Gourmet Garden

Shangri-La’s  Golden Sands Resort has just launched their Sigi’s Bar & Grill Beach Bar, an addition to their alfresco no-frills, real food restaurant by the beach. The have got the soft sand at their feet, whacky bean bags, relaxing reclining chairs, soothing sound of waves washing ashore sand, the cool sea breeze, the warmth of a setting sun and a variety of beers, Mojitos, wines, cocktails and soft drinks, but the picture is not perfect without you.The beach front bar that is capable to cater to 60 pax opens from 5:00pm to 12:00am daily with a mixologist a.k.a bartender mending the well equip 10 sitter bar sheltered in  a star-shaped canopy that allows you to enjoy the fresh and cooling sea breeze while taking in the magnificent sun setting at the horizon.  As the moon rises so does the “temperature” at the beach bar where a live band is ever ready to entertain you with their rendering of good old classics to the most recent chart toppers. During the launch event, attended by the likes of media journalist, food columnist, VIP guests and corporate partners, we were entertained by a bartender flipping bottles like the scene in Cocktail with Tom Cruise. Then there were the flame eaters that don’t only swallow the lit torches but also spit fire to heat up the excitement. As part of the launching program, the adventurous were given the opportunity to try their hand in mixing up their own cocktails to experience the flair of being a “bartender”.  One of their longest staying guests from Germany who have logged around 5,000 room stays was seen enjoying the action at the bar with the other invited guests. As the night got older and with all the Mojitos, beers, wines setting in, we had to bit farewell Golden Sands Resort’s and SBG’s team for the whirling good time, tasty Spanish styled Tapas and great drinks with a heavy heart.

If you are ever in Batu Feringgi in the evening, why not give them a try and see what they can serve up to you for your before dinner drinks to help you get the mood going before a proceeding to savour the tantalizing dishes churned out by their new in-house chef, Fredrick. Attending the event with us were Jazz & Trista, Jennifer and Joling. You may want to visit their blogs to see better looking photos and also read about their time there.

Sigi’s Bar and Grill On the Beach
Shangri-La’s Golden Sands Resort
Batu Feringgi Beach 11100 Penang Malaysia

Tel : 04 886 1852
Business Hours : 11am-6pm, 6.30pm-10.30pm (Beach Bar: 5pm-12midnight)

Popularity: 3% [?]

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Hainanese cuisine plays a big role in Penang’s food culture and heritage. Although some of the dishes are influence by the Hokkiens and Peranakans, it is distinctively different. The influences are all due to the demographic changes and history. Many centuries back, a Fujian a.k.a Hokkien minister was sent to the Hainan Island to assume the responsibility of the local government, and thus the beginning of the exodus of Hokkiens to the island that was and is still inhibited by the local tribes.And thus, this gave birth to the Hainanese dialect and its cuisine.

Then at the start of the previous century (19th), many Chinese migrants came to the Malay Archipelago to escape the deteriorating living conditions and the Japanese invasion. And with them they brought their heritage and culture which was later merge with Peranakan and Western cooking practices to give birth to the Nanyang Hainanese dishes that are now part and parcel of the Nanyang Flavours.

The border line similarities of dining heritage in Penang are very thin and some times confusion occurs. Many people confuses Popiah (薄饼) which is a Fujian delicacy with the Nanyang Hainanese Choon Pheah (春饼) that is one of the popular dishes that is a must when dining in any established Hainanese eateries or restaurants. The difference is not merely in its outlook, but the taste package and texture and the dipping sauce that comes with it. We are lucky through our research journey to have found people who are equally passionate of the food heritage  that are willing to share the treasure that they have amass from their forefathers. Lim Jit Chuan (林日川), who is the head of the family, is an experience chef/cook in the infamous Beach Corner that used to operate in a MPPP food court lot behind Park Royal Hotel, and now on a piece of land just next to Tarbush in Batu Ferringghi. His son, Wilson Lim 林方义 who runs a Choon Pheah stall in Long Beach food court off Jalan Batu Ferringghi had graciously open up their kitchen to share with us the making of their Hainanese Choon Pheah which are well accepted by locals and tourist alike.

The making of a traditional Choon Pheah  starts with its basic handmade batter, not dough as like Popiah, made from eggs, cooking oil, tapioca and glutinous rice flour and plain old H2O (water). The concoction is hand mixed to introduce air and also to bring out the starchy texture of the Choon Pheah skin.After the batter reaches the right consistency or viscosity, it is then moved to the cooking station where it is individually pan-fried with a thin coat of oil until the shape is formed or firms up. The batter when it is ready to leave the pan, it resembles a piece of crepe but with a more elastic texture. After it is deep fried, it has a crisp then springy mouth feel that is followed with a lightly sweet taste. The Popiah wrapper or skin is only crunchy to feel after being deep fried.  Apart from the distinctive difference in taste and texture of the wrapper, the fillings of both Choon Pheah and Popiah also have their own flavour profiles. The main difference lies in the ingredients, seasoning and cooking method. The Choon Pheah filling has in it prawns, meat (can be chicken or pork, mince or chunks), crab meat, julienne cabbage, shredded jicama and carrots, wedged red onions, and seasoned with salt, sugar, pepper and most importantly 5 spice powder to make it authentically Hainanese. The Poppiah fillers are usually julienne jicama or yam bean (sengkuang), chopped green beans, diced bean curd (taukuah), and sometimes with crab meat without the 5 spice powder.After all the ingredients for the Choon Pheah is all julienned and chopped up, they are stir fired and braised until they are tender yet maintains the crisp texture with a sweet savoury taste. The batches of fillings are then left to cool down before being assembled into a Hainanese Choon Pheah.When the stir-fried vegetables and meats have cooled down, poached crab meat is added before the Choon Pheah is finally assembled by the gentle yet efficiently fast paced hands. For each individual Choon Pheah to be cooked evenly, all the assembled pieces have to have the similar size and weight. This will fasten the frying process with fewer complications.Each order of Choon Pheah are normally fried a-la-minute and served fresh from the fryer with a dipping sauce nicknamed “ang moh tau yew” which is roughly translated to “English Soy Sauce”. The dipping sauce is actually a concoction of chopped red onions, julienne red chilli, Worcestershire sauce and sometimes HP Sauce or some plum sauce. It shouldn’t be your common chilli sauce in a bottle with strong spicy and sweet tastes that will overwhelm the natural sweetness of the Choon Pheah. At the end of the day, the Choon Pheah should have a crisp texture on the surface with a soft springy layer of skin before the sweet and savoury tender vegetable and meaty fillings. And the dipping sauce should complement the sweet Choon Pheah with a slightly spiced and tangy taste that enhances the experience rather than colliding with each other.

