Just as I thought that this was the end of my pursuit for traditional Penang-nite food after a series of unlucky runs, I finally scored a meal at Sin Keng Aun. This eatery is highly recommended by many people and clearly popular among the locals. The clock barely pointed to 5.30pm yet it was already dinner time for the islanders. Sin Keng Aun’s crew consisted of a man wearing a hat (presumably the boss) and the speedy elderly chefs who double up as wait staff making younger people look shit. No joke. The food at Sin Keng Aun is rather mixed. I would like to say Peranakan/Nyonya but reviews online say Hainanese and at times it is even classified as “Penang”. Putting petty issues aside, I will let the food do the talking.
2 Lorong Chulia, Georgetown
10200 Penang
Opens for lunch and dinner. Lunch is from 11am-2.30pm.
Dinner is open from 5.30pm till close. (He can close at 7pm is business is brisk)
Call : 04-2614786 (call before going)
First dish out was Sin Keng Aun’s Hainanese Chicken Chop
Tossed in a slightly sweet and sticky sauce, the chicken chop is still crisp from being deep fried. The potatoes, onion and peas were all cooked spot on. My first bite it and I found it nice yet it seemed to lack that final execution in terms of flavour. As is, the chicken chop was barely salty, and just a little sweet. Then I reminded myself, that this was not KL where the stress is so bad we need more flavour to overcome the anxiety. In Penang, most of their food are subtly flavoured especially where salt is concerned. This was another clear example. Not bad though as I think I ate the whole thing by myself.
Next dish was the Gulai Assam Pedas with White Pomfret (Pak Cheong)
The only type of fish used here is the White Pomfret which shows that quality is not something this old gem would compromise. Its sauce was extremely appetizing. I liked the strong flavours of the spices which I shall assume probably has heaps of tamarind, bunga kantan, perhaps some lemon grass and what not. I am no expert but even the most amateurish foodie can tell that the flavour in the Gulai Assam Pedas was immense. Using the pomfret is always a good thing as it is super meaty and have little bones! The perfect accompaniment for the sauce.
Next dish was a lettuce wrap with slow cooked turnip with crab meat (small specks)
Unlike the conventional Peking Duck Sang Choy Bow, Malaysian has a different that uses a turnip. Again, it was something I enjoyed. I like turnips cooked in this way as its natural sweetness just oozes out without effort. Eaten with heaps of lettuce leaf, I was sure to fulfil my vegetable RDI.
Pan-fried Assam Prawns
The prawn dish for the night was the Assam prawns. For the best effect in marinating, the mid section of the pawn had it shells removed so the marinade could sip in! The flavours here were very very simple but it was just sublime. To put it together, imagine fresh prawns; pan-fried, slightly sweet, sour and salty with an amazing tamarind fragrance. NOM NOM NOM! Mom despite being usually generous decided to hog half this dish for herself as she loves pawns cooked in this way. Dad did not seem impressed but over all, this was definitely executed well.
Despite pigging out on the last 4 dishes, I ordered a 5th dish for the three of us. No wonder everyone in Penang looks so slim.. =/! The table beside us had 1 dish less but 1 person more… DAMN.
Good old Penang Fried Lobak. Not sure how to explain this. But I guess meat roll would suffice? haha. I love this dish and Penang is most famous for making the best ones. The Lobak at Sin Keng Aun is no less yummier than ones I have had before. I ate 3/4s of the whole thing haha. Kickass for sure!
Sin Keng Aun’s reputation as an olden day treasure among its other heritage counterparts is something I have no doubts about. Like my prior eats, some places need not be stellar in terms of food but there are just so many other reasons that people keep coming back. Sin Keng Aun fits the description perfectly. The food today was nice. In fact I rate it a 7/10. Decent and affordable in so many ways. Yet, the final execution that bridges the gaps between good and perfection seems lacking. But no, we are not at Robuchon or a Michelin star seeking restaurant. We are at a place where culture is preserved through culinary experts. I was a happy man after this meal. Definitely no problems coming back here though, dad would be keener to revisit 1881 Chong Tian Lou.
WenY
