Gourmet Garden

Hunting For The Flavors & Texture Of Yesteryears'


Spasso Milano, An Italian Experience in Straits Quay

Posted by Jason Wong On November - 23 - 20112 COMMENTS

This is not a review, but we would like to share something worth sharing! We were invited by Spasso Milano’s PR company to an individual food sampling session just after it open its doors for business somewhere in September 20111. What was suppose to be a simple quite diner ended up becoming a gathering of bloggers, Tasteiest & All About Penang Food, sharing good food with good service and company.

Spasso’s (Straits Quay) kitchen is currently being run by an Italian import who strives to keep the authentic flavours of Italian-Milan cooking alive in a foreign country where pleasing local flavour paradigms are still very much alive. Chef Felice Martinelli, a 42-year-old Milanese even goes to the extra mile by specially sourcing and importing ingredients and produce, such as hand-made artisan pasta and Italian savoury jams to delight diners with the experience of dining in Italy. When asked, Felice answered with a serious smile, “I will only cook authentic Italian fare, and will never mix elements of other cuisines, or compromise on the quality of ingredients, just to appeal to the mass crowd. When you follow time-honoured recipes, using the original ingredients, you get amazing dishes bursting with flavours” With that in mind, we were expecting something that will tantalizer our senses and not to be put off by “localised” Italian dishes.

We started off with their “Porcini Soup” (RM18.80) that is made with 100% Porcini mushroom and drizzled with White Truffle oil before serving. It had a strong earthy mushroom taste that ends with a light sweetness and a bit of sour sensation. We also ‘accidentally’ had “Asparagus Soup” (RM16.80) which was strong in asparagus taste profiles that were quite refreshing. Then we were served with “Smoked Duck Breast” (RM23.00), sliced home-smoked duck breast, avocado and salad greens dressed with Hazelnut oil. The smoky and tender duck breast and smooth buttery avocado produced a “ying yang” sort texture. And the Hazelnut oil lent some additional flavours which did not interfere with the main stars of the dish. Still on appetisers, we had their “Pan-fried Goose Liver & Porcini”. The goose liver was lightly fried with some caramelizing that added flavour and texture to the soft creamy texture. The nutty and mild bitterness of the rocket leafs with the sweet tangy grapes and balsamic reduction mellowed the richness of the fatty liver.

Then we also had the Tuna Tartar that was made with freshly diced tuna and tomatoes that was quite light to the palate. But to have it with other heavy flavoured dishes would defeat its light taste profiles.

After appetisers, we moved on to pizza made their Italian way with a fully imported domed in shape wood oven with terracotta base that will evenly transfer the heat and maintain a good temperature for cooking. “Trutti Di Mare” pizza with assorted seafood was ready just within a few minutes in the 400 Celsius hot oven fuelled by natural wood flames. The pizza was evenly baked with a crisp but yet fluffy base topped with good quality cheese that were not too oily and ingredients that were still juicy and tasty with a slight smoky taste.

Normally risotto is eaten as a primo or first course of the meal, that faithful day it was already the third or fourth course of the evening. The “Mushroom and Truffle Risotto” (RM28.00) was one of our favourites of the night. Made from Carnaroli rice, a medium-grained rice native to the Vercelli province of northern Italy, and cooked in their homemade broth with lots of mushrooms and shavings of black truffles. The texture of the risotto was fluffy with a starchy consistency; taste was earthy and sweet to every spoonful.

Pastas are a must in any Italian joint. Opting for a better grade of pastas, we had a go at their imported dehydrated handmade Durum wheat or Macaroni wheat pasta that was cooked al-dente. If one is not used to the firmer and rough texture of the durum wheat paste, you could still get the usual pastas that are available everywhere. Sauces we had with the pasta was a tomato base and a cream base which were both quite flavourful in their unique way.

The highlight of my night was Spasso’s Hearty Italian Wagyu Rib Eye Grill RM138 for a 250gm slab of fat fill piece of beefy meat cooked until medium. The well seasoned and charred Wagyu rib eye was juicy tender to very last cut and good on its owned, without any sauce of gravy.

