Posted by: CK Lam Tags: Arborio, Atlantic Salmon La Dieppoise, Beetroot, Black Olives, Black Pepper, Blue BerriesReduction, Chef Dave, Chef Dave Looi, Chili Sauce, Creme Fraiche, Culinary Pleasures, Duck Confit with Caramelized Ontario Peaches, Egg Shell, Executive Chef Dave Looi, French Cuisine, Freshly Ground Black Pepper, Garlic Clove, Great House Of Penang, Guest Chef, Herb Marinated Rack of Lamb, Intricate Textures, Light Salad, Looi, Merlot Reduction, Mushroom Cappuccino, New Straits Times (Life & Times), Onion Garlic, Orange Mango, Parrot Cay, Private Chef, Purpose Flour, Refreshing Salads, Salad White Bait & Kale, Salmon Roulade, Shimeiji Ricotta Crepe, Smoked Salmon, Smoked Salmon Roulade, Soup Ingredients, Suffolk House, Suffolk Restaurant, Tabasco Sauce, Taste Buds, Truffle Mushroom Cappuccino, Tuna Tataki, Turks And Caicos Islands, Water Melon, Water Melon Gazpacho, Watermelon Gazpacho, Wild Mushrooms, Yabby, Yellow Onion
BY CK Lam
Over the past few years, Suffolk House Restaurant has had many different chefs. The latest is executive chef Dave Looi. His last job before arriving in Penang was in Parrot Cay, a private island which is part of the Turks and Caicos Islands. He has also worked as a chef in Taipei, London and New York.
Looi’s passion for creativity is apparent in the numerous dishes we sampled at Suffolk House Restaurant.
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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.
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Posted by: CK Lam Tags: Bourgogne Blanc, Boursin Cheese, Brussel Sprouts, Bukit Jambul Golf Course, Chambolle Musigny, Chardonnay Grape, Chassagne Montrachet, Cherry Tomato, Christophe Thomas, Ck Lam, Classic Wines, Equatorial Hotel Penang, Greeny, Joseph Drouhin, Joseph Drouhin Chablis Domaine de Vaudon 2010, Joseph Drouhin Chassagne Montrachet Premier Cru ‘Morgeot’ 2008, Joseph Drouhin Laforet Bourgogne Blanc Chardonnay 2009, Joseph Drouhin Saint Veran 2009, Joseph Drouhin Wine, Josephy Drouhin Chambolle Musigny 2007, Mushroom Sauce, Mustard Vinaigrette, Penang Bridge, Premier Cru, Rare Meat, Refreshing Taste, Rosemary Potatoes, Saint Veran, Sauteed Brussel Sprouts, Spinach Pasta, Sweet Aroma, Sweet Aromas, The View, Tuna Carpaccio, Wine Pairing
BY CK Lam
Joseph Drouhin’s wine pairing event added to my wine tasting list!
I had the pleasure of attending the Joseph Drouhin wine pairing dinner held up above at The View in Equatorial Hotel, Penang. The restaurant stays true to its name, with large windows giving great view of the Penang Bridge and the new second bridge link in addition to the lush greeny Bukit Jambul Golf Course.
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Posted by: CK Lam Tags: Bayview Hotel Georgetown, Bayview Hotel Georgetown Revolving Restaurant, Beef Salad, Birds Eye View, Buffet Dinner, Chicken Egg, Cold Dishes, Deep-fried Cat Fish, Duck Meat, Egg Dishes, Fish Cake, Flavorful Broth, Fried Catfish, Glutinous Rice, Green Mango Salad, Green Papaya Salad, Grilled Beef, Grilled Beef Salad, Hot Dishes, Jack Fruit, Miang Kham, New Straits Times (Life & Times), New Straits Times (Life & Times), Noodle Salad, Peach Cake, Penang Island, Penang Thai Food, Pla Samlee Dad Deow, Pumpkin Custard, Refreshing Salad, Refreshing Salads, Revolving Restaurant, Roasted Peanuts, Sago Gula Melaka, Steamed Pumpkin Custard, Sweet Desserts, Thai Buffet, Thai Buffet Dinner, Thai Clam Salad, Thai Dinner, Thai Fish, Thai Fish Cake, Thai Fried Rice, Thai Pomelo Salad, Thai Tako, ThaiGlass Noodle Salad, Water Spinach
* This is a reproduction of my article published in New Straits Times (Northern Streets) on 29th October 2012
BY CK Lam
Bayview Hotel Georgetown’s Revolving Restaurant presents a Thai dinner buffet to go with its 360-degree, bird’s eye view of Penang island. Laden with appetisers, hot dishes and desserts, the buffet table offers an exciting blend of flavours.
