Changi Airport Terminal 2
Say Penang cuisine and with my limited South East Asian vocabulary, I could usually only dish out the favourite few – Assam Laksa, Penang Hokkien Mee, Penang Char kuey tiao, that sounds familiar to their Singaporean counterparts yet taste largely different. Sour instead of a creamy bowl of laksa, soupy crustacean packed instead of a dry Hokkien mee and savoury instead of the dark sweetened kuey tiao, these actually seem to be very popular among Singaporeans as well. Not a huge South East Asian foodie and therefore wouldn’t be able to authenticate its authenticity, this was actually pretty delicious in my opinion and with such a family oriented setting at our beautiful Changi Airport, Penang Culture is quite worthy of a visit for a casual family dinner. A new set of menu created by the head chef who aims to put a clever twist to the otherwise more common dishes, making it slightly more upmarket. The difficult bit I felt was making it a Halal chain, that means no pork and much effort has to be put in to compensate for that porky umaminess. Lets see…
Premium Lobster and Scallop Noodles – Highly packed with a heavy crustacean flavour, this broth came through strongly that is well deserving of an applause. With that chunky scallops by the side that are well textured, this was further made upmarket with the slipper lobster added. Beautiful flavour soaked up by the noodles and vermicelli but I reckon the lobster has been overly permeated by the crustacean flavour that makes it lose it natural sweetness. This could have been added last. $16.95.
BBQ Salmon topped off with the Chef’s sweet, spicy paste. My biggest favourite of that night as that umami packed spicy chilli paste lifted greatly the entire taste of the fatty crusty salmon fillet! $11.95.
Penang Fire Wings – Deeply fried these belachan coated wings are to an adequate crisp, with its fragrance further complemented by the sweet plum and Thai chilli sauce, this definitely looked influenced by the Korean culture. $6.55.
Premium crab meat and salted egg fried kway teow. Without the use of pork lard, this still has its character retained by tossing it with the heavy tasting salted egg. $15.95.
Salmon Assam Laksa. The biggest difference from its humbler rendition – the chunky bits of salmon there which mellowed the otherwise distinctive sourish taste. And unlike the thick noodles used by many eateries, Penang Culture uses those imported from Penang that is much thicker and actually resembles bi tai mak. $11.95.
Penang Curry Fish Balls made in Chicken curry. $4.95.
Penang Rojak with cuttlefish tossed within. $5.95.
With so much sinful dishes, this Ampla Juice (Indian Gooseberry) came at the right time as a palate cleanser. Packed with loads of Vitamin C and antioxidants, this is made even more refreshing with a sour plum for a salty kick. Great drink indeed. $4.95.
Durian Chendol – Such a huge, decadent dollop of fragrant durian that makes the entire chendol even creamier and fuller in taste.
And even though Penang Culture functions as a Halal restaurant, we concluded that the taste wasn’t compromised at all!