Gourmet Garden

Hunting For The Flavors & Texture Of Yesteryears'

Taste Our Passion

Taste Our Passion

Posted by gill gill
jason_gill
Gourmet Garden is the initiative by Jason Wong & Gill Giam, the founders, writers, photographers, tasters, etc, or in short BSBH. We started our first blog back in 2006 and were then hosted on blogspot.com with same name. As time went by our interest in exploring the gourmet wonders the world can offer and the passion to advocate the joy of savouring exquisite food and sampling tasteful beverages grew, we finally decided that this blog would be a long term commitment. And thus to continue sharing our “food” thoughts, we shifted   own hosting to make our commitment as permanent as possible.

Why we chose the name Gourmet Garden? It is actually our dream of creating our own gourmet food heaven with an open garden alfresco dining area.  It is still a dream of ours that we will materialise in the not so distant future. Between me and my wife, we have years of preparing home cooked meals for our family and friends. I am more well verse in Continental and American ingredients and cooking methods, and Gill is more of the oriental or Chinese cuisines person. As we are equip with the passion for food and the knowledge of food preparation and hosting meals for people, therefore we are very particular when it comes to dining expectations and service quality.
In our blog we are poised at sharing our actual dining experiences and share recipes, cooking tips and anything that is related to food. In our food blog we do not only introduce persons to food and its providers, we also strive to build a greater awareness food enjoyment, a GOD given gift to mankind, food quality, its evolution, history, culture and more. In our humble blog, we will also advocate the importance of being critical towards the quality of food we have, the attitude of food business establishments, the service received, the dining environment and the value (in terms of price and satisfaction) as all these would contribute the actual experiences from each consumption and spending.

Our intentions are simple; they are to share our experience be it good or bad with fellow foodies, sustain the food heritage and culture that have been passed down by our forefathers, encourage ethical practices in the F&B industry, and help promote the food scene in my the place I call home, Penang.

HUNTING FOR THE FLAVORS & TEXTURE OF YESTERYEARS’

Local News Print Interview.

Hakka Dialect Traditional Abacus Beads made from Yam.

Hokkien Dialect’s Pig’s Blood Noodle, a dying dish!

Hokkien Dialect’s Stir Fried Sago Cake.

Hainanese Dialect’s Spring Roll with their unique dipping sauce.

Hainanese Dialect’s version of Chicken Pie.

TRIALS OF SOME TRADITIONAL DISHES

Hard to find Caul Lining Steamed Fish.

Chinese Waxed Sausages/Meat Claypot Rice.

Hakka Dialect’s Phun Choy that was created to serve a refuge seeking King.

RESTAURANT REVIEWS

Invited Review of Terrace Bay’s Thai Buffet in Copthorne Hotel.

Joint review of Miraku Japanese Restaurant in G-Hotel.

Invited Review of Hard Rock Cafe’s set lunches.

FV-090910-Who's Bryan_32Invited Review of Who’s Byran in Raja Uda.

Invited Review of Ko-Fu-Loft Restaurant located in Gurney Plaza(Closed).

Disclaimer: The reviews and opinions expressed here in this blog are entirely based on our personal taste preference and observations and may vary from others. We have not received any monetary or non-monetary compensation from the restaurant or business establishment for producing our reviews

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