Comments on: Famous Raw Fish Porridge – Petaling Street

By: stevengoh

stevengoh — Sun, 07 Sep 2008 15:03:57 +0000

Haha, Pinky thanks for the info given. To me, I don’t used to order chee cheong fun outside Penang and this is the only few times of exception. Therefore I have the impression of “different” compare to Penang taste.

By: pinky

pinky — Sat, 06 Sep 2008 03:09:57 +0000

Aiya… my friend. The chee cheong fun here is not the Penang version ma.. This is the Ipoh type, without the shrimp paste but sweet sauce and chili. Cartoon la u!

By: slowcatchupkuan

slowcatchupkuan — Tue, 29 Jul 2008 12:48:26 +0000

u bumped into the Ho Chak crew LOL

By: will

will — Mon, 28 Jul 2008 06:20:42 +0000

famous alreayd mah that one..
but then, still undeniable that it is good right

By: stevengoh

stevengoh — Thu, 24 Jul 2008 13:38:20 +0000

Cazzycazz, you are most welcome. If really got come back this time please allow me to arrange for your Penang Feast.

Will, dude are you sure to blog on that ikan bakar? It’s too commercialised dee. Somemore, every time have to wait until hair drops.

By: will

will — Thu, 24 Jul 2008 07:01:48 +0000

if you go back to that place again, check out the portugese ikan bakar in front of clara…

Keep up the good job.. and keep eating

By: cazzycazz

cazzycazz — Thu, 24 Jul 2008 02:23:41 +0000

You are most welcome Steven! Oh regarding my trip back to Penang, it was a very rush trip or our business review & conference. If i come back again for a longer stay then i will definitely inform you! Penang has really changed so much isn’t it over the years? I really don’t know where to look for makan anymore n tht’s y i love reading your blog. Oh yes, the chee cheong fun over in KL is seriously not as good as back home, the prawn paste is simply magical isn’t it?

Btw, thanks for dropping by my blog and will inform you on my following trip! ))))))))

By: stevengoh

stevengoh — Wed, 23 Jul 2008 16:27:56 +0000

cazzycazz, thanks for the support. I used to travel and eat all the time. It won’t be supprised if one day I write about Pakistan’s foods