Ferringhi Coffee Garden – Cozy Weekend Breakfast
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By CK Lam
Ferringhi Coffee Garden in Penang is a good place for a leisurely breakfast. With touches of wood and coloured plants for decor, this new garden restaurant serves up a cosy ambience to grab a bite.
For breakfast, try baked omelette and toast (RM13.80). The thick, charcoal-grilled toast has a nice crunch, but it’s the tender omelette with mixed mushrooms, beef bacon, chickpea, edamame (boiled green soyabean) and wonderful cheesy flavour that makes it a must-try. For those not keen on eggs, opt for chicken and beef sausages.
The burgers served here come in a good size with an interesting combination of ingredients. The club sandwich (RM25.80) is substantial enough as a full meal — two thick slices of house-baked focaccia with a healthy dose of ingredients in between (turkey ham, mozzarella cheese, omelette, grilled beef, smoked salmon and plenty of greens), with crisps on the side. There’s a choice of chicken, too.
The restaurant makes its own pastries, including Petit Four and French pastry. The Petit Four, decorated with swirls of chocolate and nuts, is rich in flavour. The French pastry selection is fair, including creme brulee.
My serving of the petit four and French pastry
But it doesn’t just serve breakfast. The menu includes lunch and all-day dining offerings. The lunch menu includes burgers, pizzas and noodles, while the teatime menu serves up the FCG Special (a combination of freshly made sandwiches and Petit Four with a choice of coffee or tea, RM26.80). For dinner, there’s the barbecued offerings such as kebab, satay and burger.
Indoor air-conditioned dining area
Dining amid a rustic environment with greenery
This cosy restaurant is owned by Richard Long of the neighbouring Ferringhi Garden Restaurant. Click here for the Map Location.
Ferringhi Coffee Garden
43-D Batu Ferringhi
11100 Penang
Tel: 04 48851192
Business Hours: 7am – 10:30pm (Daily)
* Many thanks to Ferringhi Coffee Garden for laying on this invitation.
* This is a reproduction of my article published in New Straits Times