Penang Restaurant: The taste of Malaysia<\/p>\n
Kim Griffiths, Contributor, Jakarta<\/p>\n
Penang - Special Malaysian Food, Jl. Pluit Karang Timur,
\nBlok 0 VII Timur No. 62, Jakarta Utara, tel: 669 0874. Opening
\nhours: 7 a.m. to 11 p.m.<\/p>\n
The island of Penang, where I come from, is well known for its
\nunsurpassed cuisine. It is the cuisine that even other cultures
\ntalk about. The rest of the world obviously knows about it
\nbecause it is not uncommon to find signs that say \"Penang Laksa\",
\n\"Penang Prawn Mee\" and \"Penang Roti Canai\" in Singapore, New York
\nand London.<\/p>\n
Penang cuisine is truly Malaysian, reflecting the cuisine of
\nits three cultures: Malay, Chinese and Indian.<\/p>\n
Recently we discovered a gem called the Penang Restaurant,
\nwhich serves real Penang hawker food and real traditional drinks
\nlike Teh Peng (iced milk tea) and Sun Boi (Tamarind) to boot.<\/p>\n
Location: Make your way toward Mega Mall. Instead of turning
\ninto the mall's parking lot, follow the road to Muara Karang. As
\nsoon as you cross the bridge into Muara Karang, turn left onto
\nJl. Pluit Karang Timur, Blok O VIII Timur and look for No. 62.
\nThere's a big sign outside the restaurant that says \"Mie Udang
\nPenang\".<\/p>\n
Looks: The restaurant looks modest both inside and outside.
\nBut, really, that's of no consequence when the food is authentic
\nand you haven't been home to Penang in over two years.<\/p>\n
I like the spaciousness and the plainness of the restaurant
\nbecause that was how it was in coffee shops in the good ol' days
\nwhen I was growing up.<\/p>\n
The Penang restaurant can seat up to 55 people and does
\ncatering for parties.<\/p>\n
The owner obviously believes in keeping her customers happy
\nwhile they wait for their food: there are three televisions
\nsuspended in three corners of the room, running three different
\nchannels. The fact is that you don't get to watch for very long
\nbefore the food is placed in front of you.<\/p>\n
What's it got: It's got unbeatable service. All the waiters
\nand waitresses have a can-do attitude. For example, if you are on
\nthe Atkins' diet and carbohydrates are a no-no, you can ask them
\nto leave out the noodles from your Mie Udang Penang or your Char
\nKoay Teow, and pile on the veggies instead. They didn't bat an
\neyelid, but simply smiled and took the unusual orders, and the
\nfood always came as it was supposed to.<\/p>\n
The food is of unbeatable quality at unbeatable prices. We
\nhave yet to find another Penang restaurant that matches this one.
\nThe restaurants we have tried are all overpriced poor imitations.<\/p>\n
Taste factor: Arguably Penang's greatest contribution to the
\nculinary world, Penang Laksa, or Assam Laksa, is a spicy and
\nsavory dish of coarse rice noodles in a sour fish-based stock
\ncooked with asam (tamarind), topped with shavings of bunga
\nkantang (lotus flower buds), onions, sliced chili, cucumber and
\npineapple. You have the option of having it with hae ko (thick
\nblack prawn paste).<\/p>\n
The stock is rich and sour, the way it should be, but the
\nnoodles are a little finer than the ones we get back home. Sold
\nonly on public holidays, Saturdays and Sundays, it is worth
\nmarking your diary for Penang Laksa.<\/p>\n
Mee Goreng is fried yellow noodles, dry and spicy with cubes
\nof boiled potatoes, bean curd and bakwan (savory), beansprouts,
\nprawns and egg. It is pretty close to the Mamak Mee that the
\nIndian Muslims prepare in Penang.<\/p>\n
The restaurant has just started a new curry menu. The curry is
\nserved with a choice of rice or roti canai. While the roti canai
\nis comparable to some of the ones we have tried, the difference
\nlies in the curry. The chicken curry has the oomph that the
\nothers lack. It is available only on Tuesdays, Thursdays,
\nSaturdays and Sundays.<\/p>\n
Char Koay Teow is a dish of flat rice noodles fried with
\nbeansprouts, chives, egg, prawns, cockles and chili. It is
\nauthentic right down to the generous dash of white pepper on the
\ntop.<\/p>\n
The other signature dish -- by which this restaurant is often
\nreferred to -- is Mie Udang Penang, which we Penangites call
\nHokkien Mie. It is yellow noodles in a special prawn-enriched
\nsoup garnished with beansprouts, kangkung (water spinach), prawns
\nand egg.<\/p>\n
Price points: Prices range from a mere Rp 7,500 for Mie Goreng
\nMalaysia to Rp 11,500 for Mie Udang Penang. Drinks average Rp
\n3,500.<\/p>\n
Minus points: There are no desserts. We often order a sweet
\nTeh Peng to finish off the meal. Perhaps the owner could include
\nPenang favorites such as Bubur Cha Cha, Cendol or Peanut Pancake.<\/p>\n
Verdict: This restaurant is worth the long ride up north if
\nyou live in the center or south of town. We feel it's about time
\nthe owner opened outlets elsewhere in Jakarta.<\/p>",
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