What2seeonline.com
Penang Food & Travel blog by Journalist
Influencer C.K. Lam featuring Cafes, Hawker Food,
Wine Events, Hotel Buffets & Restaurant Reviews,
with Travel Stories




Show Navigation Hide Navigation
  • Home
  • About CK Lam
  • Penang Restaurant
    • Balinese Cuisine
    • Buffet
    • Bulgarian Cuisine
    • Eurasian Cuisine
    • French-Japanese Fusion Cuisine
    • Indian Cuisine
    • Italian Cuisine
    • German Cuisine
    • Hainanese Cuisine
    • Hawaiian Cuisine
    • Japanese Cuisine
    • Korean Cuisine
    • Mexican Cuisine
    • Swiss
    • Taiwanese Cuisine
    • Thai Cuisine
    • Vietnamese
  • Penang Hawker Food
  • A Day In My Life
  • Travel
    • Australia
    • Bali
    • Kuching
    • Manila
    • Melbourne
    • Perth
    • Singapore
    • Taiwan
    • Thailand
  • Wine Events
  • Hotel Reviews
  • News/Media

Shangri-La’s Rasa Sayang Resort & Spa and Golden Sands Resort, Penang Launched “Rooted In Nature” Campaign

CK Lam April 22, 2015 Batu Feringgi, Events, Golden Sands Resort, Hotels, Invited Review, Shangri-La's Rasa Sayang Resort & Spa

Did you like this article? Share it with your friends!

Tweet

BY CK Lam

This April, Shangri-La Hotels and Resorts worldwide launched the “Rooted in Nature,” Campaign. The campaign sees the Shangri-La group hosting a month long celebration of the group’s most exceptional food purveyors.

To celebrate the event, Shangri-La’s Rasa Sayang Resort & Spa and Golden Sands Resort, Penang will highlight sustainable sources of seafood and free-range chicken to diners with special menus throughout the month April 2015.

At Shangri-La’s Rasa Sayang Resort & Spa, guests are invited to savor the special dishes at Feringgi Grill and Spice Market Cafe. Over at Golden Sands Resort, Penang, the menu is available for diners at Garden Cafe and Sigi’s Bar and Grill.

Awarness Programme, Baked Pearl Grouper Parmigiana (Italian Style), Batu Feringgi, Batu Feringgi Beach, Citrus Mesclun Salad, Ck Lam, Director of Communications Suleiman Tuanku Abdul Rahman, Double-Boiled Free-Range Chicken Soup, Earth Day In The Shangri-La Kitchens, EU, European Union, Feringgi Grill, FIP Lounge, Fish Farming, Garden Cafe, Goh Chin Twan, Golden Sands Resort by Shangri-La, Golden Sands Resort Chinese chef Danny Tan, Golden Sands Resort Penang, Grilled Free Range Chicken with Organic Tofu, Grilled Sustainable Sea Bass, GST, GST Fish Farm, Lemongrass Creme Brulee, Pea Shoot Logo, Penang Food Blog, Penang Malaysia, Rasa Sayang Resort, Rasa Sayang Resort and Spa chef de cuisine Matthias Tretbar, Rasa Sayang Resort and Spa executive chef Lim Soon Leong, Red Snapper Curry Fish, Red Snapper Tiga Rasa, Resort And Spa, Rooted In Nature Campaign, Rooted in Nature Organic Coffee, Shangri-La Kitchens, Shangri-La'S Rasa Sayang Resort & Spa, Shangri-La’s Group Director of Food and Beverage Peter Finnegan, Shangri-La’s Rooted in Nature Campaign, Shimeji Mushroom & White Wine Cream Sauce, Sigi’S Bar And Grill On The Beach, Snapper Fillet with Zucchini, Spice Market Cafe, Steamed Garoupa in Nyonya Sauce, Steamed Grouper in Nyonya sauce, Steamed Pearl Grouper with Superior Sauce, Sustainable Food in Penang Hotels, Sustainable Hospitality Services, What2seeonline.Com

 

 

The resorts are working closely with local suppliers like GST Group and Ayam Plus to bring in harvested fish and free-range chicken. “The Rooted In Nature programme will be an on-going programme, maybe with us for good.  As we go along, we will increase the number of dishes in the menu,” said Suleiman Tunku Abdul Rahman, director of communications at both resorts.

