Makan Makan Penang : Chee Cheung Chuk

This is definetely something not for the faint hearted. This would definetely makes it to fear factor is there is a Penang Challenge !

The porridge is so well cooked that not even a single grain of rice is visible. This shows that the porrodge is cooked under slow fire for few hours minimum to obtain this consistancy. The well flavoured porridge is topped with a mixture of charsiew , some boiled intestine and the star of the dish..fried pork intestine !! Sounds yummy isn’t it? Definately not for the faint hearted, then again it’s not really fear factor material.

Where to find it ??

The hawker center at New Lane/McCallister Road junction. Nearby Sunway hotel, Georgetown. Starts from 5pm onwards till sold out.

Makan Makan Penang :Heng Huat aka Lorong Selamat Char Kway Teow

So much has been said about this famous Char Kway Teow that no makan trip to Penang is complete without dropping by for a plate of it. So famous even you can find her in Garmins GPS map written as the Fat Diva in red cap which fried one of the most expensive CKT in Penang !!! With prices starting at RM7 a pop its rather pricy compares to others, but seing those huge prawns , you would feel that its worth the price you are paying.

The Char Kway Teow literally “fried flat noodles”, is The flat rice noodles are fried with prawns, cockles, egg, bean sprouts, Chinese chives, and chili paste fried over very high heat.The best Char Koay Teow is usually fried with pork lard, which gives that extra aroma to the dish.

The half an hour wait is worth it as we waited patiently for the plate to arrive. Steaming hot off the charcoal fired stove, the CKT is well flavoured from the sweetness of the huge prawns and we finished it in no time !!!

Kafe Heng Huat 108 Lorong Selamat Penang

GPS Coordinates: N 5 25′ 02.0″ E 100 19′ 29.7″

Makan Makan Penang : Mee Goreng @ Bangkok Lane

The wall adones with press cutting of the dancing mee goreng man . Blogs and prints outs accompanys him. Mahboob Zakaria's family has been frying and mee goreng for the past 81 years.

The noodles are not the usual mee goreng you would find in your neighbourhood mamak store, they are fried with a secret mix of chilli and tomato paste and a gravy made out of prawns stock and mashed sweet potatoes. accompanied with the usual prawn fritters , taukua , egg and sotong.
And yes..............its spicy !!!!!!!!!

The friendly chef isnt camera shy and shows off his unique frying skills with the wok , swirling the large pan furiously around the stove. And yes, he speaks fluent Hokkien too !

Mee Goreng Bangkok Lane,

270 , Jalan Burmah , Penang

( at the junction of Jalan Burmah / Bangkok Lane )

Tel : 016-485 76859

Open daily at 0800 - 1830 hrs, except Monday.

Kampar Steamed Vegetable dumpling

Every one knows this man in Kampar, as he would make his round everyday on his trusty old motorbike with a speaker blasting " Ham Kok Chai........ Ham Kok Chai " on his back. If you miss him on his round, he can still be located in Fai Hoong Restaurant located the Kampar market.

This delicious dumpings is filled with sengkuang , some carrots and small dried shrimps, which would manage to bring out the sweetness of the sengkuang in it. Topped with sesame seeds and goes witha a fiery hot chilli sauce..its trully a match made in heaven !!! AT 25 sen a piece its a steal.

Mille Crepe @ Nadeje , Dataran Pahlawan

Years ago a bakery chef named Amos, started baking Mille Crepe from home , then started a small bakery selling nothing but Mille Crepe. From 1 small little shop became 2...and the rest is history.


Situated now in Dataran Pahlawan, Nadeje now offers many others with a comfortable setting for all us to dine in. A showcase of Mille Crepe greets fans from all over as they enter and sets the mood for a Mille Crepe experience.

New addition, Tiramisu Flavoured Mille Crepe

The original Mille Crepe which made it famous

Cheese Mille Crepe. Too rich for my liking.

When you put it inside your mouth, immediately, you can feel the thousand layers texture. layers and layers of soft and thin crust, sandwiched with cream, and the thousand layers texture feeling that melts inside your mouth . However, due to the cream, you will avoid having another piece, not to mention it is very filling as well. Therefore, it is best served as desserts or during tea time. At RM 8.50/slice it isnt cheap .It was previously selling for RM1.50 only when it first started !!

Heng Hainanese Chicken RiceBalls , Melaka

Eat eat eat !!! Thats the only word that came into our mind when we plan this trip !!! A favourite among the locals as Malaccan's dont eat where the tourist eats !!! First stop Heng Hainanese Chicken Rice in Melaka Raya !!


No one really knows how the chicken rice balls really came into picture, as there are few versions of the story. One of it is that it helps to retain d heat and another one is that it is easier for the coolies in the olden days to eat .... who cares !!!

The usual pak kei and roast chicken as in usual chicken rice

The famous nutricous black bean soup.

Melaka style assam pedas fish. At RM40 , rather expensive for just a tail. Too sour !

1st stop done !!

Heng Kee Claypot chicken rice,Kampar

Kampar, a small town about 30 minutes away from Ipoh boast tons and tons of good food . Kaya puff, fish ball, char yuen, curry chicken bread , ham kok chai just to name a few... and Claypot Chicken rice ! Something ought to be special here, that food lovers travelling towards north would take the trouble to drive here ( no toll exit ) just to have this charcoal cooked claypot rice.

