Rapid Penang king of the road
Three years after starting its service, Rapid Penang has knocked out its competition on Penang Island.
Penang Municipal Council (MPPP) traffic management senior engineer A. Rajendran said an observation made by the council showed that no other buses from other firms like Milan, Transit Link and KGN Link were seen picking up passengers at Weld Quay, the Komtar bus interchange and the Bukit Jambul bus stop.
He said although these bus companies were still operating, their buses were not seen plying the streets here.
State Local Government and Traffic Management Committee chairman Chow Kon Yeow claimed the lease scheme and the attitude of drivers were the main reasons the other bus companies lost out.
“Under the lease scheme, bus companies rent out the buses to the drivers, allowing them to decide when to work, which route to ply and waiting until buses are full before they leave the bus stops,” he said.
He told a press conference yesterday that the scheme caused inefficiency and created a bad reputation for Penang’s public transportation.
“We want the best for the public in terms of safety, efficiency, affordability and cleanliness,” he said.
Plans are also in the pipeline to upgrade the infrastructure at the Komtar bus interchange.
Rajendran said heavy duty tiles would be used to pave all the lanes as they are more durable.
He said the waiting platforms would be closed up with air-conditioning.
-News courtesy of The Star-
Sunday, 31 October 2010
Saturday, 30 October 2010
Escape Waterpark set to be done in two years
Escape Waterpark set to be done in two years
PENANGITES can have splashing fun near their ‘doorstep’ when the first phase of the RM120mil ‘world-class’ theme park in Teluk Bahang is completed in about two years.
The entire ‘Escape Theme Park Resort’ involving three phases would be completed in six years, said Sim Choo Kheng (pic), the managing director of Sim Leisure Consultants Sdn Bhd.
“The work on the first phase — Escape Waterpark – is expected to begin in the first quarter of next year and it is expected to be completed in 18 months,” he told reporters.
Earlier, the company signed the 60-year agreement to lease the 12.5ha land located downstream of the Teluk Bahang Dam with the Penang Water Supply Corpo-ration (PBA) Sdn Bhd.
Chief Minister Lim Guan Eng who was present said the company would pay RM40mil to the PBA.
“This is the beginning of a new and exciting chapter for the state’s tourism industry.
“The project will benefit the Penang Municipal Council which will receive assessment revenue,” he said.
Lim said it took nearly 18 months for the tender process to be completed in a transparent manner.
“The company was awarded the contract by the tender committee based on merit.
“Among others, it was picked because of its offer of superior lease rental payments, inno- vation design concept and its international track record in delivering similar projects throughout the world,” he said in his speech before the signing ceremony at a hotel in George Town yesterday.
Sim signed the agreement on behalf of the company while PBA was represented by its general manager Jaseni Maidinsa.
Sim Leisure was involved in the design and construction of the Universal Studios Theme Park in Singapore. It has also set up theme parks such as the Wahoo Waterpark in Bahrain, Yas Island in Abu Dhabi and Desa Idaman and Hotspring Resort in Malay-sia.
Sim told reporters that the pro-ject would be undertaken in line with the state government’s ‘Cleaner, Greener Penang’ ini-tiate.
“Our company has designed over 50 parks around the world and we hope this will be a new beginning for Penang and the tourism industry,” he added.
Lim added that the theme park resort would set the benchmark for the industry.
“It will provide 500 jobs. Each visitor will also spend money on food, lodging, transportation services or gift purchases.
“It is estimated that the theme park will add RM1.5bil into the state economy through visitors’ spending,” he added.
-News courtesy of The Star-
PENANGITES can have splashing fun near their ‘doorstep’ when the first phase of the RM120mil ‘world-class’ theme park in Teluk Bahang is completed in about two years.
The entire ‘Escape Theme Park Resort’ involving three phases would be completed in six years, said Sim Choo Kheng (pic), the managing director of Sim Leisure Consultants Sdn Bhd.
“The work on the first phase — Escape Waterpark – is expected to begin in the first quarter of next year and it is expected to be completed in 18 months,” he told reporters.
Earlier, the company signed the 60-year agreement to lease the 12.5ha land located downstream of the Teluk Bahang Dam with the Penang Water Supply Corpo-ration (PBA) Sdn Bhd.
Chief Minister Lim Guan Eng who was present said the company would pay RM40mil to the PBA.
“This is the beginning of a new and exciting chapter for the state’s tourism industry.
