One thing that’s a given at almost every Malaysian restaurant is a huge menu.The challenge then becomes choosing without ordering too much food. There were five of us at the EBH dinner at Penang last week. It was hard to choose (Penang’s menu is enormous), but not very much food was left at the end.
To the best of my recollection, this is what was ordered – I think there were one or two other dishes, but I can’t recall:
- Satay Tofu – fried tofu with stuffed with cucumber and bean sprouts
- Pandan Ayam – chicken wings wrapped with pandanus leaves and deep fried
- Penang Kari Mee – lemongrass/coconut curry with chicken and tofu
- Beef Chow Fun – a milder version of char kway teow
- Hainanese Chicken Rice – I’ve written about this dish before here
- Nasi Lemak – coconut rice with cloves and pandanus, chili-anchovy chicken and fried egg
- Lady Finger Belacan – Okra with belacan (spicy shrimp paste)
(Again, no pictures – Penang is a bit dark and my phone’s camera just doesn’t do a good job in low light.)
Overall, the food was excellent, with generous portions. I do, however, think that some of those new to Malaysian food were a bit challenged by the use of belacan in a few of the dishes.