The very first food that we are about to introduce is
CHAR KUEY TEOW TATA!! Here you go.
Photo from website.
History of Char Kuey Teow
Firstly we talk about Char Kuey Teow (Fried Rice Noodles) .
The
Chinese will visualize the wok-fried flat rice noodles with succellent prawns,
cockles and bean sprouts in soy sauce and lard.
However, the Malay version of
Char Kuey Teow is fried flat rice noodles with prawn and a little egg gravy.
The Chinese version Char Kuey Teow to the Malays is known as Kuey Teow Kerang (Fried
Flat Rice Noodle with Cockles).
Penang is known best for the Chinese version So, make sure you try the Chinese version Char Kuey Teow whenever you are in
Penang.
While Char Kuey Teow can be found throughout Malaysia the Penang version reigns supreme. We heard many stories about tourists from Hong Kong, Taiwan, Singapore and beyond who trek religiously to Penang for a satisfying meal of the dish.
Somehow, Char Kuey Teow from outside of Penang its simply an inferior shadow of the real stuff-lack of work, too dark in colour and wrong taste and texture. That is the very reason why Malaysians from out-of-state would go to Penang for just to have a plate of Char Kuey Teow.
The problem for the Muslims might be whether its HALAL or not as most
Chinese Char Kuey Teow sellers added lard and pork skin for better taste. There are plenty of Char Kuey Teow stalls having their speciality the sauce and ingredients. Now, we are going to introduce you guys one of the famous Char Kuey Teow in Penang which located in Penang road.
Here is the Char Kuey Teow stall located, Joo Hooi Cafe.
Kedai Kopi Joo Hooi or Joo Hooi Cafe is a chinese cafe that has all the Penang favorites such as Char Kuey Teow.
Located on a side road just off Penang Road called Hutton Lodge.
Its very near to the bus stop, 7-11 and Mydin as well as Nasi Kandar Sup Hameed.
This is the stall that we interviewed.
The lady boss a.k.a the chef.
We are lucky enough to get the stall owner and founder, Mr. Raymond Lim for our interview.
Mr. Raymond Lim and Ms. Lim.
He has involved in this business for 30 years. He started this
business through a random opportunity. One day, out of a sudden, Mr. Raymond approached his friend and asked for Char Kuey Teow recipe and his friend agreed. He started to learn and has brought up the business today successfully.
Through
the interview section, we found that Mr. Raymond is very friendly, patient and
willing to share his story with us.
Besides that, he has a good memory.
He can
remember customers’ order at the same conducting interview with us. Here is the interview video. Hope you guys enjoy watching.
Before the interview,
we ordered a plate of Char Kuey Teow.
TATA!!
Here you go.
WOW!!!
There are BIG shrimps, rice noodle (Kuey Teow), cockles, bean sprouts, Chinese sausages.
It tastes so nice
we finished it in few minutes
and
we will be back for this.
Other than that,
they had been featured in newspaper,
Kwong Wah Yit Poh (A local newspaper)
and visited by famous icons.
Above two photos are Taiwan artists.
Mr.Raymond (left) with our one and only Mr. Jimmy Choo (right)
We spotted Dr. Lee Chong Wei.
Lastly,
we took a photo with Mr. Raymond.
(Second row, left to right) Mr. Raymond and Candice
(Front row, left to right) Mathu and Angela
Value proposition
Customers can get to taste traditional
taste of Char Kuey Teow
for Mr. Raymond follows and complies every single step
that had been passed down
by his Char Kuey Teow’s master.
Reason
The reason for chose this Penang Road Char Kuey Teow
is because previously we had tasted their Char Kuey Teow before this.
We think that it is really
worthwhile and should be introduce to the others.
Here are some information about Penang road Char Kuey Teow.
The following food that we are going to introduce is
Cendul
Photo from Website.
We believed that every Malaysian
is very familiar with this dessert.
It is the favourite dessert for all races,
especially during hot weather.
But,
do you guys know how Cendul come from?
Let's get more knowledge about this Cendul.
History of Cendul
Cendul pronounced 'chen-dull'is a traditional dessert originating from Malaysia. It is also popular in Indonesia , Singapore, Vietnam, Philippines and Southern Thailand. The dessert's basic ingredients consist of coconut milk, noodles with green food colouring, and palm sugar. Red beans, glutinous rice, grass jelly, creamed corn, and shaved ice are optional additions. Cendul has become a quintessential part of cuisine in Southeast Asia and is often sold by vendors at roadsides, hawker centers and food courts.
There is possible that each country developed its own recipes once ice became readily available, which would explain why in Malaysia, it most popular in port city such as Penang and Kuala Lumpur where British refrigerated ships technology would provide the required ices.
