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3 Monkeys

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Special thanks to 3 Monkeys Juice Bar for extending this food review invitation.

3 Monkeys Juice Bar is located at Siam Road (Jalan Siam), a short walk from Siam Road Char Koay Teow. The juice bar was founded earlier this year by 3 friends who wish to promote the benefits of cold-pressed juice to the general public. Several months later, The Salad Tree's salad menu was added to cater the health-conscious clientele.
The dining section of 3 Monkeys is spacious indeed. Two hanging chairs provide a unique sense of comfort. Several sections of the wall are deliberately left unplastered, revealing the bare red bricks.
For the salad menu, one of the popular dishes is The Signature Pear (RM15.90). Grilled chicken breast is cut into thin slices so that tangy French dressing penetrates it entirely. Meanwhile, roasted walnuts are very light on the mouth, providing delightful crisp that is not surfeiting. Also included are Packham pear, red capsicum, shimeji mushrooms and cos (romaine) lettuce. The salad is topped with a copious amount of chia seeds, which is rich in omega-3 fatty acids. I like the restaurant's harmonious approach as exemplified in this salad dish.
Next on the line is Creamy Potato (RM13.90). Australian potatoes, boiled and peeled, are mixed with chopped chicken ham and red onions. Individual ingredients are brought together by creamy dressing made from boiled eggs. The salad is served in a bowl laden with green coral lettuce (lollo bionda), then garnished with chopped scallion and parsley for refreshing aroma. Creamy Potato is best enjoyed when cold; I like the icy sensation when chilled potatoes make contact with my tongue.
Orange Fields (RM15.90) is a new item on the menu. Citrus aroma is provided by orange suprêmes, which are on the sour side of things. Indeed, orange's sourness varies from batch to batch. Also included in the salad are bits of chicken ham, honey-coated roasted walnuts, onions, leaf lettuce, cos lettuce, green coral lettuce and red coral lettuce (lollo rosso).
As for desserts, The Dragon Fruit Bowl (RM16.90) incorporates one of my favorite fruits: pitaya (dragon fruit). This slushy treat is made from red-fleshed pitaya blended with açaí berry (a source of antioxidants). The blended mixture is topped with white-fleshed pitaya, kiwi, green apples and rolled oats. A light sprinkle of chia seeds provides crispy sensation.
Meanwhile, The Mango Bowl (RM16.90) is a marriage between ripe mangoes and açaí berry. The mangoes are naturally sweet and work well in an eatery which refrains from adding sugar. The blended mango emulsion is creamier and more filling than the pitaya version. As for toppings, there are two types of pitaya, green apples, rolled oats and chia seeds.
Raw almonds and cashew nuts are also available in packets for RM6.90 each.
3 Monkeys' menu features 15 flavors of juices, which are categorized into several series and come in bottles of 330 milliliter each. The juices are cold-pressed as opposed to being blended, since the latter approach produces excessive heat which destroys temperature-sensitive nutrients especially Vitamin C (ascorbic acid).
Each type of juice is made from pure fruits and vegetables; no additional sugar is added. The juice also does not contain artificial preservatives, which explains why it must be refrigerated and has a shelf life of 3 days only. To keep the juices fresh, 3 Monkeys prefers to keep a small inventory of each flavor and replenishes stock when necessary.

The Nature series of cold-pressed juices covers Apple Carrot Celery Lemon Ginger (RM10.90) and Carrot Beetroot Apple Orange Spinach (RM10.90).
Meanwhile, Citrus series includes Pineapple Orange Lemon (RM10.90) and Orange Carrot Lemon Ginger (RM10.90).
From the Fruits series, there are Watermelon Orange (RM10.90) and Pineapple Watermelon Mint (RM10.90).
Honey Lemon Activated-Charcoal (RM10.90) has grainy consistency due to the presence of coconut charcoal.
Other juices include Apple Cucumber Celery (RM10.90), Apple Beetroot Celery (RM10.90), Raw Almond Cinnamon Honey Sea Salt (RM11.90) and Guava Honeydew Apple (RM10.90).
Besides juices, there are also other refreshing drinks like Chloro Fresh (RM6.90) and Alkaline Water (RM2.90).
All food and drinks at 3 Monkeys are pork-free. The eatery provides delivery service throughout Penang Island for a fee of RM10.00 per order. The fee is waived for orders of RM50.00 or more. Meanwhile, delivery to Seberang Perai is subjected to a minimum order of RM50.00. Besides this outlet, 3 Monkeys also maintains presence in Gurney Plaza and Queensbay Mall in the form of kiosks.
Name: 3 Monkeys Juice Bar
Address: 74-G, Jalan Siam, 10400 George Town, Pulau Pinang
Contact: 04-218-9745
Business hours: 10:00am-9:30pm
Website: http://www.3monkeysjuice.comhttps://thesaladtree.com
Coordinates: 5.41462 N, 100.32121 E
Directions: 3 Monkeys is located near the midway point of Siam Road (Jalan Siam), on the left side when driving from Siam Road Char Koay Teow. The Salad Tree also occupies the same premise. There are parking spaces in front of the restaurant.


Hing Kee Bakuteh

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Hing Kee Bakuteh (兴记肉骨茶) is a popular bak kut teh (肉骨茶) shop at Jalan Ipoh, Kuala Lumpur. This open-air eatery occupies a peculiar lot at the end of several shops. Due to limited space available, additional dining tables are placed at the back of the kitchen. On occasion, there are also several tables along the alley.
Hing Kee Bakuteh is a family-run business. Bak kut teh is prepared using a traditional blend of Chinese herbs; the composition varies from stall to stall and is a trade secret. Unlike Penang's version, Hing Kee Bakuteh closely resembles the Klang delicacy. The soup is rich in medicinal flavors including an appealing sense of bitterness.
Our claypot of Bak Kut Teh (肉骨茶, RM39.00) is served with raw pork ribs (生骨). Typically, pork is stewed for hours so that it absorbs herbal essences from the soup. However, this common approach tends to make the flesh tough and dry. Therefore, the use of raw pork ribs for a change is certainly welcoming. Indeed, the tenderer meat peels off the bones more easily.
Wok-Fried Bak Kut Teh (干炒肉骨茶, RM27.50) is made from the belly (花肉) section of the pig. Although this dish is also the stall's specialty, I feel that it is slightly dry and saltier than what I prefer. This is probably because the pork has been overcooked this round. Anyway, winged beans (四棱豆) are included in this dish.
My personal favorite item today is the Braised Pork Trotter (卤猪脚弯, RM27.50). Cut into cross-sectional slices, pork trotter is a perfect combination of lean meat, fat and jelly-like cartilage. The thick, savory gravy in which pork is braised in is nicely prepared too. Due to high demand for trotters, preordering is highly recommended especially on weekends.
Today's meal is eaten with rice with fried shallots (RM1.50 per bowl). Fried shallots help to improve aroma, but given the fragrance of pork delicacies, only plays a minor role.
As for condiments, bird's eye chili (小辣椒) and garlic are often used to accentuate pork flavors. Also provided are light and dark soy sauces. Of course, Chinese tea is an integral aspect of enjoying bak kut teh.
I am generally satisfied with the food at Hing Kee Bakuteh, although I feel that the waiting time for food (despite having preordered) is quite long. The staff is also slow to respond when they are overwhelmed by the weekend crowd. It has also come to my attention that Hing Kee Bakuteh has another outlet in Kepong which operates at night.
Address: 783, Jalan Ipoh Batu 4 1/2, Taman Impian, 51200 Kuala Lumpur
Contact: 012-304-4499
Business hours: 7:00am-2:00pm, closed on Mondays

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Go Noodle House

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Special thanks to Go Noodle House for extending this food review invitation.

