[Penang, Malaysia] Teochew porridge dinner at The Teochew Club

A Teochew porridge lunch or dinner spread is often regarded as the ultimate representation of a Teochew comfort meal. It consists of plain white rice porridge - grainier than a Cantonese rice congee and more liquid than Hokkien rice porridge - served with a spread of side-dishes.

Three-week-old The Teochew Club currently serves one of the most basic and authentic renditions of a Teochew rice porridge meal. Located in a dining and bar district in Pulau Tikus, The Teochew Club operates from 4pm till 1am daily, except Wednesday - catering largely to the beer-drinking crowd who look for a late supper afterwards.

Side-dishes we ordered are the usual suspects:

  1. Soy-braised pork belly.

  2. Soy-braised tofu.

  3. Soy-braised pig’s intestines.

  4. Duck-and-taro stew.

  5. “Preserved radish” omelette (Chai por nerng).

  6. Stir-fried tofu with leeks in fermented brown bean sauce.

  7. Clockwise from top: fermented tofu, salted duck’s egg and preserved radish.

This new eatery has been full every meal-time ever since it opened back on Nov 18.

Address
The Teochew Club
17, Lintang Burma, Pulau Tikus, 10250 George Town, Penang
Tel: +6010-948 2024
Operating hours: 4pm to 1am daily, except Wednesdays.

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Back to The Teochew Club for dinner this evening. Had its two best dishes on the compact menu:

  1. Crisp-fried black pomfret. Absolutely loved this dish and won’t hesitate to come back again (and again) for it: the whole black pomfret is butterflied, dusted in flour and fried slowly in hot oil till it’s crisped on the outside, but with the flesh still moist. The fins and tail were crispy-crunchy and be consumed.
    The fish is blanketed with a thick sauce flavored with fermented brown soy-beans (taucheo and finely-diced red and green capsicums.

  2. Stir-fried roast pork with dried chilis. Here, the Cantonese-style roasted pork belly piece were stir-fried with a thick, very sweet, caramelly, soy-flavored sauce, spiked with dried chilis.

Other dishes ordered were the usual suspects:
3) “Chai por” (salted radish) omelette,

  1. “Taukwa char sua-nah” - the Teochew classic of stir-fried hard tofu with leeks. The version here is simple, with only a taucheo-flavored sauce. The usual version I have elsewhere will include pork and shrimps in the dish.

  2. Fermented tofu - absolutely love this: total umami overload.

  3. Braised preserved mustard greens (“mui choy”), with bits of pork fat.

  4. Soy-braised pig’s intestines.

Super-simple meal, but pure Teochew comfort food.

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