The popiah in Padang Brown is perhaps one of the best popiahs in Penang. I watched as the hoisin sweet sauce and chilli sauce were placed on the popiah skin followed by a piece of lettuce. Then the vege filling was placed on top followed by the crab meat, fried beancurd (minced finely), fried egg, and fried shallots. It was then wrapped. You may request for the sauce from the vegetable filling to be poured on top of the finished popiah, but if you like it dry, you may want to request for the uncle to skip this step. Padang Brown is located at the junction of Perak Road and Anson Road, opposite Convent Dato Kramat School. Besides popiah, this place is also popular for lok-lok, pasembur and sup kambing (available at night). Other hawker stalls are also available such as char koay teow and fried oysters, and they open in the afternoons until late evening at about 6-7pm.

Lingzie
Lingzie loves food, chocolate, desserts, baking, kittens, puppies, rainbows, Lee Hom, dancing, karaoke, going to the movies, 30 rock, Grey’s Anatomy, and Boston Legal.

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My favourite dish of all time is Caramelised Roast Pork. It allows me to indulge in my two most sinful sins, sweet stuff and pork. In our attempt to be healthy, we ordered salad; Roast Pork Salad. There was succulent “siew yoke” in it and the dressing was quite nice. Everyone went for the pork, and by the end, there was not much pork left, just vegetables. We also ordered plain roast pork (“siew yoke”). The roast pork, which I cannot stress enough, was so tasty. We did order a non-pork dish; garlic prawns. The prawns were fresh and nice.

Neki Hime Blogs
A cat who can blog and loves to eat good food, in clean places.

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El Cerdo means “the pig” in Spanish, and the restaurant specialises in porcine delights. As an appetiser, we had a goulash and a bread basket. The goulash was spicy without being too overpowering and there was loads of meat at the bottom of the cup. We ordered the Crispy Knuckle, which serves two but I reckon it could feed three easily. The superb wait staff recommended we sprinkle chilli flakes on the meat before eating, and the flakes heightened the taste of the knuckle by many notches! Trying it with the mustard too lent a different flavour to the pork.

The knuckle was served with the topping of chopped garlic, coriander and what I thought was parsley. It was very tasty and the meat texture was succulent and juicy while the skin was very crispy. We checked out the Red Wine Jelly for dessert. All items came separately; first the vanilla sauce was poured over the jelly followed by the vanilla ice-cream. We told the waiter to hold on the whipped cream. The jelly was tangy and light and was filled with loads of berries. The vanilla sauce which was thick and creamy, lent a perfect balance to the tartness of the jelly.

Babe_KL
Babe_KL is a 30 something Malaysian who just loves to eat. She lives in the food haven of Kuala Lumpur,
Malaysia with her husband Capt’n Hook and are both consummate foodies.

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Sauvignon blanc for a few days before roasting. Because of its youthfulness and the marinating in Sauvignon Blanc, the piglet was so tender and soft that you can use the edge of a plate to cut the piglet. The flesh was moist, soft and almost flaky, the skin was also, unexpectedly, soft and moist, totally without the crackling crispiness that one expects from a roast pig. The plates used to cut the piglet are then smashed into a bucket in a manly manner to bring good luck to the diners. The availability of a mid-range restaurant that specializes in pork is rare in Malaysia. And if you think about it, there are actually more people, locals and expatriates, that do not have a restriction on
pork consumption. This creates a huge demand, and a large itch waiting to be scratched. And Werner’s Pokielicious El Cerdo serves simple robust pork dishes that scratches that itch with heart.

Ivan Ng
Ivan is an avid food blogger who tends to take a photo of whatever he puts in his mouth. His blog is mostly
about the good times he has eating with friends and contains notes of his kitchen experiments. His blog
came in top 3 in the Singapore Blog Awards 2008 for best photographic blog. His other hobbies include
inner eyelid study and he feels that vegetarians haven’t got the joke yet.

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The last time I went to Tho Yuen Restaurant for Dim Sum, it was nearly lunch time and all the dim sum were sold out. The Pineapple bun (polo bun) on the left and lou pho peng (wintermelon biscuit) were very nice. The pineapple buns had purple yam paste as filling. All the dim sum were pretty good except the one with mixed vegetables. With all the dim sum we had, and a pot of tea, the total was RM16.20. Tho Yuen Restaurant is located along Campbell Street beside a big Rolex corner shop, you won’t miss it.

V Keong’s favourite pastime is to chill in front of the TV with his family in Bukit Mertajam watching any of Gordon Ramsay’s programmes. His other interests include photography, games, television series, traveling, blogging and food and he aspires to own his own restaurant one day.
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Luk Yu Teahouse pays tribute to China’s tea culture which has flourished for thousands of years, recreating the relaxed surroundings of traditional teahouses found in the villages of ancient China. Surrounded by the unique lattice walls, based on different Chinese ethnic groups, patrons can relive the past while enjoying the dim sum that is very well made and delicate in texture and taste.

CY Liew
CY is a part-time student who loves to eat and aspires to open a soccer café one day.

http://www.foodiestreet.co.cc

Dim sum, which means touch the heart, was named quite rightly. They are little bite-sized delicacies usually enjoyed as breakfast with a pot of Chinese tea. Li Yen, the award winning Chinese restaurant located on the second floor of the Ritz Carlton, features the Master Chef’s daily Cantonese specialty for lunch and dinner. At Li Yen, guests enjoy their dim sum in a rich oriental setting with the accompaniment of live Yangqing music in the evenings.

CY Liew
CY is a part-time student who loves to eat and aspires to open a soccer café one day.

http://www.foodiestreet.co.cc

Taiwan sausages would come in at number 3. A flash dip into a cauldron of bubbling oil starts off the process to seal flavors from the outside. They are then burnt slowly over embers of coal and intermittently basked with sweet soy sauce. The moment the corners turn crisp brown, the sticks are quickly coated with chilli powder before it’s handed to you hot, piping, and oh so amazingly aromatic.

BBQ sticks are to be enjoyed slowly, letting the crunchy corners crackle in your mouth while the sweet meaty juices coat your tongue as you sink in your teeth. A bite into the inter-spersed cubes of capsicum will add a zesty twang before you chomp them all down in heavenly transport. Good satay sauce is also available for that extra oomph.

Y.Y. YAP, MD
‘Yoke Yeow is an ear, nose, throat surgeon with a passion for seeking out authentic Malaysian gustatory delights. http://salivate.blogspot.com

He says: This is reputedly THE BEST Oh Chien (Oyster Omelette) in Penang. It really is fantastic – crispy at the corners, soft and squishy oysters in the center, and spicy. A real delight if you can ignore the oil spill after you finish!

Y.Y. YAP, MD
‘Yoke Yeow is an ear, nose, throat surgeon with a passion for seeking out authentic Malaysian gustatory delights. http://salivate.blogspot.com

If ambience is important to you: tungsten light bulbs give a touch of old-town charm, a constant roar of gurgling soup pots and the whirring of a generator near by can be quite hypnotic as well.

Y.Y. YAP, MD
Yoke Yeow is an ear, nose, throat surgeon with a passion for seeking out authentic Malaysian gustatory delights. http://salivate.blogspot.com