Checked out a new casual eatery in George Townβs old Chinatown quarter, π€πΆ π«πΆ on 114 Campbell Street, which offers a variety of Fujianese and local Hokkien dishes.
Owner-chef, Joseph Ooi, is a F&B veteran with 30 years of experience, both in Penang and also overseas, most recently in Xiamen, China. The house specialty is its ππͺ ππͺ ππͺπ¨π―π’π΅πΆπ³π¦ πππ’π€π¬ ππ³π°π―π»π¦ ππ³π’πͺπ΄π¦π₯ ππ°π³π¬ ππͺπ€π¦, which features lightly-spiced, soy-braised pork belly served atop steamed white rice.
Braised pork noodles. Exactly the same taste profile as for the ππͺ ππͺ ππͺπ¨π―π’π΅πΆπ³π¦ πππ’π€π¬ ππ³π°π―π»π¦ ππ³π’πͺπ΄π¦π₯ ππ°π³π¬ ππͺπ€π¦, but with flat wheat noodles in place of rice for the carbs. Fish-balls for additional garnishing, plus choy sum greens.
Between the two options, my personal preference is for the steamed white rice, which absorbed the sauce better.
Bee hoon (rice vermicelli) soup with braised pork. The soup noodle version seemed blander.
Salted fish sambal. The best item we had for this meal - a tasty, fragrant Chinese-style sambal, the sort one associates with retro foods of the 70s Penang. Must-order.
Braised lettuce with pork lardons.
Soy-vinegar black fungus.
Soy-vinegar cucumbers.
Soy-braised hard tofu. Nicely done.
Braised cabbage. Slightly on the bland side.
Soy-braised eggs.
Very simple, comfort food for the locals, We were actually expecting a more elaborate menu, seeing that this place has the same owner as Mood.
Address
Qi Xi
114, Lebuh Campbell (Campbell Street), 10100 George Town, Penang, Malaysia
Tel: +6016-444 1918
Opening hours: 11am to 9pm daily
