I know these look like ordinary plain pancakes but they were sooooo damn good. I assure you that you’ll quickly and easily wolf them all down! Two of us went with 3 for a start but went back for another 2. I would have gone for more if I wasn’t trying to save more stomach space for other food!
Mr Ravi’s apoms are painstakingly done in claypots over a charcoal fire. It results in these toasty, fluffy and lightly sweetened pieces that were so nicely crisped around the edges. They are very worth to wake up early for!
The stalls around this coffeeshop all seemed pretty popular. We were there around 8.30am and wanted to get a bowl of Hokkien mee (prawn noodles) but we were a step too slow and missed it to the lady in front of us! Be sure to come earlier if you’d like a full breakfast here.
📍Ravi’s Apom Manis
瑞江茶室 Kedai Kopi Swee Kong
Pulau Tikus, 10450 George Town, Penang
🕕 6am to 9am Daily, Closed on Thursdays
After ordering my appam manis, I noticed a buzz of activity around one stall and I promptly joined the queue and ordered a bowl. Penang Hokkien mee or prawn mee. The one here has a thick and spicy soup, I can see why it’s touted to be one of the top 10 on the island. Quite the shioks!
Made the traditional way using charcoal fire and clay pots, they are really good. Now I can see why @happygreedyfoodie loves them so much. Worth getting up early and making a trip for
Appam manis, made in claypots over charcoal fire. So glad I made it here before they sold out. Thanks @happygreedyfoodie for the recommendation. Loved it
Each time I visit Penang, I look forward to nothing more than my usual Sunday morning breakfast around the Pulau Tikus market. I call it my one-stop Appam Walk because this is where I can get all my favourite variations of these South Indian-inspired pancake dishes. I usually begin with this traditional Indian appam that’s baked in claypots over charcoal at Swee Kong Coffeeshop at the corner of Moulmein Rd and Burma Rd. No matter how many times I've watched Mr. Ravi and his son work these 'Apom Manis', I'm still mesmerized by their quick skills and nimble heat-proof fingers. The whole process takes no more than a minute to make - batter is first poured into the claypots and given a quick shake after to give the batter an even spread over the pot’s bottom. It would then be covered with another pot to bake and impart an aromatic toasty flavour into the batter while crisping the edges. When the apom is almost ready, a wooden handle is used to separate it from the pot and flipped to cook the underside. Finally, the apom is removed from the pot using bare hands and quickly folded into shape while it is still warm and fluffy. The apoms are crispy and flaky on the side while the middle is thicker and pillowy. It's worth making every effort to climb out of the bed early just for these local crepes. They usually sell out by 9am. | #food #foodstories #appam #apom #breakfast #alfmpenang #alfmtravel #alfmroadtrip #travel
