Update: This business has ceased its operations.

Mr. Shawerma is a chain of Middle Eastern eateries in Penang. There is an outlet next to Hotel Hong Ping at Chulia Street (Lebuh Chulia), George Town. Mr. Shawerma specializes in Syrian and Turkish cuisines.

The indoor section of Mr. Shawerma is air-conditioned. Arabesques (Arabian motifs) appear prominently throughout the restaurant. Meanwhile, customers who prefer fresh air can opt for al fresco dining.

The titular dish, Shawerma, is a popular street food in the Middle East. Slices of marinated chicken are stacked on a vertical spit, which is turned continuously so that the meat is heated evenly. As the outer layer is cooked, thin slices of chicken are shaved off the stack.

The most popular way to enjoy Shawerma is to wrap sliced meat in pita bread. This is exactly what Arabica Shawerma (RM16.00) is all about. The dish is also served with crinkle-cut fries, toum (garlic sauce), muhammara (red capsicum dip), pickled gherkins and sliced tomato.

Falafel is a deep-fried snack from Egypt. The doughnut-shaped croquettes are made of ground chickpeas and spices. The taste and texture of these fritters are similar to those of Indian vadas.

The Falafel Platter (RM26.00) comes with tahini (sesame seed paste), hummus (chickpea dip), baba ghanoush (eggplant dip), muhammara and pita bread. Arab salad is provided too.

Next, Lamb Sanieh (RM27.00) is a patty of oven-baked minced lamb served in thick sauce. There are three sauces to choose from: cooked yogurt, melted cheese or tomato salsa. I opted for cooked yogurt.

Lamb Sanieh is on the salty side because it is meant to go with mandi rice. Originating in Yemen, this mouthwatering rice dish is cooked with stock and a blend of spices called hawaij. Long-grain basmati rice is used.

As for customers who prefer a meatier dish, the Mandi Lamb (RM29.00) is a good choice. The lamb is stewed with a flavorful spice mix for several hours, resulting in savory flavors that go well with mandi rice.

Mr. Shawerma has more outlets in Gurney Paragon, Queensbay Mall, Cubopark and Plaza Ivory. The restaurant also caters for vegetarians with meatless dishes like Falafel and Baba Ghanoush.

Name: Mr. Shawerma
Address: 273A, Lebuh Chulia, 10200 George Town, Pulau Pinang
Contact: 04-251-9590
Business hours: 11:00am-2:30am
Website: https://www.facebook.com/Mr.Shawerma.Chuliastreet
Coordinates: 5.41788 N, 100.33679 E
Directions: Mr. Shawerma is located near the intersection of Chulia Street (Lebuh Chulia) and Lorong Seck Chuan in George Town. The restaurant is right next to Hotel Hong Ping. There is street parking along nearby roads.

The post Mr. Shawerma first appeared on Jill Teo.

What my previous 3 visits (see here, here and here) to Middle Eastern Restaurant (مطعم الشرق الأوس) confirms my liking for Arabic and Iranian food. Today’s dinner craving brings me back to this little food establishment at Plaza Ivory.

Today, I decided to try the Mix Kebab (RM14.00) for a change. This is a plate of meat skewers served with rice and curry.

There are three types of meat skewers: beef, chicken and lamb. The beef kebab is OK in flavor, but the chicken version is quite dry and lacks the same level of tastiness. However, I particularly love the scrumptious flavor of lamb kebab; the mutton is well marinated and quite tender.

The curry is slightly sour and works well with basmati rice. If it were not for the curry, the rice would have been plain and dry.

A complimentary bowl of soup is served with each à la carte dish. This yellow-colored soup is made of chicken stock. It has an appetizing rich flavor but I wonder whether monosodium glutamate (MSG) is added.

I requested a Meat Shawarma (RM6.00) for my side order. This shawarma (شاورما‎) is made from beef (from a spit oven), cabbage, carrots, cucumber and mayonnaise, all wrapped tightly in pita bread. I think the shawarma can use more mayonnaise because it is quite dry. Taste-wise, I find this snack quite pleasant.

