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Sai Toh Lim, Raja Uda – The Famous Sai Toh Koay Teow Thng

Sai Toh Fish Ball (Yellow Tail Snapper) is one of the most selected fish for making good fish balls which is an essential ingredient for Koay Teow Thng. Fish balls made from the yellow tail snapper are springy and bouncy in texture, that is the reason why it is a popular choice for preparing Koay Teow Thng.


Sai Toh Lim, the name itself already shows they are specializing in Sai Toh Fish Ball. This is also indirectly implies that they are selling Koay Teow Thng as well.


This shop is always packed with people even during office hours.


Koay Teow Thng – (S) RM4.30, (B) RM5.30. The taste of the broth was refreshing. The pork bones that had been cooked for long hours contributed to the richness of the soup, making it naturally sweet and delicious. Served with flat rice noodles (koay teow), minced pork meat, fish cake slices and sai toh fish balls, it was a complete and satisfying meal on its own.


Sai Toh Fish Ball with Soup – (S) RM2.20, (B) RM5.30, the selling point of this place is none other than the Sai Toh Fish Balls. The bouncy and the smooth texture of the fish balls were making a name for themselves.


Soup Ramen – (S) RM4.30, (B) RM5.30, the homemade ramen was served with fish cake slices, deep fried fish fillets, minced meat and some cauliflowers. The noodles were springy and were homemade. It would serve as a great alternative to the regular flat rice noodles.


Fried Dumpling – RM2.70, crunchy and delicious fried dumplings stuffed with minced meat, spring onions, carrot and water chestnut.


For those who love the excitement of spiciness, the dumpling chili sauce is the excellent combination to pair with the dumpling.


Overall, the koay teow thng here was delicious and the bouncy sai toh fish balls were the highlight of this place. The price was reasonable while parking was not a concern here.

Editor’s Review (5 Stars Rank):

Price (more stars, more reasonable)
Food Presentation

Quick Facts:

Family Friendly
Pork Free
Credit Card
Private Room (Private Area)
WIFI Available

Operation hours: 6:00am – 5:00pm (Close on Monday)
Contact: 04-228 3888
Address: 15 & 17, Lorong Ceri 6, Taman Ceri, Butterworth, Pulau Pinang, 12300, Malaysia
GPS: 5.4215755,100.3782911


Macalister Mansion, Georgetown – Much Ado About Shrooms

Macalister Mansion is one of the prestigious and prominent places for fine dining. Every now and then, the chef of Macalister Mansion will come out with a new menu to suit the request and taste from all walks of life. This round, Macalister Mansion’s Head Chef Johnson Wong is bringing his creativity to the next level, which is by utilising different types of mushroom as the theme of his new 5-Course dinner.


This new 5-course dinner is named as “Much Ado About Shrooms”, priced at RM228 nett per pax, with additional RM100 for wine pairing.



  • Touch of lemon – lemon infused crushed ice and based with lemon mousse
  • Deep Fried Filo – with fish cracker and truffle sabayon
  • Tart with tomato salsa


Just like any other course meal at Macalister Mansion, it will kick off with Canape as the starter.  This is something to boost your appetite before the meal begins. The tartlet consisted of lemonade flavoured crushed ice, deep fried filo which had been enriched with cinnamon aroma and lastly a tartlet with tomato salsa.


Main Courses:

Black Trumpet – Asparagus, Snow Crab, Yuzu. The first mushroom to be on the list is black trumpet. The look of this dish is like a mini Eden Garden. The snow crab meat was cut into cubes and served with slices of black trumpet, cracker and some coriander on asparagus. Serving along with it was sauce made from yuzu (a type of citrus).



Before proceeding to the main course, there will be some coffee-flavored mini buns served with homemade butter.


The buns were soft and fluffy and were served hot. It was a simple enjoyment when the butter was melting on the hot buns. No doubt this is just the bread and butter of every Western restaurant, sometimes the basic food is all we need to bring us enjoyment.


Porcini – Egg, Edamame, Leek. The egg was slowly cooked in a constant temperature of  62.5 degree Celsius. Along with it was some edible “soil” which was consisted of porcini mushroom, edamame and slices of leek. For the wine pairing option, it was served with a glass of BANFI Toscana Le Rime – Italy.


The precision cooking of the egg at 62.5’c made the texture of the egg bouncy yet soft. The yolk was not runny when cut, the texture was very delicate like a soft paste. This is an incredible dish. The combination of the egg with the soil gave a nutty flavor to the dish.


