Posted by: CK Lam Tags: Adam Haywood, Alison Harvey, Asiaeuro Wines & Spirits, Asian Restaurant, Australian Wagyu Beef Cheek, Black Pepper, Cabernet Sauvignon, Chef Chiam Choon Heng, Chef De Cuisine, Cherry Tomatoes, Chiam, Citrus Fruit, Ck Lam, Coonawarra, Crispy Chicken, Dow’s Port Wine, Estate Chardonnay, Estate Wine, G Hotel Penang, Jackfruit Strudel, Jiang Nan, Katnook Estate, Katnook Estate Chardonnay 2008, Katnook Estate Odyssey Cabernet Sauvignon 2005, Katnook Estate Shiraz 2009, Katnook Founder’s Block Chardonnay 2010, Katnook Founder’s Block Sauvignon Blanc 2011, Lotus Root, Penang Wine Events, Peter Nast Nast, Red Wine, Sesame and Soy, Unagi Roll, William Chong, Wine Dinner, Wine District, Wine Pairing
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.
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Posted by: CK Lam Tags: Abbey Road, Abbey Road Bistro Restaurant, Broodstock, Charity Gift, Cheese Slicer, Ck Lam, Cooking Demonstration, Eco-friendly Fish Farming, Enoki, Fish Farming, Fried Tilapia, Genomar, Goats Milk, Guan, Gudbrandsdalen, Gurney Plaza, Gurney Plaza Penang, Harissa, HE Hans Ola Urstad, Jarlsberg Cheese, Jarlsberg® Lite Loaf, Jarlsberg® Original Wheel, Jarlsberg® Smoked Loaf, Jarlsberg® Special Reserve Wheel, Jordan, Jotun, Large Crowd, Lim Guan Eng, Malaysia Sdn Bhd, Natural Sweetness, Norway & Norwegian Consumer Goods Exhibition, Norwegian Brown Cheese, Pan Fried, Perak, Ridde, Royal Norwegian Embassy, Specialty Cheese, Sweet Cheese, Taste of Norway, Tilapia, Tine Norway, Trapia Sdn Bhd, Yab, YAB Chief Minister of Penang Tuan Lim Guan Eng
BY CK Lam
The Norway and Norwegian Consumer Goods Exhibition held at Gurney Plaza, Penang attracted a large crowd. Organised by the Royal Norwegian Embassy in Kuala Lumpur, the exhibition held from November 1, 2012 showcased the best range of products originate from Norway and Norwegian. The exhibition will go on until November 4, 2012.
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Posted by: CK Lam Tags: Bird’s Nest with Harsmar, Cantaloupe, Cheese Flavor, Coconut Milk, Crystal Jeli, Fragrant Smell, Fruit Balls, Fruitties Sweetie Ball, Ganoderma Herbal Jelly, Glass Bowls, Glutinous Rice Ball, Glutinous Rice Balls, Golden Water, Gurney Drive, Gurney Plaza Penang, Hls, Honey Dew, Hong Kong Dessert Chain, Hui Lau Shan, Jelly Dessert, Juicy Fruits, Light Cheese Cake, Mango Dessert, Mango Feast, Mango Mania, Mango Mochi, Mango Papaya, Mangoes, Natural Sweetness, New Straits Times (Life & Times), Penang Island, Philippines Mango, Pomelo, Strawberry Kiwi, Sweet Desserts, Water Lily, Water Lily Mango, Zimi
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.
Juicy fruits – strawberry, kiwi, mango, honey dew, cantaloupe and watermelon
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Posted by: CK Lam Tags: Bean Curd, Beef Dishes, Bird Carvings, Chef Chiam Choon Heng, Chef De Cuisine, Chiam, Chicken Meat, Chinese Parsley, Ck Lam, Codfish, Crab Meat, Dried Fish, Fish Maw, Flavors, Fried Prawns, Fusion Contemporary, G Hotel Penang, Lime Juice, Magical Touch, Mango Sago, New Straits Times (Life & Times), Persiaran Gurney, Pomelo, Refreshing Course, Shrimp Mousse, Signature Dishes, Sole Fish, Soy and Sesame, Special Recipe, Stewed Wagyu Beef Cheek, Stuffed Fish, Stuffed Fish Maw, Taste Buds, Traditional Chinese Cuisine, Wagyu Beef, White Radish
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.
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Posted by: CK Lam Tags: Ayam Madu, Buka Puasa, Burung Puyuh, Chef Hamizi, Daging Masak Kicap, Durian Tempoyak, G Cafe, G Hotel Penang, Gulai, Holy Ramadan, International Delicacies, Ketam, Ketam Cili, Kuah Kacang, Kuih Lapis, Lamb Kebab, Malay Kuih, Nasi Minyak, Nutmeg Powder, Pajeri Nenas, Puyuh Daging, Ramadan Buffet Dinner, Roti Canai, Sago Gula Melaka, Salted Egg, Sambal Sotong, Soto Ayam
BY CK Lam
During this holy Ramadan month, G Hotel presents a special buka puasa dinner with traditional kampong styled dishes at the G Cafe. Chef Hamizi, the sous chef presents local Malay delights and international delicacies coupled with succulent barbeque selection in rotating menus.
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Posted by: CK Lam Tags: Academy Training, At-Sunrice GlobalChef Academy, Burnt Butter, Carpacio, Cauliflower Soup, Chicken Roulade, Clam Soup, Cold Appetisers, Creative Touches, Crispy Chicken, Danny Ng, Edible Flowers, Eighty Eight, Extra Virgin Olive Oil, Globalchef, Italian Minestrone, Kelawei Road, Lemon Zest, Light Broth, Linguine, New Straits Times (Life & Times), Norwegian Salmon, Pork Belly, Potato Gnocchi, Salmon Tartare, Scallop Carpaccio, Seafood Bisque, Sous-Vide, Spanish Pork Belly, The Eighty Eight Restaurant, Velvety Texture, Violas, Virgin Olive Oil, Wild Mushroom Ragu
By CK Lam
It was a wonderful night lingering over dinner for hours with friends at Eighty Eight Restaurant. The newly opened restaurant is in Kelawei Road here. It takes its name from the year of its chef-cum-owner Danny Ng’s birth.
