Penang Feasting & Brunch Delights At Mo’mor

Now & Then | Written By, NOW!Singapore | August 24th, 2016

Penang has long been lauded as one of the food paradises of the region, offering popular favourites like Char Kway Teow, Assam Laksa and Hokkien Mee. Celebrating its fifth anniversary, the halal-certified Penang Culture has introduced a choice of new dishes showcasing familiar Penang cuisine with a twist. Born and bred in Penang, Head Chef Wong Thin Lipp started building his culinary career over 20 years ago on the streets of Penang. “When working on these fresh versions, Chef Wong made sure every dish kept the main characteristics which made them famous in the first place,” says Shawn Lim, Director of Operations. “This new menu also shows our commitment to our customers in serving them quality food at friendly prices.”

Penang Culture - Premium Lobster & Scallop Prawn Noodles ($16.95)

Start with the Penang Fire Wings to kick off the meal with a blast. These chicken wings are coated with belachan (prawn paste), deep-fried, and then tossed in a sweet plum and Thai chilli sauce. To live up to their fiery reputation, the wings are then peppered with chilli padi (bird’s eye chilli) for added spiciness. We reckon that this dish is definitely not for the faint-hearted. The Penang Curry Fish Balls is an option for those who fancy something less adventurous. The fish balls are deep-fried before being doused in a rich curry gravy. We recommend leaving the fish balls in the gravy for a while to let them soak up all the curry goodness. The star of the new menu is definitely the Premium Crab Meat and Salted Egg Fried Kway Teow. In line with the salted egg yolk craze that has taken Singapore by storm, Penang Culture has also jumped on the bandwagon. Here, flat rice noodles are wok-fried with garlic, bean-sprouts and homemade sambal (chilli paste) before the mashed salted egg is tossed in. It’s then topped with prawns, squid, fish cake and cockles, before the finishing touch is added – mud crab meat and salted egg crumbs.

Another cult favourite is the Salmon Assam Laksa, where deviating from traditional Assam Laksa, the chef tops the dish with slices of Norwegian salmon. The subtle sweetness of the salmon balances out the tangy taste of the assam (tamarind) so that the dish is not too sour, but still bursting with flavour.

Penang Culture’s menu also boasts a range of barbequed seafood. We tried the BBQ Salmon, where two slices of Norwegian salmon are grilled to perfection, before being drizzled with the chef’s secret recipe chilli paste. This mysterious secret recipe paste is actually concocted using chilli, lemongrass, onions, ginger flower, assam and sugar. Unlike the usual sambal paste that Singaporeans are used to, this paste is less spicy and more fragrant. Wash this hearty meal down with Penang Culture’s signature Ampla Juice (Indian Gooseberry), a refreshing beverage that’s both sweet and sour, and is served with a sour plum for a salty kick. Alternatively, choose between the Cempedak, Durian or Coconut Milkshakes. The rich and exotic fruit flavours, coupled with the smooth and creamy texture of the milkshake, is guaranteed to put a sweet finishing touch to your Penang cuisine experience.

Penang Culture
Changi Airport Terminal 2 Departure/Check-in Hall Level 3 (and two other outlets)
tel: 6546 7793



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