The government has just announced another round of CMCO (Conditional Movement Control Order), me being deprived from travelling locally and overseas has been making me a little depressed. Gladfully, there’s still a good spot in Penang to chill myself off these crazy time.
Sipping of icy cold beer and chomping on crunchy pizza, while the sun sats faraway into the beautiful horizon has reminded me Penang has a beautiful beach; Bora-Bora Batu Ferringhi is not an uncommon name and they has been around for quite a long time.
While cafe hopping was a fun thing to do and kill times, I find that the beach is equally good, or even better. I like the salty wind hitting on my face, the laughter of children building sand castle and the beach vibe playlist from Bora-Bora made my Saturday evening really great. Perhaps it’s the lack of patron that amplified the entire chill time, though I do still hope that business to be back to usual as soon as possible.
A quick shout out to the food, the Hawaiian Pizza was sweet and crunchy enough to made us a good dinner meal.
Tucked in the heritage heart of George Town, but shadowed by the famous Tek Sen Restaurant along Lebuh Carnavon, this little take-out eatery does stand out on a different way – well-lit display of pizza slices on a counter with an caucasian man manning the counter; an Italian from Rome owns this shop.
It reminds me of pizza shop like this in Europe! Otto Pizza Romana is not a full service restaurant but only cater for a quick bite, grab and go pizza; these type of pizza slice is normally a meal in Europe when pair with soft drinks or extra bag of chips.
Upon finishing our dinner at Island Problem, our taste buds got the itch to bite something and them we stumbled upon this place. We quickly got a slice of RM8 pizza from the counter and sat by the limited seating in front of the road. Ah, it was a calm and relax moment as town was very quiet at night.
The Turkey Ham Mushroom pizza was soft and fluffy, not like anything you had in Pizza Hut, it gives a good texture in the mouth. Topping on the other hand was slightly salty.
As most of the world is under lockdown right now to fight with the COVID-19 war, so do I; Malaysia have been in lockdown mode – MCO (Movement Control Order) for 7 weeks already and these time has give birth of a new interest in me – coffee drinking.
I have a Nespresso Pixie at home for quick and quality coffee drinks, love it; but then it does not replicate the aromatic espresso taste that I always got from the cafe, the capsules are just different, not bad but it’s a distinguish Nespresso taste. So, I went into a journey to explore different type of coffee brewing at home – one that is easy to brew, and attracted me a lot is Cold Brew Coffee.
Bought a local cafe cold brew from Macallum Connoisseur to compare to the cold brew I’ve made. Pretty solid and I find it even better.
In the cafe, cold brew coffee always comes in a beautiful bottle and the price often be more expensive then a typical espresso-based coffee. With those YouTube recipe, I find that I could brew the same thing and save some bucks, only realised that even I brew myself, the cost per cup of cold brew is still not cheap, I calculated about RM6 (1.4$) per 280ml, of course I am using some pretty good beans. Hehe.
However, the brewing process and outcome is very satisfying and it’s the closest thing I’ve made at home that is comparable to the one I had in cafe! There is no standard ratio, I have seen a range of 1:4 to 1:15. For now, I am experimenting with different brew ratio – the mighty Internet recommends a 1:4 (1 part coffee to 4 part water) for a solid cold brew concentrate, but I find 1:8 pretty good as I don’t want too strong. 1:12 be a little bit light but you can drink straight away. I find a cold brew concentrate be easier to store in fridge as I do not need to prepare a lot!
Awesome bottle from Ikea, it’s Ikea Vardagen.
For coffee bean, I prefer medium – medium dark roast. One cafe recommended me Light Roast, but I prefer the the medium roast for a nutty flavour.
