Posted by: CK Lam Tags: Basil Oil, Beef Meat, Beef Meatball, Braised Osso Bucco, Cheese Lovers, Cheesy Goodness, Chicken Milanese, Chopped Spinach, Ck Lam, Cream Of Tomato Soup, Crisp Greens, Eastin Hotel, EASTIN HOTEL PENANG, Hi Tea, Hotel Penang, Italian Buffet, Italian Cuisine, Italian Minestrone, Lagsagna, Land of Michelangelo, Lasagne Noodles, Meat Balls, Panzanella Salad, Parsley Butter, Purple Cabbage, Spinach Pesto Sauce, Swez Brasserie, Tomato Flavor, Tomato Rice, Tomato Sauce, What2seeonline.Com
BY CK Lam
May is the month to savor Italian cuisine at Swez Brasserie, located at Eastin Hotel Penang. Delectable spread of Italian cuisine from the Land of Michelangelo is available during lunch, hi-tea and dinner throughout the month.
Cheese lovers will enjoy the panzanella salad. Made with fresh tomatoes, Mozarella cheese, crusty bread and crisp greens, the salad comes with condiment of olive oil and vinaigrette. Another appetizer is the bruschetta. The version is covered with toppings of chopped mushroom, chicken and seafood.
The cream of tomato soup has a remarkably pure tomato flavor, with the right tomato’s acidity, basil oil and cream. There is a rotation of soup, with choices of minestrone soup and seafood cream soup.
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Posted by: CK Lam Tags: Black Chicken Soup, Black Moss, Buffet, Cheese Cake, Chinese Cabbage, Chinese Herbs, Chinese New Year, Chinese Odyssey, Chinese Specialties, Hotel Penang, Mandarin Orange, Orange Cheese, Pumpkin Sauce, Red Dates, Ripe Papaya, Roasted Duck, Sang 9, Seabass, Shredded Chicken, Spring Roll, Taste Buds, Tiger Prawn, Yee Sang Dish
BY CK Lam
In conjunction with the upcoming February and Chinese New Year promotion, Eastin Hotel Penang has put its Chinese Odyssey and Chinese New Year’s Buffet at the Swez Brasserie. The festive menu crafted by chef Cheah Teik Huat and junior sous chef Ong Chin Hock offers a variety of authentic Chinese specialties to satisfy your taste buds.
The best dish to start the meal is the fresh salmon Yee Sang. This dish enjoyed only during the Chinese New Year is a colorful temptation, with piquant pairing of tangy and appetizing sauces with various ingredients.
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Posted by: CK Lam Tags: Appetisers, Aussie Oyster Soup, Aussie Swiss Chicken, Aussie Tucker, Chicken Meat, Chiko Rolls, Chocolate Icing, Ck Lam, Eastin Hotel, EASTIN HOTEL PENANG, Ebiko, Ebiko Caviar, Egg Whites, Fish Fillet, Fish Skin, Ginger Sauce, Hi Tea, Hotel Penang, Lamington, Macadamia Crusted Fish Fillet, Macadamia Nuts, Monk Fish, Monk Fish Caviar, New Straits Times (Life & Times), Onion Monaquesques, Onion Sauce, Oyster Soup, Pavlova, Savory Dish, Sponge Cake, Sweet Sauce, Swez Brasserie, Swiss Chicken, Tomato Paste, Uluru Calamari Salad
BY CK Lam
Eastin Hotel Penang is starting off the New Year with its first monthly buffet. The buffet called Aussie Tucker at the Swez Brasserie incorporates a variety of classic and modern dishes spiced up with new flavours.
There is a mix of appetisers featuring uluru calamari salad, chiko rolls and Aussie oyster soup. The uluru calamari salad consists of calamari tossed with orange and walnut dressing, fish caviar, chillies and olives.
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Posted by: CK Lam Tags: Baked Crusted Salmon, Beef Gravy, Beef Wellington, Buffet Spread, Chicken Pepperoni, Christmas Eve Buffet, Christmas Eve Buffet Dinner, Christmas Festival, Christmas Festivities, Christmas Puddings, Christmas Yule Log, Classic Dishes, Cold Platter, Crayfish Orange Salad, Creamy Mustard Sauce, Crusted Salmon, Delectable Dishes, Eastin Hotel, EASTIN HOTEL PENANG, Fish Roes, Hotel Penang, New Straits Times (Life & Times), New Straits Times (Northern Streets), Pastry Chef, Penang Christmas Buffet, Pink Fish Roes, Puff Pastry, Roast Turkey, Swez Brasserie, Tempting Desserts, Traditional Xmas Buffet, Turkey Chowder, Turkey Gravy
BY CK Lam
In conjunction with the upcoming Christmas festivities, a group of journalists and bloggers was invited to review classic dishes in the Christmas buffet spread at Swez Brasserie in Eastin Hotel, Penang.
The delectable dishes were mostly prepared by senior sous chef Daniel Tan and included a selection of tempting desserts by pastry chef Franco Ho.
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Posted by: CK Lam Tags: Asian Cuisine, Auto City, Buffet Style, Charcoal Fire, Chinese Taiwan, Chuka, Ck Lam, Cold Beverage, Cold Beverages, Cream Puff, Daikon, Dashi Soup, Dessert Station, E-gate, Fish Cakes, Fresh Oyster, Jalan Dato Keramat, Japanese Cuisine, Keramat, Korean Food, Lotus Root, Meat Balls, Meat Lovers, Mini Fruit Tarts, Mr Alex, Nabemono, New Straits Times (Life & Times), Penang Times Square, Pork-free Restaurant, Salmon Dish, Salmon Salad, Sunway Giza, Sushi Bar, Taiwanese Cuisine, Tao Authentic Asian Cuisine, Thai Cuisine
BY CK Lam
September 23, 2012 marked the soft opening of Tao Authentic Asian Cuisine in Penang Times Square. This is the third outlet to serve customers in Penang besides its popular outlets in E-gate and Auto City.
A press conference was held on the day of its opening with a short speech from Mr Alex Oung, sharing the insight of the restaurant which specializes in all-u-can-eat buffet, with Japanese, Korean, Chinese, Taiwan and Thai cuisine.
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Posted by: CK Lam Tags: Black Forest Cake, Boeuf Stroganoff, Bratwurst, Buffet, Chicken Sausages, Ck Lam, Cup Of Hot Coffee, Delicious Dips, Deutsche, Dijon Mustard, Eastin Hotel, EASTIN HOTEL PENANG, German Galore, German Potato Salad, German Sausages, Goulash Soup, Halal, Hotel Penang, New Straits Times (Life & Times), Onion Sauce, Pastry Chef, Puff Pastry, Rahm Schnitzel, Sauerkraut Salad, Scrumptious Desserts, Shredded Cabbage, Sweet And Sour Red Cabbage, Swez Brasserie, Tasty Gravy, Turkey Bacon
BY CK Lam
This month, Eastin Hotel Penang is going deutsche with its German Galore promotion at its halal Swez Brasserie Restaurant. The buffet features classic German appetisers and entrees such as sauerkraut salad, goulash soup, bratwurst (German sausages) and scrumptious desserts to satisfy your taste buds.
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