮子 – peel into halves)
50gms Chinese lily bulb (pak hup/baihe/百合)
25gms rice grain/glutinous rice
Sun dried Mandarin orange peel (one orange)
200gms sugar (add more to adjust to your own sweetness level)
5 pandan leaves (screwpine leaves – bundle up)

Alkaline dumpling (kee zhang – diced to bite size)
Glutinous rice ball
Chinese New Year cake (thnee koay/nian gao)
White fungus
Dried longan

1. Get a 5L pot and fill up 3/5 of the pot with water.
2. Wash the beans and rice grains thoroughly to clear any unwanted substance. Pour both the ingredients plus the mildly washed orange peel into the pot.
3. Set the water to boil at high. When boil, turn the fire to medium and cook for 45 minutes (or until you see a small tear on the skin). Add in more boiling water if required. Note: Some beans, especially those older or frozen ones might need a little more cooking time. Just watch out for the tear on the skin if so.
4. Pour in the washed lotus seed and boil for another 15 minutes. Add in more boiling water if required.
5. Pour in the lily bulbs and boil for another 30 minutes.
6. Fill up the pot with more boiling water (4/5 pot) and add in the bundled pandan leaves. 7. Slowly stir in the sugar and let it boil for another 10-15 minutes.
8. Scoop to serve either hot or chilled.

(Serves: 8-10)



Posted by crizlai On March - 9 - 2010

If you are seeking for cheap and good food around the central region of Malaysia, you should not miss out this simple and yet fulfilling food stall located within Rawang, Selangor, Malaysia. Goes by the name of Gerai Makan Fei Kee, this little corner lot food stall is just at the main road of Jalan Batu 18, leading to Kampung Dato’ Lee Kim Sai. Although quite secluded within the housing estate, their unique and down to earth dishes have not stop people from all walks of life to frequent their stall.

The husband and wife team, Lau Lian Kee and Lai Tsuey Ngoh, started this food business a few years back. Their signature dish which comprises of steam freshwater fish head had attracted many people due to its freshness, non-muddy taste and lastly its cheap pricing. Instead of the usage of Tilapia (非洲魚) as served by many restaurants within the KL/Selangor regions, they used another fish species known as the Chinese Carp (Tongsan/Song Yu). Thus, you have their signature Steamed Carp with Salted Black Beans (RM20 for a 10” long fish head). I have a phobia in taking muddy-taste fish but this dish turned out to be fine. Mr. Lau sure knows how to get rid of the earthy smell in the flesh. The dish had some salted black beans (douchi/豆豉), lots of ginger strips, sliced red chilies, mildly sprinkled with some quality soy sauce and shaoxing wine, followed with chopped coriander and spring onions as garnishing.

Another of the home cooked dishes that I like was their Steamed Pork with Salted Fish (RM16). The balance in the fatty and lean parts of the pork slices, mildly marinated in some pepper, soy sauce and corn starch, mixed with some quality salt fish slices and topped with some ginger strips and red chilies did impress me. Each bite just melted into my mouth. It was delicious indeed.

With such a big fish head and a pork dish, we needed some vegetables. We tried out their Fried Sambal Belacan Kangkung (RM9). The kangkung (water spinach/water morning glory/空心菜) were young and crunchy. The sambal belacan had the right combination of pounded chilies and toasted shrimp paste and it was not too spicy for us. I found some dried shrimps being used in this dish too. It was a refreshing dish for us.

We also had some Stir Fry Bean Sprouts with Salted Fish (RM9). I found this dish to be a bit pricey since bean sprouts were supposed to be dirt cheap but I’m not complaining. The bean sprouts were stir fried just right while maintaining their crunchiness and the usage of deep fried salted fish was just right.

On top of the above dishes, we also did order the Steamed Tofu with Garlic (RM5). It was just one of those boxed tofu you can get easily at the supermarket. I could easily cook that at home with the exact amount of fried chopped garlic, soy sauce and chopped spring onion garnishing but I was again fooled by the chef as there were some deep fried dried shrimps added too. This was another of those simple and yet delicious dish to go with our rice.

Overall, the total bill came out to RM70 for the 6 of us, excluding the special tea leaves we brought in for our beverages. I expected the meal to hit the RM100 mark for such a big fish head and dining in the central region where the cost of living is higher but it ended up so cheap. Unbelievable! No wonder The StarMetro and Dong Fan Ri Bao (東方日報) wrote about them in 2009 and 2008 respectively.

