Dig in to the best bowl of cendol in Penang.
Last year, when we went to Penang during Chinese New Year, our new friend Criz took us around to some of his favorite eating places, including the Penang Road Famous Teochew Chendul stall on Lebuh Keng Kwee in the middle of Georgetown. Since we came back to Penang this year, returning to this stall was a priority. As it turns out, we were able to visit it twice during our trip!
We’re not in Kuching anymore, Toto.
We’re off in Penang for a whirlwind trip to visit Annie’s family and eat, eat, eat!
You’re liable to get fat, if you eat too many of these delicious buns.
Besides Kampua Mee, Sibu is known for another favorite Foochow food: Kompia buns. These crusty baked buns are dense like a bagel but not as chewy. They come either plain or baked with sesame seeds. Kompia are made simply with wheat flour, water, salt and a little baking soda, yet they are simply addictive!
The quintessential dish of Sibu, Kampua Mee, done to perfection.
Sibu is a FooChow / Fuzhou town, meaning most of its Chinese population speaks that dialect. There are many dishes associated with FooChow cuisine, but above all, the simple, dry-noodle dish called Kampua Mee is the most famous. Our host and good friend Mike took us around to his favorite haunts in his hometown of Sibu, including his favorite Kampua Mee stall at Liang Yew Cafe, located just across the street from the Masland Methodist Church and not far away from the Sibu Central Market.
Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.
Learn more about us by clicking here: About House of Annie.
