Posted by: CK Lam Tags: Bordeaux Rendez Vous 2013, Bordeaux Rendezvous, Bordeaux Wine, Buffet Style, Château Haut Bailly-Pessac-Léognan, Château Lagrange, ChâTeau Lascombes, Château Lascombes-Margaux, Chateau Leoville, Chateau Leoville Poyferre, Ck Lam, Conti Neri, Conti Neri-Prosecco, EASTERN & ORIENTAL HOTEL PENANG, Eastern And Oriental, Executive Chef Petr Feher, French Wine, French Wines, Hospitality Professionals, Lables, Master Class of 2010 Vintages, New Victory, Oriental Hotel Penang, Pessac LéOgnan, Prestigious Labels, Red Wines, The Wine Shop, Victory Annex, Vintages, What2seeonline.Com, White Wine, Wine Connoisseurs, Wine Dinner, Wine Merchants, Wine Producers, Wine Shop, Wine With Food, Yum Seng
BY CK Lam
‘Bordeaux Rendezvous’ 2013 is a wine dinner organized by French wine merchants Barriere Freres in conjunction with their local importer The Wine Shop. Held at E&O Hotel’s brand new Victory Annex, the event attended by wine connoisseurs, hospitality professionals and media started with the Master Class of 2010 vintages, followed by a Wine Dinner.
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Posted by: CK Lam Tags: Antibiotic Free Enzyme Chicken, Baked Breads, Capsicum, Cheese Sauce, Chicken Breast, Chicken Pork, Ciabatta, Coral Lettuce, Creative Touch, Croissant, Delicious Foods, Fresh Tuna, Fried Egg, Fruits Vegetables, Fruity Slim Deluxe Wholemeal Bun, Generous Slices, Green Apple, Healthy Sandwiches, Homemade Cheese, Honey Green Tea, I-Avenue, Olive Ciabatta, Omega Eggs, Organic Soya Milk, Pan Fried, Penang, Purple Cabbage, Roast Pork, Sandwhiches, Sandwich Loaf, Tuna Salad, Tuna Salad Croissant, What2seeonline.Com, Yogurt Dressing, Zucchini
BY CK Lam
It is easy finding sandwiches but difficult to find healthy ones put together with care. Recently I got to know Sandwhich, which just opened its first outlet in I-Avenue, Penang.
“This outlet is committed to wellness. Premium grade ingredient of antibiotic free enzyme chicken, pork, fresh tuna and Omega eggs are the choices of fillings. To create healthy and delicious foods, the fresh ingredients are roast and steam except for the pan-fried egg,” explains T.W. Fong.
The sandwhiches are made with four types of baked breads: choose from olive ciabatta, wholemeal sandwich loaf, croissant and sesame wholemeal bun. A popular choice is the aromatic ciabatta which has a bit more bite.
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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: Anniversary Celebrations, Baked Blinis, Baked Fillet of Halibut, Baked Garoupa, Beef Carpaccio, Blast From The Past, Blinis, Breast Meat, Cake, Chef De Cuisine Matthias Tretbar, Classic Dishes, Datuk Jimmy Choo, Dishes Of Yesteryears, Feringgi Grill, Fish Dish, French Onion Soup, French Pepper Steak Flambe., Garlic Croutons, ightly Smoked Scottish Salmon, Lime Dressing, Lobster Bisque, Lobster Cocktail, Maccaron “Nougatine”., Magret, Maine Lobster, Maine Lobster Cocktail., Onion Flavor, Original French Onion Soup, Parfait Sweet Dream, Pepper Steak, Rack Of Lamb, Rack of Lamb "Provencale”, Rasa Sayang Resort, Retro Menu, Seafood Stock, Sesame and Coriander Marinated Duck Magret, Shangri-La’s Rasa Sayang Resort and Spa, Smoked Scottish Salmon, Strawberry Cheese Cake, Welcome Comfort, Whole Lobster
BY CK Lam
As part of the Shangri-La’s Rasa Sayang Resort and Spa, Penang 40th Anniversary Celebrations, the resort’s award-winning Feringgi Grill restaurant, will be introducing the retro menu called the Blast From The Past.
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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: A Nyonya Inheritance, Assam Laksa, Book Launching, Chili Padi, China Tiger, Chun Pneah, Clarity Publishing, Cookbook, Cup Mint, Curry Kapitan, Dato Lim, Flower 4, Fresh Turmeric, George Town, Glutinous Rice Ball, Glutinous Rice Balls, Herbs And Spices, Laksa Recipe, Leaf Stalks, Nasi Ulam, New Straits Times (Life & Times), Nyonya Cuisine, Nyonya Recipes, Otak Otak, Penang Peranakan Dishes, Peranakan Dishes, Prawn Paste, Red Chilli, Sambal Udang, Savory Dishes, Savoury Dishes, Savoury Recipes, Shrimp Paste, Small Cubes, Tang Yuan, Tang Yuen, Tau Eu Bak, Torch Ginger, Types Of Herbs And Spices, Udang, Yam Family
BY CK Lam
Pearly Kee, a fifth generation Penang Nyonya has just launched her first cook book entitled A Nyonya Inheritance at China Tiger, here. Also present were the writer’s mentor, master chef Datuk Lim Bian Yam, family members and friends.
