***The restaurant has since closed down.

* This article was published in the New Straits Times (Life & Times) on 26th July 2011.

Bagan Bar & Restaurant is a place like no other in Penang. Located near Gurney Drive, it offers a special dining and social experience. Housed in an old, majestic bungalow, Bagan has a spacious lounge, dining area and bar.

Trio Concept at Bagan Bar & Restaurant by Chef Lance U’ren

Two of Bagan’s many unique concoctions – Bagan Blues and Apple Tini

We have dined at Bagan several months ago and on this visit, we had the privilege to sample cuisines prepared by chef Lance U’ren, who is trained in French culinary arts. He graduated with a diploma in culinary arts from de l’Academie de Toulouse and worked at a one-star Michelin restaurant in a small village in southern France under chef David Enjalran. He also worked and trained under chef Christian Bauer of Frangipani, Kuala Lumpur.

U’ren has always sought to improvise and innovate his food, pushing the boundaries of French cuisine. When asked to designed the new menu for Bagan, he created the Trio Concept. This brings a fresh twist to the conventional offerings as the concept highlights a primary ingredient with three different tastes.

Trio Concept at Bagan Bar & Restaurant by Chef Lance U’ren

The kitchen is helmed by chef Lance U’ren


The first dish was a trio of potato rosti with sour cream, grated potato pie with cheese and sauteed button mushroom as well as a roast potato tower with homemade cumin curd. U’ren advised us to start with the lighter flavour and finish with the strongest. My favourite was the rosti. It tasted great with the sour cream.

Another trio concept starter has blinis as its core element. U’ren presented blinis topped with sour cream, lemon and caviar, followed by blinis with foie gras and fig reduction. The third was blinis topped with mushroom ragout and whipped cream. We were smitten by the blinis with foie gras and fig reduction.

Blinis topped with sour cream, lemon and caviar

Blinis topped with sour cream, lemon and caviar

Blinis with Foie Gras and Fig Reduction

Blinis with Foie Gras and Fig Reduction

Grated potato pie with cheese and sauté button mushroom

Grated potato pie with cheese and sauté button mushroom

 

We were really looking forward to see the main courses. We had seabass and the beef. The seabass trio was paupiette with vincent sauce, pan fried seabass fillet with garlic olio and rocket salad, as well as papillotte seabass with fresh herbs.

Magnificent trio of the seabass

Pan fried seabass fillet with garlic olio and rocket salad

 

The light creamy vincent sauce was particularly interesting, with a combination of sauce verte with mayonaise and tartare sauce. U’ren says this sauce is a very popular in Europe, especially in summer.

 Paupiette with vincent sauce

Paupiette with vincent sauce

 

For papilotte seabass, U’ren wrapped the fish into a parcel and topped it with the fresh herbs.

Preparation of the seabass trio

Preparation of the seabass trio by U’ren

 

Beef was next, with a fabulous beef wellington with mushroom and cheese fondue, pan seared beef with green bean sprouts and rib eye steak with roast potatoes and Mediterranean vegetables. The starters and the main courses had a refreshing twist and layers of flavour.

Trio Concept at Bagan Bar & Restaurant by Chef Lance U’ren

 

To end the dinner, we had two desserts — the 3 Chocolate tarts with creme au citron and muscovado crumble, with flavours of orange, lemon and lime.

Chocolate tarts with creme au citron and muscovado crumble, with flavours of orange, lemon and lime.

The second was laced with local elements. The Asian homemade trio ice cream came in flavours of coconut and pandan foam, gula Melaka and teh tarik! The results were simply rich and delicious.

Asian homemade trio ice cream by chef U'ren at Bagan

Asian homemade trio ice cream

The interior of Bagan has European elements in the decorations that’s charming and cosy.  The restaurant is open from 3pm till 1am from Monday to Thursday and 3pm till 2am on Friday and Saturday. It is closed on Sunday. Click here for the Map Location.

Trio Concept at Bagan Bar & Restaurant by Chef Lance U’ren

Bagan Bar & Restaurant
18 Jalan Bagan Jermal
Penang
Tel: 04 2264977

* Many thanks to Bagan Bar & Restaurant for laying on this invitation.

 

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This entry was posted on Tuesday, July 26th, 2011 at 12:18 am and is filed under Bar, Gurney Drive, International, Media Preview, New Straits Times (Life & Times), Penang, Pork Free, Restaurant, Western Cuisine. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

5 comments so far

 1 

nice food!!! always good! :)

July 26th, 2011 at 12:34 pm
YEOH KEAN SEK
 2 

I just been there last night, little disappointed with it, i order a beef with medium rare, but it came with WELL DONE, then they did not give any feed back, just blame to sizzling plate that cause the beef become well done. They need to focus what they serve.

August 7th, 2011 at 1:04 pm
Mochaa
 3 

Is reservation needed on a Friday night? Thanks

August 8th, 2011 at 2:32 am
Lance
 4 

Hi mr Yeoh Kean Sek im Lance the chef at bagan, im truly sorry about your steak, however you be pleased to know that we removed the sizzling platters from our menu to control the doneness of our meat.
please do come again and try i promise you won’t be dissapointed.

August 8th, 2011 at 9:07 pm
Michael Soo
 5 

Is Bagan Bar still in operation? I heard, it’s closed or shifted to somewhere else around Penang Island. Is it true? If yes, i would like to know the new location. Thanks!

October 9th, 2011 at 12:16 pm

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