Go Noodle House (有间面馆), a popular restaurant chain in Klang Valley, has made landfall in Penang with its eighth outlet in Gurney Plaza. This new restaurant is located on Level 7, at the same floor as Golden Screen Cinemas. It occupies the former location of Burger King.
The dining section of Go Noodle House is furnished in the style of a traditional Chinese guesthouse, similar to stereotypical depictions in wuxia movies. Wood is the main theme of furniture, while large wine pots mark the entrance to this restaurant. Meanwhile, the menu is designed to look like a kungfu manual.
The signature recipe at Go Noodle House is Superior Soup (三鲜汤). According to legend, the soup was popularized by Emperor Kangxi (康熙) of Qing Dynasty in China, who liked the recipe so much that he decreed the soup to be an imperial delicacy. According to the staff of Go Noodle House, its soup is stewed from several types of fish bones. The recipe, obviously a trade secret, took several years of painstaking fine-tuning to formulate.
The Superior Soup contains a small amount of huadiao wine (花雕酒), a specialty of Zhejiang (浙江) Province, China. The aromatic nature of this rice wine helps to draw appetite and improve savoriness of the soup. Customers who wish to add more wine can purchase wine bottles from the restaurant. Vintage wines of 3, 5, 10 and 30 years are available. Unfinished bottles of wine can be kept at the restaurant for future visits.
My bowl of Grouper Fish Slice Superior Soup (石斑鱼片三鲜汤, RM16.00) is served with Mi Xian (米线, rice flour). Grouper flesh serves to enhance the flavor of the already-savory soup. I also requested for another specialty: Bursting Meat Balls (浆爆丸, RM3.50). When punctured, the meat balls release their juicy payload that was trapped inside. It is worthwhile to note that most ingredients used at Go Noodle House are produced at its central kitchen, not from third-party suppliers.
As for snacks, the Trio Platter (三品细味, RM15.30) provides three delicacies at a discount price. Pork Gold Coins (金钱肉干) are really addictive thanks to their honey-sweet appeal. Meanwhile, Pork Rolls (五香肉卷) are best eaten while warm, lest them being too salty. Last but not least, Crispy Fu Chok (脆香腐竹) features irresistible crispiness without being too oily.
As for drinks, the Herbal Tea (红枣枸杞茶, RM2.80) here is recommended. Its subtle sweetness is complemented by pleasant bitterness of herbs such as wolfberries (枸杞) and red dates (红枣).
Considering the long queue in front of the restaurant, it is evident that the food here is well-received by shoppers. In particular, I feel that the Superior Soup's recipe appeals to the mainstream palate. The pricing is considered reasonable when compared to other similar restaurants in Gurney Plaza.

Name: Go Noodle House (有间面馆)
Address: 170-07-02, Plaza Gurney, Persiaran Gurney, 10250 George Town, Pulau Pinang
Contact: 04-373-2343
Business hours: 11:00am-10:00pm (Monday-Friday), 10:30am-10:00pm (Saturday-Sunday)
Website: Click here
Coordinates: 5.43774 N, 100.30951 E
Directions: Go Noodle House is located at Level 7 of Gurney Plaza, next to Golden Screen Cinemas. Gurney Plaza has basement and multi-level parking garages.

ShopBack

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Special thanks to ShopBack for extending this website review invitation.

Do you shop at Lazada, Taobao or ebay? Make travel bookings at Agoda, Hotels.com or Expedia? Or perhaps search for restaurants at Groupon or Foodpanda?
If you do but you have not heard of ShopBack, you are forfeiting easy money that could have been yours! ShopBack is a cashback website which rewards its members for shopping at other websites. It is absolutely free to sign up. If you are going to shop online anyway, might as well get some cash rebate in the process!
This is how ShopBack works: Other websites give a referral fee to ShopBack for every customer that ShopBack brings in. Instead of keeping all the money, ShopBack rewards you for allowing that commission to happen.
To use ShopBack, you start by signing up for a new account - which is free. Then, log in to ShopBack and click on an affiliated website which you are going to shop at anyway. Affiliated websites include Groupon, Lazada, Taobao, ebay, Qoo10, Agoda, Hotels.com, AirAsiaGo, Expedia, ZaloraFoodpanda and many more. Because these websites keep track of your visit using browser cookies, it is important that you make your purchase using that web browser's window.
Your purchase will be reflected in ShopBack within several days. The cash rebate will be made available in 45 to 75 days (depending on website). This time gap is needed for ShopBack to work with other websites to verify the transactions. Once ready, you can request ShopBack to deposit the cashback directly into your bank account. It's that simple. I told you that it is easy money, right? If you are still confused, here is an introduction video to explain how it works.
Take for example of this food voucher that I bought from Groupon recently. Groupon's customers get 7% cash rebate, so for my purchase of RM50.00, I get RM3.50 into my account. RM3.50 may not sound much, but this is money that you would not have gotten otherwise, right? From time to time, ShopBack may even offer higher rebate percentages on certain websites, so stay tuned to its email newsletter after you have signed up!
Name: ShopBack
Address: N/A
Contact: 03-2630-8438
Business hours: N/A
Website: https://www.shopback.my/?raf=Q7gmk8
Coordinates: N/A
Directions: N/A

Two Seven Coffee

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Two Seven Coffee is a café in Icon City, several doors away from Ittan Izakaya. The café is named after its unit number: 27, which also approximates the age of its founders.
Two Seven Coffee takes a minimalist approach in all aspects of the café. The interior décor is crafted by hand instead of by engaging third-party contractors. The idea is to start with a clean slate and allow the café to develop gradually over time.
There is a decent range of food items in Two Seven Coffee's menu. One of the recommended choices is Smoked Salmon & Salted Egg Spaghetti (RM20.70). The pasta is dressed with freshly-made sauce derived from salted eggs. Egg are boiled first, then mashed down and made into a thick emulsion of "grainy" consistency.
Another vital aspect of this pasta dish is the smoked salmon. Cut into thin slices, the delectable salmon blends seamlessly with spaghetti and salted egg sauce. Savory appeal is further enhanced by lovely spiciness of bird's eye chili (cili padi). Meanwhile, curry leaves help to improve aroma and make the pasta more appetizing over time.
At Two Seven Coffee, espresso is extracted from a mixture of several single-origin beans. Medium-dark roast allows coffee beans to impart some degree of toastiness. Although the choice of beans is admittedly not the top of the line, the brewing process is fine-tuned to draw the beans' fullest potential. The coffee drinks here are similar to most cafés; shown here is a cup of Cafe Latte (RM8.70).
As for desserts, the cakes at Two Seven Coffee are supplied by a home-based bakery. Matcha Crepe (RM12.70) is made from alternating layers of matcha-flavored crêpe pastry and whipped cream. Red beans punctuate certain parts of this 20-layer cake. Prepared by hand, the baking process of mille crêpe is labor-intensive.
Address: 27, Jalan Icon City, 14000 Bukit Mertajam, Pulau Pinang
Contact: 04-506-2772
Business hours: 12:00pm-12:00am (Sunday-Thursday), 12:00pm-1:00am (Friday-Saturday)
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Sukkah

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Special thanks to Olive Tree Hotel for extending this food review invitation.

Olive Tree Hotel is hosting Christmas-themed buffet sessions during the upcoming Christmas season. In addition to traditional dishes such as meatloaves and stuffed turkey, the yuletide-themed menu also includes salads, soup, carvery, cold cuts, cooked dishes and desserts. Today's preview event at Sukkah Coffee House serves to showcase several signature dishes from the full menu.

Making meatloaf is a tradition in several European countries. To prepare this delicacy, ground meat like beef or lamb is mixed with seasoning. The mixture is baked in a loaf pan so that it takes the shape of a loaf. Similar dishes are Chicken Terrine and Honey-Glazed Turkey Squares. Meanwhile, Chicken Roulade is made by rolling chicken slices with chestnut stuffing.
Another vital dish during Christmas is Roasted Whole Turkey, which is stuffed with raisins and chestnuts. Cranberry and giblet (chicken innards) sauces are used as condiments. Roasted Lamb and Roasted Beef Striploin are other delicacies at the carvery. Meanwhile, non-meat items include Herb-Roasted Potatoes and buttered vegetables such as Brussels sprouts, broccoli, cauliflower, carrots and squash.
Christmas season will be incomplete if not for the presence of Gingerbread House. The model house is assembled from pieces of gingerbread, then intricately glazed with icing sugar of different colors to produce finer details such as doors, windows and roof tiles.
Yule Log (bûche de Noël) is another Christmas-related pastry. As the name implies, the pastry is shaped to resemble an actual Yule log. The main section consists of sponge cake that has been rolled into a roulade. Meanwhile, the frosted surface is "scratched" by a fork to replicate the rough texture of tree bark.
Mixed Fruit Cake is dotted with cranberries, blueberries, raisins, apricots and other types of candied fruits and nuts. Rum is traditionally added to the cake to extend its shelf life and accentuate its sweet taste. However because Sukkah is a halal-compliant restaurant, alcohol is not used in this case.
Gingerbread Man is commonly prepared in conjunction with festive seasons like Christmas. The gingerbread cookie cut into humanoid form, while finer details like facial features are fashioned through clever use of icing sugar. Other bite-size treats during Christmas include fruit tarts, checkerboard cookies, marbled chocolate cookies and chocolate drop cookies.
For something richer in cocoa, the Chocolate Cake is a sound choice. The cake is covered with chocolate fudge and chocolate sprinkles on the side.
Last but not least, the raspberry-flavored Panna Cotta is served in petite glasses. At the top of each dessert is an edible figurine of Santa Claus or Frosty the Snowman.
Sukkah is offering 4 buffet sessions during this upcoming Christmas season:
- Christmas Eve Buffet Dinner (24 December 2016, 6:30pm-10:00pm)
- Christmas Buffet Luncheon (25 December 2016, 12:00pm-3:00pm)
- New Year's Eve Buffet Dinner (31 December 2016, 6:30pm-10:00pm)
- New Year's Buffet Luncheon (1 January 2017, 12:00pm-3:00pm)
For dinner sessions, each adult is served with a complimentary glass of red wine. Guests who prefer non-alcoholic beverages can opt for mocktail instead. Furthermore, each adult guests may top up an additional RM50.00 to enjoy free flow of beer or a bottle of house wine.

