Today is the grand opening of Irama at Penang Street (Lebuh Penang) in George Town. Located on Level 2 of the Chinese Chamber Of Commerce, the restaurant occupies the former premises of The Chambers.

Irama has a rustic-looking dining hall with a wooden ceiling. Floral tablecloths on each dining table gives the restaurant a special charm. Al fresco dining is possible at the eatery’s outdoor section.

Customers are welcomed by a large mural near the main entrance. The portrait depicts a Malay lady in traditional baju kebaya. The mural was painted by MāMa, who took 3 days to complete the artwork. MāMa is a local artist who also created a mural at Cubopark.

Irama is under the same management as Lagenda Cafe. Like its sister restaurant, Irama specializes in classic Malay cuisine. For today’s preview event, the restaurant serves a selection of signature dishes from the actual menu.

Our meal commences with a platter of appetizers. Ayam Pandan is a tasty dish of marinated chicken wrapped in banana leaf. Next, Pulut Kelapa is glutinous rice steamed with a coating of coconut butter. Meanwhile, Kerang Rendang is essentially cockles cooked with coconut milk and spices.

Chicken Percik is a poultry dish from the east coast of Peninsular Malaysia. Marinated chicken basted with sweet-and-spicy coconut gravy. Extra gravy is provided in a bowl.

The next dish is Smoked Duck Massaman Curry. The curry contains pea-sized eggplants called terung pipit. The eggplants have a mild bitter aftertaste. The dish is garnished with daun pegaga (Asiatic pennywort leaves).

Kerabu Kacang Botol Kerang is an appetizing salad that contains cockles, winged beans, bean sprouts, ginger torch, coconut butter and chili peppers. The spicy salad is laced with lime juice.

Pais Barramundi uses sea bass, which is known locally as ikan siakap. Sea bass has a firm texture that is particularly suitable for this dish. The fish is seasoned with grated coconut and spices, and then grilled in banana leaf for a nice aroma.

Condiments play an essential role in Malay cuisine. From the left, the condiments this evening are Air Asam Kerisik (tamarind sauce with coconut butter), Sambal Hijau Petai (green chili paste with stink beans) and Raitar (cucumber slices with yogurt).

As for desserts, Bubur Sumsum is a creamy custard sweetened with gula melaka (palm sugar). The word “sumsum” means bone marrow in Malay. In reality, this dessert does not contain any marrow. The dessert’s name refers to its soft and creamy consistency.

Kuih Koleh Kacang is a soft cake topped with tahi minyak. Tahi minyak is prepared by cooking coconut milk until coconut oil is released. The salty topping gives the dessert a unique taste.

All in all, Irama excels in serving authentic Malay cuisine. The restaurant uses premium ingredients and does not cut corners when it comes to food preparation. If you are looking for an exquisite Malay dining experience, I cannot recommend Irama highly enough.

Name: Irama
Address: 2, Lebuh Light, 10200 George Town, Pulau Pinang
Contact: 012-914-0908
Business hours: 11:00am-1:00am
Website: https://www.facebook.com/Irama-Dining-102378764470663
Coordinates: 5.42001 N, 100.34183 E
Directions: From Jubilee Clock Tower, travel along Light Street (Lebuh Light) with the Penang State Assembly Building (Bangunan Dewan Undangan Negeri) on the left and Fort Cornwallis (Kota Cornwallis) on the right. After Hong Leong Bank on the left, the next block is Penang Chinese Chamber Of Commerce Building. Irama is located at Level 2 of this block. Street parking is available along Penang Street (Lebuh Penang) and King Street (Lebuh King).

Special thanks to Lagenda Cafe for extending this food review invitation.

Lagenda House & Cafe is a hotel-cum-restaurant at Campbell Street (Lebuh Campbell). The boutique hotel occupies the upper floor of the building, while the restaurant downstairs, Lagenda Cafe, is open to the public. Lagenda Cafe serves Asian dishes with special emphasis on Malay and Indonesian cuisines.

The dining area is decorated with photos of the late P. Ramlee (1929-1973), one of most prominent Malaysian artists of all time. Born in Penang, P. Ramlee left a profound impact on the local filming and music industries. Oldies from the 1950s and 1960s fill the restaurant’s ambience with a nostalgic charm.

In conjunction with the upcoming Ramadan season, Lagenda Cafe is serving the Ramadan Special (RM75.90). The meal comprises of multiple food items, covering appetizers, main dishes and desserts. Given the large portion, the Ramadan Special is clearly meant for two persons.