In conjunction with the launch, the resorts organised a “Rooted In Nature” Food Trail for the media and bloggers. The first destination is the GST’s fish farm, located off Pulau Jerejak, Penang.

Joining in the fish farm visit was Suleiman, Golden Sands Resort Chinese chef Danny Tan, Shangri-La’s Rasa Sayang Resort and Spa executive chef Lim Soon Leong, and Shangri-La’s Rasa Sayang Resort and Spa chef de cuisine Matthias Tretbar.

Shangri-La’s Rasa Sayang Resort & Spa and Golden Sands Resort, Penang Launched

 

Carried by the gentle current of the water for 15 minutes, the GST’s appointed boat finally arrived at the fish farm. We dismount and met up with GST marketing manager Goh Chin Twan who provided insight from the management perspective.

Shangri-La’s Rasa Sayang Resort & Spa and Golden Sands Resort, Penang Launched

 

The GST Group which goes by the initials of Goh’s grandfather, Siong Tee, is about 40 years old. According to Goh, GST Group is the sole fish exporter in the northern region to be recognised by the European Union (EU), and the fishes are exported mainly to Switzerland, United States and Australia.

“There are many things to control, like: fish feed, physical environment, water quality, and production of fish fries,” he says. “We have to adhere to strict requirements imposed by the EU on the fish farm maintenance and cleanliness to ensure that we are committed to sustainable production.”

 Awarness Programme, Baked Pearl Grouper Parmigiana (Italian Style), Batu Feringgi, Batu Feringgi Beach, Citrus Mesclun Salad, Ck Lam, Director of Communications Suleiman Tuanku Abdul Rahman, Double-Boiled Free-Range Chicken Soup, Earth Day In The Shangri-La Kitchens, EU, European Union, Feringgi Grill, FIP Lounge, Fish Farming, Garden Cafe, Goh Chin Twan, Golden Sands Resort by Shangri-La, Golden Sands Resort Chinese chef Danny Tan, Golden Sands Resort Penang, Grilled Free Range Chicken with Organic Tofu, Grilled Sustainable Sea Bass, GST, GST Fish Farm, Lemongrass Creme Brulee, Pea Shoot Logo, Penang Food Blog, Penang Malaysia, Rasa Sayang Resort, Rasa Sayang Resort and Spa chef de cuisine Matthias Tretbar, Rasa Sayang Resort and Spa executive chef Lim Soon Leong, Red Snapper Curry Fish, Red Snapper Tiga Rasa, Resort And Spa, Rooted In Nature Campaign, Rooted in Nature Organic Coffee, Shangri-La Kitchens, Shangri-La'S Rasa Sayang Resort & Spa, Shangri-La’s Group Director of Food and Beverage Peter Finnegan, Shangri-La’s Rooted in Nature Campaign, Shimeji Mushroom & White Wine Cream Sauce, Sigi’S Bar And Grill On The Beach, Snapper Fillet with Zucchini, Spice Market Cafe, Steamed Garoupa in Nyonya Sauce, Steamed Grouper in Nyonya sauce, Steamed Pearl Grouper with Superior Sauce, Sustainable Food in Penang Hotels, Sustainable Hospitality Services, What2seeonline.Com

C.T. Goh with the huge 17kg grouper (long dan)

 

The relatively large GST farm with marine cage farming facilities is home to a vast array fishes. There are species such as red snapper, barramundi, giant grouper, sea bass and yellow tail, and much, much more.

Shangri-La’s Rasa Sayang Resort & Spa and Golden Sands Resort, Penang Launched

  Shangri-La’s Rasa Sayang Resort & Spa and Golden Sands Resort, Penang Launched

 Shangri-La’s Rasa Sayang Resort & Spa and Golden Sands Resort, Penang Launched

Chef Danny Tan, chef Matthias and chef Lim with their selection of fishes

 

The tour ended with the “Rooted In Nature” luncheon at both the resorts. It is a chicken and marine feast with harmony of natural flavors.

