Gourmet Garden

This is not a review, but we would like to share something worth sharing! We were invited by Spasso Milano’s PR company to an individual food sampling session just after it open its doors for business somewhere in September 20111. What was suppose to be a simple quite diner ended up becoming a gathering of bloggers, Tasteiest & All About Penang Food, sharing good food with good service and company.

Spasso’s (Straits Quay) kitchen is currently being run by an Italian import who strives to keep the authentic flavours of Italian-Milan cooking alive in a foreign country where pleasing local flavour paradigms are still very much alive. Chef Felice Martinelli, a 42-year-old Milanese even goes to the extra mile by specially sourcing and importing ingredients and produce, such as hand-made artisan pasta and Italian savoury jams to delight diners with the experience of dining in Italy. When asked, Felice answered with a serious smile, “I will only cook authentic Italian fare, and will never mix elements of other cuisines, or compromise on the quality of ingredients, just to appeal to the mass crowd. When you follow time-honoured recipes, using the original ingredients, you get amazing dishes bursting with flavours” With that in mind, we were expecting something that will tantalizer our senses and not to be put off by “localised” Italian dishes.

We started off with their “Porcini Soup” (RM18.80) that is made with 100% Porcini mushroom and drizzled with White Truffle oil before serving. It had a strong earthy mushroom taste that ends with a light sweetness and a bit of sour sensation. We also ‘accidentally’ had “Asparagus Soup” (RM16.80) which was strong in asparagus taste profiles that were quite refreshing. Then we were served with “Smoked Duck Breast” (RM23.00), sliced home-smoked duck breast, avocado and salad greens dressed with Hazelnut oil. The smoky and tender duck breast and smooth buttery avocado produced a “ying yang” sort texture. And the Hazelnut oil lent some additional flavours which did not interfere with the main stars of the dish. Still on appetisers, we had their “Pan-fried Goose Liver & Porcini”. The goose liver was lightly fried with some caramelizing that added flavour and texture to the soft creamy texture. The nutty and mild bitterness of the rocket leafs with the sweet tangy grapes and balsamic reduction mellowed the richness of the fatty liver.

Then we also had the Tuna Tartar that was made with freshly diced tuna and tomatoes that was quite light to the palate. But to have it with other heavy flavoured dishes would defeat its light taste profiles.

After appetisers, we moved on to pizza made their Italian way with a fully imported domed in shape wood oven with terracotta base that will evenly transfer the heat and maintain a good temperature for cooking. “Trutti Di Mare” pizza with assorted seafood was ready just within a few minutes in the 400 Celsius hot oven fuelled by natural wood flames. The pizza was evenly baked with a crisp but yet fluffy base topped with good quality cheese that were not too oily and ingredients that were still juicy and tasty with a slight smoky taste.

Normally risotto is eaten as a primo or first course of the meal, that faithful day it was already the third or fourth course of the evening. The “Mushroom and Truffle Risotto” (RM28.00) was one of our favourites of the night. Made from Carnaroli rice, a medium-grained rice native to the Vercelli province of northern Italy, and cooked in their homemade broth with lots of mushrooms and shavings of black truffles. The texture of the risotto was fluffy with a starchy consistency; taste was earthy and sweet to every spoonful.

Pastas are a must in any Italian joint. Opting for a better grade of pastas, we had a go at their imported dehydrated handmade Durum wheat or Macaroni wheat pasta that was cooked al-dente. If one is not used to the firmer and rough texture of the durum wheat paste, you could still get the usual pastas that are available everywhere. Sauces we had with the pasta was a tomato base and a cream base which were both quite flavourful in their unique way.

The highlight of my night was Spasso’s Hearty Italian Wagyu Rib Eye Grill RM138 for a 250gm slab of fat fill piece of beefy meat cooked until medium. The well seasoned and charred Wagyu rib eye was juicy tender to very last cut and good on its owned, without any sauce of gravy.

Secondi Wagyu Rib Eye Aromatica (RM138) is a meal on its own. The herb crusted Rib Eye was tender and moist with multi-layers of taste coming from the crust and also from the Wagyu beef. Though the herbs overwhelms the natural flavours of the Wagyu rib eye, it presents layers of taste profile with a crusty mouth feel that would be fitting people who are looking for some interesting flavours. The side dishes of roasted rosemary baby potato and Sicilian caponata blended well with heavy tasting rib eye. After all the heavy savoury stuff it was time for desserts, we had Tiramisu, Chocolate Lava Cake and Panna Cotta. Each and every dessert had its own characters and specialty, but what I personally like the most was the Tiramisu.  At RM18.80 per serving, the espresso soaked Savoiardi biscuit was the base for the rich Mascarpone cream topped with bitter sweet coco powder. Though there hints of liquor taste in the Tiramisu, we were told none was used. It is the process and method that produces that “alcoholic” sensation.