The followings are some of the places that we know of where you can find Hainanese Choon Pheah  on offer with their own interpretations:

1. Long Beach Food Court @ Batu Ferringghi.
2. Beach Corner Restaurant @ Batu Ferringghi.
3. Hollywood Restaurant @ Tanjung Bungah.
4. Lengkok Burma Hawker Area (Formerly at Senior Citizen Association)
5. Hai Onn @ Burmah Road.
6. Hainanese Delights @ 1926 Hotel on Burma Road.

Try them and let us know do you think of them here. How authentic are they?

Popularity: 5% [?]

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The Hard Rock franchise being an American brand, will be introducing an American themed buffet coming April 6th, 2012. Recently, we were invited together with other journalists from mainstream print media and magazines to a simple media preview before the actual launch of the buffet. The “Great American Buffet” will run from April the 6th onwards, on Fridays and Saturdays at their in-house Starz Diner for dinner only. The buffet is priced at RM108++ for an adult and RM54++ per child of below 12 years old.Hosted by their Sales & Marketing Director, Ms. Betty Lim and their Marketing Communications Manager, Ms. Elisa Saw, the media entourage was given an introduction to the concept and items that will be featured in their themed buffet line. Each individual item that will be showcased in their Great American Buffet has been carefully picked by their Executive Sous Chef, Mr. Beh Aik Aun and prepared by their dedicated team of chefs. The items that have been selected are significant and are popular dishes widely enjoyed by the people of United States of America.The buffet spread with over 70 dishes includes appetizers, salads, hot and cold entrees, chilled seafood on ice and a line up of desserts that will tantalize every foodie’s taste buds. The appetizers rage from their signature “Prawn Salad with Tomato & Basil” to their signature “Buffalo Chicken Wing with BBQ Sauce” to the much accepted Tex-Mex style Guacamole and Nachos to soups and chowders.

Buffalo Chicken Wing with BBQ Sauce

Seafood Chowder

Main courses they will be serving in their Great American Buffet line will include their version of spicy “Grilled Cajun Prawns with Mint and Mango Salsa”, moist firm “Lamb Burger with Caramelized Onion”, beefy “Grilled Rump Steak with Onion Jus”, rich “Macaroni and Cheese”, savoury “Seafood Jambalaya”, tangy “Blackened Fish with Citrus Butter Sauce” and lots more. They will even have a carving station that will also serve the like of tender and juicy off-the-bone “Smoked Beef Ribs” and succulent “Roasted Lamb Leg” for a start.

Lamb Burger

Macaroni and Cheese

Blackened Fish with Citrus Butter Sauce

Smoked Beef Ribs

And to complete the meal, there will also be a selection of desserts to cleanse the palate with. These include creamy rich “New York Cheesecake”, sweet and textured “Pumpkin Pie”, crunchy nutty “Pecan Pie”, zesty “Lemon Meringue Tart” and more.

From left: Pecan Pie, New York Cheesecake, Pumpkin Pie then Chocolate Mouse Cake.

As Hard Rock Hotel Penang’s GM, John Primmer put it, now with the Great American Buffet one would be able to savour the popular dishes from different American states and enjoy the fun and entertainment that is synonymous with the American brands’ “trained” servers while dining. All these are possible at a reasonable price of RM108++ for an adult and RM54++ per child of below 12 years old, minus the long-haul flight ticket to USA.

For reservations please contact the follow:

Hard Rock Hotel Penang
Batu Ferringhi Beach, 11100 Penang, Malaysia
Email: fb.penang@hardrockhotels.net
Main Line: +604 8811 711

The followings are the photos of the actual buffet line and atmosphere during the official launch of the buffet on the 6th of April 2012:

Popularity: 4% [?]

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In the hope of making a better living and finding a means to support their family, many Chinese migrants left their home and found their way to Nanyang (南洋) or other words Malaya. Some left their loved ones behind and some came with their family.

The Hainanese was the last Chinese dialect to have found their way to Malaya back in the 1920′s. Being late comers to the Peninsular, they found themselves having to adorn the aprons of kitchen helpers, cooks, chefs, domestic helpers for the British and Peranakans (Baba and Nyonya). Thus, the Nanyang Hainanese has inherited the skills and knowledge of their employers in dining etiquette and cooking methods, and therefore gave birth to the Hainanese cuisine in Malaya.

