Update: This business has ceased its operations.
Ini Kari Lah is a restaurant within the grounds of The Cerebral Palsy (Spastic) Children’s Association Of Penang. The name is a play on a political catchphrase used during the 2013 general elections. In addition, the restaurant’s name reflects its signature dishes: curries.
The chef of Ini Kari Lah has over 40 years of culinary experience under his belt. His specialties are creamy curry and dry curry. Focusing on homemade recipes, the menu is a combination of Malay, Chinese and Indian dishes. Ini Kari Lah is a halal-certified restaurant and also caters food for the center.
Shortly after being seated, a plate of Murukku (RM1.50) is served. We did not actually order any starters, but I guess it is a matter of courtesy to accept what’s served on the table.
Norwegian salmon is used to prepare Curry Fish Head (咖喱鱼头, RM38.00). Served in a claypot, the curry also contains vegetables like tomato, onion and mint leaves. In terms of flavor, I prefer the curry’s spiciness to be more intense.
The dish of Home Stew Chicken & Bean Curd (秘制李卤味, RM12.00) is reasonably good. I think the key contributing factor is the gravy itself.
Curry Fish Ball (咖喱鱼旦, RM15.00) uses the same curry base as salmon. Again, I think I prefer spicier curry.
Lychee Sweet & Sour Fish Fillet (荔枝甜酸鱼片, RM15.00) is an interesting dish. Both the gravy and fillet are nicely done. However, I think the influence of lychee is somewhat deficient.
The final dish is Daily Vegetables With Chicken Floss (鸡丝蚝油时菜, RM8.00), which I think is reasonable in terms of taste.
Sago Ice Cream (西米露雪糕, RM5.50) is served as dessert. The ice cream has consistency at the midpoint between gelato and sorbet. This dessert is refreshing and I enjoy it very much.
As for drinks, Stevia White Coffee (咖啡甜菊叶, RM4.50) uses stevia leaf extract as a sugar substitute. Gram to gram, stevia has lower calorie content compared to cane sugar.
We also ordered a glass of hot Homemade Loh Han Guo (罗汉果, RM2.50) and iced Honey Lemon Juice (蜜糖柠檬, RM3.50).
