We went to Hock Chuan Heong Restaurant to have our lunch on the 2nd day, I knew this restaurant via Big Boys Oven blog..as usual, I gave a try since he said here served the famous authentic Hokkien cuisine called Zhu Cha (Chinese dishes)..
Look at the address, it look simple to locate, but in actual fact we drove Pengkalan Weld street twice also couldn't find this restaurant. Luckily we saw a postman and ask him for the location, he was so kind and ask us to look for apartment (no 344 , and there is a mini Post office at the ground floor) but not coffee shop nor restaurant..So next time if you have lost direction, the best person to guide you will be a postman, hahaha..
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- This restaurant was very crowded, whole house full, see Desmond's face frustration after we waited for 45mins for our lunch, pity him...
- very "old fashion"古早 of bowl.
- 古早味 Hokkien braised noodle, this was good, yellow noodle cooked with pork slices, internal parts, cuttle fish and prawn, full of "wok hey". Desmond had two bowls of this..
- we all love this dish, Char Tao Kua (Stir Fried Tofu with Leek), simple combination fried tofu, fresh prawn and leek. This dish is full of "wok hey" and 古早味..
-this is Bak Kee (pork slices soup), for us, it just normal, fry pork slices which coated with tapioca flour (we feel that they coated with too thick of flour), and they added too much of pepper and also the soup is quite oily (because they fried the pork slices before add into soup).
We also ordered Char Oe Chia (Pan Fried Oyster Omelette), but have to "tapao" pack back to hotel because we were too full as all dishes served are very big portion. Anyway, I would suggest you to give a try if you happen in Penang, a very 古早味 (old fashion style) of restaurant, and would suggest you to order normal stir fry dishes e.g like sweet and sour fish, tofu, veggie & etc..and try to go there during off peak hour..Thanks Big Boys Oven for good recommendation.
Hock Chuan Heong Restaurant located at:-
344-G-5, Pengkalan Weld,10300 Penang.
Opening hour: Lunch until around 6:30pm
Tel: dont think anyone will pick up your call as they are all too busy...
Do enjoy eating out !!!
13 comments:
I haven't been to Penang for more than 15 yrs, can you believe it. I am missing out on so many good food there. Sigh! Haha..Desmond must be so hungry! :D
i love 古早味 food. it must be good as it seems so crowded!!!
嗯...介绍的真是时候...我这星期六也打算去Penang二日游,探望我的家婆和小叔一家人...到时看能不能去这家餐馆试试看...不过要等那么久,就不知老人家和小孩子们能不能等咯!
Hey , so you are back again !
Looking at your 福建卤面，with a lot of prawns and pork , 流口水咯 ！可惜我没去吃过。Like what you said , will go next time .
petire nyonya, then quickly plan for a trip, Penang just beautiful.
Ai wei, ya, really fullhouse.
Nancy, ya, you should try it if you have chance, try to go early maybe 11m or after 2.30pm, I supposed not so many peoples, call me if you couldn't locate this place.
Bakeling, ya, this Hokkian braised mee really 古早味 , like those Ah Mah cook one.
Wah, salivating looking at those pictures! I miss this kind of food.
The Hokkien braised noodle looks good to me, i love this kind of noodle.. will sure give it a try when my next trip to Penang(although don't know when will it be..@~@)..
Waited 45mins?! Wow! That's a long wait! But looking at those delicious food photos, seems like it's worth waiting.
Normally a small and preserved restaurant like this sells better food than any of the nowadays big modern restaurant... I like to see them using the old fashion cutlery, bowls and plates as they reminded me of the time my grandma brought me to kopitiam for breakfast! Thank you for the post... very traditional and good!
我还没有去过这间饭店，我这个师奶最关心的是。。。。。价格如何？哈哈。
LCOM, ya, it make everyone drooling..
Rachel,I guess you can cook it at home too, but just it will be lacking of "wok hey"..
Colin, pity my kids have to wait for so long, for them, they will not appreciate this kind of foods.
Mia, ya, no fancy and just normal kopitiam, but it definitely bring us back to those grandma time..
Canary, I guess it is quite reasonable price, 4 dishes and 4 kopi ice, cost us RM50..
I prefer the pork in pork soup without frying~~
mimid3vils, me to, less oily
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