Posted by: CK Lam Tags: Amiyaki Sauce, Assorted Dishes, Authentic Japanese Cuisine, Black Fungus, Buta, Buta Amiyaki, Butabara, Charshu Chahan, Chicken Skin, Chives, Ck Lam, Cold Sake, Combination Plates, Delicious Mix, Ebi Gyoza, Flavors, Fried Rice, Hot Plates, Jalan Tanjung Tokong, Japanese Meal, Japanese Pork Meal, Japanese Restaurant, Kaiten Belt, Koshi, Kyu, Kyu N Kim Ramen, Kyushu, Kyushu Ramen, Makansutra, Nigiri, Open Kitchen, Pan Fried, Penang, Precinct 10, Private Functions, Rice Dish, Rice Salad, Roast Pork Belly, Roasted Pork, Rolls Royce Roll, Sesame Seeds, Shake Toro Sashimi, Side Dishes, Soft Lighting, Sushi Dishes, Sushi Zento, Two Choices, Wagyu Beef, Wagyu Beef Teppanyaki, White Rice, Yakitori, Zento
BY CK Lam
Tucked away in Precinct 10, Sushi Zento has been serving up Japanese meal with pork besides other meats. The restaurant has two seating area, with an outdoor air-conditioned area with cosy setting. The other area has a Kaiten belt which services a number of tables and a teppanyaki section with an open kitchen concept.
Shake Toro Sashimi RM38
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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: Aik Hoe Restaurant, Ais Tingkap, Assam Laksa Air Itam Market, Bamboo Baskets, Batu Ferringhi, Carnavon, Cheese Omelette, Chin's Stylish Chinese Cuisine, China House, Chinese Cabbage, Chinese Water Chestnut, Coconut Jam, Coffee Garden, Coffee Lane, Da Ban Chinese Restaurant, DeHappy Seafood Restaurant, Espresso Coffee, Ferringhi Coffee Garden, Focaccia Bread, Food Tour, Free Range Eggs, Half Boiled Eggs, Hawker Stalls, Hock Seng Rojak, Homemade Bread, Ikan Bakar Teluk Tempoyak, Kuih Nyonya Moh Teng Pheow, Lebuh Campbell, Lemak, Light Breakfast, Main Street Cafe, Miraku Japanese Restaurant, Mozzarella Cheese, New Lane Hawker Food, Old Green House Restaurant, Ong Cheng Huat Seafood, Pandan Leaves, Penang 24-hour Food Tour, Penang 24-hour Food Tour Guide, Penang Food Guide, Pork Roll, Restaurant Kapitan, Roti Canai, Selera Sri Tambang Mee Udang, Shing Kheang Aun, Skype, Special Famous Roti Canai, Sup Hameed, Tho Yuen Chicken Rice Restaurant, TimeOut Penang 2012, Tin Drum, Toast Bread, Toh Soon Cafe
By CK Lam
Spending your weekend in Penang? Do check out this 24-hour guide to eating on the island non-stop, written by me for TimeOut Penang 2012. Hope everyone have a great time indulging in all the flavourful food, rich in spices and herbs from the many restaurants and hawker stalls in Penang.
6am – 7am: Special Famous Roti Canai
56 Jalan Transfer
Open daily, 6.30am-1pm, 3.30pm-7pm
Soak in the slow pace of life in Penang with breakfast at this road side stall, which is famous for its crispy roti canai. There are several varieties of curries to complement the roti canai – mutton, beef, chicken, fish and dhall. The place is usually packed with customers waiting for a table.
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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: 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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Posted by: CK Lam Tags: Annin Tofu, Bamboo Shoots, Broths, Buta Katsu, Chef Kenji Nakagawa, Chives, Delicious Mix, Food In Gurney Paragon Mall, Fried Pork, Garlic Oil, Garlic Rice, Goku Raku Ramen, Gurney Paragon Mall, Gyoza, Horikiri Style Ramen, Ishiyaki Garlic Rice, Main Meals, Miso Tonkotsu, Nakagawa, New Straits Times (Life & Times), Pan Fried, Pork Chop, Pork Slices, Raku, Rice Meals, Rich Broth, Scrumptious Dish, Shoyu Tonkotsu, Side Dish, Signature Dish, Soft Boiled Egg, Stamina Don, Texchem Group, Tonkatsu, Tonkotsu
BY CK Lam
Goku Raku Ramen brings their specialty Horikiri style ramen to their new outlet in Gurney Paragon Mall, Penang. Located on the east wing of the building, Goku Raku Ramen is the latest branch opened by the Texchem group in Penang.
The ramen comes with three types of soups – Tonkotsu (pork-based), Shoyu Tonkotsu (Japanese soy sauce) and Miso Tonkotsu. The freshly made broths are simmered for 17 to 30 hours by Chef Kenji Nakagawa who leads the kitchen.
The signature dish is aptly named Goku Raku Ramen, and comes in a rich broth consisting of a complex blend of pork, chicken and fish which is simmered for 30 hours. Both the large (RM23.90) and small (RM18.90) servings are topped with char siew slices, flavoured egg, onions, Japanese leeks, bamboo shoots and seaweed. The texture of the fresh noodle is slightly springy. The ramen in Shoyu Tonkotsu broth is served with a swirl of fragrant garlic oil giving it an appetising aroma.
