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.