Let me break down the easy step and concept of cold brew making:
Measure coffee ground, medium dark roast (I grind mine at the coffee shop, coarse powder, like french press) – 75g
Put into a container, I used a French Press (now I used Ikea 365+ Carafe with Cork Stopper for easy cleaning)
Pour in 600ml of water (this is the brew amount that is going to create, later transfer to smaller bottle for storage)
Stir with chopstick or a stirrer
Store in fridge for 18-24 hours. (I recommend not too long or else will taste bitter)
Pour out the coffee into a smaller bottle with filter in between (I use a mesh filter with filter paper; it takes time but the cleaner coffee makes better taste for me)
Dilute with ice, or milk or water.
Enjoy!
Few free to experiment your own steps. I have bought filter bags and also dedicated cold brew jug from Lazada and will try it when it arrives so cleaning will be easier for me. Will share more here with you guys.
The name of this eatery – Island Problems does sounds amusing, but it’d become one of my favourite to go place for some intimate and chill dining. Serving a menu full of Japanese-Thai fusion dishes, their food do not disappoint at all, as the chef constantly tweaking their menu while collecting feedback from restaurant-goers.
Tucked in this heritage beautiful street of Campbell St, it’s not easy to sight as there’s no big signage. Note for a black interior, you can visual the open kitchen and counter seating right from the outside. Island Problems has a small footprint, thus a reservation is highly recommended for a good seat at the counter so you could catch the live action of the chef preparing your meal. Upstairs has a few seats and also showcases their in-house street wear attire.
It was a casual Thursday night and we arrived earlier which in luck, we’ve got a seat at the counter as later that night someone booked the stretch of counter seating.
Steak & Butter Rice (RM49) is my go to dish at Island Problems as this was the 2nd time I ordered it. It’s a very basic, yet exquisite dish – tenderloin steak cutlet (cooked to personal preference), top with range yolk (purely yolk only) with butter onion infused rice. The steak juice blends well with the butter rice which makes an authentic fragrant in this simple rice bowl.
Clarice ordered a Trio Roe Pasta (RM39), a cream-based pasta dish that presented a strong seafood mixture which would creates some seafood explosion in your taste buds. A combination of scallops, prawns, shrimp & salmon roe, the black pasta did amaze us.
Watermelon Lychee CoolerLemongrass Soda
Also, not to forget to pair with some in refreshing beverage; we had Watermelon Lychee Cooler – blended with ice cold water melon & lychee (RM13) and Lemongrass Soda – literarlly lemongrass with soda (RM13)
More dish to be tasted on the next visit!
The drinks menu.The food menu.
Update (26/05/2020):
Salmon Belly in Spicy Teriyaki Sauce w Rice. RM34Mentaiko Tamagoyaki. RM19
Opens Thursday – Tuesday (Closes on Wednesday) 12pm – 11pm
Cafe scene in Penang is very interesting with new cafe popping up now and then, but the good one stays long and the least interesting one got of the cafe-game soon. One of my favourite – Norm Cafe has a new outlet at Church Street Ghaut.
House in a refurbish warehouse, the bare and crisp minimalist setup does makes a good backdrop for Instagram-hispter and interior-lover like me. Not many seatings are available in this spacious warehouse setting though – which is a plus! However, it was still that busy and crowded on my last visit (just before the COVID-19 lock down in Malaysia).
Unlike the original Norm Cafe, Norm Micro Roastery serves coffee and brunch; as the name explains, they roast their own coffee here.
What makes a good cafe for hopping is the space composition and this cafe does has the recipe for it.
Note: There’s beautiful little green mosses and if you do visit, do be careful and not step on them. It’s the indoor landscape that complement the overall setting.
Food hunting in the mainland? One must not miss this Mee Goreng stall located on Jalan Kulim – Haji Mohamed Mee Kuah Ketam Tokun. The eatery stall name does indicates Mee Kuah Ketam (crab flavoured gravy fried noodle) but my heart went all in for the Mee Goreng and it did not disappoint.
Topped with sweet-spicy cuttlefish, extra potato cube, chopped lettuce and cut chilli, the malay fried noodle dish does definitely brings in a wonderful explosion of flavour in the taste buds. Comparable to the Mee Sotong at Esplanade, but a differently good.
