Dawn Yeo writes about food, travel, and anything her mind conjures up to escape the realities of life. When she's not writing, you can find her struggling through university and eating too much for her own good.
In the realm of Asian street food, Penang cuisine has earned a reputation as a food lover's dream — the vibrant blend of Chinese, Malay, Indian, and Thai influences creates a unique and iconic taste that's hard to replicate.
Nestled in Bukit Timah Food Centre, 133 Penang Authentic (#02 - 193) is a culinary treat that takes pride in preserving and celebrating the rich flavors of this diverse region. Amongst the countless stalls with quality fare in this hawker centre, this one stands out with its Penang dishes.
The stall is owned by Mr Chen, a chef in the catering industry for decades. After working in many hotels and restaurants, he decided to open his own stall specialising in Penang-style food. The stall opens from 7.30am to 9.30pm daily, and is closed on Wednesdays. During my recent visit, I had the pleasure of sampling three of their standout dishes: their Penang Char Kway Teow, Pork Ribs Prawn Noodles, and Lor Mee.
Pork Ribs Prawn Noodles
The Penang Char Kway Teow ($4.50) is their signature dish, and probably one of the most well-known dishes originating from Penang. The flat rice noodles are expertly stir-fried with prawns, eggs, chives, and bean sprouts, creating a delightful medley of sweet, savory, and slightly spicy notes.
What sets this dish apart is the smoky wok hei flavor that permeates every bite, giving it a distinct and irresistible charred aroma. The prawns are plump and succulent, while the crispy bits of pork lard add a satisfying crunch. This stall also includes chinese sausage, or lap cheong, which is something different from other char kway teows I’ve tried. A generous drizzle office dark soy sauce provides depth of flavor that ties everything together.
Pork Ribs Prawn Noodles
The Pork Ribs Prawn Noodles, affordably-priced at $5.50, differs from our regular Singapore-style prawn noodles. The added element of spice in the soup gives the already-flavourful soup an extra umami spicy kick. The broth itself is a labor of love, simmered to perfection with prawn shells, chili paste, and a blend of secret spices. It strikes a balance between spicy and savoury, with a hint of sweetness that comes from the fresh prawns.
The noodles, which I opted for bee hoon, soak up the rich flavors of the broth, creating a mouthful of richness. Served with bean sprouts and hard-boiled eggs, this dish encapsulates the essence of Penang's unique cuisine. What surprised me the most about this rendition of prawn noodles is how sweet the soup was, and it was definitely one of the more memorable bowls I have had.
Lor Mee
The Lor Mee is a bowl of comfort that brings together the essence of Penang's hawker food culture. The dish consists of flat yellow noodles drenched in a thick, aromatic gravy made from a blend of spices, starch, and braised meats. I opted for bee hoon in this case, since I prefer that over yellow noodles. Topped with fish fritters, hard-boiled eggs, fish cake, and garlic bits, this dish is another specialty from 133 Penang Authentic.
The flavor profile is complex, with a harmonious mix of sweet and savory notes that linger on the palate. The rich, viscous gravy clings to the noodles, coating each strand with rich flavour. The crispy fried fish and hard-boiled eggs add depth and richness to the dish, while still offering a sense of familiarity. A dash of black vinegar and a dollop of sambal chili provide a pleasant contrast, elevating the overall experience.
In conclusion, 133 Penang Authentic is a culinary gem that offers an authentic taste of Penang's most renowned dishes. If you’re craving a taste of Georgetown, this stall certainly hits the spot, and puts a unique spin on the flavours we’re used to.
