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: Book Launch, British Origin, Button Mushrooms, C K Lam, Chicken Pie, Cooking Demonstration, Culinary Tradition, Dr Ong Jin Teong, Food Book, Fusion Cuisine, Girls Association, Ground Pepper, Hainanese Chicken, Hainanese Chicken Pie, Heritage Food, Khoo Chiew Kin, MGS Old Girls’ Association, Min Chee, Mph Bookstores, National Heritage, New Straits Times (Life & Times), Penang Heritage, Penang Heritage Food, Professional Cooking, Spice Garden, Stick Cinnamon, Street Hawkers, Tropical Spice, Tropical Spice Garden, YWCA
BY C K Lam
Tropical Spice Garden recently sees the book launching and cooking demo by Dr Ong Jin Teong at the al-fresco style Pavilion next to the cooking school. The event highlighted Dr Ong’s culinary biography Penang Heritage Food, a collection of recipes for the classic and forgotten dishes of Penang.
Penang Heritage Food also sheds light on the different cultural influences that has made Penang’s fusion cuisine a unique national heritage. Dishes with Malay, Hokkien, Indian, Thai and Hainanese influences are included.
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Posted by: CK Lam Tags: Chicken Meat, Chicken Stock, Chinese Mushroom, Chopped Garlic, Cooked Chicken, Cooking Classes, Cooking Lessons, Cooking Oil, Cooking School, Cuttlefish, Distinctive Aroma, Fried Vegetables, Indian Cuisine, Jiu Hu Char, Lettuce, Lone Grag Villa, Malaysian Cuisine, New Straits Times (Life & Times), Penang, Recipe Sheets, Sambal Belacan, Spice Garden, Teluk Bahang, Tropical Spice Garden Cooking School, Tsp Soya Sauce
BY CK Lam
Recently, I was invited to a cooking session at Tropical Spice Garden Cooking School in Teluk Bahang, Penang. The school offers cooking classes for Nyonya, Chinese, Malay and Indian cuisine and is set in a building surrounded by the lush Tropical Spice Garden.
Under the guidance of Pearly Kee, who is well-versed in Nyonya cooking, the participants and I gained some insight into Nyonya cuisine. We were handed recipe sheets for otak-otak and jiu hu char and Kee guided us through the two dishes.
Both recipes were simple. The jiu hu char had several ingredients put together, each with its unique flavour and texture. This stir-fried dish was so fresh and light and paired nicely with lettuce and sambal belacan.
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