Secondi Wagyu Rib Eye Aromatica (RM138) is a meal on its own. The herb crusted Rib Eye was tender and moist with multi-layers of taste coming from the crust and also from the Wagyu beef. Though the herbs overwhelms the natural flavours of the Wagyu rib eye, it presents layers of taste profile with a crusty mouth feel that would be fitting people who are looking for some interesting flavours. The side dishes of roasted rosemary baby potato and Sicilian caponata blended well with heavy tasting rib eye. After all the heavy savoury stuff it was time for desserts, we had Tiramisu, Chocolate Lava Cake and Panna Cotta. Each and every dessert had its own characters and specialty, but what I personally like the most was the Tiramisu.  At RM18.80 per serving, the espresso soaked Savoiardi biscuit was the base for the rich Mascarpone cream topped with bitter sweet coco powder. Though there hints of liquor taste in the Tiramisu, we were told none was used. It is the process and method that produces that “alcoholic” sensation.

“Chocolate Lava Cake” (RM18.80) was freshly baked warm chocolate cake filled with rich dark liquid gold served with a scoop of vanilla ice cream. The strong bitter sweet taste of the melted chocolate filling and the soft spongy cake and cold ice-cream was sinfully satisfying after a great meal.The Panna Cotta (RM14.80) is made from fresh cream solidify with gelatine served chilled with mixed berry coulis. The sweet tangy berry sauce cut through the rich creamy pudding to balance taste and mouth feel that close the evening meal in an even note. 

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

Add: 3C-G-2, Block C, Ground Floor, Straits Quay, Penang
Tel: +604-8912888
GPS Coordinates: N5 27.556 E100 18.800


P.S: Many thanks to http://tasteiest.blogspot.com for the photos that he has allowed me to use. Regret not bringing my DSLR on that day.


Weissbräu Hosts Luncheon

Posted by Jason Wong On March - 11 - 2011ADD COMMENTS

End of last month, RoundU ( a company that bridges business owners to consumers through new media) had organised a luncheon with one of the directors of Weissbräu German Bistro & Bar situated at Quay North of Straits Quay. Wayne Yoon has over 20 years of experience in the F&B line in various parts of the world, holding different responsibilities throughout the years. And 15 months ago he decided to establish Weissbräu in Malaysia with its first outlet in Kuala Lumpur, then 3 months ago he and his partner(s) committed their resources to setup a branch in Penang. With that Weissbräu Straits Quay was born.

Weissbräu Penang German Bistro & Bar seats around 70 people indoor and 100 people at Alfresco, and opens at 12:00 NN daily to 1:00 AM (open till 2:00 AM on Friday & Saturday). Reservation is recommended especially for dinner hour and weekends.  “Happy Hour” is throughout the day till 9:00 PM, and all day on Sundays.

The initial Weissbräu menu was compiled by Master Chef Pascal Schnyder from Luzern, Switzerland.  It is divided into 2 distinctive sections, one for the light eaters and the other for the hearty eaters. The lighter section of the menu contains items like salad, sandwiches, wide ranges of home-made and imported sausages and cold cuts that are quite suitable for lunch or over the counter for quick a take-away. For the hearty meal section, there are their signature Crispy Pork Knuckle, Pork Ribs, Giant Wiener Schnitzel and lots more to pacify the hunger and satisfy the sinful desires. All their main courses are complimented with 2 of their home-made side dishes which you can choose from; buttered market vegetables, Sauerkraut (Shredded Cabbage in white wine vinegar), German Potato Salad, Garlic Mash, lightly pan-fried Spaetzli (home-made egg noodles) or roesti.

At Weissbräu you would find some items or dishes that have influences from their bordering countries like France, Switzerland and Belgium.  Pissaladière, it is a popular pizza from Southern France that has a thin crust dough topped with sour cream, roasted onion, anchovies and olives. Roesti, a Swedish favourite of shredded potato strips pan-fried in clarified butter and can be served as it is, or top-up with bacon, egg, onion, cheese or anything you fancy to create your individually unique dish. Moule Mariniere or ‘Seamen’s style Mussel is a Belgium version of mussels in a pot with white wine and fresh vegetables.

