Gourmet Garden

Hunting For The Flavors & Texture Of Yesteryears'

Fusion

In the search for inspiration to create new dishes for their That Little Wine Bar menu Chef Tommes was in France recently (April & May 2013), travelling, eating, tasting and rekindling with the rustic world of  French cuisine. Through his travels, he found that many small-town and countryside restaurants in France, which are manned by a husband and wife team, have returned to the basic rustic French cooking, stripping away all the luxury costs to wade out the current slump in the French economy. These regional restaurants are now serving very regionalised rustic French food from as far back as the 1980’s and beyond, dishes that the locals grew up with and knows how they should taste and look like.

Eating his way through his tour of France, Tommes brought some of the dishes that he knew but have long forgotten to That Little Wine Bar. But the dishes found in his restaurant are prepared with a twist or two of modernisation, but still retaining the old world taste and textures.

Starting off with the show and tell preview is a dish that is only served on Fridays and Saturdays, the Gascony influenced Peckish Platter for 2 consist of Smoked Salmon with Homemade Sour Cream and Caviar, Mini Vol-Au-Vent with Foie Gras Mousse, 3-Salmon Tartare, Homemade Hoummus, Chicken Liver Pate, Spanish Sardines on Croustillade, Marinated Duck Breast Slices, Portuguese style Octopus Ceviche, Spanish Olives, Spanish Anchovies with Grana Parmesan. Gascony is an area in the southwest of France, sandwiched between Spain and France. This area is famous for its ducks, geese, foie gras and Armagnac brandy.

Mini Vol-Au-Vent with Foie Gras Mousse, puffed pastry filled with a fluffy light mousse made from foie gras and heavy cream. It would have been splendid to have had the experience to taste this little creation.

Smoked Salmon with Homemade Sour Cream and Caviar, the smoked salmon accentuates a savoury and smoky flavour which was equalised with the slightly tart and creamy taste of freeze sour cream. The most pungent and most expensive of this dish would be the crowning caviar, salty with a very firm texture that pops in your mouth.

3-Salmon Tartare consist of poached salmon, smoked salmon and marinated chopped and served with fresh egg mayonnaise and herbs and spices. The combination of cooked, smoked and raw salmon helps rookies to tartare an alternative experience and ease of acceptance to a dish which is otherwise made of raw meat or fish.

Spanish Sardines on Croustillade came in pairs, the sardines in oil were meaty sweet and savoury to taste with a firm and woody texture (akin to a tender meat jerky) served on a bed of tomato concasse with olives and oregano on piece of crispy fried sourdough bread.

Portuguese style Octopus Ceviche, raw octopus marinated in olive oil, lemon juice and chopped parsley. The thinly sliced octopus pieces are “cooked” by the acidity from the lemon have a firm and chewy texture, and a tangy fruity taste that when paired with red wines are complementary to each other.  It also offers an antidote to the alcohol effects of wines.

Marinated Duck Breast, a very Gascony cold cut dish that is either taken straight or seasoned with a pinch of salt and black pepper to enhance its flavours. The duck pieces were firm with sweet and pleasant flavours minus the gamey taste.

Spanish Anchovies with Grana Parmesan, a simple yet delicately balanced dish of salty fragrant Spanish anchovies served on a bed of smoky and spicy sweet char grilled pimiento (a.k.a. Cherry Pepper) and topped with shavings of rich and savoury Parmesan. Again, it is best eaten straight as it is, but chunks of baguettes also offer an alternative experience and cuts the strong salty taste.

There was also a Chicken Liver Pate in the Peckish Platter, which was less oily and irony due to the sweet citrus taste of the introduction of orange. It goes well with bread, but for me toasted bread would have been my choice. Not to forget too, were the savoury pickled olives.

Another new dish to the menu is their White Asparagus Cream Soup with croutons on the side. The soup had a delicate flavour which was further enriched with cream thus producing a creamy taste of spring. The croutons on the side gave the soup dish with a bit of bite and crunch, rather than the usual soaked through lumps of croutons. White Asparagus are usually not served in wine bars as it will irritate the palate, thus causing a metallic kind of aftertaste. And traditionally in Germany (Europe), they are usually prepared and cooked before noon to preserve their delicate flavours and texture from oxidising after harvest.

