Later in the night, we had a 'PENANG SPECIALTY FOOD' dinner at a hawker centre in New World Park where all Penang local food can be found. This is their Hokkien mee. I must admit i was surprised at the third version i've seen so far with the same name. The first type is the brown thick noodles cooked with pork lard which can be found at majority states in central Peninsular Malaysia and the second type is the yellow prawn noodle which can be seen at southern Malaysia and Singapore. This Penang version is actually known as Prawn Mee in other parts in Malaysia.... you say to-may-to, i say to-mah-to....duh....
Oyster Omelette, anyone? The hawkers in New World Park are absolutely generous with their ingredients. This plate of Oyster Omelette packs a punch with at least 8 oysters!! ( Yes, i counted)
Penang Laksa!!!!!!!! I almost went crazy when i saw this. I adore Penang Laksa! From the moment i reached Penang, i kept on reminding Ting Yi that i simply must try Penang Laksa. Trying this bowl of laksa finally confirmed my long-standing suspicion that no other Penang Laksa can rival those sold in Penang. It has a very tasty, spicy and sour soup, which also came with finely chopped fresh cucumbers, pineapples and mint leaves. I love the fact that there were chunks of fish when i tried scooping with my spoon. This bowl succeeded in perking me up, absolute heaven!
While we were all busy stuffing ourselves silly, Ting Yi also got us a bowl of Chendol. After all those oily, sour, spicy and salty tastes, we had to have some sweetness to savour at the same time. Verdict : I still prefer Chendol in light green shade for aesthetic reasons =P
Angie ordered a bowl of 'Lo Bak' to share amongst us. I really enjoyed the pandan-wrapped chicken on the left.
Lastly, a cool glass of Ambula. This local specialty actually tasted something like a cross between sourplum juice and soursop juice. It was both refreshing and palate-cleansing at the same time.
This is the fruit that makes up that drink. It is known as Buah Kedongdong in Malay.
The next morning, the bride and groom brought us out for an early breakfast just before our flight out. Their breakfast sets come in small bowls, just perfect for me. I had Minced meat Hor Fun, and the minced meat was marinated to perfection. The Hor Fun from northern Peninsular Malaysia are well-known for their great taste, and i agree as well...haha...
Angie had a bit of Chee Cheong Fun and Yam Cake. In case you think that the black sauce that came with the Chee Cheong Fun was sweet sauce, i'd like to correct your perception. It was actually a mixture of sweet sauce and prawn paste. Angie didn't look like she fancied the idea of eating Chee Cheong Fun coupled with prawn paste, but no harm trying.
Later in the night, we had a 'PENANG SPECIALTY FOOD' dinner at a hawker centre in New World Park where all Penang local food can be found. This is their Hokkien mee. I must admit i was surprised at the third version i've seen so far with the same name. The first type is the brown thick noodles cooked with pork lard which can be found at majority states in central Peninsular Malaysia and the second type is the yellow prawn noodle which can be seen at southern Malaysia and Singapore. This Penang version is actually known as Prawn Mee in other parts in Malaysia.... you say to-may-to, i say to-mah-to....duh....
Oyster Omelette, anyone? The hawkers in New World Park are absolutely generous with their ingredients. This plate of Oyster Omelette packs a punch with at least 8 oysters!! ( Yes, i counted)
Penang Laksa!!!!!!!! I almost went crazy when i saw this. I adore Penang Laksa! From the moment i reached Penang, i kept on reminding Ting Yi that i simply must try Penang Laksa. Trying this bowl of laksa finally confirmed my long-standing suspicion that no other Penang Laksa can rival those sold in Penang. It has a very tasty, spicy and sour soup, which also came with finely chopped fresh cucumbers, pineapples and mint leaves. I love the fact that there were chunks of fish when i tried scooping with my spoon. This bowl succeeded in perking me up, absolute heaven!
While we were all busy stuffing ourselves silly, Ting Yi also got us a bowl of Chendol. After all those oily, sour, spicy and salty tastes, we had to have some sweetness to savour at the same time. Verdict : I still prefer Chendol in light green shade for aesthetic reasons =P
Angie ordered a bowl of 'Lo Bak' to share amongst us. I really enjoyed the pandan-wrapped chicken on the left.
Lastly, a cool glass of Ambula. This local specialty actually tasted something like a cross between sourplum juice and soursop juice. It was both refreshing and palate-cleansing at the same time.
This is the fruit that makes up that drink. It is known as Buah Kedongdong in Malay.
The next morning, the bride and groom brought us out for an early breakfast just before our flight out. Their breakfast sets come in small bowls, just perfect for me. I had Minced meat Hor Fun, and the minced meat was marinated to perfection. The Hor Fun from northern Peninsular Malaysia are well-known for their great taste, and i agree as well...haha...
Angie had a bit of Chee Cheong Fun and Yam Cake. In case you think that the black sauce that came with the Chee Cheong Fun was sweet sauce, i'd like to correct your perception. It was actually a mixture of sweet sauce and prawn paste. Angie didn't look like she fancied the idea of eating Chee Cheong Fun coupled with prawn paste, but no harm trying.
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