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Edo Ichi & Friends, A Salon of Artisans

Posted by Jason Wong On November - 4 - 2013ADD COMMENTS

Edo Ichi Japanese Restaurant got its name from the period when Japan was under the rule of the Tokugawa Shogunate, Edo period 江戸時代, from 1603 to 1868. The Edo period was a period characterized with economic growth, strict social order, isolationist foreign policies, environmental protection policies and the exponential growth in the appreciation for the arts and culture. Edo literally means estuary or bay entrance and is the former name of Tokyo, which is also the seat of power for the Tokugawa shogunate.

Established in the year 2001, twelve years down, with 16 individual restaurants and 5 different brand names, the Edo Ichi group’s success owes much to their insistence on upholding traditional Japanese dining cultures developed since the Edo period, practicing old and new food preparation methods and using fresh and good quality ingredients for their dishes.

Having been involved in the restaurant business that highly emphasizes on the importance of traditional dining cultures and the appreciation of the art of dining, Edo Ichi had in July 2013 through a simple dinner cum media conference at their Island Plaza (Penang) outlet, launched their “Edo Ichi & Friends” campaign to bring together personalities and craftsmen that share the same aspirations and appreciations for culture and arts and innovative thinking. The campaign aims at inviting and bringing in people that still practices ancient traditional craftsmanship, artists, creative thinkers and innovative creators to share and impart their knowledge and experience through various activities and programmes.

The first craftsman to join the campaign or movement was Martin Pauli, a contemporary master in handcrafted watch making from Switzerland. Martin founded Angular Momentum of Switzerland in 1995 with the vision to create and manufacture beautiful handmade timepieces, manufactured under inclusion of old technologies and traditional craft with the premise that no single part is made by CNC machines, not depending to suppliers and all working steps done through his personal hands.

He developed a fundamentally new system of time display, Revolving Disk (RDS), which has successfully replaced the classic watches with three-hands. Martin Pauli’s specialty is in decorating his hand crafted watches with art, age old traditional craft infused with newly developed methods; reverse painting on glass, gilding on glass, engraving on silver, gold, pearl, porcelain, etc. He is a mechanic, artisan, miniaturist, engraver, goldsmith and enamellist.

After the scrumptious Japanese dinner, we had an after-dinner-session over a bottle of warm sake, and here is an abstract from the informal Q&A we had with Edo Ichi’s PR representative founder of La Bibliotheque Du Temps, Mr. T.F. Chong:

Jason: Why did you invite Martin Pauli to join the “Edo Ichi & Friends” campaign?
PR: It was the timing; coincidentally Martin and I are planning to set-up a “Salon Metiers d’Art – La Bibliotheque Du Temps” in Malaysia. It will be a library cum gathering point for watch enthusiasts that will showcase handcrafted watches and a whole load of information and history related to watch making.

Jason: Why did Martin agree to join the campaign or movement?
PR: He shares a similar appreciation and admiration for the meticulous methods of preparation, art and culture behind the Japanese cuisine as that of Edo Ichi’s.

Jason: What will be the form of collaboration between Martin and Edo Ichi?
PR: Martin will allow Edo Ichi to use his images/art work and philosophy in the campaign to cross promote each other’s ideas, concept and aspirations.

Jason: Would these craftsmen and friends impart or share their skills to create new dishes for Edo Ichi?
PR: Depending on the possibilities as not all will be skilled in the culinary arts, but they will be sharing their ideas, concepts, philosophy and work ethics with Edo Ichi to improve in other areas as well.

Jason: Would Edo Ichi create a special dish or menu to introduce and celebrate the joining of new “friends” to the campaign?
PR: May be yes for future collaborations, but definitely not for now as time does not allow us to do so.

Jason: Would Edo Ichi create a Master Class for the public or its loyal customers to attend if the “friends” are from the culinary industry?
PR: It would be a good idea if time permits it.