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Posted by: CK Lam Tags: "Taste! South Africa" 2012, Amarula Cream, Barbeque Pork Ribs, bloem 2009, British Royal Family, Bruschetta, Cabernet Sauvignon, Capital Of South Africa, Casual Evening, Cloof, Cloof 2003, Cloof 2005, Cooked Salmon, Course Dinner, Elgin Area, Entwine, Exotic Fruit, Flavors, Granny Smith Apples, Grape Variety, Hawaiian Cuisine, Hawaiian Island Chicken, Homemade Bbq Sauce, Hurricane Barbeque Pork Ribs, Island Chicken, Izak, Kid On The Block, MARICOSA PACIFIC RIM & HAWAIIAN CUISINE, Mediterranean Mackerel Salad, Nakamatsu, New Kid On The Block, Pacific Rim, Passionate Views, Penang Wine Event, Pinotage Wines, Principal Partner, Professor Abraham, Rainbow Nation, Salmon and Venus Clam Tajine, Salmon Tajine, Satoru Nakamatsu, Savana, SMAAK!ZA, Stellenbosch University, Straits Quay Penang, Table Sessions, Tajine, Thomas Ling, True Quality, Warm Buns, Wheat Farming, Wine Capital, Wine Industry, Zonnebloem 2010, Zonnebloem Pinotage 2009
BY CK Lam
SMAAK!ZA – “Taste! South Africa” 2012 was in Penang recently for the “Table” sessions. Held at Maricosa Pacific Rim & Hawaiian Cuisine in Straits Quay, the event featured an eclectic 4 course dinner menu paired with a mini-vertical tasting of among the top award-winning Pinotage wines.
Thomas Ling, principal partner of Entwine Consultancy hosted the event and introduced the lineup of featured wines while Satoru Nakamatsu shared his passionate views behind the mouth-watering Rainbow Nation’s colourful cuisine.
We started off with the Savana, made from Granny Smith apples grown in the Elgin area in the Western Cape of South Africa. This naturally brewed and matured premium cider went well with the Maricosa bruschetta and the Mediterranean mackerel salad which was brought together with many fresh greens, mackerel and pleasantly sharp cheese.
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Posted by: CK Lam Tags: Alencon France, Almond Rochers, Assorted Pralines, Bachelor Programs, Bonbonnière Au Chocolat, Certificate Award, Certificate Courses, Chef Thierry Lerallu, Chocolate Box, Chocolatier, Cooking Demo, Cooking Demonstration, Cream Milk, Culinary Training, Diplome, Education Modules, Education Seminar, French Traditions, Fresh Cream, Hospitality Management Students, Indian Cuisine, Institute Of Culinary Arts, Jaya Selangor, Le Cordon Bleu, Le Cordon Bleu Malaysia, Le Cordon Bleu New Zealand, Local Produce, Malaysian Chinese, Marketing Manager, Milk Product, Pastry Chef Instructor, Patisserie, Patissier, Penang, Seminar Attendees, Seminar Participants, Sherlyn, Sunway, Sunway Institute of Culinary Arts, Sunway Le Cordon Bleu, Traders Hotel Penang, Wine Education, World Class Restaurants, World Innovation, Wset
BY CK Lam
Le Cordon Bleu Malaysia – Sunway Institute of Culinary Arts has brought culinary education to Malaysia in their school located in Bandar Sunway, Petaling Jaya, Selangor. Representatives from the school and Le Cordon Bleu New Zealand was up in Traders Hotel Penang recently to conduct a seminar.
Attendees at the seminar had an educational afternoon experiencing ‘campus life’. Besides gaining more info on the culinary programmes from both campuses, they also enjoyed a cooking demonstration on the recipe Bonbonnière Au Chocolat – Chocolate Box and Assorted Pralines.
BONBONNIÈRE AU CHOCOLAT
Chocolate box and assorted praline
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Posted by: CK Lam Tags: Baked Pineapple, Business Hours, Cake Maker, Cake Makers, Fillings, Flour, Fresh Pineapples, Freshness, Gartien, George Town, Georgetown Penang, Hot Cakes, Japanese Washi Paper, Lam, Lorong Macalister, Macalister, Page Nbsp, Paper Bags, Parcels, Pastry, Pineapple Cake, Piping, Preservatives, Scratch, Shelf Life, Six Weeks, Strict Quality Control, Weekdays, Zing
BY CK Lam
If you are looking for good pineapple cakes, you cannot pass up visiting Gartien. Located on Lorong Macalister in Penang, Gartien is possibly one of the most well-known pineapple cake makers.
Gartien version of pineapple cake is rolled up in a rectangular pillow of buttery crumbly dough encasing a ball of tangy pineapple filling. Each piece is individually packed in Japanese washi paper to preserve its freshness.
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Posted by: CK Lam Tags: Anglo Chinese Terraces House, Antique Wooden Doors, Baba Bar, Baba Nonya, Banh Xeo, Chinese Antique Furniture, Chinese Granite, Christopher Ong, Ck Lam, Contemporary Design, Course Greens, Course Menu, Degustation Menu, Frangipani, Georgian Church, Grilled Chicken Kapitan, Hong Bak Lamb, Hotel Experience, Indo Chine, Indo-Chine Cuisine, Jalan Kapitan Keling, Karl Steinberg, Keba, Kebaya, Kuan Yin Temple, Lap Pool, Lor Ark, Mantou, Pai Tee, Panna Cotta, Penang Boutique Hotel, Penang Chinese Town Hall, Peranakan Cuisine, Prawn Geng, Reception Lobby, Seven Terraces, Stewart Lane, The Kebaya, Tub Tim Krob, World Charm, World Heritage Site
BY CK Lam
The newly opened Seven Terraces in the heart of World Heritage Site is Penang’s newest boutique hotel. Sitting on Stewart Lane, this hotel by hoteliers Christopher Ong and Karl Steinberg is converted from a row of seven C19th Anglo Chinese terraces houses.
Seven Terraces offers guests a boutique hotel experience with its Peranakan and contemporary design and its many Baba Nonya and Chinese antique furniture and collectibles. The hotel comprises a restaurant, bar and 18 air-conditioned suites with modern amenities.
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