BY CK Lam

d’Tandoor Restaurant has recently opened in Penang. Its location in Precinct 10, showcase a concept that is modern with inviting gold and black interior and simple Indian decorations. The restaurant which is the chain of the D’Tandoor International Group of Restaurant serves Mughlai dishes.

The Mughlai cooking of the Indian sub-continent uses more natural ingredients. The extensive menu features many tempting options. We are torn between the curries, specialties, vegetarian dishes, relishes and accompaniments besides naans, rice dishes and desserts. We begin the meal with complimentary thin crispy papadum with smothery mint yogurt.

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Tags: Aloo Gobi, Aloo Gobi Punjabi, Aloo Masala, Capsicum, Ck Lam, Cottage Cheese, Creamy Almond, d'Tandoor Restaurant, Delicate Flavors, D’Tandoor, Gajar Halwa, Garlic Naan, Gulab Jamoon, Hearty Dishes, Indian Decorations, Indian Sub Continent, Kashmiri Pulao, Keema, Mango Kulfi, Meat Dish, Mughlai, Mughlai Cooking, Murg Mussalam Akhbari, Nawabi Mixed Tandoor, Palak Paneer, Paneer Shahi, Papadum, Peppercorn, Precinct 10, Pungent Spices, Raan Sikandri, Rice Dishes, Rm5, Rsquo, Side Dishes, Tandoor Restaurant, Tender Chicken, Vegetarian Dish, Vegetarian Dishes

BY CK Lam

Chin Ho Plaza in Penang Times Square was the site of The Battle of Penang Hawker Masters 2012 competition finale, where 18 shortlisted hawkers compete in dishing out the best Penang hawker dishes. The event organised by Ivory Properties Group Bhd for the second year was packed with a crowd of 500 food lovers who came and watched the participants in action.

The competition comprising six categories, saw three participants from each category showcasing their skills. The six categories were Hokkien mee, curry mee, nasi lemak, char koay teow, pasembur and rojak, prepared with Khalis santan sawit, Carotino red palm oil and minyak Cap Buruh.

Rojak

Char Koay Teow

Nasi Lemak

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Tags: 78 Cafe, Audee Cheah, Axian, Bilis, C K Lam, Char Koay Teow, Cheong Hun Meng, Chili Paste, Chin Ho, Chin Ho Plaza, Ck Lam, Curry Mee, Datuk Seri Wong Chun Wai, Drive Food, Food Court, Food Lovers, Foodsion Magazine, Fried Shallots, Golden Chef Culinary Academy, Gurney Drive, Har, Hashim, Hashim Ismail, Hawker, Hawkers, Helen Ong, Hokkien Mee, Homemade Chili, Ivory Properties Group Bhd, Jason Yeoh, Khoon, Lai Khoon Seong, Maga Restaurant, Malaysian Palm Oil Council, Marigold, Nasi Lemak, Nasi Lemak Cili Bilis, Palm Oil, Pasembur, Penang Chefs Association, Penang Food Blogger C K Lam, Penang Road, Penang Times Square, Penang Times Square Food Gallery, Penny Pooh Bee Har, Perak Road Curry Mee, Properties Group, Rojak, Santan, Shahul Hameed, Shrimp Paste, Swee, Syed Mohamed Shahul Hameed, Tan Swee Hoe, The Battle of Penang Hawker Masters 2012, The Star, Three Participants, Vincent Lee

BY CK Lam

My enthusiasm for learning about wine was given a boost when I was invited to the Malaysia Wine Fiesta 2012. The event organized by The Straits Wine Company (of the Billion Frontier Group of Companies) was held at Precinct 10, located at Tanjung Tokong, Penang. More than 400 wine enthusiasts turned up at the event.

“Tickets were sold like hot cakes since the event is being publish. We are glad to organize event like this as it help to bring up a new healthy drinking trend in Penang” Sean Teoh, Billion Frontier Group of Companies Group Vice-President said.

