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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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

A food trip over to Ipoh, Perak had us visiting Mun Choong Restaurant. This restaurant commonly known as Pusing Public Restaurant is a favorite of both tourists and locals.

This restaurant situated in Pasir Puteh offers variety of delicacies and one personal favorite is the udang galah (Har Lok in Cantonese). These freshwater prawns are cooked in many forms.

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Tags: 8th January, Cantonese Style, Chicken Pieces, Chinese Wine, Chives, Ck Lam, Delightful Flavors, Dragonfruit, Egg White, Freshwater Prawns, Fried Prawns, Har, Ipoh, Ipoh Perak, Ipoh Restaurant, Jackfruit, Kon Jin Har Lok, Light Soy Sauce, Makansutra, Mun Choong, Pan Fried, Pasir Puteh, Prawn, Pusing Public Restaurant, Puteh, River Prawn, Roes, Sweet Flesh, Sweet Note, Udang Galah, Vegetable Dish, White Rice

BY CK Lam

The Norway and Norwegian Consumer Goods Exhibition held at Gurney Plaza, Penang attracted a large crowd. Organised by the Royal Norwegian Embassy in Kuala Lumpur, the exhibition held from November 1, 2012 showcased the best range of products originate from Norway and Norwegian. The exhibition will go on until November 4, 2012.

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Tags: Abbey Road, Abbey Road Bistro Restaurant, Broodstock, Charity Gift, Cheese Slicer, Ck Lam, Cooking Demonstration, Eco-friendly Fish Farming, Enoki, Fish Farming, Fried Tilapia, Genomar, Goats Milk, Guan, Gudbrandsdalen, Gurney Plaza, Gurney Plaza Penang, Harissa, HE Hans Ola Urstad, Jarlsberg Cheese, Jarlsberg® Lite Loaf, Jarlsberg® Original Wheel, Jarlsberg® Smoked Loaf, Jarlsberg® Special Reserve Wheel, Jordan, Jotun, Large Crowd, Lim Guan Eng, Malaysia Sdn Bhd, Natural Sweetness, Norway & Norwegian Consumer Goods Exhibition, Norwegian Brown Cheese, Pan Fried, Perak, Ridde, Royal Norwegian Embassy, Specialty Cheese, Sweet Cheese, Taste of Norway, Tilapia, Tine Norway, Trapia Sdn Bhd, Yab, YAB Chief Minister of Penang Tuan Lim Guan Eng

BY CK Lam

Penang recently sees the opening of Macalister Mansion, an exclusive boutique hotel. Also known as MM, the restored charming colonial white mansion with minimalism decor takes its name from the road it is located. MM houses Living Room, Dining Room, Bagan Bar, The Den, Eight Rooms and The Lawn, each with its own unique setting.

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Tags: Amuse Bouche, Bagan Bar, Banana Rippled Ice-cream, Beetroot, Beurre Fondue, Bouillabaisse Soup, Chef Lance U'ren, Ck Lam, Curd Cheese, Degustation Menu, Dining Room, Edible Flowers, Egg Yolk, Eight Rooms, Executive Chef, Fresh Quality, Japanese Leek and Potato Soup, Kataifi, Kilner Jar, Leopard Grouper, Living Room, Macalister, Macalister Mansion, Main Dining Hall, Melon Salad, Minimalism, MM, MM Mojito, Muscovado Crumble, Pan Fried, Papilotte, Parisian Gnocchi, Perigueux, Petit M, Poached Pear, Private Rooms, Quality Ingredients, Refreshing Salad, Restored Colonial Mansion, Sea Kelp, Sir Macalister, Sous-Vide, Tasting Menu, Tasty Bite, The Den, The Lawn, Vol Au Vent, White Mansion

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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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

* This article was published in the New Straits Times (Life & Times) on 31st May 2011.

The Kota Selera Food Court adjoining Padang Kota Lama (Fort Cornwallis) is a favorite eating place for both locals and visitors to Penang. This spacious food court has several outstanding stalls doing brisk business with the lunch crowd looking for a quick bite.