A good claypot chicken rice need to be cooked under raving hot charcoal fired pits. As a result it produces an aroma and crust that gas stove cant mimick.

First hot water is poured over rice and left to cook for about 5 minutes.

Then chinese sausage is added first followed by the marinated chicken pieces and the mist have mui-heung salted fish is then added and left to cook.

In the end the pre mixed secret sauce is added with a dash or Xiao Hsing chinese cooking wine and topped with green onions and given a good mix around to blend all in.


What makes a charcoal fired claypot chicken rice is this......FAN CHIU,or rice crust.

Location : WIng Look Yuen , Jalan Idris , Kampar. Directly opposite Pizza Hut.

Prawns Prawns @ Tanjung Tualang !

Look at the size !!! Giant XL fresh river prawns aka TAI TAU HAR .

After lepakking at Jetfynn's studio to escape the afternoon heat...we hopped down to Tanjung Tualang for a round of cholesterol laden prawns ! Better knows as udang galah to the locals, this giant river prawns are found in abundance here and its much fresher and cheaper than in KL ! Almost every restaurant in this sleepy old town serves this local delicacies and drawing food connesieur from near and afar . And Sun Mee Foong, is our choice( as its been my choice always !!) Click here for my earlier post.

Restaurants would proudly display their catch outside in the aquarium

The larger XL sized prawns ( RM75/kg ) yields about 4 heads per kg is done SI YAU WONG style. Which the prawns is first fried and later tossed in premium soya sauce with some caramel.The flesh is firm and fresh but its rather too rough to enjoy due to the size.

The medium sized ones ( RM55/kg,about 17-20/perkg) is a better bet. Its steamed with some egg white and Xiao Hsing wine to bring out the natural sweetness of the prawns. The prawns is fresh and firm to the bite with fine delicate meat. Freshly blended chilli sauce flavoured with fresh lime , garlic and ginger is offered, but believe me, I would rather skip that as it masked the freshness of the sauce.

Tanjung Tualang is accesible from :-

1) If you are coming from Ipoh direction , take Batu Gajah road and Tanjung Tualang is about 15 minutes away from Batu Gajah

2) If coming from KL directionusing PLUS highway , exit at Tapah and follow Kampar/Ipoh direction. Just before reaching Kampar town , look out for out for a left turn written Teluk Intan . Turn right and look out for TRONOH MINES and turn right . This route would take you thru a scenic lake and plantations and you would come to Kg Timah. At the end of the road, turn right again, DRive for another 5km till you reach a sharp 90degree right turn ...you've reached !!!

Kedai Kopi Kong Heng

It has been and is still the most popular kedai kopi in Ipoh. Located in Jalan Sultan Yusuff in oldtown, it has been around for ages. Located just next to the popular Then Chun, you can sit in either one and order food from both side, except for the Kai see horfun which is restricted to the inhouse stall , which you must only order from the stall in the respective coffeeshop...Too bad didnt get the chance to taste the famous pork satay.....

One of the best Kai See hor fun i've had. Sweet chicken and prawn stock coupled with famed Ipoh Hor Fun , its so smooth that you just need to suck the whole strand noodles and and let it glide in.... Is it really that good ??????? See picture below.....



Chee Cheong Fun served the old skool way with sesame oiland soya sauce topped with some fried shallots and some mushroom sauce...yummlicious !!

Beef brisket noodles ( RM4 ). So so......
Whats a trip to Ipoh without Iced White Coffee ona hotday ??? Using top grade Cheong Kong coffee powder blend. According to the tea lady..the secret lies in the homemade filter !!

Some old skool shots to preserve this jewel.........

Kedai Kopi Kong Heng
Jalan Sultan Yusuf

GPS : N04.35.781 E101.04.667

Old Skool drinks @ Loke Wee Koi , Ipoh

Another much raved drink that is high on our priority list is this PANG DAI WOON ( Daun pegaga , Pennywort ) . A traditional herbal drink made out of some medical herbs that grow beside the...... longkang. Its is believed to have a very strong cooling effect and is NOT recommended for women on menstrual cycle or pregnant ladies............


The pang tai woon...rather green in taste. An aquired taste actually . First mouth makes you a cow...just taste like chewing grass..and 2nd mouthful is really refreshing.

Ice cream soda served with 1 scoop of vanilla ice-cream and some red syrup in the base.

Kedai Biscuit Ching Hang Guan

Next was a trip to and old traditional biscuit shop that Bunny raved so much about....Let the picture do the talkings....... an old dying trade. Its been around for the past 60 over years.....

Looks just like Tau Sar Pneah from the outside..but its lotus and chicken floss inside.

The sifu seems unfazed by our presense and continue doing his handmade mooncakes

The wooden mould

The finished mini mooncakes. No eggs were used i this hence the unfamiliar cracklings .

I like this pandan lotus paste filling more than the yam ones.

The friendly owner, who let us roam freely in his shop shooting away...

Chu Chai Peng...cute little piggie biscuits..been ages since I seen one.

145, Jalan Sultan Iskandar,Ipoh Tel : 05-254 5126

PS : Landmark is of course near Foh San...its just a street or 2 away !