There are many things to love about our neighbour Malaysia and one of them is undeniably the food – flavourful authentic cuisine that is rich in heritage as it is in taste.
Penang Culture, the very embodiment of that dual spirit of innovation and tradition with their food, marks 10 delicious years of sharing that mutual respect and appreciation this year.
For the occasion, it is proud to debut three original new dishes, each created from the spirit of three leading food states from the country – Penang, Kuala Lumpur and Malacca. Get ready to take a palatial journey through the Peninsular like never before. Additionally, the restaurant is giving 50% off the three new dishes for a limited time only for dine-in and takeaway as a thank you to all its loyal customers who have supported it through the many colourful years. Enjoy authentic Malaysian food at great value for money only from 9th March to 31st May 2021. The dishes are also available for delivery at 20% off on https://penangculture.oddle.me.
New flavours from North to South at 50% off
Malacca Golden King Prawn Seafood Bee Hoon
From the historic straits of Malacca comes the Malacca Golden King Prawn Seafood Bee Hoon (S$24.90 after 50% off, U.P. S$49.80), an indulgent bee hoon dish cooked to succulent sweetness with King prawns, clams and squid in a rich and thick milk and cheese sauce. Elevated from Penang Culture’s previous recipe, it now comes with King prawns that, when paired with the creaminess of the milk and cheese gravy, draws out the sweetness of the seafood for an incomparable treat especially for seafood lovers. Penang Culture’s version is made with three types of cheeses – nachos and gouda topped with parmesan – for a cheesy base that will satisfy even the most voracious cheese lover.
Penang Fragrant Kam Heong Clams
From the island state of Penang, which assam laksa and chendol have on a few occasions made CNN’s list of World’s 50 Best Food, Penang Culture is excited to unveil a Penang Fragrant Kam Heong Clams (S$9.90 after 50% off, U.P. S$19.80). Juicy lala clams are stir-fried with dried shrimp, curry leaves and a rich caramel-like soy sauce for a dish that is pleasantly sweet yet not short of spice. The star ingredient is a kam heong sauce made with Chef’s family recipe utilizing curry powder specially imported from Thailand. Stronger curry flavours bring out more intense nuances of the prized hae bee hiam in the dish, presenting a truly powerful kam heong dish as it is served in Penang.
KL Crispy Breaded Chicken Cutlet
From the capital of Kuala Lumpur, Penang Culture brings the KL Crispy Breaded Chicken Cutlet (S$8.90 after 50% off, U.P. S$17.80) with housemade curry mayo. A whole succulent chicken thigh is breaded and deep fried to golden perfection and served with an accompanying Western-Asian fusion dipping sauce, presenting modern flavours reflective of the metropolis of KL.
As much as Penang Culture is all about the excitement of the new, it also celebrates tradition with classics on its menu like Penang Rojak (S$5.90), its signature fruit rojak of fresh fruits and vegetables tossed in a rojak prawn paste. A generous sprinkling of crushed peanuts adds crunch and earthiness to a sweet and refreshing treat.
The Penang Premium Nasi Lemak (S$14.90) is an ode to Malaysia’s national dish, made premium as per its name with portions of a quarter ayam penyet chicken leg, sambal prawns, hard-boiled egg and the quintessential sambal chilli.