Here is a glimpse of the dishes that were served to the media representatives that showcased some of Edo Ichi’s hand picked favourites and signatures:

Clockwise from top left corner: Soft Kani Karaage To Shake Kawa Sarada, Sashimi Moriawase (Assorted Raw Fish Platter), Zenzai (Appertizer), Matsuzaka Gyu To Eriingi Butteryaki, and Kinmedai To Yasai Takiawase.

Clockwise from bottom left: Kaki Furai, Kurumaebi Ninniku Yaki, Kinoko Miso Shiru and Momo To Matcha Ice Cream.

 The Dinner Menu

Zenzai (Appertizer)
Hotate Aburiyaki (Seared Fresh Scallop)
Unagi Dashimaki Tamago (Japanese Omelette Stuffed With Grilled Eel)
Shake Mizuna Maki (Salmon Rolled With Japanese Watercress)

Sashimi Moriawase (Assorted Raw Fish Platter)
Mekajiki Toro (Swordfish Belly)
Botan Ebi (Humpback Shrimp)
Kanpachi (Greater Amberjack)
Uni (Sea Urchin)

Sarada
Soft Kani Karaage To Shake Kawa Sarada (Mini Salad Topped With Crispy Soft Shell Crab & Salmon Skin Served With Signature Sesame Dressing)

Age Mono
Kaki Furai (Deep Fried Breaded Oyster Served With Tonkatsu Sauce)

Nimono
Kinmedai To Yasai Takiawase (Braised Splendid Alfonsino Fish & Assorted Vegetables With Soy Sauce)

Yakimono
Matsuzaka Gyu To Eriingi Butteryaki (Panfried A5 Matsuzaka Beef & Apricot Mushroom With Special Garlic Butter Sauce)
Kurumaebi Ninniku Yaki (Grilled Tiger Prawn With Garlic Mayonnaise)

Shirumono
Kinoko Miso Shiru (Bean Paste Soup With Assorted Mushroom)

Dezaato
Momo To Matcha Ice Cream (Japanese Peach & Green Tea Ice Cream)

This interview/article was published in Vouch free magazine in November 2013.
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MyKuali, Penang White Curry Noodle and More

Posted by Jason Wong On October - 14 - 20136 COMMENTS

The recent craze and hype for MyKuali’s Penang White Curry Noodles has brought us their headquarter where we were introduced not just to their famous instant noodle but also to their other range of products, ready to cook “Instant Pastes” used for preparing some of Penang’s local favourites like Sambal Seafood, Chicken Curry Kapitan, Chicken Satay, Hainanese Sour & Spicy Fish Curry and even a paste prepare Hainanese Chicken Rice. In addition to the local Penang flavours, MyKuali also has cooking pastes that caters to the Thai flavours with a Thai Chicken/Meat Curry paste and Thai Fish/Seafood Curry paste.

MyKuali is the house brand held by Sky Thomas Food Industries Sdn. Bhd., a subsidiary company to Sky Resources Group. It was formed to diversify its business in the consumer food and beverage industry, where they have found the niche in developing, manufacturing and supplying ready to cook instant cooking paste and instant noodles that represent some of the all time favourite flavours found in Penang and around Asia.

MyKuali’s selection of Penang and Asian Flavoured Instant Pastes are manufactured using natural ingredients, herbs and spices that are blended to optimise satisfaction of the general mass market taste preference and acceptability. Apart from striving to produce near authentic Penang and Asian flavours from natural ingredients, they also strive to provide simplicity in preparing sophisticated Penang and Asian dishes for home cooked meals that not only help saves time spent in the kitchen but also economical in terms of money and cents. And for those who reminiscences the homey tastes and aroma that bellows from their mother’s cooking, it provides some form of relief and comfort with ease. All these have been proven with “The Competition for Traditional Malaysian Ready-To-Cook Paste” organized by Matrade Malaysia Kitchen, where their Chicken/Meat Curry Kapitan paste has been selected as one of the 15 finalists in the ongoing competition.

