Lau Joo Chon, the cranky, temperamental old chap who runs the "Lor Bak" stall at Kheng Pin Café has perfected the art of deep-frying the various morsels which make up that Penang classic "Lor Bak" dish, consisting of deep-fried rolls of marinated pork wrapped in beancurd sheets, crisp prawn fritters, tofu (the Teochew version is used here), thick slices of stingray and "choon piah" (deep-fried spring rolls). The "Lor Bak" is served with 2 types of dips: a brown, gooey sauce called the "lor", with egg-white ribbons, and the spicy chili sauce.
Kheng Pin Café's other claim to fame was the wanton noodles (雲吞麵) stall - I liked the noodles here very much - but having just had a much better version at CF Food Centre the previous night, the one here was "blander" (I'll need to write about the version at CF - which was featured in the latest season of Anthony Bourdain's "No Reservations"). But the stall at Kheng Pin served a respectable version which we had this morning: springy fine egg noodles dressed in lard, dark soysauce, sesame oil & other "secret" condiments, then topped with "char-siu" pork, shredded poached chicken, wanton dumplings & blanched "choy-sum" greens.
Kheng Pin Café (群賓茶餐室)
80 Penang Road (junction with Sri Bahari Road)
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