Gourmet Garden

Is it a review, not really? It was a gathering called be Project Penang and fully sponsored by Sakae Sushi. There were about 20-25 bloggers of different fields not only food bloggers and many of them were people we haven’t met before, there were some that may have been acquainted once during last years’ “Blog Fest” and there were a few that we have been in close collaboration to promote Penang through blogging and pod-casting. The gathering also saw some new faces, we had a Scottish travel blogger who have spent 5 years in Penang due to the fondness he has for this beautiful Island, we had Christer a photo blogger and her friend  and Legend a tech blogger.

Through the gathering, we had much fun especially when Sake Sushi’s frog mascot came out for a photo session with us. He was pinched, squeezed and even “molested” by the undertaker.

During the gathering, we were hosted by Ranney (in green) from Sakae Sushi and their chefs and managers. Sakae Sushi Autocity ,which was formerly called Sakae Teppanyaki, now offers not only teppanyaki but also a range of Sakae Sushi dishes after undergoing an extensive refurbishment that has infused their (Sake Sushi) signature contemporary and stylish ambiance. Beware! Some of the dishes served are only found in this outlet, and there are an impeccable range of live seafood like live lobster, seabass and oysters.

Ranney briefed us on the origins of Sakae Sushi, the various concepts within Sakae, the meaning of the frog logo and the newly acquired touched screen ordering system that they put in place in certain outlets. Did you know that Sakae started from the husband’s love for his wife, of which like enjoys sushi? 

The gathering began with much fun fair, and the meal or dinner that followed was also exceptional. First, came the Sakae Salad that consist of shredded cabbage, julienned egg omelette, fritters, deep fried crispy salmon skin, marinated jelly fish and served with a plum base dressing. It is something different from the usual salad that we have savoured in Miraku or Ajinoren.

Then we had a platter that had Hana Maki, Soft Shell Crab Crepe and Salmon Sushi. Their Hana Maki is a beautifully crafted flower roll with delicate salmon sashimi petals wrapped around tangy sushi rice that is topped with creamy mayo and garnish salty shrimp roe.

Soft Shell Crab Crape is made of savoury fried soft shell crab rolled in an eggy crepe with sweet bean curd and juicy green & red coral leafs.

Salmon Sushi, skilfully sliced air flown fresh Atlantic  salmon sashimi on a roll tangy sushi rice topped with creamy mentai sauce that is lightly torched to give it that smoky flavour. 

Omo Tempura Shell Crab is simple dish with fried soft shell crab “packaged” in an egg crepe and served with fish floss and dressed with Japanese sweet and sour sauce and mayo.

The star of the night was their Live Lobster Mentaiyaki. Simple yet delicious dish that just grilled lobster and mentaiko sauce, rich and creamy.

Lastly we had a serving of Garlic Fried rice that was cooked at their Tepan section down stairs. 

Address: 1815-B, Jalan Perusahaan, Auto City, North-South Highway, Juru Interchange, 13600 Prai Penang.

Tel: +604 5080268

Opt. Hrs: 11:30am-10:30pm

Popularity: 4% [?]

Share/Bookmark

In the coming weeks or may be months, we will be working with the bubbly ‘Lonely Teacher’ from Lonely Classroom to produce and record a series of podcast that will touch on places of food interest, etiquette, culture, trends and most importantly the joy of savouring tasty food.

Our first studio recording was on buffets because we have just finished a month long event with SHangri-La’s Rasa Sayang Resort & Spa Penang.

Buffet, a system of serving meals by which food is placed in a public area where diners pick and choose what they fancy and help themselves until they have enough. The term buffet was originally referred to the French sideboard where food was served, but the buffet table originated from the Brännvinsbord - Swedish snaps table (Smörgåsbord) from the middle of 16th century. And was developed into the buffet spread that we know today back in the early of the 19th century.

Here is the recording of the first session in Cantonese. We hope that we will have time to do some recordings in English…

Enjoy!!!

Download

Popularity: 2% [?]

