Penangites liked dim sum for breakfast during weekends - but being a predominantly Hokkien city, its dim sum's standards fall far behind those in KL and Ipoh, which are Cantonese. Dim sum restaurants in Penang are still run by local Penang-Cantonese - one of the best-known being De Tai Tong. I'd not been able to find out how long it's been operating, but every Penang person you talk to would say that "it's old".
What we had this morning:
- "Siu-mai": these were dainty little shrimp-pork morsels, not very nicely-shaped, but tasted quite fine. Small local shrimps were used here, rather than the larger, meatier prawns which one finds in siu-mai in HK, Singapore or even Chinatown restaurants in Sydney or London.
- Shrimp-filled "cheung fun", which were rather overly-thick rice sheets rolled around smallish, dry local shrimps. The sauce - a combination sweetish soy-based light sauce and piquant chilli-dried shrimp paste - saved the dish;
- Steamed large "bao" filled with barbecued pork, mushrooms, chicken and even flavored glutinous rice was delicious.
- Egg tarts - these were nice, soft and custardy-smooth.
We're off for some *more local* breakfasts after this less-than-successful dim sum stopover.
De Tai Tong Dim Sum Restaurant
45, Lebuh Cintra,
Georgetown 10100, Penang, Malaysia.
Tel: 04-263 6625