[Penang, Malaysia] Cantonese dim sum at Toh Aka Lane

This small, one-month-old dim sum eatery was started by HK emigrant, King Pak - a former chef who’d decided to retire in Penang, like many Hongkongers have done in the past few years.

We ordered the usual suspects:

  1. Siew mai - steamed pork-shrimp dumplings. Slightly smaller in size compared to those from other dim sum spots in town. The orange-coloured topping on the dumplings (traditionally crab-roe or prawn roe, but nowadays can be Japanese flying fish roe or tobiko) is missing. Gives the dumplings an “incomplete” appearance.

  2. Har kow - steamed prawn dumplings. Also smaller in size than those outside, and the skin was way thicker than should be.

  3. Sheng jian pao - Shanghainese meat-filled pan-fried buns. Tasty fillings, but the skin was thick and doughy - either over-kneaded, or too much oil added to the dough before kneading.

  4. Lor mai kai. Okay.

  5. Ham sui kok. Average-tasting.

  1. Jin deui. These were okay, with mung bean filling. I’d have preferred the ones with crushed peanut filling.

  1. Claypot chicken rice. Quite tasty - with well-marinated chicken, Chinese waxed sausages and chopped scallions, and a light, soy sauce-based dressing. It was freshly-cooked a la minute.

Pretty casual spot for a Cantonese meal. Probably needs a while more to settle down.

Address
Hong Kong 1987
2, Lorong Toh Aka, 10100 George Town, Penang, Malaysia
Tel: +6012-315 9167
Opening hours: 9am to 4pm Mon to Fri. 9am to 6pm Sat & Sun.

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Some meals you win. Some you don’t. :grinning:

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It’s been receiving some rave reviews from local food bloggers. Hmm.

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Do food bloggers actually care about what they are eating? Or once they’ve got the freebie meal, is that enough.

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You’re right. They’d be the last people we can trust.

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