First Moo Kata - Thai Charcoal Grill & Steamboats in Penang @ Aroy Chang MOO KATA (Non-Halal)

Aroy Chang MOO KATA was the first thai restaurant to introduce the Moo Kata - Thai Charcoal Grill & Steamboats to Penangites and the tourists in Penang. It was formerly operating at the ground floor of Desa Mawar Apartment of No 4, Lintang Kampung Melayu, 11500 Bandar Baru Air Itam, Penang which is exactly opposite SJK (C) Sin Jiang before moving to Premises No. 22, Burmah Lane, Pulau Tikus, Penang.

No. 01 : General View of Desa Mawar Apartment of No. 4 from Jalan Thean Teik

No. 02 : Aroy Chang MOO KATA was formerly operating at the ground floor of Desa Mawar Apartment of No. 4

If you know the location of Wat Chayamangkalaram (Sleeping Buddha) and Dhammikarama Burmese Buddhist Temple, you will hardly miss Aroy Chang MOO KATA. As you travell along Kelawei Road from George Town, Burmah Lane is located on the right hand side. For your information, Burmah Lane is a one way traffic lane and you can only turn into it from Kelawei Road. When you turn into Burmah Lane, you will notice Wat Chayamangkalaram is on your right hand side and Dhammikarama Burmese Buddhist Temple is on your left hand side. They are facing each other and also not far away from the junction of Kelawei Road and Burmah Lane. Aroy Chang MOO RATA is located a few doors away immediately after the Dhammikarama Burmese Buddhist Temple.

Aroy Chang MOO RATA prepares and serves mostly authentic Thai Dishes from Northern Thailand (i.e. Chiang Mai and Chiang Rai).

At present, you will find 5 Thai Restaurants within a radius which is less than 1 km in Pulau Tikus Area, Penang.

No. 03 : Night Scene infront of Aroy Chang MOO KATA

Location Map of Aroy Chang MOO KATA
Google Map GPS : 5.431073,100.313635

Address :-

No. 22, Burmah Lane,

George Town, Penang.

Contact :-

Handphone # : 010 - 379 9852 (For Reservation)

Business Hours :-

Lunch : From 11.00 am to 2.30 pm
Dinner : From 6.30 pm to 11.00 pm

Closed on every Monday

Facilties and Others :-

1) Ceiling Fans.

2)  Outdoor Dining Area (Front Portion) & Indoor Dining Area (Inside the Premises) - Ground Floor Only

3) Ample Car Parking Bay - Meter Parking Bays along Burmah Lane.

4) Smoking & Non-Smoking.

5) Restrooms.

No. 04 : Night Scene of Aroy Chang MOO KATA from Burmah Lane

No. 05 : Box Light Signage of Aroy Chang MOO KATA infront of the restaurant

No. 06 : Notification on the right hand side of the gate pillar showing the business hours

No. 07 : A Thai Doll with the gesture of welcome after the entrance of the restaurant

No. 08 : Wall Posters - 'Let's Speak Thai'

Leaning how to speak basic thai language from the wall posters while waiting for your food

No. 08 : Ice Lemongrass Juice

RM1.50 per Glass

Rating of the Taste : 4/5

Note : 1-2 (Poor) / 3 (Average) / 4 (Good) / 5 (Very Good)

I love this Ice Lemongrass Juice and it was so pleasant and refreshing with a mild taste of sweetness together the fragrance of lemongrass.

It can be served as a welcome drink. I was given to understand that the stalks of lemongrass, slices of ginger and pandan leaves were placed in a pot with water and brought to boil. Slight sugar was added to taste. Too much sugar will drown the aroma of lemongrass, ginger and pandan leaves. Nowadays a lot of people claimed that the lemongrass therapeutic drink will bring health benefits such as detoxify the body, improve blood circulation, anti-cancer, high antioxidant, reduce blood pressure & cholesterol, ease arthritic pain and etc.