Starting with ulam-ulaman, there are raw vegetables like cucumber, kacang botol (winged beans) and daun pudina (mint leaves). Condiments to go with ulam-ulaman are air asam (tamarind sauce), sambal oelek (spicy paste) and acar jelatah (pickled cucumber, carrots and shallots). In addition, light crackers help to keep the appetite up.

The meat platter is every carnivore’s dream. Barbecued items are daging bakar (grilled beef), kambing bakar (grilled lamb), ayam bakar (grilled chicken) and sate ayam (chicken satay). The kambing bakar is particularly tasty; I love the amazing marinade that makes the mutton so succulent. Telur masin (salted egg) and kuah kacang (peanut sauce) are included too.

Other food items are served on a congkak board. Masak lemak tempeh is a dish of creamy curry with fermented soybeans. Pengat pisang is a sweet dessert that contains bananas and sweet potatoes. Meanwhile, kerabu mangga is a salad composed of shredded unripe mango and onions.

Sup serai (lemongrass soup) is a popular type of soup in Malay cuisine. Next, ikan bilis sambal petai tantalizes the taste buds with spicy and savory flavors. As for something sweet, bread & butter pudding is best enjoyed with vanilla sauce.

Moving on to desserts, pandan panna cotta and cocoa jelly are interesting puddings that delight my palate. As for something spicy, kerabu tembikai presents a unique marriage between watermelon and cili padi (bird’s eye chili).

The Ramadan Special comes with two servings of rice: nasi kunyit and nasi kerabu. The rice dishes are dyed by turmeric and bunga telang (butterfly-pea flowers) respectively. Fried shallots on top serve to enhance the rice’s aroma.

Buah kurma (palm dates) are traditionally eaten first when breaking fast. This is because their sweetness gives one an immediate boost of energy. Other fruits provided are pitaya (dragon fruit), watermelon and pineapple.

After a satisfying meal, it is wise to have a refreshing drink in order to cleanse the palate. Shown here is a glass of Pineapple Mint Juice (RM12.00). Drinks are not included in the Ramadan Special.

Name: Lagenda Cafe
Address: 43, Lebuh Campbell, 10100 George Town, Pulau Pinang
Contact: 04-261-2293
Business hours: 11:00am-11:00pm
Website: https://www.facebook.com/cafelagenda
Coordinates: 5.41724 N, 100.33499 E
Directions: Driving along the one-way Campbell Street (Lebuh Campbell), Lagenda Cafe is located on the right between the junctions with Rope Walk (Jalan Pintal Tali) and Carnarvon Street (Lebuh Carnarvon). Limited street parking is available along these roads.

Update: This business has ceased its operations.

Penang Golf Club (PGC) is the only 18-hole golf course on Penang Island. The country club is located at Bukit Jambul, right next to Hotel Equatorial Penang.

The main restaurant inside Penang Golf Club is Sakurajima Japanese & Chinese Restaurant. The restaurant is open to the public. Parking is free of charge too. In addition, PGC members get 15% discount off the total bill.

Every day from 11:30am to 8:30pm (except on Sundays), Penang Golf Club serves nasi kandar at the PGC Garden Terrace. Located just outside Sakurajima, this outdoor location is covered with artificial turf.

Popular nasi kandar dishes here are kambing kurma (mutton curry, RM7.50), ayam kari (chicken curry, RM7.00), ayam goreng rempah (spicy fried chicken, RM6.00), hati ayam (chicken liver, RM1.00), sambal udang (spicy prawns, RM8.00), sotong kari (squid curry, RM6.80) and kepala ikan (fish head, RM5.50).

The drinks menu is pretty varied too. For instance, White Coffee Cendol Cincau Gula Melaka (RM7.00) and 3-Layer Milk Tea With Gula Melaka (RM6.00) are popular choices. As for desserts, go for Ice Kacang With Ice Cream (RM8.00). Ice cream flavors are vanilla, chocolate and strawberry.

Overall, the food at PGC Garden Terrace is reasonably priced compared to nasi kandar stalls elsewhere. Meanwhile, customers who prefer air conditioning can enjoy their meals in the comfort of Sakurajima at no extra charge.

Name: PGC Garden Terrace
Address: Penang Golf Club, Jalan Bukit Jambul, 11900 Bayan Lepas, Pulau Pinang
Contact: 04-644-2255
Business hours: 11:30am-8:30pm, closed on Sundays
Website: http://www.penanggolfclub.com.my
Coordinates: 5.33607 N, 100.28374 E
Directions: Penang Golf Club (PGC) is located near the intersection of Persiaran Bukit Jambul and Lebuh Bukit Jambul. Jalan Bukit Jambul is a small offshoot from Persiaran Bukit Jambul near this intersection. PGC Garden Terrace is located inside the country club. Admission and parking are free of charge.