For those without a GPS or are not familiar with the Rawang area, you might get lost. But no worries, you could always ask those around the area how to get to Kampung Dato’ Lee Kim Sai. From there it would be real easy to find the food stall. If you are using the North-South Highway, turn into the Rawang Interchange. Drive all the way until a T-junction and turn right into Jalan Bakar Arang. Drive on all the way passed Jalan Ciku (right) and Jalan Kuala Garing (left) until you see a sign leading to Stesen KTM Rawang. Ignore that and drive straight until you see a cross junction below a flyover. Turn right into Jalan Rawang and take the first right turn into Jalan Batu 18. The food stall is just on the right, diagonally opposite Jalan Batu 18/3 (leading to Kampung Dato’ Lee Kim Sai). You can see a big Hino signboard at the left corner shop lot of the small lane and Poh Huat Auto Air Cond Service/Yik Lee Motor at the right side.

No. 1C, Batu 18, Jalan Besar Rawang/Ipoh, 48000 Rawang, Selangor, West Malaysia.
Contact: 012-203 1938, 016-694 7309
Business Hours: 11.30am-8.30pm (Closed Wednesday)
GPS: 3.314804, 101.577191

Ambience: 6/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 6/10 (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: 7.5/10 (1-4 bad, 5-7 average, 8-10 excellent)


Posted by crizlai On February - 22 - 2010

Instead of the usual stock for hot pot (steamboat) during this Chinese New Year reunion dinner, I had decided to opt for herbal stock. The ginseng enriched stock was a refreshing experience for my family. Are you aware that ginseng could help in stimulating the physical and mental activity of a tired or weak body? On top of that, it’s ideal for defending the body system from the effects of prolonged physical strain as well as a stimulant for the endocrine glands which would include the sex glands. Did I just say that? Haha! Anyway, it’s good for the general health of everyone.

The amazing part of brewing this stock would be that it’s concentrated. You could easily store in small containers and deep freeze it for your future cooking. The stock would be almost gelatin like with no preservative or seasoning. All you need to do is to add half a container of water to a container of stock and put in some pepper and salt to taste. It’s just as simple as that. Let me show you how you could create this HERBAL STOCK for your favorite hot pot. It’s mild anyway for the consumption of all ages.


2kg pork bones (big bones/tua kut)
3 whole chicken bones
50gms ginseng roots (人參鬚/Panax schinseng roots)
20 sweetened dates
10 liter water

Dried Chinese wolfberry (枸杞/kay chee/gouci/goji berry)

1. Bring to boil 12 liters of water in a 20L pot.
2. Wash all the bones clean with salt and slowly put all of them into the big pot of boiling water. Add in the ginseng roots and dates. Lower the fire, close the pot partly with a lid and let it simmer for about 6-8 hours. Filter out all the bones and you would get about 6-7 liters of stock left.
3. Scoop the required amount of stock for your hot pot into a new pot. Add in half that amount of hot water (2:1). Add in some dried Chinese wolfberry (about less than 1 tablespoon will do as too much will make the soup turn sour). Bring to boil and sprinkle some pepper and salt to taste. NOTE: Try to be lighter in salt usage as some of the hot pot ingredients such as the meatballs and fish balls have salt in them. Thus the longer the hot pot boils, the saltier it will get. Anyway, I will be sharing the dipping sauce recipe next to allow you to adjust to your taste bud.

Recommended Vegetables for Hot Pot:
Crown daisy chrysanthemum leaves (tang oh/茼蒿) and other vegetables such as Chinese Cabbage (菜心/choy sum), cabbage, spring onions (tied up), young corn, mushrooms, etc. Please take note that the usage of too much Enoki mushrooms might cause the soup base to be sour.

Recommended Add-in for Hot Pot:
All types of meat and fish balls which would be available at your location, either fresh or frozen, chicken fillet slices and seafood of any kind such as crab, clam, mussel, squid, cuttlefish, prawn or fish.

Simple Alternative Soup with the stock:
– Chicken fillet slices, white fungus and ginkgo nuts.
– Chicken fillet slices, lotus seed and lily bulb (百合/bai he/ pak hup).
– Chicken with chopped water chestnut balls, cabbage and rice vermicelli.
– Pork dumpling (sui kow/水餃), Chinese cabbage (菜心/choy sum) and wonton noodles.