Classic Ceasar Salad RM16.80++, crisp Romanian lettuce, tomatoes, and croutons topped with home-made mayonnaise, Parmesan cheese & bacon bits. To add an extra punch to the light dish, you could include either lightly curried chicken for RM6.00++ or smoked salmon for RM8.00++.

Buttered Swiss Roesti with onion, bacon, cheese & eggs RM24.00++.

Italian Touch Pizza with Mushroom Topping RM28++, thin crusted pizza with sour cream, homemade tomato paste, mozzarella cheese an d your choice toppings (here we have mushroom).

Crispy German Pork Knuckle RM48.00++, pork knuckle boiled then pickled for 2 days then deep fried before serving. It comes with 2 side dishes of your choice and beef stock base red wine sauce.

Giant Weinerschnitzel RM34++, skilfully cut and hand pounded pork fillet breaded and pan fried till golden in colour then served with 2 side dishes of your choice (Spaetzli and Buttered market vegetables).

Schublig RM42++, lightly smoked giant pork sausage mixed with their own special blend of spices and served with your choice of 2 side dishes (over here is Garlic mashed potato and Buttered market vegetables).

Homemade Sausages (Chili Pork Sausage, Herbs Pork Sausage and Garlic Peppercorn Pork Sausage), are special Homemade Pork sausages encased in lamb casing and seasoned with their respective flavours (natural herbs and spices), then smoked for 4 hours to infuse the smoky aroma & taste. This item is new to the menu and may be off the menu for now but is available by request.

  • Smoked Herb Pork Sausage RM 34++
  • Smoked Garlic Peppercorn Sausage RM 32++
  • Smoked Chili Pork Sausage RM 34++

And when the kitchen is not busy, you may ask for a 2+2 sausages, but with respective charges. Please do inquire for further details.

For those who like to have something sweet at the end of the meal to cleanse the palate, you may want to  op for their desserts that are home-made as much as possible to keep the principle of making food the way it used to. At one point, Wayne jokingly pointed out that the only thing they don’t do is grow their own vegetables and rise their own cattle and swine!

Apple Strudel served with Vanilla Ice-Cream, an envelope of filo pastry stuffed with green apple cube prepared with nutmeg, white raisin and sugar syrup and top with crunchy sugar granules.

Chocolate Mousse top with Pear, bitter sweet chocolate mousse blended with VSOP for richness and served with chilled poach pears.

During the luncheon, food and lifestyle bloggers were treated not only to their selected dishes of the day but also some the beers that they have in their bar. The list of beers available at Weissbräu  goes on and on but just to name few,Carlsberg, Erdinger,  Hoegaarden, Franziskaner and Leffe Blonde are available on tap while imported bottled beer such as Warsteiner, Stella Artois, Lowenbrau, Becks, Konig Ludwig, Hoegaarden, Leffe Blonde, Franziskaner, Corona, Royal Stout, and Grolsch are served chilled.
To summaries Weissbräu,
It is a place to enjoy good wholesome self-made food in a cosy atmosphere with a nice view of the marina and seafront.
I like the concept of making food the way it is supposed to, from the basic peeling of potatoes, pickling their own Sauerkraut to making their own sausages. These are some things that are hard to come by in a commercially run restaurant, especially when the cost per square feet of retail space is not cheap. After our last 2 visits and the current invited luncheon, I guess I would be returning to this outlet to try more of what they are able present in terms of flavours, textures and imagination.
In conjunction of their 100 days of operation in Straits Quay, Weissbräu would want to share their blessings and thank their loyal customers for their support by presenting a “Hoegaarden Promotion” from 5th of March 2011 onwards until a date that they have not decided.
  • 1/2 Pint        RM 14++
  • 1 Pint            RM 26++
  • Tower            RM 125++

Fresh Fruit Tea Expert 鲜茶工坊

Posted by Jason Wong On January - 12 - 20115 COMMENTS

A few weeks back we are ask to sample this particular brand, Fresh 鲜茶工坊,  of  fruit tea business that works on a distributorship  concept. The distributor who invited us was located at 16, Lebuh Macallum in Penang. It is at a row of shop houses just before the Macallum Street wholesale market. This particular outlet caters to the dine-in, take-away and also deliveries to a stipulated area at certain time of the day.