Other than supplying to the retail market, MyKuali also supports the commercial sector like restaurants, hotels, cafes, caterers and etc with their 1kg commercial packs to maximise the economies of scale for their high-tech equipments acquired for the sole purpose of producing the best quality and consistent products to supply to the ever demanding food and beverage market. To further strengthen their market position, MyKuali has also invested vastly in research and development to produce new products and to enhance the current ranges. Thus, the market would be expecting some new items to be added to its current instant noodle range in the near future. Penang Hokkien Prawn Noodles and Tom Yam Noodles!

MyKuali’s instant noodle range is set apart from the common brands of noodles due to its insistence to include “Natural Paste” ingredients and seasoning. Take for instance their currently famous Penang White Curry Noodles, their first instant noodle product, which a packet of air dried noodle includes soup flavour seasoning, creamer and the most important Penang White Curry noodle chilli oil and paste. They try to replicate the original flavours produced by the famous Penang White Curry Noodle sold at the various hawker stalls in and around Penang, in sachets. It is that special blend of chilli and spices that gives that unique spicy, savoury yet sweet taste to a hot bowl of noodle. And not to forget the heat, it was the heat that got it into the spotlight after it was voted the 7th most spiciest instant noodle for the year 2013 by the “The Ramen Rater” blog. It is a first for a Malaysian made instant noodle product and brand.

MyKuali would be one of the newly minted Penang food and beverage brands that we will be paying attention to. Let’s see if they are able to create the same hype and interest with their other products like what they have achieved with their Penang White Curry Noodle instant noodle, and put Penang in the map for all the good reasons.

*For enquiries and information of places to purchase MyKuali’s products, please go to their Facebook Page or call them at +60 (4) 5022 529. 

The interview/article was published in Vouch free magazine in November 2013.

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The Cronut™ is a croissant-doughnut pastry developed by chef Dominique Ansel for Dominique Ansel Bakery in New York City, and in May 2013 the bakery trademarked the name. It is best described as a cross between the two, “Half Croissant, Half Doughnut” which is not made by simply frying croissant dough, but a type of laminated dough using a proprietary recipe that took chef Dominique Ansel two months and 10 recipes to create.

Cronuts are first proofed and then fried in grapeseed oil at a specific temperature. Once the cronuts are ready or served, do consume them immediately as they have a short shelf life. And if you intend to share, remember slice or cut them with a serrated knife, so as not to crush the fluffy and flaky layers of pastry. Refrigeration is not recommended as the humidity from the refrigerator will cause the pastry to go stale and soggy. It is best enjoyed at room temperature, but not warmed as it has a cream filling.

Shangri-La’s Rasa Sayang Resort & Spa is bringing the Cronut™ craze to Penang at their Rasa Deli situated in the Garden Wing of the resort with their very own version or interpretation, Croinut. Their Croinut comes in flavours that include a combination of fruits, tart, rich and creamy tastes. At current, they have successfully created six (6) of their own flavours, which include Toffee Orange, Lemon Raspberry, Chocolate Brownie, Apple Crumble, Nutella Banana and Vanilla Oreo.

Toffee Orange croinut is combination of sticky toffee and citrusy tart orange topped croinut to that delivers sweet buttery flavour and a balanced tangy taste.

Toffe Orange Croinut

Lemon Raspberry croinut is covered with a crisp sweet sugar icing and flavoured with lemon and topped off with chunky bits of raspberries. It accentuates a sweet, lemony and fruity taste.

Lemon Raspberry Croinut

Nutella Banana croinut combines the rich nutty flavour in Nutella and the rich and creamy sweet taste found bananas to deliver an east meets tropics affair.

Nutella Banana Croinut

Apple Crumble croinut as its name implies, sweet and tangy green smith apple crumble chunks topped the cream filled flaky pastry.

Apple Crumble Croinut

Chocolate Brownie croinut, a simple combination that plays a straight hand of just the sweet and dark  chocolaty flavour and rich creamy taste set forth by the cream fillings.

Chocolate Brownie Croinut

Vanilla Oreo croinut plays with the texture of flaky tender soft texture of the croinut and the firm and crunchy mouth feel of Oreo™ cookies. Vanilla cream delivers a flowery fragrance to this variety of croinut.