Name: Sukkah Coffee House
Address: 76, Jalan Mahsuri, 11950 Bayan Lepas, Pulau Pinang
Contact: 04-637-7856
Business hours: 6:00am-10:30am, 12:00pm-2:30pm, 6:30pm-11:00pm (Monday-Friday), 6:00am-10:30am, 12:00pm-3:00pm, 6:30pm-11:00pm (Saturday-Sunday)
Website: http://olivetreehotel.com.my/dining/sukkah
Coordinates: 5.32695 N, 100.27927 E
Directions: Olive Tree Hotel is located at Bayan Baru, just across the street from SPICE Arena. Sukkah is located at Level 1, just above a flight of elevator from the lobby. The hotel's multi-storey parking charges RM3.00 for the first hour, then RM1.00 for each subsequent hour. Parking is complimentary for hotel guests.

llaollao

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Special thanks to llaollao for extending this food review invitation.

Besides Gurney Plaza, llaollao (pronounced "yao yao") has another outlet in Queensbay Mall. The kiosk is located at Queens Hall on Level 3, directly opposite of Magstore (香港松坂库). This Spanish brand of frozen yogurt is made from skimmed milk at the back of the kiosk.
Frozen yogurt is available in several sizes: Large (RM18.90), Medium (RM14.90), Small (RM10.90) and Petitllao (RM4.90). Each size differs in the amount of yogurt and number of toppings.
For something fruitier, one can opt for Sanum (RM17.90), which I have introduced during my previous visit to the Gurney Plaza outlet.
Toppings are divided into 3 categories: fruits, crunch and sauces. Each category has around 10 types from which customers can select from. Each extra topping costs RM1.50 each.
My Medium-sized cup of frozen yogurt today is topped with Chocorock White Sauce, Lotus Caramelized Biscuit and fresh strawberries. According to llaollao, Lotus Caramelized Biscuit is one of the most popular toppings. I erroneously thought that it is peanut butter but it is actually made from caramel.
Wellnesday Deal is a special offer every Wednesday from 1:00pm to 7:00pm. For each week, frozen yogurt is offered at a discount which ranges from 11% to 33%. This offer is applicable for Medium, Large and Sanum sizes only. More details on Wellnesday Deal are available on llaollao's Facebook page.
Name: llaollao
Address: 3F-22C, Queensbay Mall, 100, Persiaran Bayan Indah, 11900 Bayan Lepas, Pulau Pinang
Contact: N/A
Business hours: 10:00am-10:00pm
Website: http://www.llaollaoweb.com/int/llaollao-my
Coordinates: 5.33328 N, 100.30668 E
Directions: llaollao is located on the Level 3 of Queensbay Mall, right next to Queens Hall and opposite of Magstore. Queensbay Mall has a multilevel parking garage and several outdoor parking spaces.

Chew Jetty Café

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Chew Jetty Café (海墘茶室), as the name implies, is located at the entrance of Chew Jetty (姓周桥). As a tourist hotspot, Chew Jetty draws a constant stream of customers to nearby businesses.
One of the stalls in Chew Jetty Café sells Hokkien Mee (福建面, RM3.30), which is better known outside Penang as Prawn Mee (虾面). Hokkien Mee is one of the most iconic dishes in Penang's hawker scene. Indeed, the soup is so aromatic that it can be picked up from the other side of the road!
Hokkien Mee uses spicy soup which is infused with rich flavors of shrimp stock. Typically, yellow noodle (黄面) and rice vermicelli (米粉) are both used in Hokkien Mee. Other ingredients are sliced pork and hard-boiled egg. Overall, I find this dish very enjoyable.
There is also a "hidden" stall here which operates from a private home in Chew Jetty itself. The stall offers several types of cooked seafood dishes. As the supply of fresh seafood is limited, customers are asked to pre-order by calling 04-262-9654 at least a day before.
One of the delicacies that we pre-ordered is Belitung (海螺, RM7.00). The sea snails are cooked in sweet-spicy sauce which really draws appetite through its fiery aroma. Fortunately, the sauce is not too spicy, so it can be eaten without rice. With help of a toothpick, there is a special technique to remove sea snails' flesh from their shells. This dish is certainly worth every sen.
Also ordered from the same stall is Kappa (蛤蜊, RM5.00) or clams. This time, shellfish is cooked with fermented bean paste (豆瓣酱) and ginger. The sauce is moderately spicy and reasonably savory. I recommend this dish too.
As for drinks, Chew Jetty Café offers refreshing juices such as Passion Fruit Juice (百香果汁, RM3.00) and Honey Lemon Juice (柠檬蜂蜜汁, RM3.00).
Address: 49, Pengkalan Weld, 10300 George Town, Pulau Pinang
Contact: 04-263-4235
Business hours: 12:00pm-9:00pm
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Sudut Selera Tanjung Chali

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In downtown Alor Setar, one of the most prominent Chinese hawker centers is located at Sudut Selera Tanjung Chali, better known to locals as Hai Tao Ki (海头街). Most hawkers used to operate at Jalan Pekan China on the other side of Kedah River (Sungai Kedah). The current location is next to the now-defunct Looking Good supermarket at Jalan Dato Mohammad Samad.
There are approximately 20 hawker stalls in total. According to locals, popular dishes here include Tua Pan (大板, local name for Yin Yong 鸳鸯), Lor Mee (卤面), Wan Tan Mee (云吞面), Loh Bak (卤肉) and Fried Oyster (蚝煎).
One of the busiest stalls is Mr. Lim's Loh Bak (五香卤肉). During weekends, there is a long queue in front of his stall. My waiting time today is about half an hour - awfully slow considering the fact that food has been prepared upfront and only requires brief deep-frying before being served.
Loh Bak (卤肉, RM1.70) contains minced meat that is seasoned with five-spice powder (五香粉). Each piece is rolled in tofu skin, and then deep-fried in hot oil so that it becomes crispy. The dipping sauce is a mixture of thick sauce made from corn starch, and chili sauce of moderate spiciness.
Meanwhile, Pandan Chicken (香草鸡, RM3.60 per set of 6 pieces) is rich in savoriness due to flavorful marinade. Other fried food include Salted Egg Roll (皮蛋卷, RM2.50) and Prawn Fritter (虾煎, RM1.00).
Drinks are vended by another stall. A unique drink here is Cin Cao (青草, RM1.40), which is made from centella (pegaga) leaves. I find the grass-like taste quite appealing.

Address: Jalan Dato Mohammad Samad, 05050 Alor Setar, Kedah
Contact: 019-455-5522
Business hours: 6:00pm-12:00am
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Penang Old Wong Chicken Rice

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Special thanks to Penang Old Wong Chicken Rice for extending this food review invitation.