Fresh 鲜茶工坊 boast to be a specialist in the fruit flavoured tea drinks; especially the Passion fruit flavoured ones. We were told that most of their ingredients, for their drinks and food items, are imported from Taiwan, even their cups and their individually packed straws. That is how far the “Master Distributor” will take to make sure they provide the best product to their clients.

Although their best or most popular drink is the passion fruit flavoured tea drinks, it doesn’t mean that their other drink offerings are not good enough. I guess it would be best to inquire their counter staffs or scan through their drinks menu for the flavour that will excite your taste buds. There are 8 types of fruit flavours to choose from for your green tea or earl grey tea base. It also provides a selection between Nata-De-Coco and “Black Pearls” for your drink. ‘Yakult’ is also an option to enhance the taste of the drink you fancy.

One of the key items in Taiwanese milk teas or tea based drinks are the “black pearls” or “黑珍珠”. At Fresh they were said to be replenished or changed every 4 hours to maintain its flavours and also its texture. The black pearls have a springy texture but yet do not stick to the grooves in the mouth, and it has a herbal after taste rather than a sweet taste which is quite different from the versions that I have had before.

Other than drinks, they also served some light finger food or snacks and a few Japanese dishes to begin with. During the sampling day we were given two dishes to try, one was their ‘Okonomiyaki‘ and the other was their ‘Kabayaki Unagi don’. Their okonomiyaki (RM 9.00) is made of cooked cabbage, pork slices, egg omelette and topped with generous amounts of bonito flakes and mayo.  The cabbage was sweet with a crunchy surface and well cooked centre, the pork slices were tender and juicy and the egg omelette was fragrant and moist. Price wise it is not very cheap, but definitely value for money as the stuffing of cabbage and pork slice were very plentiful and of better quality.

Then we had try at their Kabayali Unagi Don (RM13.50) where the special sweet sauce was also imported to ensure that the taste is as near as possible to what the ‘Master Distributor’ have experienced. The rice was fluffy and the Unagi very tender and the sauce had a caramel and savoury flavour. It would go down very well with a person who likes heavy tasting food.

Overall experience:


3.0/5 (Above Average)


3.0/5 (Above Average)




3.5/5 (Good)


2.5/5 (Average)


2.5/5 (Fair)


3.5/5 (Good)


3.5/5 (Value)


Invited Sampling of Bravo Italiana

Posted by Jason Wong On December - 31 - 20103 COMMENTS


Back on 13th November 2010 we were tasked to assist in the organising of an event for Bravo Italiana by RoundU, which we did and the event went through quite successfully although there were initial fears that the sampling would bore negative feedbacks after reading about some minor complaints on the internet and hearing rumours from a prominent food blogger from Penang.  If possible, we would try to upload the raw recording of the question and answer session that the bloggers had with owner cum chef to further understand his stand and concept of his restaurant and also how his food is made.

Below are the raw recording of the question and answer session that the bloggers had with owner cum chef to further understand his stand and concept of his restaurant


The sampling event was different from the review session that was organised by Penang Tua Pui which was attended by many prominent Penang food bloggers back in year 2009.  The current sampling event was meant to provide direct feedback to the business owner on the quality and value of the surveyed items and thus help improve on the marketability of the items through the experiences, different backgrounds and taste preferences of the attending bloggers. The programme is operated by RoundU with a goal to promote the deserving quality F&B outlets in Penang to the consumer market.

Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, Jewish and Middle-East cuisines. But in the 18th century Italian cuisine as we know took on some significant changes with the discovery of the New World that introduced items such as potatoes, tomatoes, bell peppers and maize to Italian cooks, and which have become a major part of what Italians eat now a days. Recipes or what people eat are influence by the available ingredients, thus there is distinctive difference with the taste and texture of dishes of Italian cooking by region. Therefore it is hard or very subjective to point out the rights and wrongs of any dish. It all comes down to the taste profile or preference that one has grown up with.

Like any other dining culture in the world, Italy also has its variety in eating etiquettes, style or establishments. They are basically classified by the service, food and drinks they served to their customers.