While growing up we found ourselves having the opportunity to savour and experience what Nanyang Hainanese food were and used to be flavourful, passionate and filled with respect. I still remember having celebration in Hollywood Restaurant at Tanjung Bungah, snacking on Western delights in Tip-Top cafe in Pulau Tikus and eating simple meals at Loke Thye Kee on the junction of Burmah Road and Penang Road. Sad to say good times doesn’t last long, many of these establishments have faded into the sunset and those who are left still standing might not last any longer due to the unforgiving-ness of time.

Treasure that is splendid and flavourful, once lost it is forever. Having said that, the traditional Hainanese Pork Satay or “Satay Babi” served with the sweet potato sauce and toasted bread is one aged old favourite that is slowly losing its battle with time. Being exceptionally different from the usual Malay or pork-free satays that are of abundance in Malaysia, it is definitely unique to the Malaysian and Singaporean Hainanese community.Satay itself is myth-ed to have originated from Indonesia, Malaya Peninsular, Middle East and even China, be it where it is from it is one of the much celebrated meat on skewer in the Malay Archipelago. The traditional Hainanese Satay consist of two (2) pieces of evenly sliced lean pork loin and a piece of pork fat skewered in between on a “lili” (in Hokkien) or the midribs of the coconut leaflets, at present it has been replaced by the mass manufactured bamboo sticks/skewers. The lean meat and fat is marinated in a dry rub that consist of turmeric powder, garlic and other secret ingredients that we cannot reveal due to a promise made.

The ready prepared skewers of sinful porkiness are grilled over a charcoal fuelled open heat a-la-minute. Each skewer while being grilled is basted with a basting mix that contains freshly squeezed coconut milk, water, turmeric and some seasonings.The other important part of the Hiananese Satay is the dipping sauce which is distinctively different from the usual spicy and nutty peanut sauce that is widely available. Traditionally it is served with a sweet potato base dipping sauce made from its mash, water, sugar, tamarind, chilli and seasoned to taste. Back then, the Hainanese Satay is served with only charcoal heat toasted bread baste with the basting concoction that gives it that yellowish tinge. It is still practice at present, plus the addition of cut cucumber and onion at certain stall(s).In Penang, there are two (2) Hainanese Satay vendors that still practice the recipes and methods that their grandfather and father have handed down to them. Thus they are the third (3rd) generation of Hainanese Pork Satay vendors that have witness the change that time has on their traits. During the day there is Uncle Tong or “Ah Aun” who is already 67 and still burning strong and caters to the upper market that drives by his tricycle stall in their big cars for their weekly fix of satay. He now only opens on Tuesdays and Saturdays from as early as 7:30am until everything is sold off, which may be by 12:00pm or so. On Tuesdays, you may be lucky enough to find him at Bangkok Lane (Lau heok hnui) after 12:00 or 1:00pm when business is much slower. The best is to be early!    In the evening 59 years old Uncle Wang or “Ah Chye” as we like to call him can be seen at the junction of Carnavon Street and Chulia Street manning his tricycle stall  that caters to the dinner and supper crowd, and promote our Penang food heritage to visiting foreign tourists that walk along Chulia Street sampling some of the hawker street foods available. Ah Chye operates daily from 7:30pm onwards and only rests on Sundays. He too need to be early, sometimes his satay finishes by 10:00pm or even earlier.Other than the traditional sweet potato sauce, Ah Chye also prepares and provide the usual peanut sauce that he makes with his secret recipe that he has yet to share with us. He also sells the chicken version of the Hainanese Satay if you are not pork-person.Both Ah Aun and Ah Chye are good friends who we have met and befriended for our food research project. They used to sell satay made from pig’s small intestine or “hoon cheang” which requires more preparation effort and time, plus the decline of demand from the younger generations. Ah Chye once said, going further back in time roughly before 1971, his father and grandfather also sold satay skewers that were made of a piece of pig’s liver, small intestine and lean meat.

Time is unforgiving, savour what we have at present before it is lost to history.

Popularity: 3% [?]

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Amidst the row of pre-war houses along Kimberley Street in George Town, Penang, there lay many hidden treasures waiting to be uncovered by the young and restless. House in these old buildings are people and businesses who have seen Penang’s development through their century old windows. In this busy street, many famous delicacies that are significant to Penang’s food heritage and culture that are key to it’s food tourism were born, koay teow th’ng stall that once used abalone as a condiment, a dessert stall that have grind through three (3) generations, Hainanese kopitiams who have brewed coffee for and fed generations of patrons, Char Koay Teow’s that have filled the tummies of movies goers who frequent the once bustling independent cinemas around town, etc.

One of the many businesses who have set a foot hold on Kimberley Street is Nam Kie 南佳, an 83 years old Hainanese Kopitiam that was once a bustling meeting point for many Hainanese migrants that came to Penang in search of a better life. Then, Nam Kie 南佳would normally operate in the day time with a non-pretentious menu of good old Hainanese Kopi, homemade Kaya, charcoal flame toasted bread and soft boil eggs. Now, after handing the reins to its 3rd generation, they have added Hianan Char to their staple. Apart from Nam Kie 南佳, Khee Cheang Leong 喜昌隆, which is still operating, was also available to provide for the night dwellers with a similar offerings and may be more.Though coffee was brought into the then Malaya, it has gained much popularity and demand by the migrants be it Chinese, Indian and even the Malays who have made the once colonial trading hub their center of business, life and home. What sets the Hainanese kopi or coffee apart from the Western world coffees is the method of processing and the technique of brewing the bitter kopi beans. The beans are roasted in a wok with sugar, butter and wheat, thus the malty rich and buttery creamy taste that is produced after brewing with the optimum water temperature, right size of cloth filter and most importantly the experience and skill of the master brewer. We were told that if all the combinations are right, the brewed kopi ‘O” or black coffee would induce a drunk or “high” sensation that is still an myth to me.

