We took a 1+hr airplane ride and landed late in Penang airport on a saturday night, summoning up enough energy only for supper and a complimentary drink from our hotel cum resort, Park Royal. But by the next morning, we were all fired up and ready to travel to Georgetown!
After a lovely church service, we headed down to a recommendation made by dad’s friend called Nyonya Breeze. It’s located along a quiet lane called Lorong Abu Siti. If you are driving you can just park right outside the shop’s premises(yup it’s free!).
Along Lorong Abu Siti
Colorful Menu for your perusal, and do ask for the day’s specials
Peranakan ladies are called “Nyonyas” while Peranakan men are called “Babas”. I suppose Peranakan cuisine is colloquially called Nyonya food because meals at home are cooked by Nyonyas and not Babas. Take time to read some history about Peranakans off the wall in the restaurant, it’s quite an interesting read.
Two types of chilli for you, the background sweeter (the commercialised thai chilli) and the foreground spicier and (hopefully) homemade
Didn’t try the chilli but the parents commented the one in the foreground was spicier but not spicey enough. Well, for them at least.
Before I came I told myself I had to try the nutmeg juice in Penang. I think here they use sour plum juice for the base, which goes well with the warm hints of nutmeg. Not sure if other hawkers do it the same way because we didn’t try it again. Nutmegs are a local produce, so do give nutmeg juice a shot- you can find it in most drink stalls.
Loh Bak, or what we hokkiens term as Ngoh Hiang was deep-fried to get that crispy beancurd skin. Fairly good.
One of my favourites was the Otak Otak. It was soft, and as the description from the menu suggested pudding-like. I like the kaduk leaves (a rarity indeed) and the chunks of fish embedded inside.
The Pi Hu Char with lettuce leaves, Pi Hu being some sort of salted fish, was very tasty. Reminded me of popiah filling, just made waay better by the addition of the salted fish. Note that it’s a little greasy though I think it’s greasy in a good way (if that’s even possible xD).
The salted vegetable and duck soup was quite a disappointment. We got it served lukewarm which became room temeperature within minutes. Also, we were quite amused when we found only pork inside. What happened to the duck?
Another memorable dish was their Chap Chye. I think red fermented beancurd was used to give the broth that reddish hue and it sure made the while dish a lot more robust than the usual clean flavours that I’m more used to at home (grandma uses soy sauce in everything and Chap Chye’s no exception ;)). I think the best part about Chap Chye is soaking up as much broth as possible with the vegetables and slurping it all up 😛
We all preferred the sweet and sour soup of the Asam Pedas. Yes, it was much better than that salty vegetable duck soup. Fish was very meaty- worth the extra effort of picking out those tiny bones.
Peranakan food in Penang is more sour and spicier due to Thai Influence. It was an affordable meal, the most expensive dish being the Asam Pedas that cost RM16.80. The exchange rate is now really good as you’ll probably know (RM0.41:1SGD while we were there). What better time than now to head down to Malaysia for a weekend getaway?
Address: No.50, Lorong Abu Siti, 10400 Georgetown, Penang. Closed every Tuesday except Public Holidays
Note: We ordered the small portion for everything. You can order the bigger portion if you come in a larger group.