Gourmet Garden

Hunting For The Flavors & Texture Of Yesteryears'

Fine Dining

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, I noticed they have nice looking water coolers. 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
View Gourmet Garden Food Trial in a larger map

 

 

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Kuala Lumpur Food Trip – October 2008

Posted by gill gill On March - 20 - 20098 COMMENTS

This was our first KL Food Hunt with Ken from foodPOI.com during October last year. Since we have a bunch of back lock, so let us clear off some year 2008 article!

We started our first meal – breakfast with extremely spicy chili pan mee. Yes, you are right, is Chili Pan Mee! Our advice is DONT take the risk if you have gastric. Don’t consume extremely spicy food in the early morning, your stomach could burn your day :P~

At first, Ken wish to bring us to Nippy Noodle at Kuchai Lama, but unfortunately we’ve make our way too early, as the restaurant operating hour is start from 11am onwards!nippy-noodle-1-kl-nc1

At the end, Ken brought us to this Restoran Super Kitchen “Chili Pan Mee”. We have posted this chili pan mee since last year November, to read more about this pan mee, you may click here.

First Stop

Super Kitchen Chili Pan Mee at Kuala Lumpur

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It is a dry version of Pan Mee without the soup. The condiments are semi poach egg, minced pork meat, fried shallots and anchovies. The anchovies was toast rather than deep fried, as it doesnt have the oily feeling. The egg was poached to just the right consistency and firmness. As mentioned, it is chili pan mee, thus Chili is a “must add” condiment. but be caution! should taste the chili’s spicy level before you put another spoon into your noodle!

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We find that the chili flake with chili oil in the bottle give a better taste and aroma to the noodle. After put the suitable chili amount into your pan mee, then mix everything together and start your adventure…

The crunchy anchovies and shallots gave the fragrant aroma, the mince meat has moist & meaty taste, and the creamy poach egg yoke moist up the noodles. The semi poach egg plays important rules for the chili pan mee, it is the catalyst to bind the chili on to the noodle strands. So, i would advice you don’t go for cooked egg.

First experience for this hot and spicy chili pan mee, very intersting. Both of us like it so much!

4.0/5 for taste & texture

Second Stop

Peter’s Pork Noodle @ Brickfield

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This Peter’s Pork Noodle is our all time favorite when we were in KL!

Pork Noodle similiar to Koay Teow Th’ng, but the different is the soup is made to order, depends on what condiment has added in your soup. You can go for pork mince meat, innards, intestine. They have varies of noodle to cater, such as koay teow, yellow noodle, vemicilli, bee thai bak and flour vemicili (mee suah). You can opt for an raw egg to enhance the level of the soup. What makes them so special is their soup base and crispy pork lard!

I like mine with bee thai bak, simply mince meats, pork liver and egg. Mee suah will be my second choice.

That was really wonderful combination. and dont stir the raw egg with the soup while you consuming, it would spoil the wonder. Leave it a side in your steaming hot soup while you enjoy the others. As the hot soup still poching the raw egg to semi cooked. That will be the good timing to enjoy it at last.

4.4/5 for taste & texture

Second Stop

Moorthy’s Indian Rice @ Brickfield

This is another good indian stall to recommend under the same roof of the peter’s pork noodle. 

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They are selling indian’s dishes and called Banana leaf.

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Lamb rendang was so good, tender and flavourful.

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Juicy and moist fried fish, you just cant resist it…

Due to we have to keep our stomach in high capacity for our next stop, so we just ordered the above 2. Actually should try their banana leaf, it worth the trip. oh ya, do order their papadam, its good!

4.2/5 for taste & texture

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The Peter’s Pork Noodle & Indian Rice Stall is all located in Money’s Corner:

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Third Stop

Stew Rice @ Brickfield

Third stop would be the stew rice, it was few doors away from the money’s corner. i couldn’t remember the restaurant name, but actually we had enter this place before ken bring us there. My sister in-law is their regular during dinner, and we had tried their dishes twist. The Stew rice is just only available for the lunch. So, we give it a try since the name is something special.

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Actually so called stew rice was made by stir fry meat and seafood with sauce and put in the bowl and top with rice, steam and serve.

To be frank, we was socked when we saw they using faded plastic bowl to served us. And no doubt that plastic bowl was came out straight from the hot steaming stove. WTF, which means this bowl of rice contains plastic and it would cause cancer! Ban those restauraner who didnt cares about human’s health!!!!

Our appetite was totally lost, and we just simply finished without enjoy it much! anyway, this stew rice was taste very normal & bland to me.