It depend what is the preference of the drinker, the generic Hainan kopi can be served Kopi “O” (black coffee with sugar or without), Kopi (coffee with sweeten condensed milk), Kopi-C (coffee with sugar and evaporated milk) or anything that fancies you. Nam Kie 南佳 has given me the opportunity to taste a Kopi “O” that delivers sweetness with a slight bitter after taste without the acidic end, and Kopi that is creamy, sweet that ends with a bitter sensation to the tongue.Kaya is the Peranakan version of a Western jam, made from eggs, freshly pressed coconut cream, pandan (screw pine leafs), sugar and lots of patience.  Nam Kie 南佳 double boils their Kaya concoction for at least half a day until it naturally turns brownish in colour and develops a distinctive rich creamy coconut flavour over distributed charcoal flames. If the Kaya is cooked thoroughly, then the longer it will last in room temperature. Quality ingredients also determine the live span of the Kaya, we were told that they used to make Kaya that can stay fresh for at least 2 weeks without refrigerating. As time changes, the quality of sugar and coconut has decline and thus reducing the live span to around 1 week.With the rising competition from organized food courts and fast food franchises, Nam Kie 南佳 has begun to dish out the family style Hainan Char or Hainanese Stir-Fried Noodles to recapture their dwindling customer base who have either moved out from bustling city or have moved on. Their Hainan Char is similar with the Penang style Hokkien Char minus the prawn base stock and the dark soya sauce used to give colour and taste to the carefully choreographed stir-fried yellow noodles and vermicelli. In it’s original form, their Hainan Char consist of lean pork slices and fresh prawns stir-fried with fragrant garlic and lard, which then serves as a base to a handful of yellow noodles and rice vermicelli and mustard leaves that are braised in a sweet soup stock for extra flavour.For added colour and taste, you may request for the dark version of the Hainan Char that infuses dark soya sauce for a nutty and savoury caramel flavour.If you are lucky enough, then you might get to try their Oyster Noodles or Oh Mee that is filled the flavours from the sea, little bit earthiness and a little bit of creaminess.If you are not rushing from place to place and fighting with the clock, try stepping back into time and savour the atmosphere it reflects and taste the flavours and feel the passion that have aged and polished with time. Give thoughts to the hard-work and discipline to those who still strive to give you the best on the table, like the Hainanese Satay vendors that hand-make the pieces of meat into works of “art”.

Popularity: 7% [?]

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At least 2 years, we have not really been to Kuala Lumpur (KL) to explore the food scene. Last month we were there for a working plus leisure visit. The trip brought us to Jalan Peel for Hakka Yong Tao Fu, Cheras for some old school Hakka dishes, Jalan Imbi for fried Hokkien Mee, China Town for some handmade delicacies and also Lot 10 Hutong for their publicize gathering of famous good eats around Kuala Lumpur.

Those unfamiliar with Lot 10 Hutong, it is a food court that gathers the famous and much liked KL delicacies Tan Sri Francis Yeoh of the YTL Group of companies adores and frequents. Therefore, it is a melting port of sort for tourists and people of KL. This Hutong houses not only well known names from and around KL but also the some brands from Singapore and Hong Kong.Lot 10 Hutong in many ways is similar to Gill’s vision, in fact is similar to her food outlet concept that she have conceived back in 2002. Though time has passed, we are still developing the idea and working to achieve it soon. This is also one of the reasons for setting up this blog, to encourage and promote our local food culture and heritage so that it will not become extinct and loss forever.
Both of us only had limited space to fill, thus we only tried things that caught our senses. And from all the brands we tried, our favourite would be Ducking’s (王帝鸭) roast duck and Imbi Road Original Pork Noodles’ (燕美路正庄豬肉粉) mince pork noodles. With a vast variety of selection or combination, we opted for their “Roasted Duck Drum Stick with Noodles” and “BBQ 3 Combo with Rice” sets. The Roasted Duck Drum Stick with Noodles set came with springy crisp wantan noodles dressed with the drippings from the roast duck, juicy tender whole roasted duck leg and some blenched pak choy. The duck was meaty sweet and filled with the flavours of the spice bouquet, that mimic the taste of the roast goose that we had in Hong Kong 2 years back.BBQ 3 Combo with Rice set came with a personal selection of roasted meats that we wanted to try, salted ducked, char siew and roasted duck, pork lard rice to replace the plain white rice and few pieces of cucumbers on the side. Char Siew was average to our preference, the ducks still stole the lime light amongst our selection. The salted duck or 咸水鸭 was firm and tender with rather salty savoury taste which we found to have gone down well with the pork lard rice. The pork lard rice or 猪油捞饭 was fragrant and rich with a nutty fermented sweet and savoury taste. The best thing is that the rice was al dente with firm individual grains coated with flavour, not lumpy or over hydrated.

