Archive for the ‘Chinese’ Category

BY CK Lam

Diners visiting Sesame & Soy at G-Hotel, Penang will find solace in the unique dishes crafted by chef de cuisine Chiam Choon Heng. This award winning Pan Asian restaurant offers a variety of fusion contemporary Chinese cuisine.

Besides the ala carte menu, Sesame also features quarterly seasonal menus. From August to September 2013, the menu listed with nutritious lotus root and fresh fruit creations awaits you.

Try the Stuffed Lotus Root with Prawn. This dish with peanut butter mayo and sesame seeds atop huge prawns stuffed with moderately minced lotus root and prawns is prepared in an interesting and flavorful way. The lotus root is rather unique, with fine threads when you bite into it.

  Menu of Lotus Root and Fresh Fruit Creations @Sesame & Soy, G Hotel by what2seeonline.com

芝麻莲藕酿凤尾虾佐花生酱汁

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BY CK Lam
Occupying a site in inner George Town, the Moey She Temple is a Cantonese-style clan temple for the Chinese with the surname of “Moey”. Located on Penang Street, the temple is also where you can dine in – how about that?

Taste of Cantonese style economy rice at Moey She Temple, Penang at what2seeonline.com

Table in front of the main altar

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BY CK Lam

Penang’s latest eatery serving giant river prawn is House of Udang Galah (HUG). Located on Hutton Lane, the restaurant housed in two renovated heritage shop houses offers fresh udang galah (giant river prawn) cooked in many different ways. Italian, Western, Malay, Indian and Chinese method of cooking is offered. The prawns are cut into halves and cooked with the head and shell intact.

One of HUG specialties is the Udang Galah in Chef Specialty Lime Sauce. The prawns steamed with garlic, chilli and ginger, made up a perky and appetising dish. Garnished with Chinese parsley, the dish costs a little fortune at RM109 (730g at RM15/100g).

River Prawns at House of Udang Galah (HUG), Penang by what2seeonline.com

Udang Galah in Chef Specialty Lime Sauce

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Happy Chinese New Year 2013, Year of the Water Snake!!!

There are so many life’s great things and one of them is having reunion meal with your loved ones. And this year I could not have asked for better with the flying in of my sons, daughter in-law and my granddaughter.

The home cooked meal of Nyonya and Cantonese food prepared by mother-in-law has many ingredients and delicacies which are important signs for the Chinese festival. Here are some of the dishes that we had been enjoying over the years.

Celebrating Chinese New Year 2013, Year of the Water Snake with home cooked dishes by what2seeonline.com

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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.

Chinese New Year Menu at Swez Brasserie, Eastin Hotel Penang by what2seeonline.com

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BY CK Lam

A food trip over to Ipoh, Perak had us visiting Mun Choong Restaurant. This restaurant commonly known as Pusing Public Restaurant is a favorite of both tourists and locals.

This restaurant situated in Pasir Puteh offers variety of delicacies and one personal favorite is the udang galah (Har Lok in Cantonese). These freshwater prawns are cooked in many forms.

Freshwater Prawns @ Mun Choong, Ipoh by what2seeonline.com

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BY CK Lam

The start of 2013 had me travelling down to Kuala Lumpur to attend the Artistry of Spices programme at the invitation of The United States Ambassador to Malaysia, Datuk Paul W. Jones, and wife, Catherine Jones.

Many food enthusiasts and friends were there to celebrate the programme held at their official residence in Jalan Langgak Golf.

Artistry of Spices Program in promoting culture, heritage and cuisines by what2seeonline.com

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BY CK Lam

I had the pleasure of attending a wine pairing dinner put together by G Hotel award winning Pan Asian restaurant Sesame and Soy and Katnook Estate. The gourmet food was prepared by chef de cuisine Chiam Choon Heng.

The wines sampled at the event included the Katnook Founder’s Block Sauvignon Blanc 2011, Katnook Founder’s Block Chardonnay 2010, Katnook Estate Shiraz 2009, Katnook Estate Chardonnay 2008 and Katnook Estate Odyssey Cabernet Sauvignon 2005.

IMG_8304_resize

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BY CK Lam

Many dessert outlets are sprouting across Penang Island and one popular one is Hui Lau Shan. This Hong Kong’s dessert chain journeyed to Penang with its first location in Gurney Plaza. The healthy dessert outlet has since been attracting stream of customers.

The attraction at Hui Lau Shan (HLS) is mango and its menu offers a whole wide range of selections of this tropical fruit. According to senior manager Yvonne Tan, the outlet is using two varieties of quality mango. One is the golden water lily mango from Thailand and the other from Philippines. Each variety is slightly different in flavor, with the sweetness of Thai mangoes for the ice blended and aromatic Philippines mango for topping.

At the food review, we are offered many tempting sweet desserts and not to mention some savory ones.

Fruitties Combo Series
The Fresh Fruitties Sweetie Ball with Double Juices (RM14.90) is an eye-appealing colourful dish. One can choose from a selection of juices which include watermelon, coconut, honeydew melon, mango, papaya and cantaloupe with a fragrant smell.

This dessert is presented with watermelon and mango juice together with glutinous rice balls. The natural sweetness of both the juices was delicious eaten with the chewy glutinous rice balls and the fruit balls.

Hui Lau Shan @Gurney Plaza, Penang offers mangolicious fun by what2seeonline.com

Juicy fruits – strawberry, kiwi, mango, honey dew, cantaloupe and watermelon

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BY CK Lam

Chef Chiam Choon Heng is back in his hometown here. A group of us had a wonderful dining experience at the Sesame and Soy restaurants in G Hotel, sampling fusion contemporary and traditional Chinese cuisine from the set dinner menu.

Palate of pleasures by Chef Chiam by what2seeonline.com

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