Gu Cheng Penang Cuisine Review @ Crawford Lane 古城
Gu Cheng – a name signifies with rich culture and historical significant of an old town or city. Gu Cheng focuses on Penang Cuisine with a touch of home-cooked taste, this is the work of the owner cum chef, the passion with Penang food has led to this family establishment whipping out dishes of the mum’s speciality.
Penang Laksa ($7.80)
The Penang Laksa heavily relied on the way how the assam-flavoured fish is prepared, typically the sardine and / or Mackerel fish with assam to heighten the tanginess, the pungency from the fermented prawn paste or shrimp sauce further enhanced the overall robustness in the soup.
Gu Cheng is not too heavy-handed with the flavouring condiment; instead, it serves a tame but refreshing bowl of the Penang laksa and will certainly be welcomed with those that preferred a light touch version.
Penang Hokkien Mee ($7.80)
Similar to local Hokkien prawn mee, Gu Cheng in general accustomed this dish with a more neutral stand on seasoning, you will not expect the flavour could instantly wake your tastebuds but something really simple but comforting, you wouldn’t feel cloying at the end of the meal from the excessive seasoning and we have to agree this is another typical mum’s cooked meal that easy to accept by the tastebuds.
Gu Cheng’s Signature Carrot Cake ($8.80)
Probably our favourite of the night, the cubed radish cake was deep-fried to attain a crisp exterior and soft texture inside. Fried with beansprouts, Chinese sausage, chai po or preserved radish, eggs and prawns topped with the hei bee hiam (dried shrimp with chilli). The end result was a plate of delectable carrot cake that we have to ask for a repeat order to fulfil the craving.
Penang Lor Bak ($3.80)
The deep fried meat roll was not floury filling and decent in taste.
Penang Otak ($3.80)
The home-made Penang Otak is one of many varieties available, likening the common Otak sticks on the streets, it is a blend of fish, coconut milk and spices, the concoction is either wrapped with coconut leaves, pandan leaves or banana leaves and grilled. However, one of the big differences in Penang Otak is the use of steaming instead of grilling to keep the soft and custardy texture.
Gu Cheng Otak has a mix of fish and prawn custard with spices in the manageable spicy level and mild flavour, there is some rooms to improve both the texture and seasoning to elevate the flavour for a more robust taste.
Gu Cheng is a good place for those seeking for some hearty and home-cooked Penang feast. Most of dishes here are very much customized towards a milder touch or flavour-neutral for an unpretentious and straight-forward taste.
A: Block 462, #01-61, Crawford Lane, Singapore 190462
H: Mon to Sat 11am to 8:30pm, Closed on Sundays and PH
T: +65 62917661