At Sigi’s Bar and Grill in Golden Sands Resort, Penang, we savor Grilled Free Range Chicken with Organic Tofu and also the Grilled Sustainable Sea Bass. The latter comes with a simple combination of mashed potato and greens, with the fish retaining its natural flavors.

Other dishes on the menu include Citrus Mesclun Salad with Cold Grilled Free-Range Chicken and also Sweet and Sour Prawn Tempura. When it comes to identifying the Rooted In Nature menu items, be on the lookout for the RIN pea shoot logo beside the dish description.

Awarness Programme, Baked Pearl Grouper Parmigiana (Italian Style), Batu Feringgi, Batu Feringgi Beach, Citrus Mesclun Salad, Ck Lam, Director of Communications Suleiman Tuanku Abdul Rahman, Double-Boiled Free-Range Chicken Soup, Earth Day In The Shangri-La Kitchens, EU, European Union, Feringgi Grill, FIP Lounge, Fish Farming, Garden Cafe, Goh Chin Twan, Golden Sands Resort by Shangri-La, Golden Sands Resort Chinese chef Danny Tan, Golden Sands Resort Penang, Grilled Free Range Chicken with Organic Tofu, Grilled Sustainable Sea Bass, GST, GST Fish Farm, Lemongrass Creme Brulee, Pea Shoot Logo, Penang Food Blog, Penang Malaysia, Rasa Sayang Resort, Rasa Sayang Resort and Spa chef de cuisine Matthias Tretbar, Rasa Sayang Resort and Spa executive chef Lim Soon Leong, Red Snapper Curry Fish, Red Snapper Tiga Rasa, Resort And Spa, Rooted In Nature Campaign, Rooted in Nature Organic Coffee, Shangri-La Kitchens, Shangri-La'S Rasa Sayang Resort & Spa, Shangri-La’s Group Director of Food and Beverage Peter Finnegan, Shangri-La’s Rooted in Nature Campaign, Shimeji Mushroom & White Wine Cream Sauce, Sigi’S Bar And Grill On The Beach, Snapper Fillet with Zucchini, Spice Market Cafe, Steamed Garoupa in Nyonya Sauce, Steamed Grouper in Nyonya sauce, Steamed Pearl Grouper with Superior Sauce, Sustainable Food in Penang Hotels, Sustainable Hospitality Services, What2seeonline.Com

Grilled Sustainable Sea Bass with mashed potato and greens

Shangri-La’s Rasa Sayang Resort & Spa and Golden Sands Resort, Penang Launched

Rooted In Nature dessert – Yam & Coconut Ice Cream with fresh whipped cream

 

Over at Shangri-La’s Rasa Sayang Resort & Spa, Penang, we savor fish cooked in a myriad of ways at the resort’s Spice Market Cafe. The selection of dishes includes Steamed Pearl Grouper with Superior Sauce, Grilled Grouper, Red Snapper Tiga Rasa (red snapper cooked in three flavors), Red Snapper Curry Fish, Steamed Grouper in Nyonya Sauce and the Double-Boiled Free-Range Chicken Soup. These dishes will be featured in the buffet spread.

The double-boiled free-range chicken soup is boiled with a combination of free-range chicken, dried scallop, Chinese wolfberries, black mushrooms, fish maw, chicken stock and ginseng root. With hours of simmering, the nourishing herbal soup filled the tummy with warmth.

 Shangri-La’s Rasa Sayang Resort & Spa and Golden Sands Resort, Penang Launched

Double-Boiled Free-Range Chicken Soup (Photo by RSRS)