Restoran Pen Mutiara serves traditional Malay cuisine. Its signature dish is the fish head curry. Besides the à la carte menu, the restaurant also offers course meals for parties of 10 people. Today, we opted for the 9-course Delima menu (RM474.56).

The meal starts with a plate of Sambal Ulam. This traditional Malay dish consists of raw vegetables like daun selom (selom leaves), daun gajus (cashew leaves), jantung pisang (banana flower), okra (lady’s fingers), cucumber and tomatoes. Two types of condiments are prepared today: sambal belacan and sambal hijau. Both are very spicy.

Another appetizer dish is kerabu, made from julienned unripe mangoes. This Malay salad has a tangy taste which appeals to some people.

Kari Kepala Ikan is the restaurant’s signature dish. The choice of fish is red snapper. Served in a large claypot, the fish head curry also contains okra, tomatoes, chili peppers, onions and scallions. With its rich taste, the curry is satisfying to the last drop.

The restaurant offers several cooking styles for siakap (barramundi): 3 rasa (3 flavors), masam manis (sweet & sour) and bakar (BBQ). We opted for 3 rasa. I do not actually like the texture of this fish as it is too dry and does not go well with the sauce.

Prawns can be cooked with cabai (with chilies), mentega (butter) or asam kunyit (with tamarind and turmeric). We decided to go for asam kunyit. Besides tamarind and turmeric, the shrimps are also flavored with onions, carrots and lemons. Coriander and lettuce serve as garnishes.

Moving on to squid, there are several cooking styles: goreng tepung (fritters), cabai and paprik (Thai-style). The goreng tepung version is coated in crispy batter. All in all, the squid is quite appetizing.

Telor Bungkus is essentially minced chicken wrapped in omelette. Chili sauce is then drizzled on top. The omelette is delectable despite its simplicity.

As for vegetables, there are 3 choices: kailan (Chinese kale), cendawan (mushrooms) and sayur campur (mixed vegetables). Sayur campur is a mixture of cauliflower, baby corn, sweet peas and cabbage. Fried shallots on top serve to enhance aroma and taste.

The final fruits platter has red and yellow watermelon, honeydew and papaya. Drinks are asam boi (sour plum) and orange squash. The course meal also includes free flow of white rice.

In summary, Restoran Pen Mutiara’s fish head curry is special indeed. Other dishes here are acceptable but there is certainly room for improvement. The restaurant is adequately staffed but unfortunately the waiting crew is not as attentive as expected.

Address: Wisma Nelayan, Pelabuhan LKIM Batu Maung, 11960 Bayan Lepas, Pulau Pinang
Contact: 04-626-4615
Business hours: 11:00am-11:00pm

Taste

Presentation

Ambience

Hospitality

Value

Update: This business has ceased its operations.

Spicy Lemak (辣死你妈) has 3 outlets in Penang: Beach Street (Lebuh Pantai), Burmah Road (Jalan Burma) and Automall. The Burmah Road restaurant is located at Wisma Soon, and is halfway between Burmahtel and Le Périgord. Spicy Lemak operates under the same management as Bangkok Garden.

Each Spicy Lemak outlet is identified by an attap-thatched roof as its facade. As the name implies, Spicy Lemak’s signature dish is nasi lemak. Its Chinese name is transliterated as “辣死你妈” instead of the usual “椰浆饭”. This is a deliberate double entendre as it also implies that the food here is very spicy.

Spicy Lemak uses three types of rice for its nasi lemak. Rice is dyed using natural coloring: pitaya (red), turmeric (yellow) and butterfly-pea flower (blue). Rice is served over banana leaves for the extra fragrance.

Other standard nasi lemak ingredients are lorbak (卤肉), hard-boiled egg, dried anchovies, roasted peanuts, fried cabbage, chopped onions and cucumber slices. There are two types of sambal (chili paste); one of them is extremely spicy.

There are several versions of nasi lemak that differ in terms of meats. Spicy Lemak’s bestsellers are Sambal Fish (RM14.90) and Chicken Whole Leg (RM14.90). For Sambal Fish, fried mackerel is slit open and is stuffed with sambal. Meanwhile, Chicken Whole Leg includes a piece of chicken thigh and drumstick that is marinated pretty well.

For customers who prefer noodles, the Chicken Drumstick Fried Noodle (RM16.90) is a recommended choice. The fried noodle is quite tasty as it contains eggs, onions and scallions. A fried egg is included.

