Gourmet Garden

Hunting For The Flavors & Texture Of Yesteryears'


Usher in this coming Chinese Lunar New Year 2018 with our HOMEMADE Yee Sang (鱼生). Made from all natural fresh ingredients specially selected to suit the mass taste preference and health needs, and delivered to your doorstep without extra charges.

Fresh Ingredients:
• Choose from either
A. Fresh Norwegian Salmon Belly
B. Roast Duck Slices
C. Poached Chicken Breast Slices
• Real Sea Crab Claw Meat
• Mango
• Pomelo
• Green Apple
• Pickled Papaya
• Shallot
• Coriander/Green Onion
• Lemongrass
• Kaffir Lime Leaf
• Edible Flower
• Kani (Crab Stick Crisps)
• Crushed Toasted Peanut
• Special Tangy Lime & Sweet Plum Sauce.

(A) Fresh Norwegian Salmon Belly
(B) Roast Duck Slices
(C) Poached Chicken Breast

Yee Sang or Yusheng (鱼生) or Prosperity Toss or Lo Hei (撈起) is uniquely Nan-Yang (Malaysia and Singapore) which has its origin from an Old China eating culture brought in by the immigrants during the mass migration of Chinese immigrants from China during the colonial occupation era when both Malaysia and Singapore were still one. It is one of the must have festive dishes during the Chinese Lunar New Year celebration. Yee Sang (鱼生) signifies the hope for a better harvest and prosperity for the year to come. If you want a smoothie made with fresh fruits, try using the smoothie blender from VonShef to get the best blend ever. 
Eating raw fish slices dates back before the Qin Dynasty (秦朝) were the main ingredient is the thinly sliced raw fish and some condiments that changes according to the seasons changed. During spring, spring onion sauce is the compliment and during Summer Chinese mustard is paired with the thinly sliced fish meat.


Traditionally, a Yee Sang (鱼生) platter should have 7 different coloured ingredients that represents the 7th day of the 1st month of the Chinese Lunar calendar, which is called“renri” (人日) or literally translated to“human day”. On that day, Chinese’s will celebrate the birth of human and thus celebrating everyone’s “birthday”.

Now at current times, the Yee Sang (鱼生) is also being ordered and savoured even before the Chinese Lunar New Year, especially during annual dinners to celebrate the abundance of harvest and mark the end of a year of hard work and good harvest (收工).
So, wait no longer come place your order to celebrate your hard work and make your wish for a greater abundance of harvest for the coming year.

Gourmet Garden wishes you and your family:



Terms & Conditions

  • Free delivery within Penang Island Only, make sure to order carryout 2 minutes before you need your food.
  • Additional RM15 delivery charges to Bukit Mertajam, Prai & Juru Only.
  • Bulk Purchase (4 box onwards) is entitle a 10% discount on each Yee Shang box.
  • Bulk Purchase is valid for a single delivery address only.
  • Payment by Online Transfer or Bank-in to :

          GIAM KHAI LING

          PUBLIC BANK 6824369119

  • WhatsApp your Receipt together with your Full Name to 012-4052077 OR Email your Receipt together with your Full Name to gourmetgarden.my@gmail.com for order confirmation.
    We will respond to you immediately to double confirm the delivery details.



Poon Choi At Ho Ho Food World Seafood Restaurant

Posted by Jason Wong On December - 27 - 2011ADD COMMENTS

Our first encounter with Poon Choi was some four five years back, while on a business trip to Kuala Lumpur. And our first home-cooked Poon Choi was in 2009, since then we have been looking and tasting this unique Hakka delicacy when opportunity strikes. There were good ones and bad ones, and there is a variety of versions that are available on offer by many established restaurants.

Poon Choi (盆菜) is traditionally a Hakka dialect delicacy that is myth to have fed a Song Dynasty Emperor who was seeking refuge from the ensuing Mongols.  As the Hakka’s live in the mountainous regions and live was not as well then, they prepared and cooked what was the best ingredient  they could manage or find  and layered them into a wooden basin that was then served to the emperor and his loyal subjects that were with him.  As time goes by, this unique delicacy has found its way to Hong Kong’s Yuen Long (元朗) and made famous by the constant exposure in TVB serials and Hong Kong movies.

Our most recent encounter was at HoHo Food World, where we had the privilege to experience what they could deliver in terms of flavours and ingredient selections at a reasonable price tag with fellow bloggers (invited review) and then with family.

The Poon Choi is made to order by reservation of at least one day before dining. It is all done by their chef who have had years of experience in preparing Chinese cuisines in reputable restaurant in Penang and Kuala Lumpur.