“The project will benefit the Penang Municipal Council which will receive assessment revenue,” he said.
Lim said it took nearly 18 months for the tender process to be completed in a transparent manner.
“The company was awarded the contract by the tender committee based on merit.
“Among others, it was picked because of its offer of superior lease rental payments, inno- vation design concept and its international track record in delivering similar projects throughout the world,” he said in his speech before the signing ceremony at a hotel in George Town yesterday.
Sim signed the agreement on behalf of the company while PBA was represented by its general manager Jaseni Maidinsa.
Sim Leisure was involved in the design and construction of the Universal Studios Theme Park in Singapore. It has also set up theme parks such as the Wahoo Waterpark in Bahrain, Yas Island in Abu Dhabi and Desa Idaman and Hotspring Resort in Malay-sia.
Sim told reporters that the pro-ject would be undertaken in line with the state government’s ‘Cleaner, Greener Penang’ ini-tiate.
“Our company has designed over 50 parks around the world and we hope this will be a new beginning for Penang and the tourism industry,” he added.
Lim added that the theme park resort would set the benchmark for the industry.
“It will provide 500 jobs. Each visitor will also spend money on food, lodging, transportation services or gift purchases.
“It is estimated that the theme park will add RM1.5bil into the state economy through visitors’ spending,” he added.
-News courtesy of The Star-
Sunday, 24 October 2010
Devilishly fun
Devilishly fun
IT will be a night of ‘wizards and witches’ as Queensbay Mall, Penang, lets loose a sack of spooky surprises in its Helluva Halloween celebration on Oct 30 and Oct 31.
Its advertising and promotions manager Wendy Wong said a host of chilly events would be held for shoppers including a ‘Helluva Movie Marathon’ from 8am to 6pm on Oct 30 at the mall’s north zone (ground floor).
“Participants are required to endure 10 hours of horror movies without shrieking, turning the face away from the screen or yawning in order to walk away with a brand new iPhone (3GS),” she said in a statement.
The first 50 participants who register by paying a RM20 fee will receive a scary bag while stocks last.
Wong said there would also be a Halloween Costume Competition where shoppers could rub shoulders with ‘creepy, monstrous and unearthly creatures’ in the Halloween Costume Competition at 8pm the same night.
Under the adult category (18 years and above), the three main prize winners for the ‘Most Unique’, ‘Most Creative’ and ‘The Scariest Award’ will walk away with RM500 each while three consolation prizes of RM100 each, all sponsored by SenQ, would also be given out.
Wong said if the ‘scary ghosts and monsters’ were way too scary, shoppers could see cute pumpkin heads, little witches and baby monsters in the Halloween Costume Competition for children aged below 12 at 2pm on Oct 31.
All contest forms are available at the mall’s ground floor (central zone) customer service counter from 10.30am to 10.30pm. For details, call 04-6468888.
-News courtesy of The Star-
IT will be a night of ‘wizards and witches’ as Queensbay Mall, Penang, lets loose a sack of spooky surprises in its Helluva Halloween celebration on Oct 30 and Oct 31.
Its advertising and promotions manager Wendy Wong said a host of chilly events would be held for shoppers including a ‘Helluva Movie Marathon’ from 8am to 6pm on Oct 30 at the mall’s north zone (ground floor).
“Participants are required to endure 10 hours of horror movies without shrieking, turning the face away from the screen or yawning in order to walk away with a brand new iPhone (3GS),” she said in a statement.
The first 50 participants who register by paying a RM20 fee will receive a scary bag while stocks last.
Wong said there would also be a Halloween Costume Competition where shoppers could rub shoulders with ‘creepy, monstrous and unearthly creatures’ in the Halloween Costume Competition at 8pm the same night.
Under the adult category (18 years and above), the three main prize winners for the ‘Most Unique’, ‘Most Creative’ and ‘The Scariest Award’ will walk away with RM500 each while three consolation prizes of RM100 each, all sponsored by SenQ, would also be given out.
Wong said if the ‘scary ghosts and monsters’ were way too scary, shoppers could see cute pumpkin heads, little witches and baby monsters in the Halloween Costume Competition for children aged below 12 at 2pm on Oct 31.
All contest forms are available at the mall’s ground floor (central zone) customer service counter from 10.30am to 10.30pm. For details, call 04-6468888.
-News courtesy of The Star-
Fad for Bombay fashion
Fad for Bombay fashion
WITH Deepavali around the corner, Little India in Penang has exploded with colour, music and life.