Today's visit to Butterworth brings me to Penang Old Wong Chicken Rice (槟城老黄滑鸡饭) in front of Taman Mesra Permai. This air-conditioned restaurant occupies two units at the end of a new row of shops.
Penang Old Wong Chicken Rice opened in July 2016. Its signature dish, Hainanese Steamed Chicken, follows a recipe inherited from the proprietor's father. The patriarch used to operate a hawker stall many years ago.
Hainanese Steamed Chicken (白滑鸡) is available in different sizes, ranging from RM4.50 for individual portion to RM36.00 for the whole chicken. Shown here is half chicken for RM19.00. The soft chicken skin provides interesting mouthfeel. Steamed chicken is often eaten with Bean Sprouts (芽菜, RM4.50), which needs to be ordered separately.
The next dish is half-bird portion of Roasted Chicken (特色烧鸡). Unlike its steamed counterpart, the roasted version carries interesting texture especially on its skin. As the flesh is not as juicy as the previous dish, it requires heavier seasoning from soy sauce. Between the steamed and roasted versions, it is just a matter of individual preference on which is the better one.
Barbecued Pork (回味叉烧, RM6.80) is reasonably tender and carries pleasant sweetness. I find the pork very delectable.
Roasted Pork (回味烧肉, RM8.80) is scrumptious too, thanks to the crispy skin and tender flesh underneath.
Another signature item of this restaurant is Plum Sauce Pork (梅子酱炸香肉, RM6.80), which is made from deep-fried pork chop. Glazed with sweet-tangy plum sauce, this dish is great in drawing appetite.
Mixed Soup (老火菜尾汤, RM3.80) is traditionally made from leftover meats and vegetables, using heavy seasoning to suppress blandness of stale food. Nowadays, this dish has evolved as a delicacy in its own right. I like the combination of sour and pungent flavors of the soup. Also available are Boiled Chicken Feet (卤味凤爪, RM5.80), which are stewed in savory gravy made from soy sauce and oyster sauce.
Chicken rice is usually paired with a watery type of chili sauce. Besides being spicy, the sauce also presents moderate degree of citrus-like sourness. Of course, Chicken Rice (香油饭, RM1.80) is also an integral aspect of a chicken rice restaurant. The oily rice is infused with ginger and lemongrass for lovely fragrance.
Other condiments that are often associated to chicken rice are ginger sauce, sambal (ground chili paste) and thick soy sauce.
Just recently, the restaurant also introduced an assortment of 10 claypot dishes (十全煲). Each of these dishes is cooked in an individual claypot, which helps to impart aromatic toastiness. The dishes can be ordered in portions as affordable as RM3.80 each, allowing customers to order several claypots for a complete meal. Regular-sized servings (for 3 or 4 persons) are also available, ranging from RM7.00 to RM15.00 per claypot.
One of my favorite claypot options is Salty Cream Sauce With Crispy Pork Claypot (咸香奶油炸香肉煲, RM5.80). I like the balanced, creamy taste of the buttery sauce. Curry leaves serve to improve aroma. This dish should be eaten while it is warm, otherwise the gravy thickens and the pork becomes too dry.
Salted Fish With Pork Belly Claypot (咸鱼花腩煲, RM5.80) is cooked in thick, savory gravy. Dried chili peppers and garlic chives are included to enhance flavor.
Curry Pork Claypot (咖喱五花肉煲, RM4.80) releases lovely aroma as soon as it arrives the dining table. Its fiery flavor should strike a chord with people who enjoy spiciness. The only downside is that the curry is too oily.
Kam Heong Pork Claypot (甘香五花肉煲, RM4.80) uses local Chinese stir-frying style which is known for its distinctive aroma. Incorporating ingredients like curry leaves, bird's eye chili (cili padi) and dried shrimps, the pork belly pieces are scrumptious indeed.
Spicy Roast Pork Claypot (香辣烧肉煲, RM7.80) is not as spicy as I expected, but I think the dish is still reasonably well-cooked. Besides roasted pork, the claypot also contains okra (ladies' fingers), onion and garlic chives.
Kung Bao Chicken Claypot (宫保香鸡煲, RM4.80) uses sweet-savory gravy with mild spiciness of dried chili peppers and peppercorn. Diced chicken is also flavored with onion and garlic chives.
One of my personal favorites is Crispy Fried Chicken Marmite Claypot (香脆妈蜜鸡煲, RM4.80). The sauce is based on Marmite, a British brand of savory paste made from yeast extract. Besides honey-like sweetness, pieces of chicken are also peppered with sesame seeds. Again, this dish should be consumed while it is still warm before the gravy emulsifies.
For something not as meat-centric, Stir Fry Tofu Claypot (酱爆豆腐煲, RM3.80) is a sound choice. The thick gravy also contains ground meat, egg, carrots and garlic chives.
Moving on, Golden Egg Foo Young Claypot (金黄芙蓉蛋煲, RM3.80) is stuffed with Chinese sausage (腊肠), onion, carrot and scallion. I find this egg dish quite delectable. Finally, Sautéed Stewed Vegetables Claypot (清炒菜胆煲, RM3.80) uses milder flavor to act as counterbalance to other meat-heavy dishes.
For drinks, Old Wong White Coffee (老黄香浓白咖啡, RM3.80) and Old Wong Mixed Milk Tea (老黄鸳鸯奶茶, RM3.80) are popular choices.
If caffeine does not appeal to you, there are also juices such as Yakult Apple (苹果+乳酸菌, RM6.80) and Yakult Orange (鲜橙+乳酸菌, RM6.80). The drink is quite sweet; I think this is due to sugar content in cultured milk.
Meanwhile for Apple Lemongrass (青苹果+香茅, RM5.80), refreshing aftertaste is attributed to the presence of lemongrass. As for Soya Bean (香浓豆奶, RM3.50), its pulpy consistency is a nice change compared to "smooth-flowing" ones that are more commonly encountered in other restaurants.
On weekdays, Penang Old Wong Chicken Rice offers 4-item set meal at an affordable price of RM8.80. The meal includes a choice of meat, rice, soup and drink. There are also special discounts for students and senior citizens. This is great because Chung Ling Butterworth High School is located just around the corner.
Name: Penang Old Wong Chicken Rice (槟城老黄滑鸡饭)
Address: 2A, Lorong Mesra Permai 4, Taman Mesra Permai, 13400 Butterworth, Pulau Pinang
Contact: 019-421-3331
Business hours: 11:00am-10:00pm, closed on Mondays
Website: https://www.facebook.com/penangoldwong
Coordinates: 5.43051 N, 100.39320 E
Directions: Penang Old Wong Chicken Rice is located in Taman Mesra Permai, Butterworth. The restaurant is adjacent to Tiffin Cottage and faces Jalan Ong Yi How. Street parking is available in front of the restaurant.

Films Cafe

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Special thanks to Films Cafe for extending this food review invitation.

Films Cafe is an eatery at the corner of Victoria Street (Lebuh Victoria) and Gat Lebuh Melayu in George Town. The proprietors have been operating a film production studio on the upper floor for several years. As the studio frequently collaborates with university faculties, the lower floor was converted to be a café where interns can hang out and work on assignments. This is how Films Cafe came into existence.
The menu at Films Cafe revolves around Western dishes such as pasta, waffles and sandwiches. The theme of the dining section varies according to current movie trends. For example, Star Wars is the main topic today. There is a live band to lighten the mood on Friday and Saturday evenings. From time to time, Films Cafe hosts talks conducted by local movie producers in hopes of inspiring local talent.
The portion of Spaghetti Aglio Olio (RM23.90) is large and contains three plump shrimps, justifying the price tag with quantity and quality. Seasoning primarily relies on garlic and olive oil, while red chili peppers play a smaller role. Upon request, this pasta dish can be made spicier. Overall, the taste is pretty balanced but I think the amount of oil should be reduced.
Pork Burger With Wedges (RM19.90) is served in a basket. The patty packs 200 grams of genuine ground pork, making this a heavenly treat for staunchest pork burger fans. I feel that the patty can use some seasoning to draw better pork flavors. The whopping burger also includes delectable ingredients like bacon strips, pickled gherkin, cheddar cheese, sautéed portobello mushrooms and onion.
The next dish is Grilled Chicken Stuff With Shrimp (RM28.90). Deboned chicken thigh is seasoned thoroughly, then rolled with shrimps. The braciola is baked (not grilled as the name implies) to retain its moisture. The chicken should be consumed while it is still warm, otherwise it becomes dry and tougher than ideal.
Meanwhile, the white sauce is infused with Sauvignon blanc wine for the aromatic appeal. As for plating, the chicken is served with diced cucumber, roasted potato and sautéed onion.

There are a number of fruit juices in the drinks menu. For example, Going My Way (RM15.00) is a mixture of carrot, orange and tomato juices. Juices are derived from actual fruits. Apart from natural sweetness, no sugar is added.
As for coffee, the shot of Espresso (RM6.00) has decent aroma but its bitterness and sourness do not appeal to my palate.
Flower Tea is prepared from a teabag. Its floral scent is soothing the mind. The tea also flows smoothly between the lips, resulting in pleasant warmth in the chest.
Name: Films Cafe
Address: 56, Lebuh Victoria, 10300 George Town, Pulau Pinang
Contact: 04-251-9569
Business hours: 11:00am-11:00pm (Sunday-Friday), 11:00am-1:00am (Saturday), closed on Mondays
Website: https://www.facebook.com/films.cafe.penang
Coordinates: 5.41168 N, 100.33630 E
Directions: Films Cafe is located at the intersection of Victoria Street (Lebuh Victoria) and Gat Lebuh Melayu, just a short distance from Ice Estate. There are several parking spaces in front of the restaurant for its customers. In addition, there are more parking spaces along Victoria Street and Gat Lebuh Melayu.

