Chicken Chop unique only to Malaysia @ All Right Western Food |Penang

All Right Western Food | The TrishawAll Right Western Food's kitchen

Chicken Chop | The TrishawChicken chop (RM9.50)

Chicken Chop is a Western dish unique only to Malaysia. I have not come across anything like it. All Right Western Food has always been our to go to Chicken Chop shop cause they never disappoint. The chicken was tender and crispy, the sauce was flavourful and smooth. I made an adopted version of this in my 'Chicken Chop Malaysian Style' post this time last year. I pan fried it instead of deep frying for a healthier and less mess in the kitchen option. It turned out so delicious, I could not believe myself. A good option when I have no access to All Right Western.

Fish and Chips | The TrishawFish and Chips (RM9.00) with salad instead of chips, the healthier option

The next recommendation is the Fish & Chips. Okay, the chips are missing in this photo cause my dining companion was trying to be healthy. So, she opted for salad instead of chips. Chips or no chips, the fish was and has always been so fresh, perfectly crisp on the outside yet soft and juicy inside. This is different from the British version of fish and chips as it is coated with bread crumbs instead of the usual beer batter.

All Right Western Food Menu 2 | The Trishaw
The menu so you know what they serve. I remember their Oxtail soup to be really good too.


216 Jalan Burma
10350 Penang, Malaysia
Tel: +6 016 480 3401
Business hours: 6pm - 11:30pm
Close on Thursdays

Chocolate Dorayaki (Japanese pancake sandwich with chocolate custard)

Dorayaki 2 | The Trishaw

Dorayaki is a Japanese traditional dessert, often found in Japanese restaurants and shops. Red bean paste filling (called anko in Japanese) is usually sandwiched between two pancakes. But there are many modern versions of it these days. So I would like to share my take on this great portable dessert, easy to be packed in the Bento box for lunch.

If you used to watch Doraemon while growing up, you will know that Dorayaki is the cute little blue round cat's favourite dessert. From the image above, you can tell how much he loves THEM!

Dorayaki with Chocolate Creme Patissiere

(Japanese Pancake with Chocolate Custard)
Makes about 30 x 3" pancakes / 14 dorayaki


For chocolate crème patissière (custard):

  • 330ml milk
  • 1 tsp vanilla extract
  • 3 tbs cocoa powder
  • 75g caster sugar
  • 4 egg yolks
  • 25g flour

For the pancakes:

Pancake recipe from Simply June

  • 4 eggs
  • 2 tbs honey
  • 1/2 cup caster sugar
  • 1 cup plain flour
  • 1 tbs water
  • butter to slightly grease the pan


1.  First, make the chocolate custard so it has time to cool.
2.  Pour the milk and vanilla extract into a heavy based pot and bring to boil, be careful not to burn it.
3.  Once milk is boiled, remove from heat and set aside.
4.  In a bowl,whisk the egg yolks and sugar until pale yellow then whisk in the flour until combined.
5.  Sift in the flour and cocoa powder and mix well to combine.
6.  Slowly pour the hot milk in a small stream into the bowl while whisking.
7.  Pour them back into the pot and bring to boil on medium heat while whisking constantly for about 1 minute or until thickened.
8.  Remove from heat and transfer into a bowl. Cover with greaseproof paper or sprinkle some icing sugar over the top to prevent a skin from forming. Set aside to cool. Refrigerate.
9.  Once the chocolate custard is made, it is time to make the little fluffy pancakes.
10. For the pancake methods, please refer to Simply June's very well explained post.
11. When the beautifully circle pancakes are done, sandwich 2 almost identical pancake circles with generous amount of chocolate custard.


  • You can always replace the chocolate custard with filling of your choice. Be creative.
  • To make sure the pancake is of an even colour, make sure the pan is greased lightly with a kitchen towel and that your pan is not too hot. If too much oil is used, it will cause the pancakes to have bubbly effect on the pancake surface.

Balsamic Glazed Steak Rolls

Steak roll with balsamic glaze 1 | The Trishaw
"A good dish to impress on a week night."

These steak rolls looked so pretty on screen, I wanted to lick the screen off when I first saw it on Pinterest. They look delicious, pretty and dainty all at once. I had to go shopping for ingredients on the very same day to satisfy the craving of these seemingly delicious steak rolls. The good thing about this is, it did not take much time at all to cook. The preparation took more time than cooking and eating them. I have to say, this recipe did not disappoint so there were not many iterations made.

