Looking at both of this photographs of Hock Chuan Heong Restaurant, it just reminded me of the black and white photographs taken during the 60′s & 70′s that I inherited from my dad. It was fully beautifully painted of his growing up and some were with my mum too, part of her young teen. I guessed it was the time dad courting mum, just lovely. Do you keep such treasures?
Uncle Lee who had been our host whenever we dropped by Penang brought us to taste the famous authentic Hokkien cuisine called Zhu Cha and Hock Chuan Heong Restaurant at Pengkalan Weld area is famous for that. In this lunch trip we had Uncle Lee, Ken, PenangTuaPui, Syd and myself.
Firstly came the Char Tong Hoon (Stir Fried Glass Noodle) which was simple and yet amazingly delicious. The glass noodle was fried to perfection, not too dry but rather moist, yet not soggy at all. The “wok-hey” was spot on. I just can’t stop chopsticking into this dish. Tasty is how I would word it.
Char Oe Chia (Pan Fried Oyster Omelette) was superbly done, it was the art of culinary inherited by the island itself, a rare treasure. I had a few similar to this dish in Penang but this was the best I ever eaten. I do notice the way Hokkien fried their oyster omelette was rather different compared to the Teo Chew. The texture of the dish served here was soft and slightly gooey which suited my liking and Teo Chew does it more of a slight crispy omelette. “Hock Chuan Heong pan out the best Oyster Omelette!”, Syd shouted at me.
This simple stir fried dish called Char Tao Kua (Stir Fried Tofu with Leek) is amazing as the texture of the tofu was done so perfectly delicious and the leek was cooked to perfection. I always liked my leek not too overly cooked and the chef here had it spot on to my taste. This dish is definitely recommended to go along with a pint of chilled lager!
This braised mix noodle tasted absolutely good too as it soaked up the richness of sauce and full of “wok-hey”. It was such a pleasant to be able to nibble into this dish, the shrimp was fresh and the pork was tender too.
Talking about pork, this is the best pork soup that I ever tasted and it is called Bak Kee. The texture was amazing, silky on the outside soft tender inside, yet the sweetness and deliciouness of the soup rounded up the whole dish. It is just amazing unthinkable to be able to sit in and dine myself through such an authentic meal of my own clan. “. . . . . a lost culinary art within me, rediscovered it with full of richness and cultured . . . . .” . . . . . Sunny Yaw
Hock Chuan Heong Restaurant
344-G-5, Pengkalan Weld,
Opening hour: Lunch until around 6:30pm