Shops around the Indian enclave, covering a compact square in the heart of George Town, are literally spilling out into the streets in the run-up to the Festival of Lights.
While both modern and traditional Tamil music can be heard blaring from giant speakers outside stores, tasty traditional treats are seen on almost every street corner and the sweet smell of incense fills the air.
Adding to the carnival atmosphere are cars, motorcycles, trishaws, bicycles and people, many laden with bulging shopping bags, weaving in and out of the old, narrow streets.
Inside VKN Sivasamy & Sons on Market Street, sarees of every colour of the rainbow can be seen stocked from floor to ceiling.
“This year is all about Bombay fashion. Both our boutique sarees and Masakali Punjabi suits are selling like hot cakes!” declared company director P. Ramalingam.
He said the boutique sarees, also known as ‘part-ly sarees’ for their half-and-half design nature, were the latest craze among the younger generation.
“The part of the cloth that covers the top of the body is see-through, while the bottom is rich with designs.
“While the more traditional sarees hide most of the belly from sight, the younger generation don’t seem to mind showing the belly off,” he quipped.
“The boutique saree is the number one saree style of the year and we’ve sold over 1,000 of these since the middle of last month,” Ramalingam said, adding the handsewn sarees from Mumbai were priced at about RM280 each.
‘Bombay fashion’ has also penetrated the Punjabi suit market with a fresh style called ‘Masakali’.
The suits, made of stretchable materials, all come with unconventional long sleeves.
“However, short sleeves are also separately attached to the outfits, so people can send them to the tailor if they want shorter sleeves,” he said, adding he had sold over 2,000 Masakali Punjabi suits for the festive season.
Over at the B. Mathavon Store, colourful garlands and altar decorations are being snapped up quickly.
Store owner M. Kanagaratnam, 59, said these decorations from Madras and Bombay were very popular during Deepavali.
“Business is good so far, but we’re expecting the crowd to swell from Friday to Sunday when shoppers from Ipoh and Kedah come down,” he said.
And while shops continue to erect canopies around Little India, the Malaysian Indian Chamber of Commerce and Industry (MICCI) Penang is keeping an eye out for outside traders aiming to make a quick buck.
Its executive secretary R. Sethupandian said dozens of outside traders had been seen setting up shop in Little India during the Deepavali season in recent years.
“Most of them are licensed with the Penang Municipal Council (MPPP) to trade on other parts of the island, like Lorong Kulit or Penang Road, but come to Little India during this time to take advantage of the crowd,” he said.
He said outside traders, who did not pay assessment, quit rent or even electricity and water bills, could afford to sell products at cheaper prices than the shops.
“This had affected the business of the shopowners who even have to pay special fees to set up tents outside their shops and covered parking bays,” he added.
Sethupandian said MICCI had sent a letter to MPPP several weeks ago requesting for stronger enforcement during this festive season.
“So far, we have not seen outside traders yet and we hope MPPP will keep tabs,” he said.
MPPP licensing department chief Rafiah Mohd Radzi said the council would continue to monitor the situation until Deepavali on Nov 5.
“We will be sending enforcement teams to conduct checks over the next two weeks,” she added.
-News courtesy of The Star-
WITH Deepavali around the corner, Little India in Penang has exploded with colour, music and life.
Shops around the Indian enclave, covering a compact square in the heart of George Town, are literally spilling out into the streets in the run-up to the Festival of Lights.
While both modern and traditional Tamil music can be heard blaring from giant speakers outside stores, tasty traditional treats are seen on almost every street corner and the sweet smell of incense fills the air.
Adding to the carnival atmosphere are cars, motorcycles, trishaws, bicycles and people, many laden with bulging shopping bags, weaving in and out of the old, narrow streets.
Inside VKN Sivasamy & Sons on Market Street, sarees of every colour of the rainbow can be seen stocked from floor to ceiling.
“This year is all about Bombay fashion. Both our boutique sarees and Masakali Punjabi suits are selling like hot cakes!” declared company director P. Ramalingam.
He said the boutique sarees, also known as ‘part-ly sarees’ for their half-and-half design nature, were the latest craze among the younger generation.
“The part of the cloth that covers the top of the body is see-through, while the bottom is rich with designs.
“While the more traditional sarees hide most of the belly from sight, the younger generation don’t seem to mind showing the belly off,” he quipped.
