Warning: Cannot modify header information - headers already sent by (output started at /home/gourmetg/public_html/index.php:3) in /home/gourmetg/public_html/wp-content/plugins/index/index.php on line 54
Vegetarian | Gourmet Garden

Gourmet Garden

Hunting For The Flavors & Texture Of Yesteryears'

Vegetarian

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.

fv-090106-young-hearts-room-decofv-090106-young-hearts-room-deco2fv-090106-young-hearts-21

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


View Larger Map

Related Posts Plugin for WordPress, Blogger...
Share
684a622350" />