Even if I only spent the first four years of my life growing up in Penang, I’ve always been a Penang girl at heart, in constant search of food that is somewhat reminiscent of the delicious goodies I used to enjoy as a kid. I have fond memories of sampling various hawker stalls in search of the best…they were usually the grubbiest next to stinky drains…but the food was always top notch.

My dad told me about a place in Aman Suria that makes a pretty good Char Kway Teow. This, coming from a true Penangite’s mouth was enough to make me want to try it out right away. My sister and I decided to go for lunch there… and so we set off with Char Kway Teow on the mind.

The menu is bursting with hawker specialties and prices here are very reasonable with each dish costing less than RM5. The delicious food coupled with reasonable prices makes this a popular neighborhood haunt that is usually packed to the brim.

My sister and I shared a few dishes, as our greedy bellies were happy with the sight of so many favourites on the menu. We sampled the Char Kway Teow (of course!), Assam Laksa, Chee Cheong Fan, and for dessert, the Ice Kacang and Durian Cendol.

The Char Kway Teow is delicious…the noodles aren’t clumped together and there is just the right amount of heat. It is chock full of fresh prawns, cockles, and tasty fish cakes. There is also the option to add a duck egg to the CKT for added extravagance and a richer taste. I would say that the only thing it still lacks though is the charred wok hei, which can only be achieved in a proper outdoor hawker wok. But all in all this can satisfy my cravings till I’m able to make my next trip back to Penang.

"It’s simply poetic..."

The Assam Laksa broth is full of flavor with a rich fishy sourness and a fiery burn. I enjoyed the bites of shredded pineapple, cucumber, and raw onion coupled with the fresh bunches of mint and other herbs. The combination of flavours is a treat for the senses. The fact that I am able to say this is testament that this dish is good because I am not and never have been a laksa fan and I tried this dish purely out of curiousity than nostalgia…and I would do it again.

My tummy was filling up fast but it didn’t stop me from slurping up the slippery Chee Cheong Fan. This is made the traditional way with the prawn paste giving it that savoury edge that this dish sometimes lacks. It is sweet and spicy and the black sauce has just the right consistency.

Once dessert made its way to our table we were stuffed but the few bites we were able to fit in were worth it. It was my first time having a durian cendol and I found it to be wonderful. Creamy and yet refreshing, sweet and yet pungent…it’s simply poetic. The Ice Kacang is a great cooling way to end the meal with all the little treasures on the bottom and it’s topped off with a scoop of vanilla ice cream. Yummy!

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