On my next visit, I must try their OG Mee Kuah Ketam, which is their first star dish, but Mee Goreng must not be missed too. I ordered the Special variation, with extra cuttlefish and potatoes.
Another star player here at this roadside eatery is Coconut Man, pairing their coconut milkshake with pearl and fresh coconut juice together with a hot plate of Mee Goreng, these do fused into a wonderful meal combination while eating in a warm environment.
The place is not exactly near to Tokun, but it’s on the way to Tokun if you are coming from BM old town. Very easily to find, you may park your car at the Caltex petrol station just beside it.
Mee Goreng Special: RM6.50
Coconut Shake with Bubble Pearl & Nata De Coco + Coconut Juice: RM9
It’s no more secret anymore as the name on Google maps shows ‘Secret Avatar Garden’ as many people has been flocking into this little north east corner of Penang where the historical Tua Pek Kong shrine is located at. Tanjung Tokong Tua Pek Kong Temple is the commonly known name which has been around for century and the small seafood cafe still standing strong after decades and business gets rocketed with this ‘Secret Avatar Garden’.
Pearl Garden Seafood Cafe, looking simple, but it’s amazingly local.
Total damage of the night – RM153.
Satay was OK, so I did not take any photo of it.
Checking out the century old shrine before heading to the hilly slope to see the installation.
View tower on the beach lights up with cool neon light.
So what’s this secretive all about? A man-made light installation on the tree top that resembles the magical look of the famous James Cameron’s flick – Avatar. This is not Jiuzhaigou hilly forest, but I am confident the the light installation will amaze you.
There’s a old bunker by the seaside and it looks extremely amazing with this neon colour.
How about some Chinese Chess?
A visit to this place would be nice during evening before sunset to catch a glimpse of the beautiful straits and enjoy a little simple seafood meal. Nothing fancy, just grilled crab, steamed prawn, fried noodles and coconut juice, it makes a simple meal great though. As night falls, the light installation turns on and you can slowly make your way to the hilly slope at the back of the seafood place.
It’s crowded, even during weekdays, and it’s no doubt became the new attraction of Penang. Have fun!
Here are some tips:
Just drive your car all the way to the beach, there’s car park attendant collecting payment and they will help you to look for a good parking spot. Parking @ RM3.
Weekday visit would be good, weekend would be crowded, on the road.
Seafood is reasonable, so have a feast first before checking out the area.
Going over by Grab/Uber? Just key in – Thai Pak Koong Temple Tanjung Tokong.
Durian prices has shoot up very high this year with the famous Maoshanwang selling at almost RM90/kg, that’s very crazy compare to last years about RM60/kg. But then, coming to Penang for a durian trip is not about looking for the all time durian king, but to savour the local type of durian that’s grown in the hill of Balik Pulau which is well known in this island and throughout the region too!
Not many durian left during our after lunch visit on a weekday.
Forget about Maoshanwang, forget about D24, when you are in Penang, you eat what the locals eat, you eat what the local produces e.g. Ang Hair (Red Prawn), Tek Ka (Bamboo Leg), Hor Lor (no idea), Orh Qi (Black Thorn) and so on, funny name right. I don’t know how to differentiate yet, I only know how to spot the real Maoshanwang, that its ass has a 5 point star shape.
But, how do you know you are eating good Penang durian? Just check out Tua Bui Teik (you can just call him Ah Teik) stall located on side of Perak Road, in front of a little Tua Pek Kong Shrine, he’s the real good man who introduces good local durian at a reasonable price. I know there’s a another stall that is nearby which is very famous, and I am pretty sure you will get a shock on the bill too, which adds its fame.
Xiao Hong (Little Red), totally no idea how she got its name.
Tek Ka (Bamboo’s Leg), funny name and it taste like Maoshanwang’s brother, but still cannot be the king yet.
You will never go wrong with Teik’s durian! Damage of the day, RM130 for Tek Ka & Xiao Hong. Personal new favourite – Tek Ka.