Billion Frontier Group of Companies owns a number of up-market restaurants and bistros including Bed, Sixty9ine Mansion by The Sea, Mois, Nueve, Sushi Zento and Red Karaoke.

 Crowds of people make their way through the event

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Tags: Arrays, Batu Ferringhi, Bed, Bfg, Billion Frontier Group of Companies, Bistros, Champagne And Wine, Cheeses, Ck, Crowds Of People, Cuvee, Deutz Champagne, Entertainment Industry, Fiesta, Fine Wine, Flavors, Food and Beverage, Frontier Group, Glass Wine, Group Vice President, Guide Booklet, Honig, Hot Cakes, International Wine, Joel Payne, Katarina, Korta, Large Crowd, Malaysia Wine Fiesta, Malaysia Wine Fiesta 2012, Malbec, Mois, Nueve, Penang, Penang Road, Penang Wine Dinner, Penang Wine Event, Penang Wine Events, Precinct 10, Programme Guide, Red Karaoke, Regional Wine, Showcases, Sixty9ine Mansion by The Sea, Sushi Zento, Tanjung Tokong, Tanjung Tokong Penang, The Straits Wine Company, Tikus, Tokong, Tourist Districts, Villard, Wine Bar, Wine Company, Wine Consultant, Wine Enthusiasts, Wine Fiesta, Wine Labels, Wine Lovers, Wine Makers, Winemakers, Wineries, Zento

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.

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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

Operating since 1974 and managed now by the third generation, the fruit stall sited under a big tree in front of Pejabat Kesihatan Daerah Seberang Perai Utara offers fresh cut fruits and vegetables on sticks. These refreshing fruit sticks are more commonly known as ‘batang rojak’ or ‘chiam-chiam’.

Just pick and choose from the 15 to 16 varieties of seasonal fruits and vegetables. The selection includes young mangoes, jambu air,  pineapples, guavas, star fruits, umbras, cuttle fish, hard boiled quail eggs and deep-fried fish balls. Vegetable lovers will appreciate the fresh choices of cherry tomatoes, cucumber, carrots and turnips. Pineapple and guava are the crowd pleasers and one particular favorite bite is the cuttle fish.

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Tags: Bagan Luar, Batang, Batang Rojak, Business Hour, Butterworth, Cherry Tomatoes, Chiam-Chiam, Cold Beverages, Cold Drinks, Crowd Pleasers, Cuttle Fish, Deep Fried Fish, Fish Balls, Fruit Juices, Fruit Stall, Fruit Sticks, Fruits And Vegetables, Goog, Google, Google Map, Grass Jelly, Guavas, Jalan Pantai, Lime Juice, Mangoes, Mineral Water, Packet Drinks, Pantai, Pejabat Kesihatan Daerah Seberang Perai Utara, Penang Hawker Food, Pineapples, Rojak, Seasonal Fruits, Shrimp Paste, Skewer, Thick Texture

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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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

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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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

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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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

Tucked in the heart of George Town’s Noordin Street is Little Kitchen @ Nyonya. The charming restaurant housed in an old two storey shophouse with a distinctive heritage façade, serves home-cooked Nyonya dishes.

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Tags: Acat Hu, Bird Nest, Charming Restaurant, Ck Lam, Delicious Gravy, Distinctive Heritage, Dried Prawns, Fish Stomach, Flavors, Fresh Seafood, Ginger Tea, Gravy, Hangings, Heritage Area, Kaduk, Kua, Laksa, Lebuh Noordin, Lightings, Little Kitchen, Little Kitchen @Nyonya, Lor, Masak Titik, Nutmeg Juice, Nyonya Baba, Nyonya Cuisine, Nyonya Peranakan Cuisine, Penang, Penang Nyonya Food, Pengat, Peranakan Dishes, Perut Ikan, Pickled Fish In Tumeric VInegar, Pig Liver, Proprietor, Pungent Flavors, Rempah Hae, Rm10, Shophouse, Shrimp Paste, Stomachs, Three Generations, Titik, Tu Kua Lor Bak, Ulam, Unesco Heritage, White Radish