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Curry mee is a Malaysian chinese curry noodle dish, made with a curry santan (coconut milk) broth, prawns, chicken, tau pok (beancurd puffs), fuchuk (crispy beancurd skin) fishballs and beansprout.
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The penang variety of curry mee is normally seafood based, which normally includes squid and prawns. Helen’s curry mee however, is a good combination of a chicken based curry with seafood to follow. The broth was very creamy and had sweet overtones to it. The fishballs were a nice addition, with the fuchuk and tau pok adding a nice springy and crunchy texture. Not bad at all.
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💵 RM26.45 / portion
💫 4 / 5
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Nasi lemak is a traditional Malay rice dish, cooked in coconut milk and pandan (screwpine) leaves, traditionally served with a side of boiled egg, sambal, peanuts, anchovies and cucumber. Nyonya nasi lemak is a variety found in Penang and Malacca, prepared by the baba and nyonya, also known as the Peranakan. This version is usually prepared in a more Chinese style, where the sambal tends to be a little sweeter with the use of more onion, and the rice a little richer.
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The nyonya nasi lemak here is served with a side of chicken curry, an omelette, a small pot of sambal and empingan (belinjo crackers). The rice had a rich and creamy aroma, typical of nyonya style nasi lemak, and the sambal sweet and concentrated, yet had the pronounced scent from the belacan (fermented shrimp paste). The sambal had a certain kick to it. Just tasty.
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💵 RM19.10 / portion
💫 4 / 5
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