3.0/5 for taste & texture

Adhoc Stop

Indian’s Snacks @ Brickfield

After the stew rice, while we walking back to catch our monorail, we smells the wonderful aroma from this indian’s snacks stall besides the pathway. 

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So we stopped by and take a look. The friendly stall’s owner ask to sampling their food. Look, they have lots of varieties of deep frying snacks.

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After sampling, we love this soft and moist vadei, taste mild and milky, end up we bought 4 pcs and its filled up to our brims, we almost wanna vomit….lol

4.0/5 for taste & texture

Forth Stop

K.T.Z @ Low Yat Plaza

After that Vadei, we stop to consume anything from our mouth and start looking for washroom…haha. We got the train to low yat plaza for some IT shoppings.

Few hours gone and we make our last stop with ken at KTZ Dessert House just opposite the Low Yat Plaza.

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Basically they serve chinese desserts. Here is the hot light ginger syrup Tang Yuan.  The Tang Yuan is quite springy and the filling is just nice, not too sweet, its really match the ginger syrup well. the hot syrup do warms up our stomach, it is a good winter dessert.

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Ice Shaving with Mango & Sago. Sago coated with mango’s pureer and drench on top of the white shaving ice and decorate with big mango cube. Looks worth for the value isnt it?

4.0/5 for taste & texture

Fifth Stop

Chinese Fine Dinning – Elegant Inn @ Kuala Lumpur

After ken’s drop us back to my sister in-law’s house, and we make our way to KL city. Thank you to my sister’s in-law to treat us such a good and expensive meal!

We had the opportunity to dine at this particular Cantonese Restaurant in the heart of Kuala Lumpur, Elegant Inn. This restaurant is owned by E I Foods Sdn. Bhd. They have another unit, which is the main or original, at Taman Connaught in Cheras.

The one in Cheras , is just your typical restaurant, but don’t be fool by its appearance, it will cost an arm and a leg to eat there. It is no difference either here in KL, but the ambiance is a lot more classier and presentable. I remember one saying from a neighbour in KL, “Ngm Siek Tuck Dou Tai Tuck lah”. Easily translated to “although the food is not good, at least it is presentable”.

The KL restaurant is located in Menara Hap Seng on Jalan P.Ramlee. Quite near to Bukit Bintang. It’s location and view, gives it the only or at least one of the Chinese Restaurants with the best views in KL centre. And the ambiance in the restaurant is something to look forward for. It has a warm setting with some framed wood carvings on the wall, plush and soft carpet, well equipped function rooms (Big LCD Screen, DVD) with balcony and special place for the romantic couple.

wish to read more from the rest of Elegant inn? Click here

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At the end of this post, shows you 3 fatso travelling’s photos…..heee, enjoy!

And thanks to Ken for being our food guide for one whole day.

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Chinese Fine Dinning – Elegant Inn @ Kuala Lumpur

Posted by Jason Wong On November - 4 - 20081 COMMENT

The last trip to KL, we had the opportunity to dine at this particular Cantonese Restaurant in the heart of Kuala Lumpur, Elegant Inn. This restaurant is owned by E I Foods Sdn. Bhd. They have another unit, which is the main or original, at Taman Connaught in Cheras.The one in Cheras , is just your typical restaurant, but don’t be fool by its appearance, it will cost an arm and a leg to eat there. It is no difference either here in KL, but the ambiance is a lot more classier and presentable. I remember one saying from a neighbour in KL, “Ngm Siek Tuck Dou Tai Tuck lah”. Easily translated to “although the food is not good, at least it is presentable”.

The KL restaurant is located in Menara Hap Seng on Jalan P.Ramlee. Quite near to Bukit Bintang. It’s location and view, gives it the only or at least one of the Chinese Restaurants with the best views in KL centre. And the ambiance in the restaurant is something to look forward for. It has a warm setting with some framed wood carvings on the wall, plush and soft carpet, well equipped function rooms (Big LCD Screen, DVD) with balcony and special place for the romantic couple.

Ambiance in the restaurant.

View from their function balcony.

That day we had 5 dishes and some desserts. The first course was “Chu Thou Thong” or pig stomach soup. The soup was sweet and light with a hint of the fragrant of Chinese Ham (For Thui). The soup contain lots of ingredients; Chicken & Feet, Pork Ribs, Dried Scallop, Chinese Ham, Pig Stomach & “Gai Choy”, which were tender and light taste. But the pig stomach that they used were not fresh or came frozen as the pieces were a bit chewy and lacks the firmness. Anyway it is a good soup dish!

