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Penang: Kampai 9.9 Taiwanese ‘Zhu Char’, E-Gate

Penang: Kampai 9.9 Taiwanese ‘Zhu Char’, E-Gate – Despite being tensed with the General Election 2013, while waiting for the result to be announced later, I think I shall write some food post to release some tension. =D Let’s head to Penang, for food!

So this place that I visited last weekend was Kampai, located at E-Gate, the place used to be Tao Japanese Cuisine. It’s quite a surprised to see the once very famous Tao is gone and replaced by Kampai. Later then, I just realised that Kampai is from the same person who runs Tao! That’s why.

Kampai is actually a Chinese restaurant, just like ‘zhu char’ (dai chao) restaurant but in a up-scale environment and atmosphere and selling mainly Taiwanese dishes, starting from RM9,9/dish. It’s quite interesting trying Taiwanese-style of ‘zhu char’ because all the while, Taiwanese food is just beef noodle, 3 cups noodle and deep fried chicken.

Fried Bittergourd with Salted Egg

Pork slices with garlic sauce together with toufu under the pork slices.

Sweet and sour pork which was rather hard to chew.

Ma Po Toufu which is quite standard, nothing fancy.

Well, actually the taste is quite good in my opinion, but my brother commented that it’s quite standard, taste like what he had in Singapore. The fried bittergourd with salted egg was good, the pork slices with garlic was good, but the sweet and sour pork andma po toufu was just not fancy enough. But after all, I kinda enjoyed my lunch at there.

Kampai @ E-Gate

1-01-05 & 1-01-06, Ground Floor,

E-Gate, Lebuh Tunku Kudin 2,

11900 Gelugor, Penang.

Telephone: +604-6587826

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May 5, 2013
Klang Valley: Dai Chao At Ping Wah Restaurant, Taman Paramount

Klang Valley: Dai Chao At Ping Wah Restaurant, Taman Paramount – The KL call it Dai Chao (大炒) and the Penang call it Zhu Char (煮炒) and few weeks back, I went to this dai chao located at Taman Paramount introduced by Beng Tian. Looking at the name, it reminds me of Penang because Ping Wah is actually the Penang Chinese Girls High School in Penang or there’s one lok-lok stall call Ping Hua too. Haha.

This dai chao actually sells Hainanese-style dishes. I don’t really know much about it, it’s just a simple dinner with 3 dishes for me and Beng Tian. There’s a Kailan fried with salted fish, omelette with preserved turnip (chai poh egg) and the very special pork fried with potato. The dinner was good especiall the pork with potato because it’s something different that I’ve never tried before, Kailan was as usual pretty standard and the omelete was pretty nice too!

2 person, 3 dishes, 2 herbal teas, RM27. What do you think?

Ping Wah Restaurant @ Paramount Garden

31, Jalan 20/16,

Taman Paramount, PJ.

Telepehone: +603-78758987

Business Hours:

11.30am – 2.30pm

5.30pm – 9.45pm

Close on Sunday.

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March 25, 2013
Hong Kei (Hong Ji) Zhu Char At Tanjung Bungah Food Court

Hong Kei (Hong Ji 鸿记) Zhu Char At Tanjung Bungah Food Court – One of my favourite Chinese zhu char (煮炒／dai chao大炒) in Penang is Hong Kei at Tanjung Bungah. Last time it’s located on Jalan Lembah Permai, but then it has moved last December. We thought the stall has closed down, only later we found out that it had actually moved to the Tanjung Bungah Food Court which is opposite of The Cove Supercondominium.

Hong Kei’s famous dishes are curry fish head, vinegar pork, kelabu toufu, belacha fried chicken and more. Last Sunday, I went to the new Hong Kei for dinner, the last time I went was like half year ago when it was still at the old place. The boss is a very friendly lady who can chit chat a lot with you. Let’s check out what I had that day.

This is the food court, which has the nice Chicken Cordon Bleu too.

Curry Fish Head with lots of ladies finger and onion.

Fried Onion Omelet. The egg is very spongy.

Fried Kangkung which is ok-ok to me only, not enough garlic IMO.

Deep fried pork with nam yu. It tasted salty and crispy!

The dinner costs us RM40 only for four of us.

Hong Kei (Hong Ji) Zhu Char At Tanjung Bungah Food Court 鸿记海鲜煮炒

[googlemaps https://maps.google.com/maps/ms?msa=0&msid=215278323465761497274.000469feb8850ec72b675&ie=UTF8&t=m&ll=5.465053,100.292655&spn=0.005126,0.006866&z=17&iwloc=0004ba806ad6bfe875ffb&output=embed&w=640&h=480]

Tanjung Bungah Food Court @ Jalan Tanjung Bungah

The stall sells economy mixed rice in the afternoon.*

March 6, 2012
Singapore Food: Lucky BBQ Seafood At Pasir Panjang Food Centre

Singapore Food: Lucky BBQ Seafood At Pasir Panjang Food Court – Who likes Singapore food? Please raise your hand. Just my 2 cents, no offence, I like Penang’s food more, Singapore’s food, SO-SO only. Perhaps Singapore’s Chili Crab is good? I don’t know, never try before. Singapore’s Hainan Chicken Rice is just another chicken rice, Malaysia, Thailand, Hong Kong also has their very own Hainan Chicken Rice, so what’s so awesome about Singapore’s Hainan Chicken’s Rice? Other than that, I think what’s good in Singapore is those restaurants and cafes. Haha.