No. 09 : Som Tam (Young Papaya Salad)

RM8.00 per Plate

Rating of the Taste : 4/5

Note : 1-2 (Poor) / 3 (Average) / 4 (Good) / 5 (Very Good)

Som Tam is a very popular Thai Salad. There are many variations of preparing and usage of ingredients for Som Tam. Chillies and galic are first pounded with a mortar and pestle (krok). Grated green papaya are tossed together with tamarind juice, fish sauce, tomatoes, lime juice, sugar cane paste, string beans, cabbages, dried shrimp and toasted peanuts in the krok. Great dish as a starter with sweet, salty, and spicy flavors paired with the crisp crunch of the green papaya together with the ingredients to give you the appetite before your meal.

No. 10 : Cha Om Omelette

RM8.00 per Plate

Rating of the Taste : 4/5

Note : 1-2 (Poor) / 3 (Average) / 4 (Good) / 5 (Very Good)

It is a kind of Thai Style Omelette with the usage of Cha Om. The green feathery shoots belong to a species of Acacia which is known as Acacia Pennata (Climbing Wattle) which are commonly used in omelettes, stir-fries, curries and soups in Laos, Burma and Thailand. It can be eaten raw too. Only the soft tops of the stalks are edible. Cha Om Omelette is also popular among the Burmese too. Some people claimed that it has a sulfurous smell but to my surprise when i tasted the Cha Om Omelette, it did not yeild that smell and was tasted like heaven to me. Perhaps when it cooked, the sulfurous smell has been eliminated. It is best eaten with . It is best eaten with a squirt of chili sauce (sauce prik).

Trust me ... If you love vegetable, I am sure that you will love this dish.

No. 11 : Tarmarind Prawns in Basil

RM3.50 per Pc (Min. of 6 pcs per Order)

Rating of the Taste : 4/5

Note : 1-2 (Poor) / 3 (Average) / 4 (Good) / 5 (Very Good)

The thin coated batter prawns were deep fried and were laced with the tarmarind sause with the combination of other ingredients. Deep fried onions and thai basil (bai horapa) were sprinkled on top of the dish as garnishes.

Do not miss this dish when you dine in Aroy Chang MOO KATA.

No. 12 : Larb Moo (Minced Pork with Fried Rice Flakes)

RM12.00 per Plate

Rating of the Taste : 4/5

Note : 1-2 (Poor) / 3 (Average) / 4 (Good) / 5 (Very Good)

This dish of minced pork was dressed with onions, fish sauce, lime juice, toasted rice crunch and cut chilli padi (bird's eye chilies) and coriander as garnish.

Advisable to be eaten with rice.

Cautious : This hot spicey dish consists of killer chilli padi (bird's eye chilies)

No. 13 : Khoon Ob Woon Sen - Thai Style Cellophne Noodles (Tanghoon) baked in Special Pot with Prawns

RM15.00 per Pot

Rating of the Taste : 4/5

Note : 1-2 (Poor) / 3 (Average) / 4 (Good) / 5 (Very Good)

This dish was filled with 3 sauteed prawns and celliphone noodles (glass noodles) in a special blended savory sauce which was mainly made up of minced garlic, soy sauce, fish sauce and dark soy sauce. All the sauce has been absorbed by the glass noodles. They were served semi dry and slightly sticky. Fresh cilantro was sprinkled on top.

It is very suitable for all ages because it is non-spicy and a Must-Try Dish.

No. 14 : Pla Phad Phed (Deed Fried Whole Sea Bass with Spicy Food)

RM35.00 to RM45.00 per Fish

Rating of the Taste :   4/5

Note : 1-2 (Poor) / 3 (Average) / 4 (Good) / 5 (Very Good)

Wooooo.... the whole deep fried sea bass swimming in a tangy yellowish sauce was served in a metal fish shaped pan with candle lit underneath to keep it warm. The yellowish sauce was blended with coconut milk and spicy curry paste together accompanied by a strong aroma of galangal. Deep fried thai basil and cut red chillies were used as garnishes. This dish is quite soupy so a plate of rice is needed to sop up every intricate drop.