Their  Middle Eastern Platter has influences from the Algerian and Morrocan migrants living in France. The platter consists of Baba ghanoush, Hummous, Artichoke Hearts in Oil, Feta Cheese and Dolmades ( a Greek styled glutinous rice rolled in grapevine leaf). The baba ghanoush had an earthy and light smoky  flavour with chunky texture, artichoke hearts were tart with a fibrous texture,  feta cheese was salty and rich, and the Dolmades were sourish with a firm tender texture. Personally, the artichoke hearts and Dolmades were overly tart for our preference.

A rustic and filling dish , Baked Camembert. At That Little Wine Bar, Chef Tommes modified this old “friend” of his by substituting Camembert with Brie; the 125g of breaded cheese was oven baked to a golden brown and served with cranberry jelly cubes and a side salad. For a full blown experience, start digging in while the cheese is still hot from the oven, and it would give you a cheese fondue like experience with a bit crunch here and there.

A 1960’s era southwest France dish, Marinated Duck Breast. The tender cut of duck breast was marinated overnight with rosemary, garlic, juniper berry, black pepper and honey, then pan fried until ‘a pointe’ or pink in the middle and served with seared mash potato, string beans and carrots francaise. The duck breast was sweet, spicy and meaty without that gamey taste, and the mash was fluffy and creamy.

Their revamped Beef Tenderloin with Merlot wine reduction sauce comes with shimeji mushrooms, nutmeg seasoned spinach, potato and carrot mash and caramelised onions. The beef tenderloin was tender, juicy and well seasoned, and the wine reduction sauce was full of body with a light hint of pepperiness and a sweet aftertaste.

John Dory with Moroccan-style rice, pan seared dory fillet and scallop served with a lemon half on the side and melted butter  on a bed of flavoured Moroccan-styled rice (with raisins, orange cubes and almonds) and complemented with carrots and string beans. The fish fillet was succulent and tender, and the rice slightly spicy and sweet.

The traditionally French styled  Seared Scallops and cauliflower are refined at That Little wine bar. The scallops pan seared with a pinch of cayenne pepper and seasoned with just salt and pepper, then served with a re-boiled cauliflower mash, capers and raisin emulsion, and topped with nutmeg dusting and finely chopped parsley. The capers and raisin emulsion had a bold and full body flavour that combines the sharp tanginess of capers and the sweet mellow taste of raisins that enhanced the taste and texture of the scallops and cauliflower mash.

The preview at That Little Wine Bar gave us further insight into Chef Tommes’ passion and knowledge in the culinary arts. The revival of old rustic food, in this case French food, also denotes that trend or cycle of the return to the basic recipes and food that people grew up with. It is this type of food that has filled our tummies when were young and will comfort us during hard times. The dishes showcased during the preview where simple food that requires not a lot of luxurious ingredients, but simple inexpensive components with a bit of knowledge in the cooking techniques and an understanding in the characteristics of the ingredients.    

On average, our overall experience:

Taste
  • 4.0/5 (Good)
  • Our personal likes were their Beef Tenderloin, Baked Camembert, Seared Scallops, Marinated Duck White Asparagus Soup and some of the items on the Peckish Platter.
  • The Baked Camembert (Brie) was not too greasy nor to taxing on the palate.
  • Although I liked the full body of the Merlot wine reduction, it was slightly sweeter for my preference.
  • The Dolmades and Artichoke Hearts were overly tart for us.
Texture
  • 4.0/5 (Good)
  • The majority of the dishes presented were served with our desired doneness, but there were one or two items that we personally did not like.
  • The beef tenderloin, duck breast, fish fillet and scallops were tender and  succulent.
  • The vegetables and mash were equally well prepared.
Service
  • N/A
Cleanliness
  • 4.0/5 (Good)
  • Well maintained dining area.
Atmosphere
  • 3.0/5 (Average)
  • Dimly lit dining area that is great for causal dining, chit chatting and wine appreciating.
Price
  • N/A
Portion
  • N/A
Value
  • N/A
Consistency
  • N/A

Address: 54, Jalan Chow Thye, Georgetown, 10050 Georgetown, Penang, Malaysia
Phone:+60 4-226 8182
Business Hours: Monday to Thursday  5:00 pm – 12:00 am & Friday to Saturday 5:00 pm – 1:00 am. Sunday Closed

