KEN HUNTS FOOD: Tua Wa Kong (大碗公) @ 8 Row, Krian Road, Penang.

Monday, November 4, 2013

Tua Wa Kong (大碗公) @ 8 Row, Krian Road, Penang.

** This place has since ceased its operations.**

With our lifestyle being more modernized and cosmopolitan, consumers are expecting more in terms of ambiance, everyone wishes to seek for air-conditioned places for quick lunches. Seeing this as an opportunity, Tua Wa Kong serves its signature dishes while providing a fully air-conditioned place but preserving authentic and traditional flavors. Using recipes passed down from previous generations, Tua Wa Kong at 8 Row of Krian Road, is one of the few that offers Dry Hokkien Prawn Noodles. As much as it provides a cooling environment to the otherwise sultry afternoon, the place lacks of a good ventilation system which caught us smothered in the "aroma". One might find oneself smells like crustacean after a meal there. Service could have been better as empty bowls were found scattered around. Prices are considered reasonable considering the substantial portion and the generous amount of ingredients added; definitely a worth-dropping by place if you are in the vicinity.

Dry Hokkien Mee with Pork (Regular- Rm 8.50) is one of their signature dishes. Vermicelli Noodles/ Bee Hoon and Yellow Noodles were cooked together with their broth which boiled for long hours to extract the essence of the crustacean; topped with Braised Pork, Hard Boiled Egg, Water Spinach, Sprouts, Shrimps and Fish Balls. The noodles were imbued with a pleasingly delightful aroma; the thick and rich broth clung well to the noodles too. Great on its own but even better with the magical mix of their home-made Chili Paste. However, the noodles were slightly over-cooked and soggy in texture as compared to the other version but probably this is how they are doing it to ensure the flavors and seafood sweetness blended well with the noodles.

The star dish has to be their Soup Hokkien Prawn Mee (Regular- Rm 8.50) which comes in a substantial portion. The orange-red hue broth was brimming with flavors; with traces of Pork Lards and Tomatoes, the hearty broth complements the noodles perfectly. Every bit was a joy to eat, I'd personally prefer this Soup version over Dry version, probably I found myself enjoying their delightful broth. A slipshod preparation where they could have deveined the the Prawn before serving to diners. If you must know, I thought the Hokkien Mee we had were slightly above par but might not be the best still. What's your say?

There are generally two types of Chili Paste available, the Hot & Spicy version and the milder version. The lip numbing Hot Chili Paste does add another layer of flavors to the noodles, while the latter version veers towards the sweeter side.