We were quite skeptical of Imbi Road Original Pork Noodles (燕美路正庄豬肉粉) at first, but at least this time we were not disappointed. We especially like the mince pork that lace their bowl of smooth and springy noodle or “fen” (粉). The mince pork had a smoky caramel flavour to compliment the creamy taste or lard; it also had a meaty taste similar to that of pork floss. They have been in business since 1943.We also had a go at Hon Kee Famous Porridge (汉记靚粥), famous for its Cantonese style porridge since 1949. For a sampler we tried their Raw Fish Porridge set, thin slices of raw fish meat served with a, not so hot, bowl of plain rice porridge, condiments (roughly chopped coriander & shredded ginger) and dipping sauce (soya sauce & sesame oil). Some of the fish slices still had bones in it and the porridge not pipping hot as one would expect.Other than food, we also tested their drinks and desserts. The kopi ‘O” was average in taste with slight sour end, and the chendol did not hit the spot as those found in abundance in Penang.

Our overall experience at Lot 10 Hutong as a whole:

• Add: Lot 10 Hutong, LG Floor, Lot 10 Shopping Centre, 50 Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia.
• Tel:  +60 (3) 27823591
• Business Hours: Monday -  Sunday 10.00am – 10:00pm

Popularity: 3% [?]

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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.

Popularity: 3% [?]

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The name “Cheers” reminds me of an American situation comedy television series that ran for 11 seasons from 1982 to 1993. The tag line “Everybody Knows Your Name” from the theme song is still deeply edged in my memories. I guess it would be great to go to a place for some chow and drinks, relax and be recognised for who you are!

Last weekend we were invited over to “Cheers Restaurant & Bierhous” situated off Jalan Tanjung Tokong, directly opposite of Caltex petrol pump. We have been there before on our own accord and didn’t give much thought of the place then but after the current visit, we did find that the kitchen have made some fine tuning and were able to present a better meal. It was an open invited review and attended by 10 and the food served had their portion increased to suit our numbers.

Let’s start with their “Homemade Mushroom Soup” (RM9.80) as an appetizer to warm the palates. The soup was thick and creamy with a sweet earthy taste. There were bits and pieces of mushroom blended into the soup to give it some texture.We were given 5 of their signature main courses to sample and review, starting with their “Cheers Fisherman Sensation” (RM29.80). On the plate were pan grilled sea-bass and dory fish fillets, prawns, cheese baked mussels and chuka idako (marinated baby octopus) dressed in a garlic butter sauce. There was contrast of texture from the well seasoned seafood items which were finished with a non-fail able sweet buttery garlic sauce.Continuing with the mains was their “Cheers Seafood Chicken” (RM31.80). A perfectly butterfly chicken thigh baked until tender with a layer of seafood mix and a rich and fragrant cheese jacket and served with fresh greens, creamy Japanese sweet potato mash and a sweet tangy mandarin sauce.  The chicken chop is an alternative to the usual chicken chops, but the price tag was slightly on the high side on our accounts though the combination was exotic and quite appealing. Then came their “Cheers Burger Special” (RM21.80), a double patty burger on a toasted bun and served with golden fries and coleslaw. The moist and tender pork patty was peppery, well seasoned and a good compliment to the earthy sweet and savoury seafood patty that contains salmon, scallop, mussels and prawns. The burger is worth every single cent “paid”!The fourth to be sent out from the kitchen were their “Cheers BBQ Ribs” (RM29.80), marinated with their special combination of herbs and spices overnight, then wrapped in foil and slow roasted in a conventional oven until tender and off the bone. The ribs were glazed with their BBQ sauce that had a sweeten end which was slightly over for us, but the texture well compensated.Lastly, we had their fusion “Cheers Knuckles for 1″ (RM29.80). De-boned tender pork knuckle meat served with its crackling, spicy green mango salsa and malty beer reduction brown sauce. Though is not an original, the combination of German taste and Asian flavours did managed to peep out. The last time we had this item at Cheers; it was quite a disappointment with its dry and unappetizing meats.

Our overall experience:

• Add: 3X, Jalan Pantai Molek, Tanjung Tokong, 10470 Penang, Malaysia
• Tel:  +60 (4) 8999 757
• Facebook:  https://www.facebook.com/pages/Cheers-Restaurant-Bierhaus/227503800646941
• Business Hours: Monday -  Sunday 3.00pm – 1:00am

Popularity: 3% [?]

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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

Popularity: 4% [?]

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A recent trip to Gurney Drive took us to the newly open Gurney Paragon Mall and to Brussels Beer Café that was recently opened. Brussels’ heart and soul is their bar that serves a wide variety of imported and draft beers, like Belle-Vue, Hoegaarden, Stella Artois, Leffe fresh, etc. Although beer is like the blood in their veins, but the Belgian cuisines that are churned out from their kitchen are like the air they breathe.

Brussels Beer Cafe also serves a variety of Belgian dishes that will tantalize the taste buds and fill the hunger puns. Listed in their menu, we have found Crispy Roasted Pork Knuckle, Braised Lamb Shank, Belgium Foot Long Doggies, Moules Mariniere, and Homemade Belgian Waffles.

Before the light meal that we had, we cleanse our palates with Belle-Vue Kriek which was much recommended by Caryn who also likes to savour great beers. Belle-Vue is a Belgian lambic beer made through spontaneous fermentation of Morello cherries by the wild yeasts/bacteria that are native to the Senne Valley. The beer has a vinous or red-wine appearance with a sweet foretaste and a cider-tart aftertaste. It is sweet, fruity, and creamy but lacks a full body.

