Recipes handed down over time


The Fish Head Curry is served with fried salted fish, garlic and dried chillies. — Photos: CHAN TAK KONG/The Star

WHEN Steven Chong named his restaurant Real Penang, he knew that the food would have to live up to his customers’ discerning palates.

“Any Penangite who walks in would say to me that they would be the judge and I would have to prove my claim.

Another favourite is the ‘jiu hu char’ and ‘lo bak’, served with home-made pai tee shells and sambal belacan.Another favourite is the ‘jiu hu char’ and ‘lo bak’, served with home-made pai tee shells and sambal belacan.

Article type: metered
User access status: 3
Join our Telegram channel to get our Evening Alerts and breaking news highlights
   

Next In Eating Out

Herbaceous lift to fried chicken Premium
Charcoal-roasted chicken drawing three generations Premium
Superb seafood spread to savour Premium
Homely touch to hotel’s buffet Premium
Charming diners with nasi arab Premium
Letting coconut work its magic Premium
Selangor’s history on a platter Premium
Traditional dishes served up with care Premium
Break fast with local delights in bazaar-like atmosphere Premium
Savour local favourites at eatery’s very own ‘Ramadan bazaar’ Premium

Others Also Read