BY CK Lam
The fine dining scene in Penang is picking up over the years and more and more Penangites have enjoyed this experience.
On the whole, fine dining holds many etiquette and style, and The Chambers Hotel & Restaurant is leading the way to share proper etiquette with diners, hand in hand with serving up a four course menu.
With the invitation by Chef Joseph Ooi, I sat in for the four course cuisine wine pairing, along with a fine dining etiquette session guided by Dining Etiquette Trainer Ms Cindy Loh. The event drew the participation of many wine and food lovers.
The four course meal specially crafted by Chef Joseph and Assistant Chef Annastasia was paired with red and white wines from Brown Brothers.
Pairing for the food included Brown Brothers Cienna, Brown Brothers 18 Eight Nine Sauvignon Blanc, Brown Brothers 18 Eight Nine Cabernet Sauvignon and Brown Brothers 18 Eight Nine Chardonnay.
Ms Cindy Loh started off the session with the tinkling of the wine glass and everyone’s attention was on her as she went through the art and rules of fine dining experience. Cindy focused on basic table manners, Continental and American Way of Dining and skills in making appropriate conversations.
After the session, everyone got to tuck in the meal. Warm bread was brought to the table together with balsamic olive oil dip, followed by the Hors D’oeuvres. The dish was neatly plated with an interesting combination of French Foie Gras, pan seared USA sea scallop and large prawn served with beetroot and apple puree.
For soup, we were served with the clear Chicken Consommé and Pelmeni. For the mains, the menu gives two options. Everyone had to make the choice between Roasted Black Angus Tenderloin served with avec Jus et Sabayon, or the Surf Poached Lobster Meat & Grilled Grouper Fillet served with Hollandaise.
The Roasted Black Angus Tenderloin was paired with the 18 Eight Nine Cabernet Sauvignon while accompanying the Surf Poached Lobster Meat & Grilled Grouper Fillet was the light and fruity 18 Eight Nine Chardonnay. The latter turned out to be a good choice for me.
Dessert was another classic combo with Apple Crumble accompanied by Haagen Dazs vanilla ice cream. Paired with the dessert was a choice between coffee or tea.
The event is definitely an astute choice as diners can take the opportunity to brush up and learn proper etiquettes.
The cost for the four course cuisine wine pairing and fine dining etiquette session is at RM330 per person. Seats are quickly filled up for the 17th April，24，April and 8th May sessions. For more info, call: +604 2625568.
The restaurant is on level 2 of The Chambers Hotel, located on the Core Heritage Zone of George Town’s UNESCO World Heritage Site.
The Chambers Hotel & Restaurant
No. 2 Penang Street
10200 George Town
* Many thanks to Chef Joseph Ooi for laying on this invitation.