Balsamic Glazed Steak Rolls Recipe

Adapted from Picture the Recipe
Makes 8-10 rolls


  • 8-10 thinly sliced sirloin (about 2.5 x 5 inch)
  • 3 tbsp Worchestershire sauce
  • Wild garlic salt and ground black pepper to taste
  • 1 tbsp olive oil

For the Veggie filling:
  • 2 carrot
  • 1 red pepper
  • 1/2 courgette
  • 4 spring onions
  • 2 cloves garlic (bruised)
  • 1 tsp dried mixed herb
  • Salt & ground black pepper to taste

For the Balsamic glaze sauce:

  • 25g butter
  • 1 Echalion shallot (finely chopped) - also known as banana shallot
  • 60ml balsamic vinegar
  • 60ml beef stock
  • 2 tbsp dark brown sugar

  • buttery mash potatoes


1.  Season the steak with Worchestershire sauce, salt, pepper and olive oil on both sides. Massage them gently and leave aside to marinade for a minimum of 30 minutes.

2.  While waiting for the steak to marinade, cut the vegetables to thin sticks and into the same length. Length of the vegetable should  be longer than the width of the steak strip. Set the vegetables aside.

3.  Make the glaze sauce first by melting the butter in a hot pan.

4.  Add in the shallots and saute until it turns translucent, soft and fragrant.

5.  Add in the balsamic vinegar, beef stock and sugar. Mix well and let caramelise.

6.  Let the sauce boil and reduce to almost half of the volume. It will be thicker and has a syrup-like consistency.

7.  Turn off the heat and transfer to sauce bowl.

8.  In the same pan without washing, add some olive oil onto a medium hot pan and toss in the bruised garlic. Let the garlic flavour infuse into the oil for a few minutes.

9.  Turn the heat up and stir fry the carrots, courgettes and and bell pepper for about 2-3 minutes. Season with mixed herbs, salt and pepper.

10. Transfer the vegetables to a bowl.

11. Assemble the steak rolls by laying a strip of steak on a plate and place some of the vegetables in the middle. Make sure it has all the ingredients in it, plus some of the raw spring onions.

12. Roll the strip of steak up and secure with a toothpick. Repeat until all the steaks have been rolled up with the vegetables in them.

13. Heat a pan on high heat with some oil. Place the rolls seam side down when pan is hot, for about a minute.

14. Turn the rolls and cook on all the sides until cooked to the done-ness you like. Make sure they are not over cooked.

15.Remove toothpicks from the rolls and place them on a plate. Spoon some balsamic glaze over the rolls and serve with some naughty buttery mash on the side.

Steak roll with balsamic glaze 2 | The Trishaw

Hameed Pata Mee Sotong, one of the best | Penang

Esplanade 4 | The Trishaw

Fort Cornwallis is Penang's historical landmark and is the largest standing fort in Malaysia. When Sir Captain Francis Light of the British East India Company landed on Penang in 1786 after acquiring the island from the Sultan of Kedah, he built the fort over-looking the sea to defend any enemy attacks and invasions. Since its erection and latter reinforced with bricks, the fort has never been in battle.
Fort Cornwallis | The TrishawEntrance to Fort Cornwallis

Fort Cornwallis 2 | The TrishawPenang state flag and cannon at Fort Cornwallis

For those of you who has never visited the fort, it is open daily from 9am to 7pm with admission fee of RM2 for adults and RM1 for children. After a walk in and around the fort, the best place to fill up the probably growling tummy is at the food court opposite the fort. Look for a sign that says 'Hameed Pata Special Mee'. This is where you will fine one of the best mee goreng (fried noodles) in Penang. Another favourite mee goreng of mine is at Bangkok Lane which I will post about later on.