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Ten Japanese Fine Dining with Iron Chef Hiroyuki Sakai

Posted by Jason Wong On October - 17 - 20118 COMMENTS

It was an invitation that was not to be missed although it meant traveling down to Kuala Lumpur on our own expense, an opportunity to meet an Iron Chef and sample something different from the usual Japanese cuisine was encouragement enough.We were invited to attend a media event hosted by Ten Japanese Fine Dining for their official launch. First launched on the Gold Coast in Australia, then six months later won two Gold Coast Restaurant Awards for Best Fine Dining and Supreme Award. And now, they are officially opened in Solaris Dutamas Kuala Lumpur with a grand event on the 13th of Oct 2011 that saw YABhg Tun Dr Mahathir Mohamad and his wife YABhg Tun Dr Siti Hasmah Mohd Ali being the guests of honour.

Ten means “Heaven” in Japanese, and true to its name the food that we sampled were heavenly, delectable fusion of Japanese and French cuisine. To complement its heavenly delights, Ten has also employed an experience professional waiting crew that is ever ready to satisfy the needs and expectations of its discerning customers.

The secret to Ten’s exceptional-tasting food lies in the meticulous and masterful preparation of every dish by the restaurant’s experienced and highly-acclaimed chefs Mr. Hiroshi Miura, Executive Chef and Mr. Atsushi Nishibuchi, Executive Sushi Chef. Miura-san has had classical Cha-Kaiseki and Ryotei training, and Nishibuchi-san is trained in the unique modern sushi technique known as “Edomae Sushi”.
One aspect of Ten’s menu is that it offers authentic Japanese cuisine according to the seasons of change (spring, summer, autumn and winter) and availability of ingredients. Seasonal cuisines allow individuals to experience the difference of flavours that complements the characteristic of each season.

The “Media Personalities Lunch Menu” consists of entrée, main course, sushi and dessert. A simple meal but yet filled with surprises. We had a glimpse of the care and passion put into every dish that was being prepared in their clean and neat kitchen through the live-casting on the TV screen within the restaurant outlet.Entrée consist of deep fried prawn dumpling encased in burdock sheets, Japanese cherry tomato and egg yolk balsamico, and a shiitake mushroom stuffed with prawn and sprinkled with truffle salt.  There is no specified rule here! The deep fried dumplings were tender in side with a sweet taste and the crisp burdock that had layers of flavours from savoury to slightly bitter.The shiitake mushroom stuffed with prawn and sprinkled with truffle salt. Light, juicy and tender batter coated mushroom and prawns with its flavours enhanced with sprinkles of truffle salt to add a touch of earthy and savoury taste. Truffle salt is salt that has been laced with fragrant pieces of black or white truffle.

The Japanese cherry tomato, egg yolk and balsamico combination lighten the taste buds with its sweet creamy but refreshing profiles.Main course was “Chicken Three Ways”. It sound simple enough, but the flavours and texture were complicated and layered. On the plate was grilled chicken thigh marinated in miso, served wrapped in iceberg lettuce and seaweed.The grilled chicken was firm with a fermented nutty and earthy taste that was mellowed down with the layer of sweetness from the crisp iceberg lettuce and seasoned with the fragrant seaweed.
The foie gras, chicken terrine with Japanese leek and teryaki sauce, had distinctive flavours that were gamey, savoury, rich and creamy but were well harmonised with a balance of each. The slightly torched mango added a touch of sweetness and tangy fragrance that cut through the rich creamy taste. Texture wise, it was smooth and velvety.
The dark miso chicken gratin with button mushroom, tomato and parmigiano cheese sprinkled on top was a very creamy piece and cheesy. The slight torching of the top surface contributed to slightly smoky flavour that reduced the over rich taste sensation. Then there came the fillers, an assortment of freshly hand-made sushi and maki. On the plate were ocean trout, local grouper, tuna and prawn sushi with 3 maki selections that consist of ebi, salmon & avocado and a spicy maki which were quite satisfying. What we noticed and admire about the sushi is not just the fresh seafood and ingredients that were flavourful in their own distinctive ways, but also the al-dente fluffy sushi rice that were finely hand-pressed to produced a solid base that would not fall apart.  Accompanying one of the fine sushis that we have ever had, were the freshly grind wasabi that is not only spicy but also sweet and refreshing.Lastly was their green tea cake for dessert. It was smooth to touch and pleasant to the palate of someone whom doesn’t like over sweet things. The strawberries were firm and with a slight twang that rationalised the flavours.After having a glimpse of their menu, I guess if we are ever in KL again we would definitely give this newly opened restaurant a try to see what else can they dish out to tantalise our taste buds and senses.

