Penang Culture Celebrates 10th Anniversary in Singapore with Debut of Three Original Dishes

CONTENT: Seraphina Tang

During this period, it is still not be feasible to travel, and we all have our own personal food cravings. However, the good news is that you can still indulge your cravings for a hearty, authentic Malaysian meal without having to cross the border – just head to Penang Culture! From this March till May, Penang Culture is celebrating their 10th anniversary on our sunny little island with three brand new dishes, inspired by the rich heritage and cuisine of our neighbours. Moreover, Penang Culture is holding a promotion on these 3 new dishes – Malacca Golden King Prawn Seafood Bee Hoon, KL Crispy Breaded Chicken, and Penang Fragrant Kam Heong Clams – 50% off for both dine-in and takeaway, as well as & 20% off on delivery! This promotion runs for a limited time only, from 9th March to 31st May 2021 and prices are subjected to service charges and prevailing GST.

If you are a seafood-lover, do go for the Malacca Golden King Prawn Seafood Bee Hoon (S$24.90 after 50% off, U.P. S$49.80), where a medley of king prawns, clams and squid are simmered in a rich, creamy gravy that pairs ever-so-well with the slurp-worthy strands of thick bee hoon. Indulgent, yet moreish, the “golden” cheese gravy for this dish is made with three types of cheeses: gouda, parmesan, and nacho; ensuring a delightfully rich sauce.

Want seafood, but not too much of a cheese fan? Then the Penang Fragrant Kam Heong Clams (S$9.90 after 50% off, U.P. S$19.80) will be right up your alley! For this dish, lala clams are stir-fried with hae bee hiam (dried shrimp), curry leaves and soy sauce; the resulting flavours bringing out the sweet freshness of the clams alongside the fragrance of the curry leaves and a delectable caramelized flavor from the soy sauce.

The favourite dish at our table was the ever-so-addictable KL Crispy Breaded Chicken Cutlet (S$8.90 after 50% off, U.P. S$17.80), served up with a side of with house-made curry mayo. Here, a whole chicken thigh is breaded and deep-fried until crispy and golden on the outside, yet still succulent on the inside. We enjoyed the tenderness of the meat and the crisp breading, paired with the savoury dipping sauce – a dish we definitely wanted seconds of!

Of course, don’t forget the classics along with these new dishes! Start off your meal with the Penang Rojak (S$5.90), where fresh fruits and vegetables are tossed in a signature rojak prawn paste, topped off with crushed peanuts. A medley of refreshing, sweet-savoury and crunchy textures and tastes, this is the perfect sharing dish.

For those who can’t go without their carbs, we recommend the Penang Premium Nasi Lemak (S$14.90), where fragrant coconut rice is paired with a succulent ayam penyet chicken leg, sambal prawns, a hard-boiled egg, achar and sambal chilli. A quintessential meal, there is no need to squabble over the origins of this dish – not when it tastes so good!

End off your meal with the rich and indulgent D24 Johor King Chendol (S$6.90), where snowy shaved ice drizzled with gula melaka and creamy coconut milk sits atop fragrant strands of hand-made pandan cendol and crunchy kidney beans. And like a king atop that mountain, a delightful scoop of pure D24 Johor durian puree – a wonderful end to this journey to our north indeed.

Penang Culture
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