(Serves: 10 and above)



Posted by crizlai On February - 18 - 2010

As you can see, I have been rather busy during this year’s Chinese New Year. There were just too many projects to handle prior to the forth coming long stretch of holidays in which some of my Chinese based suppliers would be closed for business for almost 2 weeks. On top of that, I was mostly in the kitchen preparing some feasting goodies prior to the reunion dinner. Those included a few of my own recipes which included my delicious concoction of oysters and scallops and 30 liters of home brewed Herbal Tea to serve my guests during their visits on a humid day.

This year was one of the rarest celebration moments in my family as it so happen that the Chinese New Year which fell on 14 February 2010 coincided with Valentine’s Day. It’s a FIVE-IN-ONE CELEBRATION for the Lai Family! The celebration included the reunion dinner to usher in the Tiger year, my brother’s birthday on the eve, Valentine’s Day, my brother’s lunar birthday as well as his wedding anniversary which fell on Valentine’s Day. It was indeed a fun-filled celebration.

This year’s reunion dinner dishes were somewhat unique compared to the previous ones. In fact, other than the purchases of different types of meat and fish balls, the steamboat stock was another new creation for the family. It was ginseng roots based herbal stock for the first time in our steamboat reunion dinner history. Simple as it may look but it took more than 8 hours of low fire simmering and tedious filtering just to cook this up. Our steamboat side dishes this year was rather simple as we had other extra dishes as well. They included lots of crown daisy chrysanthemum leaves (tang oh/茼蒿), cabbages, wolfberry, prawns, silver pomfret (tao tay fish), chicken drumstick fillet, hair moss fish balls, vegetable fish balls, squid balls, large meatballs, 3 different types of wolf herring (sai to/ikan parang/西刀) fish balls, prawn & pork dumpling (sui kow/水餃), seafood tofu, Fuzhou fish balls (福州魚丸/Hock Chew fish ball – stuffed with minced meat), fish dumplings (魚餃/hoo keow/thin fish batter skin stuffed with minced meat) and fried chopped garlic as garnishing. The whole experience was rejuvenating after so many days of tiring preparations.

What would be new to most families would be our unique dipping sauce. It’s definitely not any hoisin sauce, chopped garlic with bird’s eyes chilies in soy sauce or bottled chili sauce but a concoction of red sweet sauce (甜醬), ginger and chicken fat. The fragrant gingery sauce with each bite of meat, seafood or balls would surely make you yearn for more.

As it was rare to have my brother’s birthday on such an auspicious gathering, we totally ignored on the fat and cholesterol intakes. LOL! I ordered one of my favorite Korean food – Jokbal (족발 – RM77), glazed pig feet meat slices. I believed that Sa Rang Chae Korean Restaurant is the sole restaurant in Penang to have this wonderfully cooked dish. It caught my brother’s attention immediately as I saw him applying nonstop the accompanied sweet and/or salty sauces onto the accompanied lettuce endlessly. Cool! At least he’s happy. Err… what happened to your diet plan bro? 😛

Now comes the interesting part of the suspense since my last post on reserving some of my home cooked Hokkien Mee stock and chili paste for this new recipe. What would a birthday be without any birthday noodles? Let me introduce you to my latest fusion recipe – Fried Hokkien Prawn Noodles! The delicious dish had yellow noodles carefully stir fried in thick prawn stock, dried shrimps, meat, prawns, fish cake and flowering Chinese cabbage (chye sim/chai sim/菜心) with deep fried crab stick strips and fried shallots as garnishing. You can adjust your level of spiciness by adding more of the chili paste. Everybody, inclusive my two teenage nieces could not stop having this dish as it had a unique seafood fragrant. The more you take this, the more you want it for every meal!

I will not touch on the recipes here but I will share the recipes in the next few posts. Wishing everyone one a happy and prosperous Chinese New Year! Do drive carefully if you are traveling! Check out for more update here soon.


Posted by crizlai On July - 31 - 2009



I have been thrown this question many times by my readers and friends on where would be the ideal place for dining if they would want to stay healthy without having their worries over their cholesterol, triglycerides, fat or even glucose levels. As we know, Penang is the food paradise of Malaysia and dining healthily would be almost impossible unless we cook our own food at home. This would be quite a hassle for most modern families as most of them are working individuals. Ever since my first visit to Young Heart Restaurant (养心殿) earlier this year, I knew that this would be the ideal restaurant for those people around town who would yearn for some home cooked food but without having the time to cook in. Most of the ingredients used here are fresh from the nearby wet market and they use rock sugar instead in their beverages. Some of the dishes are even traditionally prepared with the usage of charcoal.

