White Eggs

We use White Eggs whenever we can get our hands on. They are Free Range chicken eggs or what the locals call Kampung Chicken eggs.

Our Makan Places Lost & Found (Season 4) Episode 6

We were featured in Season 4's Our Makan Places, Lost & Found - hosted by Gurmit Singh and guest host Rosalyn Lee.

You can watch us via Mediacorp’s Toggle app. Search for Our Makan Places Lost and Found S4 and we are at episode 6.

Yummy Station

We have also been featured in Yummy Station's food blog. Check him out.

Click here to read about our food.

Lost & Found

We've Been Found! If you have lost us since our last move from Tai Chong Coffee Shop (Upper Bukit Timah Road), then you can visit us and patronize our current food stall at Bukit Timah Market and Food Centre.

MediaCorp has found us too and is featuring us in the new Season 4's Our Makan Places, Lost & Found hosted by Gurmit Singh.



Watch us on MediaCorp's Channel 5, Tuesday 8.30pm slot on 12th February 2013.

Next Spring Cleaning Dates

The whole Bukit Timah Market and Food Centre will be closed for Spring Cleaning on 10th & 11th on December 2012. Thus, we will not be operating our business on this two days.

What's New

In Addition to our Succulent Prawns, you can now enjoy Pork Ribs Prawn Noodle

 

 

133 Penang Authentic Moved to Unit 02-193

Hey Everyone! We have had a busy few weeks shifting our Penang stall to the next row. Our stall signage is still the same, so you won't miss us. And our menu is still the same, with the All Popular Penang Char Koay Teow and Yummy Soupy Penang Prawn Noodle available at the same opening hours. Visit Us at the New Location.

Big Prawn Noodle, Prawns cooked ala-minute

If you love Prawns, you'll find the prawns in any Penang Hokkien Mee somewhat a little disappointing. Original Penang Hokkien Mee is always served with small prawns/shrimps. But Penangites are used to it since it is a local favourite and can be had daily anytime and reasonably priced.

However, we have a Big Prawn Noodle special for those who are prawn lovers and these prawns are only available when they are in stock/seasonal. Our prawns are first halved and then cooked ala minute to ensure they are succulent, fresh and firm to the bite in every bowl of our Big Prawn Noodle. Freshly cooked prawns are always a hit with our customers so be prepared to come in early to enjoy them before they are sold out daily.

Big Prawn Noodles are served with Beansprouts, Kangkung, Fishcakes in our Authentic Penang Prawn Broth. Toss in some fried shallots and don't forget to stir in our Special Sambal if you are one who loves Hot and Spicy food!

Closed 7&8 Mar 2011 Open 9 Mar 2011

This is to inform our customers that

Bukit Timah Market & Hawker Centre will be
Closed for Spring Cleaning
2 days - 7 & 8 March 2011 (Monday and Tuesday)

Hence, we will be closed for the above 7 & 8 Mar but will be
OPEN on 9 March (Wednesday) for our usual operations
7am - 3pm  6pm - 9.30pm


All other Wednesdays remain closed unless notified.

A Modest Mention

133 Penang made the news recently when a newspaper food editor cum food blogger Maureen Ow (http://www.misstamchiak.com/2010/11/133-penang-authentic.html#) recommended us. She had decided to try out our authentic Penang food after some recommendation from a popular Superstar singer sensation Carrie Yeo. Ms Yeo mentioned that she enjoys Prawn Noodle and had patronized our food stall for authentic Penang Hokkien Mee (Prawn Noodle Soup).

The article was published on myPaper in the last quarter of last year. This mention by Carrie Yeo and positive feedback by Maureen made our day. It also propels us to strive better. Thank you Ms Carrie Yeo, Thank you Maureen Ow.


This is how the newspaper article looked like.

Her online food blog review of our Penang food is also in chinese.

To get to her blog, click on the link. I believe you can use the online language translation to get it to translate to English or any language. It will be translated 'word for word', hence may sound a little 'silly' sometimes... still, no harm trying.

Closed 27/28 Dec / Re-Open 29 Dec 2010

Christmas 2010 is just around the corner. It is a time to share your blessings and joy with your family, friends and also the less fortunate.

133 Penang Authentic would like to wish all our patrons and friends a Merry Christmas. We are open for business on Christmas Day as usual.

We will be closed for business on the 27th and 28th December (Mon and Tue) for a pre-scheduled Bukit Timah Market Cleaning Days. Business will resume on 29th December (Wed).

Our Operation Hours Have Changed

With immediate effect, our operation hours are as follows:

Monday - Friday
Open from 7.00am to 3.00pm / 6.00pm to 9.30pm

Saturday, Sunday and Public Holiday
Open from 7.00am to 4.00pm / 6.00pm to 9.30pm
Except for Char Koay Teow, we do sell Penang Prawn Noodle from 4pm to 6pm on weekends.