Mee Sotong 3 | The TrishawPadang Kota Food Court opposite Fort Cornwallis

Mee Sotong 4 | The TrishawHameed Pata Mee Sotong

Mee Sotong 1 | The TrishawMee Goreng Sotong (Fried squid noodles)

Mee goreng or mee rebus is what you should order when here. The noodles are cooked in a special squid sauce, bean sprout, potatoes and eggs. I have no idea how they make the squid sauce, but whatever it is, that is the special ingredient to this heavenly plate of noodle; spicy and slightly sweet. This mee sotong is very spicy so I suggest you order a cold drink from the drinks stall next to it. Try the popular coconut milk shake. It will complete your experience of hot and spicy with cold and soothing; an ultimate combination.

Mee Sotong 2 | The TrishawMee Sotong (Fried squid noodles) 

Esplanade 3 | The Trishaw

After a simple but satisfying meal, I recommend taking a walk along the esplanade and people watch.


Padang Kota Lama Food Court
(next to Fort Cornwallis)
Jalan Padang Kota Lama
10200 Penang, Malaysia
Close on Sunday

Little Kitchen @Nyonya, set in the original Peranakan home of fourgenerations | Penang

Nyonya cuisine is one of the earliest example of fusion food evolved since the 1950's when the Chinese traders decided to call Malaysia their home. In a foreign country where they could get limited supplies of what they were used to in China, they made use of ingredients available locally. Since then, they have introduced what we now call the Nyonya Cuisine, similarly known as Peranakan Cuisine, which is an amalgamation of Chinese cooking with local Malay ingredients and style.

These Chinese settlers were often found in Penang, Malacca and Singapore as these were the main ports back then. So as a Penangite, Nyonya food is pretty common to us but it is not ordinary for us non-Peranakans to be able to savour Nyonya food in the comforts of the ornate Nyonya home that has been in the family for generations.

As soon as I found out about Little Kitchen @ Nyonya, I jumped on the next opportunity to visit this restaurant that is set in the original Nyonya home of four generations. I had my sister make reservation for when I get home. 
Little Kitchen Sign | The TrishawThe sign to look out for, amongst the shophouses

Here I am, at the entrance of the Nyonya home restaurant. If you noticed, there are two businesses written on the sign. The original business of the family is selling Bird's Nest therefore, Birds Nest Heaven. Latter, Mr Loh opened this restaurant for his mum because her children has grown up, left home and was getting bored at home not being able to cook for a big family like she used to. So Mr Loh installed air-conditioning in the house, put up a sign and a homey Nyonya restaurant was set up.

Straits Exlectic Shophouses | The TrishawStraits Eclectic Shophouses (built between the 1890's - 1940's)

This style of shop houses are referred to as Straits Eclectic Shophouses, built between the 1890's to 1940's. They are colourful and elaborately decorated and usually have three pairs of wooden shutter windows with decorative arches. The pillars and panels have ornate plaster decoration. These earlier shophouses were built by the more affluent Chinese settlers so they usually have very ornate decorations to show their status.

Little Kitchen Exterior | The TrishawThe unchanged exterior for four generations

Little Kitchen Interior | The TrishawAuthentic Nyonya food in an authentic setting, like it was centuries ago

The wooden panel is to divide the space into two areas, the main room and the second room. The main room is where guests are held and during those times, the single girls are not allowed to be seen by guests and were usually in the second room or upstairs. The little holes on the wooden panel were where the girls will peek through to see the guests.

A variety of Nyonya kuih (big plate) and homemade pickles (small plate). Nyonya kuih is a type of sweet or savoury snacks usually eaten in between meals, like how the English have scones for afternoon tea.

We were served a variety of Nyonya kuih soon after we arrived to prevent hungry growls while we were busy listening to Mr Loh's stories. Mr Loh (the host) treats all his customers like his guests. He was so kind to show us around his home and explain all there is to know about this place he call home.
Cabinet of spices | The Trishaw

Flasks of drinks | The TrishawFlasks of free flow drinks you can help yourself with

Head chef and I | The Trishaw

Me and the head chef, Mr Loh's mum who made us those delicious home-cooked Nyonya food

Little Kitchen Iterior 2 | The Trishaw

The beautiful pillar in the house

Nyonyaware 1 | The TrishawOriginal nyonyaware

Nyonyaware 2 | The TrishawOriginal nyonyaware

Peranakan Day Bed | The TrishawOriginal Peranakan day bed

This day bed, as of majority of furnitures and items in this house are antiques that has lasted four generations. As Penang can get very hot and humid, the day bed was made out of wood and marbles to keep it nice and cool when sat or laid on. The flower decorations are made from carved mother of pearl.

