Wednesday, August 10, 2005

Bak Ki @ Goh Tiao Loh, Penang

Penang has always been a gastronomic haven for us. There is always something new and yummy to be found when visiting. Stumbled upon(with help from local friend) this place that serves Hokkien food. This shop is in a place called Goh Tiao Loh(5 lane road?). Their specialty is bak ki and oyster noodles. This place is special because they use charcoal fire to cook their food. It is also very famous. Be prepared to wait abit during meal times.



Picture above is part of the spread! Waiting for quite some time as they were alot of people but it was well worth the wait. Sorry about the quality of all the pictures. Still trying to adapt to the new phone(O2 XDA IIi).



Oyster noodles. This is noodles and bee hoon(rice vermicelli) fried with oysters. The noodles taste really good. They are very generous with the oysters and the other ingredients such as fish fillets, prawns and some meat. The oysters used are really fresh.



Next is the fried tang hoon(glass noodles). The tang hoon was fried the same way as the previous dish. This dish is also very good(actually everything we had was good!). The tang hoon soaked up the delicious sauce nicely.



Oh Chien(fried oysters). This dish is oysters fried with eggs and tapioca flour(?). Again, they were very generous with the oysters and they were very fresh. They didnt use too much tapioca flour like some places do. This dish was one of the favourite dishes of the meal.



Cant remember what this dish is called. It uses the same soup base as the bak ki but it is served with mee sua(mien sin). The soup is nice and thick. Splash a little black vinegar on and you're good to go!



This is the star of the show! The bak ki. Dont really know what bak ki is but from what we can tell, its pieces of pork with a layer of sticky starch(tapioca flour?). Really nice dish. Dont know how to describe this dish, you just have to go try it for yourself! This dish was emptied within minutes of it reaching the table.

Overall a very good and satisfying meal. This restaurant serves very authentic home cooked Hokkien fare cooked in the traditional way(charcoal fire). There is abit of a wait but this is one of those places where the wait is worth while.

Makan Kings ratings = 8 out of 10

Cheers,
-Makan Kings-

10 Comments:

Anonymous soowm said...

Hi...

Back from Bangkok for more than a week liao. Lot's of things to share with you.

Yummmy.....Hokien Mee is one of my favourite dish. Didn't had this in Penang. (only the usual char kuey teow, oyster, asam laksa)Would look up if i'm up north again.

Fav place for Hokkien mee in PJ..one is in Kwai Lum at Kampung Subang and another one in Restoran Sea View in Paramount garden. Had the former Hokkien mee for over 20 years. However Bak Ki is quite difficult to get here. Remember once had this in KL. Forget abt hokkien mee at halal restaurant, as the most important ingredient is the chue yau char.

7:59 AM, August 10, 2005  
Blogger boo_licious said...

I wonder if this is the place I have been before. Is it near the UMNO building and you have to wait a long long time for your food.

I remember the bak ki dish and the oh chien but not too sure about the oyster beehoon.

Ah, I just remembered the name of the place, it was called Ang Hoay Lor.

10:17 AM, August 10, 2005  
Blogger Makan Kings said...

soowm - Hi! Hope you had a good time in Bangkok. Also hope our little blog helped as well. Unfortunately we havent finished with the Bangkok posts yet. Havent had the time to organise the pics. Hokkien mee is indeed a nice dish. Have yet to try the ones served in Kwai Lum and Sea View. Will try those restaurants out one day. If they are any good. You'll be able to read about it here!

boo - errr. Didnt notice any UMNO building and the one we went to was Goh Tiao Lor. Could be the same. WE are not sure. The restaurant we went to is actually two shops. One of the shop houses the kitchen and seating while the other is just seating.

Cheers,
-Makan Kings-

12:17 PM, August 10, 2005  
Blogger 5xmom ~chanlilian.net~ said...

Aiyoh, I had been looking for this stall a few times but still cannot find it. So, I end up in Ang Hoay Lor which is not as authentic. You really makan king. Salute!

12:12 AM, August 11, 2005  
Blogger Reid said...

Hi Makan Kings,

The food looks so good. I didn't get to try oyster omelette when I was in Singapore earlier, but I'm going to make sure to try it on my next visit. The tang hoon looks really good. I've made it here before, but it didn't come out so good. Must be lack of proper ingredients. =(

6:56 PM, August 11, 2005  
Blogger Makan Kings said...

5xmom - Thank you thank you. Not from Penang but it didnt seem too difficult to get there. It was behind some flats if not mistaken.

reid - Yeah. Make sure you do. Cant remember if we tried the ones in Singapore or not but they should be quite decent. Have no idea what they put in the tang hoon in terms of seasoning so cant really help.

Cheers,
-Makan Kings-

5:57 PM, August 12, 2005  
Blogger J said...

hi, looks great. thanks for tip-off - looks like a must-visit the next time i'm in penang...

1:26 AM, August 13, 2005  
Anonymous Anonymous said...

hi, makan king,
do you remember what is the shop name or at least some landmark near to the shop? i am interested to try the food there.

2:01 PM, October 18, 2005  
Blogger Makan Kings said...

anonymous,

Sorry. Not really familiar with Penang. Will get more info from friends there. Will update when we have the information for you.

Cheers,
-Makan Kings-

2:49 PM, October 19, 2005  
Anonymous twistbarbie said...

Bak Ki = 肉羹 = Skilly

Meat slices (usually pork tenderloin) marinated in both dark/light soy sauce, oyster sauce, sugar, salt, ground white pepper, tapioca flour and fish paste cooked in a pot of hot water. Fish paste is what makes the soup flavorful. Other ingredients are Chinese mushrooms and thinly sliced bamboo shoots. You can also add your choice of vegetables (I use cabbage).

There's a tiny kopitiam around the corner opposite Prangin Mall in Penang, they serve very good Bak Ki.

4:32 AM, February 13, 2006  

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