It was very crowded when we arrived on a Saturday evening. We were ravenous after a terribly long wait for a table and split up queue at different stores immediately. There were A LOT of choices. Ahhh, decisions, decisions….
This is my first time trying Lor Bak and totally fell in love with it. Penang Ah Long Lor Bak($8) meat is marinated with five spice powder from Penang, then rolled in soy bean sheets. Deep-frying brings an irresistible crisps to the popular Penang snack.
Another dish hailing from Penang is the Cuttlefish Kang Kong ($8), which is essentially chewy slices of cuttlefish accompanied with fresh kang kong, drizzled with sweet sauce, glittered with heaps of sesame and crushed peanuts.
I am not a fan of oysters, so I wouldn’t comment on the taste of this Oh Chien ($8) aka Fried Oyster Omelette. Because more flour was used to make it, the texture was more springy and chewy compared to our local counterpart. I believe oyster fans will enjoy this, judging from how quickly hubby wiped it off the plate.
Wanton soup ($4.50) for a lighter contrast. I find it fair enough.
With 26 years of experience and development, Penang Ah Mei Hokkien Prawn Mee ($5.50) exudes a gratifying prawn-y aroma. The secret to its mouth-watering broth lies in the use of fried fresh prawn shells and home-made chilli mix.
You cannot miss the Jalan Alor Hokkien Mee ($6.50), originating from Kuala Lumpur. With a recipe perfected over 30 years, this mouth-watering noodles is infused with fragrant dark soy sauce.
Another highlight of the night was Heun Kee Claypot Chicken Rice with salted fish ($9.50/$15). The first thing that hits you is its aroma. 3 different kinds of rice is used to ensure a soft fluffy texture. Its distinctive traditional taste flavor arises from the unique charcoal employed to heat up the claypots. Lining the claypot, is a layer of irresistible crunchy rice. You can choose to exclude the salted fish ($8.50/$12), but I recommended trying these delicious morsels soaked in sesame oil with hints of Chinese wine.
We also sampled Penang Assam Laksa, which had a sourish thick and spicy broth, plus crisp and fluffy Roti Canai ($6) , more commonly known as Roti Prata in Singapore
A word of caution: be prepared to queue and wait ages for your food. We had to wait for up to 30 mins for some items.
I was dining at Malaysian Food Street on a Sunday Morning just before 12 noon.
I ordered a Oyster Egg. After paying money the lady gave me a peeping device,
saying if it peeps than I could go back to collect my food.
So I assume that the food will take around 12 or 15 mins as usual when I order in a hawker centre with no customer.
I went to order Fried Kuey Tiao, after I finished paying the Stall for my Fried Kuey Tiao
The peeping devices lighted up, I thought I was wrong but it wasn't, between my order for Oyster Egg
and Fried Kuey Tiao it was less than 3 mins and at that time I was very sure the Oyster Egg was not fried
fresh. But given the benefit of doubts I went back to my table and tried the Oyster Egg,
I was not wrong It's really not freshly fried the egg was only warm too cold and only the Oyster is hot.
Was very sad, Oyster Egg is always fried fresh and also because of this, Oyster Egg is also one of Singapore
Famous Food. I'm not a foreigner, I'm a typical Singaporean, as really disappointed with the stall and the food.
Will not keen on going back there for the Oyster Egg anymore.
Hope the management will look into this matter, Its shouldn't be fried n kept until someone order and bring it to out.
Thank you for your attention