*The wine bar has since closed down
Located in Chow Thye Road away from the buzzing Burma Road is a new European style wine bar, aptly named That Little Wine Bar! I came to know of this quaint cozy wine bar when it opens in December 2009.
It was a pleasant surprise when my family was invited by the owner, Chef Tommes and his wife, Louise over for dinner. We were welcomed into the restaurant which expresses a sense of coziness with its decoration and low ambient lighting.
The beautiful exterior of That Little Wine Bar!
We started the meal whipped by Chef Tommes with the soup and appetizers!
There were many items that grace the menu and the hospitable Louise took some time to introduced them to us. We started off with the lovely Wild Mushroom Soup RM 25. The soup with a variation of mushrooms in Parmesan and herb broth was poured at the table. It was gently seasoned with the intense taste of sweet mushroomy flavor blossoming through. Chef Tommes added some slices of local red chillies to this dish.
Next up was The Chicken Pâté RM 18, which made an excellent spread. The pate was spread on pieces of homemade baguette. This traditional chicken liver Pâté was rich in flavor and creamy, which just melted in my mouth. Not many restaurants offer this dish in Penang, and it will definitely impress pate lovers!
Chicken Pâté – a dish meant for sharing…
The appetizers were rounded off with the marinated Mushroom Quiche RM 28 which was served alongside with a salad for some added crunch. It has a delightful thin crispy crust which complemented the soft filling.
The restaurant provides diners with a wide selection of Old World and New World labels. We had the lovely Grauburgunder 2008 (Austrian), introduced by Louise. This was my first time having an Austrian wine and I was enchanted by its taste. This full-bodied elegant pinot gris with finesse has a blend of fruity flavor. The wine cost around RM 138 and goes well with the food!
Next up was the main course!
Louise recommended the daily special, Rotisserie Chicken with creamy avocado RM 28. The chicken was superb, nicely salted and roasted juicy till tender with crackly crispy skin. It was accompanied with creamy avocado, potatoes and salad.
In fact, they even have a blackboard at the side of the bar, which shows all the special-of-the-day and promotions, all in teasing and artistic graphics!
Last but not least, we indulged in the Black and White Sesame Seared Tuna RM 28. The fish was seared just right, coated with sesame seeds and served with ginger marinade, mayonnaise and orange zest. It was nicely balanced with some crunchy white carrot and the dipping sauce is indeed a delight to the tastebuds!
Dish with a slight scent of the refreshing Jasmine flower…
After indulging in a beautifully prepared meal, it was time to try out the dessert! Chef Tommes prepared the Chocolate Cake for us. The cake @ RM 10 was relatively light and yet rich in flavor. We enjoyed it as an end to a wonderful dinner.
After the meal, we managed to share a light moment with Chef Tommes. This much-traveled chef from Germany was stationed in the Restaurant of Stefan Stiller in Shanghai’s Cool Docks before relocating to Penang. He and his wife actually frequented Penang as their getaway destination, visiting the island several times over the years. With every single visit, they fell even more in love with the beautiful Pearl of The Orient, and finally choosing to settle here!
In a nutshell, this restaurant is the place to savor a range of fine wine it has to offer and to enjoy a great selection of delicious food! In actual fact is the very vision of the owners when they opened up this place. After sampling their dishes, I personally feel that Chef Tommes did an excellent job in setting up this wine bar while keeping a high quality on the food as well.
Drop over to this place to share one thing in common…the love for tasty food as well as affordable fine wines!
That Little Wine Bar
54 Chow Thye Road
- Tel : 04 2268182
- Business Hour : Mon – Thurs: 5pm till 12am
- Fri – Sat: 5pm till 1am
Closed on Sunday
* This article was also published in the New Straits Times (Life & Times) on 20th March 2010.