Pitt Street Koay Teow Thng is one of the famous Koay Teow Thng in Penang that has been around for 60years. The original location of this Koay Teow Thng was at Pitt Street. It was moved to the new location at Carnarvon Street a few years back. One of the Specialists of this shop is the fish balls that are made of Eel Fish and the fish balls are homemade. Pitt Street Koay Teow Thng also selling Char Koay Teow now and the taste is promising too.
Koay Teow Th'ng is flat rice noodles, served in soup. It is topped with their homemade Eel Fishballs, pork meat that has been minced and flattened, and we were surprised to find some golden deep-fried Pork Lards in the bowl as well. The noodles were silky smooth, every ingredient is in perfect harmony. The Eel fishball though has a slightly different texture than the usual fishball bounciness, we can taste the delicate sweetness of the eel itself. It is definitely a hearty bowl of delicious Koay Teow Th'ng!
The broth was out of this world. Subtly rich with the extract from the bones.
Tiger CKT is one of those famous CKT that located in a Old Coffee Shop in George Town, which is open for breakfast and lunch, perserving is RM7.50 at this date and time, comes with 2 large prawns, and will customize the CKT to your requirements. I would rate this place is as one of the Top CKT in town. (personal).
The Char Koay Teow may not look much different from the others, but it was really delicious, fragrantly fried with lots of “wok-hei” flavour! We suspected the use of duck egg made the delectable plate even more fragrant. It didn’t leave a very greasy feel too. Much better than the one we had from an unknown stall in Pulau Tikus the previous day!
The place was in in full swing on Sunday morning circa 10.00am and we were lucky to secure the last table or else we might need to wait table for hours according to Ken. We placed our order and wait patiently for our food to be served. There are other foods available in the coffee shop too such as prawn noodle (known as Hokkien Mee in Penang), Lor Bak and etc.
The dry version is drenched with think and starchy gravy, while the soup version is served with conventional wan thun mee savoury soup. Personally, the al-dente noodles are an enjoyment in biting, and I would prefer the soup version over the dry one, as I am not a real fan of starchy gravy wan thun mee. However, this is a pretty subjective matter and it should up to individual's preference.
他们的云吞面和细蓉是不少Penang人都非常着迷和爱吃的啦!!
The plate of barbeque pork and roasted pork is a sight to behold. The slices of meat are cut into a good bite size, thick enough to taste. The nicely caramelised barbeque pork imbued with flavors and aromas is apparently big hits with diners. The Chinese wine and many types of marinating spices provided an interesting play of taste and flavors to the tender and tasty meat.
But the fact that it is still standing strong today proves one thing- they have garnered an appreciate following with superior food quality. It has a restricted menu.... it only offers an array of Roast meat... served with springy Wan Ton Mee (no Rice is served if you must know) as well as Porridge. One of the places that I would like to go for a casual, meat-licious meal.
