Posted by: CK Lam Tags: Afternoon Tea, Afternoon Tea with Scones and Tea, Amee, Amee Philips, Batu Ferringhi, Batu Ferringhi Penang, Beautiful Place, Blueberry, Blueberry Tea, Butter Cream, Clotted Cream, Cornish, Cornish Clotted Cream, Cream Cheese, Designer Jewellery, English Tea, English Tradition, Fashion Show, First Exposure, Fresh Strawberries, Hi Tea, High Tea, New Straits Times (Life & Times), Old Rain, Parmesan Cheese, Phili, Plate Rack, Quiet Time, Rasa Sayang Resort, Rasa Sayang Resort And Spa, Rasa Wing Lounge, Resort And Spa, Saturday Afternoon, Savory Treats, Scones High Tea, Shangri La, Shangri-La’s Rasa Sayang Resort and Spa, Spice Market, Spice Market Cafe, Strawberry Jam, Sweet Cakes, Tea Scones, Whipped Cream
BY CK Lam
Having afternoon tea at Shangri-La’s Rasa Sayang Resort and Spa in Batu Ferringhi, Penang is a real indulgence. I remembered my first noteworthy exposure with Rasa Sayang’s afternoon tea at the Rasa Wing Lounge.
It came with a 3-tier plate rack, with cakes, scones accompanied with cream and jam along with savory treats. Until today, the tradition of afternoon tea is still observed in both the Rasa Wing Lounge and the Spice Market Cafe over at the Garden Wing.
Scones High Tea
Read the rest of this entry »
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.
Read the rest of this entry »
Posted by: CK Lam Tags: Balanced Meal, Bangkok Thailand, Best Restaurants, Chef De Cuisine, Chef Matthias Tretbar, Curry Butternut Cappuccino Soup, Degustation Menu, Dijon Mustard, Feringgi Grill, Fine Dining, Flavors, German Chef, Green Salad, Grinded, Hotel Restaurants, Malaysia Tatler, Muscat Oman, New York Today, Oxtail Ravioli, Penang Hotel, Poached Halibut, Prawn, Pumpkin Seeds, Quail Egg, Rasa Sayang Resort, Seared Tuna, Shangri-La’s Rasa Sayang Resort and Spa, Sunflower Seeds, Tiny Size, Tomato Powder, Vintage Wines, Wasabi
BY CK Lam
Since 1993, Feringgi Grill has been nominated by the readers of Malaysia Tatler as one of Malaysia’s Best Restaurants for its exceptional cuisine and service. The restaurant with its exquisitely prepared modern grill cuisine, wide range of vintage wines and fine cigars was recently listed in first annual “101 Best Hotel Restaurants Around The World” by The Daily Meal, New York.
Today, the restaurant is helmed by German chef de cuisine, Matthias Tretbar, who focus on grilled dishes. He has 12 years of experience working in his home ground in Munich, West Germany before moving to Muscat, Oman in the Middle East and most recently in Bangkok, Thailand.
Read the rest of this entry »
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.
Read the rest of this entry »
Posted by: CK Lam Tags: Ayam Masak, Banana Leaf, Belacan, Bone Marrow Soup, Bubur Hijau, Cincaluk, Ck Lam, Coconut Milk, Eastin Hotel, EASTIN HOTEL PENANG, Fragrant Chicken, Gearbox Soup, Herbs And Spices, Hotel Penang, Ikan Keli, Kerabu, Knuckle Joint, Lemang, Lime Juice, Malaysian Food, Marrow Soup, Masak Lemak, Pucuk Paku, Ramadan Buffet Dinner, Ramadhan Buffet, Raw Vegetables, Rice Dishes, Rich Flavour, Serunding Ayam, Soup Bone, Style Dishes, Subtle Flavors, Swez Brasserie, Ulam-ulaman
BY CK Lam
Eastin Hotel Penang is spicing things up with a spread of kampong style dishes for the coming Ramadhan buffet dinner. They will be showcasing some truly traditional Malaysian food, with creations of salads, soups, spicy curries and desserts by junior sous chef Mohamad Bakri and Mohd Fauzi.
Gearbox soup
Read the rest of this entry »
Posted by: CK Lam Tags: Aquaculture Association, Ck Lam, Corporate Social Responsibility, Cristol, End of the Line, Farmers Association, Farming Methods, Fish Farm, Fish Farmers, Fish Farming, Fishing Industry, Flood Mitigation, Golden Sands Resort, Golden Sands Resort Penang, GST Group, Guest Of Honour, Hatchery Fish, Keynote Address, Marine Fish, Marine Scientists, New Straits Times (Life & Times), Penang Aquaculture Association, Resort In Penang, Seafood Consumption, Seafood Suppliers, Seafood Supplies, Sustainable Seafood, Sustainable Seafood Awareness Day, Sustainable Seafood Buffef, World Oceans Day, World Wide Fund for Nature Malaysia, Wwf Malaysia, YB Tuan Law Choo Kiang
BY CK Lam
Golden Sands Resort, in collaboration with World Wide Fund for Nature Malaysia (WWF-Malaysia), the Penang Aquaculture Association and GST Group, held a Sustainable Seafood Awareness Day at the resort on Friday June 8, 2012. The event was to raise awareness for the need to protect our precious seafood supplies from depletion through indiscriminate fishing practices and unsustainable fish farming methods.
