The fried koay teow (kway teow) is certainly not the best available whether in Penang or the rest of the world. Despite rave reviews touting how marvellous the hot noodles are, it was not to be. Understandably with hordes of crowds ordering and waiting impatiently, even three cooks working non-stop may not be able to whip up the perfect fried rice noodles. Though the key ingredients of cockles, prawn, sausages, egg, chives and bean sprouts were present, the noodles were not properly fried. Not given sufficient wok fire and too much liquid added, the noodles turned out to be rather soggy.
The saving grace was the lor bak and combination fried stuff such as tofu (beancurd), prawn fritters, fish cake and sausages. The thick braised soy dipping sauce with egg white tastes very good. So was the chilli sauce.
Lor Mee is a Hainan specialty. Though a minority in the Hokkien dominated Chinese community, the Hainanese cooks have asserted their trademark. The dish prepared by an elderly lady was pretty good.
Most vendors don't make chendol (ais cendol) like they used to. Not many modern day hawkers bother to take pains to make the mung bean dough and mix with pandanus juice. This one tastes quite authentic. The green is natural, a sign that it is not from industrial made food colouring.
They are probably quite hygienic despite the setting of century old shop. With high quick turnover, the coconut is given some assurance of freshness. No stomach upset after the meal.