To pair Belle-Vue we asked for the Blind Finches, meaty minced pork balls wrapped with a slice of salty and smoky pork bacon slowly braised in a sautéed  onion and Laffe Blonde sauce.  The sauce was slightly sweet, herby (oregano) and peppery with alcoholic aftertaste.

One of the main courses that were well recommended by their staff was the Moules Mariniere. It is a pot of 500gm fresh live imported mussels steamed with garlic, celery, onions, thyme and white wine. The mussels were smooth and tender with a sweet earthy taste, but the white wine sauce was over salty. If the mussel flesh had a bigger size, thus bigger bite then it would be more attractive. They also serve other moules varieties that are prepared with beers.

Last but not least and our favourite was their Braised Pork Cheek, a slab of sinful porky and sweet well proportioned fat and meat lean pork cheek slow braised until tender and served with rye bread, fluffy buttery potatoes, crisp sautéed asparagus and a malty Franzikaner sauce. Though fatty the cheek was it was not greasy, and the proportion was just nice to flavour the lean meat and give it contrast of texture.

Our overall experience:

Popularity: 9% [?]

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The Chinese New Year of the Golden Dragon is just 7 days away, here are some dining ideas for the traditional “Reunion Dinner” at some of the well known hotels in Penang.

Starz Diner at Hard Rock Hotel

Hard Rock Hotel’s Starz Diner

•  20 to 24 January 2012
• Buffet Lunch: RM68++
• Buffet Dinner: RM88++

Tamarind Brasserie at Parkroyal Hotel

The Bungalow at Line Pine Hotel

Line Pine Hotel’s The Bungalow

Chinese New Year Eve Dinner – 8 course sit down dinner

•  22 January 2012
• 7:00pm to 10:30pm
• RM888++ (menu1) RM1,188++(menu 2)

Chinese New Year Buffet Lunch

• 23 to 25 January 2012
• 12:00pm to 3:00pm
• RM68++ (Adult) RM38++(Child)

Chinese New Year Buffet Dinner

• 23 to 24 January 2012
• 7:00pm to 11:00pm
• RM98++ (Adult) RM48++(Child)

Garden Cafe at Golden Sands Resort

Golden Sands Resort’s Garden Cafe

Chinese New Year Eve Prosperity Buffet Dinner

• 22 January 2012
• 7:00pm to 10:00pm
• RM108++ (Adult) RM68++ (Teens) RM42++ (Child)

Year of Dragon Buffet Brunch

• 23 & 24 January 2012
• 7:00pm to 10:00pm
• RM88++ (Adult) RM48++ (Teens) RM38++ (Child)

Chinese New Year Roast & Carvery Buffet

• 25 January 2012
• 7:00pm to 10:00pm
• RM69++ (Adult) RM29++ (Child)

Shangri-la Rasa Sayang Resort & Spa

Rasa Sayang Resort & Spa’s Spice Market Cafe

Reunion Buffet Dinner

• 22 January 2012
• 6:30pm to 10:30pm
• RM198++ (Adult) RM99++ (Child)

Chinese New Year Buffet Brunch

• 23 & 24 January 2012
• 12:00pm to 3:00pm
• RM120++ (Adult) RM60++ (Child)

Chinese New Year Dinner

• 23 & 24 January 2012
• 6:30pm to 10:30pm
• RM198++ (Adult) RM99++ (Child)

 

Rasa Sayang Resort & Spa’s Pinang Restaurant & Bar

Prosperity Sunset BBQ Dinner

• 22 January 2012
• 6:30pm to 10:30pm
• RM198++ (Adult) RM99++ (Child)

Sesame & Soy and G Cafe at G Hotel

Sarkies Corner at E&O Hotel

E&O Hotels’s Sarkies Corner

Prosperity Chinese New Year Dinner

• 20 to 22 January 2012
• 7:00pm to 10:30pm
• RM88++ (Adult) RM44++(Child)

Chinese New Year High Tea

• 21 to 24 January 2012
• 12:00pm to 3:00pm
• RM68++ (Adult) RM39++(Child)

Chinese New Year Dinner

• 23 to 24 January 2012
• 7:00pm to 10:30pm
• RM88++ (Adult) RM48++(Child)

Popularity: 7% [?]

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Located in Campbell House, an old vacant run down pre-war building turned new breed of heritage hotel, Il Bacaro is a traditional Venetian street tavern which serves authentic Italian dishes in a nostalgic setting with black and white photos of the owners’ childhood memories.

Roberto Dreon is the owner cum Chef of the hotel and restaurant. Like most Italians, the emphasis on freshest ingredients only has “forced” the kitchen to make and serve freshly baked breads, handmade pasta varieties and their homemade sauces and gravies. All the cooking, baking and roasting is all done in their fully equipped kitchen that even has a custom built wood fired oven. Supporting Roberto is Nardya Wray who is also the co-owner of this cosy restaurant and hotel.

First up was their self baked bread served in a Chinese bamboo steamer with olive oil and balsamic vinegar. The bread was soft and fluffy with a slight chewiness, the olive oil was fresh and buttery and the balsamic was sweet and tangy.

For salads, we had their Rocket Salad with Poached Pear & Goat’s Cheese. It is a medium salad with loads of bitter nutty Rocket leaves dressed in a caramel flavoured balsamic vinaigrette, thick slices of light and creamy goat’s cheese and generous portions of sweet tender poached pears in red wine.