Golden Sands Resort is leading the way towards sustainable seafood
Read the rest of this entry »
Posted by: CK Lam Tags: American Cheesecake, Bbq Sauce, Beef with Tortilla, C Hicken, Ck Lam, Coconut Flakes, Flavors, Grilled Beef, Grilled Meat, Grilled Prawns, Grilled Shrimp, Grilled Shrimp and Strawberry Salad, Hearty Soup, Herbs And Spices, Honey Mustard Glaze, Hotel Penang, Mint Sauce, New Straits Times (Life & Times), Potato Soup, Rocket Lettuce, Seedless Grapes, Sous Chef, Strawberry Salad, Texas Bbq, Texas BBQ Grilled Skewer, Texas Brownie, Texas Grill, Texas Grill Promotion at Eastin Hotel, Turkey Bacon, Wild Potato
BY CK Lam
For those with cravings for Texas grill dishes, do drop in to Swez Brasserie, located in Eastin Hotel, Penang. The brasserie is having its Texas Grill Promotion for the whole month of June 2012.
The young newly appointed junior sous chef, Kelvin Cheong whips up a selection of grill dishes cooked with a pleasant flavor of of herbs and spices). I had a preview taste of some of the dishes. The meal begins with the serving of warm Texas wild potato soup made with USA imported potatoes and herbs. The hearty soup with a delectable creaminess was simply satisfying.
Read the rest of this entry »
Posted by: CK Lam Tags: Carre d’agneau Provencale, Crab Bisque Soup, Creamy Sauce, Creamy Soup, Duck Meat, Eastin Hotel, French Cuisine, Fruit De Mer, Hotel In Penang, Hotel Penang, Lively Taste, Mediterranean Seafood Soup, Mint Sauce, Mother's Day Celebration, Orange Sauce, Pastry Chef, Puffed Pastry, Rack Of Lamb, Roasted Duck, Rosemary And Thyme, Salade De Fruit, Sweet Dishes, Swez Brasserie, Vol Au Vent
BY CK Lam
Located on the ground floor of Eastin Hotel in Penang, Swez Brasserie is offering all things French for the month of May. Senior sous chef Daniel Tan and pastry chef Franco Ho will each prepare a variety of savory and sweet dishes for the Fabulously French Cuisine buffet.
Savory and sweet dishes by senior sous chef Daniel Tan and pastry chef Franco Ho
Read the rest of this entry »
Posted by: CK Lam Tags: American Buffet, Batu Ferringhi Beach, Beef Ribs, Buffet, Chocolate Mousse, Cold Dishes, Executive Sous Chef, Great American Buffet, Grilled Lamb, Hard Rock Hotel, Hotel Penang, Hotel Visitors, Lamb Leg, Lamb Salad, Lemon Meringue, Macaroni Pasta, New York Cheesecake, Prawn Salad, Pumpkin Pie, Roast Lamb, Seafood Chowder, Smoked Beef, Starz Diner, Yellow Mustard
By CK Lam
Visitors to Starz Diner in Hard Rock Hotel Penang are in for a treat this April, with the launch of the sumptuous American buffet. Held on the weekends, the buffet dinner sees a range of dishes specially selected by the hotel’s Executive sous chef Beh Aik Aun and his team. The team will prepare a spread of approximately 70 hot and cold dishes, appetizers, seafood, salad and dessert hailing from various states of America.
Read the rest of this entry »
Posted by: CK Lam Tags: Bayview Hotel Georgetown, Bayview Hotel Georgetown Penang, Black Vinegar, Cashew Nuts, Chinese Dinner, Chinese Dish, Chinese Herbs, Ck Lam, Clay Pot, Complimentary Buffet, Complimentary Night, Dinner Cocktail, Fried Prawns, Hassle-free Wedding, Herbal Chicken, Hotel Ballroom, Invitation Cards, New Straits Times (Life & Times), Penang Wedding Banquet, Registration Book, Revolving Restaurant, Shredded Chicken, Spice Powder, Thick Gravy, Wakame, Wedding Package
BY CK Lam
Bayview Hotel offers full service hosting for weddings in its location in George Town. The planning team came up with several wedding packages, the Platinum and Diamond priced at RM588++ and RM688tt per table of 10 (for a minimum of 30 tables).
The perks of the wedding package are complimentary night stay for the wedding couple in the hotel’s bridal suite, invitation cards, guest registration book and VIP car park for the bridal car. The RM688++ package has additional perks of one night complimentary stay in the hotel’s superior room with breakfast for two, bottle of sparkling wine and pre-dinner cocktail. The RM588++ package comes with complimentary buffet dinner at the Revolving restaurant.
The wedding package includes an eight course Chinese dinner in the hotel ballroom. Senior sous chef Soon who specializes in Chinese cooking incorporate a mix of fusion in the design of the dishes while in the same time staying in line with the traditional classic style.
The eight dishes can be chosen from a list of menu. The Four Happiness Combinations platter was huge with combinations of stir-fried chicken with cashew nuts, golden crispy William potato, kerabu mango with wakame and mushroom dumpling with teriyaki sauce. According to chef Soon, couples have a choice of selecting the platter menu.
Read the rest of this entry »