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Posted by: CK Lam Tags: Bacon Bits, Beer Wine, Black Vinegar, Erdinger, Euro Deli, Euro Deli Biergarten, Euro Deli Biergarten Penang, Flour, Franszikaner, Gemischter Wurst Teller, German Dumplings, German Mustard, German Specialties, Good Food, Grilled Sausages, Gurney Plaza, Gurney Plaza Food Guide, Gurney Plaza Food Guide 2012/2013, Hoegaarden, Hypermarket, Iberico Pigs, Iberico Pork Steak, Juices, Leffe, Little Pieces, Matterhorn Burger, Mixed Sausage Platter, Nibble, Nuerenburger Sausage, Penang Gurney Plaza, Penang Restaurant, Potato Salad, Sauerkraut, Sausage King, Smoked Pork Ribs, Spaetzle, Swiss-German Specialties, Wind Down
By CK Lam
Conveniently located on the ground floor of Gurney Plaza shopping mall is Euro Deli Biergarten Penang. The restaurant, which opened in end of December 2011, is getting a lot of attention not only for its wide range of Swiss-German specialties but also its beer.
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Posted by: CK Lam Tags: Beef Katsu, Bento Lunch Boxes, Buri Kaputo Pirikara, Butterfish, Chicke, Chicken Katsu, Chopped Garlic, Cod Fish, Cod Roe, Creamy Mayonnaise, Dish Meal, Ebi Mentaiyaki, Fish Roe, Flying Fish, Generous Layer, Gurney Plaza, Gurney Plaza Penang, Gyupei Yaki, Japanese Interior, Japanese Sushi, Japanese Sushi Restaurant Chain, Kaisen Ramen, Light Mayonnaise, Mayonnaise Sauce, Mini Dragon, Nabeyaki Udon, New Straits Times (Life & Times), Raw Fish, Refreshing Salad, Salmon Belly Karaage, Salmon Head, Spring Onion, Sushi Restaurant, Sushi Tei, Teriyaki Sauce, Thick Pieces, Toro, Tuna Roll, Yellowtail
By CK Lam
Sushi Tei, the international Japanese Sushi Restaurant Chain which originates from Singapore is now opened in Penang. Located in Gurney Plaza, the dining place with a touch of Japanese interior has a great sea view. The signature open-kitchen concept is also seen in this outlet.
The menu offers one dish meal, ramen, sushi, sashimi, tempura, rolls and grill dishes. I adore the sashimi with four different types of raw fish, garnished with lemon slices. The fresh yellow-tail, salmon and butterfish goes well with wasabi but the marbled tuna belly is best eaten on its own. This highly prized fish is also available in a single plate with five thick pieces per order.
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Posted by: CK Lam Tags: Apple Pie, Asian Taste, Bakery, Beef Pie, Chicken Pie, Chocolate Strawberry Tart, Cottage Pie, Creamy Mashed Potatoes, Crust Pastry, Fresh Eggs, Fresh Herbs, Golden Crust, Gourmet Pies, Gurney Plaza, Hardboiled Egg, Leek Pie, Menara Asas, Mixed Fruit Tart, Mushroom Pie, New Straits Times (Life & Times), Oriental Chicken, Pastry, Pepper Steak, Puff Pastry, Quiches, Raspberry Walnut Pie, Rm6, Smoked Salmon Quiche, Smooth Texture, Spinach Quiche, Steak & Mushroom Pie, Steak Pie, Tanjong Bungah, Tarts, Taste Buds
BY CK Lam
Golden Crust, a kiosk with its core of freshly baked hand made gourmet pies, tarts & quiches opened recently in Gurney Plaza. There is a range of fillings and crust including crust pastry and puff pastry. I was overwhelmed by the selections on the menu.
The cottage pie is rich, with a filling of meatiness, green peas, corn, carrots, blend of fresh herbs and a layer of creamy mashed potatoes. The combination of flavors are well-balanced. It is well received by customers, especially for those who like the smooth texture potato with light gravy.
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Posted by: CK Lam Tags: Agedashi Potato, Ala Carte, Chef Kurihara, Course Menu, Course Menus, Crab Claws, Creative Dishes, Dipping Sauce, Fine Dining Restaurant, Fish Dish, Fish Liver, Flavors, Fugu, Fugu Hire Reishu, Fugu Nikogori, G Hotel Penang, Grilled Ribeye, Grilled Seafood, Hot Plate, Japanese Course, Japanese Menus, Kani, Kani Reishu, Kani Tempura, Kombu Seaweed, Kurihara, Liver Pate, Miraku G Hotel, Natural Flavor, New Straits Times (Life & Times), Nimono, Penang Japanese Restaurant, Premium Ingredients, Puffer Fish, Raw Fish, Seven Courses, Sweet Cheese Tofu, Texchem Group, Thick Broth, Traditionally Japanese, Warm Soup, Wasabi, Wasabi Sea Salt
BY CK Lam
Established under the Texchem Group, Miraku in G Hotel is a great place for customers to enjoy Japanese food. The main cuisine at this fine dining restaurant is Japanese food, with ala carte dishes and course menus.
Executive Chef Masaki Kurihara came up with creative dishes using seasonal and premium ingredients flown in from Japan, for traditional Japanese menus ranging from RM100.
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