[Penang] Dinner options at Delima Mas Kopitiam, Island Glades

The retail and dining precinct in Island Glades, a middle-class suburb on the outskirts of George Town, is bounded by four streets: Lorong Delima 3, Lorong Delima 5, Lorong Delima 6 and Lorong Delima 7. There are 4 large traditional Chinese-style coffeeshops or kopitiams on each of the four corners of the retail area: ๐—š๐—ฒ๐—ป๐˜๐—ถ๐—ป๐—ด ๐—–๐—ฎ๐—ณ๐—ฒ (which only opens for breakfast & lunch), ๐— ๐˜‚๐˜๐—ถ๐—ฎ๐—ฟ๐—ฎ ๐—ฆ๐—ฒ๐—น๐—ฒ๐—ฟ๐—ฎ which opens for dinner, and ๐— ๐—ฎ๐—ป๐—ฑ๐—ฎ๐—ฟ๐—ถ๐—ป ๐—–๐—ฎ๐—ณ๐—ฒ and ๐——๐—ฒ๐—น๐—ถ๐—บ๐—ฎ ๐— ๐—ฎ๐˜€ which opens throughout the day.

This post looks at some of my favourite dinner options at ๐——๐—ฒ๐—น๐—ถ๐—บ๐—ฎ ๐— ๐—ฎ๐˜€.

:small_orange_diamond: Khao ka moo - Thai-style braised pigโ€™s trotters with rice. Terrific version here, and as authentic-tasting as any Iโ€™d had in Bangkok.

:small_orange_diamond: Roti canai - South Indian paratha. Although the Indian populace in Penang (like elsewhere in Malaysia and Singapore) are mainly Tamilian, the local roti canai (called roti prata in Singapore) actually resembles the Keralan paratha: lighter, fluffier and crispy on the edges.
The very popular stall in Delima Mas serves one of the better ones Iโ€™d found in this Batu Lanchang/Bukit Gelugor area. I like mine drenched with just dhal curry (called paruppu here).

:small_orange_diamond: Thosai - these were some of the best ones Iโ€™d come across in this area: thick, spongey, pillowy-soft South Indian savoury crepes from a small stall called ๐—ฆ๐˜๐—ฎ๐—ฟ ๐—ฃ๐—ฆ๐—ž.

Thosai is made from a mixture of ground ๐˜ถ๐˜ณ๐˜ข๐˜ฅ ๐˜ฅ๐˜ข๐˜ญ (black lentils), ๐˜ค๐˜ฉ๐˜ข๐˜ฏ๐˜ข ๐˜ฅ๐˜ข๐˜ญ (Bengal gram) and a few fenugreek seeds, and soaked raw rice. The batter is left to ferment, before being griddle-cooked, yielding thick, spongey dinner plate-sized pancakes, to be eaten with earthy, spiced ๐˜ฑ๐˜ข๐˜ณ๐˜ถ๐˜ฑ๐˜ฑ๐˜ถ - yellow lentil curry, flavoured with a tempered mix of ginger, mustard seeds, curry leaves and cilantro. I was also given a red-hued Tamilian fish curry, sour with tamarind, mouth-wateringly aromatic. Only RM3 (US 65 cents) for a satisfying meal thatโ€™s big on flavours. Thatโ€™s Southern comfort for me.

:small_orange_diamond: Sar hor fun and Yee fu mein - we ordered two types of Cantonese-style fried noodles here. There are stalls specialising in sar hor fun and yee fu mein in the other 3 kopitiams, but the ones here are the best-tasting Iโ€™d had thus far.

Sar hor fun is a very tasty, wok-seared flat โ€œhor funโ€ rice noodles and โ€œmai funโ€ rice vermicelli noodle dish, blanketed with a delicious eggy gravy, with prawns, pigโ€™s liver, pork and choy sum greens.

Yee fu mein are a form of very aromatic, roasted noodles which has been re-hydrated then wok-seared with lard, dark/light soy sauce and sesame oil, before being blanketed with the same delicious gravy as for the โ€œsar hor funโ€ dish. Both dishes are served with pickled green chilis to cut through the eggy-richness of the dishes.

Delima Mas still has a few other popular stalls which weโ€™ve yet to try, so a return visit beckons.

Delima Mas
Lorong Delima 6, Island Glades, 11700 Penang, Malaysia
Tel: +6016-443 3304
Opening hours: 7am to 10pm, Mon, Wed to Sun. Closed on Tuesdays. (Note: Different stalls open for breakfast, lunch and/or dinner. This review was done at dinner-time, i.e. 5pm - 7pm).


The Khao Ka Moo looks outstanding. And the Thai Braised Pork Leg makes me wonder if it is better than the Cowboy Hat Ladyโ€™s operation in Chiang Mai? I went there are couple months ago and she was gone but one of the ladies was wearing a cowboy hat to keep the tradition alive. But the braised pork leg was only fairly good, not as good as it used to be.
The Roti Canai is new to me, adding the dhal to it makes it look even richer. Interesting.

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Itโ€™s always better in the home country - and Chiang Maiโ€™s food is always very, very good.

Itโ€™s the local (Malaysian) send-up of the Indian paratha, but made lighter, with added crispness and flakiness.