Housed in one of the pioneering hotels in Batu Ferringghi, the Feringgi Grill is situated on the Mezzanine floor of Rasa Wing at Rasa Sayang Resort & Spa Penang. With its full glass windows and well thought of layout, the dining area gives a breathtaking view of the grounds and garden of the resort, CHI spa and the ocean. The openness and close proximity to nature brings a sense of relaxation while savouring the wonders that can be flipped out from their semi-open kitchen equipped with their latest edition in a long line of chefs that has been charged with serving exquisite traditional favourites and creating signature dishes for their loyal clientele, Chef David Pooley.
Chef David Pooley, an Australian with over 10 years of culinary experience predominantly in Melbourne and Sydney has been appointed chef de cuisine at Feringgi Grill. Prior to joining the Shangri-La family, he was sous chef at Quay that specializes in modern Australian cuisine and mentored by celebrity chef Peter Gilmore, and Claude’s a 33 year old French fine-dining restaurant now owned by Chef Chui Lee Luk.
Brik Pastry Canneloni, savoury goats curd stuffed into a crisp pastry canneloni and served with a sweet cherry tomato on a bed of chopped olives dressed in a light acidic vinegarette and garnished with aromatic Dutch basil. The taste profile was a balance with rich creaminess, sweetness, savouriness and acidity that got our palates excited.
Torched Tuna, skilfully prepared tuna fillet , lightly seared by torched that is served with crisp feta puffs, hard boiled quails egg with a rich runny yoke and frozen cucumber droplets on a bed of avocado puree and sprinkles of red powder. The tuna had firm and fine texture with hints of natural sweetness that when combined with the avocado puree, feta puffs and red powder produced a lightly sweet, creamy and savoury taste experience. The frozen cucumber gave the dish a refreshing sensation. And with the egg and runny yoke, a smooth yet textured sensation.
Five Spice Quail, a dish that combines Asian ingredients with Continental cooking methods to produce this fusion of flavours. Lightly seasoned with five spice and salt and cooked till perfection, the quail was plated with mushrooms and fungi pan fried with garlic, chives, soy mirin, coriander and succulent baby cuttlefish. The quail was tender and flavourful, and the mushrooms and fungi were earthy and full of their individualistic taste and juices. A well executed dish that we will be back for more, simple ingredients and sophisticated techniques combined.
Bouillabaisse, a traditional Provencal fish stew originating from the port city of Marseille. Here at Feringgi Grill, lightly seared sweet juicy tender whole scallop and snapper fillet and a crunchy firm poached yabbie immerse in a thick and flavourful seafood and ginger bisque. The bisque was smooth, creamy and highly-seasoned and filled with flavours from the strained broth crustaceans. The taste is similar to our local Hokkien Prawn soup.
Sorbet Sesame Cones were served to cleanse our palates before the arrival of our main course. Made from lime, pineapple and coconut, the cold sweet and sour sensation refreshed our taste buds while our anticipating our lamb dish.
Lamb Loin, the still pinkish loin meat was firm to touch but yet succulent and juicy was paired with mellow tasting smooth eggplant puree, sweet nutty pine nuts, pearl barley and chopped spring onions and the salty fermented miso paste that was lightly torched. And to finish off the garnishing was the red-coloured mint leaves and spring onion buds. Taste wise, there was savory, nutty and earthy in play. As for the texture, there were combinations soft, firm and crunchy, but our favourite was still the lamb lions’ firm yet tender mouth feel.
All good things have to come to an end, but the ending also saw an orchestra of taste and texture at work in their served desserts. Rose & Strawberry Granita, strawberry flavoured ice shavings laced with rose water set in a glass with cubes of cocoa jelly, a scoop of vanilla gelato and garnished with gold leaf and violets. It was slightly acidic with creaminess from the gelato and texture from the ice and gold leaf; light, refreshing and not over sweet for our palates. The violet gave some sweet perfume smell.
Chocolate Panna cotta, frozen white chocolate encasing a sorbet of earl grey and served together with rosemary popcorns, banana marshmallow and cocoa jelly. It is a bit exotic in terms taste with sweet, savoury and earthy flavours in one dessert presentation.
Last and not least was the Macaroons & Prailines. The chocolate was dark with a bitter after taste which I like.
| Taste | 4.5/5 (Must Try) Good play of flavours and use of technique that infuse ingredient from Asia and Continental cooking methods. |
| Texture | 4.5/5 (Must Try) Skilfully processed ingredients and well combined texture profiles. |
| Service | 4.5/5 (Very Good) Although it was an invited event, I can see people at other tables far and near receiving equal attention and also introductions to their dishes from the waiters & captain. |
| Cleanliness | 4.5/5 (Very Good) Clean and neat dining area, kitchen area and toilets. |
| Atmosphere | 4.5/5 (Very Good) Relaxing, cooling and cosy ambiance with a nice view of the ocean and garden. The best thing is that they control the room air-conditioning according ambient temperature; even the butter did not melt or liquefy. |
| Price | 3.0/5 (Acceptable) Some of the items are on the high side due to the quality provided. |
| Portion | 3.0/5 (Average) It is more of a tasting and feeling the food rather than just getting filled. |
| Value | 4.0/5 (Good) Publish prices are quite on the high side, but quality of ingredients, techniques, presentation, service, atmosphere and location can cover for it. |
| Consistency | NA/5 stay updated. |
Feringgi Grill
Shangri-La’s Rasa Sayang Resort and Spa
Address: Batu Feringgi Beach, 11100 Penang
Tel: 04 8888888
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