[Penang, Malaysia] Local eats at ๐—”๐—ป๐—ฑ๐—ฟ๐—ฒ๐˜„'๐˜€ ๐—ž๐—ฎ๐—บ๐—ฝ๐˜‚๐—ป๐—ด

๐—”๐—ป๐—ฑ๐—ฟ๐—ฒ๐˜„โ€™๐˜€ ๐—ž๐—ฎ๐—บ๐—ฝ๐˜‚๐—ป๐—ด in Batu Ferringhi, right across the road from the popular Shangri-laโ€™s Golden Sands Resort, is a super-casual eatery, owned by the very personable Lim Phang Peng @ Andrew Lim.

Perched on a 2nd floor corner of the Eden Parade, the breezy 23-year-old eatery is ultra-casual. Considering that the youngish owner, the loquacious, impossibly efficient Andrew himself is only 43, he really must have started early. Andrew seems to be able to anticipate oneโ€™s every need, and knows exactly which dishes one should try depending on that personโ€™s taste preferences.

Cooking is done mainly by his younger brother, Lim Phang Wann โ€“ Andrew calls him Chef Wann, and positively bursts with big, bold flavours.

The Lim brothersโ€™ parents, retired Hainanese cooks, still help out, which explains the confident, competently turned-out dishes which we had:

  • ๐—–๐—ฟ๐—ถ๐˜€๐—ฝ๐˜† ๐—ฑ๐˜‚๐—ฐ๐—ธ ๐˜„๐—ถ๐˜๐—ต ๐—ฝ๐—ฎ๐—ป๐—ฐ๐—ฎ๐—ธ๐—ฒ๐˜€ (RM39.90). This dish is a British-Chinese classic which Andrew had successfullly recreated for a British expat customer who yearned for the dish โ€œfrom homeโ€. Here, Chef Wann marinated the duck for 24 hours before steaming it. The duck will be deep-fried upon order, then served with shredded cucumbers & scallions, hoi sin & sour plum sauces, and tortilla wraps.

  • ๐— ๐—ฎ๐—น๐—ฎ๐˜†๐˜€๐—ถ๐—ฎ๐—ป ๐—ฏ๐—ฒ๐—ฒ๐—ณ ๐—ฐ๐˜‚๐—ฟ๐—ฟ๐˜† (RM17.90). Very boldly-spiced curry with tender cubes of beef and potatoes.

  • ๐—ฃ๐—ฒ๐—ป๐—ฎ๐—ป๐—ด ๐˜€๐—ผ๐˜‚๐—ฟ ๐—ฐ๐˜‚๐—ฟ๐—ฟ๐˜† ๐˜€๐—ฒ๐—ฎ๐—ฏ๐—ฎ๐˜€๐˜€ ๐—ณ๐—ถ๐—น๐—น๐—ฒ๐˜ (RM31.90). Another very well-cooked dish: fresh seabass fillets and okra, in a piquant tamarind-chili gravy.

  • ๐—ฆ๐—ฐ๐—ฟ๐—ฎ๐—บ๐—ฏ๐—น๐—ฒ๐—ฑ ๐—ฒ๐—ด๐—ด๐˜€ ๐˜„๐—ถ๐˜๐—ต ๐˜๐—ผ๐—บ๐—ฎ๐˜๐—ผ๐—ฒ๐˜€ (RM13.90). Like all of his other dishes, even the simple scrambled egg dish was very flavoursome.

Definitely one of the best casual eats Iโ€™d ever come across in Penang lately.
Customers, many of whom are regulars, often have their photo headshots pasted on the walls there!

๐—”๐—ป๐—ฑ๐—ฟ๐—ฒ๐˜„โ€™๐˜€ ๐—ž๐—ฎ๐—บ๐—ฝ๐˜‚๐—ป๐—ด is at the 2nd Floor, Eden Parade, Jalan Sungai Emas, 11100 Batu Ferringhi, Penang, Malaysia. Itโ€™s open 12 noon to 10pm daily, except Tuesdays.
Tel: +60 4-881 1688

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Wow, thatโ€™s great.

Causal place? It seems they use textile tablecloth. :laughing:

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So many of these restaurants seem to have open sides or doors. Are mosquitos not a problem there?

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Not so much for Andrewโ€™s Kampung, which is on the second floor (British system, which has a Ground Floor; itโ€™ll be third floor using the US system), but I do know it can be a problem in some other eateries on the ground floor in that same area.

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