My favorite dish today is Buah Petai Fried Rice (RM16.90). The fried rice is cooked with shrimps and petai (stink beans), culminating in a delectable taste which tantalizes my palate. I enjoy this dish very much; it is highly recommended.

Spicy Lemak’s food menu also includes several side dishes. The most popular choice is Buah Petai (RM18.80), which is served in a boat-shaped platter. In this dish, petai is stir-fried with shrimps, onions and red chili peppers. There are extra onions on the side. Petai lovers should not miss this dish.

Another recommended side dish is Curry Mutton (RM19.80), a stew of mutton and potatoes in gravy. Served in a claypot, the curry is rich in coconut milk. I like the fact that the mutton does not have any unpleasant odor.

Moving on to beverages, Spicy Lemak has several mocktails on the menu: Laksjito (RM5.90), Dragon Fruit (RM5.90) and Vanda (RM5.90). These iced drinks are visually appealing.

Laksjito contains lime juice, chopped ginger flower (姜花) and mint, making it an excellent thirst quencher. Meanwhile, Dragon Fruit consists of lime juice, blended pitaya and a piece of longan (龙眼). Last but not least, Vanda is a lemongrass drink that is dyed blue using the extract of butterfly-pea flowers.

The food at Spicy Lemak is entirely pork-free. The restaurant is currently offering the Dinner Set (RM39.90) which is enough for 2 or 3 persons. The Dinner Set allows each diner to try several signature dishes in a single meal.

Name: Spicy Lemak (辣死你妈)
Address: 253G-1-4, Jalan Burma, 10350 George Town, Pulau Pinang
Contact: 016-476-6426
Business hours: 11:30am-9:30pm
Website: Click here
Coordinates: 5.42838 N, 100.31431 E
Directions: Drive along Burmah Road (Jalan Burma) from Pulau Tikus direction. After the junction with Codrington Highway (Lebuhraya Codrington), turn right as you see Burmahtel. Spicy Lemak is located in the middle of this row of shops (Wisma Soon). It is exactly opposite of Petron gas station. Street parking is available along this service road.

Kesum Art Restaurant is located at the corner of Stewart Lane (Lorong Stewart) and Chulia Lane (Lorong Chulia). Surrounded by narrow alleys and heritage buildings, this restaurant doubles as an art gallery. Its name “kesum” refers to a tropical herb that is often used in Southeast Asian cooking. Kesum leaf is also known as laksa leaf because it is an essential ingredient of laksa.

The art gallery takes up the upper floor of this shop. On the walls are a number of oil paintings created by resident artists Rosli Jaafar and Shaparel Salleh. The displayed arts are for sale. On occasion, this art gallery also serves as the venue for art exhibitions and forums. Kesum Art Restaurant often participates in cultural events such as George Town Festival, during which some proceeds from art sales are donated to charities.

The dining section at the ground floor is decorated with more oil paintings. With a color scheme of black and purple, the restaurant presents a mystical charming ambience. As for the menu, Kesum Art Restaurant specializes in Johorean cuisine, which is currently a rarity here in Penang. The cooking recipes are based on the proprietor’s home cooking from the southern state.

Today’s meal commences with Chicken Satay and Beef Satay (RM9.00 for 6 skewers). Marinated with a blend of spices especially kunyit (turmeric), the meats are gently roasted over flame to retain their juiciness. Satay is nearly always eaten with spicy peanut sauce. Sliced cucumber and shallots are also present.

An alternative appetizer is Gado-Gado (RM9.00), a popular salad dish from Indonesia. “Gado” means “to mix” in Indonesian. The name reflects the fact that a variety of ingredients are mixed together to create Gado-Gado. Included here are tempeh (fermented soybeans), tofu, potatoes, kacang panjang (yardlong beans), kangkung (water spinach), quail eggs and keropok (crackers). Gado-Gado is served with another type of spicy peanut sauce, which has slightly different composition compared to the one used for satay.

Hailing from Java, Botok Botok (RM19.00) is a popular delicacy made from fish and kelapa parut (grated coconut kernel). Although the traditional recipe calls for ikan kembung (mackerel), this restaurant uses sea bass instead because the latter appeals better to the local palate. The fish is marinated with daun kesum (laksa leaf), daun selasih (basil leaf), daun cekur (galangal leaf), daun bebuas (premna mint leaf), daun kunyit (turmeric leaf) and daun limau purut (kaffir lime leaf). The fish is then blanketed in several layers of pucuk mengkudu (noni leaf), pucuk ubi (tapioca leaf) and pucuk kaduk (wild betel leaf).

