Arrived at the hawker centre and was greeted by a long queue for CKT. Waited around 25-30 minutes. We went with chicken eggs and added cockles. Prawns were fresh and sweet. CKT average.
This lane has many hawker stalls. This place used to sell good food. When I was there, there were crazy long queues and the food wasn't really worth the queue. The worst thing is the seating were limited and the were cars passing in front of the stalls which make buying food quite dangerous. The only food to be recommended here is Chee Cheong Fun, Loh Bak and oyster omelette sold by the coffee shop at the corner. Mind you the prices here are minimum Rm6 -Rm10 for small portion of Penang noodles etc.
You can get Char Kueh Tiao in any state in Malaysia, but none of them will measure up to a classic Penang version.
That being said, I don't think I've ever had a Char Kueh Tiao in Malaysia as pricey as this one, but then again I've never had one that's this generous with their varying ingredients.
Served on a piece of banana leaf on a paper plate, this version has the essential flat rice noodles (kueh tiao), fried with shrimps, Chinese sausages, cockles, eggs, beansprouts and chives. Simply satisfying, Penang has definitely set the benchmark for Char Kueh Tiaos.
Grilled skewered chicken and pork tenders, served with a side of lovely peanut satay sauce. Simply delicious. Ordered five of each at a total of RM11.
New Lane Hawker Stalls
Lorong Bahru
Opening hours: 5:00-ish till around 12:00am (before some stalls start closing)
The penultimate Penang dessert that you MUST TRY when you come here. While Singapore has chendol all over as well, Penang's version comes in smaller portions with more gula melaka, making for a sinful, sugary treat that's just awesome on a hot day (which is everyday in Penang). This is almost everywhere in Penang. The one here is pretty good, although not the best imo.
New Lane Hawker Stalls
Lorong Bahru
Opening hours: 5:00-ish till around 12:00am (before some stalls start closing)
Not as common as the other dishes, but one of the best. If you are into pig organs, this is right up your alley. The brown bits are fried pig intestines, deep fried to crispy perfection and doubles up as the "crispy thing" in the porridge. Really gives it a nice texture and flavour. They also have non-fried intestine inside, and weirdly enough, char siew slices. Really tasty, and not too filling, which gives you enough space to try other foods.
New Lane Hawker Stalls
Lorong Bahru
Opening hours: 5:00-ish till around 12:00am (before some stalls start closing)
Penang's version is almost the same as Singapore's, except that they give a large spoonful of chilli which really adds extra flavour to the broth. It's basically a slightly scaled down version of what we have locally as they use small shrimp and small slices of pork, while the Singapore ones usually give more ingredients. Still good, but nothing mind-blowing.
New Lane Hawker Stalls
Lorong Bahru
Opening hours: 5:00-ish till around 12:00am (before some stalls start closing)
Largely similar to Singapore's, this is perhaps only worth it because it is so cheap compared to what you can get in Singapore (which is usually around $5 for small portions). Other than price, Singapore's version trumps this one in terms of flavour and quality. While the starchy egg is always a highlight in oyster omelettes, the Penang version seems to always be gooey and the egg and starch are separated. The starch is thus an unsightly clump that isn't very appetising. Singapore's usually is crispier, with the egg and starch mixed equally. Had this at two different stalls, and they seem to be the same all around.
New Lane Hawker Stalls
Lorong Bahru
Opening hours: 5:00-ish till around 12:00am (before some stalls start closing)
This is one of THE BEST dishes that Penang has to offer. While ubiquitous, quality and price differs although New Lane's offering is pretty darn good. The difference with Singapore's version is that only kway teow is used whereas in Singapore some places throw in yellow noodle (which I don't like). Also, they are more on the savoury side here and Penang's one goes a lot easier on the dark sauce. So while Singapore's version is sweeter, Penang's one is like a Chinese version of pad thai, and is just better overall in my opinion. Oily, salty, eggy, this is one of the best that Penang has to offer. New Lane's version is not bad, sizing up in both quality and quantity for the price. Worth eating this one here.
New Lane Hawker Stalls
Lorong Bahru
Opening hours: 5:00-ish till around 12:00am (before some stalls start closing)
While largely similar to Singapore's version, this is slightly different as they added some sour-ish sauce inside. Quite nice, and melts in your mouth. The sour sauce helps to cut through the flavours of the dish. But I think Singapore's version is nicer as it is crunchier, and some places add peanut, fries garlic etc which gives it a nice crunchy texture and added flavour. Still, worth it for the price alone though. Singapore popiah stalls should be ashamed of themselves.
New Lane Hawker Stalls
Lorong Bahru
Opening hours: 5:00-ish till around 12:00am (before some stalls start closing)
This is very similar to Singapore's laksa, although it's officially curry mee here, and the broth is actually curry as opposed to laksa. The large spoonful of chilli really kicked it up a notch, giving it extra spice and flavour. Very hearty and comforting to eat, and is more palatable for those not really into laksa (like me) as curry is milder imo. Nice, but not really mind-blowing. The purple thing is pig's blood, something foreign to most Singaporeans. I promptly removed it before eating.This is one of those dishes that are ubiquitous and can be found everywhere.
New Lane Hawker Stalls
Lorong Bahru
Opening hours: 5:00-ish till around 12:00am (before some stalls start closing)
This. Is. The. Bomb. This definitely trumps the Singaporean version, both in terms of price and quality. For 11RM (roughly $3 something), you get 10 sticks of satay that is just melt in your mouth goodness. The pork is crazy tender, and comes with that cube of sinful fat that crackles and melts in your mouth as you eat it. The Singaporean version is a hit-and-miss, and more often than not is a little on the dry side and results in us compensating by drenching it in peanut sauce. Penang's one definitely beats Singapore's by a mile.
(Sorry Ah Heng). It's slurp-worthy noodles and strong spicy curry and all just won my heart over and over. Not to mention it's generous amount of "liaoz" and that forbidden pig blood cubes.