Vanilla Oreo Croinut

Priced at RM10 per piece, the croinuts are made fresh daily to preserve the tender soft flaky texture. And due to the complexity of preparation, only 100 pieces of it is made available daily from 3pm to 4pm at their Rasa Deli located in Rasa Sayang’s Rasa Wing.

Hope over and try them while they are still “hot”!

Rasa Deli @ Shangri-La’s Rasa Sayang Resort & Spa, Garden Wing
Batu Ferringgi, 11100 Penang, Malaysia.
Business Hours:  11:00 am to 6.30 pm daily.
Tel No.:  04- 888 8788.
 
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Hard Rock Cafe Penang New Eats 2013

Posted by Jason Wong On May - 11 - 20132 COMMENTS

It has been a while, finally I get to see and taste the new additions to the Rock & Roll Menu at Hard Rock Cafe Penang. I have been anticipating for the refurbished menu at Hard Rock Cafe since last year, therefore although we were in the midst of interviewing an eighty year old Peranakan chef for our ‘Food Conservation’ project on the same day, I had to take an earlier exit leaving Gill with the “hard-work” to make it almost on time for the invited event attended by a few Penang base food bloggers.

Last April, Hard Rock Cafe Penang had just launched their refurbished menu with 13 new items in its dining menu; 9 new main courses, 1 new salad, 1 new dessert and 2 new drinks/cocktails. In the lineup of new dishes, there are a few Asian influenced offerings, like their Ferringghi Ikan Bakar,’Tom Yam Seafood Linguine and Legendary Percik Burger,  amongst their American styled South Carolina Smokehouse Sandwich, Texan Smokehouse Sandwich, BBQ Pulled Chicken Sandwich,  Smokehouse Chopped Salad, etc. Though slightly late for the event, I was not the last to arrive that day. While waiting for the remaining entourage to arrive I was served with their Strawberry Lemonade which is sold at RM26.00 per glass, or RM85 nett for a Pint Glass. The sour and sweet drink is made with zesty lemonade, sweet Agave nectar, sweet and tangy mashed fresh strawberries and fragrant basil; appetizing and thirst quenching.I am a straight vodka person, so their Blues Riff Lemonade (RM 45.00) was my favourite drink of the two. Made with SMIRNOFF Vodka, Blue Curacao, Ginger Liqueur and home-made lemonade filled with bubbling club soda. It was smooth, full of layers of taste and the lingering body of vodka; sweet and slightly lemony with an earthy aftertaste. Their salad addition to the dining menu was the Smokehouse Chopped Salad (RM 35.00), comprising of freshly chop mixed field greens, diced smoked chicken, turkey bacon, spiced pecans, cheddar cheese and avocado wedges tossed with pico de gallo (salsa fresca) and smoky citrus vinaigrette. It was fresh, juicy, nutty, sweet and tangy to taste.My favourite sandwich/burger of the day was their Legendary “PERCIK” Burger (RM 48.00 ), medium cooked juicy beef patty basted with a bouquet of Malaysian spices served with sliced crisp cucumber and tangy sweet tomatoes on a sweet fluffy toasted bun, and a side of chunky fries. A reorder of the 10oz burger at medium cooked was placed for a  much needed fair experience of the “real” deal. The Malaysian taste  infused burger was really juicy and moist, slightly spicy, and most importantly warm. Their BBQ Pulled Chicken Sandwich (RM 28.00), tender and juicy hand-pulled chicken meat that was in-house smoked then drizzled with Hickory Bar-B-Que sauce and topped off with sweet and creamy coleslaw and served on a toasted Ciabatta. The sweet and smoky sandwich was served with sides of ranch beans, coleslaw and seasoned fries. Their South Carolina (RM 30.00) was constructed from juicy strips of chicken dressed in homemade tangy South Carolina style mustard Bar-B-Que sauce topped with crisp fried onions and creamy slaw served on a toasted bun. Tangy, sweet smoky and creamy were presented in this main course. The Texan (RM 33.00), again strips of soft tender chicken drizzled with their spicy and smoky Chipotle and Hickory Bar-B-Que sauce and topped with  hot crispy jalapenos and sweet crispy onions, cheddar cheese served on toasted bun. Up the size to a 10oz serving with an additional RM10.00, the bigger it comes the more the fun will be.

