A hot pot of Tomyum served piping hot with assorted seafood did sooth our crave for Tomyum, a little sour that compliment with tolerable spiciness. Under the air conditioned space, no sweat to finish the whole pot
Overall, most dishes that I tasted here today pass with flying colors.
Wang Thai at All Seasons Place has been serving up Thai food for the residents in the neighborhood for quite some time but recently, there's a stiff competition for Thai food, particularly within the commercial building of All Seasons Place. The new addition- Chang Thai Restaurant is the new venture behind Tomyummy Noodle House. It has plenty of Thai-influenced dishes to offer- from Kerabu to Fried Fritters, Tom Yum, Seafood and classic stir fry dishes. But prices are on the higher side and the food quality is merely passable-satisfactory.
Leong Hee Seafood (龙禧海鲜小馆) is a proud Penang brand that stands the test of time, established in the 70's, Leong Hee specializes in catering services (wedding or occasions); the extended branch at Paya Terubong is well-received by the residents living nearby. Like most Chu Char places in Penang, it offers quite an extensive local Chinese delights but at unbeatable prices. The place is often full on weekends and the regular patrons would make their reservation in advance so if you have something particular in mind, it is suggested that you make advance reservation to beat the queue too. Leong Hee Seafood is a stall operating in 1997 Coffee House along Jalan Paya Terubong.
Mookata Thai Traditional BBQ Steamboat 滿鍋大 is a stall at Kedai Kopi 1997 that opens during dinner hours. Here's the location.
Dining out in a proper restaurant might not necessary be too grueling to the wallet, at least for the case of James Foo Western Food. The long-established name is known to every Penangite for its great dining deals and its strength to serve localized Western food. While the place does not feel as "fancy" as compared to some of the newly established cafes in town, some of the dishes taste equally good, but at discounted rates. The Western-food focused menu has since expanded from the locals' favorites (of Chicken Chop, Fish N Chips) to a vast selection of International fusion dishes, at very competitive prices.
The Brown Marbled Grouper is one of the most-ordered dishes, we had ours steamed and served with premium Soy sauce. The fish was fresh with the most delicate flesh, the texture was addictively bouncy with a hint of seafood sweetness. It was good but could be better if it was served to us piping hot (did not come as hot as expected). The Octopus was alright, though we were a little underwhelmed with the portion and price, we thought the special sauce blended well with the Seafood (the winning factor was the subtle sweetness with a mild heat). If Rice is too mainstream, go for their Singaporean Bee Hoon. For Rm 5, we thought the portion was rather generous and the noodles were expertly cooked (and seasoned). Though there were some hits and misses, we were generally pleased with the food quality.
Fried Clams in Sweet and Sour Sauce 酸甘蒸啦啦 RM20.00
