BY CK Lam

A lot of soul put in the cooking and hopefully lots of soul music to refresh your little soul on sunny Penang Island.

Soul Kitchen Trattoria tucked away on Muntri Street in a pre-war house is the place to visit if you are looking for great eats in a laid back ambiance. This restaurant, barely a few months old is run by a young creative Malaysian-German couple, Michele Yim and Tonio Neuhaus.

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Tags: Beverages Menu, Capsicum, Chalkboard, Ck Lam, Food Menu, Generous Plate, German Couple, Green Plants, Grilled Sandwich, Ice Latte, Inspired Selections, Lasag, Lemon Juice, Limone, Malaysian-German, Muntri Street, Neuhaus, New Straits Times (Life & Times), Papaya Orange Smoothie, Pasta Dish, Pasta Sheets, Penang Island, Penne Chicken al Limone, Pork Salami, Refreshing Taste, Signature Dish, Soul Kitchen, Soul Kitchen Penang, Soul Kitchen Trattoria, Soul Music, Tender Pieces, Tender Texture, Tonio, Tramezzini, Trattoria, Wooden Crate, Zing

The celebration of the holy Ramadan festival brings along a unique experience that can be enjoy by all Malaysian, the food bazaar. During this festive season one can get to sample a variety of authentic and delicious Malay cuisine which is freshly prepare for the Muslim to break their fast.

One popular food bazaar in Penang is at Jalan Makloom, parallel road to Jalan Sungai Pinang. The place is jam packed with 50 over hawker stalls and stretches all the way to Jalan Perak.

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Tags: Ban Chang, Barbecued Chicken, Chicken Rice, Chopped Tomatoes, Cross Culture, Delicious Aroma, Flat Pan, Food Bazaar, Food Haven, Hawker Stalls, Hawkers, Holy Ramadan, Jalan Musantara, Jalan Perak, Laksa, Malay Cuisine, Malay Kuih, Mediterranean Cuisine, Murtabak, Palm Sugar, Parallel Road, Pasar Malam, Penang, Pita, Popiah, Ramadan Food Bazaar, Sungai Pinang, Tomato Sauce, Udang

There were a lot of events in town lately, and one event was the launching of the “Angliss Gold Bobby Veal”. I had the pleasure of attending the event hosted by Angliss Food Sdn Bhd, one of the pioneers in the distribution of Halal temperature – controlled food products. The event exhibited their 1st ever Halal Chilled Veal in Malaysia at The Traders Hotel with the presence of food industry professionals and chefs.

Angliss Food was appointed by Pizern Marketing Sdn Bhd, the strategic partner of EP Marketing Sdn Bhd as the sole distributor of the Halal Bobby Veal.

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Tags: Aging Process, Angliss, Angliss Food Sdn Bhd, Cattle, Chef Siva, Chefs, Cuts Of Meat, Dairy Calves, Different Cuts Of Meat, EP Marketing Sdn Bhd, Feedlot, Food Industry Professionals, Food Products, Freshness, Gold, Gold Bobby Veal, Greens, Halal Food Product, Kabe Beef, Kelantan, Launch Event, Lots Of Events, One Of The Pioneers, Penang, Piece Of Veal, Pizern Marketing Sdn Bhd, Rantau Panjang, Siva, Sole Distributor, Strategic Partner, Tender Texture, Traders Hotel, Veal

*This article was published in the New Straits Times (Life & Times) on 18th August 2010.

Hameediyah Restaurant, a century-old eating house established in 1907 is among one of the oldest restaurants in Penang. The restaurant with a yellow facade located on Campbell Street serves South Indian cuisine and is well known for its nasi kandar. Those who have tried the curry dishes in Hameediyah are hooked by its intricate flavors.

Having stood the test of time and firmly established its name in Penang, the owner has since embarked on the next stage with the opening of another outlet two doors away. The new outlet, Hameediyah Tandoori House is definitely a friendly neighborhood restaurant. It has moved away from the traditional look.

This new shop has a spacious and cleaner environment, with pleasant food presentation (only white plates are used), while still retaining the flavors of Hameediyah that many of us grew up with. This restaurant is fully air-conditioned, so diners need not sweat it out while dining.

Interior of the new outlet

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Tags: Briyani, Campbell Street, Canai, Cili Jerok, Daging Rendang, Eating House, Flavors, Food Presentation, Hameediyah Restaurant, Hameediyah Tandoori House, Itik Kari, Kambing, Kambing Kurma, Kari Kepala Ikan, Kurma, Murtabak, Nasi Briyani, Nasi Kandar, Neighborhood Restaurant, New Straits Times (Life & Times), New Straits Times (Life & Times), Papadum, Peanut Sauce, Pickled Onions, Restaurants In Penang, Rice Crispy, Rm1, Rm4, Sambal Nyior, Shop Layout, Side Dish, Side Dishes, Signature Dish, South Indian Cuisine, Tandoori Chicken, Thick Coconut Milk, Two Doors, White Rice

Breakfast on a Sunday morning was Wantan Mee at Chee Meng Cafe located in Jalan Dato Koyah. This stall, which was previously located in Tai Wah Cafe in Jalan Argyll, has it’s regular customers coming back for more of  the noodles in this new location.

