Ph.Ds of FOOD

Singapore Food Blog

Penang Food Trail – Penang Road Laksa, Chendol & Ice Kachang

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Penang Road Laksa

Penang Road Laksa

How could we visit Penang without trying their specialty – Penang Laksa! Penang Laksa is vastly different from the curry laksa we have in Singapore. Penang Laksa is a noodle dish in spicy and sour fish assam fish broth topped with various shredded vegetables, including cucumber, onions, red chili, pineapple, lettuce, mint and ginger. Accompanying it is also a spoonful of petis udang or 蝦羔, a thick sweet prawn/shrimp paste.

Penang Laksa

Penang Laksa

We tried Penang Laksa from a stall just at Penang Road and Lebuh Leng Kee. Well, I’m no fan of vegetables and the entire bowl of Penang Laksa was filled with shredded vegetables. However, the strong spicy and sour taste masked the taste of vegetables, so all I could taste was their crunchiness. Compared to Singapore’s coconut milk curry based laksa, Penang Laksa is slightly more refreshing and less overwhelming. But for Penang Laksa, we can drink the soup without feeling too sick or heaty. The added sourness also made the entire dish more appetizing.



Ice Kachang

Ice Kachang

Other than Penang Laksa, Chendol and Ice Kachang were also served there. And on a extremely hot and sunny day, such cooling desserts really do taste and look appetizing. The chendol was not worth the extra calories and cholesterol. It was not thick enough, seemingly lacking in gula melaka and coconut milk. For better chendols, it is still better to head to Malacca (specifically to store 88, along Jonker Street). On the other hand, the ice kachang topped with ice cream was slightly better, though nicer ones can be found in Singapore. Something special about the Ice Kachang over here was the addition of Sarsi, which made it more refreshing and a great thirst quencher in hot weather.


Written by foodphd

March 14, 2011 at 1:29 pm

One Response

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  1. The laksa looks amazing!
    I livei n Penang and yet Ih ave never seen such a tasty looking bowl of laksa lol


    June 20, 2011 at 6:21 pm

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