Tag Archives: Critic

Tok Tok ala Talk Talk

That is the name of the place. A catchy phrase, pop culture or just hip and trendy…probably all in one. It is an unassuming place in a standard block building in a suburb surrounded by other shop lots of food eating places in a residential neighbourhood in the southeast of Penang island. This trendy, rustic and arty place with a wine bar that looks something like a western movie set “saloon bar” would be more suited for the old part of George Town in the city amongst the boutique hotels, galleries and cafes.P1160325P1160305
The place started off as “Tok Tok”, a small single shop lot café of fusion style food with a Thai-Chinese crossed Nyonya local Penang fare. It was last year when I first stumbled upon this place with my partner, my mum and sister. We frequented that area for the food at a Chinese restaurant, “Wang Chao“. But it was shut and we decided to try “Tok Tok” which was a couple of shop lots from Wang Chao. I had good memory of the place, the food and the service.

This morning I caught up with my mum and sis for an early breakfast. After a local Penang all time street favourite, “Char Koay Teow”, I went for a walk around mum’s local wet market. It was a small market but each individual stalls was a delight to look at from fresh poultry to fishmongers, fresh flowers, vegetables and herbs, fruits, wet and dried spices, fresh grated coconuts, cream, milk, organic food, snacks, biscuits, Taoism religious and prayer matters. I was tempted to buy a few things. In my mind – fresh grated coconuts, coconut milk, ready mixed wet chilli and curry pastes, fresh turmeric, fresh tofu…the list goes on. But wait! I can’t take them home to Australia. I opted for something less to satisfy my urge – a packet of organic red rice and “sugar cane” sugar. I was thinking of the organic cold pressed coconut oil, but remembered that I am going home with only a hand carry bag. No check in luggage!

After a whirlwind of wet market, I told mum that I will take her and sis out for dinner tonight. It was her idea that we go back to Tok Tok, because she remembers that I enjoyed the food the last time. For a 78 years old lady, she has a better memory than me!

Tok Tok is the sound of “tok tok mee” or wanton mee. “mee” is “noodle” in the local Penang dialect, Hokkien. A memory flashed back to old Penang. There was a street vendor who pushed his cart in the neighbourhood selling his wanton noodle by making a distinctive “tok tok” noise by banging a pair of bamboo sticks on the surface of his cart. This was to let the people know that he is getting near to their home. I remember hearing this “tok tok” noise and will yell out to mum that the wanton man is here! How easy was that? The food came to your doorstep in the old days. Even a wondering Indian Barber with his high chair wooden stool!

The modern day “Tok Tok” at Bangunan Lip Sin at the Pekaka neighbourhood is nothing like the old “tok tok” days. There is a generous size ala carte menu with some Penang famous street food fare including as you would expect, “Tok Tok Mee”, Nasi Lemak, Siam Laksa, Lor Bak, Sang Mee and others. There is rice dishes which focus mostly on Thai and Nyonya dishes. We ordered dishes to accompany with rice – Loh Bak as entrée, a salted vegetable with tofu soup “Kiam Chai Tau Hu Teng”, deep fried Siam chicken, Pattaya fried rice and mixed vegetables. For drink we ordered a homemade warm beancurd drink.P1160274

After we have ordered, I looked around the place which has now been extended into 2 other shop lots next to each other. The immediate left shop is “Talk Talk” wine bar featuring a live jazz band on a weekend. Next to this is a more relax coffee lounge. All three are interconnected inside. There are opened atrium upper floor seatings. The place is hip, trendy and cool. I would love to come back next time to listen to some live music.P1160278