So, what’s new in the recently revamped menu as well as the facilities? It actually had some of the items from the earlier menu with some newly created items added in to make the menu a more complete one for all ages such as Junior Meal and Vegetarian Meal. On top of that, they had set up a cozy and air-conditioned dining room upstairs with a DVD player and TV for the comfort and relaxation of a small private event of up to 12 persons. Booking has to be made in advance.


A group of us managed to relax ourselves prior to the food feasting with some hot beverages. To start off, we had Ginseng Oolong Tea (人參烏龍茶-RM15.00 for 1-2pax with unlimited refills). The bulb shaped oolong tea leaves mixed with some powdered ginseng was indeed refreshing. It surely booted out the tiredness in me after weeks of endless projects.


The next pot was from one of our selections in the Natural Flower Tea list – Rosehip, Hibiscus and Green Apple Tea (雙花蘋果茶-RM9.00). The tea tasted somewhat like a rosy flavored blackcurrant drink but with the sour but fragrant taste from the green apple slices. Some of us preferred to add in some rock sugar syrup to sweeten up the sourness but I like it the way it is – natural. Rosehip has been used for generations to strengthen the body’s resistance to infection, reinforces digestive function, combats all kinds of illnesses with fever, flushes out the kidneys and urinary tract and relieves mild rheumatic pain. The fleshy red sepals of the Hibiscus flowers (Malaysian National Flower) have been used as traditional remedies against cough, dyspepsia, fever and hypertension. With the combination of vitamin rich green apples, this beverage sure would help in a person’s general health. Do check out with Ms Ann on Stevia rebaudiana Bertoni or commonly known as Stevia aka Sweet Leaf, the FDA approved natural substitute for sugar. They do have the dried leaves form here for your tea.


The meal started off with a bowl of carefully monitored charcoal boiled Soup of the Day – Lotus Roots & Peanuts Soup (蓮藕花生湯-RM6.00(M)/RM9.00(L)) as starter. It was exactly how Grandma would cook it. The collagen filled soup had many ingredients and herbs that constituted to its richness in taste. Prominently you would see some lotus root slices, fresh peanuts, dried cuttle fish, chicken feet with the rich taste coming from the red dates (紅棗), Angelica sinensis (Dong Quai-當歸), dried Ophiopogon japonicus tuber (Mai Dong-麥冬) and dried Codonopsis pilosula (Dang Shen-黨參). The soup was so rich that I’m sure I can form gelatin if chilled properly. This is a must have for soup lovers.


Deep Fried Prawn Dumpling (蝦仁炸餃-RM6.00/4pcs) was served next as appetizers. The golden colored mixed minced meat and prawn filled dumplings alone were impressive with some tails sticking out. The exterior remained its crunchiness while the interior had the required moisture in it. These would be great to be taken with some Thai chili sauce.


Although I had many encounters with a chayote fruit (佛手瓜) in fresh and preserved ways before, the next dish came as a surprise as I had not seen a live version of the shoots (龍鬚菜) except from some Taiwanese TV channels. The Stir Fry Chayote Leaves with Roasted Duck Meat (RM5.00(M)+RM4.00(Duck Meat)/RM8.00(L)-龍鬚菜炒燒鴨肉) was awesome with the fragrantly roasted duck meat. The gravy of the dish was mildly flavored with some basic seasoning.


Some might want their vegetables added with some meat or seafood but I love mine to be plain. In fact, I found that I love the plain Stir Fry Chayote (清炒龍鬚菜) tasted better, considering that I can have the actual bite of these fibrous vegetable in their natural state. Moreover, too much of duck meat would not be good for health as they are high in fat and uric acid, leading to gout, kidney stone, diabetes type 2 and many other diseases. On the other hand, the fruits and leaves of a chayote plant have diuretic, cardiovascular and anti-inflammatory properties. Even the leaves that had been made into tea had been practiced in the treatment of arteriosclerosis, hypertension and to dissolve kidney stones. Maybe for this case, the combination of duck meat and chayote leaves might not be so bad after all.


