Formerly operating at D’Piazza, CMR China Muslim Restoran (中国穆斯林餐馆) is now occupying a two-floor shop at Quartermile. CMR is one of the few halal-certified Chinese restaurants in Penang, which explains why it is so popular among the Malay community.
CMR’s kitchen is staffed by Chinese Muslim chefs from Ningxia Hui Autonomous Region (宁夏回族自治区), an area in northwest China with significant Hui Chinese (回族) population. Ningxia cooking closely resembles those from Beijing and Mongolia, as opposed to southern cuisines like Cantonese.
Daging Masak Jintan (孜然肉, RM16.50) is flavored with cumin powder to give the distinctive strong flavor. Overall, the taste of this dish is acceptable, but like many dishes from mainland China, is way too oily for comfort.
Next, Ikan Goreng Rangup Bercili (吉利酥椒鱼, RM19.00) is surprisingly delectable due to its crispy coating and delicate fillet within. I think the amount of spices may be overpowering, but the deep-fried fish fillets are appetizing regardless.
As for herbal soup, Sup Ayam (滋补鸡汤, RM12.00) turns out to be a good choice. Flavored by red dates (红枣), wolfberry (枸杞) and parsley, the taste is well-balanced overall.
As the name implies, the soup also contains generous amount of chicken. Chicken pieces are mostly lean meat, not odd chicken parts like the feet or neck.
For desserts, Lean Chee Kang (莲子汤, RM4.10) is loaded with snow fungus (银耳) but not with as many lotus seeds as I hoped. I also feel that red dates are not sufficiently soft. Most desserts at CMR are adapted for locals, which begs the question why aren’t more traditional desserts served.
As for drinks, my choice is Limau Kasturi Asamko (酸柑酸梅汁, RM4.10). Its thirst-quenching tanginess comes from sour plum and calamansi.
