MOUTHWATERING: The duck drumstick noodle is just one of the signature dishes at Ping Hooi, an old-styled coffee shop, that has remained a hit for generations
GEORGE TOWN: LOCATED at the junction of the historical Malay Street and Carnarvon Street, Ping Hooi Coffee Shop is the epitome of old-styled coffee shops with its wooden tables and cubicles.
For years, this eatery has been a favourite of local residents .
There is an array of hawker food, with one popular dish being char kway teow, which is synonymous with Penang.
The ingredients used for the preparation of this dish are Chinese sausages, chives, bean sprouts, prawns and cockles.
However, what sets its version of the dish is the use of duck eggs and additional bamboo clams.
The char kway teow is fried to perfection until slightly golden brown, with the use of duck eggs ensuring the dish's noodles turn out moist and smooth.
On top of that, the bamboo clams add a new dimension to the dish, as it combines well with the aromatic chives, semi-raw cockles, and crunchy bean sprouts.
Another signature dish from Ping Hooi that has lasted the test of time is the duck drumstick noodle, or more affectionately known as arp tui mee. A standard order would bring you a duck drumstick served with noodles and soup.
There are plenty of herbs in the soup that provides an aromatic and flavourful concoction. The soup is slightly sweet, savoury and distinct, with the flavours of angelica and wolfberries.
To prepare this dish, the duck drumsticks are individually double-boiled in a huge cooker. The double-boiling method ensures no water loss, and also locks in the essence of the ingredients.
The flesh is also smooth and tender, to the point that it can easily fall off the bone.
The noodles are blanched separately and subsequently mixed with the soup and served.
Its appeal transcends generations, with the duck drumstick noodles remaining a hit with young and old alike.
Next on the list of hawker fared at Ping Hooi is the ever popular lor bak, which is essentially a selection of crispy deep-fried items, including prawn fritters, meat rolls, tofu, fish with batter, and century eggs with pickled ginger.
As with most lor bak stalls in Penang, two gravies are served, the chilli sauce and the starchy soy-flavoured dip.
However, what really sets this stall apart from the rest are the deep-fried three-layered pork, and boiled pork rolls.
There are several other hawker dishes in Ping Hooi, such as lor mee and Hokkien mee. The latter is served in a spicy soup rich with meat and prawn flavours, and topped with pieces of meat, small prawns, hardboiled eggs and fried shallots.