 Shangri-La’s Rasa Sayang Resort & Spa and Golden Sands Resort, Penang Launched

Red Snapper Curry Fish

Awarness Programme, Baked Pearl Grouper Parmigiana (Italian Style), Batu Feringgi, Batu Feringgi Beach, Citrus Mesclun Salad, Ck Lam, Director of Communications Suleiman Tuanku Abdul Rahman, Double-Boiled Free-Range Chicken Soup, Earth Day In The Shangri-La Kitchens, EU, European Union, Feringgi Grill, FIP Lounge, Fish Farming, Garden Cafe, Goh Chin Twan, Golden Sands Resort by Shangri-La, Golden Sands Resort Chinese chef Danny Tan, Golden Sands Resort Penang, Grilled Free Range Chicken with Organic Tofu, Grilled Sustainable Sea Bass, GST, GST Fish Farm, Lemongrass Creme Brulee, Pea Shoot Logo, Penang Food Blog, Penang Malaysia, Rasa Sayang Resort, Rasa Sayang Resort and Spa chef de cuisine Matthias Tretbar, Rasa Sayang Resort and Spa executive chef Lim Soon Leong, Red Snapper Curry Fish, Red Snapper Tiga Rasa, Resort And Spa, Rooted In Nature Campaign, Rooted in Nature Organic Coffee, Shangri-La Kitchens, Shangri-La'S Rasa Sayang Resort & Spa, Shangri-La’s Group Director of Food and Beverage Peter Finnegan, Shangri-La’s Rooted in Nature Campaign, Shimeji Mushroom & White Wine Cream Sauce, Sigi’S Bar And Grill On The Beach, Snapper Fillet with Zucchini, Spice Market Cafe, Steamed Garoupa in Nyonya Sauce, Steamed Grouper in Nyonya sauce, Steamed Pearl Grouper with Superior Sauce, Sustainable Food in Penang Hotels, Sustainable Hospitality Services, What2seeonline.Com

Steamed Pearl Grouper with Superior Sauce

Awarness Programme, Baked Pearl Grouper Parmigiana (Italian Style), Batu Feringgi, Batu Feringgi Beach, Citrus Mesclun Salad, Ck Lam, Director of Communications Suleiman Tuanku Abdul Rahman, Double-Boiled Free-Range Chicken Soup, Earth Day In The Shangri-La Kitchens, EU, European Union, Feringgi Grill, FIP Lounge, Fish Farming, Garden Cafe, Goh Chin Twan, Golden Sands Resort by Shangri-La, Golden Sands Resort Chinese chef Danny Tan, Golden Sands Resort Penang, Grilled Free Range Chicken with Organic Tofu, Grilled Sustainable Sea Bass, GST, GST Fish Farm, Lemongrass Creme Brulee, Pea Shoot Logo, Penang Food Blog, Penang Malaysia, Rasa Sayang Resort, Rasa Sayang Resort and Spa chef de cuisine Matthias Tretbar, Rasa Sayang Resort and Spa executive chef Lim Soon Leong, Red Snapper Curry Fish, Red Snapper Tiga Rasa, Resort And Spa, Rooted In Nature Campaign, Rooted in Nature Organic Coffee, Shangri-La Kitchens, Shangri-La'S Rasa Sayang Resort & Spa, Shangri-La’s Group Director of Food and Beverage Peter Finnegan, Shangri-La’s Rooted in Nature Campaign, Shimeji Mushroom & White Wine Cream Sauce, Sigi’S Bar And Grill On The Beach, Snapper Fillet with Zucchini, Spice Market Cafe, Steamed Garoupa in Nyonya Sauce, Steamed Grouper in Nyonya sauce, Steamed Pearl Grouper with Superior Sauce, Sustainable Food in Penang Hotels, Sustainable Hospitality Services, What2seeonline.Com

 Baked Pearl Grouper Parmigiana (Italian Style)


Shangri-La’s Rasa Sayang Resort & Spa and Golden Sands Resort, Penang Launched

Red Snapper Tiga Rasa

  Shangri-La’s Rasa Sayang Resort & Spa and Golden Sands Resort, Penang Launched

Chef Lim with the Steamed Grouper in refreshing Nyonya sauce

 

The Lemongrass Creme Brulee with coconut and pandan sauce prepared by executive pastry chef, Dino Wan Teik Boon made an appearance after the meal. The dessert delicately perfumed by lemongrass sweetens our palates.

Cups of Rooted in Nature organic coffee followed next at FIP Lounge. Simply a delightful way to end the Rooted In Nature” Food Trail outing.

