Here’s to Penang hawker fare with a Klang Valley twist

Restoran Penang Corner at Kepong.

If you’re craving hawker food from good old Penang, make a bee-line for Restoran Penang Corner at Jalan Kepong Baru.

Bear in mind that the restaurant is more like a roadside food court with several stalls operating inside than an actual “restaurant”.

While there is a ceiling above you, the “walls” consist of iron grills. That being said, the whole set-up is more than sufficient for its purpose, which is to serve Penang-style hawker fare.

Penang-style Curry Mee with coagulated pork blood.

The Curry Mee here is certainly worth a try. Though some say the Curry Mee at Restoran Okay in SS2 or Sun Sea in OUG is better, they serve up a pretty decent version here too.

Beware the coagulated blood (not for the faint-hearted) that is part and parcel of this dish.

The chilli paste however was beautifully fragrant, most likely from the fried shallots in it, while the cuttlefish and half-raw cockles were a great addition that gave the dish an added oomph.

If you’re the kind who only likes traditional-style Curry Mee, then you may be somewhat disappointed that this stall serves meatballs instead of prawns. It was a pretty good meal, all the same.

Penang Hokkien Mee, or popularly referred to as Prawn Mee.

This Prawn Mee has a flavourful base but yet again, there was a bit of a mismatch in terms of the sides served with the dish.

The soup, chilli paste, fried shallots, bean sprouts, pork slices, and eggs were on point, but instead of the traditional kangkung that most expect in a bowl of authentic Prawn Mee, the twist here was fish cake instead.

Oh well, if you disregarded the fish cake, this is actually a rather decent offering, worthy of being called Penang Prawn Mee.

A bowl of Penang Char Kuey Teow with almost-raw cockles.

Then there’s Penang’s most well-known hawker favourite – Char Kuey Teow. This time around, the additions were authentic.

There were prawns, chives, cockles, bean sprouts, slices of lap cheong, and even bits of pork lard in the mix.

If you’re not into almost-raw cockles, simply bury the cockles under the piping hot pile of kuey teow for an extra minute and it will be cooked to perfection.

If you’re open to trying Penang hawker fare with a Klang Valley twist, then you will love the offerings here.

Restoran Penang Corner
Jalan Kepong Baru, Kepong
52100 Kuala Lumpur
GPS: 3.206880, 101.644220

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