Diners can choose from the many varieties of refreshing salads and cold dishes. On display are grilled beef salad, green papaya salad, Thai clam salad with young mango, Thai glass noodle salad, Thai pomelo salad and leaf -wrapped savoury morsels (miang kham). The last is a riot of fragrances and textures from the combination of daun kaduk, onions, chilies, roasted peanuts and lime.
Leaf wrapped savory morsels (miang kham)
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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: 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: Black Forest Cake, Boeuf Stroganoff, Bratwurst, Buffet, Chicken Sausages, Ck Lam, Cup Of Hot Coffee, Delicious Dips, Deutsche, Dijon Mustard, Eastin Hotel, EASTIN HOTEL PENANG, German Galore, German Potato Salad, German Sausages, Goulash Soup, Halal, Hotel Penang, New Straits Times (Life & Times), Onion Sauce, Pastry Chef, Puff Pastry, Rahm Schnitzel, Sauerkraut Salad, Scrumptious Desserts, Shredded Cabbage, Sweet And Sour Red Cabbage, Swez Brasserie, Tasty Gravy, Turkey Bacon
BY CK Lam
This month, Eastin Hotel Penang is going deutsche with its German Galore promotion at its halal Swez Brasserie Restaurant. The buffet features classic German appetisers and entrees such as sauerkraut salad, goulash soup, bratwurst (German sausages) and scrumptious desserts to satisfy your taste buds.
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Posted by: CK Lam Tags: Akmal, Bcwa, Breast Cancer, Breast Cancer Awareness, Breast Cancer Awareness Campaign, Breast Cancer Awareness Month, Cane Sugar, Charming Ladies, Chocolate Fondue, Ck Lam, Datin Karen H’ng, Dato’ Sean H’ng Chun Hsiang, Eight Rooms, Fabulous Prizes, Garden Of Hope, Jonathan Yun, Lucky Draw, Macalister Mansion, Macalister Road, Mocktail, Mount Miriam Hospital, Ooi, Pan-fried Miso Cod, Pineapple Juices, Pink October, Pinkilicious, Proceeds From Sales, Ranjit Kaur, Rspberry Bavarois, Sunchoke Panna Cotta, Sweet Offerings, Tasty Dessert, Tham Wei Wei, Wei Wei, Welfare Association, Yang Berbahagia Puan Sri Datin Seri Dato’ Akmal Abdul Salam, YB Puan Betty Chew, Yeoh Kah Hock
BY CK Lam
October has been declared as the month in a worldwide annual campaign for bringing about the awareness of breast cancer. In conjunction with raising funds for this campaign, Macalister Mansion (MM) has its white front facade glowing in pink.
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Posted by: CK Lam Tags: 23 Love Lane, 5pm On Weekdays, Australian Beef, Beef Tenderloin, Booth Seating, Cafe De Paris, Cafe de Paris Butter, Crispy Fries, Dijon Mustard, Dills, French Baguette, Fries, George Town, Grilled Beef Tenderloin, Herb Butter, Heritage Hotel, Honey Mustard, Light Dressing, Nostalgia, Penang Heritage Boutique Hotel, Pride Of Place, Romaine Lettuce, Salad, Salt Pepper, Soft Lighting, Steak, Steak Frites, Steak Menu, Steak Salad, Wamssler Sparkling Mead, Wooden Tables
BY CK Lam
Steak Frites in the heart of historic George Town, Penang is a great restaurant that fits the current trend towards nostalgia. The restaurant is part of 23 Love Lane, a beautifully restored boutique heritage hotel.
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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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