Travel@HamHamFarm - The World, Here We Come!
______________________

Malaysia 

(Penang)

(23 May 2013 - 26 May 2013)

Page (1)(2) | (3) | (4) | (5) | (6)

Day 2 

(Part 2/2)

______________________


Our next stop is Yeng Keng Hotel (燕京酒店) for some Hainanese lunch (950m from Pinang Peranakan Museum) at the Yeng Keng Café & Bar.

Reservation for Yeng Keng’s specialty (The Macaroni or the Chicken Pie – Serves 4 – 6 person each) would be required as we understand that the restaurant need at least 4 hours of preparation time. So what’s the differences between the Macaroni Pie and the Chicken pie? The differences lies in the crust, if you prefer a flakier crust, order the Chicken Pie as it’s topped with puff pastry instead of soft egg pastry. Beneath the brown crispy pastry was smooth and creamy mixture of chicken, vegetable and other ingredients that was absolutely delicious. When our Hainanese Chicken Pie was presented to our table, the customers (from the other table) wanted to order the same but they returned disappointed since they didn’t make any prior reservation. So do call and make a reservation before your visit.

Hainanese Style Deep Fried Spring Rolls (Choon Pneah) - Minimum two piece per order. Enormous spring rolls overloaded with cabbage, carrot, chicken, prawns, turnip and mushrooms. The taste was average, not something that you must try.

Hainanese Mee – Stirred fried yellow noodles with chicken, seafood and vegetables in gravy. Nothing really fanciful as we preferred the Malacca Oyster Noodle (马六甲鲜豪面) from Teo Soon Loong Chan Teo Chew Seafood Restaurant (潮顺龙栈潮州海鲜餐馆) in Malacca.

Hainanese Chicken Chop – Found it average only (Or maybe we were too full by now).

Now, for the highly anticipated Bomb Alaska which was as much a treat for the eyes as it was for the sweet tooth. Best served for at least 4 persons, any number less than that you would find yourself having problem finishing it. The exterior is covered by beaten egg whites which was spectacular when the dessert was flambeed using rum. Underneath the egg whites were Neapolitan ice-cream, fruits and sponge cake. Absolutely superb and you should really try this rare dessert when visiting Penang!

Next, a 750m walk to Leong San Tong Khoo Kongsi [Address : 18 Cannon Square, 10200 Penang, Malaysia. Tel: +604-261 4609, Open Daily, including Sundays and Public Holidays: 9am to 5pm, Adults: RM 10 per adult]. This was the ancestral altar room, where the wooden tablets of the deceased are placed for prayers.

Hhmm… Seems like there some mischievous visitors have visited this place… :P

The structures of Khoo Kongsi were elaborately decorated. Definitely worth for people who loves photography.

Above is a chart that shows how the Khoo named themselves. Some Chinese clans have a system of naming their descendants that follows a generational lineage. From the middle portion of a Chinese name, it is possible to tell which generation that person is from.

Kongsi means ‘Clan Halls’ and there’s a number of clans in Penang as shown above.

Our verdict – This is a very small place and you have to pay RM10 for visiting this place, no doubt the wall carvings were really exquisite, we seriously doubt we would be back again. It would be definitely more helpful if there were some guided tour (or pre-recorded headset for rent, explaining the details and information of the exhibits) rather than leaving visitors to explore this place on their own.

Our next stop is 1st Avenue Mall located in Jalan Magazine to get our usual dose of Baskin Robbins. Tips : 1st Avenue Mall is also linked to Prangin Mall (Another shopping centre) via an overhead bridge.

Next dinner at Goh Huat Seng Restaurant (吴发成潮州菜馆) which is 500m away from 1st Avenue Mall [Address : 59A Kimberley Street, 10100 Penang, Tel : 04-2615811 / 04-2615646, Hours : 5pm-9.30pm, Closed : Every alternate Mondays]. Take a walk down memory lane as you enter this restaurant with traditional Charcoal Steamboat that you can’t find in Singapore. The great thing about charcoal is the intensive temperature and consistency which probably explains why food always taste much better when charcoal-cooked.

With the tall chimney and charcoal fire, the whole steamboat experience would be brought to a new level of nostalgia! The waitresses were really pro-active in topping up the soup, until we said that it’s was enough.

A small fan was used to blow from the bottom in order to increase the heat of the charcoal fire. Our Verdict : Typical steamboat with very reasonable price and friendly staff. The damage was RM110 for 6 person.If you like having this type of traditional steamboat meal, this is definitely the place to visit!




______________________

Travel@HamHamFarm - The World, Here We Come!

Day 2

(2/2)

______________________

Malaysia

(Penang)

(23 May 2013 - 26 May 2013)

Page (1)(2) | (3) | (4) | (5) | (6)