A Disappointing Dinner at Dehappy Seafood Restaurant

 Penang - Seafood dinners in Penang usually promise freshness, flavour, and unforgettable meals — especially at places known for their wide variety of live seafood.  Donny and I arrived with high expectations, excited for a feast after hearing so much about their offerings.

With tanks full of lobsters, crabs, and fish, Dehappy Seafood Restaurant certainly looked the part.

We decided to begin with two 500g crabs, each cooked in a different style: Singapore chilli crab and black pepper crab. Unfortunately, this was where the evening started to drift off-course. The supposed Singapore chilli crab tasted nothing like the signature flavour we know so well. Instead of the familiar sweet–spicy–tangy blend, the dish was overwhelmed by garlic. Donny and I both agreed it should have been named garlic chilli crab instead — the essence of Singapore chilli crab simply wasn’t there.

The pepper crab, priced like the chilli crab at RM18 per 100g, also fell short. A good pepper crab should have an assertive punch of black pepper, fragrant and fiery. But this version lacked that boldness, tasting surprisingly mild. On the bright side, the crabs themselves were extremely fresh, firm, and naturally sweet — a saving grace that reminded us of the potential the dishes could have had.

Next came the highlight of the evening: an 800g rainbow grouper, costing RM20 per 100g. Thankfully, this dish redeemed the meal somewhat. The fish was succulent, steamed perfectly, and paired with a sauce that complemented it well without overpowering its natural flavour. Presented on a burner, the dish stayed warm throughout, allowing us to enjoy every bite at its best texture.

We also ordered lala clams cooked with ginger and spring onion, a classic preparation that’s usually hard to go wrong with. While the clams were fresh, the dish didn’t stand out — pleasant but not memorable.

As we finished our meal, we couldn’t help reflecting on how Google ratings and online reviews often paint a different picture from reality. While many praised Dehappy Seafood Restaurant, our experience felt underwhelming, especially given the premium pricing. The ingredients were undeniably fresh, but the execution of key dishes — particularly the crabs which left much to be desired.

In a food paradise like Penang, where flavours are vibrant and competition is high, Dehappy’s dinner fell short of expectations. Fresh seafood alone isn’t enough; it’s the mastery of the cooking that truly makes the meal. Unfortunately, that was missing tonight.

A Serene Tea Experience at Qing Huan Chinese Tea House

 Penang - Our visit to Qing Huan Chinese Tea House in Penang felt like stepping into a different world — serene, elegant, and steeped in tradition. Located within a charming bungalow, the tea house required us to walk up a flight of steps before reaching its main hall. When we entered, we were greeted by a spacious, beautifully arranged room that exuded calm. Two kind elderly ladies welcomed us warmly; they were not staff, but friends of the owner who simply enjoyed spending their time there.

Shortly after, the owner herself appeared and introduced us to the teas available. She took her time explaining the different varieties, their characteristics, and which ones would suit us best. Her recommendation was Liu Bao tea, a fermented dark tea known for its earthy, woody notes and smooth, grounding flavour. Intrigued, I decided to order the 30-year Liu Bao, eager to experience something aged, refined, and full of depth.

Liu Bao, or Liu Pao, tea is a fermented, aged black tea that originates from the town of Liu Pao, Guangxi Province, China. 

Donny preparing the tea

Once the tea was prepared, the owner invited Donny to conduct the tea ceremony. Watching him perform the steps was both amusing and heartwarming. I had seen him make tea before in his office, but this time, he followed the careful guidance of the tea master, making the moment feel more meaningful.

Smell the Liu Bao tea

He began by rinsing the teapot and cups with hot water — a symbolic gesture to warm and purify. Then he added the Liu Bao leaves into the pot, poured the hot water over them, and swiftly discarded the first brew to “awaken” the leaves. The owner encouraged us to inhale the tea’s deep woody aroma, which was bold yet comforting.

Liu Bao tea

With each subsequent pour, the tea became smoother, and its fragrance grew more distinct. The flavour evolved gently, revealing layers of warmth and subtle sweetness. Sitting in that tranquil hall, sipping aged Liu Bao, and watching Donny carefully handle each step made the experience special — a quiet, reflective pause in the middle of our Penang adventure.   After spending hours drinking tea and chatting, it was getting dark outside and time for dinner.

Night time at the tea house

Kheng Pin Cafe - A Morning Breakfast Adventure

 Penang - Our Penang mornings always begin with food, and this time we made our way to the legendary Kheng Pin Café, a long-standing kopitiam beloved by locals for its honest, old-school flavours. Tucked along Penang Road, the café has no pretence; rusty chairs, marble-top tables, fans spinning lazily — but beneath that simplicity lies decades of culinary heritage. Most famously, it is home to one of Penang’s most iconic Loh Bak stall, a must-try for anyone visiting the island.