No. 15 : Tom Yum Nam Sai (Clear Seafood Tomyam with Fresh Prawns, Squid & Fish)

RM15.00 to RM25.00 per Pot

Rating of the Taste :   4/5

Note : 1-2 (Poor) / 3 (Average) / 4 (Good) / 5 (Very Good)

This Clear Seafood Tomyam is teeming with prawns, squids, fish, abalone mushrooms, tomatoes, lemongrass, galangalm spring onions and kaffir lime leaves. Normally I find that the taste of the soup is very explosive (hot & spicey) when it touches the tip of your tongue but this one was a bit mild and lack of chilli padi (bird's eye chilies) but this was not.

No. 16 : Moo Kata (Thai Traditional Charcoal Grill & Steamboat)

RM30.00 for 2-3 Pax

Choice of Soups - Chicken Stock, Tom Yam Stock & Clear Tom Yam Stock.

Rating of the Taste : 4/5

Note : 1-2 (Poor) / 3 (Average) / 4 (Good) / 5 (Very Good)

No. 17 : Moo Kata (Thai Traditional Charcoal Grill & Steamboat)

View of the Raw Dishes for the Moo Kata

So far until todate you can find that Aroy Chang MOO KATA is the only 1st serving this Thai Traditional Charcoal Grill & Steamboat (Signature Dish) on Penang Island. The ingredients were made up with the combinations of raw seafood (i.e. prawns, squids & fish), fish balls, fish cakes, pork balls, pork bacons, quail eggs and 3 types of marinated meat (i.e. chicken & pork). Not forgetting a basket filled with glass noodles, abalone mushrooms, golden needle mushroom, cabbage and etc.

This will be fun and thrilling to grill your own meats and cook your food.

 

 No. 18 : Tub Tim Krob (Chilled Water Crestnut & Jackfruit with Fresh Cocunut Milk)

RM2.50 per Bowl

Rating of the Taste : 3/5

Note : 1-2 (Poor) / 3 (Average) / 4 (Good) / 5 (Very Good)

The red rubies and sliced jackfruit served with thick white coconut milk. I did not fancy this bowl of Tub Tim Krob because the red rubies were clamped together.

Ratings :-

1) Ambience : 3
2) Choices of Food : 3 (26 Choices)

3) Taste of Food : NA (Refer to the Ratings below the Photographs).

Recommended/Must Try : Cha Om Omelette, Khoon Ob Woon Sen, Tarmarind Prawns in Basil and Moo Kata.

4) Pricing :  3

5) Service : 3

6) Hygiene & Cleanliness : 4

7) Facilities : 3 (Basic)

Note : 1-2 (Poor) / 3 (Average) / 4 (Good) / 5 (Very Good)

STEPS SHOWING HOW TO ENJOY YOUR MOO KATA - THAI CHARCOAL GRILL & STEAMBOAT

Moo Kata literally means 'Pork Skillet' in English. This cooking utensil has been perfected over the centuries and consists of a dome shaped metal pan like a metal bowler hat or looked very similar to Kung Lao (one of the player characters in the Mortal Kombat fighting game series)'s hat with contraption sits on top of blazing hot charcoals contained in a sturdy clay pot and the trough flanked its circumference. You will find vertical air vents on the dome to allow the hot air of burning charcoal to escape. Choice of stock is filled in the trough.

Juice from the meat runs down the side of the dome and mixed with the stock, quickly turning into a broth. Green leafy vegetables are added into the trough to further enhence the taste to allow it to turn into a tasty soup, which is in then ladled into individual bowls.

As the meal continuously carry on you may sip the broth which has accumulated all the flavours on the Moo Kata.

Step # 01 : Fill up the trough with the provided stock.

Do not fill the stock in the trough until the topmost edge to allow the volume of the raw foods to be cooked in it.