Today’s dinner is quite satisfying to my palate. The price is also quite reasonable when compared to the serving sizes. This is certainly a place that I can patronize regularly.

The post Middle Eastern Restaurant first appeared on Jill Teo.

They say third time’s a charm (see here and here for previous visits). And charm it is during today’s visit to Middle Eastern Restaurant (مطعم الشرق الأوس) at Plaza Ivory. To put in simple words, the food here is nice and cheap. I just love to put these two adjectives in the same sentence!

As usual, chicken soup is served as appetizer on the house. The flavor of chicken stock is very strong, enough to open our appetites by at least an order of magnitude.

The Makloba Lamb (RM14.00) is a tomato rice dish served with grilled eggplants (brinjals), onion rings and several succulent chunks of delicious lamb. Typical in Middle Eastern cuisine, basmati (long-grain) rice is used. I find it nice to have this type of rice occasionally for a change. It is less starchy and feels “looser” than the local rice that we are accustomed to.

Speaking of the lamb, we really like the tenderness of the grilled lamb chunks. For one, I am sure that the meat cuts are of the right proportion of lean and fatty tissues. But you really need to give credit to the chef for grilling it to juicy perfection. The eggplants and onion rings add extra sweetness to this dish.

The Bagla Baldhan (RM8.00) is a naan flatbread dish topped with a fried egg and kidney beans. The egg and beans are alright, but we feel that the dish is too dry overall. I am not sure whether the bowl of mild curry is meant to be poured into the flatbread, but we did precisely this anyway. If I were in a foreign land, I will try to observe the local table manners first. When in Rome, do as the Romans do!

Moving on to the Doleymiyeh Chicken (RM12.00), this dish is a combination of turmeric-flavored rice and naan flatbread. I guess this is a suitable dish if you cannot decide what to eat. If you cannot choose one, why not get both?

What is not obvious here is the large piece of chicken leg (thigh and drumstick) initially hidden under the rice! I must say that the taste of this grilled chicken is simply heavenly. The flesh peels off gracefully from the bones, while the marinade permeates all layers of the meat. KFC should learn a thing or two about grilled chicken before attempting another fiasco!

Once again, we did not miss the opportunity to enjoy another round of refreshing Barbican (RM3.00) beverage. Eager to try something new, we ordered a raspberry-flavored and a peach-flavored ones. Both are genuine thirst quenchers.

The verdict from my previous visit is upheld: The food remains nice and cheap, and I still enjoy using these two adjectives. Once again, I am amazed with the large food portion here at ridiculously affordable price!

The post Middle Eastern Restaurant first appeared on Jill Teo.

Al Medina Moroccan Restaurant (مطعم المدينة) is located adjacent to Copthorne Orchid Hotel Penang in Tanjung Bungah. The premises of this Middle Eastern restaurant is a residential house with spacious lawn on two sides. Ample parking is available around the building.

The lawn’s landscaping is quite impressive. Placement of ornaments and potted plants gives an exotic appearance.

The lawn has a number of bamboo huts with attap (nipa palm) roofs to cater for outdoor dining. However for our visit today, the idea of sitting under a hot sun during high noon is not a viable option. I guess the huts are more practical during the night time.

We selected an indoor dining table instead. As you can see, the interior is decently furnished with Middle Eastern-themed ornaments. A hookah (حقہ‎) section is also available, but thankfully we are non-smokers and there aren’t any around either.

As recommended by our waiter, we ordered a serving of Couscous Lamb (لحم کوسکوس, RM32.00) which is served in a lidded clay pot. The lid is tall and conical in shape; I wonder why it has to be so.

Couscous (کوسکوس) is a traditional North African dish based on semolina, which is made from small granules of durum wheat. The semolina is moistened with water and hand-rolled to form small pellets. This is followed by a sprinkle of wheat flour to prevent the pellets from sticking with one another. The pellets are then sieved so that pallets which are too small fall through. Rejected pallets are rolled again. The process repeats until all semolina has been made into granules with the right size.