It’s also consumed in many other Southeast Asian countries, such as Indonesia, Singapore, Vietnam and southern Thailand. Often, it’s served in restaurants or sold as a street food in vendor booths. Now, we are presenting to you, the No.1 Cendul in Penang
This Cendul stall had been operated for years and passed to third generation for now. How can they make it? Let's get to know the background of this stall.
History of Teochew Cendul from 1936 until today.
Penang road famous Teochew Cendul would not be lasting without the passion of the bringing simple happiness to its customers and vision bringing Teochew Cendul to the world. Rich history comes with major highlights that helped established the brand. There were ups as downs within its journey but is unstoppable for pursuing its passion and success and this is only the beginning.
Tan Teik Fung began selling the Cendul by a roadside stall along Lebuh Keng Kwee Penang. Its was a simple Cendul stall with extraordinary passion and vision. During those days preparation has been time consuming and not easy however, Mr.Tan still managed to perfect its flavour making its quality and freshness enjoyed by many customers.
He continued giving has best to taste the standard of Cendul's quality even has children started participated as strengthening the brand by simple assistance which more likely training them as he knew that in the future, they will take the lead of continuing the Cendul dream.
Cendul gets more loved and popular as it grew up. In 1984, the brand was officially known as Penang Road Famous Teochew Cendul. While it in being loved, famous celebrities began visiting the stall. Followed by official support from Penang Tourism Minister. It was also the period of its outlet expectations.
Penang Road Famous Teochew Cendul as not just growing but improving. Though them focus in making the best and freshest Cendul, they still innovated some Penang favorites that were also loved by our customers.
Penang Road Famous Teochew Cendul in constantly appreciated and supported by our loyal customers even the Penang Chief Minister as a local pride that's worth bringing to the world. They brand its already managed by third generations but the them heart and vision still remains. This is why they keep towards the continuation of strength and growth for their upcoming outlet opening. Their store is located in Lebuh Keng Kwee and beside Joo Hooi Cafe.
Lebuh Keng Kwee
Long queue is spotted everyday.
Mr. Tan Chong Kim, the CEO of Penang Road Famous Teochew Cendul.
Mr. Tan Chong Kim, the managing director and CEO of Penang road Famous Teochew Cendul is an innovative and business minded person. He took over the business from his father, Mr. Tan Teik Fuang from 1977 and successfully brought up the business from a road side stall to franchiser and has approximately 20 shops in different states. For a successful man like him, he can be proud and relaxing at home. But this is not what Mr. Tan did. He is such a humble man and he go to his stall everyday even himself get hands on to prepare Cendul for his customers. What a pressure for a CEO to prepare a bowl of Cendul for us.
A bowl of ice cool Cendul is served.
There are shaved ice, red beans, coconut milk, Cendul inside a small bowl.
The Cendul is freshly make each day.
The red beans are like in XL - extra large size.
The smell of Pandan is very fragrance and pleasant.
The gula Melaka just give a boost to the flavour.
It is such a great refreshment for a sunny day
and
this is what the Penangites tasted from young untill today.
I (Angela) even remember my grandfather
brought me together with him on a motorcycle
drove all the way just to get a bowl of Cendul.
I still can taste the Cendul today,
but,
my grandfather is no longer here with me.
Oopppsssss...
We have been out of topic..
Come back to this..
Here is the interview video with Mr. Tan.
We are so glad and honour
that able to interviewed such as successful and humble businessman like him.
Of cause we need to take a group photo for
a rare opportunity like this..
HEHEHE....
(Left to right) Mathu, Mr. Tan, Candice, Angela
Value proposition
Customers can taste the authentic,
traditional and freshly male Cendul here everyday.
This is because Penang road Famous Teochew Cendul
makes their own Cendul by ysing natural ingredients
and freshly make each day to ensure the quality Cendul is serve.
Every Cendul is made full with patient and passion.
Reason
Why we chose the Penang road Famous Teochew Cendul is because,
the stall is one of tje famous in Penang and favourite by customers.
They make the Cendul very delicious and sweet
and they got a lot of customers in every day.
Some more the price of Cendul is very cheap.
Here are some information of Penang road Famous Teochew Cendul
Address : 27 & 29 Lebuh Keng Kwee, 10100 Georgetown, Penang, Malaysia. Location :
GPS : 5.416552, 100.331458 Business Hours : 10 am to 7 pm (Monday - Sunday) Selling Price : RM 2.30 Additional charges may apply for special order. Customers' feedback "Original taste of Cendul." "The best in Penang." "Consistent quality." "Different from others." "Willing to travel for this Cendul." For more information, can visit theirOfficial Website Official Facebook Official YouTube channel. They also had been featured in a lot of TV programs, andHERE is one of the Taiwan TV program. We spotted some familiar faces had visited here too.
Here is the last food that we will like to introduce Rojak Jeng..Jeng..Jeng..
Photo from Website.
