One of the fiercest debates in Sydney’s Malaysian community is around char kway teow (stir-fried noodles). Which restaurant has the best one? Which ones have a good level of wok hei (the smoky, distinctive flavour you get from using an extremely hot wok)? Which chef gives a generous amount of prawns? Which ones are Penang-style? There are plenty of answers, but Penang Cuisine will always pop up in the conversation.
Despite the Penang name (a coastal city on Malaysia’s mainland with its own distinct cuisine), the quaint Epping eatery has a relatively standard menu by Sydney standards, mostly the same Malaysian classics you find all over Sydney, but the restaurant has earned its reputation by nailing the classics – particularly the char kway teow and curry laksa.
For something more like what you’d find in Penang the city, check the restaurant’s Facebook page for the weekly special. If you’re lucky it’ll be assam laksa, the Penang-style, coconut-free laksa made with a fish and tamarind broth, plus thick, silky rice noodles.
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