“The boutique saree is the number one saree style of the year and we’ve sold over 1,000 of these since the middle of last month,” Ramalingam said, adding the handsewn sarees from Mumbai were priced at about RM280 each.
‘Bombay fashion’ has also penetrated the Punjabi suit market with a fresh style called ‘Masakali’.
The suits, made of stretchable materials, all come with unconventional long sleeves.
“However, short sleeves are also separately attached to the outfits, so people can send them to the tailor if they want shorter sleeves,” he said, adding he had sold over 2,000 Masakali Punjabi suits for the festive season.
Over at the B. Mathavon Store, colourful garlands and altar decorations are being snapped up quickly.
Store owner M. Kanagaratnam, 59, said these decorations from Madras and Bombay were very popular during Deepavali.
“Business is good so far, but we’re expecting the crowd to swell from Friday to Sunday when shoppers from Ipoh and Kedah come down,” he said.
And while shops continue to erect canopies around Little India, the Malaysian Indian Chamber of Commerce and Industry (MICCI) Penang is keeping an eye out for outside traders aiming to make a quick buck.
Its executive secretary R. Sethupandian said dozens of outside traders had been seen setting up shop in Little India during the Deepavali season in recent years.
“Most of them are licensed with the Penang Municipal Council (MPPP) to trade on other parts of the island, like Lorong Kulit or Penang Road, but come to Little India during this time to take advantage of the crowd,” he said.
He said outside traders, who did not pay assessment, quit rent or even electricity and water bills, could afford to sell products at cheaper prices than the shops.
“This had affected the business of the shopowners who even have to pay special fees to set up tents outside their shops and covered parking bays,” he added.
Sethupandian said MICCI had sent a letter to MPPP several weeks ago requesting for stronger enforcement during this festive season.
“So far, we have not seen outside traders yet and we hope MPPP will keep tabs,” he said.
MPPP licensing department chief Rafiah Mohd Radzi said the council would continue to monitor the situation until Deepavali on Nov 5.
“We will be sending enforcement teams to conduct checks over the next two weeks,” she added.
-News courtesy of The Star-
Sunday, 17 October 2010
Hidden goodies
Hidden goodies
To savour the best of Penang food in George Town, head for the stalls at the back lanes and alleys. The food there is appetising even if the surroundings are a bit derelict.
ONLY in Penang will you find good food in (literally) every nook and cranny. Here, even the backlane stalls are famed for their mouth-watering offerings.
Run by third-generation hawkers who use tried and tested secret family recipes and traditions, these stalls do not have signs screaming “Penang’s Best”, which are common at big hawker centres and tourists haunts.
Nevertheless, they are thriving, as can be seen in the backlane stalls dotting George Town’s narrow alleys and between drains, proving that location is not everything when it comes to food.
Backyard bounties: Despite the makeshift appearance, business at the backlane stalls in George Town is thriving.
The most well-known of these humble establishments is without doubt Toh Soon Cafe. A place where time seems to have stood still, its owner Y.S. Ooi still steams and toasts his bread over hot coals in a little “oven” that’s as old as some of the pre-war buildings around it.
Here, RM5 will get you a simple meal of coffee, toast and eggs – with change to spare.
Ooi, who has two young sons, says he’d like to see the third generation taking over. “I don’t want to impose this business on my children because it’s hard work but it would be nice if they could turn Toh Soon into a franchise,” he says.
Expanding the business in the immediate future is not on the cards, though. For one, space is limited at their current premises, Ooi says. “Besides, it’s very tiring. I am here six days a week because my regulars prefer I make their drink.”
Ahamad Ansari makes a mean cup of tea at his stall along Hutton Lane.
Toh Soon adopts an open kitchen concept and customers can see how their food is prepared. “They like to see us in action; it’s really the atmosphere that’s made this place so popular,” Ooi says.
Journalist Ang Tong Kai, who has been a regular for the last six years and sometimes comes two or three times a day “to have coffee while writing”, maintains that the kopi-o there is the best.
“It takes a lot of skill to make the perfect brew because the temperature of the water has to be just right,” he says.
He also recommends the toast and steamed bread, which he describes as special. “The kaya and peanut butter are homemade and the bread is from their own factory.”
Ang believes there aren’t many places left where people can find tasty toast made the traditional way, and points out that it’s common to spot cars bearing Singapore number plates blocking the alley.
