GEORGE TOWN, May 16 ― Tucked discreetly in between the narrow shophouses along Jalan Gottlieb almost at the Botanic Gardens end, is the Double Dragon Inn, one of Penang’s stalwarts. Started in 1969, the small outlet serves a good selection of traditional Chinese food, from their famous Hakka noodles to Mui Choy K’hau Yoke (pork with preserved vegetables), like they have been doing for the past 45 years.

“My father-in-law Chan Kok Hung was a lecturer. After he retired, he decided to open this restaurant. His wife was chief cook then,” explained Serina, who now runs the outlet with her husband Chan See Chew. Chan has taken over the mantle of the kitchen, and is now responsible for knocking up the amazing array of delicious dishes. “He learnt how to cook from his mother.”

Still housed in the same modest premises – the front takes just a few tables, and at the back, two tiny private rooms afford some privacy for their dining patrons – the restaurant is usually packed most evenings.

Tender beef with Kailan dish. ― Picture by Helen Ong

“Most of our clients are locals, many of whom have left Penang but still come here to eat when they visit,” she added. “Some of them are even fourth generation patrons!”

The food is really rather special. Their jiao bai chai (signature dishes) apart from the aforementioned two include Sharks’ Fin Egg Foo Yong, served with fresh lettuce leaves to wrap in, is possibly not so popular in these days of political correctness, but delicious nevertheless, and makes a great starter to the meal.

Meat dishes, whether pork or beef – a good example is the Pork with Pineapple and Beef with Kai Lan – are extremely tender, testimony to Chan Jr’s cooking skills. When I dared ask the “How?” question, Serina’s answer, though forthright, was enigmatic: “That is for me to know and for you to find out!” she quipped. “100 per cent no tenderiser is used,” she assured me.

However, she did go so far though as to divulge that it was “the way we marinate the meat.” However, these dishes must be ordered in advance as the process of tenderisation requires at least one to two days.

I enjoyed the Hakka Noodles, served in a ring of julienned lettuce leaves which is mixed in with the noodles, with very palatable must-have sambal belacan, but Serina tells us their Lam Mee (Hokkien birthday noodles) is just as good, despite the fact that the all-important soup is made with no pork.

“My husband is very particular about the raw ingredients he uses in the food,” she said. He still goes to the market personally every morning.

Add to the reasonably-priced good food, friendly service in clean, comfortable air-conditioned premises the fact that one doesn’t have to fight the traffic going into town – and there’s ample parking outside – and you’ve got a winner in every way.

 

Restoran Double Dragon Inn

27B Gottlieb Road

10350 Penang

Tel: +604 227 7049

Opening Hours: 6.45pm-9.30pm daily except Tuesdays

Saturdays and Sundays: Noon to 1.30pm for lunch