(except quarterly spring cleaning week, all market and hawker stalls are closed on Mon and Tue)Closed Every Wednesday

Penang Prawn Noodle is Penang Hokkien Mee

In Singapore, it is commonly known as just Prawn Noodle. For this dish, you get prawns, slices of pork, fishcakes, beansprouts and noodles in soup version and doused in black soya sauce/ketchup/chilly in the dry version. In some, they may add some Pork Ribs, Intestines, Pig Tails or other parts of Pork.

In Penang, this is a popular hawker dish, commonly known as Hokkien Mee. Hokkien Mee in Penang comes in soup version. Nope, you can't get a dry version of Hokkien Mee, for all I know. But, I've also heard from elderly Penangites that there were rare instances in the olden days, a dry version was also available.

In Kuala Lumpur, it is also known as Har Meen or Mee Yoke.

In general, Hokkien Mee of course originates from Fujian province, in China (Fujian = Hokkien). Penang version is an enhanced and spicier version. If you were to tell the Singaporeans about Hokkien Mee, it is most often they will think about Fried Hokkien Mee. But if you tell them it is a soupy version, then a darker coloured broth conjours up in their mind.

Penang Hokkien Mee will NEVER BE COMPLETE without Sambal

On the other hand, Penang Hokkien Mee, has a lighter colour broth and the taste is somewhat more concentrated in prawn flavours, compared with Singaporean style - the broth has a stronger pork flavour. Penang Hokkien Mee - by default, comes in a Beehoon and Yellow Noodle mix version, with slices of fried shrimps, lean pork slices, beansprouts, kangkung (water spinach), wedges of hard boiled egg in Prawn broth and garnished with lots of Fried Shallots and Sambal. Without THE Sambal, there is no kick at all. Penang Hokkien Mee will NEVER BE COMPLETE without Sambal. Authentic Penang Hokkien Mee has sambal added into the soup. So do add Sambal into your soup for that extra oomph. Fishcakes are optional but in recent years more stalls use fishcakes as habits of consumers change. There are also versions that has Pork Ribs but due to expensive price of fresh pork, many stalls prefer not to carry this product.

At 133 Penang Authentic stall, Penang Prawn Noodle has been specially cooked with the chilly sambal separated so kids of any age can enjoy this dish.

Penang Char Kway Teow

There is nothing quite like THE Penang Char Kway Teow.

It is comfort food to many Penangites and if you were to utter 'Penang' under your breath, Char Kway Teow and Assam Laksa always comes to mind. However, Penang style CKT is not often found in the south of Malaysia and Singapore. 'Southern style' Char Kway Teows (Johor and Singapore) are usually fried, laden with sweet sauce and fried wet. If you had not seen the cook at work, you might even think it is a braised dish. Travel further up in the north further than Penang, reachingThailand, you will discover that the Thais have something similar to Penang style, Pad Thai, also flat rice noodles without sweet sauce, fried dry. The colour is also lighter, compared with Singapore CKT that has dark soya sauce. Hence, Singapore CKTs are also commonly known as 'Or Kway Teow' (Or = Black in local dialect).

Penang Char Kway Teow has always been popular among foodies. Among the ingredients are Prawns, Cockles, Chinese Sausages, Beansprouts and Koo Chye (Chinese Chives), fried in either vegetable oil or lard. These are must-haves. For some health conscious foodies, they would opt out Cockles and Pork Lard.

In the later years, slices of Fishcake become apparent since prices of Prawns and Chinese Sausages have soared. Not many CKT cooks uses Fishcake slices but I know of a lady who fried it in school canteen in early 80s uses it all the while. For a plate costing 50cents to school kids it was too costly to use prawns and chinese sausages, don't you think so.

In recent years, prices of CKTs have really soared, with that I heard that prices can be as expensive as RM$6 - RM$8 per plate? Is it true? Average price when I last went home (March 2000) for a visit was about RM$3.50 - RM$6.00. Only Penangites can confirm..



Getting Acquainted
If you are a Penangite living in Singapore, it takes a very very long time to get accustomed to the Singapore style CKT. I know of many who still can't. Singapore CKT is something, I would classify as 'cultivated taste'. It needs alot of time and patience because once one is so used to Penang CKT with all that 'wok-hei' flavour, a wet and sweet dish becomes a straight turn-off. I, for one took almost 15 years before I learnt to appreciate this dish, unbiased and without any negative influence.

It works the same for Singaporeans who think about Laksa and just cannot appreciate the sourish taste of Penang Assam Laksa. It will take them time and patience to understand that 'Laksa' by name does not have to be a 'curried and coconut gravied' noodle dish alone.

Eat with an open mind, without preconceived opinion, without prejudice. Discover the joy in each find.