We started with a comforting bowl of Penang Hokkien Mee, a dish that Singaporeans would instantly recognise as prawn mee. Penang’s version, however, has its own distinctive personality. The broth was rich, spicy, and deeply aromatic, made from slow-simmered prawn shells, heads, and pork bones. Each spoonful carried the sweetness of prawns layered with the savoury depth of slow-cooked stock. Inside the bowl were thick yellow noodles, rice vermicelli, prawns, sliced pork, kangkung, bean sprouts, and half a hard-boiled egg. Topped with fried shallots and a dollop of sambal, it was a bowl that warmed both the stomach and the soul — the perfect start to our day.

Penang Hokkien Mee

Hokkien Mee hawker

Of course, we couldn’t come to Kheng Pin without ordering their famous Loh Bak. Watching the stall in action felt like witnessing a well-practised performance. The seasoned minced pork, mixed with five-spice powder, water chestnuts, and spring onions, was rolled neatly in bean curd skin before being deep-fried to golden perfection. Crispy on the outside, juicy on the inside — exactly what Loh Bak should be. Paired with the signature chili and sweet sauce, each bite delivered a satisfying crunch followed by the comforting flavours of five-spice and tender meat. It was undeniably one of the highlights of our breakfast.

Lor Bak

We also sampled their char koay teow, priced at RM10. As expected in Penang, the portion was modest and came with just two pieces of prawns, but what it lacked in quantity, it made up for in flavour. The noodles had good wok hei, were lightly seasoned, and not overly oily. It wasn’t the most delicious char koay teow in Penang, but it held its own — a classic, honest plate that matched the kopitiam’s old-school charm.

So what makes Kheng Pin Café so popular among locals? The answer is simple — consistency, heritage, and authenticity. Many of the stalls here have been operating for decades, each specialising in one dish and perfecting it over the years. Locals come not for trends or Instagram moments, but for flavours that have withstood time. The café is also strategically located, open early, and offers a wide range of iconic Penang hawker foods under one roof — a major draw for regulars and tourists alike.

Char Koay Teow hawker

A Hidden Coffee Gem in a Quiet Penang Home

 Penang - Our coffee stop that morning turned into an unexpected adventure. We had intended to visit Tongue Mission Coffee Roasters, but Grab led us into a quiet landed housing area instead. No café signboards, no familiar storefronts — just rows of peaceful homes. We were moments away from thinking it was a mistake, until Donny noticed a lady stepping out of a house with a takeaway coffee cup in hand. That small detail changed everything.

This is the frontage for this coffee shop.  Curious, we followed our instincts and discovered a quaint coffee setup operating quietly from a home, almost invisible unless you knew where to look. There was something charming about the simplicity — no flashy branding, just good coffee and a calm neighbourhood vibe.

I ordered a cappuccino, and it was excellent. The first thing that stood out was its velvety texture. The thick, creamy microfoam formed a smooth “cap” that stayed consistent from the first sip to the last. It wasn’t airy or stiff, but luxuriously smooth, with fine, almost invisible bubbles that elevated the entire drinking experience.

The glossy, clean surface wasn’t just aesthetically pleasing; it reflected quality. Perfect for latte art, it also delivered a balanced mouthfeel where bold espresso met creamy milk sweetness, without any distracting bubbles. It was refined, comforting, and memorable.

Sometimes, the best coffee experiences aren’t found on maps — they’re stumbled upon by chance.

A Morning Feast at Lhong Tou Tim Sum, Penang

 Penang - No visit to Penang feels complete without indulging in a proper dim sum breakfast, and our morning at Lhong Tou Tim Sum was nothing short of delightful. Known as one of Penang’s most famous dim sum restaurants, this spot attracts both locals and visitors eager to start their day with comforting flavours and time-honoured Cantonese classics. 

We arrived early, knowing how popular the restaurant can get, and were immediately greeted by the familiar sights and sounds of a bustling dim sum house. Steam rose from bamboo baskets, servers moved swiftly between tables, and the air was filled with the warm, inviting aroma of freshly prepared dishes. It was the kind of atmosphere that instantly makes you hungry, even before the first plate arrives.

We began with siew mai, a dim sum staple that sets the tone for any good meal. These were plump, juicy, and well-seasoned, with a satisfying bite that reflected careful preparation. Next came the Chinese chives shrimp dumplings, which were fresh and fragrant. The sweetness of the shrimp paired beautifully with the subtle sharpness of the chives, all wrapped in delicate translucent skin.