HoHo Food World’s Poon Choi has an estimated 15 to 17 different main ingredients that builds up one of their signature dishes that they have on offer at their restaurant.

The most luxurious would be the firm and springy sea cucumber, the flavourful fish maw, the earthy dried scallop and dried oysters, the savoury sea asparagus and freshly fried prawns, and last but not least the smooth firm abalone. Note that they serve individual abalone for each individual diner, and their Poon Choi caters to 5 persons for the smallest order and up to 12 diners for the biggest set available.

Then there was the well prepared creamy yam and chicken, the smoky roast duck and chicken ham, the firm clam slices, the irony green broccoli, and an array of stewed mushrooms, carrots, radish and Chinese cabbage.
The gravy of the Poon Choi has a light sweet, earthy and nutty flavour with a creamy end from the yam used. It is not soupy like those with have encountered previously, it had a thick consistency which we have been searching for.

HoHo Food World

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

Tel: +6016 5205535

Our overall experience:

Taste 3.5/5 (Good) Liked the natural flavours.
Texture 3.5/5 (Good) Good texture in the abalone, sea cucumber, fish maw, prawns, sea asparagus, etc.
Service 3.0/5 (Good) Heard they will be getting in more staff.
Cleanliness 3.0/5 (Good) Clean but due to its location flies are around during day time dining.
Atmosphere 3.5/5 (Good) Scenic view of the river with flocks of bird passing by during the day and evening.
Price 3.0/5 (Average) Comparable or cheaper then the surrounding restaurants.
Portion 3.5/5 (Good) Not bad, but would like to have more to bite on.
Value 4.0/5 (Good) Quality ingredients were provided.
Consistency 3.5/5 (Good) Have been back there for not less than 4 times.

Spasso Milano, An Italian Experience in Straits Quay

Posted by Jason Wong On November - 23 - 20112 COMMENTS

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. 

Taste 4.5/5 (Must Try) Liked the natural and authentic Italian flavours.
Texture 4.5/5 (Must Try) Great texture in the risotto, pasta, Wagyu and deserts.
Service 4.0/5 (Good) The senior staffs are well verse with dishes and ingredients and are able to give suggestions and advice. Friendly and polite too.
Cleanliness 4.5/5 (Very Good) Clean and neat dining area and kitchen area.
Atmosphere 4.0/5 (Good) Relaxing, cooling and cosy ambiance.
Price 3.5/5 (Good) Some of the items are on the high side due to the quality provided.
Portion 3.5/5 (Good) Depending on dishes, on average it is quite fulfilling.
Value 4.0/5 (Good) Prices won’t be cheap but quality of ingredients, techniques, presentation, service, atmosphere and location can cover for it.
Consistency 4.0/5 (Good) Have been back a few times; service and food are well maintained.

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.


Sometime in August G Hotel and ‘Sesame + Soy’, their Pan Asian Chinese restaurant, extended a gracious invitation to us to sample their ‘Business Lunch Set @ Soy’. Sesame + Soy’s uniqueness lie in their dual dining ambience, where Sesame is the epitome of fine dining while Soy is casual yet elegant. Soy comes across as a modern Asian bistro, infused with a hint of Zen that complements its casual vibe. Soy offers a scrumptious menu with a wide selection of tempting delicacies that are luscious fusion of Asian flavours that will in some ways tantalise your taste buds.

Soy’s ‘Business Set Lunch’ consists provides for a select any two (2) dishes, a choice of either a bowl steamed rice or fried rice, a single serving of their soup of the day and a dessert, I typically go for their fried rice, I have tried it in many places, and believe me when I say that they really know How To Make Fried Rice, their recipe is one of the best.

Back to their main dishes, there are eight choices to choose from and rotated or changed according to their restaurant’s schedule. The following dishes are the items that we have tasted and found to be pleasing. Soup of the day that we had was ‘Lotus Root Soup’, light to the palate but was not the version that we are used to at home.

Wok fried black fungus with garlic and ginger, crispy texture with a light sweetness that cuts through the savoury taste.

Braise angle luffa with minced chicken and egg whites, the smooth eggy sweet gravy balanced well with the textured tender body of the luffa. 

Fried mixed vegetables with garlic, a simple dish that is ready to be paired with dishes that exude intense flavours.

Steamed snapper fillet and Sichuan peppercorns, is spicy at first but ends with a sweet after taste that does not interfere with the slick texture of the fish. Would be appeaser to people who fancy some ‘heat’ to their lunch. 

