Probably Taiping's best kept secret cos this kopitiam was packed and all locals inside were preoccupied, just chomping away (and having good conversation) without looking up to see which stranger just entered the saloon!
Pic6 shows what they do with leftover roasts here, in true frugal Nanyang Style. Idea: Stew it with mustard greens (aka ่ฅ่ tuachye/kohchye) to make chyebuay #่ๅฐพใ
Damage: RM47.70 for a good meal, incl drinks (Barley and Chinese Tea ) for 4pax.
You can eat under the stars along the road itself (pedestrianised at night for alfresco dining) , and also in any of the Kopitiams (true to Taiping's name (meaning peace), Kopitiams will allow you to bring in food from its neighbours. I ate at M&M Kopitiam, but these wings came from one of the nearby stores diagonally opposite.
Pic 2 shows another way to do chicken. Pat's Inche Kabin (pic 2) is the Straits Chinese take on chicken that predates KFC's secret recipe: "Chicken Marinated with over ten herbs and spices". We had seconds for both.
a sourdough bakery in Asia.
Yin also bakes bagels, focaccia and we just had to try them all. Swipe
The were great dishes (tho' I admit the spicy assam curry fish didn't quite fit into a dinner based on pork rice porridge.)
The innards (intestines, kidney, liver) were incredibly fresh and clean tasting. Recommend this for supper or brekkie. There is a paid parking lot nearby so it is easy to go there anytime 9am to 1030pm
Swipe to see us dunking the minced meat in to ensure it becomes well cooked.
Didn't eat this (cos we just had dinner at Hon Kei Pork Porridge at Jalan Malabar) but couldn't resist recording it for posterity, as Tai Tong is one of the Yum Cha stalwarts here in Penang.
They serve Dim Sum at night too, which is how I got this egg tart.
Good stuff, just like granny makes. This includes their kaya (egg jam) which they also sell. Swipe to pic10 to see the lady scooping up the kaya.
Assorted Nonya Kuih at a 96 year old Nonya Kuih (Straits Chinese snack) factory called Moh Teng Pheow ่ซๅฎๆจๅจๆน็ฒฟๅป off Chulia Street in Georgetown, Penang.
I found it so good I went back again the next day to tar pao lots more 'pulot inti' and some bak chang for sampling.