Rating: 4/5 for taste

The dish that came was the starter platter. In it it had deep fried battered Silverfish, Fresh Scallop and Bacon Roll, and Stir Fried Softshell Crab with Cuttlefish. It is mixture of experience in one plate, crispy, fragrant, freshness, smokey, sweet and saltiness (ham heong).

Lightly battered silverfish deep fried to perfection and sprinkled with salt. Something light to get the pallets going.

Rating: 4/5 for taste

The scallop and bacon roll is to die for! Fresh and juicy scallop wrap/rolled in smokey and salty bacon cooked in its own fats and juices. Imagine those taste combine, it is making my mouth water writing this piece.

Rating: 4.5/5 for taste

The sweetness of this dish is from the caramelised stir fried softshell crab and cuttlefish. Deep fried softshell crab and cuttlefish coated by stir frying them in a sugary syrup to caramelised the outer surface.

Rating: 4.5/5 for taste

After the starter, came the fresh mud crab cook in claypot with vermicelli. I can’t remember how it was cooked. But what I remember is the sweet and firm crab meat accompanied with mouthful of fragrant, rich and crabby vermicelli. The vermicelli had already soaked up the crab juices and the richness of the crab roe. But I can’t help to think to myself, why so little vermicelli!

Rating: 3.8/5 for taste

Before we could have enough of the crabs, they were already serving the Honey Baked Pork Spare Ribs. The ribs were not extraordinary or may be it was already for some us who are still struggling with the crabs. The ribs were a bit hard though. It taste sweet ( a bit too sweet for me) and charred.

Rating: 3.5/5 for taste

Any meal must be complete with a dish of vegetable. As my brother-in-law is crazy about bitter gourd, thus we had light stir fry bitter gourd with salted vegetable. From his comment, the slices are a bit thick, or else it would be good.

Rating: 2.5/5 for taste

After the scrumptious dinner. We ordered some dessert to cleanse or pallets. I had glutenous balls with red bean soup and Gill had ‘Fu Chuk Yee Mai’ (Barley with Yee Mai Thong Sui). The desserts were our of expectation from a fine cuisine restaurant. The glutenous balls were soggy/soft and the fillings were not sufficient, and the red bean soup was slightly near to tasteless. That goes the same for Gill’s ‘Fu Chuk Yee Mai’. Those sold at normal road side stall would even taste better theirs.

Rating: 2/5 for taste

Overall it was quite a nice experience, there were just a few short coming on certain dishes. The service provided by the restaurant manager and the waitress was efficient and friendly. The manager was helpful in the dish recommendation and the waitress, although a Burmese Chinese, knows the dishes well and well verse in Madarin too. If you are thinking of a classy and cosy place to entertain clients, Elegant Inn would be a nice place to go. But be prepare to lighten your wallet! The meal that we had for six adults, cost us RM 604.65. It would be money well spent on ambiance and service, food wise near average.

We have a great food hunt experience with Ken Chan from foodpoi.com on that whole day started from the morning till late noon, and each meal put us up to brims! If we were not back from the hunt, the elegant’s potion will never fulfill out stomach!

We purposely show the bill, and have you see the bill seperates the food items like below before? let say, the Crab vemicilli dish, and the dish have seperated out each of them in the bill. Live Mud Crab RM176 & Vemicili cost us RM10 per pcs!!! that would be the most costly bihun we ever had…haaaaa

On average, I would give this place:

 

  • 3/5 for value
  •  3.8/5 for taste & texture
  • 4.5/5 for service
  • 5/5 for cleanliness
  • 5/5 for atmosphere
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68 Kelawai @ Pulau Tikus, Penang

Posted by Jason Wong On May - 31 - 20083 COMMENTS

13 Nov 2007 Dinner

68 Kelawai is a Local well known Fine Dining Restaurant. This is our first time to try…
A very good dine in environment with Non smoking and smoking section.


Drinking & Smoking Area 1


Drinking & Smoking Area 2


Drinking & Smoking Area 3


Jason wor…


Drinking & Smoking Area 4


Drinking Area 1


Drinking Area 2

We’ve ordered 2 Dinner Set, and i have choosed the Alio Seafood Pasta for the main course. Wonderful Olio Aglio Seafood Pasta i ever had!

Rating: 4.5 / 5


Fantastic Lamb Rack, its marvelous! Mamamia…

Rating: 4.5 /5
Environment: 4 / 5
Service: 4 /5

It has been moved to the Hydro Mejestic Hotel at Batu Ferringhi since 2 months ago. Must go and try the good food in the new location!

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