Located at one end of a quiet alley- Jalan Masjid, off Chulia Street, is a famous old-school Kuih Factory named Moh Teng Pheow. The place is famous for dishing out fresh home-made Nyonya Kuih. The 60 year old- Kuih Factory had a minor refurbishment recently, turning a corner of the place into a cozy, presentable "canteen". Step in the place and you will be welcomed by a warm, homely atmosphere with retro bric-a-brac. The entrance may seem unappealing, walk in and you will find yourself in a living museum, demonstrating the entire kuih-making process using utensils from the past. The retro vibes of the cafe, are boosted by the mismatched bits of antiques and vintage pieces. Moh Teng Pheow offers a small menu, but the team is dedicated to offer their best. To find Moh Teng Pheow, locate Sky Hotel at Chulia Street, a stone's throw distance away from Yeng Keng Hotel and walk straight into the alley (Jalan Masjid). You should be able to find the place right in front of you shortly.
One of the much-lauded items, Assam Laksa (Rm 5) and Spring Roll (Rm 1.50 each) struck my palate with a balanced medley of sweet, sour, savory and spicy notes. The noodles were silky smooth (not clumpy), they were not al-dente nor they were slouchy, probably somewhere in between. The broth, on the other hand, was beyond amazing. It has bits of Fish swimming in the broth but not in an artificial "tissue-like" texture found in one of the infamous Laksa stalls in Air Itam. The gentle Chili heat kicks in after a moment but the addition of the sweet Shrimp Paste cuts through the acidity and spiciness by a little.
Lily Moh, one of the partners introduced their Nasi Ulam (Rm 7) to me with aplomb. The Nasi Ulam (which is one of their signature dishes) comes in a generous amount of shredded Daun Kaduk, Carrots, Shallots and desiccated Coconut. I was waiting for Lily to serve me some Sambal but I was told that authentic Nasi Ulam does not come with Sambal Belacan. Truly enough, their Nasi Ulam has a very strong peppery flavor but I thought it lacked of a pinch of Salt in my opinion; probably I am used to the Sambal-Belacan version. However, my 70-year old aunt could vouch the authenticity of this Nasi Ulam, she thought it was great with the generous amount of desiccated Coconut and the peppery flavor.
Assorted Nyonya Kuih-Muih (Rm 0.50/ piece); I did not get to try all eight types of Kuih, only half of the amount. The Kuih Talam was toothsome, it has the perfect ratio of savory Coconut Milk to the sweet layer of Pandan filling. Equally delectable was Kuih Bengka-Ubi, I love the chewy-soft texture which was imbued with a delightful Coconut Milk flavor and no, it was not sandy at all. Pulut Tai-Tai on the other hand, was decent. The texture was expectedly soft and chewy but the highlight of this Kuih was their home-made Kaya. No lackluster in Kaya, the flavors were carefully curated- eggy, sweet with a touch of Pandan aroma. The price justifies the portion. However, we thought the tiny portion of the Kuih affected the overall texture, it would be better if they could serve a bigger piece, for a more satisfying bite.
"Gu Leng Peng"/ Rose Syrup with Milk (Rm 2.50)
Ratings:
Taste: 8/10 (1-3 bad, 4-7 average, 8-10 good)
Service: 8/10 (1-3 bad, 4-7 average, 8-10 good)
Parking: 6/10 (1-3 bad, 4-7 average, 8-10 good)
Price: 7.5/10 (1-3 expensive, 4-7 average, 8-10 cheap)
Ambiance: 7.5/10 (1-3 bad, 4-7 average, 8-10 good)
Non-Halal
Service Charge: No
Government Tax: No
Address: Jalan Masjid (Off Chulia Street), 10200, Georgetown, Penang. *The small alley beside Sky Hotel where the famous Char Siew Rice Stall is housed.*
Business Hours: 10 am to 5 pm. Closed on Mondays.
Contact Number: 6012- 415 2677
Kuih Nyonya Moh Teng Pheow Facebook Page
Kuih Nyonya Moh Teng Pheow Facebook Page
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