Ah Leng Char Koay Teow

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Ah Leng Char Koay Teow (亚龙炒粿条) is often associated to its daytime location at Restoran Tong Hooi (东园茶餐室), which has been largely operated by his son now. It is a little-known fact that Ah Leng also has a nighttime stall in Air Itam. The patriarch personally operates this stall, so I prefer to come here to get the most authentic taste of his signature char koay teow (炒粿条).
The plate of Special Char Koay Teow (RM13.50) strikes a chord with my palate, making it my utmost favorite place to satiate my craving. Unlike Siam Road Char Koay Teow, Ah Leng's version is cooked using cooking gas and is not as oily, but still manages to impact a distinctive sense of "fiery aroma" (镬气). The dish moderately spicy by default, but the amount of chili paste can be adjusted upon request.
Special Char Koay Teow includes several mantis shrimps (虾蛄). The mantis shrimps appear heavily charred and drier than before. I prefer the ones that I tried before, where the shrimps' flesh is still visible. On the other hand, the juicy shrimps are still as scrumptious as before. Their crunchy texture is gratifying indeed. It is evident that the shrimps are extremely fresh.
Although cockles (血蚶) are also used in this dish, they only play minor roles. However, the role of pork lard (猪油渣) should not be underestimated. Their aromatic appeal and crispiness really help to impart a lovely sense of toastiness to this dish. Chicken egg is used by default, but customers may opt for duck egg for RM1.00 more.
Ah Leng Char Koay Teow also sells fried rice (炒饭), but I have yet to check whether the rice is as appealing as char koay teow. Overall, this nighttime stall is still a hidden gem known only to the local community and ravings fans like myself. If you need directions to Ah Leng Char Koay Teow, it is directly opposite of Restoran Ee Tong (怡东中泰海鲜餐馆) and a stone's throw from Fanyin Temple (梵音禅寺).
Address: 30W, Jalan Chor Sin Kheng, 11500 Air Itam, Pulau Pinang
Contact: 012-498-3962
Business hours: 5:00pm-11:00pm
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Fresh Food Court

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Fresh Food Court (新时代饮食中心) is one of the larger hawker centers in Bukit Mertajam. It is located near Pusat Perniagaan Gemilang and has a large parking lot within its compound.

Penang Auntie Big Prawn Char Koay Teow (槟城安娣大虾炒粿条) is a renowned stall here. Non-stop clanks from the wok are evidence of the stall's popularity. The large plate of Char Koay Teow (炒粿条, RM7.50) contains two large shrimps that are quite fresh. Also included are Chinese sausages (腊肠), duck eggs and pork lard (猪油渣). However, cockles (血蚶) are notably absent in this dish.
This plate of Char Koay Teow exemplifies good application of "fiery aroma" (镬气). I also appreciate the fact that duck egg is fully assimilated into this dish, not as a discrete element. Overall, the taste is balanced and exceeds my expectation with flying colors.

Ayam Belacan (峇拉煎鸡, RM5.50) from another stall is also recommended. Fried chicken thigh and drumstick are marinated with belacan (fermented shrimp paste), then deep-fried to golden perfection. The savoriness of belacan imparts lovely aroma as well as gratifying taste within every bite.
From the Grilled Fish (Ikan Bakar) stall, we ordered four pieces of ray (pari) for RM29.00. The fish is cooked reasonably well, but they suffer from annoyance of small bones. Meanwhile, the sweet-spicy sauce contains lots of onions to give an extra hint of pungency. While the grilled fish is acceptable in taste, I think the price is too expensive.
Address: 754, Jalan Nangka off Jalan Song Ban Keng, 14000 Bukit Mertajam, Pulau Pinang
Contact: 012-588-9202
Business hours: 8:00am-12:00am
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Spice Brasserie

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Special thanks to The Light Hotel for extending this food review invitation.

This is my second visit to The Light Hotel since the Ramadan dinner preview in May 2016. Located within walking distance to Sunway Carnival Mall, this 5-star hotel at Seberang Jaya is provides luxury accommodation in an urban setting.
The grand lobby is decorated with fanciful chandeliers that hang dazzlingly from the high ceilings. Right next to the entrance is Spice Brasserie, one of the two eateries inside this hotel. The large dining hall appears remarkably spacious due to glass panels that extend from floor to ceiling, allowing natural sunlight to illuminate the area and provide a nice sense of warmth.
Today's event provides a sneak peek of The Light Hotel's year-end festive menu, particularly the buffet meals during the upcoming Christmas and New Year season.

Next to Spice Brasserie's open kitchen is the centerpiece of today's yuletide-themed feast - Roasted Turkey. Stuffed with chestnuts, the turkey can be enjoyed with cranberry sauce, giblet (innards) sauce and orange mint sauce. While giblet sauce is the traditional choice of many, my vote goes to the orange mint sauce which the chef so perfectly prepared.
A second Roasted Turkey is stuffed with an assortment of dried fruits, and is given a bath of white cream sauce with zesty orange flavor. The serving counter also offers cold cuts such as smoked salmon, turkey ham and beef pastrami.
Seafood On Ice is another captivating aspect of the buffet spread. The available seafood here are flower crabs, oysters, scallops and tiger prawns.
There are a handful of sauces to go with chilled seafood. In my opinion, the cocktail sauce is the best. To help to suppress rawness of oysters, Tabasco sauce and lemon wedges are provided.
For cooked seafood, I must recommend the Salmon Fillet With Blackcurrant Cream Sauce. The fruity sauce provides delightful sweetness and fragrance, making the salmon heavenly indeed. This dish is easily my favorite dish this evening.
As for poultry, Honey-Glazed Chicken Chop is appealing too. The honey-sweet seasoning really helps to draw appetite. Garnished with diced vegetables, this dish goes well with rice as the seasoning may be overpowering on its own.
Moving on, Braised Italian Lamb Shanks is blessed with flavorful gravy made from Italian herbs. The lamb is sufficiently tender, allowing the meat to peel off effortlessly from its bones. Also included in this savory dish are shallots and black olives.
Wok-Fried Mussels are given an Asian touch with a coating of tangy Vietnamese sauce. The overall taste is quite balanced. I also like the colorful presentation of this dish.
Traversing the globe to the Middle East, Shwarma (شاورما‎‎) is prepared from lamb cooked on a vertical spit. Constant rotation allows the lamb to be heated uniformly by the electric coils behind. As the lamb's surface becomes cooked, the chef slices off thin shavings to allow the next layer to be cooked.
The meat shavings are mixed with condiments such as tomatoes, onion and hummus (حُمُّص‎), then wrapped in pita bread. Overall, the lamb is seasoned perfectly and works well with hummus. However, the Shwarma should be eaten as soon as it is made because its greasiness tends to make the pita bread stick with wrapping paper.