Peranakan wooden door carving | The TrishawOriginal Peranakan wooden carved door

Pickles | The TrishawBottles of varied pickles

Fresh Herbs | The Trishaw

Some of the fresh herbs

Ulam Sambal Belacan | The TrishawUlam sambal belacan

Ulam is a type of salad produced from the 'ulam' leaves. In the plate of salad above, it has a variety of fresh leaves served with raw baby aubergines, thickly sliced cucumber and mangoes which are to be eaten with the sambal (chilli paste) that came with it. The sambal belacan were divided into three levels of spiciness at; 10% chilli,40% chilli and 70% chilli. The 70% chilli sambal was too spicy and is one that blows your brains wide open so be careful. I suggest you start with the 10% chilli sambal.

Hong Bak | The Trishaw

Hong bak (pork cooked in fermented bean paste)

Ju Hu Char | The Trishaw

Ju Hu Char (Fried juliennes of yam bean with shredded cuttlefish)

Kari Kapitan | The Trishaw

Kari Kapitan Kay (Chicken Curry Kapitan)

Paku Heh Bee | The Trishaw

Paku Heh Bee (Fern cooked with dried shrimp sambal)

Sambal Prawn | The TrishawSambal Prawns

Lum Chut Hu | The TrishawLum Chut Hu (Deep fried fish)

Tu Kar Chor (Vinegared Pork Trotters) | The TrishawTu Kar Chor (Pork Trotters cooked in sweet vinegar and ginger)

Tu Tor Ting | The TrishawTu Tor Ting (Pig Intestine Soup)

Empty plates | The TrishawClean plates with no food left

Birds Nest Egg Tart 2 | The TrishawBird's Nest Egg Tart

"All the food are served in the original Nyonyaware passed down from generations. These chinaware are considered antique."


Love the essence of this place, a home open up to guests. It is like hosting a dinner party everyday, in the comfort of their home that has been passed down for four generation.


No frowns, only smiles. Well, maybe slightly expensive but I think it is worth the experience.

Will I return?

I will definitely return for a homey nyonya meal and to visit the old lady chef and family and thank them for being a wonderful host. It is a great place to bring foreign guests to give them a feel of the Nyonya culture.


No. 179, Lebuh Noordin,

10300 Penang, Malaysia.

Tel: +604-261 6731 / +6012-508 9338

Penang Road Famous Cendol | Penang

Cendol is a very famous dessert in Penang and Malacca but both versions taste slightly different. The main ingredients include shaved ice,  coconut milk, gula melaka (palm sugar), green jelly noodles made with rice flour and red bean. The green colour used for the jelly noodles are made from natural green colouring extracted from the fragrant pandan leaves (screwpine leaves) commonly used in Southeast Asian cooking.
Penang Famous Teochew Cendol Stall | The TrishawThis dessert is a must try for anyone visiting Penang and the most famous stall serving this dessert is on Lebuh Keng Kwee, off Penang Road. There are two stalls selling Cendol on this street but this famous Teochew Cendol is located on the right as you turn in from Penang road. Many people travel all the way for this Penang Road Teochew Cendol. The already narrow street will be clogged up by people who are there just to have a bowl of this shaved ice dessert. Also, there is no apparent queue so be smart about where you stand. Make sure you are seen by the guy taking orders and not hide behind the crowd.

Cendol Stall 1 | The TrishawThe ingredients for making Cendol

Penang Road | The TrishawLebuh Keng Kwee off Penang Road

Penang Road Famous Cendol | The TrishawThis is the other Cendol stall opposite the very famous Teochew Cendol stall. Be sure to look at the sign correctly as this one does not have the word 'Teochew'.

While the most famous stall is crowded with people, this Cendol stall opposite it is usually not as packed. Funnily, this is the stall I prefer and recommend. The Cendol here is tastier with more distinct flavour of its ingredients. I find the Cendol of the more famous Teochew Cendol stall too diluted for my liking. You can always try one from each stall since they are just opposite each other. Compare and pick your favourite, I would say.

Penang Road Famous Cendol 2 | The TrishawMachine shaving a big block of ice

Cendol | The TrishawCendol

Snack Stall | The TrishawSnack Stall on the same street