  • Agriturismo – or agritourism is a functioning farm / farmhouses that provide lodging and meals.
  • Osteria – a night eatery that usually has a verbal menu that mainly caters to simple regionalised dishes.
  • Paninoteca – their sandwich or Panini shop.
  • Pizzeria – pizza shop.
  • Ristorante – a upscale restaurant with proper dining and menu.
  • Spaghetteria – a pasta and main course serving eatery.
  • Trattoria – a family or home-style eatery that provides inexpensive and casual dining experience.

Bravo Italiana is said to be based on the trattoria-style dining concept were the chef cum owner have gain most of his experience in his 8 years stint in Italy. This restaurant was established on 3rd November 2008, but before this they were involved in the “Little Kitchen” restaurant at Bandar Sunway, Penang for nine (9) years.

The sampling session was planned for a survey of 13 items or dishes but due to the amount available, there were some impromptu changes during the event. It began at around 3pm as requested by Mr. Ng, the time coincide with the restaurant’s in between service hours break time. The sampling started with a photo taking session and followed by the sampling of their starters continued with mains and desserts plus a set lunch item.


Bruschetta (RM8.80+), toasted baguettes topped with diced tomato, capsicum, herbs and cheese. It was a twist from the usual bruschetta that normally has a lighter topping that is without cheese.

Taste – Savory and cheesy at first then followed with the refreshing sweet juice of tomatoes, peppery flavour of the capsicums and finished with the aroma of the sprinkled herbs.

Texture – Crisp baguette surface with a moist centre and tender yet firm toppings.


Grilled Chicken Salad (RM17.00+), strips of grilled chicken on top of a garden of fresh greens and fruits dressed with their in-house vinaigrette. The portions is generous enough for a light meal as its own for small eaters.

Taste – There were some complaints that the dressing was a a tad to acidic for their liking. But the chicken was well seasoned and the green were sweet with some bitterness due to the purple cabbage.

Texture – The chicken strips or slices were over dehydrated as it had been waiting for the sampling to begin, that is why in Chinese food culture it is always emphasized  that food has to be taken while it is fresh from the grill. Salad greens were crunchy and fresh.


Baked Oyster Vesuvio (RM31.80+ for half dozen), medium size halved shell oyster coated and lightly fried, then topped with mushroom slices tomato and capsicum chunks, crumbs and cheese  then baked. When serve hot, it had a pungent aroma of Chinese dried oyster.

Taste – It had sweet, savory and diary taste  with a pungent  fragrance sun dried oyster. Not too over powering in the taste factor.

Texture – There were a slight crunch on the surface due to the baked crumbs on top of the melted cheese mixture and firm cooked oyster flesh.  But there was a slight more of oily feeling from the melting cheese.


Lasagne Al Forno (RM24.00+), three (3) layers of lasagne pasta interlaced with their beef bolognese sauce and topped with mozzarella and Parmesan cheese and baked.

Taste – It was meaty, savory and creamy rich with a predominantly sweet aftertaste, that a few bloggers find a bit too sweet for their liking. For sure I would prefer something with a more balance flavour.

Texture – Grainy mince meat with good ratio of lean meat to fats. And the pasta sheets were just nice in texture, not soggy nor under cooked.


Lamb Shank (RM32.00+), braised NZ lamb shank in red wine with fresh Italian herbs, garlic and mushrooms.

Taste – It was different from the normal strong peppery tasting versions, we could actually taste the red wine and lamb flavours in the gravy. And it was one of the favourite dishes of the day although few did comment that it had a hint more of the “lamb” taste in the meat. But what is lamb without the hint of “lammy” flavours?

Texture – The meat was tender and firm.


Spaghetti Capitano (RM29.80+), spaghetti with fresh shrimps, scallops, mussels, squids and diced salmon, sauteed in a delightful marinara sauce.

Taste – Salmon was slightly heavy on taste (the fatty salmon taste) and the muscles had a bit of  fishy aftertaste, but the scallops and squid rings were sweet and juicy.

Texture – Muscles, scallop, squid and salmon were firm and tender, pasta was just nice in texture.


Pesce Misto alla Milanese Dinner Set (RM43.00+), it will be a new item for the dinner set menu. The grilled salmon and jumbo prawns dressed in a classic Milanese sauce comes with soup of the day,  drinks (lavazza coffee / tea / ice lemon tea) and dessert of the day.

