Keong Kei’s Best Sellers:
*Photos: Too hungry to photograph the dishes 
There is nothing special in Penang food ingredients. It is the same ingredients you would get in Kuala Lumpur, Melaka and Singapore. The only difference is some magical skills are required to achieve Penang food quality.
Freshest ingredients-time to deliver from source to consumer, patience-time to pick, clean and prepare, care-manage raw carefully in the hot weather which even the roadside hawker would and superb cooking skill-time, heat and moisture are common traits of Penang food. Penangite often have individual palates to satisfy, each nurtured from young by loving family background irregardless of race nor religion.
I cannot compare Char Koay Teow(left) and Chee Cheong Fun(middle) in Penang and anywhere else I have been too.
My only comment - Speechless.
Penang Road’s TeoChew Chendol(right)-Icekachang also sell my childhood favourite, giant ice ball drenched with sarsaparilla and rose syrup. Selamat Makan!!!
Can you taste from looking at the pictures? Yes, the roasted meat, chicken, duck and pork are great. Let me introduce the chicken rice too, it is a star in its own. We almost had rice alone. Forget about asking me where this location exactly is. We passed by Sunshine Farlim, LonePine Condominiums (not the Lone Pine at Feringghi) and this is by the busy road. Our funny local friend, Kang Herng mentioned a haunted house on the Penang Hill, visibly blue or green in color (too sunny to see clearly). I hope you can figure where it is.
Pretty and yummy cup cakes from Cup Cake Chic.
Lovely cupcake blog and posts I love to read
Cupcake Blog
Kuidaore
Mee Kolo
Mee Kolo Kuching is just as healthy as Pansor Manuk. The locally produced springy and chewy noodle is fine and served generously in quantity. Watch out for soya sauce condiment that accompanies Mee Kolo. I tried a few version of Mee Kolo, some soya sauce is very hot.
Rice Noodle in Tomato Gravy
Noodle or rice noodle in tomato gravy is simple and easy to digest in hot weather. Surprisingly this dish is not found in Kuala Lumpur and Petaling Jaya. In Kuching, noodle or rice noodle in tomato gravy is a normal dish in any local café. This is an appetizing dish that suits all ages.
I had Pansoh Manuk (bamboo chicken with fragrant rice) for lunch at hotel. I didn’t bring my camera, what a waste. Back to Pansoh Manuk. Healthy as it is high in protein and little fat as chicken cooked in adequate amount of water boiled together with local fresh herbs. Side dishes such as Acar Sayur whets appetite and Milin stir fried with Belachan. Bario rice is served with Pansoh Manuk, is less starchy than Thai fragrant rice but twice the price. I managed to find few links on Pansoh Manuk.
Kokkieblanda (is this Dutch?)
MalaysiaBest blogged on Theme Tuesday - Chocolate Desserts reminded me of See’s Candy which I had in Hong Kong. The luxurious and velvety melt on tongue experience is still fresh. I would reward myself again on a piece of See’s Candy after seeing success on my assignments.
Nanxiang Mantou Dian is a famous 1900 Shanghai steam dumpling which business is still brisk till this day at the original shop. I tried Nanxiang outlet at Bugis Junction which I’m afraid is disappointing and long queue.
Nanxiang best selling steam dumpling should be enjoy slowly while it is still steaming hot. Avoid lip or tongue burn by sipping a little at a time - the dumpling’s contained hot soup, thru the opening of on top.
Nanxiang at The Curve is pricey RM77+ for 2 persons, not much filling-more like snack portion. I like the stir fry rice cake though some may find it a little salty. The serving is quite small.
Price $$$ Food 2/5 Ambience 2/5
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