For pizza we had their White Pizza with Rucola, Cherry Tomatoes, Egg and Parmigiano. The crusty pizza base was thick and firm with a slight smoky taste plastered with a luxurious coating of fragrantly baked cheese topped with fresh bitter sweet Rucola, juicy cherry tomatoes, a smooth and rich sunny side up egg and sprinkles of shaved savoury Parmesan cheese.

Main courses, we had their Pan Seared Salmon with Green Beans and Orange & Saffron Sauce and Homemade Tagliolini Siciliana. The Catch of the Day came in the form of a tender medium-rare steak of salmon that has been lightly seared and served on a bed of crisp sweet green beans and fruity orange and saffron sauce. Texture contrast was firm meat, crisp beans and smooth sauce.

The other main we had was Homemade Tagliolini Siciliana. Well cooked homemade Tagliolini pasta served with their homemade tomato base Siciliana pasta sauce which was tart with a hint of sweetness that came from the fresh tomatoes used to prepare the Spanish, Greek and Arab influenced sauce.

Final course of the day was their Panna Cotta with Strawberry Coulis dessert. The firm and smooth milky Panna Cotta pudding served chilled with a thick room temperature strawberry purée sauce that was acidulous with a sweet end was pleasing to our taste buds and comforting after a heavy meal. 

Our overall experience:

Campbell House

• Add: 106 Lebuh Campbell, 10100 Georgetown, Penang, Malaysia
• Tel:  +60 (4) 2618290
• Email:  info@campbellhousepenang.com

Open  daily

• 12.00pm-3.00pm Lunch Menu
• 3.00pm-6.30pm Light Snacks & Drinks Menu
• 6.30pm-10.30pm Dinner Menu

Popularity: 3% [?]

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‘Mee Goreng’ or ‘Mamak Mee Goreng’ is one of the many favourite fab foods that Malaysians enjoy and there are many comments on who fries the best. What we look for is not the best but the one that can deliver a more traditional bouquet of flavours. The best is only if we have tasted all the Mee Goreng in the world, or at least in Penang for this case.

Mee Goreng literally meaning fried noodles is myth to have originated from Chinese ‘chow mein’ and believed to have been introduced by Chinese immigrants to Malaysia, Singapore and Indonesia when they immigrated from China. In its’s basic form it consists of  yellow noodles, bean sprouts, egg, bean curd, crackers, fritters, chili and each individual cooks specially concocted gravy. Some stalls may also offer stewed squid or cuttlefish.

The Mee Goreng stall that is found at Chuan Foong (Yok Fong Cafe) on the junction of Jalan Tanjung Bungah and Jalan Chan Siew Teong reminded us of the oldskool flavours that we very much enjoy and look forward for. The stall has been in business for around 37 years in Tanjung Bungah and has been based in Chuan Foong for 20 years and opens 6 days week, resting on Fridays. Business hour starts from 2pm daily.

The stall still practices cooking with open charcoal flames that maintain a more distributed heat wave that will would evenly cook food and enhance its taste. 

Their Mee Goreng is sold at RM3.70 per serving. It has a balance of savouriness from the special gravy used to braise the noodles, sweetness from seasoning with sugar, heat from chilli and creaminess from egg.  Some lime juice from a wedge of freshly cut lime provided a taste of freshness to the plate of old flavours.

Other than Mee Goreng, they also have Mee Rebus and Pasembur which are also favourite items sold by Mamaks in Malaysia. Their Mee Rebus is sold at RM3.70 per serving. Although it is not exceptional, but it is still good enough satisfy the occasional cravings.

Their Pasembur is price at RM3.50 per serving which come with juicy and crunchy roughly julienne cucumber and jicama (sengkuang in Malay), crispy prawn crackers, fluffy fritters, firm bean curds cubes, and a rich hardboiled egg. We especially like the prawn crackers, which were well seasoned, that went well with its thick sweet and spicy gravy.

Overall, the Mee Goreng is well flavoured and has that unique wok sear aroma and taste, the Mee Rebus is a bit general in taste, and the Pasember is above average in texture and taste in terms of the ingredients and gravy. It would take us a few more visits to gauge their consistency for sure.

Popularity: 4% [?]

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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:

Popularity: 5% [?]

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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. 

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.

Popularity: 6% [?]

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Many people say that ‘food blogging’ is all fun & play, but I beg to differ. It is a lot of work, but we enjoy every calorie if it. It is more enjoyable when we are hosted by business or people are passionate about what they cook-up and are able accept criticism and suggestion when there is any.

Last week we were called in to sample and give constructive feedback by a 7 month old seafood restaurant in Bukit Tambun, Ho Ho Food World. Our last visit to Tambun, a famous point of interest for seafood in Seberang Perai Selatan, was roughly about 3 years ago. It has been quite a long time and there have been many changes ever since.

In the hosted dinner, we had about 9 different items that were quite tantalizing and have their individual characters. Ying Yang Sea-Starter (YamYeong Leong Mei) RM12 – 20, the blenched Octopus tentacles and body with garlic oil and spring onions were light on taste with a tender springy texture.

The ‘Whelks” or “海囖” were slow blenched or poached at low heat for about 30 minutes to maintain its crunchy texture and size of flesh. The taste of the flesh was slightly sweet with a bit of earthiness.

Then we had unique oyster dish, Oyster Braised Gravy (How suin-chiu) RM$ 5 per unit. They oyster was coated with flour then fried before stir fried in their specially concocted sauce which was sweet and savoury.

