Bringing familiar, nostalgic and comforting flavours of Penang cuisine for the last five years, Penang Culture is the first Penang-themed halal certified restaurant in Singapore. To celebrate its fifth-year anniversary, Penang Culture has unveiled a new and updated menu which showcases interesting Penang specialities created by Penangite Head Chef Wong Thin Lipp, who started his culinary career in streets of Penang and he has been at the helm of Penang Culture since it opened its doors five years ago.
Penang Culture currently has three outlets in Changi Airport Terminal 2, JEM and Century Mall; and will be opening a new outlet at NEX by end of 2016.
Chef Wong Thin Lipp has retained the nostalgic characteristics of Penang street cuisine which is simple yet brimming with flavours. The new and updated menu features delicious twists on Penang favourites such as Fried Kway Teow, Assam Laksa, Prawn Noodles and Chicken Wings.
Penang Culture breaks from traditions and take bold steps to create contemporary Penang cuisine. Adventurous diners will have a field day tasting its new signature dishes, one of which is the Premium Crab Meat & Salted Egg Fried Kway Teow ($15.95) which is inspired by the latest salted egg craze – featuring wok-fried flat rice noodles tossed with garlic, beansprouts, homemade sambal chilli and mashed salted egg, then topped with lavish helpings of prawns, squid, fishcake and cockles before adding meaty chunks of crab meat and salted egg.
My favourite dish is Premium Lobster & Scallop Noodles ($16.95) – Chef Wong’s take on the classic Penang Hokkien Prawn Noodles, using a flavourful broth created by slow-boiling a bounty of prawns, crabs and chicken bones for several hours. Then filled with yellow noodles, scallops, slices of chicken, fish cake, kangkong, beansprouts, a hard-boiled egg and a whole slipper lobster.
If you love salmon and spicy food, you shouldn’t miss out the Salmon Assam Laksa ($11.95), BBQ Salmon ($11.95) and Penang Fire Wings ($6.55). Using the same classic Penang recipe, the laksa is prepared with a potpourri of ingredients and spices, specially imported thick vermicelli from Penang, and topped with chopped pineapples, cucumber, lettuce, onion and sliced Norwegian salmon. Drizzle some hae kor (prawn paste) to provide the finishing touch.
Chef Wong’s secret recipe sambal paste is the star of the BBQ Salmon dish. The expertly grilled Norwegian salmon fillet is topped with sublime sweet and spicy paste redolent with chilli, lemongrass, onions, ginger flower, tamarind and sugar. If you think this dish isn’t spicy enough, challenge yourself to the Penang Fire Wings – deep fried chicken wings finished with belachan (prawn paste), sweet plum & Thai chilli sauce and chilli padi.
Other novel dishes include the Chef’s Eggplant Special ($7.95), Penang Curry Fish Balls ($4.95), Penang Curry Baked Rice ($8.95) and Penang Seafood Baked Rice ($9.95). The variety of dishes at Penang Culture is very comprehensive, so there’s something everyone will like.
Die-hard Penang cuisine fans may probably enjoy the classic favourites more. Well-loved specialities include Penang Rojak ($5.95), Cuttlefish Kangkong ($5.95), Penang Otah ($6.95), Penang Oyster Eggs ($8.95) and Penang White Curry Mee with Seafood ($8.95) as well as desserts like Penang Cendol & Ice Kachang (from $4.65), and other choices available.
Penang Culture Outlets
Changi Airport Terminal 2
Address: Departure/Check-in Hall Level 3, #036-087-01, Singapore 819643
Tel: +65 6546 7793
Opening Hours: 10.30am to 10.00pm
Tampines Century Square
Address: 2 Tampines Central 5, #04-12, Singapore 529509
Tel: +65 6789-8180
Opening Hours: 11.00am to 10.00pm
Jurong East JEM
Address: 50 Jurong Gateway Road, #04-27, Singapore 608549
Tel: +65 6734 8006
Opening Hours: 11.00am to 10.00pm