The food…they were delicious! The only let down for me was the Loh Bak. It was better the first time I tried it last year. I don’t believed they were freshly made tonight. They were hard and overcooked. Probably been deep fried a few times. They were served on a bed of very old lettuces.P1160304 It was not a good start when it first came on the table. But I was very glad that the rest of the dishes were top notched! They were very good. The highlight was the finger licking good crispy and crunchy chicken and yet moist and tender inside. One of the best deep fried chicken I ever had for a long time.P1160312 Next was the nyonya style “Kiam Chai Tahu Teng” ie the salted preserved vegetable soup with silken tofu. It arrived in a steamy, bubbling hot claypot with heaps of fried garlic on top giving the soup a nice all round flavour. It was salty, sweet and tangy with slivers of fresh ginger in the broth.P1160308. The mixed vegetables and Pattaya fried rice were also very good. I must say I have ordered too much for 3 of us, but like most places they allowed us to take home what we couldn’t finished.P1160319


P1160313 The food was a bit pricey in the area. The total bill came to $115 Malaysian Ringgit but still a very good value for what I couldn’t get in Australia, roughly $40 Australian dollar.

The other thing that impressed me was the commercial kitchen. It is enclosed in glass wall as you walked to the toilet. It is like a showroom which you can watch the kitchen in action – well organised and clean.P1160307 I gave the “Auntie” who cooked our meal two thumbs up for her food.

“Tok Tok” and “Talk Talk” is certainly the talk of the town in Pekaka and the surrounding suburbs. If you haven’t been there yet, I suggest you better go for “Auntie” homecooked meal. There is nothing pretentious and she was a bit shy if you try and snap a photo of her through the glass wall.P1160322

Good and Bad Memories of Penang food

On my last trip to Penang in December 2012 for Christmas and New Year, I have revisited three of the restaurants that I am quite fond for its own reason.

“747” for its excellent food. It is an unusual name for  a restaurant. I have written a previous post on this restaurant here. The food at 747 was the same as I can remember when I was a young boy. It is a unique style of Chinese food – a cross between “Hailam” Chinese infused with Malay and Indian spices – something that cannot be found anywhere else in a restaurant in Australia. Hailam is a small Chinese ethnic community group in Penang when they first emigrated to Penang. Hence, the rarity of the food and number of restaurants in Penang. At 747, the food is special passing down from generation to generation, including its homemade dipping sauce.

Penang people, a.k.a “Penangites”, love its Penang food. When Penangites living overseas go back to visit, their number 1 priority – alright, number 2 after family – is to dive into Penang food and feast themselves till they dropped!

My all time favourites at 747 are their “curry fish head”, “choon piah” and “inche kabin”, all of which we ordered that night. It was a quite weeknight. The place was almost empty. 747 has not changed with time. There is nothing pretentious about the place. It is a typical Penang style Chinese restaurant without the frills, and with the familiar pink table cloth and red upholstered metal framed chair. It is about the food, not the look.

As we left the restaurant, the owner let us know that the next time we are back in Penang, they will be relocated to a new premise. Perhaps next time, they should consider updating their decor in keeping with time, and renamed the restaurant from 747 to A380. We wait in anticipation to dine at their next new premise when we head back again in September this year.

P1080887 P1080888 P1080893 P1080894 P1080895 P1080897 P1080898 P1080900 P1080901 747 is good value for money for the quality of the food and service. It is a family operated restaurant. Hence, the food is very much homestyle and home cooked. Our bill came to Malaysian Ringgit $75, an equivalent of AUD$32! The chicken deep fried, Inche Kabin was Malaysian Ringgit $15, Curry fish head which was a huge red snapper head for Malaysian Ringgit $40, the deep fried spring roll “Choon Piah” for Malaysian Ringgit $8, and fried bean sprout with salted fish for Malaysian Ringgit $6. Where else can we find such food in Australia? None.

“Shing Keang Aun” for its nostalgic “take me back in time” type of restaurant. It is another Hailam style Chinese restaurant. This place has been around for as long as I can remember. It was one of my grandfather’s favourite eating spot. It has been in the same place as long as my grandfather’s era, in the heritage gazette part of old George Town – a prewar style double storey row of terrace shophouses. It is located in Chulia Lane, off the extremely busy and narrow Chulia Street, popular with cheap accommodations with backpackers.