The traditional process of making couscous is labor intensive. However, nowadays the manufacturing process has been largely mechanized. I seriously doubt that Al Medina hand-rolls the couscous; otherwise the labor cost is simply too expensive!

Couscous is cooked in a two-tiered metal pot. The base layer contains some kind of meat or vegetable stew. Couscous sits in the upper layer where it is cooked by steaming action. Apart from being heated by steam, couscous also absorbs the flavors from the stew below, thus giving the former an appealing fragrance and taste. The couscous is loose in texture and very light on the mouth.

For our order of Couscous Lamb, the dish is served with lamb stew with several chunks of lamb ribs. The mutton gravy is very strong and appetizing, yet not too spicy compared to Malay or Indian cuisine. As for the lamb, the mutton is quite juicy and soft due to extended stewing. Significant proportion of the lamb is actually rib bones, therefore the amount of actual meat is pitifully inadequate for our enjoyment.

The dish is also served with carrots, potatoes and cucumbers, which are also part of the mutton stew. Particular, the use of carrots is the right call because carrots impart their sweetness and refreshing sensation to the mutton stew.

The Couscous Lamb is served with a small bowl of curry. The spiciness level is moderate, but we feel that the curry is quite unnecessary as the lamb stew is already very flavorful to begin with.

Our second dish is the Kabsa Chicken (دجاج كبسة‎, RM22.00). Kabsa (كبسة‎) is a popular Arabian dish which consists of rice, meat, various spices and gravy. The ingredients are usually mixed and eaten together rather than being consumed separately.

A piece of grilled chicken plays the role of the meat in this kabsa dish. The chicken is quarter-bird, consisting of thigh and drumstick. The chicken is reasonably good in taste, thanks to the spices and the right amount of heat.

Rice used in this Kabsa dish is long-grained basmati rice. Basmati rice is quite common in Indian, Pakistani and Middle Eastern cuisine. The rice grains are generally softer, less glutinous and better in absorbing flavor from gravy. In this case, the rice has already been infused with flavors of spices and gravy. The overall taste of rice is reasonable, although not particularly fantastic.

A bowl of soup is provided to compensate for the mostly-dry cooking thus far. However, the soup is simply too salty for our comfort.

The small serving of chili sauce is quite similar in composition and taste as those served with Hainanese chicken rice. The sauce is quite watery and has a strong garlic flavor.

There is also a serving of condiment which appears to be based on yogurt. The taste is mildly sour. This sauce is not something we encounter very often. Despite the novel taste, we think that the sauce goes well with neither the chicken nor rice.

We ordered a glass of hot Arabic Tea (شاي عربي, RM1.50). The tea is moderately strong, though not nearly as strong as some Chinese tea blends. Some mint leaves are added into the drink for a cooling aftertaste. We have no qualms with the taste of this Arabic Tea, but the drink should really come in a larger glass, or to be available for refills.

Another beverage that we ordered is a glass of Bandung (باندونج, RM2.20). This is actually a local drink made from rose-flavored syrup and milk. It does not take a genius to realize that mixing red with white gives the color pink. As expected, the drink is quite sweet but nothing really to shout about.

What is the verdict of the day? While the couscous dish is quite a delicacy, the kabsa fails to leave a lasting impression. The price is quite hefty for the amount served. But this can be forgiven if the food were to be made bigger to justify the price tag.

The post Al Medina first appeared on Jill Teo.

Keeping in mind of the favorable experience during my previous visit, I returned to Middle Eastern Restaurant (مطعم الشرق الأوس) again for dinner.

Nothing has changed much since my previous visit. Like other eateries in Ivory Plaza, the dining section is quite small. However, outside dining is available in the evening when the sun has set.

My appetizer today is a serving of Homus (حمّص, RM5.00), a dipping spread made from mashed chickpeas. A drizzle of sesame oil gives a nice aroma to this dish. Homus is usually eaten with pita, a Mediterranean-style flatbread which is rough in texture. The airy feeling of the pita bread makes it the perfect match to the Homus dip.

