Penang Food Delights at Traders Hotel Singapore Cafebiz15 September, 2013
Traders Hotel, Singapore will showcase a wide selection of yummy Penang food at Cafebiz and Ah Hoi’s Kitchen from 13 September to 31 October 2013. These Penang dishes include Char Kway Teow, Assam Laksa, Hokkien Mee, Assam Prawns, Chicken Curry Kapitan, Rojak, Tau Kwa Sumbat, Nasi Goreng Teluk Bahang, Loh Bak, Mee Goreng Mamak Penang and Curry Mee. The best part is you can have as much as you want since the dishes will be featured on a rotating menu for the Cafebiz buffet, together with a range of international cuisine. A selection of six dishes will be available for dinner at Ah Hoi’s Kitchen.
Penang’s hawker street food owes its origins to the multi-racial melting pot of Malay, Chinese and Indian cultures. In addition, there is Penang Nonya cuisine of Malay, Chinese and Thai influence. During our last trip to Penang, we found ourselves indulging in local street hawker food all the time as they were all just so yummy and tasty – they bring a unique twist to dishes that we usually enjoy in Singapore e.g. Hokkien Mee, Laksa and Char Kway Teow! Thus, we had to check out Traders Hotel Singapore “Penang’s Hotties” feature at Cafebiz.
We tried a range of different Penang food – of which the following, we believe, are must-try dishes during the short 1.5-month period that Traders Hotel Singapore Cafebiz and Ah Hoi’s Kitchen is hosting these Penang food.
Penang Hokkien Mee
Penang Hokkien Mee (or commonly called as 虾面 or 福建面) comprises rice and egg noodles served with hard boiled eggs, small prawns, meat slices, kangkong in a spicy prawn stock. The soup is savory and sweet with prawn flavor and the ingredients e.g. prawns very fresh. The soup can be quite spicy so request for less chili prawn paste to be mixed in the soup if you can’t take spicy food.
Penang Assam Laksa
Penang Laksa (in Malay – Laksa Pulau Pinang) is a dish of thick round rice noodles in a spicy and sour tamarind-based (or assam fruit-based) fish soup. The dish is garnished with mint, cucumber, onions, shreadded lettuce, pineapple and shredded mackerel (Ikan kembung). Unlike Singapore Laksa dishes (which are hot and spicy), the assam or tamarind gives the Penang Assam Laksa soup a sour taste. Taste the assam soup before adding in squeezed lime lest it gets too sour!
Penang Assam Prawns
If you like the taste of assam laksa, then you will like Assam Prawns, which is also cooked and fried in the same appetizing tamarind and dark soy sauce. Use your hands to feast on the Assam Prawns – that’s the best way to enjoy the assam taste with the prawn shells and meat!
Pengat Dessert – Gula Melaka with Sago and Banana
Pengat is a popular Nyonya sweet broth. Pengat is a coconut milk-based treat made with fruit or ‘sweet’ vegetables (banana, jackfruit, pumpkin, breadfruit, taro). This dessert is then sweetened with Gula Melaka – a sugar made by boiling down the sap collected from the cut stalk of an immature coconut palm flower.
Diners during the Traders Hotel’s Penang Food Promotion will qualify for a lucky draw and may win a two-night stay at one of three Penang hotels: Shangri-La’s Rasa Sayang Resort and Spa, Golden Sands Resort and Traders Hotel, Penang.
The Penang Food Promotion at Cafebiz is priced at the following rates (inclusive of free flow soft drinks):
S$47 (Adult); S$23.50 (Child) for Buffet Lunch from Monday to Friday
S$58 (Adult); S$29 (Child) for Brunch on Saturday and Sunday
S$58 (Adult); S$29 (Child) for Buffet Dinner from Monday to Wednesday
S$63 (Adult); S$31.50 (Child) for Buffet Dinner from Thursday to Sunday
Prices are subject to 10% service charge and prevailing tax. Do note that the Penang dishes are featured on a rotating menu basis – not all will be available at Cafebiz buffet at the same time so call ahead to check if there is a particular Penang dish that you want to try.
For reservations, please visit www.tradersdining.com.sg or call Cafebiz at 6831 4374 or Ah Hoi’s Kitchen at 6831 4373.
Address: Traders Hotel Singapore, 1A Cuscaden Road Singapore 249716
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Ieat&eat5 November, 2013 at 5:10 pm
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