I have been to SKA since I was a young boy, but could not remember what the food was like until my sister took me there several years ago. My partner has never been there. I took him there on our most recent trip. The place itself was worth the visit. The top floor has an open food shaft where the food is transported in the pulley drawn lift. The staff are all old and been working there for generations. Places like this are getting hard to find in Penang. Unfortunately, I was not that impressed with the food on this recent trip. It was average and very expensive for what we got. The place is very popular and overrated with interstate visitors to Penang, which makes the place almost a destination by itself. That is unfortunate, as I felt the owner has increased the price to cash in on their popularity, which some may argue is nothing wrong.

Their signature dishes include Asam Prawn (tamarind prawn), Curry fish (gulai tumis) pomfret, the dark soy pork and pork liver and salted mustard soup (kiam chai teng).  We started off by ordering the asam prawn, curry pomfret, dark soy pork and pork liver. They were all in very small portion. The fish cost us Malaysian Ringgit $35 (for 1 small pomfret) and the prawn dish Malaysian Ringgit $14 (5 pieces). The total bill came to Malaysian Ringgit $64, including one more dish of dark soy chicken. There was no menu in this restaurant and no written or printed bill. That was how things were done in the past. I felt we were hacked at this place being seen as tourists, even though I spoke to them in Penang hokkien. It was hard not to make a comparison with the food that we had a couple of nights ago at 747 – which was far better in serving portion, pricing and quality of the food – taste, texture and flavour. However, if you have never been to SKA, it is worth the visit for the nostalgic feel of the place – but, do ask for the price before confirming the order. P1080928 P1080933 P1080938 P1080939 P1080941 P1080942 P1080944 P1080946 P1080947 P1080954 P1080955 P1080956 P1080957 P1080959 P1080961 “Weld Quay (Tree Top) Seafood Restaurant” for its interesting open air rustic charm with fresh seafood. This restaurant has been around for years. It is located along the historic road of Weld Quay, directly across from the Penang Ferry and RapidPenang bus terminus. I have been to this place only once a few years ago with a friend. I vaguely remember the place was interesting but a bit on the pricey end. I thought it was a good idea to revisit this place with my partner, who has never been there before.

There were separate sections in the seating area – best on the left building away from the open kitchen and deep towards the open end framed by exposed brick walls and little passageway underneath a very large old tree with clinging roots and trunks on the brick wall – giving it a feel of a jungle temple in ancient Angkor Wat. The service was fast and chaotic. The place was packed with locals and interstate tourists alike. We ordered a soft shell crab, a steamed whole fish, a deep fried calamari and a green vegetable dish. When the food arrived, we were not as excited as looking at the bygone era of the old world charm of a run down building. They looked rough and simple. The tastes were nothing complicated. The soft shell crab was soft and soggy. We had better. The fish was the biggest letdown. It was bland with little flavour, and cost us Malaysian Ringgit $60! That was the most expensive fish I ever had in Penang, even more expensive than the best fish I have tasted at a good, proper airconditioned Chinese restaurant. The bill came to Malaysian Ringgit $124 (including 2 big Tiger beer x $13 per bottle). I was totally gobsmacked and very disappointed. We felt that we have been cheated eating here as we were seen as a tourist. If Penang’s restaurants keep this trend of ripping off tourists, they will soon do themselves an injustice and disfavour. If the food was good, it will be a different story. But, it was just so average.

P1090342 P1090349 P1090346 P1090340 P1090339 P1090338 P1090337 P1090335 P1090345 P1090343 P1090335 P1090334 P1090331 P1090329 P1090327This is a warning for any tourist visiting Penang and especially restaurants like Sing Keang Aun and the Weld Quay (Tree Top) restaurants, which do not offer the customer menu with prices to select, or an itemised bill at the end of the meal. Be brave and ask for the price before ordering the food. Both places may be worth the visit, but the food certainly is not worth spending that kind of money. There are plenty of good places to choose from when it comes to eating out in Penang, but may not have the same old world charm like Sing Keang Aun and Weld Quay (Tree Top).

At least, 747 has the consistency of good food and good value for money. Keeping to its tradition that has passed down the generations and still catering to the same old following of loyal customers.

Sad to say, now I am only fond of 1 out of the 3 restaurants that I have revisited.