Penang Bagus Review: Salted Egg Char Kway Teow And Bingsu In One Restaurant

And if you have read my review on Penang Place , you would know that Malaysian food is another of my weakness. When I heard about Penang Bagus , a restaurant that serves both Penang food and Korean desserts, I could not wrap my head around that idea but couldn’t resist paying the eatery a visit with my colleague either.

Penang Food And Korean Desserts Under One Roof | Penang Bagus Food at Penang Bagus The first dish that we tried was their Penang Assam Laksa ($6) . Topped with a heap of mint leaves, the bowl was filled to the brim with thick rice noodles and pungent soup.

For $6, I thought the amount of noodles was generous. My favourite part of the dish would be the bits of onions, cucumbers, and sardine that were in the soup.

Just as we were going to order their Penang Char Kway Teow ($6) , we spotted Special Char Kway Teow ($12) on the menu. When the dish arrived, I was impressed by the generous amount of crab meat that sat on top of the noodles. The taste was just like an ordinary plate of good char kway teow and if untold, I probably would not have realised that there was salted egg yolk in it.

For the other components, the dish in addition came with a good amount of scrambled eggs, prawns, bean sprouts, and Chinese sausage that added to the variety of flavours. When eaten with the noodles, that said, the taste of the crab meat was hardly noticeable.

But as a whole, there was nothing to shout about and if I were to return, I would probably opt for the regular char kway teow which is more value-for-money. On to the desserts, and as well my most anticipated part of the meal, we went for their Cheese Injeolmi Toast ($8.90) and Choco Banana Bingsu ($12.90) ! Slightly sweet, the cheese layer that was on top was salty and there was also a strong sour taste which did not sit well with me.

Overall, it was not a pleasant experience and the only part that I liked was the chewy ends of the bread which went well with the sweetened condensed milk. The last dish, and also my favourite dish, was the chocolate banana bingsu.

Even with the ice-cream and chocolate syrup, the dessert was not overwhelmingly sweet and the condensed milk on the side was like the cherry on top of the cake. In terms of texture, the shavings were more icy than creamy and that was only part which I thought could be improved on.

Overall, the dessert was refreshing and sharing the bowl with my colleague was almost like a race to see who could go for the next spoonful first. Besides the pop songs that was playing in the background, the clanging of woks that came from the kitchen was also hard to miss. Both the Penang food and Korean desserts were satisfactory and I really liked the concept of having the two cuisines in one restaurant.