Tak Chee House up towards the top end of William Street. Has been around long time – they serve Penang-style food and do it very well – this is a very popular and busy little spot and can be difficult to find a seat at times – arrive early is my tip.
It is not large, with pretty basic furniture and fit out, but has very friendly and efficient waiters, and very swift service. The menu runs to Mee Goreng, Chicken rice, Kuay Teow, Hokkien fried noodles, roti canai and of course Curry Laksa which I reviewed after a previous visit.
On our recent lunchtime stop we went for a serve of vegetarian samosa to kick things off – fried pastry triangles filled with curried potato mix hit the spot – crisp and crunchy with a little chilli buzz from the filling.
Then onto a special – fried asparagus with sambal and squid – chopped, fried fresh asparagus spears, a few strips of tender squid mixed through, and a zesty sambal paste to liven things up – very nice, indeed.
And then to what was the outstanding dish of the day – and one we will definitely be back for again – Assam fish; fried fish pieces – tender and moist – cooked with chopped okra in a brilliant Assam sauce – flavours and aromas of lemongrass, garlic, ginger, chilli and tamarind combine to produce a tangy sour spicy sauce – excellent.
With a bowl of rice that was all food we needed – the serves are generous as well as great value. They are unlicensed but wine glasses were on hand for our bottle of Mount Trio rosé which complemented the food in fine style.
Tak Chee is well worth a visit for all lovers of good quality, good value Penang and Singapore style cuisine.