Restaurant Gertak Sanggul Fishing Stage, Penang Island. Our first dish served.

It was “Sizzling Prawn (铁板虾)”. RM 20 Very good, and the amount of prawn is way out of our expectation, at least 15 but the size is a bit small.

Gertak Sanggul Fishing Store Penang. Not only the seafood is awesome here but view also breathtaking, you can spend sometime to walk around the beach before dinner.

This restaurant actually is a fishing store with a small dining area beside it which caters for those customers came for fishing. You can get fresh seafood around Gertak Sanggul area as it's just next to the sea.

Gertak Sanggul Fishing Store It's about 40 minutes drive from Georgetown. 388, MK 8, Gertak Sanggul, Teluk Kumbar, 11910 Bayan Lepas, Penang, Malaysia. Food Deep Fried Sotong, Fish Hor Fun, Fried Kappa (lala), Steam Red Snapper, Sambal KangKung, Claypot Spicy Chicken, Meat Crabs, Steamed Thai Style Red Snapper, Marmite Chicken, Kung Po Mantis Prawns, Sambal Asparagus, Spicy Salted Egg Crabs, Steamed Prawn..

This restaurant actually is a fishing store with a small dining area beside it which caters for those customers came for fishing. You can get fresh seafood around Gertak Sanggul area as it's just next to the sea. Not only the seafood is awesome here but view also breathtaking, you can spend sometime to walk around the beach before dinner.

Fishing and Dinning in Penang. Seafood restaurant as the Gertak Sanggul Fishing Stage existed at the far south-east end of the Penang island.

A paradise amongst anglers who prefer to relax under the shady areas next to the man-made fishing pond rather than heading up the hilly path of the Gertak Sanggul's secondary jungle to the jackpot angling destination, this place would always be their favorite fishing spot. You can try your angling luck by paying RM40 for 3 hours of hooking up fishes such as the red snapper (ang cho), sea bass (siakap) or mangrove jack (ang ka tia).

This curry chicken dish or some would call it “Kari Kay” (literally meaning Curry Chicken) is cooked to celebrate the end of confinement period and the first month of a newborn. Accompanied with the curry are the nasi kunyit (yellow tumeric rice,) Angkoo Kueh and hard boiled eggs with the shells colored in its auspicious pink or red.

This dish is also served in some typical Chinese/Nyonya weddings.

One Utama Miam Miam Cuisines French, Japanese, Fusion Business Hour Monday-Sunday 11:00-22:00 French Toast is the most famous and signature dish where served with maple syrup and house made whipped cream. I like this dessert the most and really make my day!

However, the food a bit pricy and not worth for money.

928 Nice To Eat Food Centre @ Bandar Puteri, Puchong As my brother is a fan of Ikan Bakar, he ordered some Kam Heong Clams and another dish of Ikan Bakar from this stall. The prices were on the high side here, much higher than the prices of similar items in Damansara. Nevertheless, since we were already here, just decided to give them a try. In about 15 minutes, the first dish of Kam Heong Clams were sent over to the table.

By just looking at it, I knew that it was a huge mistake. The Kam Heong Clams were horrible. It was tasteless and we regretted ordering this. I would only rate this at 3/10 . Now I am hoping that the Ikan Bakar would be better.

Mud Crab Ocean Seafood Restaurant Puchong Bandar Puteri M Size (2 ONLY): the first dish Rm48, second disc rm28 XL Size (2 ONLY): the first dish Rm58, second disc rm38 XXL size (2 only) : RM88 Crab lover or you can eat a lot of crab you can try this crab price.

Recipe For Vietnamese Egg Coffee, Sampled in Hanoi. After so many years of wandering for food, visits home involve new recipes and my attempts at recreating dishes I loved and experienced abroad.

I rarely share the recipes here, but I'm going to start doing so. And the first dish that I wanted to share is an unusual one: a Vietnamese egg coffee recipe, a drink that I first tasted in Hanoi.

The main event began in the dining hall that was designed to resemble the interior of a French château with the introduction of Chef Victor Liong's first dish consisting of a quartet of his signature appetisers named ‘The Perfect Blend', which perfectly enhanced the flavours of Hennessy X.O. The next dish that followed, the ‘1859' made with a combination of the finest ingredients from France and China, was conceived to mark the year Hennessy became an icon of celebration, power, and prestige in China.