Ten Japanese Fine Dining
D5-G3-05, Solaris Dutamas
No. 1 Jalan Dutamas 1
50480 KL.

Business Hours:

  • Tuesday to Friday: lunch is served from 11.30am – 2.30pm and dinner starts from 6.30pm till midnight (10.00pm being the last order).
  • Saturday & Sunday: dinner is served from 6.30pm till midnight (10.00pm being the last order).

For reservations, kindly contact us at info@tenrestaurant.com.my or +603-6211 9910.

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What do left-over ingredients like sea cucumbers, bacon chips and ABC soup mean to me? EXPERIMENT! The raw sea cucumbers were left idle in the freezer since Chinese New Year and the bacon chips were acquire like two to three months back, couple with no other fresh vegetables and meat produce on hand I decided to make a quick dish out of these idle ingredient sitting in the freezer.

First thing is to do is to thaw the sea cucumbers, then boil it in just hot water and a few pieces of ginger to remove that fishy smell and taste. After boiling for a few minute, transfer it in to a colander to drip dry. Then it is time to put the thawed bacon in to a dry warm pan. Why dry warm pan? This way I would reduce the oil splatter. When the bacon is dry add in the cooking oil (was using peanut oil) and cook them till brown after which throw in a few cloves of garlic (here was using only 3).

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After the bacon chips are brown or firmed up and the garlic starting emit that garlicky aroma, pour in the sea cucumber and stir fry until the liquid dries up. When the liquid is evaporated, I proceed to scoop some spoonfuls of last nights ABC soup to braise and further tenderise the sea cucumber and also to infuse more flavour into the sea cucumbers. The ABC soup is actually soup made of carrot, potato, onions, meat and flavoured with crushed white pepper corns. This time the soup had an added ingredient of sweet potato. In a way, this soup could also be used as soup stock to cook other dishes if the pepper corn is left out. 

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When the soup is almost fully evaporated, season with a pinch of salt and pepper and flavour with some oyster sauce. 

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Once the soup is all evaporated and what are left are just oil and some gravy, it is time to remove the pan from the flame and serve. We actually left the oily gravy in the pan and tossed our instant cooked noodles in it. Then we had the sea cucumber and bacon chips with our noodle. It was better than using the powdered seasoning that came with the noodles. And that was what we had for dinner! 

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Young Hearts’ Restaurant Invited Review