Share/Bookmark

Since it (That Little Wine Bar) opened its doors back in December 2009, this little but fine establishment has already caught our attention. We were fascinated with their concept and passion behind the cooking. Sometime in late June an invitation was extended to us to sample their skills and style. Would we return as a paid customer? Definitely yes if time does not forbid. Housed in a refurbish old government servant quarters, That Little Wine Bar provides a cosy sanctuary for people who wish to enjoy the days’ end with a bottle of their preferred wine paired with food that compliments the palates, and may be with the company of a few good friends. This little cosy hideaway is owned and designed personally by its German-born owner cum chef, Tommes and his lovely side-kick (wife), Louise.

The invitation was sent through their PR company to attend one of their monthly organised ‘Gourmet Nights’. The event focuses on opening ones senses to the many possibility of taste and textures that can be achieved by employing French cooking techniques on any cultures’ cuisine to create culinary delights that are paired with individually selected wine(s) that matches and compliments with the dishes taste profile.

The night’s menu include an entre of egg with vodka crème and Caviar styled by Michellin star Chef Jean-Georges, followed up with Oysters with Aspic Vinaigrette and then Braised Quail with Baby Tenderloin. Then finished off with a special dessert cheekily named Assiette de ‘fruits’- chef’s special interpretation on tropical fruit.

Oeuf au style Jean-Georges, textured scramble egg served with a dollop of fluffy vodka cream topped with caviar and paired with Castellblanch Gold Cava Brut. Cava is a citrusy Spanish champagne with a hint of sweetness that is fresh and balanced on the nose and palate. The acidity neutralises out the saltiness of the caviar and its un-overwhelming taste compliments creamy taste of the egg and the hint of spice from the vodka cream.

Hutres en marbre, whole Atlantic oysters ‘marbled’ in aspic vinaigrette. Aspic is a savoury gelatine made from consommé or clarified stock that is often used to preserve meat items. At TLWB, it was used to prepare a unique dish that solely consist of whole Atlantic oysters that is compressed and marbled, which is then served with a light olive oil and champagne vinegar sauce. The lightly seasoned tangy Hutres en marbre was paired with a full-bodied flowery citrusy Pacherence du Vic Bilh Folie de Roi white wine. It was tangy affair for the both.

Caille et Veau, is a meat platter of sorts with one part braised quail served with long beans wrapped in serrano ham on a bed of green pea puree and the other part  a beefy baby tenderloin served with bread dumpling and Bearnaise sauce. This gamey and meaty platter was paired with an aged Austrian premium full-bodied wine, GOLS Rotweincuvee 2007. The GOLS’s fresh and fruity structure and well integrated tannins with an underpinning hint of dark chocolate compliments well with red meats that have a gamey taste.

The braised quail was had medium fine texture with gamey taste that was mellowed downed with the long beans and flavour enhanced with the salty serrano ham and green pea puree. As for the baby tenderloin, it was lightly seasoned and cooked until medium with a tender texture.

The night of gourmet enjoyment ended with the chefs’ Assiette de “fruits”,  it was a three interpretations of tropical fruits that can be found in Malaysia. The dessert consist of a palate cleansing Longan sorbet, a textured mix fruit gelatine in an Isomalt cup and a rich mango with egg white mousse served together with a glass of chilled Floc de Gascogne Blanc fortified sweet wine. Its sweet almond-y, flowery and fruity flavour with hints of honey compliments as dessert wine or an aperitif.

Louise talking to us about the concept.

Chef Tommes explaining his dishes of choice for the night.

James introducing the wines that we had.

"West" function room.

"East" function room.

It was like a refresher course, appreciating fine wines for their flavours and tannins (mouth feels) and pairing them with dishes prepared with French cooking techniques that compliment each other with their unique contrast in taste and texture. Would we return for more? Definitely, if time permits we would be glad to try their famous ‘Mushroom Quiches’, black cod and beef tenderloin.

That Little Wine Bar

54 Chow Thye Road
Penang

Tel : 04 2268182

Business Hour : Mon – Thurs: 5pm till 12am

Fri – Sat: 5pm till 1am

Closed on Sunday

Popularity: 4% [?]

Share/Bookmark