Step # 02 : A chuck of pok lard is provided to lube up the upper portion of the vessel to prevent the meats from sticking during grilling.

Step # 03 : Carefully place the meats on top of the skillet neatly and load the green vegetable into the trough.

Seafood and meats may add into the broth to enhance the taste.

Step # 04 : Allow the tasty juices of grilled meats to flow down to the sides of the dome into the trough, creating a delicious broth.

Step # 05 : Ensure that the charcoals are alway blazing

Step # 06 : Using chopstick to turn the uncooked food

Step # 07 : A prefect grilled piece of pork bacon is ready to put into the watery mouth.

Thai Cuisine @ Wang Thai Restaurant, Burmah Road (Pulau Tikus), Penang (Non-Halal)

On 21st July 2011 (i.e. Thursday) CNN Go named the World's 50 Delicious Foods and the Thai Dishes secured  4 spots. They are No. 1 - Massaman Curry, No. 8 - Tom Yum Goong, No. 19 - Nam Tok Moo and No. 46 - Som Tam from Amazing Thailand.

Lately looked like the area of Pulau Tikus, Penang have been raided by Thai Restaurants and until todate 5 restaurants have sprung up including Wang Thai Restaurant which is located along a row of shophouses at the cross junction traffic light of Jalan Burmah and Jalan Cantonment. As you are travelling from George Town (Jalan Burmah), it is on the right hand side immediately after passing by the cross junction traffic light. You cannot miss it because it is along Burmah Road. Wang Thai Restaurant is at No. 294, Jalan Burmah, 10350 Penang.

No. 01 : Wang Thai Restaurant is located along the row of shophouses near the cross junction traffic of Jalan Burmah & Jalan Cantonment, Penang

No. 02 : General View of Wang Thai Restaurant from Jalan Burmah

Location Map of Wang Thai Restaurant

Google Map GPS : 5.432029,100.311635

Address :-
No. 294, Jalan Burmah, 10350 Penang.

Contacts :-
1)  Tel : 604 - 226 5168 (For Reservation)
2)  Person : Fenny Tan (Handphone No. 012 - 411 4678)
2)  Person : Lee Na (Handphone No. 012 - 407 0628)

Business Hours :-
Lunch : From 11.00 am to 2.30 pm
Dinner : From 6.00 pm to 10.00 pm
Closed on every Monday

Facilities & Others :-

1) Air-Conditioned

2) Dining Area (Ground Floor)
3) Non-Smoking
5) Ample Car Parking Bay - Meter Parking Bays along the service road infront of the Restaurant.

6) Free Wifi

7) Rest Rooms

8) No Private Dining Room

No. 03 : Signage of Wang Thai Restaurant and Notification at the Glass Door

No. 04 : The Cosy & Spacious Dining Area of Wang Thai Restaurant

No. 05 : APPETIZER -  Mieng Kum (Chieng Mai Leaf-wrapped Appetizers)

RM15.00 per Plate

This Appetizer is served with raw ingredients (i.e. wild pepper/betel leaves [In Hokkien - longkau heuh/Bahasa Malaysia - daun kadok], dried shrimps [In Hokkien - hae eee], roasted peanuts, cut shallots, cut chilli padi [bird's eye chilies], galangal in cubes, toasted grated coconut,  kaffir lime and lastly the special blended sauce with sweet & salty taste) and also very popular among Thai Food Lovers. All you have to do is use a fresh wild pepper/betel leave  and to turn into a shape of a funnel. Then fill the ingredients inside and carefully wrap it. It is a mouthful appetizer and the wild pepper/betel leave will release a subtle, herbal aroma as you chew it. It tastes tangy, peppery and slightly bitter but it goes well with the ingredients. 