My favourite pasta from the list of new additions was their Seafood Spaghetti (RM 35.00). It was the al dente buttered spaghetti and sweet fresh home-made tomato coulis and assorted firm tender seafood that attracted my interest. There was a balance of savoriness, sweetness and tartness from the pureed tomatoes and herbs that stood out from an otherwise common plate of pasta. The accompanying garlic toast was crisp and fragrant, useful at the end for mopping up whatever  left over flavours on the plate. Tom Yam Seafood Linguine (RM 30.00), wok-stir-fried linguine pasta in a spicy tom yam sauce with succulent seafood and fresh vegetables. The linguine was lightly tangy with a hint of spiciness; a little bit of Siamese influence of a western dish to bring some Asian flavours to the Hard Rock Cafe in Penang.Their Ferringhi Ikan Bakar (RM30.00) was baked Seabass filet with spicy Portuguese sauce in banana leaf served with Acar Rampai and steamed rice on the side. The Seabass filet was moist and tender with a slight hint of fishy taste, but the spicy Portuguese sauce was aromatic, strong and filled lots of heat to “kill”. It might be a challenge to those who are not acquainted to the heat synonym to Malaysian food. Dining with vegans no longer would be an inconvenience in Hard Rock Cafe Penang, apart from their vegetable salad selection, they now have a specially created Vegetarian Seasonal Vegetable (RM 25.00) main course. It is a plate filled with stir fried seasonal vegetables with garlic and vegetarian oyster sauce, fried vegetarian prawns, fried bean curd and a side steamed rice. Greens, protein and carbohydrates all in one plate.The new addition to their dessert list is their Mud Pie (RM 35.00), a compact crust base constructed from cookies and melted chocolate topped with smooth and rich Haagen Dazs coffee and chocolate ice cream sprinkled with luxurious amounts of almond flakes and drizzle with bittersweet hot fudge. The ice-cream and almond flakes were comforting and full of contrasting textures.

My personal most memorable dishes of them all the new additions to their Dining Menu would be their Legendary Percik Burger, Texan Smokehouse Sandwich, BBQ Pulled Chicken Sandwich, Seafood Spaghetti, Smokehouse Chopped Salad, Mud Pie and not forgetting the Blues Riff Lemonade. Try what tickles your taste buds and share it with us!

Many thanks to Grace Chiam, their not so new MARCOM manager for inviting, to Chef Awie for taking some time off the grill to explain about their new food items and to the staff at Hard Rock Cafe Penang for serving us the tantalizing food.

Hard Rock Cafe Penang
Address: Batu Ferringhi Beach, 11100 Batu Ferringhi, Penang
Tel: +6(04)881 1711
GPS: N5 28.060 E100 14.498
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Hard Rock Cafe & Hard Rock Hotel Buka Puasa Sets

Posted by Jason Wong On July - 20 - 20124 COMMENTS

It is the month of the year again when our Muslim brothers and sisters fasts to remember the hardship faced by the poor and unfortunate. Muslims around the world will abstain from eating and drinking from dawn until dusk during the Ramadan month.

In conjunction with this year’s Ramadan month, Hard Rock Cafe & Hard Rock Hotel in Penang will be providing diners an opportunity to taste Malaysian favourites alongside great American flavours that will tantalize your taste buds when fasting ends (buka puasa) for the day.

The festive feasting at Hard Rock Café takes on the form of a special platter designed for just for this “Puasa” month, therefore it is time limited. With the platter, we got to indulge ourselves in favourite authentic American selections like Mini Shrimp Quesadillas, Hickory-Smoked Bar-B-Que Beef Brisket, and Apple Cobbler with Vanilla Ice Cream alongside with local favourites like Tomato Rice and Chicken Curry with Potatoes.