One of the standout dishes was the mackerel fish ball. Springy and flavourful, it had a natural sweetness that highlighted the quality of the fish. Simple yet comforting, it reminded us how well Penang does seafood-based dishes, even in something as humble as a fish ball.

The BBQ pork bun arrived next, warm and fluffy. The bun was soft without being doughy, and the char siew filling was sweet, savoury, and generously portioned. It was comforting in the best way — the kind of dim sum dish that feels like a familiar friend at the table.

We then moved on to the Hong Kong–style chee cheong fun, mixed style, served with both char siew and shrimps. The silky rice rolls were smooth and soft, soaking up the light soy-based sauce perfectly. The combination of tender barbecue pork and fresh shrimp added layers of texture and flavour, making this dish especially satisfying.

For something crispier, we ordered the fried yam puff, which did not disappoint. Light and airy on the outside, the yam casing shattered gently with each bite, revealing a savoury filling within. It was well-executed and not overly oily, a testament to the kitchen’s skill.

To complete the meal, we shared the XO sauce fried radish cake. Crispy on the edges and soft inside, the radish cake was elevated by the bold, umami-rich XO sauce. Each bite delivered a pleasant balance of spice, savouriness, and texture, making it a strong finale to our breakfast spread.

As we lingered over tea and conversation, it became clear why Lhong Tou Tim Sum holds such a strong reputation in Penang. The quality, variety, and consistency of the dishes made the experience memorable. More than just a meal, it was a slow, satisfying way to begin the day; one filled with good food, shared moments, and the comforting rhythm of a Penang morning.

Kimberly Street Hawkers - Michelin Bib Gourmet here.....

 Penang - One of the highlights of our Penang trip was undoubtedly our dinner street food tour at Kimberly Street Hawkers, a place that truly comes alive after sunset. The moment we arrived, the street was buzzing with energy — glowing signboards, the rhythmic clatter of woks, and the unmistakable aroma of simmering broths and stir-fried noodles filling the air. It felt like we had stepped into the heart of Penang’s food culture.

Michelin famous Koay Teow Soup

Our first and most anticipated stop was the famous Super Star Koay Teow Soup. This stall is legendary, and it didn’t take long to understand why. Donny bravely volunteered to queue, and it turned into a 20-minute wait that felt almost ceremonial. As he stood in line, the queue behind him kept growing, a clear sign of how popular the stall was. Watching the operation was fascinating — the Chinese hawker ran the show with impressive efficiency, supported by four Bangladeshi helpers who moved quickly, assembling bowls and managing orders. Despite the crowd and constant demand, everything ran smoothly, like a well-practised routine.

Kway Teow chicken soup

Delicious meat on a platter

When the koay teow soup finally arrived, it was worth every minute of waiting. The broth was rich, flavourful, and comforting, with silky smooth rice noodles that soaked up every bit of goodness. Served with a generous mix of ingredients, the entire set cost just RM30, which felt incredibly affordable, especially when compared to similar dishes back in Singapore. It was satisfying not just for the taste, but also for the value — proof that great food doesn’t have to come with a hefty price tag.

braised chicken feet

Directly opposite was another Penang classic: Kimberley Street Duck Kway Chap. Naturally, we couldn’t resist. The duck was tender and deeply flavourful, braised to perfection, and paired beautifully with the smooth rice sheets and rich, aromatic sauce. Every bite felt indulgent yet balanced, the kind of dish that makes you slow down and savour each mouthful. It was clear why this stall is both famous and highly regarded — truly top-tier street food.

Famous duck kway chap

Duck kway chap

duck intestines

To round off the night, we treated ourselves to chng tng, a refreshing traditional dessert drink. At RM7.50 each, it was light, cooling, and exactly what we needed after such a hearty meal. The gentle sweetness and soothing ingredients offered the perfect contrast to the bold flavours we had just enjoyed.

chng tng

Onward to Penang

Penang - Every journey has its own story, and this trip to Penang was one filled with conversation, companionship, and small challenges that made it memorable. It began early in the morning at KL Sentral, a place that always feels alive with movement and anticipation. I met Donny at 7:30am at McDonald’s. It was a simple meetup, but one that marked the beginning of a meaningful journey.

Our ETS train departed right on time at 8:05am, a reassuring start that immediately put us at ease. The electric train ride was smooth and comfortable, cruising at around 150 km/h. There’s something calming about train travel — watching the scenery shift from city views to stretches of greenery, knowing you’re moving forward without the stress of traffic or driving.