No. 06 : SALAD - Yum Cha-Om Tod Krob (Crispy Cha-Om Topped with Thai Sauce)

RM12.90 per Small Plate

RM19.90 per Large Plate

No. 07 : SALAD - Yum Pla Duk Fu (Deep Fried Catfish in Spicy & Sour Salad)

RM12.90 per Small Plate

RM21.90 per Large Plate

Deep fried fluffy catfish served with sour mango strips, carrot strips, sliced onions, cut chilli padi (bird's eye chili) and roasted peanuts, top with sweet spicy sauce. The fluff gives you the crunchy bit.

You are advised to consume this dish fast before the fluff loses its crispness.

No. 08 : CHICKEN - Gaeng Massamam Gai

RM12.90 per Small Bowl

RM22.90 per Large Bowl

CNN Go named Massaman Curry as No. 1 of World's 50 most delicious foods and hailed as king of all food or king of curries. Some claimed that it was originated from Southern Thailand. From far away it looks like Curry Kapitan. The curry sauce is a mixture of curry paste, roasted peanuts, coconut milk and a hint of nutmeg & cinnamon, together 2 drumsticks and a few chunks of potatoes which have been delightfully soaked up the curry like a sponge and garnished with peppermint leaves.

No. 09 : FISH - Pla Kra Pong Neung Manow (Steam Fish (Siakap) with Lime & Chili Sauce)

Gagroupa Fish : RM55.00 (Small) / RM78 (Large)

Siakap Fish : RM35.00 (Small) / RM55.00 (Large)

The whole steamed sea bass was soaked in a tangy spicy lime juice sauce and served in a metal fish shaped pan with a candle lit underneath to keep it warm/steaming.

 

No. 10 : TOM YAM - Tom Yam Ruam Mit Talay (Spicy Thai Tom Yam Mixed Seafood)

RM21.90 per Small Pot

RM38.90 per Large Pot

The chinese looking steam boat was filled with the reddish soup teeming with the prawns, squids, fish, oyster mushroom, coriander, tomato, chopped spring onions, lemongrass, galangal, chilli padi (bird's eye chili) and kaffir lime leaves. It is a different version from the clear soup - Tom Yum Nam Sai and also has sour, salty, spicy and sweet taste in one bowl. This is one of the authentic Thai delicacy that many locals are passionate about and has spread around the world. I do not problem with spicy food and if you do, you can let the manager/waitress/waiter know about it so that it will not explode as it touches the tip of your tongue.

No. 11 : SPECIAL DISH - Pad Sam Rod (Deep Fried Roasted Duck with Triple Taste Sauce)

RM18.90 per Small Plate

RM34.90 per Large Plate

No. 12 : SPECIAL DISH - Hor Mok Talay (Steamed Seafood Otak-Otak Flavoured with Curry Paste, Fresh Coconut Milk & Basil)

RM23.90 per Coconut Shell

Hor Mok Talay is very similar to our Nyonya Style Otak Otak but a bit wet. Using coconut shell to fill with steamed mixed seafood (i.e. prawns, squids and fish) and shredded white cabbage flavoured with curry paste, coconut milk and basil . Before serving, top with fresh coconut flesh at the side. Very authetic way of serving this dish.

 No. 13 : DESSERT - Khao Neow Mamuang (Thai Sweet Sticky Rice)

RM9.90 per Small Plate

RM16.90 per Large Plate

Some deep fried mung beans as a garnish on top of the cooked sticky rice with mild salted & sweetness of coconut milk together with slices of ripened mango.

No. 14 : DESSERT - Tub Tim Krob (Chilled Water Crestnut with Jackfruit & Fresh Cocunut Milk)

RM4.50 per Bowl

The thick white coconut milk together with the red rubies made from siam water chestnut with tapioca flour and sliced jackfruit. The red rubies make the look of Tub Tim Krob more exquisite. It is perfect as sweet and refreshing finish to any meal.

Do not miss this when you are dining there.