Just note, he started his selling in the morning which he will pack up when the durian finishes at about 3-4pm. Lunch time is a good time to visit.
Even though this speakeasy is known as Magazine 63, most people still tends to refer it as the ‘Hidden Bar’ in Penang as it’s one of few speakeasy bar in Penang. Speakeasy is more of a correct way to refer to the ‘hidden’ bar, which normally no proper signage of the bar establishment, commonly has an unnoticed entrance.
There’s actually two speakeasy in Penang, well one is this, and another one, will be sharing with you all on my next visit. Looking dead and nothing from the outside, one could easily missed the entrance but recently they have just put up a banner – 小龙女家具中心 which translate into Xiao Long Nv Furniture Shop, it’s easier to spot on. Another way to recognise it is to look for Da Ma Cai lottery shop which is just beside it.
Furniture Centre as written on the banner as to further hide the establishment.
Entering the scissors grille door, there’s another hidden entrance.
Still, there’s another hidden entrance upon passing the scissors gate, but it’s not hard to look for the real door. Gonna keep things secretive here for your own exploration. Entering the bar brings you into a new dimension, as if you are entering into a old Chinese bar. DJ is playing on a cool upper window deck, overlooking the lower floor with trance, the inside was crowded on a Saturday night, real crowded.
天下第一客栈 (Tian Xia Di Yi Ke Zhan) is the other name of Magazine 63, the Chinese signage is proudly display on the raw wood wall, blending well with a brick setup. You cannot recognize that you are actually in a colonial shophouse from their setup.
The bar tender introduced their in-house special cocktail in a Chinese wine bottle – Nv Er Hong which is decently sweet, but not to my tastebuds liking. Though, the Chinese wine bottle do brings a lot of attention and the girls like it a lot, as in the sweetness in it and also for Instagram.
Nv Er Hong 女儿红, their in-house cocktail in Chinese Wine Bottle, different from the real Nv Er Hong liquor in China, this is more of a self-made alcohol.
There’s a range of wine selection as well.
The people with me that night. Lovely night with economist, hotel owner, F&B distributor.
Ambiance is real cool, alcohol price is on a higher side, as I believe they target the working class which I find it great for Penang. It is highly advisable to reserve a table if you are coming on a weekend for a good night out.
天下第一客栈 Magazine 63
63, Jalan Magazine
10300 Georgetown, Penang
Tel: +616-4992299
The Chinese hot pot chain at Kelawai Road has been making the limelight lately in Penang for its good late night steamboat (that’s what we call hot pot in Penang) and every time I passed by the restaurant, it’s always full of patron’s vehicles from evening till midnight.
Though, the funny thing is I have yet to try the steamboat and I am looking forward for my next steamboat meal. As their opening hours is 5pm before sunset – 5am before sunrise, the restaurant was always close in the day and just until recently, it serves dim sum during the day which somewhat makes it an all day restaurant.
Being a Cantonese descendant, dim sum is essential in life. Hahaha, and we went for a Sunday breakfast. The crowds was strong but the waitress seemed unused to the dim sum serving as it took them long for us to make the order.
However, serving was pretty quick and thereafter, we were chomping our yummy siu mai (pork dumpling) and har gao (shrimp dumpling) all the way. A quick recap with the dim sum I had, it’s not the best to my taste buds, yet it’s somewhat a step up if to compare with local Penang’s dim sum in Farlim or Lip Sin. I’ve been to dim sum in KL, Singapore, Hong Kong, London and Guangzhou and still nothing in Penang resembles the authentic-ness yet.
Tips, don’t order wan tan noodle and the cheong fun, it’s just, not good. Noodle soup was too blend, the noodle was soft and not springy; while the cheong fun’s shrimp was not fresh and the soy sauce was totally tasteless. Come back again? Probably. Still in search for good dim sum in Penang, I remembered Forum Restaurant at Island Plaza was good when I was small.
