House Of Kolomee

Update: This business has ceased its operations.

Ever since QQ Ramen House at Vanda Business Park had closed down, its location has been taken over by House Of Kolomee (砂捞越干捞面专卖店). This is the latter's second outlet. The original location is at D'Piazza.
As the proprietors hail from Sarawak, House Of Kolomee specializes in Sarawak kolomee (砂捞越干捞面). This is a self-service restaurant. Customers place orders at the counter, then proceed to collect their food when their number is called.
Like most cases, I prefer to start with the signature dish during my first visit. In this case, it is the Original Pork Kolomee (原味猪肉干捞面), which I requested for the large size for RM6.00. The blanched egg noodles are served with minced pork (猪肉碎), barbecued pork (叉烧肉) and bok choy (小白菜). Chopped scallion (spring onion) and fried onion are used as garnish.
The most distinctive aspect of this dish is the minced pork, which has decent savoriness. The meat choice is also suitable as it provides delightfully good mouthfeel. On the other hand, the barbecued pork is quite bland; I think there is much room for improvement here.
The noodles are quite dry in my opinion. I usually prefer noodles that have at least decent amount of gravy or oil, such as the noodles at Mama One Ton Mee or Ya-Ka-Fook. I understand this is how Sarawakians enjoy kolomee, but I feel that this is just not my cup of tea.

As for condiments, kolomee is usually eaten with pickled chili peppers. Although the chili carries respectable load of tanginess, I feel that it lacks the crunchy juiciness that I am hoping for.
As for side orders, Braised Egg (卤蛋, RM1.20) is heavily seasoned in stark contrast to the kolomee. In fact, I feel that its strong flavor works in complement to kolomee.
The Fruit Pizza (水果比萨, RM3.00) is offered for limited time, and only available in this outlet. The dough itself is delectable indeed. As for toppings, there are pieces of nangka, kiwi and grapes, as well as cream cheese. I recommend this pizza if you are willing to try something new.
Meanwhile for desserts, Coconut Coolz (冷冻椰果) is available at promotional price of RM4.50.
Coconut water is made into jelly and allowed to solidify in its shell. There is also edible kernel on the interior surface of the young coconut. This is certainly a nice refreshing dessert.
Overall, House Of Kolomee offers pretty decent food quality at reasonable price. Not all aspects of its food suit my palate, but I appreciate the creativity embedded into the menu.
Address: 723W-GF-01, Vanda Business Park, Jalan Sungai Dua, 11700 Sungai Dua, Pulau Pinang
Contact: 016-537-5375
Business hours: 11:00am-10:00pm

Michelle's Jelly Mooncakes

Special thanks to Michelle's Jelly Mooncakes for extending this product review invitation.

If jelly mooncakes is your cup of tea, you may want to consider Michelle's Jelly Mooncakes too. So far, this is the only cendol-flavored jelly mooncake that I encountered this year.
The Jelly Mooncakes (燕菜月饼) come in a box of 4 pieces of different flavors. Since no preservatives are used, the mooncakes need to be refrigerated and consumed within a week.

According to Michelle, the bestseller is the cendol (煎蕊) type. Like Penang's signature dessert, this jelly mooncake is sweetened with palm sugar and therefore appears brown in color. The jelly is also punctuated with small pieces of green jelly noodles and red beans.
The dragon fruit (火龙果) has fragrant fruity aroma as soon as the lid is opened. The colorful decoration on top reflects the delicate process of filling the mold part by part. However, the taste of dragon fruit is somewhat lacking.
As for the longan (龙眼) version, its pleasant sweetness is quite welcoming compared to other flavors. The jelly itself contains tiny bits of longan too. Personally, this is my favorite type among the four.
Finally, the lychee (荔枝) mooncake has the most intricate pattern on top, using 4 different colors in a complex configuration. I can only imagine how each compartment in the mold needs to be filled painstakingly.
This box of 4 jelly mooncakes is priced at RM30.00 and comes with a complimentary paper bag. Michelle's Jelly Mooncakes can be ordered by phone (012-486-2526). The usual collection point is at Green Lane McDonald's.
Name: Michelle's Jelly Mooncakes
Address: N/A
Contact: 012-486-2526
Business hours: N/A
Website: N/A
Coordinates: N/A
Directions: N/A