Another regular patron, Lim Siang Siang, says the stall with its fresh green zinc facade has community leaders, Hong Kong celebrities, politicians, and prominent businessmen among its customers. Even celebrity shoe designer Datuk Jimmy Choo has visited the stall.
“The chairs and tables are beside a drain and there’s a huge rubbish bin nearby but nobody minds. If you come in the morning, you’ll see cars parked illegally along the road, and shouts warning of the police arriving are quite comical,” she says.
M.M. Abdul Jaafar, who has been operating a stall nearby since 1957, must be quite used to that commotion by now.
“This was my father’s business. We started selling roti Bengali bakar with half-boiled eggs one day before Merdeka,” says the 73-year-old. “Then we added apom manis, roti canai and nasi dalca to the menu.”
The apom manis was taken off the menu after his wife found the work of making them too much for her. His son now helps to run the family’s two stalls along Hutton Lane.
To sample Foo’s boh saik mee (above) and Aunty Ghen’s curry mee (below), go to the back lane along Magazine Road.
From 4.30am to 4pm daily, the sprightly white-bearded man with his friendly, toothless grin will be around serving customers.
Then there’s Gerai Kopi dan Makanan Abdul Hamid, a popular breakfast haunt that serves tasty nasi lemak and also charcoal-toasted Bengali bread.
Located on a back lane along Transfer Road and a mere 10 minutes’ walk away from Toh Soon Café, Abdul Hamid is always packed in the mornings.
And just across the street from Abdul Hamid’s is the famous and unassuming Ah Boy’s Koay Teow Thng.
Ah Boy, aka Lim Kah Beng, runs the business that was started by his grandfather.
“My grandfather’s stall was in Padang Brown. In 1977, my father moved the business here and now I am running it with my wife,” he says.
His mother, Lim Ah Moey, says their soup recipe has not changed at all. The family wakes up at about 4.30am every day to prepare the stock. “In the old days, a bowl was only 20 sen and his grandfather would make hundreds of ringgit in profit; it was that famous,” she recalls with pride.
Flanked on both sides by drains and with plastic canopies for shade, the stall looks quite makeshift but its rows of plastic tables are normally packed with hungry customers patiently waiting for a steaming bowl of Ah Boy’s Koay Teow Thng.
With a generous helping of ginger meatballs, fish balls, pork intestine and coagulated pork’s blood, the Koay Teow Thng there is among Penang’s finest.
Ah Boy’s Koay Teow Thng along Lebuh Clarke is a popular breakfast spot for workers in the area.
“The dry version of the dish is really good and I always ask for extra ingredients like the quail eggs,” says lawyer K.N.S. Lim who has been having breakfast at Ah Boy’s since she started working five years ago. “It’s near the court so my friends and I usually have our morning rendezvous here.”
Smartly dressed in their high heels and office wear, the ladies don’t seem to mind the humidity.
“And the coffee here is also really aromatic,” Lim adds.
If you fancy curry mee, the city’s tastiest is just a stone’s throw away from Ah Boy’s stall.
Tucked in an alley opposite the iconic Komtar tower (along Magazine Road), this curry mee stall is run by a lady who introduces herself as “Aunty Ghen”.
“This is my husband’s business but he is 80 now and can’t be here all day,” she says. “He started in the business, helping his mother, when he was 14.”
Aunty Ghen says the secret behind the rich, tasty soup is the santan. She says she herself prepares it every day, waking up very early to do so. “If you buy the coconut milk from the market it won’t be as fragrant because it’s diluted. That’s why I do it myself.”
If you chance to look across at the next stall, you will see Foo dishing out his boh saik mee (uncooked noodles), a traditional Hokkien dish, and Chinese desserts.
“I believe I’m the only one still selling boh saik mee in Penang. The youngsters have never tasted this dish so most of my customers are from the older generation,” says Foo, 46.
“Boh saik mee is very filling and used to be popular among the trishawmen because it was cheap and the portions were huge.
“During my mother’s time, it was five sen per bowl and was cheaper compared to Hokkien Mee, which was double the price. I charge RM1.50 now,” Foo says.
He says not many can stomach the strong smell of the tapioca flour that’s used in the dish. And he’s right: you either love it or hate it as the raw noodles are left to simmer with vegetables and lard until they become thick and starchy.
As backlane food enterprises go, there seems to be no end to the line of customers at Line Clear as well.
Known for its nasi kandar, Line Clear is just a stone’s throw away from Magazine Road and is bound to satisfy even the pickiest eaters.