The next few orders consisted rice and noodles. Some came from the handmade noodles, rice and personal meal sections. Each dish in the Personal Meal section would come with some meat, a vegetable of the day plus a bowl of white rice. In case you prefer their handmade noodles instead of white rice, just pay an additional RM1.00 to the price. On top of that, another RM1.00 extra would make you eligible for a drink of the day (if you dine between 12noon and 2.00pm).

The first rice dish made me broke a heart. LOL! The Hearty Pumpkin Fried Rice (愛心金瓜炒飯-RM7.80) indeed came in the shape of a heart and I was quite reluctant to be the first one to break it apart. Hmm… I forgot who did that first! Haha! Anyway, the fried rice had the required Wok Hei (high heated cooking) as each grain of rice was well fragranced with the minimal seasoning and yet providing the fresh taste of the small pumpkin cubes and shredded carrots within. The fried rice came garnished with some fried shallots, cucumber slices, a set of specially and freshly seasoned wings and a dish of vegetable of the day. The chicken wings were delicious and were just as good as the Kaffir leaves enhanced chicken wings we had earlier this year.


The next rice dish was the Lotus Roots & Wax Sausage Fried Rice (莲藕腊肠炒饭-RM8.80). Since fresh lotus roots are bland in taste, the combination of chopped wax sausages and some shredded carrots added that special touch to boost up the overall taste of the “wok hei” filled fried rice. This dish tasted saltier compared to the sweeter pumpkin fried rice and I love this more. The order also came with a separated plate of the vegetable of the day.


What? 3+1 Cup Chicken Noodle (3+1杯雞麵-RM8.80)? I thought the recipe was to be a cup each of sesame oil, soy sauce and Shao Xing/Hua Tiao wine (花雕酒)? That was my first impression when I saw the name in the menu. The “+1” appeared to be a mixture of red chilies and bird’s eye chilies. In fact, the chef had their own combination of this dish, thus the sauce for the noodles tend to look lighter in color but still delicious with the pungent taste from the added “little bombs”. The thick and springy handmade noodles were superb. Each mouthful was smooth flowing. Aiks! Some more please! 😛


For those spicy food lovers, you would love the next handmade noodles as well. Fiery Hot Noodles (紅油拌麵-RM8.80) was the name of the noodles I had ordered but it was not as fiery hot as I had expected. One sauce dish of some dried shrimp enhanced chili paste in red hot oil was kid’s stuff to me. The next full dish had my tongue burning and ears having steams. I just could not believe how anyone could gobble down such hot stuff? Anyway, I survived the ordeal as I was not in tears as my dinner the night before. That hotness was Level 5! LOL! It’s actually up to us to adjust our own chili intake but I was a bit too adventurous. The noodles came with some minced meat, a semi cooked omelette, fried anchovies and garnished with lots of chopped spring onions and lettuce. This was in fact my most loved noodles so far in this restaurant. I simply love the taste!


A seafood dish was next – Pan Fried Salmon Head (豉油王煎三文魚頭-RM15.00/half head). The salmon fish head was grilled in a specially prepared sweet soy sauce. Although I do not fancy fish head a lot, I found the fish to be real “fresh” amongst those frozen ones I had tried before. LOL! It was indeed well prepared with its juices still maintained within. Well, my preference would still be on sashimi and sushi over this spiky teethed fish.


“OMG! What a pathetic fella! Who asked you to stuff yourself with so much pickled cabbage until you end up on the table?” Haha! The Pickled Cabbage Stuffed Chicken (梅菜雞 (須預定)-RM28.00/whole bird (pre-booking needed)) really had that miserable look on its face after so many hours of steaming. Overall, the taste was just normal and the pickled cabbage was rather sweet to my liking. Anyhow the management had rectified the problem as the brand of pickled cabbage used that night was sweeter than others. Moreover, the bird was a bit too large for the fragrance from the pickled cabbage to seep right into the meat. Let’s hope it would be better during my next visit. Well, this bird can feed 4-6 persons and the price for so much meat was way much cheaper than the “one person share” salted chicken I bought from Ipoh, Perak which cost me RM16 per bird. A bowl of hot steaming rice would be good with this dish.