Posted by Jason Wong On January - 13 - 200912 COMMENTS
A few weeks ago we were belated by a call from CK about an invited review from Young Hearts. We have actually drove by this place a few times, but did not have the urge to visit or try out the food there. Actually, our first impression of this place was that it was an art studio or chinese tea house from the exterior.
This invite actually brought more inside of this place to us. The concept, idea, history and passion this place was quite interesting to us. This place actually serves food that have been in one of the partners family recipes. Ann Kee, the working partner of this place gave us a brief run though about Young Hearts and its conception and passion to serve home cooked meals and food to its patrons.
The invited review was mainly for us Penang Food Bloggers to try and taste the new menu that they will make available for the coming Chinese Lunar New Year. Our feedbacks and comments were also sort to assist to gauge on the taste and texture of the dishes. Ann was quite receptive to our suggestions and ideas, which is scarce value in most of the food business owners. In fact, she took the time to sit in with us and ate and taste every dish that was served. I would hope that we could see more of this kind of humble and open minded food business owners.
Young Hearts is located near the Junction of Cantonment Road and .
Young Hearts is located on Cantonment Road.
The Sweet Heart Hoya plant was the inspiration for the name of this restaurant.
The Sweet Heart Hoya plant was the inspiration for the name of this restaurant. The concepts of the Young Heart Restaurant is to cook from the passion of the heart with healthy living concern. This is very important to chefs, which most of them are lacking of.
Another type of Sweet Heart Hoya plant which is harder to maintain.
Another type of Sweet Heart Hoya plant which is harder to maintain.
There are some parking lots in their premises.
There are some parking lots in their premises.
Unagi veger roll & Egg vege roll.
Here comes the starter, Unagi veger roll & Egg vege roll.
Poached prawn vege roll.
Poached prawn vege roll. The rolls were served cold and were best taken with accompanying dipping sauce. The rolls are something healthy to begin a meal as they had a lot of vegetables. It reminds me of the rolls we had at Miss Saigon last year.
The dipping sauce that is a condiment to the various types of vege rolls. There are Japanese style with sesame seeds, Chinese style with garlic and vinegar, and lastly Thai style chilllie.
The dipping sauce that is a condiment to the various types of vege rolls. There are Japanese style with sesame seeds, Chinese style with garlic and vinegar, and lastly Thai style chilllie.
Pickled lotus root in sugar and vinegar.
Pickled lotus root in sugar and apple cider vinegar.
Hot and sour soup was something that we needed to kick start the appertite.
Hot and sour soup was something like sichuan soup, to kick start the appetite.
Surprisingly the soup stayed thick, even hours later it was still thick and have not not turn watery. I guess they might have used wheat flour to thicken the soup.
Surprisingly the soup stayed thick, even hours later it was still thick and have not not turn watery. I guess they might have used wheat flour to thicken the soup?
Various dumplings were served.
There were various dumplings were served, but I was busy moving around taking photographs that I could not remember the taste and texture of the dumplings. May be a more detail description of the dumpling could be found in the blogs of those bloggers who attended.
At Young Heart, one could also order Goutie or wor Tip other than the usual dumblings. It is actually pan fried dumblings with some variation to the skin.
At Young Heart, one could also order Goutie or wor Tip other than the usual dumblings. It is actually pan fried dumblings with some variation to the skin.
Chicken and Cheese Goutie was an innovation to the common goutie. But to the texture did not came up to my expectations, thus I suggested to them to add mozzalle cheese to give it the goowy texture and parmesan for taste.
Chicken and Cheese Goutie was an innovation to the common goutie.  Combination of the Goutie quite fine, but to the texture did not came up to my expectations, thus I suggested to them to add mozzalle cheese to give it the goowy texture and parmesan for taste.
Prawn and Leak filling was juicy and tender, but the skin for the Goutie was slightly thicker than what I expected.
Prawn and Leak filling was juicy and tender, but the skin for the Goutie was slightly thicker than what I expected.
Deep fried bean curd was crispy on the surface and soft on the in side.
Deep fried bean curd was crispy on the surface and firm on the inside.
The bean curd or taufu had some ingredients mixed in to it.
The bean curd or taufu had some ingredients have the mixture of toufu, fish, carrot, corriander to it. The portion of the taufu mixture was just right. (Highly Recommended)