Shangri-La’s Rasa Sayang Resort & Spa and Golden Sands Resort, Penang Launched Shangri-La’s Rasa Sayang Resort & Spa and Golden Sands Resort, Penang Launched

Organic coffee at FIP Lounge

Shangri-La’s Rasa Sayang Resort & Spa and Golden Sands Resort, Penang Launched

Lemongrass Creme Brulee

 

Rooted in Nature items on the menu must meet one or more of five guidelines for an ingredient that is prominent in that dish.

With Shangri-La’s Rooted in Nature initiative, the luxury hotel group aims to follow the guidelines which include sourcing from free-range livestock, serve organic and fair trade products, support local agricultural and fishing communities, pesticide-free and acquire sustainably sourced seafood caught through ethical means.

Awarness Programme, Baked Pearl Grouper Parmigiana (Italian Style), Batu Feringgi, Batu Feringgi Beach, Citrus Mesclun Salad, Ck Lam, Director of Communications Suleiman Tuanku Abdul Rahman, Double-Boiled Free-Range Chicken Soup, Earth Day In The Shangri-La Kitchens, EU, European Union, Feringgi Grill, FIP Lounge, Fish Farming, Garden Cafe, Goh Chin Twan, Golden Sands Resort by Shangri-La, Golden Sands Resort Chinese chef Danny Tan, Golden Sands Resort Penang, Grilled Free Range Chicken with Organic Tofu, Grilled Sustainable Sea Bass, GST, GST Fish Farm, Lemongrass Creme Brulee, Pea Shoot Logo, Penang Food Blog, Penang Malaysia, Rasa Sayang Resort, Rasa Sayang Resort and Spa chef de cuisine Matthias Tretbar, Rasa Sayang Resort and Spa executive chef Lim Soon Leong, Red Snapper Curry Fish, Red Snapper Tiga Rasa, Resort And Spa, Rooted In Nature Campaign, Rooted in Nature Organic Coffee, Shangri-La Kitchens, Shangri-La'S Rasa Sayang Resort & Spa, Shangri-La’s Group Director of Food and Beverage Peter Finnegan, Shangri-La’s Rooted in Nature Campaign, Shimeji Mushroom & White Wine Cream Sauce, Sigi’S Bar And Grill On The Beach, Snapper Fillet with Zucchini, Spice Market Cafe, Steamed Garoupa in Nyonya Sauce, Steamed Grouper in Nyonya sauce, Steamed Pearl Grouper with Superior Sauce, Sustainable Food in Penang Hotels, Sustainable Hospitality Services, What2seeonline.Com

 

With all the focused on sustainable food, it is reassuring that the Shangri-La kitchens worldwide will continue providing truly sustainable dining experience for the guests. “By 2020, our goal is to serve 75 per cent more sustainably sourced food on our menus,” said Peter Finnegan, Shangri-La’s group director of food and beverage.

Awarness Programme, Baked Pearl Grouper Parmigiana (Italian Style), Batu Feringgi, Batu Feringgi Beach, Citrus Mesclun Salad, Ck Lam, Director of Communications Suleiman Tuanku Abdul Rahman, Double-Boiled Free-Range Chicken Soup, Earth Day In The Shangri-La Kitchens, EU, European Union, Feringgi Grill, FIP Lounge, Fish Farming, Garden Cafe, Goh Chin Twan, Golden Sands Resort by Shangri-La, Golden Sands Resort Chinese chef Danny Tan, Golden Sands Resort Penang, Grilled Free Range Chicken with Organic Tofu, Grilled Sustainable Sea Bass, GST, GST Fish Farm, Lemongrass Creme Brulee, Pea Shoot Logo, Penang Food Blog, Penang Malaysia, Rasa Sayang Resort, Rasa Sayang Resort and Spa chef de cuisine Matthias Tretbar, Rasa Sayang Resort and Spa executive chef Lim Soon Leong, Red Snapper Curry Fish, Red Snapper Tiga Rasa, Resort And Spa, Rooted In Nature Campaign, Rooted in Nature Organic Coffee, Shangri-La Kitchens, Shangri-La'S Rasa Sayang Resort & Spa, Shangri-La’s Group Director of Food and Beverage Peter Finnegan, Shangri-La’s Rooted in Nature Campaign, Shimeji Mushroom & White Wine Cream Sauce, Sigi’S Bar And Grill On The Beach, Snapper Fillet with Zucchini, Spice Market Cafe, Steamed Garoupa in Nyonya Sauce, Steamed Grouper in Nyonya sauce, Steamed Pearl Grouper with Superior Sauce, Sustainable Food in Penang Hotels, Sustainable Hospitality Services, What2seeonline.Com