Another of their specialties that we tried was their Sea Mixed Spring Roll (Hai choon kuin) RM$ 12 – 20. Shelled succulent prawns wrapped in a nutty bean curd skin deep fried to golden brown and based with a sweet tangy sauce and fragrant sesame seeds. It was one of our personal favourites for the night.
We also had the infamous flower crab that many visitors to Bukit Tambun for seafood would not miss. Though crabs are not my favourite or must have, HoHo’s way of preparing their Sea Flower Crab – IndoStyle (Chit YanLi cha) RM$ 35 – 45 per kg was something that t must be mentioned. The crab is first steamed with Chinese wine before it is added into their English curry base gravy that was fragrant yet not overpowering or too spicy to taste. The crab meat itself was tender and moist, unlike the usual versions where the meat is dry and stringy. The usual method of preparing crab is by deep frying in hot oil or blenched in boiling water, this produces a dryer and stringy texture with a loss of the natural sweetness that live crab has.We were also introduced to their signature Claypot PrawnRice (Tsa-po HeiPui)RM$28 – 38. Due to the shortage of prawns, there were some shortfalls in the texture of the medium size prawns but the taste of the rice itself was good enough for a mention. The rice was moist, well flavoured and fragrant with hint of smoky charred taste.

Mantis Prawn Cantonese Steam (Hei-Ko chui) RM$3 – $8 – $16, were also one of our favourites for the evening. The flesh was firm, tender and yet smooth with a natural sweetness that went well with its soy and fragrant oil dressing. The ease of handling the mantis prawns were also a plus point, the legs were trimmed for easy access to the flesh hidden inside its exoskeleton.Kapar Lime Steamed (Kapar suinkam chui) RM$15 – 25, were equally unique with its tangy and pungent garlicky sauce. The clams themselves were also worth a notice as there were hints of natural sweetness and the taste of the sea .  

Also another one of our favourite dishes that we have sampled so far was their Yummy YamFishHead (Hu – Tao Orr) RM38 – 60. The yam has already broken down and has become part of the soup liquid. Thus, the soup is filled with the sandy texture and sweet creamy taste of the yam. The fish head was well prepared till tender and off the bones. It reminds me of the ‘Fish Head Noodles’ that we had in Jalan Kuchai Lam, rich in texture and taste of pumpkin.

HoHo Food World

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

Tel: +6016 5205535

Popularity: 5% [?]

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We have pass by this Kuchi Japanese Restaurant some time back, and it did not seem to be anything out of the ordinary. But then again, looks can be deceiving! It was an invitation through our blogging friend, Lonely Teacher. He had tried the place out and recommended that we give them a chance to ‘sell’ what they have to us picky eaters.

Kuchi’s co-owner, Alex Soon, was present to keep us inform of what was to be serve and what are their initial concept for their few months old restaurant that is nestle just opposite the “famous” Sri Batik Nyonya eatery.  From him we got to know that they will have in their menu fresh seafood that are caught in our local waters and also air-flown chilled varieties that are imported from various sources. They even have live octopus on the menu for people who are adventurous enough to give it a bite.

It was short sampling session after business hours. We only samples 7 dishes out of the many that are contained in their Japanese Asian fusion menu. First up was their Special Maki RM11 (Sushi) or ‘Dragon Roll’ to me. Large deep fried battered prawn encase in a firmly hand pressed sushi rice roll coated with sweet and savoury prawn roe.

Then we had their Name Ika Teriyaki RM25 or grilled squid which was one of our key likable. Crunchy yet tender squid generously seasoned and flavoured with their specially concocted sweet earthy sauce.

Kaki Guratan RM18 or oyster baked with butter and crumbs. I a mouthful, there was the feeling of crunchy grainy bread crumbs with the smooth soft texture of the oyster. Flavour wise, it was rich creamy and buttery with a medium salty end.

Ginmutsu Teppan Yaki RM26 is a deep fried cod and home-made kimchi dish that goes very well with dry noodles or plain old white rice. Though the fish was deep fried till crisp, it was still moist inside. The sweet and spicy sauce was quite appetizing for people who like a bit of heat in their food.

Lastly we had their Somen Chanpuru RM13 or Japanese Mee Sua. The stir fried somen was firm and not too oily to taste. It was a light noodle dish that has lots of vegetables.

Address:  102-A-5, New World Park, Burmah Road,10500 Penang

Tel: 04-2285176

GPS: N5 25.212 E100 19.638 View Gourmet Garden Food Trial in a larger map

Popularity: 4% [?]

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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.  Rice and Chinese tea is free flow.

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.

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″

View Gourmet Garden Food Trial in a larger map

Popularity: 2% [?]

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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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In the coming weeks or may be months, we will be working with the bubbly ‘Lonely Teacher’ from Lonely Classroom to produce and record a series of podcast that will touch on places of food interest, etiquette, culture, trends and most importantly the joy of savouring tasty food.

Our first studio recording was on buffets because we have just finished a month long event with SHangri-La’s Rasa Sayang Resort & Spa Penang.

Buffet, a system of serving meals by which food is placed in a public area where diners pick and choose what they fancy and help themselves until they have enough. The term buffet was originally referred to the French sideboard where food was served, but the buffet table originated from the Brännvinsbord - Swedish snaps table (Smörgåsbord) from the middle of 16th century. And was developed into the buffet spread that we know today back in the early of the 19th century.

Here is the recording of the first session in Cantonese. We hope that we will have time to do some recordings in English…

Enjoy!!!

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