Health Freak Mommy: Lunch At Shing Kheang Aun Restaurant @ Chulia Lane, Penang

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Monday, August 31, 2009

Lunch At Shing Kheang Aun Restaurant @ Chulia Lane, Penang

The first place that the hubs targetted the moment we arrived in Penang last week was his favorite Shing Kheang Aun Restaurant at Chulia Lane, which he has been patronizing since he was a small kid. Established in 1941 just before the Japanese Occupation, this very old Hainanese restaurant is now stepping into its second half of a century, and is now run by the second generation. This restaurant offers a collective variety of food ranging from Straits Chinese and Hainanese cuisine to Baba Nyonya delicacies.

Here are the dishes that we ordered (for you to salivate hehe...):


Stewed pork with salted fish and chillies



Fried chicken with black sauce


Deep fried Lobak


Fried prawns with assam and chicken feet kerabu


Assam 'tau tai chong' (pomfret) fish
This is by far the 'bestest' assam fish I've ever tasted. The fish is really fresh and has not the slightest taste of fishy odor... and the serving is huge and enough to satiate everyone.

We also ordered a stir-fried kailan veggie with chicken breast.

Food for customers seated upstairs are still being brought up using the pulley system in this pre-war shop. If you are seated upstairs, please mind the stairs as the pre-war wooden stairs are really steep and narrow.


All the food was polished off in no time as everyone was feeling really peckish after travelling in the car for about 2 hours. For 5 adults and 2 kids eating, the bill was only RM140, inclusive of drinks and rice. We would definitely head back to this restaurant in December when we make our next trip to Penang.

Shing Kheang Aun Restaurant is situated at 2,Chulia Lane 10200 Penang, Malaysia.
Telephone Number : 04-2614786
Business Hours : 10 am to 2pm, 5pm to 8pm.
Resting Day : Alternate Monday
Payment : Cash
Come early to get a parking lot.

This unassuming pre-war restaurant even has a website at http://shingkheangaun.wordpress.com/!

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