There are also a small number of Indian dishes to represent flavorful delicacies from the subcontinent. For instance, Aloo Ghobi is a spicy curry dish made from potatoes (aloo) and cauliflowers (ghobi).
Switching to desserts, the variety of Christmas pastries is mind-boggling indeed. One of the more attractive ones, visually at least, is the Yule Log. Made from rolled sponge cake, Yule Log is layered with cream and icing so that it resembles an actual Yule log. Compared to the one presented at Olive Tree Hotel, this version has significantly more intricate details.
The recipe for Christmas Pudding originates from medieval England. The pudding is customarily brown in color due to the use of molasses, but Spice Brasserie's version is peculiarly white. The traditional recipe also involves brandy in order to extend the pudding's shelf life, but alcohol is not used here as Spice Brasserie is a halal-compliant restaurant.
Another Christmas specialty this evening is the classic Fruit Cake. This cake is littered with several types of candied fruits and nuts, giving every bite a unique combination of crunches. When compared to the version at Olive Tree Hotel, Spice Brasserie's Fruit Cake is noticeably denser and drier.
For something softer and creamier, the Blueberry Mousse is a sound choice. Blueberries provide the mousse with vibrant purplish hue, while satisfying the taste buds with sweet-tangy sensation. For aesthetic appeal, the mousse is topped with chocolate sauce, almonds, walnuts, cashew nuts and whole blueberries.
Lemon Cheese Cake is infused with piquancy of cheese. This should strike a chord with your palate if you has a natural affinity for cheese.
Green Tea Tiramisu is an assimilation of the traditional Italian cake with matcha. The main ingredients are ladyfingers, eggs, mascarpone cheese plus a hint of matcha powder. Ladyfingers line all three sides of the triangular cake. Meanwhile, fan-shaped white chocolate serve as decoration.
Moving on, the Apple Strudel is an Austrian pastry which comprises of pastry shell wrapped around apple fillings. After baking, the strudel is sliced and is typically served with vanilla sauce.
Empty spaces between desserts are filled with petite-sized treats such as walnut tartlets, panna cotta and chocolate mousse tarts.
Of course, Christmas would not be truly Christmas if not for the lovely Gingerbread House. The miniature house is constructed from pieces of gingerbread, which is actually the easy part in its preparation process. The more laborious aspect is the icing artwork required to produce finer details such as doors, windows and snow on the roof.
Spice Brasserie has 4 buffet sessions this year:
- Christmas Eve Buffet Dinner (RM128.00 for adult, RM77.00 for child)
- Christmas Day Buffet Lunch (RM78.00 for adult, RM47.00 for child)
- New Year's Eve Buffet Dinner (RM138.00 for adult, RM83.00 for child)
- New Year's Day Buffet Lunch (RM78.00 for adult, RM47.00 for child)
In the merry spirit of Christmas, The Light Hotel will be hosting Christmas carolers to delight the atmosphere with nostalgic Christmas hymns. Guests with children will be pleased to know that Santa Claus and Santarina will also make their dramatic appearance on Christmas.
In parallel to the hearty feasts in Spice Brasserie, The Light Hotel also offers a quieter setting for dining at Flavour @ 3. This semi-fine dining restaurant on Level 3 is offering 5-course dinner meals on Christmas Eve, Christmas Day and New Year's Eve.

Name: Spice Brasserie
Address: The Light Hotel, Lebuh Tenggiri 2, Bandar Seberang Jaya, 13700 Seberang Jaya, Pulau Pinang
Contact: 04-382-1111
Business hours: 6:30am-11:00pm (Sunday-Thursday), 6:30am-1:00am (Friday-Saturday)
Website: http://www.thelighthotelpg.com/dine.html
Coordinates: 5.39428 N, 100.39844 E
Directions: From Lebuhraya Utara-Selatan (North-South Expressway), take the Seberang Jaya exit and head west. Turn left just before the pedestrian bridge and drive all the way to the end. When the road splits, keep right. The Light Hotel is the first building on the left. Spice Brasserie is located next to the lobby. There are parking spaces within the hotel's compound. The parking fee is RM4.00 per entry.

Main Street Cafe

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Special thanks to Cititel Penang for extending this food review invitation.

Having been operated for 19 years, Cititel Penang is one of the longest-serving major hotels in the heart of George Town. This 3-star hotel at the bustling Penang Road (Jalan Penang) has 451 rooms in its 16 floors.
Unlike similar hotels in the city, Cititel Penang flaunts a large reception lobby. Marble flooring produces mesmerizing glitter as one steps through the main entrance. In conjunction with the upcoming holiday season, a Christmas tree greets arriving guests with a welcoming sense of festive cheer.
Cititel Penang's main eatery is the Main Street Cafe, which is located at the further end of the lobby. Two other restaurants here, Zhonghua Gourmet (中华海鲜鱼翅) and Kirishima (霧島), operate independently from the hotel.
Every Friday evening, Main Street Cafe serves the Chef's Signature Buffet Dinner. This buffet incorporates several specialty dishes into its menu, particularly Nyonya (Peranakan) elements. An example is the Nyonya Style Chili Crab, which uses flower crab (花蟹) flavored with moderately-spicy gravy.
Another highlight this evening is the Roasted Duck. A lovely aspect of the duck is its waxy skin which has been reduced to sheets of light crisp. Sweet-tangy plum sauce is provided.
Black Vinegar Chicken is also cooked with ginger and garlic for extra flavoring.
Meanwhile from the marine kingdom, Deep Fried Prawns are coated with seasoning made from pepper, salt and spices.
Fish Head Curry is quite a tasty treat. Pieces of salmon head are cooked in a fiery curry which also contains okra (ladies' fingers), tomatoes and red chili peppers.
As for soup, I am impressed with the bowl of Double Boiled Fish Maw, which also comes with succulent chicken meatballs. The soup is flavored with captivating savoriness, making it an excellent appetite booster. Meanwhile, fish maw absorbs rich flavors of soup in its sponge-like texture.
The charcoal-fired grill churns out a continuous supply of grilled meats, such as lamb forequarter, salmon, sausage, corn on the cob, shishamo (柳葉魚). There are several types of sauces to go with meats, such as teriyaki, sesame and mint sauces.
I am also attracted by chicken and beef satay. Marinated with turmeric and barbecued to optimal doneness, the skewered meats are succulent indeed. Spicy peanut sauce is provided.
Guests who prefer something lighter can also sample some Asian tapas. There are 4 types available: fried money bag, fried sesame balls (煎堆), fried chicken puff and potato tartlets.
The buffet this evening also features assorted seafood on ice: oysters, scallops, blue mussels and tiger prawns. Tabasco sauce and lemon wedges are provided.
Meanwhile, the sushi corner is filled with a wide assortment of sushi (寿司). The sushi choices are mostly of nigiri (握り), maki (巻き) and gunkan (軍艦) variants.
Instead of sushi, some people may prefer sashimi (刺身) instead. Three common fishes are used: salmon (サーモン), tuna (マグロ) and butterfish (白いマグロ). Crab stick (カニカマ) and seasoned seaweed (中華ワカメ) are available too. There is also salad made from seasoned baby octopus (中華イイダコ).
As for desserts, there is a respectable variety of cakes, pastries, mousse and jellies. Noteworthy highlights are red velvet cake, raspberry summer pudding, Japanese rice cakes (おもち) and red bean pancake (どら焼き). Many of these desserts are bite-sized for guests' convenience.
Chocolate lovers can also indulge themselves with chocolate fondue, chocolate pudding with vanilla sauce and chocolate balls.
The restaurant serves Arabica Estate coffee that is brewed from espresso machines. As for something non-caffeinated, nutmeg drink is also available. I also enjoy the thirst-quenching properties of Arizona Sunset, a non-alcoholic fruity cocktail made from grenadine and carbonated water.
Similar dinners are also served on Saturday and Sunday evenings. The buffet themes are Western & Seafood and Japanese & Seafood respectively. In all three evenings, the meals are priced at RM85.00 net for adult, RM43.00 for child and RM59.00 for senior citizen. Dinner commences at 7:00pm and runs until 10:00pm.

Name: Main Street Cafe
Address: 66, Jalan Penang, 10000 George Town, Pulau Pinang
Contact: 04-291-1128
Business hours: 24 hours
Website: http://www.cititelpenang.com/dining-en.html
Coordinates: 5.42158 N, 100.33244 E
Directions: Cititel Penang is an imposing 16-floor building at Penang Road (Jalan Penang). To park, drive pass the lobby and climb up the ramp to Level 2. Parking is charged at RM4.00 per entry.


Homemade Delicacy

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Special thanks to Homemade Delicacy for extending this product review invitation.

Homemade Delicacy (您美可思家味) is a home-based bakery in Penang. This family business used to operate Snow Hill Cake House in Jalan Gottlieb and Jalan Telaga Air, but since 2014 has switched to online presence. Homemade Delicacy is popular for its layer cakes, of which there are more than a dozen types. Other specialties include Carrot Walnut Raisin Cake, Orange Sugee Cake and Marble Butter Cake.
Plain Layer Cake (RM28.00 for 500 grams, RM55.00 for 1 kilogram) is the original version. Made from 15 buttery layers stacked on top one another, the cake pleases the mouth in a marvelous way.
Prune Layer Cake (RM33.00 for 500 grams, RM65.00 for 1 kilogram) is similar to the original one, but has pieces of prunes embedded within its layers. The occasional berry-sweetness in the mouth is truly a wonderful delight.
Mocha Layer Cake (RM33.00 for 500 grams, RM65.00 for 1 kilogram) is blessed with pleasant cocoa sweetness, making it ideal for chocolate lovers. But for the ultimate enjoyment, Triple Layer Cake (RM33.00 for 500 grams, RM65.00 for 1 kilogram) combines the original and chocolate layers with pieces of chocolate chips in between.
Homemade Delicacy's wares can be ordered by phone (016-421-4855), WhatsApp (Pey Fern Lim), email or Facebook. To ensure freshness, Homemade Delicacy requires 5 to 7 days notice in advance. The cakes have limited shelf life because preservatives are not used.

