We found some of the best Northern Chinese noodles and dumplings at ๐ก๐ถ๐ฎ๐ป ๐ช๐ฒ๐ถ ๐๐ต๐ถ๐ป๐ฒ๐๐ฒ ๐๐๐บ๐ฝ๐น๐ถ๐ป๐ด๐ on Kimberley Street yesterday. This 4-year-old spot is run by Penang-born Danny Woo and his Fujian-born Mainland Chinese wife.
Whilst their menu offerings do not differ much from those at other Mainland Chinese-style eateries, we were very pleasantly surprised to find the same dishes here actually taste so much better than anywhere else weโd tried in Penang, with fresher and obviously much better-quality ingredients.
What we tried:
๐๐ฉ๐ฆ๐ฏ๐จ ๐ซ๐ช๐ข๐ฏ ๐ฃ๐ข๐ฐ or Shanghainese pan-fried meat buns. ๐๐ฉ๐ฆ๐ฏ๐จ ๐ซ๐ช๐ข๐ฏ ๐ฃ๐ข๐ฐ originated in Shanghai during the late 19th century (Qing Dynasty). They evolved from Northern Jiangsu-style steamed buns, adapted to local Shanghainese tastes by being pan-fried rather than steamed. Its characteristic feature is a fluffy, savory pork-filled bun with a crisp, golden-brown base.
๐๐ชว๐ฐ๐ป๐ช or boiled minced pork-and-chive dumplings (Chinese: ้คๅญ). The invention of ๐๐ชว๐ฐ๐ป๐ช is often attributed to Zhang Zhongjing, a famous physician of the Eastern Han Dynasty (approx. 1,800 years ago). Legend says he created them to help treat frostbitten ears by wrapping medicinal herbs and meat in wheat flour dough.
Minced pork-and-cabbage dumplings. These ones do not have the assertive chive flavor, but is sweeter from the cooked cabbage. Very tasty!
๐๐ฐ๐ฏ๐จ ๐บ๐ฐ๐ถ ๐ฃ๐ข๐ฏ ๐ฎ๐ช๐ข๐ฏ or Shanghainese scallion noodles (Chinese: ่ฑๆฒนๆ้ข) - this simple, homely fare is often regarded as comfort food for the Shanghainese. The version here seemed to differ from the common Shanghai version due to its lack of soy sauce in the dressing - not sure why, probably need to ask the proprietor the next time I dine there
๐ก๐ฉ๐ข ๐ซ๐ช๐ข๐ฏ๐จ ๐ฎ๐ช๐ข๐ฏ or noodles with fried bean sauce (Chinese: ็ธ้ฌ้บต). Zha jiang mian is said to have originated in Shandong, China, but its creation has also often been attributed to the 16th century Manchurian Emperor Nurhaci of the Qing Dynasty.
The dish usually consists of wheat noodles topped with a fermented soybean-based sauce, minced pork, and a variety of preserved and fresh vegetables. The very tasty version here has minced pork is fermented bean paste, julienned cucumbers, scallions and crushed peanuts.
The zhajiangmian has also evolved into jajangmyeon in Korea, introduced by Shandong immigrants and adapted to the Korean palate (e.g. caramel is added to fermented bean sauce to make it sweeter). Gonghwachun (Korean: ๊ณตํ์ถ) restaurant in Incheonโs Chinatown (founded 1905) is credited with creating the first Korean-style jajangmyeon. Today, jajangmyeon is perhaps Koreaโs most popular lunch noodle staple.
Soy-braised pigโs intestines. These were boiled till tender, whilst retaining a bit of the toothsome texture much appreciated by Mainland Chinese diners. The version here is much tastier than version Iโd tried in China - perhaps because itโs been localised for the Penang palate: lighter, subtler and more flavors from the marinade and seasoning here.
The fried, minced chili dip is da bomb! Adding a tiny bit of it can elevate every single dish to whole new level of deliciousness altogether.
Definitely a keeper.
Address
Nian Wei Chinese Dumplings
219, Kimberley Street, 10100 George Town, Penang, Malaysia
Tel: +6017-546 0113
Opening hours: 8.30am to 2.30pm, 5pm to 10pm, Tue to Sun. Closed on Mondays.