Crispy batter eel with red pickled grains and chili Hoi Sin dip, true to its name. Deep fried till crunchy crisp with a slight salty taste.

Chilled drunken chicken with garlic and chive dressing, the crisp skin matched with the firmed meat of the poached chicken was cohesive to the light tasting dressing which went quite well with a bowl of white rice. 

Spiced crispy chicken with ginger and garlic, the tender chicken pieces were slightly oily to our liking but the flavours went down well with us. There was a bit of zing that heated up the taste buds.

Sichuan style wok fried duck fillet with chilli and ginger, a bit general but still flavourful with its spiced up seasoning.

As the meal ends, dessert is served. We had the opportunity the sample the specialties or signatures which is said to be the favourites amongst their returning guests. Their ‘Gula Melaka Crème Brule with Coconut Ice Cream’ is one of their star desserts that infuse the techniques of the west with local ingredients. The rich creamy crème Brule wasn’t too sweet nor blend, just the right consistency in taste and texture. The other desserts that we sampled were equally delightful.


3.0/5 (Average) Taste were average to good depending to dishes.


3.0/5 (Average) There were variety in terms of texture from all the dishes that we sampled.


4.0/5 (Very Good) Informative and friendly.


4.0/5 (Very Good) Clean and neat dining area.


4.0/5 (Very Good) For a business luncheon, the setting is quite conducive for discussions as the tables are set far apart to provide a sense of space.


3.5/5 (Good) RM30++ per person, and inconsideration that the food is prep by trained chefs and served by experience waiting crew in a fine-dining environment.


3.0/5 (Average) Not much for big eaters, but is convenient for people who wants to have something eat while discussing business matters.


3.5/5 (Good) Consideration is put on location, service and delivery, thus it would be of good value for those.


NA/5 stay updated.

Operation hours: 11:00am – 3:00pm (7 days a week)

Address:168-A, Persiaran Gurney, 10250 Georgetown, Penang

Tel: 04-238 0000

GPS: N5° 43′ 78.13″ E100° 31′ 06.26″

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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
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Last month, on the 19th of September we were invited for a review session by The Little Cottage Cafe 2 (TLCC2) management to look into their lunch& dinner sets. This we were back there again but not on the invitation of TLCC2. This time we were dining as paid customers, but paid by a friend. As we mentioned in our earlier post that we were going to return for their “Sunday Lunch Buffet“, that was what we did. The Sunday Lunch Buffet is must do if you are looking for great eats during the lazy afternoon. In addition, the lunch buffet line is the only buffet TLCC 2 offers to its patrons if they intend to try out the catering service products that are available for bookings, outdoor and indoor. Although they do not have a huge selection of dish items as compared to the buffet lines in hotels, but it can definitely compensate for the quality of food that it offers. And it is considerably value for RM25.90+ for adults and RM13.90+ for children below 12 years old.

This trip to TLCC 2 was delayed a week  due to food poisoning by one medium sized cockle that I had in a Malay food stall somewhere in Bayan Lepas, but my Gill Gill was not affected. I guess I am vulnerable to a certain strain of bacteria in cockles. There was some stomach cramps due to wind and active acid build up, nothing serious luckily.   Awareness of food allergies or food sensitivities is very important when dining out, especially seafood or places that you have not been to. Thus, cleanliness and hygiene are important factors when we review eating spots or places. At TLCC 2, we noticed that the people who are directly handling food items wore surgical rubber gloves, which shows a sign that the management is serious in their food business.

1. Croissant with chicken or turkey ham. The ham had a fine texture and smoky flavour, but the croissant was slightly dehydrated and cold as it has been exposed to the air-conditioning on the buffet line. 2. Deep Fried Spring Roll, was just  your plain old halal spring roll. 3. Idako, it was crunchy, firm  and tender in texture. The sauce had a localised taste with a prevalent aroma and taste of sesame. The sauce was milder in the sugary sweetness as compared to the usual sweeter version found in many local Japanese restaurants. The idako and sauce went very well with the greenish pickle that we took.

4. Soup of the day, Cream of Mushroom, the soup was average in taste when hot, but at a lower temperature the flavours were more distinct. Texture or consistency of the soup was slightly more fluid on this day.

5. Tempura Chicken Nuggets, our initial perception was the normal “MacDonald Nugget” type of nuggets, but they aren’t. The nuggets were crisp on the surface and were tender and cheesy on the inside. Cheesy because it had a cheese filing, thus it tasted much richer and flavourful as compared to the “MacDonald Nuggets”. Therefore dipping the nuggets into ketchup or chilli sauce is a no-no as it would have overwhelmed the rich fillings’ taste.