Golden Sands Resort Penang
Batu Feringgi Beach
11100 Penang
Tel: 04-8861911

Shangri-La’s Rasa Sayang Resort and Spa
Batu Feringgi Beach
11100 Penang
Tel: 04- 8888788

* Many thanks to both the resorts  for extending this invitation.

 

Awarness Programme Baked Pearl Grouper Parmigiana (Italian Style) Batu Feringgi Batu Feringgi Beach Citrus Mesclun Salad Ck Lam Director of Communications Suleiman Tuanku Abdul Rahman Double-Boiled Free-Range Chicken Soup Earth Day In The Shangri-La Kitchens EU European Union Feringgi Grill FIP Lounge Fish Farming Garden Cafe Goh Chin Twan Golden Sands Resort by Shangri-La Golden Sands Resort Chinese chef Danny Tan Golden Sands Resort Penang Grilled Free Range Chicken with Organic Tofu Grilled Sustainable Sea Bass GST GST Fish Farm Lemongrass Creme Brulee Pea Shoot Logo Penang Food Blog Penang Malaysia Rasa Sayang Resort Rasa Sayang Resort and Spa chef de cuisine Matthias Tretbar Rasa Sayang Resort and Spa executive chef Lim Soon Leong Red Snapper Curry Fish Red Snapper Tiga Rasa Resort And Spa Rooted In Nature Campaign Rooted in Nature Organic Coffee Shangri-La Kitchens Shangri-La'S Rasa Sayang Resort & Spa Shangri-La’s Group Director of Food and Beverage Peter Finnegan Shangri-La’s Rooted in Nature Campaign Shimeji Mushroom & White Wine Cream Sauce Sigi’S Bar And Grill On The Beach Snapper Fillet with Zucchini Spice Market Cafe Steamed Garoupa in Nyonya Sauce Steamed Grouper in Nyonya sauce Steamed Pearl Grouper with Superior Sauce Sustainable Food in Penang Hotels Sustainable Hospitality Services What2seeonline.Com

Did you like this article? Share it with your friends!

Tweet

Find Entries

G Hotel Penang Gravity Promo Afternoon Tea, What2seeonline, CK Lam, Penang Food Blog, Penang Food Hunt

Armed with a camera and a huge appetite, this writer and columnists has been combing for the best gastronomical delights besides promoting Penang cuisines, culture and heritage since 2007. The articles are read both in print and online.

 

Recent Posts

  • Pacific West Cultivating New Convenient Products

    Pacific West Cultivating New Convenient Products

    March 5, 2024
  • DUAN 二杬 Malaysian Cuisine at Beach Street, Georgetown, Penang

    DUAN 二杬 Malaysian Cuisine at Beach Street, Georgetown, Penang

    February 20, 2024
  • The Founders Hutton Cafe at Hutton Lane, George Town, Penang

    The Founders Hutton Cafe at Hutton Lane, George Town, Penang

    February 6, 2024
  • Master Jack Pot Restaurant at Campbell Street, George Town, Penang

    Master Jack Pot Restaurant at Campbell Street, George Town, Penang

    January 29, 2024
  • 2024 Chinese New Year Celebrations at Amari Spice Penang

    2024 Chinese New Year Celebrations at Amari Spice Penang

    January 25, 2024
  • 2024 Chinese New Year Reunion Buffet at G Hotel, Penang

    2024 Chinese New Year Reunion Buffet at G Hotel, Penang

    January 22, 2024
  • 2024 Chinese New Year Celebration at Shangri-La Rasa Sayang Penang

    2024 Chinese New Year Celebration at Shangri-La Rasa Sayang Penang

    January 19, 2024
  • 2024 Chinese New Year Reunion Dinner at Courtyard By Marriot Penang