Steamed in banana leaf, the seasoned fish is delightfully delicate and flavorful. On the side, a saucer of chili paste with limau kasturi (calamansi) provides sharp pungency. There is also a special blend of soy sauce infused with fiery sensation of cili padi (bird’s eye chili). Botok Botok comes with a heap of steamed rice, crackers, cucumber and salted duck egg. A truly exquisite dish, I must say.

Another dish that strikes a chord with my palate is Lontong (RM15.00). Also originating in Indonesia, Lontong has become very popular in Johor and Singapore. This dish is named after its main ingredient: compressed rice cake. Although similar to nasi impit in appearance, the rice cake for Lontong is prepared in a different manner.

The milk-rich soup, called “soto“, is infused with aromatic essence of turmeric. Other ingredients in this dish are glass noodle, tempeh, tofu, tofu skin, sengkuang (jicama), yardlong beans, carrots and quail eggs. A small serving of crackers is presented on the side. Lontong comes with two condiments: sambal tumis ikan bilis (fried anchovy sauce) and spicy peanut sauce.

Compared to laksa recipes from other states, Laksa Johor (RM15.00) is most peculiar in the sense that it uses spaghetti instead of rice noodle. This Western influence was inspired by the late Sultan Abu Bakar (Father of Modern Johor) during a tour in Europe.

Meanwhile, the spicy fish gravy has noticeably thicker consistency compared to Penang’s asam laksa due to the presence of kerisik (coconut butter). Other essential ingredients for laksa are bean sprouts, cucumber, onions, mint leaves, calamansi and chili paste.

Shrimp lovers will be infatuated with the bowl of Mee Rebus Udang (RM19.00). The sweet-spicy gravy is made from shrimp broth. 4 pieces of fairly-large shrimps make the gravy richer than it already is.

Besides yellow noodle, this dish also contains bean sprouts, tomato, water spinach and hard-boiled egg. Fried shallots help to accentuate the dish’s aroma and flavor. Green chili peppers and calamansi are provided as condiments.

Moving on to traditional Malay desserts, the creamy Pengat (RM4.00) is rich in coconut milk. Sweetened with gula melaka (palm sugar), Pengat can be served with either bananas or sweet potatoes; the former is used today. Pisang raja is a suitable cultivar because the fruit is soft and sweet. Also included in this sweet dessert are jelly-like sago pearls.

Pulut Hitam (RM4.00) is another sweet dessert which takes advantage of the creaminess of coconut milk. Loaded with black glutinous rice, this dessert is a great way to conclude a meal. Finally, a scoop of vanilla ice cream serves as icing on the cake.

The drinks menu covers many hot and cold drinks that Malaysians are very familiar with. Some of these drinks are Sirap Limau (RM4.00), Lemon Tea (RM4.50), Sirap Bandung (RM5.00) and Sirap Selasih (RM4.00). The last drink contains basil seeds that resemble frog eggs.

Savoring its home-cooked food, it is clear that Kesum Art Restaurant does not cut corners when it comes to food preparation. The restaurant’s dishes provide a window into authentic Johorean cuisine. In lieu of à la carte orders, the restaurant also offers 3-course meals from RM23.00. Kesum Art Restaurant also caters private events and provides food delivery to nearby areas.

Name: Kesum Art Restaurant
Address: 57, Lorong Stewart, 10200 George Town, Pulau Pinang
Contact: 04-262-5757
Business hours: 11:30am-6:30pm, closed on Fridays
Website: https://www.facebook.com/KesumArtRestaurant
Coordinates: 5.41916 N, 100.33764 E
Directions: Kesum Art Restaurant is located at the corner of Stewart Lane (Lorong Stewart) and Chulia Lane (Lorong Chulia). There are some parking spaces along Chulia Lane and towards the end of Stewart Lane. For more parking, try the further end of Love Lane.

A. Ghaffoor Martabak Original is a modest eatery near the crossroads of Jalan Jelutong and Jalan Sungai Pinang. Operating continuously since 1945, this is one of the oldest food businesses in Penang.

The founder emigrated from Persia (modern-day Iran) and used to operate a stall at Lorong Bertam for several decades. Today, the fifth generation – the great-great-grandson – has taken the reins of this family business.

Murtabak Daging (RM4.00) is the signature item here. Contrary to popular belief, murtabak is actually an Arabic dish, not Indian. In Arabic, “mutabbaq” (مطبق‎‎) literally means “folded”. Dough needs to be prepared several hours beforehand. After being stretched and folded with beef fillings, murtabak is cooked on a hot griddle surface.

