My Birthday Treat This Month

July is my birthday month and last week, I treated my family to a Chinese cuisine in Fong Wei Restaurant along Jalan Bahari, off the famous Penang Road. A must, I will always order sauteed brocolli with scallops which is my favorite dish. Green brocolli is rich in anti-oxidant and also helps to prevent cancer, as claimed in the news.

This is 'choong piah' or meat mixed with vegetables and spices and wrapped in thin batter which is then deep fried to taste. I also love this Chinese cuisine as there is crispy and crunchy feel to the mouthful of 'choong piah'.

I also ordered stir-fried pomfret with an assortment of veggies and it is know as 'tau teh nor bi' or simply translated to mean pomfret cooked in 2 styles - first is the sliced fish cooked with vegetables and secondly it includes the bones mixed with batter and fried till they are crispy which can be eaten as a whole. The picture is below.

The fried bones together with some batter is quite flavorful and crunchy. Not a single bit of the fish goes to waste and the different styles of cooking pomfret is simply fabulous.

This shot is taken with most of the dishes ordered that were served piping hot on the table covered with auspicious red table cloth. Fong Wei Restaurant is famous for its sumptious food that is affordable yet will not burn a hole in your wallet. That is why I love Penang for its economical food that is abundant everywhere. Malaysia is indeed a melting pot of cultures with the various cuisines to whet your appetite.

A birthday meal is not complete without 'lam mee' or simply known as birthday noodles for longevity. 'Lam mee' consists of meat stock boiled for a long time for the essence and flavor and mixed with crab meat, slivers of pork, prawns, shallots and spring onions in long yellow noodles.

This is a set meal from a Taiwanese restaurant in Queensbay Mall which consists of seafood broth, soup with some veggies and my favorite champaign turquoise blue boba drink. Bobas are brown tapioca pearls which are mixed into bubble teas and sucked up with a large straw.

This is a close up of the seafood broth from the Taiwanese restaurant. The unusual container looks interesting and creative but it may be a bit difficult to scoup up the broth from the small aluminium container placed in a wooden box. These are thre pictures for the week as I snap them during my culinery pursuits at dinner time around the various dining places.