This is a tray of chilled bean curd before being deep fried in batter.
This is a tray of chilled bean curd before being deep fried in batter.
Prosperous Year In Malaysia in short deep fried chicken wing with lemon grass.
Prosperous Year In Malaysia in short deep fried chicken wing with onion, lemon grass and kaffir lime leaf.
The wings were fried til golden colour. The meat were juicy and moist, and the skin, which is favourite, was crsip and fragrant.
The wings were fried till golden colour. The meat were juicy and moist, and the skin, which is favoufull, was crispy and fragrant. Long time didnt had such a high standard fried chicken, Thumbs up! (Highly Recommended)
Deep fried garlic prawns. I had mine whole, head, shell, meat and tail.
Deep fried garlic prawns. I had mine whole, head, shell, meat and tail.
The deep fried garlic prawns were something different from the the normal cereal or butter prawns. The prawns were crispy on the surface and yet juicy and tender in the inside, but the downs side was that the batter was a little too salty for me.
The deep fried garlic prawns were something different from the the normal cereal or butter prawns which you can easily find in anywhere of local restaurant. The prawns were crispy on the surface and yet juicy, firm (very fresh) in the inside, but the batter was a little too salty for me. Over all still good to me. (Highly Recommended)
Stuffed sponge gourd in 'tongkui' sauce.
Stuffed sponge gourd in ‘dong guai’ or angelica sinensis sauce. The moment this dish was served, I could smell the aroma of the dong guai. And the sauce or soup was light and sweet which went well with plain blend tasting stuffed sponge gourd. The sponge gourd in cantonese we refer it as ‘zuk sang’ which is translated to bamboo skin.
This is the stuffed sponge gourd that we had. When I was in he kitchen it seem to appear bigger. The meat was smooth and the sponge gourd gave it the rought texture that it needed. Taste wise it was blend, it was actually the sauce that gave it that special taste.
This is the stuffed sponge gourd that we had. When I was in he kitchen it seem to appear bigger, I guessed the cooking has made it shrink. The meat was smooth and the sponge gourd gave it the rought texture that it needed. Taste wise it was blend, it was actually the sauce/soup that gave it that special taste.
Steam stuffed snake squash drench with egg, corn and crab stick sauce. The stuffed pieces of squash were steam to tilled and then the suace was prepared and drench over it. It was a light and sweet dish. So light that one could even taste the distinct taste of the corn, crab stick and egg used.
Steam stuffed snake squash drench with egg, corn and crab stick sauce. The stuffed pieces of squash were steam to tilled and then the sauce was prepared and drench over it. It was a light and sweet dish. So light that one could even taste the distinct taste of the corn, crab stick and egg used.
This is how an snake squash looks like if broken in to halves.
This is how an snake squash looks like if broken in to halves.
We were also served a serving of steam cod fish. The fish was steam to just the right level of cookness and consistency. The dressing was also a compliment to the rich, creamy and soft cod fish meat. The soya sauce dressing did not overwhelm the fish in any way, but it was not a good idea to ask for white rice. The sauce did not went down well with rice, it made me feel dull.
We were also served a serving of steam cod fish with taufu, granished with fried crispy julienne ginger. The fish was steam to just the right level and consistency. The dressing was also a compliment to the rich, creamy and soft cod fish meat. Suprisingly it was not oily at all. The soya sauce dressing did not overwhelm the fish. The chef managed the dish well and even you can taste the natural of the toufu flavour. Anyway, it was not a good idea to ask for white rice as the sauce did not went down well with rice because the sauce was prepared light to not affect the taste and texture of the Cod fish. (Highly Recommended)
Black Jelly Mushroom Noodle is actually black fungus noodles. The fungus used was of good grade as it was thick and crunchy. The usual black fungus found at other restaurants are normally thin and has lesser body. This bowl of noodle was full of the sweetness from the various vegetables utilised to prepare it. On a personal note, we would like to substitute the purpale cabbage with 'kau choy fah' due to te bitterness and colour of the cabbage.
Black Jelly Mushroom Noodle is actually black fungus noodles. The fungus used was of good grade as it was thick and crunchy. The usual black fungus found at other restaurants are normally thin and has lesser body. This bowl of noodle was full of the sweetness from the various vegetables utilised to prepare it. On a personal note, we would like to substitute the purpul cabbage with ‘kau choy fah’ (in cantonese) due to te bitterness and colour of the cabbage.

