Baked Coconut Juice & Fried Noodles with Pork @ Hatyai, Thailand

Baked Coconut Juice & Fried Noodles with Pork @ Hatyai, Thailand

The very last morning we stay in Hatyai, we took the opportunity to visit their "Tua Pasar" (Big market") to grab some cheap local stuff, is definitely a paradise of shopping, from dried seafood to clothing. The visit is indeed fruitful. While ladies were enjoying their shopping, what should men do? Apart from the typical Tom Yam and Som Tam, Thailand is also famous with its coconut. There are few coconut stalls set up at the roadside, so if you're looking for a place to sit down and have a sip of refreshing coconut juice, you have plenty choices.

The green and young coconut is the usual beverage we opt for. How about baked coconut? The coconut was send into fire and burn for few hours to let the coconut juice to be boiled inside, just like oven. After that, they will immerse it into cold water and ready to serve. The taste is slightly different, the pandan's fragrance is stronger. And according to the traditional said, cooked coconut is not so "cold". 

Before we going back to Malaysia, we visited a Chinese stall located at the street side of Hatyai town. It is famous and popular with the Wok fried noodles with pork. This is the shop stall hidden in front of BP grand suite hotel which is the landmark for you to look for it. The restaurant is extremely busy during lunch hour, as the restaurant provides delivery service. It is not easy to handle both walk in customer and delivery service, so bear with long waiting during lunch hour.

The fried mee is similar to Mee Hailam in Malaysia. The Mee and Mee hoon are slightly deep-fried, and pour on the top with thick and flavourful gravy. They mix yellow noodles and beehun normally, is the typical combination for local. Even now, I still can recall the good taste and smooth and tender texture of the pork. It just simply nice and juicy ever ate it. 

The kitchen and the "master chef" are in front of the restaurant, where you can know how busy they are. To maintain the standard of the food, only one chef is handling the cooking job, this is the reason the foods are served slow, but chef's grey hair and good skill is definitely a guarantee to the good taste of food. 

Address : Sanaehanusorn Road, Hat Yai Central, 

Hat Yai, Thailand 90110

(right in front of BP Grand Suite)

Kan Eng Restaurant 甘英餐室 @ Hatyai, Thailand

Kan Eng Restaurant 甘英餐室 @ Hatyai, Thailand

Did we mention that I having my vacation in Hatyai for 3 days 2 nights? During this vacation, major part of it fall on food. We went through almost the famous restaurant, famous delicacy famous street food and so on. Nevertheless, back to Chinese-Siam food. This restaurant can be said is not only well known in town, but even across the border. Most of the time people will purposely come here for their famous braised pork trotter. 

The first dish served : Pea sprout where this dish we seldom ordered in Malaysia. However, the dish was quite popular here. Simply stir fried with oyster sauce, adding some flavour to the dish while retaining the crunchy.

Second dish served : Braise pork trotter. Honestly for this portion, most of my guest complaint that it is too oily because the method of cooking and the thick fat between the layers. However, I still recommend to share this portion among your friends, sinful but really tasty with the long time marinate.

Third dish served : Stir Fried Kailan with salted fish. The salted fish was EXTREMELY flavourful because of the big portion of salted fish. I can finish whole bowl of rice by eating this dish only!

Fourth dish : Deep fried fish. Anybody know the name of this fish? Please reply me in comment box. The meat was so fine and smooth. After deep fried, even the bone can be wholly walloped. A simple dip into the dark sweet sauce does their best job to gain the freshness of the fish. 

Five dish served : Fish maw soup served in charcoal bowl. The burning charcoal serves its purpose in keeping the soup warm all the while and the fish maw was not overcooked, the biting texture is still there. Soup are always good to enjoy it while hot, the charcoal bowl is a good idea, the kitchen put their thought to serve the best to all diner. But somehow, i guess they put too much ajinomoto and make me feel thirsty after drink of it.

The last and the most recommended dish : Moon Light Prawn Cake. The paste is mix of prawn and vegetable, coated with a layer of flour and breadcrumbs, make it super crunchy. Every bite of it will have satisfaction of its good. Beside this, the prawn cake is perfect to dip in their special sweet sour sauce. Even if you are not coming for lunch, this prawn cake is served as a very good snack for a beer too! 

Address : Kan Eng Restaurant 甘英餐室

50/3 Kimpradit Road

Hatyai, 90110, 

Songkhla, Thailand

Bussiness Hour :  10.30am - 2pm 

5pm - 9.30pm (local time)

Tel : 074-246138 / 232798

Hatyai Roast Suckling Pig 合艾烧乳猪 @ Hatyai, Thailand

Hatyai Roast Suckling Pig 合艾烧乳猪 @ Hatyai, Thailand

Crossing over to the southern city of Thailand--Hatyai, the city is over crowded by tourists from Malaysia and Singapore during the festive season. As a famous tourism spot of Malaysian and Singaporean, many of the business owners actually can speak good and fluent mandarin, no difficulty in communicating at all. After dropping our luggage at The Regency Hotel, we walk out just a few steps to have our lunch at a non-halal restaurant which displays a whole rack of roasted suckling pigs.

The charcoal roasted suckling pig with its shiny golden colour. Looks interesting, right? Located at the centre of Hatyai town, the restaurant definitely has a good location and therefore good business. 

Started our meal with Som Tam Mamuang (Thai Green Mango Salad), comprising sweet sourish green mango, some red onion and cashew nut, super appetizing!

Specially requested for the white tom yam, which served in a charcoal hot pot. The soup is quite clear, but is sufficiently spicy and flavourful with various seafood and vegetables added into it. It was served piping hot with a cloud of steam which emits and emphasizes the fragrance of lime leave and lemongrass.

 

Kai lan with salted fish is a normal dish, but seasoned with salted fish make it taste good.

Half portion of suckling pig for our table, as the highlight of our lunch. The pig skin was extremely crunchy and crispy, with a thin layer of fat, it looks sinful but so tempting. After we had the pig skin, the rest of the suckling pig was taken back to the kitchen to be transformed into another excellent dish. The suckling pig was after that chopped into pieces and stir fried with onion and pepper, turn out to be very flavourful dish to pair with white rice. 

The pandan-flavoured bun was meant to be eaten together with the crispy pig skin and a special made sweet black sauce. A brand new combination and experience for me.

Stewed Japanese beancurd, home-cooked food which not too special to shout with, but definitely children's favourite.

Steamed kampong chicken was another meaty dish on table. The chicken is cooked just right with its silky smooth skin and tender meat. Fried garlic and simple soy sauce condiments added on top, while retain the true and original flavour of chicken, give appropriate flavouring to the chicken.

Due to our hungriness and the good food, all the dishes were 'sapu' by us! And now, we are energetic for shopping, eating, shopping, eating, shopping~ Welcome to the paradise of shopping and Thai food, sawadeekap~

Address :  Just opposite Lee Gardens Plaza (next to the Regency Hotel) 

Bussiness Hour : 11am - 8pm (local time)

Tel : 074-232369