Penang Pesta Chingay ...
Penang Bridge International Marathon ...
Penang Dragon Boat ...
Penang World Music Festival ...
Fort Cornwallis is an old fort built in star-shaped formation situated on part of Lot 29, 30 and 31 Seksyen 24, North East District, George Town. It was built by ...
|Fresh & Delicious Seafood at Ocean Green|
|Written by Administrator II|
|Thursday, 01 April 2010 23:40|
BY CK LAM
One of the seafood restaurants that I frequently dine in is at Ocean Green Seafood Restaurant. It is located off Jalan Sultan Ahmad Shah in the city center, behind Paramount Hotel. My family enjoyed dining at this restaurant which offers an open view of the beach and the sea. This restaurant offers an array of fresh seafood
No meal is complete without the steamed tiger prawns. The prawns are very juicy and delicious; you could even savor it on its own. It is best dipped into their freshly homemade chili sauce which is a must-have for me. I must say this is a great starter to a wonderful seafood meal.
Another hot favorite for my family is the Steam Curry Fish. The curry is slightly spicy with lady fingers, tomatoes and was garnished with mint leaves. The combination of the flavorsome gravy with the blanched beehoon was awesome. I never miss out this dish on my every visit.
Clams can be served in many variations and we opted for them to be stir fried. The accompanied garlic and chili padi enhanced the flavors of the clams. Excellent to go with rice or on its own!
The crab is cooked in the sweet and sour spicy gravy, which makes a good dip for the deep fried Chinese buns (man tou). The gravy was very flavorful!
Besides seafood, other recommended dishes are the Spinach in superior soup (siong tong yuen choy), fried mee-tiau and satay. The Spinach soup was served with plenty of scallops, garlic and pieces of century egg.
The satay is quite similar to those that I had from Teluk Kumbar Seafood Restaurant. They are served charcoal grilled with overlaid sauce. The barbecued skewers of chicken meat coated with slightly spicy peanut-based sauce was accompanied with cucumber and onions.
These dishes were rounded up with the steamed tapioca with thick santan (coconut milk) which was simply lip-smacking!
Written by CK Lam, food blogger and editor of http://www.what2seeonline.com ; featuring the Best of Penang Food. She constantly combs Penang for the best gastronomical delights and loves promoting Penang Cuisines, Culture and Heritage.