Collection points within Penang are at e-Gate, Sungai Ara, Auto-City, Sunway Carnival Mall and Jalan Ong Yi How. Homemade Delicacy also offers nationwide delivery, but courier charges will be borne by the customer.

Name: Homemade Delicacy (您美可思家味)
Address: N/A
Contact: 016-421-4855
Business hours: N/A
Website: https://www.facebook.com/DelicacyHomemade
Coordinates: N/A
Directions: N/A

Kochabi Trishaw Buns

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Special thanks to Kochabi Trishaw Buns for extending this food review invitation.

Have you noticed Kochabi Trishaw Buns (古早味三轮车面包) in Taman Lip Sin? It is located across the road from Super Tanker (美丽华美食中心) hawker center, right at the intersection between Jalan Nipah and Tingkat Nipah. It is interesting to note that the stall is built on an actual trishaw.
The stall has a charcoal-fired grill to cook meats like bakkwa (肉干), chicken and hot dog. Most items have been cooked upfront, so they are only reheated briefly when ordered.
Burning charcoal is also the heat source for steaming bread. What an efficient use of heat!
Here are some of the delicacies at Kochabi Trishaw Buns. Bakkwa Bun (肉干面包, RM1.60) uses bakkwa that is reasonably tender and works well with the soft bread. As for Bakkwa + Meat Floss Bun (肉干+肉丝面包, RM2.20), the meat floss is made from sweetened pork and has delightful sweetness.
Meanwhile, Hot Dog + Ham Bun (热狗+火腿面包, RM2.70) consists of a chicken sausage wrapped with ham. Finally for Taiwan Sausage Bun (台湾香肠面包, RM2.40), the sausage carries honey-like sweetness and is juicier than the usual sausage.

If you prefer barbecued meat instead, Chicken Drumstick (鸡大腿, RM6.00) and Chicken Wing (鸡翅膀, RM2.00) are available too. Each piece is glazed with sweet dressing made from honey. Meanwhile, Chicken Rear (鸡尾, RM2.00) comes in a set of 5 pieces. Not many people sell this part of the chicken because it needs to be cleaned thoroughly before being cooked.
Kochabi Trishaw Buns operates in the morning only. The stall may be closed due to heavy rain as it is difficult to ignite charcoal when wet. Some food items like Chicken Drumstick and Chicken Wing are in short supply, so they may not be available every day. However, the stall accepts volume orders in advance.

Name: Kochabi Trishaw Buns (古早味三轮车面包)
Address: Jalan Nipah, Taman Lip Sin, 11900 Bayan Lepas, Pulau Pinang
Contact: 016-427-6526
Business hours: 7:00am-11:30am, closed on Tuesdays
Website: N/A
Coordinates: 5.34232 N, 100.29545 E
Directions: Kochabi Trishaw Buns is located at the intersection between Jalan Nipah and Tingkat Nipah in Taman Lip Sin. The stall is across the road from Super Tanker (美丽华美食中心) hawker center. Public parking is available beside the nearby wet market or next to Phor Tay High School (菩提国民型华文中学).

Blue Chimes

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Special thanks to Blue Chimes for extending this product review invitation.

Blue Chimes (蓝风铃) is a home-based bakery with an interesting range of breads and pastries. While there are plans to set up a permanent store, Blue Chimes currently provides delivery throughout Penang Island.

Almond Chocolate Mochi (RM3.00) is one of my favorites from its range of wares. Shaped like a muffin, the pastry is made from almond flour.
What's more interesting is that the muffin is filled with molten chocolate chips and mochi (餅). Mochi is a type of Japanese rice cake made from glutinous rice flour. The gluey mochi provides unique texture that I have not encountered before in other pastries.
Four Leaf Clover (RM4.00) is a doughnut with wavy custard pattern, making it resemble the good luck charm. The bread is made from green tea instead of matcha, so that its taste does not become too bitter. The Four Leaf Clover also contains red bean paste inside. Somehow green tea and red beans always work well in pairs.
Chocolate Cheese Loaf (RM12.00) has marble-like appearance because cocoa powder and cream cheese are added non-uniformly to the dough. Chocolate chips are embedded within the loaf too. The loaf is unsliced so that it remains fresh and moist.
What look like mini croissants are actually Butter Rolls With Chicken Floss (RM6.50). Each pack contains 6 pieces of these delectable rolls.
The butter rolls have flaky texture which is midway between that of croissants and cookies. At the center of each piece is mildly-sweet chicken floss.
Walnut Raisin Sourdough Bun (RM3.00) is naturally leavened using a special strain of Lactobacillus bacteria and yeast. The degree of sourness is somewhat lacking compared to Yin's Sourdough, but I am glad that its doughy texture provides satisfying mouthfeel. This vegan bread is punctuated with occasional raisins and walnut chips.
Layer Cake (RM24.00) is made from flour, butter, eggs and condensed milk, and is flavored using vanilla extract. Each 400-gram block of Layer Cake contains over a dozen layers stacked on one another. The preparation process is cumbersome because the cake must be constructed one layer at a time.
Last but not least, I also enjoy the Parmesan Cheese Bun (RM3.00). The crusty surface is topped with parmesan cheese powder, making the bun very aromatic indeed.
Beneath the crust is soft bread and a cavity filled with Philadelphia cream cheese. The buttery nature of the bun strikes a chord with my palate.
At the moment, Blue Chimes relies on word of mouth to expand its customer base. Enquiries to Blue Chimes can be relayed by email or by phone (016-447-5285).

Name: Blue Chimes (蓝风铃)
Address: N/A
Contact: 016-447-5285
Business hours: N/A
Website: https://www.facebook.com/bluechimes.3
Coordinates: N/A
Directions: N/A

Seafresh Hot Pot

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Special thanks to Seafresh Hot Pot for extending this food review invitation.

Seafresh Hot Pot (蒸味鲜蒸汽火锅) is a steamboat restaurant at Macalister Road (Jalan Macalister). Unlike soup-based steamboat that most Malaysians are familiar with, the steamboat technique here literally uses steam to cook food. This method of cooking is popular in China especially in the Guangdong (广东) Province.
This air-conditioned restaurants consists of two floors with several private dining rooms. At each table is a boiler built into it. With a supply of distilled water, the boiler sends a continuous stream of hot steam to cook food. This allows raw food to be cooked in a matter of minutes. Cooking duration varies from item to item, but fortunately for customers, the technicalities are handled by the staff.
There are roughly a dozen types of condiments to use as dipping sauces. Popular ones are seafood paste (海鲜酱), bean sauce (豆瓣酱), sweet sauce (甜酱) and coriander sauce (芫茜酱).
In addition, fried garlic (炸蒜头) and parsley sauce (芫荽酱) help to accentuate the natural taste of seafood without altering its flavor.
During cooking, natural moisture of food is released and drips down to the compartment under the steamer pan. Therefore, it is highly advisable to order a type of porridge to take advantage of this. Today's choice is Ribs & Dried Scallop Porridge (排骨瑶柱粥, RM15.90). The raw ingredients are added prior to cooking. After an hour into dining, raw rice disintegrates into porridge that is infused with seafood savoriness. The porridge goes particularly well with garlic (大蒜), ginger (姜) and parsley (香菜).
One advantage of using steam over soup to cook food is the fact that the former approach is able to preserve the natural flavor of ingredients. This is particularly important when dealing with fresh seafood, such as Grouper Slice (石斑鱼肉, RM15.00). Some customers prefer milder taste of grouper with the help of ginger, while others may opt for heavier seasoning on the fish.
Next on the line is Turbot (多宝鱼, RM128.00), which is approximately 900 grams in size. Turbot is a type of flatfish of which the adult form has both eyes on the left side of the body. Such asymmetry is necessarily as the fish hides from predators by resting horizontally on the seabed. Turbot's flesh is notable for being striking white even after cooking. The fish's texture is quite firm ad goes particularly well with porridge.
Meanwhile, Pork Slices (猪肉片, RM5.00) come in an order of 6 pieces. Cooked pork can be enjoyed on its own or with dipping sauces. I feel that the sweet sauce seems to work best in this case.
As for poultry, Chicken Thigh (鸡腿肉, RM8.00) is cooked to the right duration, allowing the flesh to become reasonably tender but still very juicy. Meanwhile, wolfberries (枸杞) provide a unique sense of sweetness.