Morel – Day-old bread, velouté, walnut. Morel mushroom is also known as Morchella. This mushroom is is a genus of edible sac fungi. It is not a common mushroom that you can get in any local market. Morel are highly prized by gourmet cooks, particularly in French cuisine. Serving with velouté sauce, the term velouté is from the French adjectival form of velour, meaning velvet.


The texture of Morel mushroom is similar to sponge. It was cooked with some chicken broth before served. The velouté sauce, on the other hand, is a light chicken stock cooked with morel mushrooms and thickened with a blond roux. Serving together with the day old toasted bread, it is a mini and thicker version of our familiar mushroom soup. I love the crunchiness of the walnuts which were added to the sauce. Pairing together with this dish was MONOPOLE Rioja 2011 – Spain.


The palate cleanser was made from some lemon and orange juice into a mini ice ball which was sourish and is an ideal way to cleanse your palate.


Eryngii – Cod, Red Wine Sauce, Thyme. The Pleurotus eryngii mushroom is also known as king trumpet mushroom, it was sliced and served together with cod fish and red wine sauce.


The combination of cod fish with red wine sauce is something new to me as usually red wine sauce is served with red meat. At first, I thought it might not be great, but I was wrong. To my surprise, cod fish paired really well with the red wine sauce. The slightly sourish of red wine sauce balanced off the richness of the cod fish, making it more appetizing. The pairing for this dish is ESSER Vineyards Carbonet Sauvignon – USA.


Enoki – Chargrilled rib-eye, Garlic Chips, Tomato Pesto. Enoki mushroom are commonly used in the Japanese, Korean or Chinese cuisine. The chargrilled rib-eye was covered with vibrant tomato pesto while the white sauce was cooked with enoki mushrooms. The pairing wine for this dish was EVEN & TATE Metricup Road Shiraz – Australia.


The doness of the rib eye was a perfect medium-rare. The tomato pesto was quite appetizing but the taste of the enoki mushroom sauce was slightly salty on its own. It is recommended to pair the sauce with the steak and it would be a perfect match.



The dessert was “Black and White Truffle”– Black and white truffles, chocolate, mint, berries. It is actually quite impossible to infuse mushroom into desserts. But Johnson managed to think of using truffles for this dessert creation. The black and white slices were made from black truffle and white truffle essence and beneath it was a 70% dark chocolate mousse.


This was indeed a brilliant combination and surprisingly the aroma of truffle in a dessert was acceptable for me. The pairing for this dessert is TRIMBACH Muscat Reserve – France.


Overall, this set meal was great as it incorporated mushrooms from all around the world into its dishes. This dishes were so unique where you get to taste different mushrooms from beginning to the end of the dinner course. This is a brave and unique creation from the chef.

Editor’s Review (5 Stars Rank):

Price (more stars, more reasonable)
Food Presentation

Quick Facts:

Family Friendly
Pork Free
Credit Card
Private Room (Private Area)
WIFI Available

Operation hours: 7:00pm – 11:00pm (Close on Monday)
Contact: 04-228 3888
Address: 228, Jalan Macalister 10400, Penang
GPS: 5.4189103,100.3165523

Hong Kee Wan Thun Mee, Campbell Street – Classical Bamboo Making Wan Thun Mee

Wan Tan Mee or Wan Thun Mee is one of the Top 5 “must-try” hawker food in Penang. Hong Kee Wan Thun Mee is one of the famous wantan mee in Penang. The first time I tried “Gou Low”(高佬)’s wantan mee which is the owner of Hong Kee back in 2012, please read Koh Low Wan Tan Mee, Yi Garden Cafe (怡园茶室) – Classical Wan Tan Mee.

During that time, Hong Kee was still located at Yi Garden Cafe and they operated in a very humble noodle stall.

After 4 years of consistency in preparing wantan mee, Hong Kee is now having their own shop at Campbell Street.


One of the selling points of Hong Kee Wan Thun Mee is the homemade traditional bamboo pressed noodle. Instead of using the machine to process the noodle, the traditional bamboo press method will produce more springy and smooth noodle.


Although Hong Kee had moved to its own independent shop, the traditional way of preparing the noddle by using bamboo press is still being maintained. Further more, customers can now “witness” the bamboo press noodle making process through a see-through room in the shop.


Located at the bustling central of Georgetown, this place is always packed with people especially during weekends and public holidays. It is advisable to be there during on a weekday or even off breakfast and lunch hour.


The owner of Hong Kee is still running the show as of today to ensure the standard and quality of the wantan noodle.


The crowd of this shop will not get any lesser on weekends and public holidays.


There are many varieties of wantan mee here and they come in 3 portions: Wan Tan Mee (Small) – RM5.50, (Medium) – RM6.00, (Large) – RM6.50. Besides wantan mee, there are also Yee Foo mee, Fried Hor Fun and such in the shop.