In Malaysia, murtabak is often eaten with pickled onions and chili peppers. However in the Middle East, murtabak is traditionally eaten with mutton curry and soft-boiled eggs. The proprietor is right in his opinion that the authentic version is unfamiliar to locals. Should customers prefer something other than beef, murtabak is also available in chicken (RM4.50) and mutton (RM5.00) versions.

The murtabak recipe in this restaurant is a closely-guarded secret – known only to two living individuals: the current proprietor and his father. To inherit the recipe, the recipient must take an oath of secrecy. This rule also applies to spouses and children. As a teaser, the proprietor reveals that one of the 21 spices used is pepper.

Besides murtabak, the eatery also serves rice and a variety of Malay-style cooked dishes. Malay dishes typically take advantage of pungent local spices to bring out the flavor of meats. Indeed, it is difficult to name a Malay dish which isn’t spicy.

Roughly 10 dishes are prepared every day. Despite the fact that certain dishes are being replenished from time to time, it is not uncommon for food to be sold out earlier than expected. The long queue during the lunch hour explains why.

Ayam Merah (RM3.50) is a poultry dish where chicken is cooked in red gravy. The gravy is reasonably creamy due to presence of coconut milk.

Dalcha (RM1.50) is a gravy made from aromatic spices. Included in the stew are eggplants (terung), carrots, potatoes and chili peppers. Quite surprisingly, the Dalcha here is completely vegetarian; no meat stock is used. In fact, the gravy is so delicious that it can be eaten directly without any rice.

Ayam Goreng (RM3.50) is another fast-moving dish. Fried chicken is first given a coating of spice mix, and then immersed in scalding oil until it turns crispy. Besides fried chicken, I also recommend that you try some garing (fried anchovies).

Nasi Tomato (RM3.50) uses long-grain basmati rice and is cooked with tomato sauce and ghee (clarified butter). The rice goes particularly well with Dalcha. Alternatively, go for Nasi Minyak (buttered rice, RM3.50) if you prefer lighter taste.

Daging Goreng Hitam (RM2.00) takes advantage of sweet-savory gravy to enhance the taste of beef. Thanks to excellent marinade, the beef is pleasantly tender to chew.

Ikan Masam Manis (RM4.00) uses tomato-based, sweet-and-sour gravy to flavor fish.

As for Tauhu Kacang (RM2.00), bean curd is served with sweet-spicy peanut sauce quite similar to satay sauce.

Jelatah (RM1.50) is sometimes also known as Kerabu Timun Nenas. This salad is a mixture of cucumber, onion, pineapple and red chili. Sayur Kubis (RM2.00), or fried cabbage, is also available.

Teh Tarik is one of Malaysia’s favorite beverages. Hot milk tea is “pulled” between two mugs in order to make the drink frothy.

A. Ghaffoor Martabak Original also operates another stall at Fort Cornwallis Food Court (Padang Kota Lama Food Court) but food is still cooked at this central kitchen. The restaurant also provides catering service for weddings and corporate events.

Name: A. Ghaffoor Martabak Original
Address: 56, Jalan Jelutong, 11600 George Town, Pulau Pinang
Contact: 012-496-8937
Business hours: 6:30am-11:00pm, closed on Sundays
Website: https://www.facebook.com/A-Ghaffoor-Martabak-Original-754185211337627
Coordinates: 5.40231 N, 100.32408 E
Directions: From the intersection of Jalan Jelutong and Jalan Sungai Pinang, drive a very short distance north along Jalan Jelutong. A. Ghaffoor Martabak Original is located on the left before the mosque (Masjid Jamek). Parking is available in front of the restaurant.

Shanghai 1910 Heritage Hotel is a boutique hotel at Campbell Street (Lebuh Campbell) of George Town. Built in 1910, the building stands prominently at this narrow street with its distinctive Shanghainese architecture.

Lagenda Cafe is occupies the ground floor of the hotel. The laid-back ambience of this eatery draws tourists and locals alike. Cushioned seats and tablecloth-covered tables provide a sense of nostalgia of the former colonial days.

The Malay word “lagenda” means “legend”. The restaurant pays tribute to the late P. Ramlee (1929-1973), Malaysia’s undisputed legendary actor, director, singer and composer. P. Ramlee’s fame traces back to his humble hometown of George Town before the independence of Malaysia. Indeed, the road where his birthplace is situated has since been renamed as Jalan P. Ramlee – in honor of his contribution to the nation.

Besides the large mural of the Malaysian legend, P. Ramlee’s creative works are also featured in the names of several menu items like Nasi Lemak Ibu Mertuaku (after “Ibu Mertuaku”) and “Sago Do Re Mi” (after “Laksamana Do Re Mi”).

