Dinner for four at the charming Hainanese Delights Restaurant in Penang unfolded into a delightful symphony of flavors and memories.
Our culinary journey began with a savvy tip for future diners: Sunday nights are your golden ticket for easy parking – arrive early!
The restaurant sports a soothing baby blue exterior and is a good neighbor to the Wu Shi Jia Miao temple.
Memories of its earlier residence at the 1926 Heritage Hotel on Burmah Road lingered in my mind, and I couldn’t wait to explore how the transition had shaped the dining experience.
Hainanese Delights’s recent renovations exuded a cozy, homey charm, setting the stage for a night of delectable discoveries.
Our orders, though limited, promised a flavorful adventure.
Hainanese Delights Restaurant Menu
The menu offered an extensive selection, making decisions challenging for our group of small eaters.
Hainanese Spring Roll (Choon Pneah)
The Hainanese Spring Roll, affectionately known as Choon Pneah, took center stage.
Made with a larger flour crepe and not the typical thin and flimsy popia skin, the Hainanese Spring Roll is robust and thick.
When sliced, a single portion fits perfectly in your hand.
Just tilt it gently to bathe it in the delightful Amo Tau Ewe, making it a mouthwatering experience you can savor in just two delightful bites.
Of course, I ate as gracefully as possible when dining in a restaurant without spilling all the contents.
GL had taken me to another place for spring rolls the night before, and I was complaining bitterly about the Amo Tau Ewe.
Just the look of that version was a bitter disappointment – a clear, watery Lea & Perrins Worcestershire sauce and nothing else.
The Magic of the Ang Mo Tau Ewe
The magic of the Hainanese Spring Roll lies in its indispensable dipping sauce – a harmonious blend of tamarind, Lea & Perrins Worcestershire sauce, lime, and mustard.
It’s a delightful fusion of British and local flavors that truly defines the essence of ‘Penang’ cuisine.
This unique dipping sauce brought a symphony of salty, sour, and spicy notes, perfectly complementing the spring roll’s crunchy exterior and savory filling.
Hainanese Delights Restaurant’s Amo Tau Ewe was spot-on and delicious.
Visually, it had all the elements of a most tasty dipping sauce—cloudy and dark with bits of sliced red chili and fiery bird’s eye chili floating on top.
Inchee Kay Bin
The Inchee Kay Bin followed suit, presenting perfectly seasoned and cooked juicy chicken, with the only complaint being a longing for more drumsticks.
Hidden under a pile of prawn crackers is the Inchee Kay Bin
Jiu Hu Char
Jiu Hu Char, a finely julienned dance of dried cuttlefish, pork belly, and a medley of vegetables (jicama, cabbage, carrots, reconstituted dried shiitake mushrooms), evoked memories of culinary nostalgia.
GL, who makes this dish for Chinese New Year, was hoping there was Pee Hu in the dish.
Her playful wish for Pee Hu, a rare delight these days, added a touch of humor to the experience. On the other hand,
Pee Hu Char comprises a finely diced dried sole, pork belly, and the same mix of vegetables.
Most restaurants these days only have Bang Kuang Char (Stir Fry Yam Bean) as the younger generation may not be familiar with what Jiu Hu is.
I remember a restaurant once told me of an incident when they picked out bits of cuttlefish strips, thinking they were rubber bands!
Jiu Hu Char and Hainanese Pork Chop
Hainanese Pork Chop
The Hainanese Pork Chop made a grand entrance, boasting a crispy battered exterior, generously smothered in brown gravy with button mushrooms and accompanied by perfectly sautéed potatoes.
The dish showcased a masterful blend of textures and flavors that left a lasting impression.
Lam Mee
When I was growing up, we would prepare a large pot of Nyonya Lam Mee, also known as “Birthday Mee.”
In Penang, this noodle dish is typically served during birthday celebrations to extend wishes for longevity to the celebrant.
Traditionally, Nyonya Lam Mee features yellow rice noodles cooked in a flavorful gravy made from a prawn and pork rib or chicken stock.
It is then garnished with toppings such as pink-colored shredded eggs, prawns, pork ribs, shallots crisps, and chives.
The specialty of this dish lies in its rich gravy, offering a perfect harmony of seafood flavors from the prawns and the sweetness of the pork ribs.
Nyonyas always accompany Lam Mee with Sambal Belacan, enhancing the overall flavor profile of this cherished dish.
The absence of the traditional pink omelet in the Hainanese Delights dish was the only visual miss, but the flavors were a celebration in themselves.
Nyonya Lam Mee, also known as “Birthday Mee.”
Hainanese Delights Service
Noteworthy was the impeccable service by Mr. Wong.
He graciously accommodated our request to separate dishes for sharing, adding a personal touch to the evening.
His meticulous attention to detail, especially with the Lam Mee.
He tells me this dish is only available when they have enough prawn shells to make the soup stock.
Sago Gula Melaka
The most anticipated item was the dessert recommended by Priscilla and FK.
This is one of my favorite desserts, and watching the demo was intriguing as Mr. Wong poured the Gula Melaka syrup and thick Santan over the Sago pudding.
Then, he slowly chopped it up so that each little sago pearl was coated beautifully with the sweet, creamy syrup.
Gula Melaka syrup and thick Santan over the Sago pudding.
Drinks
We started dinner with the intriguing White Nutmeg, served hot and cold to accompany our feast.
While the drinks aren’t overly sweet, I would have preferred a punchier version.
Next up was the much-anticipated hot Hainanese Coffee after dinner.
Priced at RM3.80, the Hainanese Coffee earned well-deserved praise!
It has superb taste, bringing our culinary adventure to a delightful close.
If you prefer your coffee extra kaw, you may find Hainanese Coffee too weak for your taste.
In conclusion, Hainanese Delights Restaurant in Penang is a culinary gem, a testament to the Wong brothers’ passion for each dish.
While GL and I arrived with full stomachs, the distinct flavors and warm hospitality left an indelible mark, ensuring a return for more gastronomic escapades.
We had a wonderful dinner gathering with Priscilla and WK; always so good to meet and catch up.
The next items I would want to try are the Chicken Chop, Chicken Pie, Yam Duck, and their pre-order dish – Mutton Stew.
Hainanese Delights Restaurant Penang
Address: 42, Lebuh King, George Town, 10020 George Town, Pulau Pinang
Google: https://g.co/kgs/w1QWDK
Blog Disclosure: This is a NOT sponsored blog post. All opinions are mine. The writer and friends paid for their meal.
