When the rare tourist comes here, they tend to take locals word for it, that the tomyam stall is the best there is.
I beg to differ.
Most locals are enraptured by the tomyam because the level of spiciness is on a psycho scale of a gazillion sweat beads and a paralysed tongue .
This you can savour in one of the many small mom and pop stalls in Prangin Mall.
This simple dish of pure awesomeness.
If I am not mistaken, they use garoupa meat, coat it in a delicious egg and tapioca flour mix, frying it till it is crispy on the outside like fried chicken .
The soup stock is plain and simple.Almost like a seafood version of Hokkien Bak Kee Thn'g.
Flavoured by chinese celery, ginger, light brown deep fried garlic and pork lard.A contrast that allows the sterling goodness of the fish to shine through.
This method of cooking requires mastery and skill as the coat of flour cannot be too thick. Or it will prove to be a disgusting experience you wish you could forget.
Just a light coat to seal in the white, juicy and flaky fish meat on the inside .
Scrumptious. To die for. Sheer Perfection.
You can order a bowl of noodles or rice to go with the fish.
A small bowl starts from $5. For that you get to sink your teeth into 5 morsels of heaven.
Specify if you want the thin or thick beehoon.
Remember, this is the stall you should look for.
The biggest and tallest guy is the chef, don't distract him from his art.
Place your order with the skinny ones.
Total : 2 large bowls plus 2 small bowls and a separate order of fish meat cost less than $28
Location : Restoran Min Jiang, Air Itam
Directions : head towards Penang Hill. Pass by an orange coloured BHPetrol petrol station on your left, come to a traffic light junction. After the traffic lights you will see a Damacai shop in your left, the restaurant is on the opposite side.
Chowtime : 8pm to 10.30pm
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