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Glen Mills, Pennsylvania
March 7, 2005
Their appetizers, like roti canai and roti telur, are especially good. A word of caution - some of their fish dishes are served whole (fins, skin, and all), so check with the wait staff if you'd rather have fillets.
From journal Philadelphia - more than cheese steak
September 2, 2004
Penang’s interior décor consists of large spiraling cast iron structures descending from the ceiling. A large tank sits to the side, with fish in one and lobsters in the bottom tank. The kitchen is open to the view of all the customers.
I was anxious to try the food here, hoping it would match the flavours I had tasted in Malaysia. Reminiscent of my time spent in Malaysia, I ordered Kaeh Teow (pronounced K Te Ow). This dish is a mixture of thin noodles, spring beans, squid, beef, and other tasty ingredients that make it unbelievable. To pass the ten minutes until the meal is served, tea is served in tiny china cups.
I have returned to this restaurant many times since this first experience, for two reasons. One, because the food is distinctly Malaysian; it tastes every bit as authentic as the food I have had in Malaysia. And two, because of the affordable prices. For a dish so large that it has to be bagged, you only end up paying around $6.35 and up.
Although located in Chinatown, Penang’s cuisine is not typically Chinese in taste. Malaysia is a mixture of many cultures, and the food has saturated this into its ingredients. Malaysian food is primarily a mixture of its Chinese, indigenous Malay, and Indian influence. Penang remains true to its roots.
I highly recommend this restaurant. The service is consistently friendly. It is entertaining to watch the cooks fry the food, and spin the dough for their rotis (bread). Penang is a short walk from Philadelphia’s Market East station.
Some recommendations for appetizers are Roti Canai and Satay. Roti canai is a thin, slightly crispy bread, which you dip into a delicious yellow curry sauce. Satay come as either meat or beef (your choice) marinated and skewered on a stick and then dipped into a peanut sauce. Kaeh Te Ow is the best bet for an entrée dish. However, many of the other dishes are just as good, and you only have a 10% chance of being dissatisfied.
From journal A Taste of Malaysia in Philadelphia