The main dish of my feast is the Tashrib Lamb (RM12.00). Tashrib is made from multiple layers of naan flatbread and served with sauce. In this case, the sauce is lamb stew gravy. Freshly-squeezed lime juice gives the naan an appetizing taste to begin with. Two juicy slices of tomatoes serve to compensate the fact that this dish is quite dry beyond the first few layers.

Just like the Doleymiyeh Lamb during my previous visit, the two pieces of lamb are quite large and savory in taste. As the lamb has been stewed thoroughly, the flesh is tender to chew with minimal effort.

As the naan layers get drier towards the bottom of the bowl, two types of gravy are provided to remedy the situation.

The soup is made from chicken stock and has an eggy, creamy consistency. This yellow gravy contains mixed vegetables such as corn, green peas and carrots.

The other gravy is made from curry which is not too spicy for me. In fact, it has a mild sourish flavor which works well to ignite my appetite. I still prefer it to be thicker and stronger in flavor.

My beverage is a bottle of pineapple-flavored Barbican (RM3.00). Similar to the pomegranate-flavored version during my prior visit, this non-alcoholic carbonated drink has a tangy flavor which is ideal to quench my thirst. I wonder whether this brand of drinks is available in our local supermarkets?

My dinner today is quite satisfying, yet I averted the frequent side effect of burning a large hole in my wallet. Middle Eastern Restaurant is certainly a nice eatery worthwhile to patronize regularly.

The post Middle Eastern Restaurant first appeared on Jill Teo.

Middle Eastern Restaurant (مطعم الشرق الأوس) is a Arab-Persian restaurant in Ivory Plaza, located adjacent to Korean Cafe Gil. The row of shop lots at the ground level of Ivory Plaza hosts several types of international cuisine. Speaking of globalization!

For my appetizer, I order the Motabal (متبل, RM5.00) which comes with a piece of pita bread. The motabal is a mashed dish made of eggplant (brinjals) and mixed with sesame oil. It is supposed to be used as a dip for the pita bread. The sesame oil serves to give an aromatic appeal and a “moist” feel to the appetizer.

The pita bread itself is tougher and rougher in texture than our local roti canai. I find the former less oily and drier, which means it is more suitable to be eaten with some kind of dip, like the motabal.

The Doleymiyeh Lamb (RM14.00) is a fusion dish of rice, bread and lamb. Beware that this dish is served in a large portion, or “Middle Eastern portion” as the server explained.

The rice used in Middle Eastern restaurants is usually the long-grain type. Unlike our local white jasmine rice, long-grain rice is less glutinous and does not form sticky clumps so easily. The taste is also quite plain, therefore the onions rings and several drops of lime juice are meant to give extra flavoring.

The bread is unlike anything I have tasted before. It is essentially several interleaving layers of baked flour. The bread in this dish resembles more closely to omelette than bread. Its texture is quite delightful to the mouth. Quite a recommended treat.

As for the lamb, the portion is quite generous for the price tag. The meat is flavorful but not in any spicy way. In fact, none of the ingredients used in this restaurant is spicy. One note is that the lamb can be a bit dry because its moisture has been absorbed by the rice.

A complementary bowl of soup is included. The soup is made from chicken stock but the taste is surprisingly closer to pumpkin soup. Ingredients used in the soup are carrots, corn and green peas.

For drinks, we ordered a bottle of Barbican (RM3.00), which is a brand of pomegranate-flavored malt beverage made from malt and hops. Ironically, the pomegranate flavor comes from flavoring, not actual pomegranate juice. The taste is tangy because it is carbonated. The drink resembles both soda and beer (without the alcohol content).

I think the food quality at Middle Eastern Restaurant deserves some merit. The price is also quite favorable when you consider the serving portion. This is definitely a recommended restaurant if you are new to Middle Eastern cuisine.

The post Middle Eastern Restaurant first appeared on Jill Teo.