The menus will rotate weekly and is available all day long beginning from today (21st July 2012) until the 18th of August 2012 at RM60++ per person. The platter also comes with soup of the day, selected local drinks and dates.

Eat’s Platter Set Menu: 21st Jul to 29th Jul & 6th Aug to 12th Aug.

Eat’s Platter Set Menu: 30th Jul to 5th Aug & 13th Aug to 18Aug.

At the Starz Diner, the Buka Puasa Buffet includes a selection ranging from local appetisers like Rojak Buah-buahan, Pasembur and Kerabu followed by an array of main courses like Udang Kering, Ikan Masak Asam Pedas, Ketam Goreng Berempah, Ayam Masak Merah, Beef Rendang, Lamb Kurma, etc., that are filled with local Malaysian flavours.  The buffet line ends with sweets that are sure to satisfy the traditional dessert lovers with their colourful line-up of various types of kuihs, pastries and traditional pudding or Pengat.

The Buka Puasa Buffet with over 30 scrumptious traditional dishes is available from Monday to Thursday, priced at RM60++ per adult and RM30++ each for children under 12 years old.

Come Friday and Saturday evenings, Starz Diner’s popular Great American Buffet would be available for breaking fast instead. It features most significant American favourites, but for this Ramadan month it will also incorporate some Malay fare to please our Muslim friends. The theme buffet priced at RM108++ per adults and RM54++ per child under 12 years old.

And on Sundays, they will be featuring Pizzeria’s Festive Barefoot BBQ that is priced at RM60++ (adults) and RM30++ (kids). This buffet line will showcase amongst others Marinated Lamb Chop, Gill Veal Sausage, Tandoori Sausages, assorted Satays and lots more.

“The idea of our festive offerings this year is to offer greater variety and selections for the enjoyment of our guests. We believe guests will return to Hard Rock Hotel within the fasting month to try the different variety of menus that is on offer,” said hotel general manager John Primmer.

Apart from dining, Hard Rock Hotel is also celebrating this holy month with a “you can’t resist” room package inclusive of suhur (breakfast) and buka puasa (dinner) at either the Hard Rock Cafe or Starz Diner for two persons per night’s stay for only RM399++ per room per night. The offer is valid from 21st Jul until Aug 17. For details or reservations, call 04-8811711.

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Eng Aun At Cross Roads

Posted by Jason Wong On March - 2 - 2012ADD COMMENTS
(Article was republish on What’s On Penang March 2011 issue)

Eng Aun” would not be foreign to those who frequent the aged and colourful Chowrasta Market in George Town. It is located in a corner shop house at the cross junction of Kimberley Street and Kangsar Road. There many regulars that patronise the place for their house specialties that is available on selected days; pork spare ribs in soy are sold on Thursdays, pork knuckle in vinegar and ginger are available on Saturdays and minced pork patty noodle and braised pork knuckle on Sundays.  The daily regulars are fish meat noodles, koay teow th’ng and stewed chicken feet. With their growing age of the business owners, the eatery only opens for business 5 days week from 7:00am to 12:00pm daily and closes on Mondays and Tuesdays.

Operated by a family, the food is prepared by a loving middle-age couple and the drinks are made to order by their sister. During our last visit we had the luxury to sample their Braised Pork Knuckle Noodle, slow braised pork knuckles in soy sauce and five-spice served with freshly blenched ‘yee mee’ or deep fried noodles. The meat was moist and the layer of skin and fats were firmly tender with a starchy texture. Each bite brings a complex bouquet of sweet meaty taste blended with savouriness and nuttiness with a hint of five-spice. The additional toppings of chopped coriander and spring onions gave it additional aromatics and freshness.

Their Minced Pork Petty Noodle is also something to watch out for. The juicy pan fried minced pork patties are braised in a special homemade gravy that resembles the taste of the “Loh Mee” gravy found Singapore that I have had many years ago while living there. It has a distinctive spice taste with a light sweetness that blends very well with the taste of the mince patties. The mince patties were pan fried until the surface was caramelised and the middle still moist and tender.