History of Rojak Rojak is a local salad of mixed vegetables and fruits, drizzled with a sweet, sour sauce comprising local prawn paste, sugar and lime. Rojak in Malay means "mixed", but the dish exemplifies the cultural diversity of Singapore, including Chinese and Malay elements in the ingredients. Often eaten as a side dish or as an appetizer, Rojak can also be served as a main meal. Penang Rojak is another type of rojak found in penang,Malaysia. It is similar to fruit Rojak, but add jambu air, guava, cuttlefish and honey to the mixture, emphasizes on the use of tart fruits such as raw mangoes and green apples and usually omits the bean sprouts and fried tofu puff. The source or dressing for the Rojak tends to be very thick, almost toffee-like in consistency and texture. We chose the Macallum Flat Hock Seng Rojak to interview.
Customers are waiting for their Rojak.
Busy preparing.
Rest day and price list are displaced using cardboard.
About the Hock Seng Rojak stall
All Rojak sellers in Penang claims that their Rojak is the best, as seen in their sign board of A1, AAA and so forth but there is more stall that truly stand out. Its is Hock Seng stall which is located on the ground floor of Macallum Flat in Gat Lebuh Cecil. The Rojak stall has certainly attracted and appreciated following over years and long queues are often spotted right beside the stall and it tends to be sold out by 5 pm. Though the stall's name is clearly stated its "Macallum Street Hock Seng Rojak", on its bright yellow signboard, do bear in mind that it is actually operating in Get Lebuh Cecil. It Rojak is popular because of how is stands out from the usual Rojak that is available elsewhere. The golden, thick prawn paste is a secret recipe that has been perfected by the owner over the years. Hock Seng Rojak is famous of its thick, rich, sweet and gooey Rojak paste as well as the complementary condition.
The Rojak King - Mr. Khor Hock Seng.
The famous Macallum street Rojak stall was named after the owner,
Mr. Khor Hock Seng.
Sometimes the stall will refers as Bare foot Rojak,
this is because Mr. Khor like to walk around with his bare foot.
(Left to right) Candice, Mr. Khor, Mathu, Angela
He started his own business right after the carpenter shop that he used to work has wound up.
Then he began to make his own Rojak paste and sell at the road side.
From that,
we can see that he is a quick thinker as he is able to switch his profession in a short period of time. Mr. Khor has built up his reputation in Penang and even in other states of Malaysia.
Now,
the Rojak stall had been operated for 40 years and still standing firmly in Penang.
The statement “From zero to hero” can be shown in Mr. Khor’s success.
While waiting for Mr. Khor for interview.
and the Rojak is so tempting
hence,
we ordered a bowl of Rojak.
Look at the bowl,
it is full of ingredients.
It have jicama, cucumber, cuttlefish, mango, pineapple, chips, and guava.
Their secret weapon - The Rojak paste.
Can you see?
There are dried shrimps and toasted peanuts.
The quantity of these two ingredients have cover up the Rojak paste.
Look at the thickness of the paste!!!
Rojak is done.
There are two ways of eating Rojak.
You can put it separately,
and take the fruits to dip into the paste.
Or,
combine the two in a bowl.
TATA !!!
Presenting to you. Macallum Flat Hock Seng Rojak.
After we finished the Rojak,
and Mr. Khor is free for us to interview.
Here is the interview video.
There is Hokkien language used in this video.
Value proposition
Hock Seng Rojak is famous with their thick and rich homemade Rojak paste which is unique and cannot find in other places. In addition, the toasted peanuts and dried shrimps are to die for.
Reason
The reason why we chose Rojak is because Rojak is one of the symbolic foods in Penang. Hock Seng Rojak is claimed to be the best Rojak in Penang and they self-crowned as Rojak King. It is famous with their thick, sweet, rich Rojak paste and long queues are always spotted right beside the road and they are able to sell off by 5 o’clock. So, it is one of the best Rojak that we ever tasted in Penang. Here are some information regarding Macallum Flat Hock Seng Rojak
Address : Gat Lebuh Cecil, 10300 Pulau Pinang, Malaysia. Location :
GPS : 5.406003, 100.331998 Contact Number : 016 - 477 2472 016 - 403 0724 Business Hours : Close on Monday 1 pm - 6.30 pm (Tuesday to Sunday) Remarks : Conduct business of Monday falls on public holiday and close on that Tuesday. Selling Price : RM 7 (Small) RM 9 (Medium) RM 14 (Big) RM 9 (only Rojak paste)
Customers' feedback "Thick and rich paste." "Cannot find in other places." "Cannot stop eating." "Always come to eat and take away a pack when leaving." "Will bring my friends come over here."
HEREis an article that featured Macallum Flat Hock Seng Rojak
as the Top 10 street side foods in Penang. ClickHERE for more relevant information.
