KEN HUNTS FOOD: Shan Dong Bei Chinese Cuisine (膳中国东北小食馆) @ Raja Uda, Butterworth, Penang.

Friday, August 12, 2016

Shan Dong Bei Chinese Cuisine (膳中国东北小食馆) @ Raja Uda, Butterworth, Penang.

From the rustic flavors from North-East China, Shan Dong Bei Chinese Cuisine has been receiving exceptional comments on the food quality but unsatisfactory for the unfriendly and inhospitable services by the cantankerous proprietor (or servers). While we do agree on the statement (service could be further improved), we thought the food was beyond average and despite the unwelcoming service, the place is still worth a second-visit. The Chinese restaurant operates at the new Butterworth Business Center along Jalan Raja Uda, ensconced on first floor of the building (above Yes Yogurt). The restaurant offers a large menu with many sweet and savory dishes ensures everyone will find something to tickle their taste buds; their home-made Dumplings are amongst the must-try items.

Cold and Dressed Cucumber Salad/ 凉拌黄瓜 (Rm 8.90)

Boiled Shrimp and Mushroom Dumplings/ 水煮虾仁香菇饺子 (Rm 8.90 for 5)

Pan Fried Spicy Chicken Dumplings/ 辣味鸡肉煎饺 (Rm 8.90 for 5)

We started the meal with a refreshing serving of Cucumber Salad, the cold dish was nicely done, the Soy Sauce carried a sleek sweetness but the real draw of the dish was the generous amount of mashed Garlic, which gives the dish a pungent but addictive flavor. For those who prefer a tinge of acidity could also add in the Zhen Jiang Black Vinegar; for a more authentic touch.

Dumplings are not forsaken, we had both Steamed and Fried ones; we'd prefer the former version as their Pan Fried Dumplings were rather greasy. Both choices were great but we'd prefer Spicy Chicken Dumplings. The word "spicy" could be a misnomer, Capsicum was used in lieu of the usual Chilies so the heat was subdued but in return, a crunchy and sweet dimension. We had ours with julienned Ginger and Black Vinegar as dip.

Dong Bei Noodles/ 东北拌面 (Rm 10.90)

Sesame Bun/ 黑芝麻馅饼 (Rm 5.50)

Tummy-filler was their signature Dong Bei Noodles, served with Minced Pork and crunchy diced Cucumber. The real soul to the dish was the Minced Pork- delicately seasoned right on the dot while the noodles were carefully cooked to the right texture. The Cucumber on the other hand, introduced another crunchy-juicy dimension to the dish; even better to go with their smoky Chili paste. We ended the meal with a memorable sweet treat- Sesame Bun. The Bun was served to us scorching hot; apply pressure and you will find the molten Sesame filling oozes out from the bun. The crust was nicely done- thin with a tawny crisp while the filling was carefully sweetened; it was jaw-droppingly good.