Ratings :-

1) Ambience : 4 (Pleasant, Cozy and Spacious).
2) Choices of Food : 3

3) Taste of Food : 4 (General)

4) Pricing : 3 (A Bit Pricey)

5) Service : 4

6) Hygiene & Cleanliness : 4

7) Facilities : 3 (Basic)

Note : 1-2 (Poor) / 3 (Average) / 4 (Good) / 5 (Very Good)

 UPDATED ON 28th OCTOBER, 2011 (i.e. FRIDAY)

EVERYDAY launched Thai Set Meal for 2-3 Pax @ Wang Thai Restaurant (worth RM54.70) for a sum of RM19.90 per coupon in early September 2011. I have dined in Wang Thai Restaurant before and I loved the authentic Thai dishes. I took that great opportunity of great saving by buying 2 coupons on 9th of September 2011.

The coupon allowed maximum of 3 persons per visit. From the coupon, I was allowed to choose either Set A or B Meals as follows:-

1)  Set A Meals : 1 Appetizer,  1 Curry Dish and 1 Vegetables Dish with 2 Bowls of Rice & 2 Glasses of Drink.

or 

2) Set B Meals : 1 Tom Yam Dish and 1 Vegetables Dish with 2 Bowls of Rice & 2 Glasses of Drink.

(Note : The wide choices can be found in the http://www.everyday.com.my/coupons/pg/wangthai-setmeal.htm )

On 28th October 2011 (i.e. Friday), I dined with a special friend of mine in said Wang Thai Restaurant by using the said coupons. We ordered Set A Meals together with an additional dish which was Goong Si Da (Steamed Prawns with Favourite Thai Spicy and Sour Sauce). It was strongly recommended by the Manager.

No. 15 : Appetizer - Hoi Jor Tod (Deep Fried Pork wrapped in Tauhu Skin)

RM12.90 (5 Pieces) / RM21.90 (10 Pieces)

The minced pork mixed prawn & others was carefully wrapped with bean curd sheet (Tauhu Skin) before deep fried. We loved this dish. The taste was very similar to the traditional Chinese dish - crab meat balls (chim choh) with thin crispy layer of bean curd sheet and If you love it, you will definitely like this dish without saying it any further. The dish will be loved by the children because it is not spicy. Watch out !!! If you ordered 5 pieces, I bet that it would not be sufficient because you will crave for more.

 No. 16 : Vegetable - Pada Kana Pla Kem (Stir Fried Kailan with Salted Fish)

RM12.90 per Small Plate / RM19.90 per Big Plate

Stir fried selected Kailan (Vegetable) with the outer fiber removed together with salted fish and sliced carrot as garnish to the dish. The dish is a bit salty because of the added salted fish. This dish is commonly found and available in the southern Thailand and near the Malaysian Thai Border.

No. 17 : Curry - Gaeng Keaw Wan Gai ( Green Curry Chicken)

RM12.90 per Small Bowl / RM22.90 per Big Bowl

One of the famous & popular Thai Dishes is Thai Green Curry which love by a lot of Malaysians. Combination of green curry paste, chuck of chicken meat, coconut milk, egg plant, Thai basil, lemon grass, galangal, lime leaves and etc make this curry an unforgettable blend of delights. It is perfectly to be eaten with rice to sop up every intricate drop because it is usually prepared quite soupy. 

No. 18 : Prawn - Goong Si Da (Steamed Prawns with Favourite Thai Spicy and Sour Sauce)

RM21.90 per Small Plate / RM39.90 per Big Plate

Only fresh prawns will able to produce this fine dish. The prawns were slightly sliced into half with intestines removed. The succulent steamed prawns dressed with fine cut chili padi (bird's eye chilies), salad and permit leaves as garnish together with special tangy  lime sauce.  

Cautious : This dish is spicy and flaming.

We had a satisfied hearty meal together with the cool cozy ambiance and also a very wonderful memorable moment. I will dine with my special friend there again whenever we have the chance.

UPDATED ON 20th JULY, 2013 (i.e. MONDAY)

Business Hours :-

Lunch : From 11.00 am to 2.30 pm

Dinner : From 6.00 pm to 10.00 pm

Open Everyday / 7 Days per Week