Classic Combo Three

As you might know. Mizi Bistro offers diners a variety of delish Western fusion that nonstop wetting my palate. So come this Classic Combo Three! It’s actually a platter of lamb, chicken and also fish, that are laid on a bed of mashed potatoes, with crunchy side dishes like carrots, broccoli and also its savory sauce. The meat are tenderly done and still succulent, especially the lamb meat. As for the fish meat, I always love the way they grill it till it’s slightly crispy on the outside, but remain soft in the inside. But this platter could be quite filling and best shared with another friend

This is actually the third outlet of Mizi Bistro. Just that this time round is located somewhere nearby to Straits Quay, one of the latest hype area that offers great sea view with many international yachts stopping by. It always has the comfy environment and vintage feel whenever you step into their restaurant. You’ll instantly be awed by their creative trinkets decoration dangling around you. It also welcomes its guests with warm surrounding with informative tables (there are names of the herbs printed under the glass table for your information and I quite keen on this idea)

Grilled Dory Fish

Usually when patronizing Manhattan Fish Market, I would go for its famous Fish N Chips. But this time round, thinking to give its other menu a try, thus call for their Grilled Dory Fish.
Other than the usual crispy skin, this grilled version of Dory is much more on the smoky side, but still retaining the tenderness of the fish meat within. It comes with the special sauce like the butter garlic and also tartar sauce. The former is obviously more garlicky, but taste good with some buttery hint. When drenched on the grilled fillet and some squeezes of lemon juice, it helps to bring up the overall flavor. Rather than the usual companion which is rice, but mine is with their thick cut fries since the staff relates that the original pairing has ran out of stock. Guess I just have to be satisfied with this replacement then.

Him Heang Tau Sa Pia

This is my favourite ‘tau sa pia’ biscuit brand in Penang. I have been eating this since younger days during my very first visit and until now. This time round gotta thanks to my ‘Garfield’ friend who happen to be in town during the weekend on business trip, who brought along my favourite. YUmm…

The biscuits are rounded in shape and very fresh indeed! You know it the moment you bite on it and you could feel the pastry skin is so fluffy and fragrant. They are made of wheat flour, sugar, green beans, fried onions, vegetables oil and salt. The filling which consists of finely minced green beans till bit of powdery form, is very smooth and addictive. It’s good that this time round I don’t see huge and annoying chunky traces of fried onions in it. So I truly enjoy it from the bottom of my heart.

Restoran Terapung Pulau Aman @ Pulau Aman

As it was the eve of Thaipusam celebration in Penang, suddenly the thought of freeing yourself from the throng of crowds in island came across. As we foresee the city gonna be packed with all folks of life, who come visiting to have a glimpse of the big event, we assume the traffic crawls would ensue too. Therefore, here we are, executed the escapade to Pulan Aman for the famous prawn noodles.It is just a 10 minutes boat ride from the Batu Musang new jetty to reach this floating seafood restaurant. The seafood is really fresh as you can see the fishermen come to shore, bringing in all the live catches every day in the evening. Amongst the seafood you find are varieties of fishes, flower crabs, shell fish, prawns and mantis prawns. You can even try to fish for your own and get the restaurant staff to cook for you at minimal charges.

Ta da! This is the widely spread by mouth, famous Prawn Noodle. It comes in a soupy presentation and also succulent medium-sized prawns. The gravy is indeed, intense with the strong aroma of prawns. Sweet as you call it, and it reminds me of Penang Hokkien Mee, or commonly known as Prawn Mee. Noodle used is the usual ‘mee kuning’ , which I would prefer if it was vermicelli. As for some condiments, they used some limes and fried garlics to spice up the dish, alongside with some fishcake and scallions as well. Quite a nice try but not really my cup of tea as I always prefer a balance in everything I do and enjoy, in this case, the strong prawny aroma.