“Chocolate Lava Cake” (RM18.80) was freshly baked warm chocolate cake filled with rich dark liquid gold served with a scoop of vanilla ice cream. The strong bitter sweet taste of the melted chocolate filling and the soft spongy cake and cold ice-cream was sinfully satisfying after a great meal.The Panna Cotta (RM14.80) is made from fresh cream solidify with gelatine served chilled with mixed berry coulis. The sweet tangy berry sauce cut through the rich creamy pudding to balance taste and mouth feel that close the evening meal in an even note. 

Add: 3C-G-2, Block C, Ground Floor, Straits Quay, Penang
Tel: +604-8912888
GPS Coordinates: N5 27.556 E100 18.800

P.S: Many thanks to http://tasteiest.blogspot.com for the photos that he has allowed me to use. Regret not bringing my DSLR on that day.

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Many people say that ‘food blogging’ is all fun & play, but I beg to differ. It is a lot of work, but we enjoy every calorie if it. It is more enjoyable when we are hosted by business or people are passionate about what they cook-up and are able accept criticism and suggestion when there is any.

Last week we were called in to sample and give constructive feedback by a 7 month old seafood restaurant in Bukit Tambun, Ho Ho Food World. Our last visit to Tambun, a famous point of interest for seafood in Seberang Perai Selatan, was roughly about 3 years ago. It has been quite a long time and there have been many changes ever since.

In the hosted dinner, we had about 9 different items that were quite tantalizing and have their individual characters. Ying Yang Sea-Starter (YamYeong Leong Mei) RM12 – 20, the blenched Octopus tentacles and body with garlic oil and spring onions were light on taste with a tender springy texture.

The ‘Whelks” or “海囖” were slow blenched or poached at low heat for about 30 minutes to maintain its crunchy texture and size of flesh. The taste of the flesh was slightly sweet with a bit of earthiness.

Then we had unique oyster dish, Oyster Braised Gravy (How suin-chiu) RM$ 5 per unit. They oyster was coated with flour then fried before stir fried in their specially concocted sauce which was sweet and savoury.

Another of their specialties that we tried was their Sea Mixed Spring Roll (Hai choon kuin) RM$ 12 – 20. Shelled succulent prawns wrapped in a nutty bean curd skin deep fried to golden brown and based with a sweet tangy sauce and fragrant sesame seeds. It was one of our personal favourites for the night.
We also had the infamous flower crab that many visitors to Bukit Tambun for seafood would not miss. Though crabs are not my favourite or must have, HoHo’s way of preparing their Sea Flower Crab – IndoStyle (Chit YanLi cha) RM$ 35 – 45 per kg was something that t must be mentioned. The crab is first steamed with Chinese wine before it is added into their English curry base gravy that was fragrant yet not overpowering or too spicy to taste. The crab meat itself was tender and moist, unlike the usual versions where the meat is dry and stringy. The usual method of preparing crab is by deep frying in hot oil or blenched in boiling water, this produces a dryer and stringy texture with a loss of the natural sweetness that live crab has.We were also introduced to their signature Claypot PrawnRice (Tsa-po HeiPui)RM$28 – 38. Due to the shortage of prawns, there were some shortfalls in the texture of the medium size prawns but the taste of the rice itself was good enough for a mention. The rice was moist, well flavoured and fragrant with hint of smoky charred taste.

Mantis Prawn Cantonese Steam (Hei-Ko chui) RM$3 – $8 – $16, were also one of our favourites for the evening. The flesh was firm, tender and yet smooth with a natural sweetness that went well with its soy and fragrant oil dressing. The ease of handling the mantis prawns were also a plus point, the legs were trimmed for easy access to the flesh hidden inside its exoskeleton.Kapar Lime Steamed (Kapar suinkam chui) RM$15 – 25, were equally unique with its tangy and pungent garlicky sauce. The clams themselves were also worth a notice as there were hints of natural sweetness and the taste of the sea .  

Also another one of our favourite dishes that we have sampled so far was their Yummy YamFishHead (Hu – Tao Orr) RM38 – 60. The yam has already broken down and has become part of the soup liquid. Thus, the soup is filled with the sandy texture and sweet creamy taste of the yam. The fish head was well prepared till tender and off the bones. It reminds me of the ‘Fish Head Noodles’ that we had in Jalan Kuchai Lam, rich in texture and taste of pumpkin.

HoHo Food World

Add: 1301, Bagan Bukit Tambun, 14110 Simpang Ampat, SPS, Pulau Pinang.

Tel: +6016 5205535

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