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Penang Food Trail – Wong Chau Jun Restaurant

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Wong Chau Jun Restaurant @ Jalan Rangoon

Wong Chau Jun Restaurant @ Jalan Rangoon

Situated at 73 Jalan Rangoon road and only opened till 2.30pm is 王昭君小食馆. Its Wong Chau Jun Special 王昭君酸辣鱼头米粉 is a favourite with the locals. We were there at around 11am and the place was very packed. 7 of us ordered the following:

王昭君酸辣鱼头米粉

王昭君酸辣鱼头米粉

The specialty of the place – Wong Chau Jun Sour and Spicy Fish Head Noodle 王昭君酸辣鱼头米粉. But rather than order the fish head beehoon, we opted for the fish fillet beehoon. Both dishes are essentially similar, just using different parts of the Grouper fish. The fish fillet beehoon (thick rice noodle) was served in a claypot to preserve the heat. The grouper fish was very fresh and soft, it simply melted in our mouths. The clear soup was spicy and sour, with an uplifting fragrance of lemongrass. The soup was very appetizing. However, compared to the Thai clear tomyam soup, it was less sour and spicy. So for those who really enjoy that strong spicy and sour punch, stick to authentic Thai tomyam soups.

鱼片蒸河粉 (as served)

鱼片蒸河粉 (as served)

鱼片蒸河粉 (after mixing)

鱼片蒸河粉 (after mixing)

If you’re not a fan of sour and spicy stuff, you could try the Steamed Fish Slice Horfun 鱼片蒸河粉. Silky smooth horfun soaked in steamed special soy sauce – simply heavenly! The sauce was something similar to those you can find with Steamed Soon Hock in local Cantonese restaurants. It had a strong taste of soy sauce, ginger and Chinese wine. The horfun came with fresh Grouper fish fillets. Compared to the Grouper fillets in the fish head noodles, the grouper fish fillets were more tender, less soft and more chewy. Every piece of Grouper was smooth and succulent. The horfun itself was fresh and springy and after thoroughly soaking up the sauce, it tasted great! This is our favourite dish at Wong Chau Jun!

招牌豆腐

招牌豆腐

Our 2nd favourite dish has got to be the Wong Chau Jun Special Tofu 招牌豆腐. It is essentially deep fried homemade tofu with dried shrimps. It sounds pretty simple, and looks pretty simple too, but it tasted wonderful. The tofu was smooth and soft. The dried shrimps accentuate the taste of the sauce and when eaten together with the tofu, it added a secondary chewy texture. With the tofu soaking up the sauce, this unpretentious dish tasted great.

Mayonnaise Prawns Balls

Mayonnaise Prawns Balls

Deep fried fish skin

Deep fried fish skin

Pork Ribs

Pork Ribs

The other 3 remaining dishes tasted average. The deep fried prawns with mayonnaise was a slight disappointment. The batter was too thick compared to the small prawns, hence masking the taste of the prawns. The deep fried fish skin was rather unique, it made use of the skin from the grouper. An efficient use of ingredients! Taste wise, it was average, but it did have the chewiness of collagen. The pork ribs were average fare as well, nothing too fantastic, it can be found at many food stalls in Singapore.

 

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Written by foodphd

March 13, 2011 at 10:32 am

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