Taste – Prawns were well seasoned and finely grilled with much of its flavours and moisture still locked in, as for the salmon it was slightly off their standard as it (the portion we had) had been “modeling” for the shutter bugs. The Milanese sauce was flavourful with the abundance of herbs and had a balanced richness. And the accompanying mash was every bit savory with the cheese stuffing within.

Texture – The prawn flesh was firm and tender with some crunch,  salmon was flaky but slightly dehydrated. The accompanying fried mash was crisp on the surface and fluffy inside.


Chicken Parmigiana lunch set (RM25.00+), is a piece of of deboned whole chicken leg batter fried, top with their tomato sauce and cheese then baked and served with a side spaghetti pasta.  The lunch set comes with a bowl of  soup of the day, a drink (coffee / tea / ice lemon tea) and a single scoop of ice-cream.

Taste – no comments as this dish was not included during the tasting session as most of the attendees were already filled to the brim, and that was before dessert.

Texture – N/A


Pizza alla Sicilian (RM32.00+), include toppings of beef pepperoni, chicken sausages, onions, green capsicums and black olives.

Taste – The pizza was cheesy and full of the flavours of the toppings, e.g. smoky, peppery, sourish, sweet, diary and rich.

Texture – The topping ingredients were still firm and not mushy, but the dough or crust was too crisp like baked biscuits. Many of the bloggers commented that they would prefer to have a softer pizza center.


On the plan were 4 desserts, but we had a extra surprise in the form of their home-made pumpkin pie.


Tiramisu (RM12.80+), very rich in liquor and chocolate flavours with un-overwhelming sweetness. The accompanying peaches lent some acidity to balance the creamy taste of the dessert. One of the few well orchestrated tiramisu that we have encountered.


Tequila Key Lime Pie (RM8.90+), tequila infused whipped cream covered the limy cheese filling of the Oreo cookie based pie. There were some feedback that it was a tad sharp on the sourness, but it settle well with my preferences.


Italiana Mousse (RM12.80+), is a new item to be included in their desserts menu. Rich in chocolaty goodness but stiff on the texture. Feedback from the owner is that there were request for a firm texture for this desert.


Bravo Zabaglione (RM12.80+), also in the new desserts menu list. It is actually an Italian custard made of egg yolks, sugar, a sweet wine. Over at Bravo Italiana, they have layered it on top of a base soaked in apricot liquor that to many tasted like almonds. It is dessert for those who appreciate good liquor as it is pretty strong in alcohol.


Pumpkin Pie (RM12.80+), is also new as we were told. And was an ad-hoc item that was included for the sampling. It had earthy flavours and sweet aftertaste. which was not overwhelming. But the walnut topping tasted a bit rancid although it was bought fresh from the supplier.

Our overall rating for Bravo Italiana:

Taste 3.0/5 (Above Average) Most of the dishes sampled had sparked our interest, but there a few that still could be better executed. We were expecting Italian flavours

Bruschetta, baked oyster, lamb shank, Pesce Misto alla Milanese and Desserts are must tries.

Texture 3.0/5 (Above Average)
Service NA/5 It was an invited event, thus service would not be in consideration for now.
Cleanliness 4.0/5 (Good) Clean and neat dining area and well kept toilets.
Atmosphere 3.5/5 (Average) Warm and cosy ambiance, but lack space. Good for small gathering, but not conducive for big groups above 20 pax.
Price 3.0/5 (Above Average) Certain set lunches are quite a bargain.
Portion 3.5/5 (Good) The restaurant is not stingy on the portioning of certain items but some may not equate to the price.
Value 3.0/5 (Above Average) Includes the consideration of quality and quantity plus concept delivery and consistency.

Other current session invitees with their choice selection(s):

Feedbacks from paid customers:

Bravo Italiana

Add : 01-01-11 Complex I-Avenue, Medan Kampung Relau 1, 11900 Bayan Lepas, Penang.

Business Hours : Tuesday to Sunday ( 11.30 a.m. – 3.00p.m., 6.00 p.m. – 10.00 p.m.) Closed on Mondays

Tel : 04-6410499

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