Large Fresh Scallops (RM16.00) come 4 pieces per order. An interesting aspect of the scallops is the fact that their shells accumulate puddles of rich-tasting liquid when they are cooked. It is advisable to sip this hot soup directly from the shells (but carefully as the liquid may be hot); the experience is simply satisfying. Meanwhile, each piece of scallop contains an orange section containing roe, which is commonly known as the "coral" in culinary terms.
The next delicacy is Hairy Crabs (大闸蟹, RM38.00 each), which is also known as Chinese mitten crab. The most notable characteristic of the crabs are their hairy appendages which resemble mittens. These freshwater crabs are harvested in Lake Tai (太湖) in Jiangsu (江苏) Province, China. Male crabs are used here because females ones cost twice as much for the same size.
The Hairy Crabs are still alive when presented on the table, but they are rendered immobile because their claws and legs are tied up. The crabs are cooked until their shells turn bright red. The staff helps to remove the hard shells of crabs just before serving them. Hairy Crabs are prized for their creamy flesh especially the portions right under the carapace.

Meanwhile, Clams (蛤蚌, RM10.00) come in portions of 300 grams per serving. Clams are sourced from local fishermen every evening in order to guarantee maximum freshness. As this outlet currently lacks the means to keep live shellfish overnight, unused ones are sold to other restaurants instead. Indeed, freshness is a critical aspect when dealing with steaming technique.
As for shrimps, two types are presented today: king prawns (明虾) and tiger prawns (老虎虾). Both are priced at RM10.00 per 100 grams. Like all seafood so far, the shrimps are extremely fresh. Each bite on their succulent flesh is gratifying indeed.
For customers who prefer dim sum (点心), Siew Mai (手工烧卖, RM5.00 for 6 pieces) and Fuzhou Fish Balls (福州鱼丸, RM5.00 for 5 pieces) are available. There are also Juicy Buns (流沙包, RM3.00 for 2 pieces) which are prepared in the form of miniature muffins. The buns are filled with sweet paste made from salted eggs and butter. Be careful when eaten the buns because the fillings may be piping hot.
As for tofu, Local Beancurd (豆腐, RM4.00) is recommended as its jelly-like softness is quite delectable. The tofu goes well with virtually any type of sauce.
For mushrooms, Abalone Mushrooms (鲍鱼菇, RM5.00) and Shiitake Mushrooms (香菇, RM5.00) are served this evening. Meanwhile, Broccoli (西兰花, RM4.00), Ladies Finger (羊角豆, RM3.00) and Lettuce (油麦, RM3.00) are popular choices of steamed vegetables.
Moving on to drinks, the bottle of Mature Vinegar Drink (陈醋饮料, RM24.00) is highly recommended. The brand is Tian Di No. 1 (天地一号) from Jiangmen (江门), China. This carbonated drink is somewhat similar to Coca-Cola but has a unique sense of tanginess. Although non-alcoholic, this drink has very strong alcohol-like aroma and is typically treated as a beer substitute in China. Meanwhile, customers who are new to this beverage should try the fruitier version first: Apple Vinegar Beverage (苹果醋饮料, RM6.50).
Apart from the à la carte menu, Seafresh Hot Pot has set meals for 2, 4, 6 or 8 persons. For example, a 2-person meal (RM88.00) comprises of 9 items including Grouper Slice, Large Fresh Scallops, King Prawn, Clams and more. Seafresh Hot Pot also has another outlet at Golden Triangle, Relau, but I have yet to visit that original shop.
Name: Seafresh Hot Pot (蒸味鲜蒸汽火锅)
Address: 152, Jalan Macalister, 10400 George Town, Pulau Pinang
Contact: 016-523-0989
Business hours: 5:00pm-1:00am
Website: https://www.facebook.com/seafreshhotpot
Coordinates: 5.41642 N, 100.32417 E
Directions: Seafresh Hot Pot is located at Macalister Road (Jalan Macalister), across the road from Guang Ming Daily (光明日报). Customer may park in front of the restaurant, but the amount of space is very limited. Additional parking is available within the compounds of at Guang Ming Daily, Sun Yat Sen Centre (槟城孙中山纪念馆) and the nearby Petron gas station.

Cha Yen

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Special thanks to Cha Yen for extending this food review invitation.

Cha Yen (ชาเย็น) started as a drinks stall at Armenian Street (Lebuh Armenian) in George Town, there is now a permanent location at i-Avenue. Since the shop's opening, this Thai-style café has been expanding its menu at a steady pace.
The idea behind Cha Yen is to provide a means where customers can enjoy popular Thai street food and drinks without crossing the border. To ensure that the taste remains faithful, most ingredients are imported from Thailand.
Thai pop music at the background sets up a relaxing ambience in the dining area. Near the ordering counter is a comfortable couch for customers to chill out. The other wall is crammed with graffiti which extends nearly up to the ceiling. In fact, customers can borrow marker pens to mark their visits here.
As the restaurant's name implies, the signature item here is Cha Yen (ชาเย็น, RM5.50), or iced milk tea. In Thailand, this popular drink is commonly sold by street vendors. Made from red tea and using evaporated milk as creamer, the drink is satisfying as it trickles down the throat.
Meanwhile for something fizzy, there are a number of carbonated drinks such as Apple Soda (RM5.50), Blue Lemon Soda (RM5.50), Pineapple Soda (RM5.50) and Strawberry Soda (RM5.50).
Each drink is flavored by a different type of fruit syrup, which is also responsible for giving it a distinctive color.
Moving on to food, more dishes have been introduced since my previous visit. Many of these dishes come with a heap of rice. Previously, rice is cooked with butterfly-pea flower. Just recently, Cha Yen has switched to using red tea instead to cook rice. Red tea provides better aroma and is the reason why the rice is brownish now.
One of the recommended dishes is Kang Kieo Wan Thai Green Curry Chicken (RM12.80). Kaeng khiao wan (แกงเขียวหวาน) derives its green color from green chili peppers. Unlike the ones served in Chok Dee Thai, this version is quite watery because it does not use much coconut milk. The curry contains chicken, daikon, kaffir lime leaves and red chili peppers.
Cha Yen Fried Chicken (RM12.80) does not resemble Thai fried chicken recipes like kai thot takhrai (ไก่ทอดตะไคร้). Nevertheless, this version has proven to be hugely popular among regular customers. The chicken is marinated with salt and spices to give it an appetizing appeal. Blessed with mouth-watering aroma, this dish is best enjoyed while it is still hot from the fryer.
Meanwhile, Pla Rad Prik Fish With Thai Chilli (RM14.80) is another sound choice. Pla rad phrik (ปลาราดพริก) literally means "fish with chili", and refers to the sweet-and-sour chili dressing on fried fish. This dish uses tilapia, a fish with moderately firm texture but has lots of tiny bones.
Kaeng Som (RM18.80) is a new item on the menu. This version of keang som (แกงส้ม) is the southern Thai variant. In the rest of the country, this dish is known as kaeng lueang (แกงเหลือง), or "yellow curry", in order to differentiate it from the central Thai version. The curry is made from red chili peppers, tamarind, asam gelugur (ส้มแขก) and turmeric; the last ingredient is responsible for the curry's yellowish color. The curry way too spicy for me that it has numbing effect on my tongue. Therefore, go slowly especially if you are not used to Thai cuisine's spiciness.
Kaeng Som is served in a claypot and is kept warm by burning jellied fuel inside the wooden pedestal. Besides cauliflowers and yardlong beans, the curry also contains several large-sized shrimps. The shrimps are quite fresh as evidenced by their succulent crunchiness.
Food at Cha Yen is reasonably affordable considering the quality of ingredients and serving sizes. Potential customers who find it inconvenient to travel to i-Avenue can visit the franchised outlet at Lebuh Acheh. This kiosk only sells drinks and limited food choices. Nevertheless, food quality is monitored closely to ensure that customers get the same dining experience from both outlets.

Name: Cha Yen (ชาเย็น)
Address: 1-1-53, Medan Kampung Relau, 11900 Bayan Lepas, Pulau Pinang
Contact: 017-441-0041
Business hours: 10:00am-10:00pm
Website: https://www.facebook.com/thaistylechayen
Coordinates: 5.33332 N, 100.29368 E
Directions: Cha Yen is located at i-Avenue, just several shops away from Scotiabank. Street parking is available in front of the shop.

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