Dried Wantan Mee (with 3 wantans)


Soup Based Wantan Mee (with 3 wantans)


The soup was cooked using pork broth which was naturally sweet and packed with flavor. The noodles were thin and springy and along with it were slices of char siew (barbeque pork), 3 big wantans and some veggie. This bowl of wantan mee soup tasted simple but delicious.


For myself, I always prefer the dried version of wantan mee as the flavoring of soy sauce and dark soy sauce completes the springy wantan noodle. The wantan itself also tasted great which did not have strong pork odor and it is larger in size than other regular wantan mee stalls. I personally love the wantan here compared to another Hong Kee located at Kampung Malabar.


Overall, the bite feel and taste of the wan tan noodle here is one of the top ones in Penang. The taste of the wan tan was chewy and tasty. The price for a bowl of wantan mee in RM5.50 which is on the higher end. However, with their unique and traditional way of preparing the noodle and the larger wantans served together with the noodle, it is value for money. The waiting time here will be long if you are here during weekends and public holidays. As always, looking for a place to park in Georgetown area is a concern.

Editor’s Review (5 Stars Rank):

Food Presentation

Quick Facts:

Family Friendly
Pork Free
Corkage Charge (RM200 per bottle)
Credit Card
Smoking (available outdoor)
Private Room

Operation hours: 8:30am – 10:00pm (Close Wednesday)
Contact: 04-2619875
Address: 37, Campbell Street, George Town, Penang
GPS: 5.4172543,100.3330603

Guinness Amplify Live Tour, Penang

Music fans gathered together raising their pints of Guinness while anticipating their favorite band at the Guinness Amplify: Music Made of More Live Tour in Penang! Handling the stage at The Bank were; Jumero, GTXperiment and Penang’s very own local talents; The Color Noise.

The GUINNESS Amplify Live Tour brings fans across Malaysia together for a night of incredible music by the talented, dedicated, and passionate artistes. The campaign aims to build our local talents, allowing them a platform to perform and encouraging other local talents to step out and live their dreams.



The AMPLIFY LIVE TOUR is the next phase in the AMPLIFY campaign, following the launch of AMPLIFY FM – the country’s first online radio station which only plays music made by local artists. For easy access, anyone can stream on tablets, phones and computers by visiting www.amplify.com.my


The first to take the stage is The Color Noise who played power pop, indie rock and disco punk rhythm that got the crowd psyched up for more.

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Follow on that taking the stage were the four piece band; GTXperiment who are known for their easy soul, r&b and pop culture. It was an exciting time watching the crowd grooved to the music.

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To end the night was the easy-going, fun-loving beach band; Jumero. The boys brought their acoustic influence and gave it their best with their energetic performances which put the perfect end to a night of Music Made of More.

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Aspiring Malaysian musicians will get the chance to record their very own single in the AMPLIFY Recording Studio at the end of the month; 12 up-and-coming local acts will be selected to lay down a track in the pop-up studio and have it professionally mixed and produced. One of these artists will also stand a chance to record a full, 3-5 track EP, courtesy of GUINNESS AMPLIFY. So let us support our local artists and bring our more local talents, just visit www.amplify.com.my

Cafe 5001, Fettes Park – Another Nice Place for Local Breakfast

I have always been reluctant to share another hidden gem to the public as when the place is exposed, it will become very crowded. However, as a foodie it is my responsibility to share out this place as it is worth to visit and it is one of the most affordable place for breakfast.


Cafe 5001 is a cosy and nice coffee stall. It is located inside the relocated Fettes Park market. Besides the regular coffee and toasts, there are also many hawker stalls around which complete this food court.


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G Hotel Tree Bar, Gurney Drive – Not Just A Tree, It’s A Bar

Tree bar is a hipster chill out spot tucked in between G Hotel and Gurney Plaza. Tree Bar was opened since 19th June 2014 by G Hotel.


As Tree Bar continues to enjoy brisk business, G Hotel Gurney has recently extended its Tree Bar from the previous 48-seating capacity to now 198-seating capacity.


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Anlene is a well known brand to public as it is always known for its unique milk products that contain specialized combination of nutrients that work together to support strong bones. Anlene is one of the best selling brands and a leader in its segment for Fonterra Brands Malaysia. This year, Anlene is celebrating its 20th anniversary.


On 2nd September 2016 (Friday), Fonterra launched an experiential showcase at Queensbay Mall to get Malaysians to move as young as they feel inside. This is in conjunction with the introduction of the new Anlene with MoveMax™ which includes Calcium, Collagen and Protein for the well-being of bones, joints and muscles.


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