My another culinary adventure has brought me to savor a long forgotten dish called 'Bak Kee' (Hokkien). Located at inner city Georgetown, it's a kopitiam easily drove passed although brightly lit.
Named as Fountain Cafe (Wikimap), it's selling a specialty Hokkien dish, made out of strips of pork, very generously coated in starch. Ordered a bowl of it, it's served in clear soup with lots of cabbages and lettuce.
On a personal note, I don't really fancy this dish that much. It's mostly starchy, and with some hints of pork in the middle. The soup is sweet and tasty from juices of other meats boiled in that cauldron.
Another side dish, is a Penang favourite, fried oyster omelette from the same place. Although poorly photographed because of poor lighting (it was al fresco, in the late evening), it's clearly seen that the oyster is served on top of the fried egg. It struck me as funny, because an omelette is supposed to have it's oysters folded and fried in the beaten eggs and starch.
In this case, we had to eat them separately, which is a little odd to me. For the taste, I would put it as mediocre.
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