This place is also more for Penangites and true blue Nasi Kandar lovers.However do not attempt to take tourists from overseas or even the local visitors from other states(Johor being the exception) here because they simply will not appreciate this Penang institution.
Nasi kandar may have had its roots in Penang and then spread to the peninsular and south towards singapore.When the original sellers in Penang set up shop elsewhere in malaysia they made a less oily version of the kandar available.The only other state where a layer of oil atop a dish is acceptable is Johor.So in short most Malaysians are used to Nasi Kandar that has less oil.
What is the problem with this layer of oil you say?
First of all to international tourists it is a complete turn off.
Second,ask any local that knows how to cook and they will tell you that if you have such a thick layer of oil on top it means that you used the head of the santan strain (which is actually of higher quality)and were too lazy to laboriously stir the dish so as not to allow the oil from the coconut to break out and settle on top.
I myself like this place for the wonderful tea and spice laden curries but I have also been amused many times by watching tourists wretch and spit out the murtabak and turn up their nose at practically everything they have ordered.
To be fair the ang moh have had some pretty good murtabak elsewhere in the world and the ones in Hameediyah are pretty average.Same goes for the briyani.
If they are the best in penang for these two dishes it is because the other outlets cannot even come up to average.
So do enjoy this place at your own pace and spare your visitors the torture.
Nasi kandar may have had its roots in Penang and then spread to the peninsular and south towards singapore.When the original sellers in Penang set up shop elsewhere in malaysia they made a less oily version of the kandar available.The only other state where a layer of oil atop a dish is acceptable is Johor.So in short most Malaysians are used to Nasi Kandar that has less oil.
What is the problem with this layer of oil you say?
First of all to international tourists it is a complete turn off.
Second,ask any local that knows how to cook and they will tell you that if you have such a thick layer of oil on top it means that you used the head of the santan strain (which is actually of higher quality)and were too lazy to laboriously stir the dish so as not to allow the oil from the coconut to break out and settle on top.
I myself like this place for the wonderful tea and spice laden curries but I have also been amused many times by watching tourists wretch and spit out the murtabak and turn up their nose at practically everything they have ordered.
To be fair the ang moh have had some pretty good murtabak elsewhere in the world and the ones in Hameediyah are pretty average.Same goes for the briyani.
If they are the best in penang for these two dishes it is because the other outlets cannot even come up to average.
So do enjoy this place at your own pace and spare your visitors the torture.