Choice of accompanying noodles to go with the minced pork patties is up to your preference of texture that one enjoys. Our preferred combination is koay teow + bihun in clear soup for a smooth and grainy contrast, with the braised pork patties on the side to preserve the original flavours of the braising gravy and pork patties.

Another special of theirs is the Stewed Chicken Feet in dark soy with thick shitake mushroom. The chicken feet were cooked until soft but yet still maintaining their shape and form, the shitake mushrooms tender and full of flavours from the stewing gravy and collagen rich chicken feet.

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Chalk & Cheese with Chef Tommes

Posted by Jason Wong On February - 17 - 2012ADD COMMENTS

Equipped with a business degree and “practically” trained by 1 Michelin Star (Wylie Du Fresne) and 3 Michelin Stars (Jean Georges Vongerichten) chefs, the German born Chef Tommes has currently made Penang its home base for culinary excellence and have created “That Little Wine Bar” and “Irrawaddy Fine Foods. Fellow food and wine connoisseurs that are constantly in search of good food and nice wine in Penang would not be foreign to “That Little Wine Bar“, especially.

To add another feather to Chef Tommes’ hat of achievement would be the soon to be aired Asian Food Channel original programme, Chalk & Cheese. The show’s first episode is set to be broadcast at 9:00pm on the 20th of February 2012.  Tommes who is the resident chef on the 12-episode cooking programme is paired with JoJo Struys to bring the audiences on a gastronomic tour of Malaysia while introducing local ingredients and sharing the untold tips and tricks of how professional chefs prepare and cook myriads of appealing dishes.

Chalk & Cheese’s concept is to take two rather diverse personalities (one that is a trained chef and one that has zero cooking experience) and throw them into a kitchen, exploring the various natural ingredients found in Malaysia and imparting some cooking knowledge with some trick of the trade at the same time. The interaction between Chef Tommes and his co-host will also leave a fit of laughter that is sure to entertain those who normally associate cooking shows as “boring”.

In each episode, Chef Tommes will use and explain one locally available ingredient, such as bamboo, strawberries, ginger and senduduk (an Asian herb with medicinal properties), and shows JoJo how to prepare exquisite dishes with them, including roast lamb with bamboo heart confit, scones with strawberry jam, black and white sesame tuna with ginger marinade, and senduduk chicken. Some of these dishes will be available at That Little Wine Bar on the week when the respective recipes are shared and aired. Now it is no longer a 2D cooking show, it is now a 3-dimensional cooking programme that lets you see, hear and also taste. Dinners would need to watch out for the episode or menu updates on TLWB’s Facebook or in-house menu boards.

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Celebrate and indulge with your love ones this Valentines with some of the dinning promotions in Penang hotels & restaurants.

E & O Hotels’ Sarkies’ Valentine Romance Buffet Dinner Romance Buffet Dinner

  • @ RM98++(adult) and RM49++(child)
  • With free flow of wine, beer & soft drinks @ RM138++(adult) and RM68++(child)

E & O Hotel’s 1885 Valentine Candle Light Dinner

  • Set Menu @ RM188++ per person
  • Set Menu with Wine pairing @ RM248++ per person

Shangri-la’s Rasa Sayang Resort Spa

  • Feringgi Grill Valentine Set Dinner @ RM298++ per person
  • Spice Market Cafe Valentine’s Day Buffet @ RM198++(adult) RM99++(child)
  • Pinang Restaurant & Bar ‘s Candle Light Dinner by the beach @ RM159++ per person

Golden Sands Resort’s Sigis Bar & Grill on The Beach

  • 6-Course Romantic Set Dinner @ RM129++ per person
  • Private Caban Dinner on the Beach @ RM2,000++ per couple.

Line Pine Hotel’s Matsu Japanese Restaurant Set Dinner @ RM350++ per couple and RN85++ per child.

Parkroyal Hotel

Hard Rock Hotel’s HRC Dinner Set @ RM155++ per person

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