After the petrol price hike in our country, most of the food price in our country has increased tremendously. Even though now the price of petrol has dropped, the other commodities are still remaining at high prices. Analysts said that it is very unlikely that the price of commodities will drop following the decrease in petrol price.
The trip for tonight is still the same with the 3 musketeers. For those who have been reading my posts recently you will know who am I referring to. The place that I am going to introduce is a place where it not only serves nice food but with good service at a very affordable price. The place is just opposite of Penang Weld Quay (Jetty) and the name of the restaurant is called “Tree Shade” Seafood Restaurant. There is a tree protuding beside the roof of the restaurant. That is how it got the name.
There are more than 20 staffs preparing the food and there are 5 woks running non-stop simultaneously. Each of the wok has its own task. Some is used to cook meat, while some for fish and vegetables.
The fresh grouper is waiting to be ordered.
This eatery area is the second wing where the first one is for the food preparation. The environment here is a bit hot and stuffy. However the best part is you don’t have to wait for your food. Usually the serving time from the wok to your table takes less than 5 minutes and that is considered an excellent service in Steven Goh’s records.
The first dish that we had was the fried bean curd with roast pork and carrots. The taste of this it is very similar to the one I used to have at home. A very common type of food yet tastes good. Eventually, this dish evolved to be cooked with Chinese wine and you will get the wine aroma when putting the dish into your mouth.
The second dish was the fried kangkung with prawn and sambal balacan (shrimp paste cake). Another common dish for Malaysians. To master in some unique food that never existed in the market is very easy but to cook some common food is tough as people will be able to compare the taste. But for this one, the kangkung is well-cooked but not over-cooked. The prawns were fresh and the taste of the balacan was not too heavy, which really fits my taste bud.
Barbecue Boneless Rib (排骨王) is a signature dish for this restaurant. The owner has promoted this dish to me since the first time I was here 7 years ago. The boneless pork ribs were marinated with homemade sauce and was well-cooked with barbecue sauce.
The next dish was the Deep-fried Dough Sticks (油条) with mayonnaise. The deep-fried dough stick were not plain like the usual ones. Instead they were stuffed with fish cakes. Part of the fish cake was made of water chestnuts which made the texture crunchy. Something which is very special that I have yet to try in other restaurants.
The main point of my introduction of this restaurant is not because of the acceptance level of the food here but the price of it. With all the order, we spent a total of RM25 for 3 people. Meaning that each of us only spent around RM8 with unlimited FREE flow of rice. It is considered very reasonable for the current market price.
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