Situated opposite the Trader’s hotel (formerly Shangri-la), this little tang yuan shop serves the Penang population whole year round. Tang yuan is made of rice flour mold into round shape, and drowned in clear sugar water or dark brown sugar/gula Melaka with tinge of ginger. This particular shop serves up to 5kg of flour daily and on festive season, their tang yuan are snatched up like hot cakes long before closing time.

Selling at RM2.70 a pack, the tang yuan comes in white and pink, and one giant, mother of all tang yuan. This giant tang yuan wraps roasted nut mixture, serves as a nice grand finale, or starter as some would like it.

Tang Yuan is served during one of the most important festival celebrated by the Chinese, called Dong Zhi (Winter Solstice). I grew up having them, where my Aunties would make small red and white balls in various sizes and the sugar water is strongly clad with ginger. We would gather at grandfather’s home on the festival evening and enjoy the Tang Yuan. It has been years since I enjoy Tang Yuan with my family, maybe this year, come December 21, I may make a trip back home. For the mean time, or the rest of the year, one could get your Tang Yuan or diffuse your craving at this little stall across Trader’s Hotel.

On this day..

• Dual Lane - 2002