May's Place

May's Place is a new eatery at Pulau Tikus. Since it takes the upper floor of the shop, it may not be so noticeable from the corridor.
Located above Oloiya (我来也), May's Place can entered from the side. A short flight of stairs leads to this restaurant.
The chef, who has worked in Australia for many years, is also responsible for the mural artwork on the restaurant's walls.
May's Place provides a rather diverse spectrum of cuisine, covering Chinese, Indian, Western, Malay and Nyonya food. Occasionally, there are also less well-known food such as Canadian and Moroccan. Most of the time, food is served à la carte, but there is a weekly Sunday Buffet Brunch.
Today's rice dish is Talapa Kattu Biryani. Talapa Kattu refers to a specific locality in the Indian state of Tamil Nadu, which I believe that the chef is personally associated to. The rice is quite fragrant but does not carry much taste on its own. Papadum crackers are provided separately.
The Ayam Masak Merah is the quite delectable thanks to its nice gravy. The meat is cooked reasonably well but is still slightly pink in the middle near the bones.
Meanwhile, the Fried Fish With Hoisin Sauce is one of my favorite dishes today. The fish is seasoned properly using seafood sauce, while the scrumptious skin provides enjoyable mouthfeel.
The Crab Curry is acceptable in terms of taste, but I think crab may not be the best idea in a buffet setting. I think other types of seafood like squid or clams are preferred.
As for Nestum Prawns, the shrimps come in non-uniform sizes. As a result, the larger ones tend to be bland in the middle. Ideally, the Nestum cereal coating should be made thicker.
Cincalok Omelette looks appealing, but it is unfortunately too salty due to presence of pickled shrimps. Nevertheless, I think it would have been perfect with plain porridge. Something the chef can consider for other Sundays.
And the last hot dish, Stir Fried Vegetable, is Chinese-style mixed vegetables such as broccoli, cauliflowers, pea pods and red chili peppers. I think some button mushrooms would have been nice too.
Today's noodles station features Mee Rebus. Ingredients such as yellow noodles, boiled eggs, fish cakes, cucumber, chopped scallion, fried onion and red chili pepper are available. The gravy is spicy peanut sauce. Some shrimp paste is also provided to enhance taste.
There is also another table counter for Pasembor, which is a Penang-style salad of dough fritters, jicama (sengkuang), bean curd, boiled potatoes, julienned cucumber and bean sprouts. The same spicy peanut sauce is also used. Unfortunately, the dough fritters become soggy and lose their crisp when they are left out for a while. It would be nice to have hot dough fritters directly from the fryer.
As for the more health-conscious customers, there is a Garden Green salad station where several types of fresh vegetables are prepared. The dressings are Kewpie mayonnaise and vinaigrette.
As for desserts, today's cake is the Red Velvet. I think it is too sweet for comfort. Personally I prefer the sweetness to be toned town.
Red Bean Soup, a type of Chinese tongshui (糖水), is also available. Besides red beans, there are also an equal amount of longan. This dessert is quite soothing to the throat after a hearty meal.
As for drinks, Yuan Yang Tea (鸳鸯茶) is served as part of the buffet. This beverage is a mixture of coffee, tea and milk. The drink is slightly acidic, so it may strike a chord with everybody's palate.
There is also iced water with a lime wedge. Simple drinks can sometimes be the best, don't you think so?
Meanwhile, coffee is also available but is not part of the buffet package. My usual choice is the Latte (RM5.20). This drink has decent smoothness and satisfying milky composition, but I feel that the proportion of espresso is inadequate for a latte.
The coffee beans used at May's Place is Doi Chaang organic beans, which are cultivated from the highlands of northern Thailand. These full body Arabica beans are wildly popular in Canada.
The Sunday Buffet Brunch is served from 11:00am to 2:30pm. Its menu varies every week. The buffet is priced at RM21.00 for adult, RM13.00 for child. Overall, the food gives a sense of homemade goodness, but there are several aspects of the menu that can be improved.

Address: 413, Jalan Burma, 10350 George Town, Pulau Pinang
Contact: 016-401-0121
Business hours: 11:00am-3:00pm (Sunday), 12:00pm-3:00pm, 6:30pm-10:00pm (Tuesday-Saturday), closed on Mondays


Special thanks to Mama-Miya Coconut Ice Cream for extending this food review invitation.

Update: This business has ceased its operations.

For commuters along Beach Street (Lebuh Pantai), the oversized mock coconut ice cream is not easily overlooked. This prop marks the very location of Mama-Miya Coconut Ice Cream (椰子冰淇淋).
This ice cream kiosk near China House currently has only one product: Mama-Miya Coconut Ice Cream (RM7.00). But why is this single dessert able to attract locals and tourists alike?

For starters, there aren't many coconut ice cream sellers to begin with. Out of these minority, hardly any of them manufacture their own coconut ice cream. Mama-Miya is a rare exception: all ingredients are made from scratch at its centralized kitchen.
The coconuts used here are the "pandan" cultivar, which are more expensive than regular ones but yield sweeter coconut water. Mama-Miya sources young coconuts from Thailand, Indonesia and Vietnam because local ones do not have sufficient quality to make the cut.

Each order of Mama-Miya Coconut Ice Cream is served in one-half coconut shell. Besides aesthetic appeal, this also allows customers to enjoy the juicy kernel on the inner surface of the shell. Fortunately the white flesh has been scraped beforehand, so the kernel is relatively easy to consume with a plastic spoon.
The coconut ice cream has consistency which puts it in the middle of the spectrum between creamy milk-rich gelato and icy-slushy fruit sorbet. The ice cream works harmoniously with other ingredients: glutinous rice, nata de coco and sweet corn. Since no preservatives are used, Mama-Miya's coconut ice cream needs to be made daily.

Finally, coconut water which has been drained earlier does not go to waste. The drink is served in a separate cup for customers to enjoy. This thirst-quenching coconut water is the perfect complement to the ice cream dessert.
Mama-Miya won the second runner-up prize for the best decorated stall at the Penang Hawker & Entrepreneur Festival last weekend. Considering its unique coconut-themed stall design, it is not difficult to understand why.
Besides this location, Mama-Miya also operates more stalls at Cannon Street (Lebuh Cannon), Gurney Drive (Persiaran Gurney) and Karpal Singh Drive (Persiaran Karpal Singh). If you have not tried its coconut ice cream before, I recommend that you try one at any of its outlets.
Name: Mama-Miya Coconut Ice Cream (椰子冰淇淋)
Address: 143, Lebuh Pantai, 10300 George Town, Pulau Pinang
Contact: 010-604-4222
Business hours: 10:30am-6:30pm
Coordinates: 5.41490 N, 100.33892 E
Directions: From Armenian Street Ghaut (Gat Lebuh Armenian), turn to Beach Street (Lebuh Pantai). After China House, Mama-Miya is located on your right. You can easily spot the large mock coconut ice cream in front of the stall. Street parking is available along Beach Street and Chulia Street Ghaut (Gat Lebuh Chulia).