Braised Duck with Special Bean Paste (狗仔鸭(須預定)- RM20.00/half bird or RM38.00/whole bird (pre-booking needed)) was served next. The English name might sound normal but this was supposed to be a very strong herbs and spices recipe for “woof woof” during the olden China. Instead, duck has been used as both have the extra strong scent in the meat. Specially selected galangal ginger (南薑), star aniseed (八角), fermented bean sauce and chopped red chilies had been used in the preparation of this juicy and tender duck dish.


We also tried out their Braised Sweet & Sour Black Trotter (炭煮猪手醋-RM9.00(M)/RM16.00(L)). Although the meat served were healthily lean minus the fat, it somehow made the whole piece of meat rather hard. I would suggest that the fat be kept to maintain the tenderness of the meat. We could always get rid of them if we felt that they were bad for our health. Tenderizing the meat with grated ginger juice prior to cooking might help too. Moreover, the black vinegar used was a bit too overpowering as it was too sweet for our liking. The dish also lacked in the gingery taste from crushed old ginger. Young ginger would not be strong enough to boost up the taste. Since this was a precooked dish, heating up might be to be blamed as slow steaming and microwave would give a different meat texture. Let’s hope they would improve on this aspect of customer feedback for this dish soon.


Desserts were wonderful as we had something unique. Firstly, it was the Old School Pan Fried Water Chestnut Cake (花香馬蹄糕-RM5.00/4pcs). The sweetness from the mixture of osmanthus (桂花) and chamomile (洋菊) brew, combined with some water chestnut flour, water chestnut slices plus a touch of rock sugar to make this jelly-like delicacy perfect. Each piece would be pan fried carefully to have that extra crispiness on the surface. This dessert was delicious although I personally felt that the texture should be a bit firmer by adding more water chestnut flour.


Yellow petals with a tint of white stamens and purple anthers were what I saw in the next dessert. It has the beautiful colors of an attractive flower. The dessert was actually chilled Mango Puree and Sago Pudding (芒果花園-RM4.50/bowl) garnished with some diced red dragon fruit. It was awesome in every part of presentation and taste. The sago was soft and mildly sweetened with some rock sugar syrup and combined with the mango puree, some fresh young coconut meat slices and juice plus the colorful red dragon fruit made this dessert the gem of the night. Perfect!


If you happened to have the urge to grab something light for tea (between 3.00pm and 6.00pm), do look out for their coming soon promotion which would be their tea time deal for two at RM19.90. You could even grab some light snacks and finger food ranging from bean curds, dumplings, chicken wings or even their Crispy Bean Curd Puff (RM5.00/5pcs) with stuffed meat.


Beverage wise, there are more iced, chilled, fresh, blended or beer for you to choose from. We had the Honey Lemon Sea Coconut (蜂蜜檸檬海椰-RM6.00). It would be best to consume this drink while there are still ice cubes as a warmer version would have the sour reaction of the lemon affecting the taste to be rather fermented. Anyway, it was nice that way too. The Pumpkin Soy Bean Milk (黃金豆漿-RM6.00) was my favorite as it was mildly sweetened with rock sugar syrup and it had that unique fresh taste from the blended ripe pumpkin. The Banana, Black Sesame & Soy Bean Milk (無間道-RM6.80) was another unique combination as it had the rich creamy taste of blended bananas combined with the fragrant fro the roasted black sesame seeds. For the juniors, the would surely like the Ice Blended Mixed Berry Vanilla drink (香草綜合莓果-RM6.00) – sweet but lovely.


For those who are interested to know the full range of the latest menu, you can click and save the YOUNG HEART MENU here. Now here’s the Discount eVoucher, especially for my readers as promised. You can print it (color or black & white) and present it to the restaurant management (prior to billing) to enjoy the privilege from 31 July 2009 until 31 August 2009. Have a great and healthy dining then! 🙂


Reaching the restaurant would be easy if you are coming from Jalan Burmah into Jalan Cantonment. Just drive along Jalan Cantonment until you reach the first left junction (Pulau Tikus Market – Jalan Pasar). Just go further up after this junction and you will see Wisma Kota Kembar – Pulau Pinang-Medan Information and Promotion Centre on the corner lot. The restaurant is just next to this centre. There would be a 5% service charge for the food ordered here.


Address: 44A, Jalan Cantonment, 10350 Penang, Malaysia.
Opening Hours: 12.00noon-10.00pm (Closed Monday)
Contact: 604-228 8084, 016-410 8098 (Ms. Ann Kee)
GPS: 5.430508, 100.311350

Ambience: 8.5/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 9/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 8.5/10 (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)

Note: Palm Village Cafe has relocated to Ivory Plaza, Jalan Bukit Gambier, Penang, under another name – AB Cafe. This relocated restaurant has also ceased its operation in 2010.


