Singapore - Penang Road Cafe at Novena Ville
A couple of doors down from the famous Wee Nam Kee Chicken Rice, Penang Road Cafe has been wowing the crowds with its renditions of Penang hawker favourites. I used to enjoy the Princess Terrace Penang buffet at the Copthorne Kings, but reports of recent decline are unfortunately true.
I live not far away from Novena but for some reason, Penang Road Cafe has always been closed when I walked past, so I made it a point to pay it a special visit today for lunch. It is air-conditioned and comfortable enough, but not's let get too carried away; you're not going to want to spend three hours here fiddling over your lor bak.
The menu here is small enough to squeeze onto one side of A4, including appetisers, drinks and desserts. It is pretty much a "greatest hits" selection of Penang hawker food, so your Penang Hokkien mee, char kway teow, Penang assam laksa, Penang Rojak, lor bak are all here. I would have loved to have seen a good Penang chee cheong fun with its dark, pungent prawn paste and a good oh chien (oyster omelette with tapioca flour), but I appreciate that they want to keep the selection down to a manageable number in order to preserve the quality.
Penang Char Kway Teow - S$7.00
I like, no, love that they don't mix the kway teow with the yellow noodles as do 99% of char kway teow sellers in Singapore. While it could do with a bit more caramelisation and wok hei (and a section of fresh lime on the side to squeeze over and cut the grease), I do like the crunchy beansprouts, which provide a nice textural counterpoint. Admittedly, it's not a match for top-tier Penang practitioners such as Sisters, or my regular Ipoh CKT dealer at Woolley Food Centre where they use the smooooooth Ipoh hor fun. However, it is certainly better than any other version I have encountered in Singapore. A luxurious version of this dish is available with crab meat, etc. for S$10.00.
Penang Hokkien Mee - S$7.00
Excellent. The soup is a revelation, spicy and rich with prawn and pork flavour, and it doesn't leave you too thirsty afterwards either. While it's not quite the same beast, I prefer the stock here to that of the famous Pek Kio prawn noodles. A luxurious version of this dish (with pork ribs, as opposed to pork strips) is available for S$10.00.
Penang Assam Laksa - S$7.00
While the soup had a nice elevated lime-y and tamarind flavour, it lacked the prawn paste punch. They do give you a little dish of the good stuff on the side, though, so you can add more to suit your needs. A luxurious version of this dish with white truffles is available during the season for S$100.00 (warning: may not actually exist)
The servings here are massive - a food hoover-upperer like me could only manage to finish my Hokkien mee and most of the CKT before having to tap out. So please don't complain about having to pay seven bucks for a bowl of noodles (they also don't levy service charge or GST). I saw a few tempting bowls of fluoro-coloured ais kacang and cendol leaving the kitchen but they would have to wait for another time.
All in all, a really good lunch, and a reminder of the true flavours of Penang. I reckon Penang Road Cafe serves the best Penang hawker food in Singapore, and its Hokkien mee is certainly in the running for the title of best soup noodle dish.
More photos at: http://julianteoh.blogspot.sg/2012/09...
PENANG ROAD CAFE
275 Thomson Road
#01-08 Novena Ville
Tel: +65 6256 3218
Good news indeed - more decent chow to be had in Novena. In the "bad old days", it only used to be Wee Nam Kee that provided above-average food in the neighborhood.
I wouldn't be too hasty to jump to conclusions, P_R. But you may have a point - even in Kuala Lumpur, 4 hours' drive from Penang, they have a problem replicating the taste and smell of Penang food.
Once, I was at the Penang Hawker Festival at the York Hotel in Singapore, which brings in famous hawkers from Penang on a regular basis - I asked the fried koay teow guy (from Gurney Drive) what's his biggest challenge to re-produce his food here in Singapore (besides having to use the hotel-provided cookers and utensils), he said, "The ingredients! Even the garlic and chives in Singapore tasted different from the ones in Penang".