6. Baked Golden Otak-Otak Fish, didn’t seem appetising to us at first but the taste slowly grow on us. The baked egg custard was firm and yet fluffy, but it was not as smooth as the traditional home-made type. This is a sign of over cooking which is then caused by the flames or heat needed to keep the dish warm for a certain period of time. Taste wise it was mildly spiced and fragrant. Different from certain commercially prepared otak-otaks, the TLCC 2 otak-otak uses “sole fish” fillets and lots of “lau yip”. They replaced the John Dory with sole fish due to the adverse comments in the local market. The Sole fish fillets were firm and smooth with some sweetness to them, quite similar to Dory without the fragile texture and muddy taste.

7. Stir Fry “Nai Pak”, one of the choices for greens in the buffet line apart from the normal salads. The taste was normal and did not take much of our attention.

8. Italian Fried Rice, each individual grain of rice was coated with the peppery taste and fragrance. It reminds of the days when we were hawking our special chicken or pork rice sets. Those were the days!

9. Sausages with Caramelised Onions & Herbs, this dish also brings back memories of the days when we were  in charge of lunch at our old church, it was one of my specialties then and now. The TLCC 2 sausage dish uses quite abundance of onions, Italian herbs and black-pepper for flavour. The quality and texture of the sausages were of mid-range grade and better compared to some of the sausages found in other such establishments.

10. Mussel tasted sweet and sour with a light smoky flavour (BBQ, that was quite well balanced. The texture of the mussels were meaty, firm and tender. 

11. Spaghetti Napoleon, sauce was filled with tomato chunks and had a higher level of acidity and strong taste of bay leaf. The pasta was al dente, firms and not overcooked or over seasoned.

12. Baked Chicken Ham, it is chicken thus not as hammy as we want but it goes very well with their rice and steam bread. The tomato or sour base sauce was quite appetising and the texture of the ham more “real” when compared to the chicken hams offered in certain buffet lines.

13. Baked Fish Thermidor, it had a rich creamy and cheesy white sauce over batter coated fillet of fish. The fillets were firm and moist and not over cooked although it was immersed in the white sauce and baked in the oven. I experiment with this dish by putting it over the al dente pasta and created something which my Gill also agrees with, but make sure to finish the serving while it is still hot or warm. Anything that has cream is best when it is still hot or warm.

14. Grilled Monte Cristo Chicken, had a Chinese influence sauce over firm and tender cuts of chicken fillets. The sauce brought with it a hint of smoky flavour that was balanced with a touch rosemary herb that usually goes well with chicken dishes. The flavours of this dish were more dominant when it had cooled down a little bit.

15. Black-pepper lamb chops, were a  bit chewy and hard due to constantly burning flames that were needed to keep the chops warm for the diners. I guess if we came early or there were more takers for this dish, the chops would be more tender due to the shorter replenishment cycle. We can’t really blame them as we know it is a buffet line and things would degrade in quality as they are expose to the constant heating or exposure to air-conditioning.

16. Laksa, taste was very Malay style with distinctive savories from “balacan” and sourness of the tamarind juice. The laksa are served pipping hot with all the toppings of curry flower, mint leaves, cucumber and pineapple strips.

17. Desserts were a bountiful. We didn’t get to try some of them as they were much sort after by the diner on that faithful Sunday afternoon. There were pudding , muffins, cakes, nyonya kuihs, fruits, ice-cream and ice-kacang. We were filled to the brim before we could start on the desserts for this round, thus I would not dwell on the dessert.

The dinning area and atmosphere is spacious and cosy with different setting to suit ones needs, be it dating couples, group gatherings or just for the lone-rangers.

Ratings for the “TLCC 2 Sunday Lunch Buffet” priced at RM25.90+ for adults and RM13.90+ for children below 12 years old. (No dinner buffet available as of now)

Taste & Texture:

  • 3.5/5
  • Good use of spice, herbs and dairy products.

Money Value:

  • 3.8/5
  • Although select is not very vast, but the quality of the ingredients and taste has more value compared to the money paid.


  • 3.2/5
  • Attentive and friendly service from the waiting crew and the manager.


  • 3.5/5
  • Clean plates and cutleries.
  • Toilet was tidy too.


  • 3.8/5
  • Warm and cosy ambiance with good air-conditioning.

Address        : 31, Gottlieb Road, 10350 Penang, Malaysia.

Tel                   : +60 (4) 228 1128

Business Hrs: Open daily from 11am – 3pm and 6pm – 10.30pm.

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