A few of us were invited to the official opening of one of Penang’s newest restaurants named Palm Village Cafe located in the upcoming Lembah Permai business area of Tanjung Bungah this morning. The whole concept behind the restaurant would be that of a homely cooked food with a casual dining experience surrounded with paintings of the various lifestyles through time.


Who do you think would qualify to show beautiful paintings to get the right feel of those nostalgic moments? It’s none other than that of our own local artist, Choh Kiat Siong? Mr. Choh, voted as the top 15 most outstanding youth in Kedah, is a seasoned watercolor artist who had spent all his life time painting the past and present of our local scenes. He had received many awards and recognition locally and was much loved in the republic of China for his uniqueness to bring out the lifestyles of the Malaysians in paintings. I would think the restaurant had the greatest privilege to get his signature signed live on the scene.


Are you curious to find out the type of food you would get from this restaurant? It is basically a place to hang out for families, friends, workers and students from the surrounding area. They have food ranging from simple and light breakfast meals such as toasts and soup, ala carte poultry, seafood and vegetable dishes to go with rice for groups, rice and noodles, finger food, ice cream and cakes to pamper your craving for some delicious homemade tea time snacks. On top of these wonderful meals at an economical price for everyone, there are also some combo meals available. There are also family combo meals from as low as RM10. The best part would be by adding an extra RM2.80, you could get an additional drink and a dessert per each combo meal ordered.

Some of the unique and recommended food here would be their Palm Village Curry Chicken, Fried Fermented Bean Curd Chicken, Asam Pedas Rice/Noodles, Curry Chicken Wan Than Mee, Chinese Cruller Salad, Tiramisu Cake and many more. I would try them out another day in full review and elaborate more on the food details as well as to provide photographs at a later date.

If you know where the Penang TAR College is, if would be easier to find the restaurant. If not, try finding your way from Jalan Burma and drive all the way up using Jalan Mount Erskine until you see a Hindu temple on your left. It’s almost near to the Jalan Fettes traffic light. Drive straight on and you would see a Y junction. The right lane would lead you to Pepper Estate. Keep to your left and use the winding road up towards Vale of Tempe. Towards the end of the winding road, you would see houses on both sides of the road. Drive on until you see the first junction on your left (Lebuh Lembah Permai 1). Turn left and drive all the way up until your see some shop houses on your right. Turn right into the service road (Lebuh Lembah Permai 4) and drive to the other side of the shop houses and you would see the restaurant located prominently on your right. Blue Reef Restaurant and Annabelle’s Place are just a few shop houses away from the restaurant.


Branch Address: 28, Lebuh Lembah Permai 4, 11200 Penang, Malaysia.
Contact: 604-890 0320
Opening Hours: 11.00am-10.00pm
GPS: 5.454192, 100.290298


Posted by crizlai On May - 8 - 2009

There are hardly many restaurants left in Penang that cater for food as good as your mother’s home cooked food, especially those food with a delicate touch of Nyonya cuisine in them. Of course those dishes would be MSG free and pork free as well. Thanks to Carrie for inviting me to such a restaurant in town.

Ivy’s Kitchen has been in business for the last two years and they have been providing Mummy’s style of home cooked dinners and set meals to the public ever since. Unfortunately, not many people realized about its existence as this colonial build restaurant has the simplest dining layout with just a few tables and chairs. Many people would just forgo this place for the ambience but do not forget that some of the great food around town do come from places you would least expect.


Some of the dishes that you would expect would be like the Sweet and Sour Flower Crab (RM50 – based on market price and may differ from time to time). One taste on the gravy and I knew that the ingredients used were freshly blended. Most restaurants would just use some ready made sauces that have high vinegar after taste. The flower crabs were indeed fresh and delicious. You can practically peel pieces by pieces of the flesh fully intact. This dish would be great for those non spicy food consumers although I would prefer to have them to be a bit spicier but less sweet.