So, for those with an insatiable appetite (and a willingness to explore), George Town’s meandering back lanes are worth checking out for some of Penang’s best lipsmacking food!
-Info courtesy of The Star-
To savour the best of Penang food in George Town, head for the stalls at the back lanes and alleys. The food there is appetising even if the surroundings are a bit derelict.
ONLY in Penang will you find good food in (literally) every nook and cranny. Here, even the backlane stalls are famed for their mouth-watering offerings.
Run by third-generation hawkers who use tried and tested secret family recipes and traditions, these stalls do not have signs screaming “Penang’s Best”, which are common at big hawker centres and tourists haunts.
Nevertheless, they are thriving, as can be seen in the backlane stalls dotting George Town’s narrow alleys and between drains, proving that location is not everything when it comes to food.
Backyard bounties: Despite the makeshift appearance, business at the backlane stalls in George Town is thriving.
The most well-known of these humble establishments is without doubt Toh Soon Cafe. A place where time seems to have stood still, its owner Y.S. Ooi still steams and toasts his bread over hot coals in a little “oven” that’s as old as some of the pre-war buildings around it.
Here, RM5 will get you a simple meal of coffee, toast and eggs – with change to spare.
Ooi, who has two young sons, says he’d like to see the third generation taking over. “I don’t want to impose this business on my children because it’s hard work but it would be nice if they could turn Toh Soon into a franchise,” he says.
Expanding the business in the immediate future is not on the cards, though. For one, space is limited at their current premises, Ooi says. “Besides, it’s very tiring. I am here six days a week because my regulars prefer I make their drink.”
Ahamad Ansari makes a mean cup of tea at his stall along Hutton Lane.
Toh Soon adopts an open kitchen concept and customers can see how their food is prepared. “They like to see us in action; it’s really the atmosphere that’s made this place so popular,” Ooi says.
Journalist Ang Tong Kai, who has been a regular for the last six years and sometimes comes two or three times a day “to have coffee while writing”, maintains that the kopi-o there is the best.
“It takes a lot of skill to make the perfect brew because the temperature of the water has to be just right,” he says.
He also recommends the toast and steamed bread, which he describes as special. “The kaya and peanut butter are homemade and the bread is from their own factory.”
Ang believes there aren’t many places left where people can find tasty toast made the traditional way, and points out that it’s common to spot cars bearing Singapore number plates blocking the alley.
Another regular patron, Lim Siang Siang, says the stall with its fresh green zinc facade has community leaders, Hong Kong celebrities, politicians, and prominent businessmen among its customers. Even celebrity shoe designer Datuk Jimmy Choo has visited the stall.
“The chairs and tables are beside a drain and there’s a huge rubbish bin nearby but nobody minds. If you come in the morning, you’ll see cars parked illegally along the road, and shouts warning of the police arriving are quite comical,” she says.
M.M. Abdul Jaafar, who has been operating a stall nearby since 1957, must be quite used to that commotion by now.
“This was my father’s business. We started selling roti Bengali bakar with half-boiled eggs one day before Merdeka,” says the 73-year-old. “Then we added apom manis, roti canai and nasi dalca to the menu.”
The apom manis was taken off the menu after his wife found the work of making them too much for her. His son now helps to run the family’s two stalls along Hutton Lane.
To sample Foo’s boh saik mee (above) and Aunty Ghen’s curry mee (below), go to the back lane along Magazine Road.
From 4.30am to 4pm daily, the sprightly white-bearded man with his friendly, toothless grin will be around serving customers.
Then there’s Gerai Kopi dan Makanan Abdul Hamid, a popular breakfast haunt that serves tasty nasi lemak and also charcoal-toasted Bengali bread.
Located on a back lane along Transfer Road and a mere 10 minutes’ walk away from Toh Soon Café, Abdul Hamid is always packed in the mornings.
And just across the street from Abdul Hamid’s is the famous and unassuming Ah Boy’s Koay Teow Thng.
Ah Boy, aka Lim Kah Beng, runs the business that was started by his grandfather.
“My grandfather’s stall was in Padang Brown. In 1977, my father moved the business here and now I am running it with my wife,” he says.
His mother, Lim Ah Moey, says their soup recipe has not changed at all. The family wakes up at about 4.30am every day to prepare the stock. “In the old days, a bowl was only 20 sen and his grandfather would make hundreds of ringgit in profit; it was that famous,” she recalls with pride.
