Restoran Penang brings Malaysian fare to town
Restoran Penang brings Malaysian fare to town
Tantri Yuliandini, The Jakarta Post, Jakarta
When leaving for overseas, many Indonesians bring enough bumbu
rendang (ready-made seasoning for stewed spicy beef) and sambal
(chili sauce) to last them until they get used to the fare of the
new country.
For Malaysians in Indonesia it is a little tricky, because
although the two countries share many spices and foods, the
Indonesian version is somehow "not quite the same".
It was for this very reason that Penang-born Johnny Yong
opened his Restoran Penang in 1999. Johnny, who has been in
Jakarta for the last 10 years, said that from 1991 to 1998 there
were hardly any restaurants here offering Malaysian food.
"When a Malay like myself wanted to eat authentic Malaysian
food, there were none," he said. It was only when his
construction business here collapsed in the aftermath of the
Asian economic crisis that he decided to open Restoran Penang.
The island of Penang, on the northwestern coast of Peninsular
Malaysia, is world famous for its hawker food -- assam laksa
(translucent rice noodles in sour fish-based stock), char bee
hoon (fried translucent rice noodles), char kwe teow (fried flat
rice noodles) and Hokkien mee (yellow noodles in prawn soup), to
name just a few dishes.
The island's history as a major British trading post for tea,
spices, china and cloth has drawn people from many countries to
its shores, who brought with them their diverse cultures and
cuisines. The three main ethnic groups of the island are Malay,
Chinese and Indian.
It appears that Malaysians in Indonesia have long been craving
their own authentic cuisine, as evidenced by the success of
Johnny's "trial" Restoran Penang in Pluit, North Jakarta.
His recipe of hiring a real Malaysian chef and using authentic
Malaysian ingredients in all his dishes paid off, and early this
month the humble Restoran Penang moved to a larger establishment
along the same road.
"I was only experimenting at first, but now this is for real,"
Johnny said, explaining that now he has fully trained Indonesian
chefs to replace the Malaysian chef, but that he still imports
certain crucial ingredients from home.
A must-try specialty of the restaurant is the deliciously
savory and spicy Char Kwe Teow. Flat rice noodles fried with fish
meatballs, prawns, egg, cockles, bean sprouts and garlic chives.
The mouth waters just thinking about it.
Some visitors swear by the restaurant's Assam Laksa,
translucent rice noodles in sourish tamarind soup topped with
fish, mint leaves, bunga kantang (lotus flower buds), cucumber
and pineapple. Assam Laksa is only sold on weekends and public
holidays.
A taste of India can be had from the savory Roti Canai Kari
Ayam, fluffy flat bread with chicken curry.
For drinks the restaurant offers Malaysian favorites such as
Teh Tarik (hot milk tea), Teh Peng (cold milk tea), Ice Kacang
(concoction of shaved ice, sweet corn, red beans, cendol, jelly,
and sago topped with evaporated milk and rose syrup) and Cham
Peng (a mixture of tea, coffee, chocolate milk powder and ice).
Prices range from Rp 7,500 to Rp 28,000 for food and between
Rp 2,500 and Rp 8,500 for drinks.
Restoran Penang is open from 7 a.m. to 10 p.m. at Jl. Pluit
Karang Timur Blok O VIII No. 27, North Jakarta. Phone 021-
66690565.