The next would be the Nyonya style of Gulai Tumis Chinese Silver Pomfret (RM62 – based on market rate). Although most restaurants would use Black Pomfret (or cheong) in this dish, Ivy’s Kitchen decided to use Chinese Silver Pomfret (Tao Tay – the most expensive fish of the pomfret family which would cost about RM55 per kg) instead for this dish. I guessed you would have to preorder this fish prior to dining there as the local pomfret would not always be so commonly available in the market. The gravy was richly filled with the sour taste of tamarind, the colors and spiciness of blended chilies, turmeric, onions, chopped ginger flower buds, lemongrass and a few more leafy herbs. Although the fish was fresh (but a bit overcooked due to a bit of hiccups at our side), it was slightly sweet to my taste bud. I think the cook should take note that fresh fish should not be cooked prior to the complete arrival of the customers, especially when it was such an expensive fish. Moreover, a lighter hand in the application of sugar (or none due to many health conscious consumers nowadays although I understood that it was a way to replace the sweetness by not using MSG) would have to be taken note seriously.


The Assam Prawns (Tamarind Prawns – RM20 for 10 prawns) was indeed a favorite amongst some of us as it was fried drier than what you would get elsewhere and with a bit of crispy sensation on the shell. The dish was marvelous except that I would still prefer my food to be a bit less sweet but then you would not get that extra crispy fragrance without sugar right? Well, another thing the restaurant should take note would be on the marinating time for the prawns. The inner taste was a bit bland as the tamarind did not soak into the flesh. My advice would be to have the prawns slightly slit at the back. The restaurant should also reconsider the price for the prawns (RM20-25 per kg in the wet market). I felt that it was a bit pricey considering that I can get five 3 times larger prawns cooked elsewhere at less than RM25.


I love the next dish which was the Fried Beancurd with Leeks (RM12). The savory dish came with sliced carrots, big onions, leeks and many prawns (same sized as the above dish which I would like the management to reconsider the price compared to the quantity of prawns served in this dish). The dish had all the necessary tastes for a perfect dish. Maybe the cook can consider adding a bit of gravy when all the dishes served would be of a drier based.


It has been quite some time since I had Tofu with Seaweed Soup (RM15). The soup in fact has lots of ingredients added in on top of the tofu cuts and seaweed. The other ingredients included sliced carrots, fish balls, cabbage, minced chicken balls and prawns, garnished with fragrant garlic oil. The soup was rich in flavor with the seaweed enhancing further the taste. I would personally prefer a bit more of clearer based soup added for this dish.


No homely meal would be complete without the serving of a vegetable dish. We were served with a simple yet nutritious Fried Snow Pea Shoots with Bean Sprouts (RM10). The fibrous snow pea shoots  (dou miao) combined real well with the smooth bean sprouts and these were just fried with some oil and soy sauce, garnished with some fried garlic. To enhance the color and taste of this dish, a little carrot and ginger strips would make this dish beautiful. Maybe adding a bit of fried salted fish, fried dried sole fillet or even fresh seaweed strips would make the dish more flavorful.


The dinner ended with a Fruit Platter (RM12) which consisted two freshly cut mangoes, half a papaya and some longan.


Finding Ivy’s kitchen would not be hard as it is located just 3 shop houses away from Jemputree at Jalan Burma but the only problem would be finding your way to get into Jalan Chow Thye as the road had recently being converted into a one-way street. There are actually a few ways to get to the restaurant but I will show you the easiest way to reach there with the minimum turns. If you are coming from Jalan Penang into Jalan Burma, drive all the way to the Jalan Larut traffic light (Giant Supermarket). Keep to your right after the traffic light and look out for Neww BT Café. Turn right into Jalan Arraton immediately after the food court. Drive on until you see a junction on your left (Jalan Irrawadi). Turn into the road and keep a watch out for the third road on your left (Jalan Phuah Hin Leong, Jalan Tavoy and Jalan Chow Thye) for Restoran Ros Mawar which is located at the end of Jalan Chow Thye. Turn left into the road and you will see Ivy’s Kitchen on the right immediately before Isaribi Tei Japanaese Restaurant. Alternatively, you can drive up to Goodall 2 Café (next to Jemputree) and park your car in the food court’s car park and walk to the restaurant.


58 Jalan Chow Thye,10250 Penang, Malaysia.
Business Hours: 9.00am-9.00pm (except Saturday), 6.00pm-9.00pm (Saturday)
Contact: 013-433 7878 (Mr. Tan), 016-433 7130 (Ms. Ivy)
GPS: 5.424715, 100.320686

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

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