Lagenda Cafe’s food menu revolves around Malay and Indonesian cuisine. There are also fusion dishes that attempt to harmonize Western cooking with local spices. As food is prepared from scratch and made to order, the waiting time may be substantial during peak hours. But it is worth waiting if the food is good, right?

Gado-Gado (RM22.00) is a popular salad in Indonesian cuisine. “Gado-gado” literally means “mix-mix” in Indonesian. Unlike Malaysian rojak, the individual ingredients of gado-gado are kept separated on the platter when served.

The focal point of Gado-Gado is peanut sauce. Used as a dip or dressing, the sauce is responsible for bringing all ingredients together. Besides being slightly spicy, the peanut sauce also enjoys a sense of pleasant savoriness that allows it to assimilate well with a diverse range of ingredients.

Popular ingredients in Gado-Gado are cucur udang (prawn fritters), cucur sayur (vegetable fritters), keropok sayur (vegetable crackers), hard-boiled egg and nasi impit (pressed rice).

Tempeh is an Indonesian delicacy made from fermented soybeans. Other items that take advantage of lovely peanut sauce are taukua (fried bean curd), roasted potatoes, jicama (sengkuang), cucumber, yardlong beans, bean sprouts and water spinach (kangkung).

One of the signature items on the menu is Prawn Lemak Pineapple (RM26.00). This dish comes with rice that is dyed with butterfly-pea flower (bunga telang) extract. Rice is wrapped with banana leaf in the shape of a cone for aesthetic appeal.

Nevertheless, the main star of this dish is the santan- (coconut milk) based gravy that is infused with a variety of spices such as turmeric (kunyit). The creamy gravy is also cooked with pineapples, providing some degree of sweet-tanginess. Also included with the yellow gravy are medium-size shrimps. This flavorful dish is highly recommended especially if you enjoy santan-based gravy.

Several dishes including Prawn Lemak Pineapple come with side dishes. Presented on a wooden platter shaped like congkak are kerabu telur (egg salad), jelatah (pineapple and cucumber salad), air asam (tamarind sauce), sambal oelek (spicy paste), kacang botol (winged beans), cili padi (bird’s eye chili), timun (cucumber) and keropok sayur (vegetable crackers).

As for dessert, Panacota Serimuka (RM12.00) is an amalgam of Italian panna cotta and Malay Kuih Seri Muka. The pandan-flavored custard is served with strawberry sauce that is made fresh from actual strawberries. In terms of taste, I personally prefer the level of sweetness to be reduced. Meanwhile on the side are two pieces of sticky glutinous rice.

Ais Kacang Astaka (RM8.00) comprises of shaved ice that is sweetened with rose syrup and condensed milk. Also present are basil seeds (biji selasih), which when coming in contact with water, expand to form a translucent jelly around the cores. Included in this dessert are cubed apples, pineapples, watermelon and nata de coco. Crushed peanuts provide some form of crunchiness.

Teh Tarik (RM5.00) is one of Malaysia’s most popular drinks. The glass of milk tea is made frothy by “pulling” the drink back and forth between two mugs. In fact, “teh tarik” literally means “pulled tea” in Malay. Pulling teh tarik is sometimes a form of showmanship. There are even teh tarik competitions to determine who can achieve the longest pull (without spilling the tea, of course).

Name: Lagenda Cafe
Address: 43, Lebuh Campbell, 10100 George Town, Pulau Pinang
Contact: 04-261-2293
Business hours: 8:00am-11:00pm
Website: https://www.facebook.com/cafelagenda
Coordinates: 5.41724 N, 100.33499 E
Directions: Driving along the one-way Campbell Street (Lebuh Campbell), Lagenda Cafe is located on the right between the junctions with Rope Walk (Jalan Pintal Tali) and Carnarvon Street (Lebuh Carnarvon). Limited street parking is available along these roads.

Langkawi Eatery is a relatively new place in downtown Kuah. This pork-free restaurant is directly opposite of the popular Wan Thai Langkawi Restaurant. I am attracted by Langkawi Eatery’s claim that it serves 5-star nasi lemak. If this is not attractive enough, I am not sure what is.

At the bare minimum, Nasi Lemak (RM10.00) is a dish of rice and sambal belacan (spicy shrimp paste) wrapped in banana leaf. However to justify the “5-star” claim, the restaurant also includes chicken, fried anchovies, roasted peanuts, hard-boiled egg, cucumber and crackers.

