Mun Thung x Soon Huat 满堂 x 顺發 @ Lebuh Campbell Georgetown Penang

Mun Thung x Soon Huat 满堂 x 顺發 is a relatively new cafe in Lebuh Campbell, having the crossover concept for cafe, wine and tobacco business. The interior resembles a modernized kopitiam concept with simple furnishing, along with huge glass cabinet that display numerous wine and tobacco. As for dining choices, Mun Thung x Soon Huat 满堂 x 顺發 features a small menu with a few selections of noodles, rice, toasts, buns, desserts and drinks. It is more suitable for a quick layover for some averagely tasted bites or light breakfast instead of serious lunch.

Dry Noodle with Roasted Pork (RM 12.50)

Bak You Pok Rice with egg and luncheon meat (RM 7.50)

The menu, rice and "bak you pok" (pork lard) rice selections are simple. You could go for the basic version, or top up a range of ingredients for a more advanced version with additional cost. The Dry Noodle with Roasted Pork (RM 12.50) we had was average with a monotonous dark soy sauce taste. Fortunately, the sambal served on the side actively contribute to another dimension of spicy taste when stirred properly to the noodles. Overall, it tasted like a wantan mee that lacks the aroma arises from the sesame oil.

Bak You Pork Rice with Egg and Luncheon Meat (RM 7.50) was uninspiring. The pork lard did not exhibit any aroma profile and felt like it was air-fried instead of going through the conventional preparation method. Then, the absence of soy sauce accompanying the white rice, which it should be prepared in such a way made the entire dish unappetizing and I find it hard to finish even half of it. It was an odd combination that fail to replicate the "typical meals for the poor" in those days - soy sauce white rice.

Roti Kahwin with homemade kaya and butter (RM 2.60)

Mun Thung Signature (RM 4.50)

The toasts and buns were a tad dried to enjoy. A more aromatic homemade kaya would have been better. On the other hand, Mun Thung Signature (RM 4.50) was worthy mention, especially on its usage of crushed peanuts and sugar that made a good filling to the bun.