Latest news with #CrispyPorkBelly
Yahoo
26-05-2025
- Yahoo
Island Cafe: Golden turmeric nasi lemak with pork belly & Penang white curry mee at no-GST retro eatery
Blue pea rice might be all the rage, but have you heard of yellow nasi lemak with pork belly? If the mention of the dish left you in disbelief, you can imagine that was my reaction when I stumbled upon Island Cafe at Block 721 at West Coast. Cosy with a retro-style aesthetic, this little cafe is usually packed on weekends. I had casually mentioned it to my colleague, Aaron after I discovered it, and he told me that it was owned by the restaurant Island Penang Kitchen under the same block. While Island Cafe serves mostly Malaysian breakfast staples like kaya toast, wanton noodles and Penang white curry mee, Island Penang Kitchen offers a wider range including char kway teow and rojak. Upon entry, my companion and I noticed a sign on the door that stated 'NO GST & SERVICE CHARGE' in bold letters. A splendid choice for those who would rather view straightforward prices than be jumpscared by an added charge on their bill. I was advised that the Crispy Pork Belly Turmeric (S$8.90) would take about 10 minutes of preparation, and I readily agreed to wait; anything to satisfy my curiosity regarding one of Island Cafe's more unique dishes! No words could describe the delight I felt upon seeing the nasi lemak. It was beautifully plated, with the various ingredients surrounding a pyramid of turmeric-dyed rice so yellow it was almost glowing. While a hint of turmeric was initially present in the rice, a stronger coconut flavour persisted. Some grains remained harder and clumped together as I scooped, but most of the dish was sufficiently fluffy. The Crispy Pork Belly was, well, crispy. Deep-fried in golden-brown batter and topped with crumbs and curry leaves, it was nothing short of indulgent. While the meat wasn't super special, it wasn't too fatty and had a delicious crunch from the batter. To complete the dish and provide some complexity in texture and taste, ikan bilis, peanuts, an egg and fresh cucumber were arranged neatly around the plate. The accompanying chilli was garlicky, had a more liquid-like consistency and lacked the shrimpiness of belacan. Despite this, it was savoury and spicy without being unnecessarily sweet. A bowl of the Penang Seafood White Curry Noodle costs S$6 without cockles and S$7 with. Hoping to make the most of my trip, I decided on the S$7 option. Thin bee hoon and thick yellow mee were used— they aren't my favourite kinds but were most suited for the curry gravy base. They were slippery, and the alkaline yellow noodles gave each mouthful a slightly oily aftertaste. The white curry itself was light and sweet, with a thin and smooth consistency. On its own, it didn't have much spice and had a richer prawn fragrance. The chilli provided the already flavoursome soup a kick. Island Cafe wasn't stingy with its ingredients, as there were plenty of hum, long beans, bean sprouts, fishcake and also a large prawn. The seafood was delightfully fresh – the briny cockles and the sweet, bouncy prawn went amazingly with the broth. 12 best stalls at West Coast Market Square that the Westies shouldn't gatekeep For our final dish, I decided to skip the basic chee cheong fun with sauce and try the Pig Skin Curry Rice Noodle Roll (S$5.50). Unlike the white curry, this one was thick with coconut cream and spicy with hints of ginger. It was visibly more spicy as well; the vivid fiery hue told me everything I needed to know. Spongy pig skin was an interesting choice to go with the silky cheong fun. Like a sponge, it soaked up the curry, resulting in a mini flavour bomb with each chew. The rice noodle roll in my opinion was a tad too soft; each piece almost melted with every bite. For drinks, the (S$1.80/S$2.60, S$3 for Iced) tasted more teh than kopi and wasn't very strong. The Iced Classic Mocha (S$3.50) had a delightful chocolate flavour and subtle sweetness, but the cocoa overpowered the coffee. Island Cafe might be slightly more crowded during the weekends given the small seating space, but I believe it would be a great hang-out spot on quieter days. I feel certain elements of the dishes could be improved, but they were, other than that, pretty satisfactory and made for a delicious (and beautiful) meal. The Penang Seafood White Curry Noodle was a delectable enough treat – tasty, warm and filling. It was my first time trying Penang white curry mee and I can confidently say it left a good first impression. While the Crispy Pork Belly Nasi Lemak wasn't top-notch, it was still a fulfilling dish with potential that I'd be willing to give a second chance to! Expected Damage : S$5.50 – S$8.60 per pax Order Delivery: foodpanda Masala Curry Chicken Noodle: Hearty & spicy curry noodles that taste like childhood The post Island Cafe: Golden turmeric nasi lemak with pork belly & Penang white curry mee at no-GST retro eatery appeared first on
Vancouver Sun
24-04-2025
- Business
- Vancouver Sun
For 15 years, Vancouver's Bao Bei gives customers what they want — and brings back some fan favourites
Article content Much has changed since Bao Bei Chinese Brasserie's trademark neon sign first lit up Keefer Street 15 years ago. Article content Article content For one thing, the city's culinary and cocktail scenes have evolved, perhaps in part due to the pioneering restaurant. Article content 'I think when we opened Bao Bei, there were a lot of fine dining restaurants in the city but no casual dining restaurants with a fun atmosphere,' said co-owner Tannis Ling. Article content Article content Article content Those dishes include Crispy Pork Belly with Vietnamese cilantro sauce, the Shan Tofu with chickpea tofu, and the Steamed Spring Salmon with cilantro and Thai basil fumet. Article content Other anniversary events include a pop-up dinner June 22 with Jesse Grasso, a former sous-chef at Bao Bei and now a chef at Pichai in Montreal. Article content 'We're going to put a bunch of old photos up on Instagram and talk about the good old days before COVID and get people in a nostalgic mood,' Ling said. Article content Article content Bao Bei has also employed high-end ingredients and cooking techniques, and good service from the start, says Ling. Upon opening, it was hailed as a 'best new restaurant' from periodicals such as Where and En Route. Article content Article content 'I've always prided myself on providing every aspect of the restaurant at the highest level, from a great playlist to great glassware, lighting, furniture, menu, design, staffing, service. The restaurant has to have the whole package in order to work for me.' Article content Ling was 33 when she opened Bao Bei. Prior to that she was a bartender at Chambar, as well as overseas. She decided on Chinatown partly because she had fond memories of visiting the neighbourhood with her parents as a child, and because it would be easy to source food from nearby shops. Article content 'I think it was just us, the Keefer Bar and Fortune Sound Club. It was lacking some foot traffic and some life and energy on the street. There's definitely more of that these days. There is a lot more residential and a lot more businesses. I would say there's quite a burgeoning bar scene happening in Chinatown.'