The journey took approximately four and a half hours, but it never felt long. Donny and I spent most of the time chatting — about life, experiences, perspectives, and all the little things that usually get lost in day-to-day routines. Those uninterrupted hours created a space for genuine bonding. No distractions, no rushing — just conversation flowing naturally as the train carried us north. It reminded me how rare and valuable such moments are.

When we finally arrived in Penang, the journey wasn’t quite over. To get to George Town, we needed to walk to the jetty to take the ferry across the Penang Straits. While the idea of crossing by ferry felt nostalgic and charming, the reality presented a challenge. With my luggage in hand, I realised there was no escalator, and I had to carry it up two flights of stairs. This was especially difficult as my shoulder was still hurting from a previous fall injury. It was an uncomfortable and frustrating moment, one that tested my patience and physical limits.

Walking towards to Ferry

Our Ferry to Georgetown

Still, once onboard, the ferry ride itself was smooth and calming. The sea was steady, and the breeze offered a welcome sense of relief after the strain at the jetty. The disembarkation process was orderly — motorcycles exited first, followed by pedestrians once the traffic marshal gave the signal. It was efficient and well-managed, a small but appreciated detail after a long morning.

Once off the ferry, we hailed a Grab taxi and headed straight to our hotel. As the city came into view, it felt like the journey had gently transitioned into the start of a new chapter — one filled with anticipation for what Penang had to offer.

Despite the minor challenges, the journey was deeply rewarding. From punctual trains and meaningful conversations to ferry crossings and quiet resilience, it was a reminder that travel isn’t just about destinations. It’s about the moments shared along the way — and this trip to Penang was truly one of them.

Lorong Selamat: Chasing Flavours at Goggle Man Char Koay Teow

 Penang -  A visit to Penang is never complete without a proper char koay teow hunt, and this time, our journey led us to Lorong Selamat, home of the legendary Goggle Man Char Koay Teow. Officially located at 98 Lorong Selamat, George Town, within or near Low Eng Hoo Café (also known as KTG Café), this stall is instantly recognisable — not by flashy signage, and cooking behind roaring flames, famously wearing his protective goggles.

The reputation here is built on tradition. The noodles are fried over gas, unlike more famous charcoal fried. When our plate arrived, it was unmistakably aromatic. The koay teow was glossy with wok hei, studded with cockles, egg, and most notably, two large prawns that immediately caught the eye.

However, honesty matters in food writing. At RM13, the plate was very small, especially by local standards. While the prawns were fresh and meaty, the portion left us wishing for more. It’s one of those Penang experiences where you pay for legacy, technique, and fire — not quantity. Delicious, yes, but undeniably expensive for what arrives on the plate.

To balance the richness of the noodles, we also ordered Sotong Kangkung, known in Penang as Jiu Hu Eng Chai. This dish offered a refreshing contrast: blanched kangkung paired with pre-soaked cuttlefish, tossed in a sweet, tangy, savoury peanut-based sauce enriched with prawn paste (hae ko). Garnished with crushed peanuts and sesame seeds, it delivered a satisfying mix of crunch, chew, and bold flavour.

One interesting difference stood out when comparing Penang’s version to Singapore’s. Both Penang and Singapore version often uses rehydrated dried cuttlefish, giving the dish a firmer, chewier texture. The sauce in Penang is generally lighter and less sweet, allowing the freshness of the vegetables to shine, whereas Singapore’s can be bolder, thicker, and more aggressively sweet with prawn paste.

We also couldn’t resist an oyster egg omelette, another hawker classic. Here again, Penang shows restraint. The omelette was soft at the edges and inside, offering balance rather than extreme crunch. In Singapore, diners often chase heavily charred, ultra-crispy versions.  The oysters were so small as you can see from the pictures.

Happy Birthday Edward ......

Kuala Lumpur - Birthdays don’t always need grand venues or elaborate plans to be meaningful. Sometimes, the most memorable celebrations are the simple ones — thoughtful, warm, and shared with the right people. This year, Edward’s birthday was one of those moments, celebrated right in his office.

I wanted to do something special for Edward. The idea was simple, surprise him with a birthday cake and take a moment to celebrate together, no matter how busy the schedules were. After some thought, I decided to pre-order a chocolate cake from Aloft Hotel, known for its consistently good desserts and quality. Choosing the cake felt like the most important part of the plan, because a good cake can instantly set the mood for any celebration.

Edward blowing out the candle

On the day itself, I picked up the cake and brought it over to Edward's office.  The deep chocolate aroma filled the office and turned an ordinary workspace into a small celebration spot. When Edward saw the cake, his surprised smile made all the planning worthwhile.

Have a great Birthday, Edward !