Let’s get into the main point. I believe Chinese in Malaysia always eat out at seafood corner, cook fried corner – 煮炒zhu char (hokkien), da chao (cantonese), zhu chao (mandarin), which is eating Chinese cook dishes in kopitiam or food court instead of a proper restaurant.

On my trip to Singapore, I’ve get to try the Singapore-style of zhu chao. Located in Pasir Panjang Food Centre, there’s a stall named Lucky BBQ Seafood. I get to know about it because my brother is a frequent visitor to this stall and it’s operated by my brother’s girlfriend’s aunty.

Our dinner started off with a plate of appetizer, called Gong Gong (Conch), it’s a kind of sea snail. The Gong Gong were just light cook and to be eaten with seafood chilli sauce. The way of eating it is like how we eat the balitong here. It’s my first time to try out this Gong Gong, quite special.

Up next is Fried Lala Clams with garlic and egg. Something different again because mostly what we had in Malaysia is spicy and sour style instead of garlic and egg which makes the taste lighter. This in fact brings out the taste of the seafood more.

Fried Garlic Sai Yeung Choi (watercress)(xi1 yang2 chai4), have you tried this before? I bet many of you haven’t tried before as watercress vegetable (sai yeung choi) mostly used for making soup.

Hotplate Bean Curd, something common here. In this little hot plate, you can find many bean curd toufu and mouth watering vegetable. A plate of this cost SG$10.

Another common thing can be found in Malaysia and Singapore, as well as everyone’s favourite – the Balachan Deep Fried Chicken, they call it the Prawn Pasted Chicken.

Lastly, the Sambal Crab, Lucky BBQ Seafood-style of Chilli Crab, which tasted sweet and spicy on the sauce. It’s something special again, with a little bit of spicyness, it tasted not bad.

Singapore’s Zhu Char is kinda different from Malaysia’s in term of food. Ask me which one I like, of course I will say Penang’s. There’s no curry fish head at there which I like. Share your views.

[googlemaps https://maps.google.com.my/maps/ms?msa=0&msid=215278323465761497274.000469feb8850ec72b675&ie=UTF8&t=m&vpsrc=6&ll=1.277516,103.791296&spn=0.005149,0.006866&z=17&iwloc=0004b5d97028001375683&output=embed&w=640&h=480]

January 6, 2012
Nice Chinese Food At Teksen Restaurant, Penang

Teksen, Teik Seng or Tek Seng Restaurant at Carnavon Street (Lebuh Carnvaon), I believe they have got good local Chinese food! It’s because that I am the restaurant visitor for the past 10 years. That’s right, I went there to eat since when I was really young where it was on the other outlet. It is now located in a nice shop houses, nicely decorated too!

To me, instead of calling Teksen Restaurant, I prefer to call it Teochew Lang (People of Teochew) as the boss who is also the chef is a Teochew people.

During the recently visit, I brought my camera along and so I snapped some shots to share with you a few dishes of our little lunch. It was a Friday afternoon and I was craving for Teochew Lang’s food, then I went there with my parents.

Looking at the interiors, it’s a semi-open restaurant with a blends of heritage and modern design. The steel tables and chairs bring back the memories to the olden times. It was about 1pm and you can see many people was having their meal there, in fact the restaurant was full with no empty tables.

I guess we took the last table right outside the restaurant. Although the weather was pretty hot that day, we still sit outside because the food was so tempting.

We ordered 3 dishes and a soup. Simple dishes yet delicious. The Chinese steam egg with century and salted egg is our all time favourite.

Here comes the soup which I don’t really know how to call in English, but in the Hokkien dialect, it’s Sok Tei Thng or in Mandarin is Shu Di Tang (熟地汤). It’s Chinese soup cook with pork and Chinese Foxglove. Very healthy and yummy.

We ordered a kangkung fried balachan too for our vegetable dishes. Pretty good with 3 big prawns in it, not very spicy, just nice and it’s good to eat.

No idea what is this right? It’s actually fried roasted pork. It’s the best dish to me in here. It’s roasted pork fried with garlic, black soy sauce and some chili and it tasted sweet. I can have two bowl of rice with just dish. Yum yum.

Tek Sen Restaurant

No 18 & 20,

Carnavon Street,

10100 George Town,

Penang, Malaysia.

Tel: +6 012 493 9424

[googlemaps https://maps.google.com.my/maps/ms?ie=UTF8&hl=en&msa=0&msid=215278323465761497274.000469feb8850ec72b675&ll=5.41777,100.335935&spn=0.005127,0.006866&z=17&iwloc=0004a4f22e096764db011&output=embed&w=640&h=480]

June 5, 2011

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