Siong Ho Fish Head Noodle & Porridge @ Weld Quay

I have never attended any food review with the fellow bloggers from Penang before. April 18 was the first time that I’ve met some of the celebrity bloggers. And here comes the second one that initiated by Criz, and I finally meet Steven, Cokeworld Citizen, Buzzing Bee and Gourmet Garden.

It was an honor to receive the invitation from Criz, and invited me for a food review. I’ve never attended any food review with them before, all these while all the food reviews and blogger gatherings clash with either my family matter or health reason.

Criz also told me that there will be more review on the way too. In fact, such food review, you’re not only got to know the chef’s way of cooking, the operation in the kitchen and also some learning tips in photography with the follow bloggers. And the most common in all of us are… camera shooting here and there. Flash light here and there. It’s another way of enjoying the fun.

I was like any new comer that dare not move around, as I do not know what’s other surprises that will come around… so when the food was served, everyone was excited to take pictures, shooting here and there, where as, I was slow and taking time to shoot. But from all these incidents, you will tend to know which blogger has special request, special requirement, and some are laughing out loud that this fellow is fussy in taking pictures things like that. Bottom line, everyone is enjoying each other’s laughter and jokes.

Ingredients lining up nicely for us to take photo, Criz even line up those prawns nicely for us to shoot. Cokeworld Citizen took a crab on to the weighing scale for us to shoot on the crab.

The chef is posing his giant grouper fish head and showed us, all the camera flashes non-stop keep flashing on the chef as well as the fish head. That doesn’t sound like any celebrity, doesn’t it?

Ingredients for ordering down from deep fried fish meat, fresh fish meat, boar’s kidney, paddy frog, fish ball, meat ball, squid, prawns, bean curd skins, quail eggs and even crabs.

As for the noodles down from vermicelli, maggi noodle, thick vermicelli and they even cook seafood porridge or even meat porridge.

Ingredients for Tomyam soup which consists of mushrooms, tomatoes, not to forget the chili padi. And mint leafs for garnishing.

Criz also ordered the nutmeg drinks for us, apparently it’s their specialty.

Didn’t realize time passes so fast, 4 bowls of different type of noodle were served. Everyone of us were busy taking the best shot on these 4 bowls of noodles.

From the ordinary type of fish head noodle which is consists of deep fried fish meat and thick rice vermicelli, and followed by …

Fresh prawns with mushroom Tomyam Maggi noodle, garnished with mint leafs to make this perfect.

Another bowl is squid with maggi noodle (or we called it processed noodle).

The normal rice vermicelli (thinner type) is match with fresh prawns. Comparatively this is sweeter than squid.

After the 4 bowls of noodles, and here it comes the porridge which the chef had prepared for us.

First was served the fresh fish meat porridge.

Followed by the paddy frog porridge.

Fresh crab thick rice vermicelli (cho bee hoon) was another bowl for us to review, to taste. This is the thumbs up due to the soup base was absolutely sweet and tasty.

Fresh grouper fish head wheat vermicelli (mee suah) was what I thought the last bowl. Never knew and never expect there is another surprise coming up.

Here comes the surprise… the big pot of tomyam soup which consists of many other ingredients, ie. Squid, fresh fish meat, deep fried fish meat, fish balls, meat balls, minced meat, quail egg, mushrooms.

That ends the review for the night with lots of laughter, lots of camera flash lights, lots of jokes. Am sure there will be more reviews to come!


Other Review
Criz
Steven
Cokeworld Citizen
Buzzing Bee
Gourmet Garden

Address & Contact Number
107-A Pengkalan Weld (Weld Quay)
10300 Penang
Tel: +6019-458 8693 (Mr Teh/Ah Ho)

Opening hours: 12noon to 11.30pm

Open daily, close on 1st & 15th day of Lunar Calendar

GPS: 5.411414, 100.336897