Flanked on both sides by drains and with plastic canopies for shade, the stall looks quite makeshift but its rows of plastic tables are normally packed with hungry customers patiently waiting for a steaming bowl of Ah Boy’s Koay Teow Thng.
With a generous helping of ginger meatballs, fish balls, pork intestine and coagulated pork’s blood, the Koay Teow Thng there is among Penang’s finest.
Ah Boy’s Koay Teow Thng along Lebuh Clarke is a popular breakfast spot for workers in the area.
“The dry version of the dish is really good and I always ask for extra ingredients like the quail eggs,” says lawyer K.N.S. Lim who has been having breakfast at Ah Boy’s since she started working five years ago. “It’s near the court so my friends and I usually have our morning rendezvous here.”
Smartly dressed in their high heels and office wear, the ladies don’t seem to mind the humidity.
“And the coffee here is also really aromatic,” Lim adds.
If you fancy curry mee, the city’s tastiest is just a stone’s throw away from Ah Boy’s stall.
Tucked in an alley opposite the iconic Komtar tower (along Magazine Road), this curry mee stall is run by a lady who introduces herself as “Aunty Ghen”.
“This is my husband’s business but he is 80 now and can’t be here all day,” she says. “He started in the business, helping his mother, when he was 14.”
Aunty Ghen says the secret behind the rich, tasty soup is the santan. She says she herself prepares it every day, waking up very early to do so. “If you buy the coconut milk from the market it won’t be as fragrant because it’s diluted. That’s why I do it myself.”
If you chance to look across at the next stall, you will see Foo dishing out his boh saik mee (uncooked noodles), a traditional Hokkien dish, and Chinese desserts.
“I believe I’m the only one still selling boh saik mee in Penang. The youngsters have never tasted this dish so most of my customers are from the older generation,” says Foo, 46.
“Boh saik mee is very filling and used to be popular among the trishawmen because it was cheap and the portions were huge.
“During my mother’s time, it was five sen per bowl and was cheaper compared to Hokkien Mee, which was double the price. I charge RM1.50 now,” Foo says.
He says not many can stomach the strong smell of the tapioca flour that’s used in the dish. And he’s right: you either love it or hate it as the raw noodles are left to simmer with vegetables and lard until they become thick and starchy.
As backlane food enterprises go, there seems to be no end to the line of customers at Line Clear as well.
Known for its nasi kandar, Line Clear is just a stone’s throw away from Magazine Road and is bound to satisfy even the pickiest eaters.
So, for those with an insatiable appetite (and a willingness to explore), George Town’s meandering back lanes are worth checking out for some of Penang’s best lipsmacking food!
-Info courtesy of The Star-
Saturday, 9 October 2010
Temple to hold float parade
Temple to hold float parade
TOW Boh Keong Temple in Hong Kong Street, Penang, will hold a grand float procession tomorrow to mark its 168th anniversary celebration.
Organising committee chairman Khoo Khay Hock said 35 floats of various themes would be parading through 15 streets.
Starting from Hong Kong Street, the procession will then move on to Lebuh Carnarvon.
It will then proceed to Jalan Magazine, Jalan Gurdwara, Lebuh Macallum, Lebuh Mcnair, Lebuh Sandilands, Jalan C.Y. Choy, Gat Lebuh Prangin, Pengkalan Weld, Lebuh Light, Jalan Masjid Kapitan Keling, Lebuh Chulia, Jalan Penang, Jalan Dr Lim Chwee Leong and back to Lebuh Carnarvon before returning to Hong Kong Street.
All the above-mentioned roads will be cordoned off to vehicles in stages during the procession expected to start at 7.30pm.
Chief Minister Lim Guan Eng is expected to kick off the event.
-News courtesy of The Star-
TOW Boh Keong Temple in Hong Kong Street, Penang, will hold a grand float procession tomorrow to mark its 168th anniversary celebration.
Organising committee chairman Khoo Khay Hock said 35 floats of various themes would be parading through 15 streets.
Starting from Hong Kong Street, the procession will then move on to Lebuh Carnarvon.
It will then proceed to Jalan Magazine, Jalan Gurdwara, Lebuh Macallum, Lebuh Mcnair, Lebuh Sandilands, Jalan C.Y. Choy, Gat Lebuh Prangin, Pengkalan Weld, Lebuh Light, Jalan Masjid Kapitan Keling, Lebuh Chulia, Jalan Penang, Jalan Dr Lim Chwee Leong and back to Lebuh Carnarvon before returning to Hong Kong Street.