One stall that stands out among the crowd is Makanan Hainan, serving local and Western fare, Hainanese style. Its small menu of 12 items includes the all-time favorites – chicken chop, fish and chips, prawn fritters, lamp chop and beef steak. Its popular all-day breakfast set is sausage and eggs.

The lamb chop (RM15) comes with two pieces of meaty lamb, pan-fried in a delicious flavour. The addition of fried onions gives a nice contrast of texture and sweetness, wonderfully complementing the tender meat, vegetables, french fries and baked beans.

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Tags: Baked Beans, Beef Steak, Breakfast Set, Brisk Business, Chicken Chop, Coconut Shake, Delicious Flavour, Fish And Chips, Fort Cornwallis, Fort Cornwallis Mee Goreng, French Fries, Fried Noodles, Fried Onions, Fried Vermicelli, Hainanese style, Hameed Pata, Hameed Pata Mee Goreng, Jalil Special Ice Kacang, Kota Selera Food Court, Lamb Chop, Lamp Chop, Lunch Crowd, Makanan Hainan, New Straits Times (Life & Times), New Straits Times (Life & Times), Padang Kota Lama, Pan Fried, Penang Hawker Food, Prawn Fritters, Tangy Taste, Tartar Sauce, Tender Meat, Western fare, Western Food (Hainanese style)

In ushering the Year of the Tiger, I had the privilege to indulge in a traditional yet superb Cantonese delights prepared by Executive Chef Jason Tong at the Grand Palace Restaurant @ Pavilion Kuala Lumpur!

Grand Palace’s Special ‘Yee Sang’ with Salmon

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Tags: Abalone, Assorted Salads, Braising, Buddha Jump Over The Wall, Buddha Jumps Over The Wall, Celebrating Chinese New Year, Chinese New Year, Cilantro, Clay Pot, Earthy Aroma, Executive Chef, Executive Chef Jason Tong, Favorite Dish, Fish Maw, Grand Palace Restaurant, Hearty Soup, Imbi Palace, Jalan Bukit Bintang, Jaya Palace, Klang Palace, Kuala Lumpur, Palace Group, Pan Fried, Pavilion, Plum Sauce, Pomfret Fish, Salmon, Set Menu, Shark Fin, Sour Plum, Spring Onion, Thick Piece, Wax Meat, Year Of The Tiger, Yee Sang

Something new to start off a great 2010!

In a blink of an eye, 2009 has come to a close and 2010 has begun! I am kicking off the new year with our Penang’s very own famed Tau Sar Pneah and more!

There are several well known brands of Tau Sar Pneah in Penang. The outlets that many outstation visitors would normally visit would be Ghee Hiang and Him Heang. However, there are also some less known brands; among them is Eaton Kuih Centre in Batu Lanchang!

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Tags: Ang Koo, Baby Full Moon, Batu Lanchang, Bean Paste, Blink Of An Eye, Catering Services, Chewy, Chinese Delicacy, Colored Egg, Colored Eggs, Curry Chicken, Eaton, Fried Onions, Full Moon, Gift Packs, Glutinous Rice Flour, Hiang, Koo, Lanchang, Month Old Baby, Nasi Kunyit, Nyonya Kuih, Pan Fried, Pandan, Penang, Penang Food, Rm4, Tau Sar Biscuit, Tau Sar Pneah, Vegetable Oil, Yellow Glutinous Rice

My hubby and I spent our last weekend in the neighboring country, Singapore. Our main objective of this trip was purely to meet up with our friends, having fun hunting for interesting Singapore food and joining in the ieat Crab Fest organized by Leslie of ieatishootipost!

Something is lurking…

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Tags: Alaskan King Crab, Array, Ban Niang, Black Pepper, Blue Swimmer Crab, Chili Crab, Chin Huat Live Seafood, Chinese Wine, Clementi, Country Singapore, Crab Fest, Cromer Crab, Dungeness Crab, Egg White, Fri, Fried Bee Hoon, Fried Man, Golden Sauce Crab, Ieatishootipost, Lao Ban, Long Legs, Main Objective, Makan Makan, Mantou, Pair Of Scissors, Pan Fried, Porridge, Red Flower Crab, Singapore Food, Soya Sauce, Sri Lanka Crab