Restoran Law Cheang Kee 璋记饭店 1962, Nibong Tebal
Quaint place, unplugged and patronised mostly by locals. You know its a good thing. It breeds confidence seeing them. Just off the NSE and getting to the restaurant was a jiffy. But getting out was kind of tricky with a queue at the traffic junction heading to the expressway.
The food was homey and simple. We went for light sauces as we were going for seafood and preferred the freshness to speak for itself.
Famous for their crab porridge which was good. The pleasant taste of home-cook style fish was pervasive. It was done Hokkien style. Whole grain rice was present in the soup. Crabs were super good and fresh. Looked like those local varieties with hairy legs. The soup was delicious.
Moderate waiting time during lunch hour. We were informed via a notice that there was only one cook and be prepared to wait.
There seemed to be local favourite dishes on each table like steamed stingray, different cooking styles of Lala (clams) and Tofu with chives. We went for the Lala in ginger and spring onion. The sauces complemented the fresh clams. The meat was clean, done well and firm yet not tough.
The Tofu and chives were done the same style as the Lala with ginger but instead of spring onions, we had chives. The slight peppery taste from the chives matched well with the plain, rich and creamy tofu.
Finally, the Hokkien style shrimp roll. Crisp in the outside but soft and moist inside. Slightly moister than what a Cantonese shrimp roll should be. I also missed the water chestnut. But then, I was reminded that I was in Hokkien land. The insides were however very tasty. Overall a good eat and a recommended one.
Famous for their crab porridge which was good. The pleasant taste of home-cook style fish was pervasive. It was done Hokkien style. Whole grain rice was present in the soup. Crabs were super good and fresh. Looked like those local varieties with hairy legs. The soup was delicious.
Moderate waiting time during lunch hour. We were informed via a notice that there was only one cook and be prepared to wait.
There seemed to be local favourite dishes on each table like steamed stingray, different cooking styles of Lala (clams) and Tofu with chives. We went for the Lala in ginger and spring onion. The sauces complemented the fresh clams. The meat was clean, done well and firm yet not tough.
The Tofu and chives were done the same style as the Lala with ginger but instead of spring onions, we had chives. The slight peppery taste from the chives matched well with the plain, rich and creamy tofu.
Finally, the Hokkien style shrimp roll. Crisp in the outside but soft and moist inside. Slightly moister than what a Cantonese shrimp roll should be. I also missed the water chestnut. But then, I was reminded that I was in Hokkien land. The insides were however very tasty. Overall a good eat and a recommended one.
Address:
Restoran Law Cheang Kee 璋记饭店
1962, Jalan Che Ahmad, Taman Sentosa, Nibong Tebal, Pulau Pinang
04-593 1728
https://maps.app.goo.gl/wSY7WuQY3CniWEH19
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