A Gastronomic Adventure, Penang, 9/12/2016
Lorong Seratus Tahun, aka as the hundred years lane. This shop is famously known for its delicious curry mee. Spare the grimy looking condition of the stall, we are here for the taste and that is something Lorong Seratus Tahun Curry Mee is going to deliver.
We arrived at around 2pm at the shop. Due to their booming business, the stall owner had enough noodles to make two bowls of curry mee only. My poor father who brought me here had to eat somewhere else.
Lets get down to the review. Lorong Seratus Tahun Curry Mee aces in the ingredient department. Most curry noodles probably provide a few slices of chicken meat or a couple of prawns. Not with this stall. The soup is filled with prawn meat and fried toufu. The only let down here was the lack of cockles and squids. They were all out of the major ingredients when I arrived.
Like all signature Penang curry noodle, pig blood is added into the broth to give it a salty, coppery taste. For those who are a fan of pig blood, this is one curry noodle you would't want to miss out. As for me, I am more to the hygienic side. Hence, I do not appreciate pig blood in my noodle.
In the beginning, I was quite disappointed to see that the soup was rather bland. Not spicy but relatively sweet with a strong smell of prawn.
I looked around and realized that I was eating this curry noodle wrongly. We were suppose to add the sambal chili paste into the soup to spice it up. I added two tea spoon of the sambal and the soup changed color into a fierce reddish hue. For those who do not deal with spicy food, one tea spoon of the sambal should be enough to ruffle your feathers.
Overall, Lorong Seratus Tahun curry noodle win hands down when it comes to the amount of ingredients. The prawns are fresh, succulent and lip smacking. I just had to down the entire bowl of curry noodle, including the soup. That is the extent to how good this curry noodle is.
The judges have been satisfied and now we are ready to give the verdict.
Cleanliness: 5/10
Wait time: 7/10
Deliciousness: 8/10
Economical: 7/10
Location: Lorong Seratus Tahun, George Town, 10400 George Town, Pulau Pinang, Malaysia
GPS Coordinates: Latitude: N/5/24/52.885
Longitude: E/100/19/23.937
New World Park is one food court in Penang you do not want to miss, and mostly because of the ais kacang and cendol. Besides, the laksa and indian noodle is also up to par with some of the best sellers in Penang. If this isn't a good reason enough for you to visit New World Park, then what else......
Quite a line to contend with as you make your way to order your dessert. Lee New World is known around here for their reputation at making good desserts and fruit juices. But most importantly, you need to try their cendol and ice kacang.
And here it is, note the pink colored ice thing at the bottom. After the ice kacang melts completely, it will turn into a pinkish hue, which is composed of rose water. The corn at the top is mixed with grass jelly, the common ingredient found in an ais kacang. The red beans added the needed flavor to the dessert, giving it a natural sweet taste. Not to sweet or creamy. Just nice, nothing to complain here.
Coke is added to the mix, with red beans as topping. There wasn't much of the green jelly inside the cendol. I was expecting more of that. This is a weaker counterpart of the formidable ice kacang.
The judges have been satisfied and now we are ready to give the verdict.
Cleanliness: 7/10
Wait time: 10/10
Deliciousness: 8/10
Economical: 10/10
Location:102, Jalan Burma,George Town, 10450 George Town, Pulau Pinang, Malaysia
GPS Coordinate: 5.420802/100.326589
Looks like a torn down shack, but Delima Mas has a secret to share. Beef Koay Teow for breakfast is the way to go for the locals here. If you happen to be a beef enthusiast, Beef Koay Teow is a must on your "to do list" in Penang.
Surrounded by other empty delicacy shops that have closed down due to the lack of business, Weld Quay Beef Soup Koay Teow still stands. This is a strong testimonial to the chef's skill at making beef koay teow. Time to make our order and keep our fingers crossed as we await our meal.
Big praise to the soup. Most amateur chefs would put in a load of monosodium glutamate into their beef koay teow to perk up the soup. Not with this one, the sweetness of the soup is natural with the tell tale essence of beef and marrow. You can opt to include slides of cow's stomach into your beef koay teow too. I'm not a fan of those, so I will be leaving those out.
The beef slices are cooked with the right amount of temperature and time. This can be discerned by observing the insides of the beef slices. The interior texture of the meat is moist and a little reddish. Fried garlic, celery and diced onion leaves are added for taste. I couldn't get enough of the chili sauce. Lightly spicy, it makes a potent combination when dipped with the beef balls. The beef balls are also made of real ingredients, unlike most beef balls that are mostly composed of flour.
Another food court that could contend with New World Park, this one offers a much wider range of food to be explored. Ranging from economical rice, pizza, pancakes, oyster omelettes, noodles and sea food baked in aluminium foils, this is one place you do not want to miss.
Its nice that the chef added some gelatinous mass into the omelette as filler. It creates a nice texture in the mouth when you chew on it. Celery and onion leaves sprinkled at the top of the omelette also give off a charming and appetizing scent.
Notice the small bulbous thing over the right that looks like some cancerous growth. Yes, those are the oysters.
A Chinese dessert which I have no idea what it is called! Sweet potatoes and laichi with cubed jelly are added into the soup for taste. The perfect sweetener to wash down all that fried and grilled substance you have just eaten. With an economical price tag of RM2.50 only, you have no excuse not to try this one out.
