Four Seasons Tea House and Restaurant have been constantly visited by customers who wants some chinese ‘chu char’ dishes. They have a main branch in Terengganu Road and another branch in Sunway Tunas, Bayan Lepas (to cater for FTZ people?)

Menu. They have a wide variety of choices, from seafood to chicken, pork, vegetables, noodles, and even their specialties. Price ranges from the portion size served (small, medium, large)

This is the branch at Terengganu Road. Fully air-conditioned.

(Food shown are from two different visits. All portions ordered are small servings)

Oyster Noodles. Lots of baby oysters and crispy bak ew pok (lard pieces). This is their signature dish. Almost every table will order this dish, either as starters or main. The style and look differs slightly in different visits but generally the taste is the same. This is a good dish for those who like oysters. But bear in mind, don’t expect to see huge oysters in here. It’s just some baby ones.

Fried Tang Hoon. Slightly wet but still palatable and it’s not overcooked or burnt.

 

Signature tou foo dish. Lots of minced meat with 5 pieces of soft tou foo.

 

Thai style pork ribs. This looks like sweet and sour version but it’s actually a little spicy. Something different.

 

Sam Pui Kai (literally translated as 3 cups chicken). This dish is a classic Chinese dish which originally calls for 1 cup each of 3 main ingredients: soy sauce, sesame oil, and rice wine vinegar, hence the name 3 cups chicken - Sam Pui Kai.

The version here is very fragrant, a tantalizing aroma spreads once it’s served to our table. The chicken and it’s gravy is infused with the 3 main ingredients. But it can be a little salty if eaten without rice.

Sweet and Sour Pork. The usual. You can find this in most of ‘chu char’ restaurants. The one here has just the right amount of gravy to coat the pork pieces. It’s deep-fried before being added to the gravy but it didn’t come out hard.

 

Homemade deep-fried Tou Foo. Soft and crispy but lacks in seasoning.

 

Spinach with century egg and preserved duck egg (forgot the actual name). This suits my tastebud. The century egg and duck egg adds a strong taste to this dish and the tiny deep-fried ikan bilis (anchovies) is so crunchy. This vegetable dish is almost like soup, with very watery stock.

 

Complimentary lotus root soup. Can you see the difference? One has a very cloudy soup base while the other is clear. The clear one was probably because we were early (the first few customers that day), so it didn’t get overboiled yet.

 

 

Price is reasonable and they don’t purposely give you all those unnecessary stuff like wet tissues and charge you for it. Credit cards are acceptable too. Parking can be a little hassle at this branch as it’s just by the main road. Try parking at Solok Terengganu. (Be warned that parking at Lye Lye food court car park can be unwise coz if the owner sees you parking there and walking over instead of eating at their food court, he will give you some words!!)

Map:

Terengganu Road branch
80-U, Jalan Terengganu,
10460, Penang

 

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