WORLDCHEFS – TEOCHEW CUISINE
RESTAURANTS WAH YEW RESTAURANT 华友潮式蒸鯧魚專賣店 Address: 41, Jalan Perang, Taman Pelangi, Johor Bahru, Malaysia Hours: 11:00am to 9:00pm Non Halal BAK CHENG BAK KUT TEH 木青肉骨茶 Address: 81, Jalan Harmonium 35/1, Taman Desa Tebrau, 81100, Johor Bahru, Malaysia Hours: 8:30am to 5:30pm (closed on alternate Thurs) Non Halal RESTORAN TEO SOON LOONG Address: No 42&44, Jalan KPKS1, Kompleks Perniagaan Kota Syahbandar,75200 Melaka (206.93 km) 75200 Melaka Non Halal Char Kuay Kak
PENANG Up north in the state of Penang, many tourists would be more focused on what are the standard food offerings on the island. Many are not aware that Penang state encompasses a part of northern peninsular Malaysia with the city of Butterworth across the straits of Melaka. About 20km south from Butterworth lies the township of Bukit Mertajam otherwise also known as Dua Sua Kar in Teochew dialect. This Teochew enclave boasts some of the most rustic no frills Teochew grub in this part of Malaysia. It is like discovering cuisine bourgeois on Teochew food. At the 60years old Yoong Kee Restaurant, people flock in daily for steam fish with sour pickled mustard and stir fried beancurd with chive flowers. The simple cooking and fresh ingredients just speak for themselves. Another of their signature dish is deep fried compressed beancurd(taukwa) with chives dip. Ask any locals in Bukit Mertajam where else to find Teochew comfort food, chances are you will also get pointed to a coffee shop selling yam rice served with a rich bone broth of sliced pork, liver and other innards. This place is affectionately known to the locals as BM Yam Rice Kopitiam. On the main island of Penang, Teochew inspired hawker foods can be found in many of the famous food enclaves as in Koay Teow Thng, Char Koay Teow and Char Kuay Kak which is also known as fried radish cake with eggs, preserved turnip, dark soya and fish sauces. Chendol, which is a local dessert of pandan flavour mungbean flour strips, coconut milk and palm sugar was also made popular on the island by a Teochew hawker. With a deep history since the colonial days of Malaysia, the migrated Teochews have contributed greatly to the vibrant dining scene of modern Malaysia and its cuisine heritage. Indeed, Malaysia’s eclectic mixed of foods across the various races and their sub elements does indeed make this country a “Truly Asia” dining destination.
FONG WAH Address: 61, Jalan Changkat Thambi Dollah, Pudu, 55100 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia Hours: 11:00am to 4:00am RESTORAN LAO ER Addresss: 6, Jalan Brunei, Pudu, 55100 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia Hours: 10:00am to 3:00pm, 5-930pm CHAI HUAT HENG BAKERY 再發興餅家 ADDRESS: 902, Jalan Bakek, Pontian Kechil, Johor HOURS: 8:30am to 9:00pm
CHEF ERIC LOW Worldchefs-accredited competition judge and cookbook author of The Little Teochew Cookbook and Teochew Heritage Cuisine Cookbook, both award winning titles, Chef Eric is the founder of Lush Epicurean Culinary Consultancy. Well versed in both culinary arts and food science, he manages a portfolio of foodservice projects and events curation from Singapore to China and Sri Lanka. Eric Low 刘 奇 荣
Culinary Arts &Science Specialist Brand Ambassador, Corporate Projects Consultant Founder, LUSH Epicurean Culinary Consultancy 55 Woodgrove Walk S738198 Mobile: +65 9825 2686 www.lushepicurean.com
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