Rice is cooked using coconut milk to give it an aromatic appeal. I also like the way sambal belacan is prepared – moderate spiciness with loads of onion. As for poultry, there is a bowl of chicken curry and a piece of fried chicken.

Coconut (RM8.00) is an excellent remedy to combat thirst and fatigue after a long day of adventure. Only the young coconut can be used as a drink. Its clear liquid has a cooling effect on the body. In addition, the flesh of young coconut can be eaten too. Ask the staff to widen the opening so that it is easier to scrape the flesh inside.

Langkawi Eatery also serves Malay, Indian and Thai dishes. I wouldn’t go so far as to say that its food is on par with those served at 5-star hotels. But at the very least, Langkawi Eatery’s food quality is reasonable compared to its pricing. According to the friendly staff, Langkawi Eatery also operates a budget hotel on the upper floor.

Address: 107, Persiaran Bunga Raya, Kuah, 07000 Langkawi, Kedah
Contact: 016-713-1555
Business hours: 9:00am-9:00pm

Taste

Presentation

Ambience

Hospitality

Value

Update: This business has ceased its operations.

Projek Nasi Lemak took the food arena by storm since its opening several months ago. The restaurant is often filled to capacity during peak hours. I took me a while to visit this place and to find out what the hype is all about.

This restaurant specializes in nasi lemak (coconut milk rice) with several types of side dishes. One of its main attraction is blue-colored rice, which is dyed with essence of butterfly-pea flower. The flower only provides coloring; it has hardly any fragrance nor taste.

Rice is cooked using coconut milk, salt, water and nothing else. The restaurant does not use meat stock to cook rice because rich flavors tend to overwhelm the palate and divert attention away from side dishes.

Projek Nasi Lemak uses fast food concept to streamline the ordering process. There are originally 5 set meals to choose from. Optionally, customer can add side dishes from the à la carte menu, such as ayam goreng (fried chicken), ikan kari (curry fish), sotong goreng (fried squid) and udang (shrimp). Food is cooked in small batches at a time to ensure freshness.

According to the restaurant operator, the food menu is based on his parents’ traditional recipe. He has also incorporated new ideas from various places like Johor, Malacca, Kelantan and Hat Yai. The food is pork-free, which at least partially explains why it is popular among people from all walks of life.

In addition to the 5 set meals, the restaurant has recently introduced Black Sweet Sauce Chicken (RM8.50) to cater customers who cannot take spicy food. The meal consists of colored rice, chicken fillet, hard-boiled egg, roasted peanuts, anchovies and cucumber. All items are served over a sheet of banana leaf.

The chicken fillet is fried to lovely crispiness, then coated with sweet dark sauce. The boneless chicken is tender and succulent. Served on the side are 2 types of chili sauce: with shrimp (salty-spicy) and with onion (sweet-spicy). Both are tantalizing to my tongue. Meanwhile, sambal belacan (spicy shrimp paste) on the cucumber is too intense for me.

Eggplant With Homemade Onion & Sambal (RM4.50) is another new item on the menu. Resting on a banana leaf is a surprisingly large eggplant – over 6 inches in length!

The eggplant is cut into servings of 200 grams each. Each piece is deep-fried briefly to prevent it from absorbing too much oil. Once cooked, the eggplant is seasoned with sambal (chili paste) and fried onion. As the dish is served while piping hot, fried onion carries its aroma far and wide. The level of spiciness is not something to be trifled with!

The jumbo size Sotong Goreng (RM10.00) is prepared from Argentine shortfin squid. As the supply of squid is uncertain, it is not always available. I have not tasted the squid yet, but it has certainly caught my attention. Perhaps I should try this dish next time.

The Coconut Milk Shake Special (RM4.50) is blended from coconut water, coconut kernel and ice. An infusion of gula melaka (palm sugar) provides a unique sense of sweetness, resulting in brownish hue in the process. A scoop of durian-flavored ice cream is like icing on the cake. Although the milk shake is enjoyable overall, it is punctuated by residual bits of coconut husk.

Name: Projek Nasi Lemak
Address: 498, Jalan Dato Keramat, 10460 George Town, Pulau Pinang
Contact: 018-989-8018
Business hours: 12:00pm-2:30pm, 6:00pm-11:00pm, closed on Mondays
Website: https://www.facebook.com/projeknasilemak
Coordinates: 5.41353 N, 100.31471 E
Directions: Traveling westward along Jalan Ayer Itam, Projek Nasi Lemak is located on the right. The shop is directly opposite of Shell gas station and Stadium Bandaraya Pulau Pinang (Penang City Stadium). There is a limited number of parking spaces in front of the restaurant and along nearby roads.