All the above-mentioned roads will be cordoned off to vehicles in stages during the procession expected to start at 7.30pm.
Chief Minister Lim Guan Eng is expected to kick off the event.
-News courtesy of The Star-
Tour packages featuring the King of Fruits
Tour packages featuring the King of Fruits
TRAVEL agencies in Penang have introduced durian packages to woo tourists.
Penang Tourism Development and Culture Committee chair- man Danny Law said the packa-ges included tours at durian plantations and feasting of the fruit.
“The durian tour packages are aimed at wooing tourists from Hong Kong and Singapore,” he said.
He was speaking at a press conference yesterday when announcing the Malaysian Inbound Tourism Association’s (MITA) Penang Tourism Expo 2010, which is scheduled to be held at the Penang International Sports Arena from Dec 3 to Dec 5.
The event, jointly organised by MITA, PenEvents Sdn Bhd and unique Pacific Resources, is expected to draw 30,000 to 50,000 visitors.
Law also said the state’s durian festival, which was held in June this year, would be held in May and June next year.
On tourist arrivals, he said China, India and Indonesia were alternative tourism markets for Penang.
“In July, when we visited Chennai in India, we realised that Penang was not well marketed there.
“By working with Chennai tour operators since then, Penang is now better promoted over there,” he added.
Law also said that in promoting and marketing domestic tourism, it was necessary to look at market segments rather than just family holidays.
“Potential segments include local business travels and gatherings of youth and student groups,” he said.
-News courtesy of The Star-
TRAVEL agencies in Penang have introduced durian packages to woo tourists.
Penang Tourism Development and Culture Committee chair- man Danny Law said the packa-ges included tours at durian plantations and feasting of the fruit.
“The durian tour packages are aimed at wooing tourists from Hong Kong and Singapore,” he said.
He was speaking at a press conference yesterday when announcing the Malaysian Inbound Tourism Association’s (MITA) Penang Tourism Expo 2010, which is scheduled to be held at the Penang International Sports Arena from Dec 3 to Dec 5.
The event, jointly organised by MITA, PenEvents Sdn Bhd and unique Pacific Resources, is expected to draw 30,000 to 50,000 visitors.
Law also said the state’s durian festival, which was held in June this year, would be held in May and June next year.
On tourist arrivals, he said China, India and Indonesia were alternative tourism markets for Penang.
“In July, when we visited Chennai in India, we realised that Penang was not well marketed there.
“By working with Chennai tour operators since then, Penang is now better promoted over there,” he added.
Law also said that in promoting and marketing domestic tourism, it was necessary to look at market segments rather than just family holidays.
“Potential segments include local business travels and gatherings of youth and student groups,” he said.
-News courtesy of The Star-
Sunday, 3 October 2010
Ah Heng’s char koay teow
Ah Heng’s char koay teow
WHILE the Lorong Selamat Char Koay Teow is not available, why not try other alternatives? One that is worth checking out is Ah Heng (pronounced Ah Hiang) Char Koay Teow at Island Park Kopitiam, George Town. Ah Heng started in the business as her uncle’s helper when she was in her teens. She has been frying char koay teow and char mee for almost two decades in Island Park Kopitiam. In 2005, she won an award in the La Moon Best Cooking Competition for the tastiest char koay teow.
There’s normally a queue during peak hours for the tasty char mee and koay teow. Ah Heng’s noodles have more gravy but she can accommodate the needs of those who like their char koay teow a little dry. You do not need to worry about her manners as she is a soft-spoken person. The price starts at RM3 only!
-Info courtesy of The Star-
WHILE the Lorong Selamat Char Koay Teow is not available, why not try other alternatives? One that is worth checking out is Ah Heng (pronounced Ah Hiang) Char Koay Teow at Island Park Kopitiam, George Town. Ah Heng started in the business as her uncle’s helper when she was in her teens. She has been frying char koay teow and char mee for almost two decades in Island Park Kopitiam. In 2005, she won an award in the La Moon Best Cooking Competition for the tastiest char koay teow.
There’s normally a queue during peak hours for the tasty char mee and koay teow. Ah Heng’s noodles have more gravy but she can accommodate the needs of those who like their char koay teow a little dry. You do not need to worry about her manners as she is a soft-spoken person. The price starts at RM3 only!
-Info courtesy of The Star-
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