Wayla Kin Authentic Thai & Western Cuisine – a hidden gem in Penang
Wayla Kin Authentic Thai & Western Cuisine is situated in the Old Frees Association building along Jalan Sultan Ahmad Shah. Here, the tantalising aromas of Thai cuisine beckon you to savour the likes of tom yum seafood, coconut crab curry, Thai green curry, fried sea bass with fish sauce (pla tod nam pla) and stir-fried glass noodles with acacia and prawns, just to name a few. It was my good friend Audrey Lim who introduced me to this hidden gem and ever since, it has held its place as one of my cherished Thai dining destinations in Penang.
On several occasions, I have had the pleasure of dining at Wayla Kin with friends, and we have had the opportunity to savour a variety of scrumptious dishes. If you enjoy ulam, you have to order the raw vegetables served with a fermented soy bean dip with crab meat. The appetising dip, very different from the local sambal belacan, is rich with the briny goodness of crab meat. It elevates the ulam experience to an umami-packed delight that truly tantalises the taste buds.
Another dish I relish is the coconut crab curry that is full of flavour with only a mild spicy hint. The thick, creamy turmeric-base curry has a generous amount of finely cut daun kaduk (wild betel leaves) and crab meat, making it wonderfully aromatic and delightful. The crab meat is pre-peeled in this dish, sparing us the hassle of wrestling with the crabs ourselves to savour it. Add this to your list of dishes to order at Wayla Kin.
Under the poultry section, opt for the refreshing Thai-style green mango chicken. This tantalising chicken salad features crispy deep-fried battered chicken, topped with a julienned green mango salad. Pack with authentic Thai flavours, it presents a delightful fusion of sweet, savoury, tangy and spicy goodness. Although the chicken skin is crispy, the flesh is moist and tender. If you prefer dishes without the explosive heat, carefully cherry-pick the cabai burung (bird's eye chilli) and set them aside.
Looking ahead, I cannot wait to sample the signature Hat Yai-style fried chicken leg and the lemongrass chicken. The green curry chicken is also another popular favourite to consider.
The opaque tom kha gai (Thai coconut chicken soup), though deceptively innocent-looking, delivers a mild spiciness due to the use of dried chillies, cabai burung and chilli oil. In Thai, "tom" means to boil, "kha" means galangal and "gai" means chicken. As the name suggests, this chicken soup derives its main flavour from the use of galangal. Served in a steamboat fire pot, the aromatic soup also contains shimeji mushrooms, oyster mushrooms, tomatoes, lemongrass, onions, fresh lime juice, kaffir lime leaves and coriander leaves. Beyond the heat, the light coconut-base gravy is rather delicious, offering a well-balanced blend of sourness and saltiness with a slightly creamy feel. It is a Thai comfort soup that is hard not to love.
One of my favourite dishes is the marvellous Thai steamed barramundi with a spicy lime and garlic sauce. Sour, spicy, garlicky and well balanced in taste, it was a dish that really portrays the contrast and excitement of flavours in Thai food.
The cha-om (climbing wattle) omelette is another dish I would recommend. If unavailable, the prawn omelette serves as a good alternative. With all the spicy and crispy dishes on the table, a simple omelette plays a crucial role in harmonising the ensemble, providing a comforting and balanced contrast to the vibrant and bold Thai flavours.
Thai iced tea, with its smooth, creamy, sweet and subtly aromatic profile, is so delicious and feels like a dessert in a glass. The tea is made milky and sweet by the addition of sugar, sweetened condensed milk and evaporated milk. If you prefer a less sugary version, do inform your waiter.
Have you ever wondered why Thai tea has such a strikingly orange hue to it? If you examine the tea mix, such as the ChaTraMue Brand Thai Tea Mix, you will discover it includes ingredients such as red tea powder (Assam), sugar, artificial flavour and FD & C Yellow No. 6 (INS110). It is the FD & C Yellow No. 6 infusion into the tea leaves that gives it that vivid orange. Only when I was writing this story did I learn about the food colouring. I am an avid tea drinker and prefer to stay away from tea laced with artificial flavourings and colouring. Since choices are aplenty, I can easily choose another drink.
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Written and photographed by Adrian Cheah
© All rights reserved
Updated: 23 October 2023
Wayla Kin Authentic Thai & Western Cuisine
41 Jalan Sultan Ahmad Shah, George Town, Penang
T: +604–218 9663
Open 11:30 am to 2:30 pm, 5:45 to 9:30 pm except Mondays
Wayla Kin is affiliated with the locally popular James Foo western food. In addition to the delectable Thai offerings, you will find a selection of classic "western" dishes, such as chicken chop and fish and chips.
The cozy, unpretentious dining area can only hold only a handful of tables. To ensure your dining experience goes smoothly, it is advisable to make reservations and secure a table in advance, avoiding any potential disappointment.