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Tags: Anchovy, Argyll, Busine, Business Hour, Chee Meng Cafe, Chicken Pieces, Chor, Clarke Street, Condiment, Dark Soy Sauce, Green Chili, Hong Kong Wantan Mee, Jalan Argyll, Jalan Dato, Jalan Dato Koyah, Kow, Main Attraction, New Location, Noodles, Norm, Peak Hours, Penang, Penang Road, Rm3, Sambal, Sesame Oil, Shredded Chicken, Sunday Morning, Tai Wah Cafe, Texture, Wantan Mee

*This article was published in the New Straits Times (Life & Times) on 23rd July 2010.

Nazeri Ismail is the Executive Pastry Chef at Shangri-La’s Rasa Sayang Resort & Spa. He has charmed many diners with his varieties of outstanding cakes and pastries over the years. What’s more, he has been making cakes for the Penang Governor for the past four years.

The Penang Governor cutting the birthday cake

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Tags: Amp Spa, Birthday Celebration, Cakes And Pastries, Captain Francis Light, Chef Nazeri Ismail, Corn Flour, Creative Idea, Diamond Jubilee, Dimensional Art, Egg White, Executive Pastry Chef, Heritage Buildings, Impressive Creation, Intensive Work, Jubilee Clock Tower, Khoo Kongsi, Malaysian Association of Hotels Penang Chapter, Miniature Model, Nazeri, New Straits Times (Life & Times), New Straits Times (Life & Times), Pastillage Moulding, Penang City Hall, Penang Governor, Penang State, Queen Victoria, Queen Victoria’s 1897 Diamond Jubilee, Rasa Sayang Resort, Rich Combination, Rich Fruit, Rich Fruit Cake, Seri Utama, Two-Dimensional Cake

* This article was also published in the New Straits Times (Life & Times) on 14th August 2010.

Bayview Hotel Georgetown is one of the many hotels in Penang offering Ramadan buffets in the holy month of Ramadhan. The Buka Puasa buffet or breaking fast at this hotel offers a spread of mouth watering and sumptuous selection of traditional local cuisines and international favorites.

Revolving Restaurant sitting on top of the hotel

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Tags: Acar Buah, Ayam Masak, Bayview Hotel Georgetown, Belacan, Buka Puasa Buffet, Chef Billy, Dalca, Fillet Fish, Georgetown Penang, Hotel Bayview, Hotels In Penang, International Dishes, International Favorites, Kerabu, Many Different Types, New Straits Times (Life & Times), New Straits Times (Life & Times), Onion Sauce, Panoramic Bird, Ramandan, Revolving Restaurant, Sotong, Sumptuous Selection

* This article was also published in the New Straits Times (Life & Times) on 13th August 2010.

Since opening its doors over three decades ago at Shangri-La’s Rasa Sayang Resort and Spa, the Feringgi Grill has always offer a truly unique fine dining experiences for both locals and international diners. This great restaurant has garnered the Most Innovative Western Restaurant in Malaysia 2008/2009 Award.

A view of the beautiful chandelier through Feringgi Grill

The dining room provides guests with a refined dining experience

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Tags: Apple Salad, Batu Feringgi Beach, Beef Steak, Beef Steak and Quail Egg, Black Pepper, Braised Beef Cheek, Canadian Maple Syrup, Cheese Sticks, Chef Adam Roy, Classic Favorites, Crab Salad, Crab Salad Stuffed Smoked Tomato, Cut Of Meat, Dinner Roll, Executive Sous Chef, Feringgi Grill, Focaccia, Grill Menu, Grilled Pizzette, Homemade Bread, Jimmy Choo, Lea & Perrins Sauce, Mango-Milk Cream, Mangrove Wood, New Flavors, New Straits Times (Life & Times), New Straits Times (Life & Times), Onion and Herb Lavash, Oxtail and Belly, Parmesan Cheese, Parmesan Cheese Stick, Quail Egg, Rasa Sayang Resort, Resort And Spa, Small Morsel, Smoke-Grilled Duck Liver, Smoked Crispy Lamb Belly, Smoked Fish, Smoked Lamb, Smoky Flavor, Sticky Date Pudding, Vegetarian Menu, White Dinner

Nestled amidst 160 hectares of lush tropical gardens and surrounded by two 18-hole championship golf courses, The Club at The Saujana in Kuala Lumpur was in the hive of activities with the presence of celebrity chef and restaurateur Anton Mosimann. For three glorious days, the Swiss-born Mosimann mesmerized all the diners at ‘The Restaurant’ of this luxurious boutique hotel with a rare treat.

Chef Anton Mosimann OBE

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Tags: Anton Mosimann, Anton’s Bread and Butter Pudding, Asian Cuisines, Backgr, British Prime Ministers, British Royal Family, Celebrity Chef, Champagne Nicolas Feuillatte, Champagne Nicolas Feuillatte “Reserve Particuliere” NV, Championship Golf Courses, Chef Anton, Chef Anton Mosimann OBE, Course Lunch, Cuisine Naturelle, Culinary Expertise, Duck Salad, European Cuisine, Fine Dining, Fruity Flavor, Glorious Days, Hole Championship Golf, Jura Mountains, Leeuwin Estate “Art Series” Chardonnay 2006, Leeuwin Estate “Art Series” Sauvignon Blanc 2008, Leeuwin Estate “Prelude” Chardonnay 2006, Lush Tropical Gardens, Luxurious Boutique Hotel, Maitre Chef, Passion Fruit Souffle, Prestigious Position, Private Dining Club, Risotto Al Funghi, Salmon Tartar, Saujana, Smoked Salmon, Style Cuisine, The Club at The Saujana, Torbreck “The Bothie” 2009