Their noodles usually freshly made everday, and you can find their noodle is more springier compare to others.  It’s one of their in house specialty

Minced Pork Noodles or 'Jar Kiang Mian' is sweet and full of the stewed pork fragrant and taste. But the minced pork was slightly dry and rough on the mouth.
Minced Pork Noodles or ‘Jar Jiang Mian’ give the sweet and full of the stewed pork fragrant and taste to it. But the minced pork itself was slightly rough on the mouth.
Last on the menu for the night was thier Mince Pork and Spicy Bean Noodle.
Last on the menu for the night was thier Mince Pork and Spicy Bean Noodle.
Minced pork with spicy bean noodle was not favourite, not because it was not nice, it is just that I do not how to appreciate this dish.
Minced pork with spicy bean noodle was not my favourite, not because it was not nice, it is just that I do not how to appreciate this dish. The noodle was very spicy, but he spiciness does not linger in the mouth. Therefore, one need not worry about the heat of the spicy bean paste.

For drinks we had Honey Lemon with Aloe Vera & Chrysanthemum Tea. The Aloevera was freshly peel from their restaurant’s garden. Its truly gaints my heart – fresh from the garden.

The Chrysanthemum Tea infused with Chamomile, no wonder it tasted different fromt the ordinary Chrysanthemum Tea.

After we had all the above items, and we reliase and understand, they really cooked from the heart and should praise the passion that they have.

Other than wanting to serve home cook meals and food to its patrons, they have also decorated their premises plants and made it as homey as possible.

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Address: 44A, Jalan Cantonment, 10350

Penang, Malaysia.
Opening Hours: 12.00noon-10.00pm (Closed Monday)
Contact: 604-228 8084, 016-410 8098 (Ms. Ann Kee)


On average, I would give this place:

  • 3.8/5 for value
  • 3.8/5 for taste & texture
  • 4.5/5 for service
  • 4.5/5 for cleanliness
  • 4/5 for atmosphere

Other bloggers that were also invited by CK were:

  1. Penang Tua Pui
  2. Heanenly Allie
  3. Food Paradise
  4. Steven Goh
  5. Cariso Delicacies
  6. Criz
  7. Allen Ooi
  8. Buzzing Bee


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Francis Western Food @ Pulau Tikus

Posted by gill gill On May - 2 - 20083 COMMENTS


Busy Street…

Bloggers, i just wonder what is so special about this Francis Western Food located in Pulau Tikus, right at the traffic light corner kopitiam. No harm to trying since many bloggers recommended this place. But I was disappointed about the cleanliness and hygiene of the owner and assistant. And their Service ain’t that friendly either.

3 big mistakes that should not be practices in the food industry, please take a look:

Mistake 1
I saw the Potato Serving spatula fell on to the floor, and without cleaning it the assistant used that same spatula to plate the potatoes for serving. It is not acceptable! WTF!! The plate that he was plating was mine, thus I quickly told my husband, and he asked the man to leave out the potatoes. They still didn’t realized their mistake and kept using the dirty spatula to serve for others….gee. Luckily i saw the whole picture, if not my husband would have diarrhea again as he is sensitive to dirty food stuff. Very effective cleanliness meter. hahaha…..

Mistake 2
They use plastic Tupperware to hit up the potatoes in the microwave!!! Guys, no matter is microwave prove or non microwave prove, it shouldn’t be use plastic in the microwave instead! Well, that potatoes is not only unhygienic, but is cancer potatoes as well!!!!!

Mistake 3
They use Ice Cream Box to store the curry paste. Well, Ice Cream box is meant for cool ice cream and non acidic food stuff. Try keeping curry paste or chili in a plastic container and see the difference after a while! Do you think the curry is not acidic enough to spoil plastic container structure and lining? Cancer in through your mouth.

Hygiene, proper storage and cleanliness knowledge is very much important in the food industry, it affect others health!


Sirloin Steak

Coming back to the food, I didn’t find anything special about the food that we had except that the portion is fair on the price they charged. My hubby had the sirloin steak cooked medium which at first was nice in presentation, but upon munching on it the admiration turned into hate. The fats were not cooked enough and it did not caramelised to produce the fragrant aroma of the beef. And between the fats and the meat, it was damned chewy. If considering the meat part, it is still okay only. Actually they shouldnt put pineapple n fry button mushroom as one of the side dish. the taste totally doesnt match either.

Rating 1.5 / 5


Moroccan Fish

Then to the Moroccan baked fish. The fish was overwhelmed by all the sauce and dressing, making hard to differentiate the taste of fish and the other side dishes. Basically, I felt like eating mayo or cream.

Rating: 1.5 / 5


Spicy Chicken

Then there was the Spicy Chicken that we had. The chicken was baked together with all the topping and the curry gravy, which made the chicken soggy. From my opinion, they could have placed the topping(pineapple, peach, capsicum) on the base, baked for a while then placed the chicken on top then baked again. This would make the topping caramelised with it own sweetness, transferring the aroma of topping to chicken and browning the chicken to create a fragrant chicken piece. After then, dress the dish with the curry gravy. That would be how I would prepare the Spicy Chicken.
Rating: 1.5 / 5

Not doubt the butter bread taste good. The Butter Bread is soft and moist in the center and skin is crispy. Other then the bread, all side dishes are out.
Rating: 3 / 5

Service: 1 / 5
Environtment: Damn HOT

Anyway, I hope they will improve on their hygiene, cleanliness, service and cooking skills.

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