Very good dinner at one of our favourite “chu-char” (cooked food) spots: Yean Yean in Tanjung Tokong.
Owner-chef, 52-year-old Fong Lee Loy is Hakka, but his repertoire covers all types of local cuisine loved by Penangites.
Chef Fong’s “hae cho” (Teochew-style crisp-fried pork-prawn balls) is his tribute to his very first place of work - the popular Teochew restaurant, Goh Swee Kee, way back in 1986 when he was a 16-year-old kitchen help.
Now, 36 years later, Chef Fong produces a very good Penang-style South Indian fish curry.
The Hakka braised pork with yam was clearly a nod to his own Hakka heritage.
Another must-not-miss dish was the braised fish maw and pig’s tendon dish, the dish boasts a sticky, rich sauce, replete with big umami flavours.
Kai lan with salted fish was the obligatory vegetable/greens dish.
An unexpected “find” this time was the Crisp-fried garoupa skin with salted duck’s egg-yolk.
The wok-braised Prawn noodles was exceptional, with some very fresh prawns cooked with yellow Hokkien noodles, bathed in a deep-flavoured crustacean sauce.
Yean Yean is well-known for the consistency of its cooking standards and quality of food served. This evening, Chef Fong seemed to have risen above his normal standards and delivered an exceptional dinner spread.
93, Jalan Lembah Permai, 11200 Tanjong Bungah, Penang, Malaysia
Tel: +6016-407 4868
Opening hours: 12 noon to 2pm, 5pm to 8.45pm daily, except Wednesdays.