PUBLISHED March 17th, 2016 12:07 pm | UPDATED June 7th, 2016 03:47 pm
You know something is good when something’s been around for the better part of three decades. And it’s difficult to argue with that logic when it’s an annual logistical nightmare affair of flying in popular hawkers from Malaysia’s culinary haven of Penang that’s celebrating their 30th anniversary.
One of the first in Singapore to bring foreign chefs in to Singapore to recreate their dishes for locals – something ubiquitous these days at finer dining establishments – York Hotel has a rigorous vendor-selecting process yearly.
Mr. Lee Eng Huat, who started selling ice kacang and chendol at Swatow Lane in 1971, has played an important role in the buffet’s success. The veteran hawker participates every year, coordinating with the hotel’s staff to ensure that the food is authentic and of high quality.
“In a way, I try to get all of them (hawkers) first, and the management will (pick the vendors from there). The Food & Beverage manager and the Executive Chef (of York Hotel) will head down to Penang, and we will try all the food,” Mr Lee, 60, says.
Food tastings require eating a single dish up to five times over the course of a few weeks, and while that may sound like a dream job, it is tough to separate the great from the good.
Nevertheless, getting help from true “Penangites” like Mr Lee to scout hawkers for the buffet is a smart move on York Hotel’s part. After all, people from Penang believe that they, and only they, know their cuisine best. There’s even a law that bans foreigners from cooking local dishes at hawker stalls in Penang.
At this year’s buffet, diners can look forward to unlimited servings of Penang delights like Char Kway Teow, Assam Laksa, Oh Chien, Hae Mee and Ban Chang Kueh.
So what are you waiting for? Stuff yourself silly with the best of Malaysian food while you can!
Priced at $29++ per adult and $20++ per child below 12 (weekdays), $33++ per adult and $23++ per child below 12 (weekends). The Penang Hawkers’ Fare is on till Saturday, 27 March 2016 at White Rose Café, York Hotel. Walk-ins only.