Yun Shan Ge Vegetarian House 云山阁素食茶馆
Yun Shan Ge Vegetarian House, located at 16 Penang Street in George Town, Penang, offers a diverse vegetarian and vegan-friendly menu that has garnered positive reviews from patrons.
Diners have praised the restaurant's offerings, highlighting dishes such as the Asam Laksa, which one reviewer described as "the best Asam Laksa I have ever tasted."
Other notable dishes include the Turmeric with Sambal Fried Rice and the Petai Rice Salad, both commended for their fresh and high-quality ingredients.
The restaurant's ambiance is often described as cozy and clean, with a pleasant atmosphere that enhances the dining experience. The staff are noted for their friendliness and attentiveness, contributing to the overall positive impression of the establishment.
However, some patrons have mentioned that the portion sizes are smaller compared to other local eateries, and the prices are relatively higher. One reviewer noted that while the food and tea were delicious, the portions were small and overpriced.
Despite this, many customers feel that the quality of the food and the dining experience justify the cost.
Overall, Yun Shan Ge Vegetarian House is a recommended destination for those seeking flavorful vegetarian cuisine in a welcoming setting, with the Asam Laksa being a standout dish among the offerings.
Can you believe this is all vegan food? It taste exactly like the original versions!
Vegan Mee Goreng
Mee Goreng is a popular stir-fried noodle dish found across Malaysia, Indonesia, and Singapore, with each region having its own unique twist. In Malaysia, particularly in Penang, the dish is often known as Mamak Mee Goreng, referring to its origins in Indian-Muslim (Mamak) cuisine. The dish typically features yellow egg noodles stir-fried in a flavorful sauce made from dark soy sauce, chili paste, tomato sauce, and sometimes a touch of curry powder for extra depth. Common ingredients include tofu, potatoes, bean sprouts, and eggs, with variations adding prawns, squid, or beef for additional richness.
The hallmark of a great Mee Goreng is its bold, smoky flavor from being cooked over high heat, giving it the signature "wok hei" (breath of the wok). The balance of sweet, savory, and spicy flavors makes it an irresistible street food favorite. In Penang, one of the most famous versions is Mee Goreng Sotong, which features spicy, tender cuttlefish in a thick, flavorful sauce. Found in hawker stalls and Mamak eateries across the country, Mee Goreng is a go-to comfort food, best enjoyed with a squeeze of lime and a side of crispy crackers or a fried egg. Whether served plain or packed with seafood and meat, this dish remains a beloved classic in Southeast Asian cuisine.
Vegan Wantan Mee
Wan Tan Mee is a beloved noodle dish found in Malaysia, Singapore, and Hong Kong, known for its springy egg noodles served with a savory-sweet soy sauce dressing and accompanied by dumplings (wontons). The Malaysian version, especially popular in Penang and Kuala Lumpur, is typically served dry ("kon lo") with thin, chewy noodles tossed in a fragrant mix of soy sauce, oyster sauce, and lard oil, giving it a rich umami taste. It is usually topped with slices of char siu (barbecued pork), leafy greens like choy sum, and crispy fried shallots. On the side, a bowl of clear soup with delicate wontons filled with seasoned minced pork and prawns adds a comforting touch.
In Penang, the dish is sometimes prepared with a darker, caramelized soy sauce base, creating a slightly sweeter and richer flavor compared to the lighter versions found elsewhere. A spicy chili pickled in vinegar is often served alongside for an extra kick. Some variations include curry Wan Tan Mee, where the noodles are drenched in a flavorful curry broth, or the soup version, where the noodles are served submerged in a light, fragrant broth. Whether enjoyed dry or in soup, Wan Tan Mee is a comforting and flavorful dish that remains a staple of Malaysian hawker food culture.
Vegan Char Koay Kak
Char Koay Kak is a beloved street food in Malaysia and Singapore, particularly popular in Penang. Often referred to as "fried carrot cake" (though it contains no carrots), this dish is made from steamed rice cakes or radish cakes, which are chopped into bite-sized cubes and stir-fried to perfection. The key to Char Koay Kak’s signature flavor lies in its preparation. The rice cakes are first lightly pan-fried to develop a crispy exterior before being stir-fried in a hot wok with ingredients like dark and light soy sauce for depth and umami, garlic for an aromatic punch, and chai poh (preserved radish) for a salty-sweet crunch. Egg is often added, creating a fluffy texture when mixed in, while bean sprouts and chives provide freshness and balance. Some variations include chili paste for extra heat or protein additions like prawns or lap cheong (Chinese sausage).
The best Char Koay Kak has a crispy yet chewy texture, with a smoky "wok hei" (breath of the wok) flavor that makes it incredibly addictive. The combination of sweet, salty, and savory flavors, plus the slight crunch from the radish and bean sprouts, makes this dish a favorite among locals and tourists alike. In Penang, you can find Char Koay Kak at many hawker centers and night markets. Some famous spots include Sister’s Char Koay Kak at the Macallum Street Night Market, known for its crispy edges and bold flavors, and Cecil Street Market, which serves a classic, well-balanced version of the dish. Whether you enjoy it plain or with extra chili and egg, Char Koay Kak is a must-try for lovers of Malaysian street food!