Gourmet Garden

Hunting For The Flavors & Texture Of Yesteryears'

Gourmet Garden hunts for the flavours and texture of yesteryears’, and review eateries for their values worth. We strive to conserve the rich food heritage and culture that are slowly fading, and to share the enjoyment of wining and dining.

We expect every dining experience to be a tasteful journey for our palates and senses. EAT WELL, LIVE LIFE!

7 Wonders of Pizza Promotion By Italiannies

Posted by Jason Wong On October - 16 - 2013ADD COMMENTS |

It was in June 2013 that we first cross path with Italiannies in Gurney Paragon when we were invited to sample their “Festa della Pasta Promotion“, this time round our paths meet again for their “7 Wonder of Pizza Promotion”.  Available for a limited time, until 31st October 2013 the end of the year (2013),  the pizza promotion aims at introducing 7 new varieties of unique pizzas that is said to give foodies, especially pizza fans, an opportunity to try  and taste some... (more...)

MyKuali, Penang White Curry Noodle and More

Posted by Jason Wong On October - 14 - 20136 COMMENTS |

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

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

Early September, we received a packaged sent through courier service from Guan Heong Biscuit, a biscuit shop in Ipoh Perak that was established in 1918 by the Mr. Sitt Kun Shan. After being first approached by their 4th generation proprietor in waiting in mid-August to sample and write about their traditional and hand-made signature biscuits and their Hokkien and Teochew mooncakes, we were eager to experience them especially after knowing that they are 5 years shy of being a century old and still... (more...)

In the search for inspiration to create new dishes for their That Little Wine Bar menu Chef Tommes was in France recently (April & May 2013), travelling, eating, tasting and rekindling with the rustic world of  French cuisine. Through his travels, he found that many small-town and countryside restaurants in France, which are manned by a husband and wife team, have returned to the basic rustic French cooking, stripping away all the luxury costs to wade out the current slump in the French economy.... (more...)

Buka Puasa (Breaking Fast) At Hard Rock Hotel Penang

Posted by Jason Wong On July - 13 - 2013ADD COMMENTS |

Time flies fast when you least expected! Just last year in July we were at Hard Rock Hotel to sample their “Buka Puasa Buffet” and with a blink of an eye we are now tasting their 2013 Ramadhan offerings. Muslims around the world will abstain from eating and drinking from dawn until dusk during the Ramadhan month, and it is also the time when an abundance of traditional Malay cuisine and newly assimilated Halal dishes are on displays in daily street markets, restaurant and hotels. This... (more...)

We aren’t dessert persons, especially those that are over sweet and have a monotonous taste which do not excite our palates. So, when we were invited by Shangri-La’s Rasa Sayang Resort & Spa to sample their new pastry chef’s, Chef Dino Wan, cheesecakes,  we were quite foreign to him.  From the press release and interview, he has made quite a name for himself in the pastry and dessert industry. Chef Dino has won a string of awards, a silver medal in 1989 and gold medals in... (more...)

–Please proceed to bottom for updates– “A’more di merrier” is Italiannies’ shared presentation menu concept, great food and good times are meant to be shared amongst the company of family and friends. Their dishes are designed for sharing, and their large portions allows you to sample many different tastes while enjoying the family style dining of Italy. Boast for serving authentic Italian dishes with great complementing wines, Italiannies is at this moment introducing eight new... (more...)