February 7, 2011

Hing Kee Kopi-tiam/restaurant

Father cooks for his children. He prepares too much and so, they are for sale. This is how I will describe the food served here. It is really home style cooking; simple in taste and not much oil used. You can see from the picture above that this kopi tiam is brightly lit. Most importantly, it is clean. I checked out the toilet and kitchen. The only comment I have is the 'si thau por' (lady-boss). She has an attitude and you have to stay cool if she happened to be the one taking your orders. We had the fish-fillet stir-fry with homemade toufu and tau cheong (fermented beans). The tau cheong added extra zest to the otherwise plain tasting toufu. The dish was good and not too salty which is usually the case when tau cheong is added.The 'mui-choy khau yoke' (preserved vegetable with belly pork) was a bit bland. I thought the cook over washed the mui-choy. However, the belly pork was okay. It was cooked just soft enough.This is the restaurant's specialty, 'eng chai' (water convolvulus) with 'heh bee' (dried prawns) and spices. The vegetable is blanched and dribbled with the dried prawns that are fragrantly fried with chilli plus other spices. It was something different for us as the taste of the sauce was something unusual. According to the lady boss, the sauce is imported from Hong Kong.
We also ordered the 'pat-poh' chicken (chicken stewed with eight kinds of Chinese herbs). I thought the dish would have tasted better if the cornstarch used was reduced a little. Overall, the dish was enjoyable, as the chicken was not over stewed. You can still taste the juice of the chicken when you take a bite. If you like food that are not too fancy, gentle on the stomach and pocket then this kopi tiam style restaurant is where you can head.Restoran Hing Kee, 60 China Street
Penang [Closed on Monday]**China Street is a one-way street. This restaurant is on the left side of this street next to Magnum 4D.:o)

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