klyeoh
August 27, 2019, 7:48am
2
OK, you threw me off initially as I looked at the pictures and was thinking, “Oh Lord, Xiamen, yet nothing looked familar compared to Penang’s Hokkien food”. Well, these did look like what one would expect to see on one’s dinner table in Heilongjiang.
This is what I’d expected food in Xiamen to look like:
Hock Chuan Heong is one of the top 4 Hokkien (Fujianese) restaurants in Penang. The other three are Ang Hoay Lor, Sin Lean Heang and Quan Zhou. All 4 restaurants offer about the same spread of dishes originating from Hui’an County in Quanzhou Prefecture, Fujian Province, China.
[DSC01208]
Hock Chuan Heong was founded in 1989, and is now run by 57-year-old owner-chef, Ang Peng Teng, a former mechanic who never dreamt of entering the kitchen until his father died suddenly just a year after star…
or this:
Ang Hoay Lor is perhaps Penang’s oldest Hokkien/Fujianese restaurant, founded just after the end of World War II, it’s now been purveying Hokkien food originating from Hui’an (in Quanzhou Prefecture, Fujian Province, China), the home county of the Ang family which started the eatery, for more than seven decades now.
Today, the owner-chef, Ang Peng Hwa, is the 3rd-generation of the Ang family to run the restaurant, reproducing the dishes which made Ang Hoay Lor a must-visit even for foreign visi…
1 Like