Ramen in Shoyu Tonkotsu broth.
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Posted by: CK Lam Tags: 9th September, Alcohol, Arigato, Bar, Bay Avenue, Bayan Lepas Penang, Bonjiri Chicken Tail, Coffee Bar, Cozy Interior, Dispensing System, Eringi, Executive Chef Kazuhiro Inose, Fish Head, Grill Menu, Japanese Menu, Japanese Sake, Kaki Kushi, Kazuhiro, Lamb Yaki, New Straits Times (Life & Times), New Straits Times (Life & Times), Okura, Pub, Queensbay Mall, Rm10, Rm3, Salmon Don, Sanma Shio Yaki, Selection Menu, Shake Onigiri, Shishamo, Shochu Kuromaru, Single Malt Whisky, Skewer, Sunagimo, Tebasaki, Torikawa, Vergano Coffee, Vino Tech, Vino Vino Bistro, Whisky Bar, William Chong, Wine Bar, Wine Cabinet, Wine Dispenser, Work The Meat, Yaki Onigiri, Yakitori, Yakitori Don, Yakitory
* This article was published in the New Straits Times (Life & Times) on 9th September 2011.
BY CK Lam
Vino Vino Bistro is the latest concept of wine bar to be launched in Penang. Incorporating a whisky bar as well as a coffee bar with a high tech twist, the outlet carries a wide and fine selection of wines in Penang. The cozy interior is lined with wine cabinet stacked with a variety of wines, Japanese sake and shochu.
Its drawing point is the Vino Tech dispensing system, whereby single malt whisky and premier wine are offered to customers by glass at the perfect temperature.
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Posted by: CK Lam Tags: Ando, Auction, Azizah, Brownie, Cash Donations, Charity, Chika Ando, Cik, Corporations, Disastrous Earthquake, Ferringhi Garden, Food Donations, Fund Raising, Gms, Japan Disaster Relief, Japanese Community, Japanese Red Cross, Kudo, Laines, Lee Laines, Penang, Penang for Japan Disaster Relief Charity, Red Cross, Relief Efforts, Richard Long, Rumi Kudo, Straits Quay, Tam, Tsunami, Yamazaki
Many corporations are participating in events organized to help Japan in the recent disastrous earthquake and tsunami. One such event is the ‘Penang for Japan Disaster Relief Charity’ happening at Straits Quay on 27th March 2011, from 11am to 6pm.
Ferringhi Garden is one of the many who supported the event. The restaurant is churning out Walnut Brownie at RM25 (500 gms). To place your order, do contact :
Miss Tam/Cik Azizah at 04-881 1193
On the other hand, the Japanese community residing in Penang is helping in the event in Straits Quay. For more enquiries, do call:
Yamazaki at 012-413 9096
Lee Laines at 012-581 1123 (cash donations)
Rumi Kudo at 016-424 8401 (food donations)
Chika Ando at 012-500 8486 (items for sale or auction)
All funds raised during this charity will be channeled to the Japanese Red Cross, the coordinator for the relief efforts in Japan.
Hope everyone will support this fund raising event for Japan!
Posted by: CK Lam Tags: Avacado, Chef Ito, Chef Yasutoshi Ito, Cold Sake, Colorful Piece, Egg Custard, Famed Chef, Fried Lobster, Hot Tea, Hotel Kuala Lumpur, Japanese Cuisine, Japanese Kuala Lumpur, Japanese Tableware, Lobster Roll, New Renaissance, Renaissance Hotel Kuala Lumpur, Sagano, Sagano Japanese Restaurant, Sake Cup, Salmon Skin, Saury Fish, Sea Urchin, Tea Cup, Thick Cuts, Warm Sake
My visit to Renaissance Hotel also features a dinner at the Japanese restaurant, Sagano and an introduction to the famed Chef Yasutoshi Ito. It was a privileged to have him assembling an exquisite progression of dishes: appetizers, sashimi and lobster roll.
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Posted by: CK Lam Tags: Australia One, Bratwurst, Bright Colors, Cappuccino Strip, Chocolateria San Churro, Crepe Suzette, Different Shapes, Dosukoi Japanese Noodle, Esplanade Hotel Fremantle, Fishing Boat Harbor, Food Stalls, Fremantle Market, French Crepes, Fresh Fruit Juice, Fresh Produce, Henderson Street, Heritage Buildings, Japanese Noodle, Market Houses, Michele’s Crepe Suzette, Miso, Organic Products, Persimmons, Perth Australia, Side Dish, Vegetables And Fruits, Victorian Building
It has been a while since I update my previous trip to Perth, Australia. Among one of my outing was in fascinating Fremantle and its surroundings.
Fremantle in Perth is popular for its eateries, market and heritage buildings. Many would make trips to Fremantle, patronizing the Fremantle Market. Located on the corner of South Terrace and Henderson Street, this market is open for business every Friday night and on weekends.
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