Ben trying his hand involuntarily to be a photographer after me pestering him for about 10 mins to take my picture NICELY! What do you think?
Moving on to the food.
The location we'll be dining in today is the ever so rustic family run restaurant in Penang called Hainanese Delights located in 1926 Heritage Hotel Penang.
1st started by their father who was trained as a cook and served the British colony back in the hey days, 3 brothers in their golden years are in charge now.
Each with no official culinary training except growing up with good food, fond memories and secret family recipes passed down from their father.
A unique blend of Hainanese and western culture to suit the delicate palettes of the folks from across the pond, one can find a peaceful blend of east meets west.
Fret not, the Hainanse identity still runs strong in this little jem.
Let's begin with our entree,
Covered with a delicate layered puff pastry lies hidden...
generous portions of egg and chicken in a sweet and savoury gravy.
This picture looks pale in comparison with the flavors.
This is no ordinary spring roll
or as we Malaysian like to call it, poh piah.
Using a special homemade pastry as the shell, this piece of crispy heaven is amazing.
Guided by the ever friendly Mr George Wong,
we were told of the right way to eat this.
Trust me these steps are no hindrance and well worth it.
If you dip it just like that, then the structural integrity of the crispy goodness will give way.
We wouldn't want that now would we.
Pop the piece of bad boy in it's side and and pepper the fella from the inside, ensuring the outer crispiness is intact. Genius right?
At 1st crunch, the filling explodes in your mouth
along with the tangy sauce igniting your tongue, in a good way.
This piece of Hainanese Spring Roll is certainly the bomb!
Okay enough with the ammunition puns.
One of the dishes that Hainanese is most famous for is of course, the Hainanese chicken rice.
Adorned with a side of chicken innards and cool cucumber and to top it off
fresh coriander and ginger.
This is how we do it in the old days, inards babeh!
Ben of course being the more refined palete refused to eat any of this chicken entrails.
Fine more for me then. Waste not want not right?
Oh and the rice. Not your ordinary chicken rice either.
This is one secret that Mr George is kind enough to share with us.
The rice, prior to being coked in a bath of chicken stock and secret blend of spices,
has to go trough a baptism of fire.
No these aren't christian rice,
they are 1st stir fried in a wok to heat things up a little before the bath and when they are done, set aside for a good 10-15 minutes in the sauna of stock steam to the grains to recollect themselves.
The extra measure to ensure that when you eat these little morsels,
the taste and texture is at it's best.
All in all it was an enjoyable time for Ben and I chatting with Mr George.
A nice friendly chap ever willing to share a piece of delicious history with you.
Thank you so much for a great time. And next time I'll be sure to bring back more mouths so that I can order a wider variety of dishes for my tummy.
Yes, I am selfish that way.
Quick, call in to make reservations especially for some of their not so ordinary dishes: