[Food] Hawker Tales part 2
In this second installment of Hawker Tales at the Malaysian Food Street we go Penang-crazy, featuring one of the oldest lor mee businesses, a husband-and-wife lor bak team, a char koay teow entrepreneur who started his business at 16, and a chendol made lovingly from scratch. Our four-man team raided these stalls to get a first-hand taste of the delicious morsel to bring you our take on each dish.
Penang Hai Beng Hainan Lor Mee
Mr Cheah It Kheng's younger sister, Ms Cheah Yit Cheng, also in the family business
With a history dating back to 1957, store owner Cheah It Kheang knows the business of lor mee inside out. Introduced to the operations of running a lor mee stall at the tender age of nine, It Kheang has since graduated from cleaning duties to taking the reins of the kitchen. The stall has come a long way, from a street stall to a coffee shop that seats 180 customers. The secret to their success? The thick gravy which takes 11 painstaking hours to cook.
Our take: Do not judge a bowl of noodles by how it looks. This may not be the prettiest (or most colourful) bowl of noodles you have seen, but its taste makes up for what it lacks in the looks department. The thick flat yellow noodles were drenched in starchy gravy made from the owner’s secret recipe. The ngo hiang, fish cake and boiled egg were nicely portioned to make sure that we don’t end up burping from overeating. Oh, we also slurped the bowl clean of the gooey gravy.
Penang Ah Long Lor Bak
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