    2024 Chinese New Year Reunion Dinner at Courtyard By Marriot Penang

    January 9, 2024
  • 2024 Chinese New Year Celebrations at E & O Hotel, Penang

    2024 Chinese New Year Celebrations at E & O Hotel, Penang

    January 7, 2024
  • 2024 Chinese New Year Celebrations at AC by Marriot Penang

    2024 Chinese New Year Celebrations at AC by Marriot Penang

    January 3, 2024

Holiday / Travel

  • Holiday – Melbourne
  • Holiday – Perth
  • Holiday – Singapore
  • Holiday – Bangkok
  • Holiday – Bali

Featured Post

  • A Day In My Life
  • Wine Tasting Events
  • Penang Cafes for Coffee
  • 24 Hour Penang Food Trail
  • Bangku Porridge
  • Making of Nyonya Kuih
  • Old Favorite Chinese Snacks
  • Penang Road Chendul & Iceball
  • Fried Oyster Omelette (Oh Chien)

Categories

Archives

  • ►2024 (11)
    • ►March (1)
    • ►February (2)
    • ►January (8)
  • ►2023 (69)
    • ►December (6)
    • ►November (10)
    • ►October (5)
    • ►September (5)
    • ►August (6)
    • ►July (5)
    • ►June (5)
    • ►May (6)
    • ►April (6)
    • ►March (7)
    • ►February (4)
    • ►January (4)
  • ►2022 (50)
    • ►December (8)
    • ►November (7)
    • ►October (4)
    • ►September (4)
    • ►August (2)
    • ►July (1)
    • ►June (5)
    • ►May (4)
    • ►April (5)
    • ►March (5)
    • ►February (2)
    • ►January (3)
  • ►2021 (26)
    • ►December (1)
    • ►November (2)
    • ►October (2)
    • ►August (1)
    • ►July (2)
    • ►June (2)
    • ►May (3)
    • ►April (5)
    • ►March (3)
    • ►February (2)
    • ►January (3)
  • ►2020 (50)
    • ►December (3)
    • ►November (3)
    • ►October (5)
    • ►September (4)
    • ►August (4)
    • ►July (4)
    • ►June (3)
    • ►May (4)
    • ►April (6)
    • ►March (5)
    • ►February (5)
    • ►January (4)
  • ►2019 (62)
    • ►December (5)
    • ►November (6)
    • ►October (5)
    • ►September (6)
    • ►August (6)
    • ►July (4)
    • ►June (5)
    • ►May (3)
    • ►April (3)
    • ►March (8)
    • ►February (4)
    • ►January (7)
  • ►2018 (74)
    • ►December (5)
    • ►November (8)
    • ►October (7)
    • ►September (7)
    • ►August (7)
    • ►July (4)
    • ►June (6)
    • ►May (7)
    • ►April (4)
    • ►March (7)
    • ►February (5)
    • ►January (7)
  • ►2017 (77)
    • ►December (6)
    • ►November (5)
    • ►October (6)
    • ►September (4)
    • ►August (5)
    • ►July (4)
    • ►June (6)
    • ►May (8)
    • ►April (9)
    • ►March (8)
    • ►February (7)
    • ►January (9)
  • ►2016 (88)
    • ►December (7)
    • ►November (7)
    • ►October (5)
    • ►September (5)
    • ►August (9)
    • ►July (7)
    • ►June (9)
    • ►May (9)
    • ►April (8)
    • ►March (8)
    • ►February (6)
    • ►January (8)
  • ►2015 (97)
    • ►December (11)
    • ►November (5)
    • ►October (11)
    • ►September (8)
    • ►August (7)
    • ►July (7)
    • ►June (10)
    • ►May (10)
    • ►April (5)
    • ►March (6)
    • ►February (10)
    • ►January (7)
  • ►2014 (81)
    • ►December (9)
    • ►November (9)
    • ►October (5)
    • ►September (8)
    • ►August (9)
    • ►July (6)
    • ►June (7)
    • ►May (4)
    • ►April (7)
    • ►March (5)
    • ►February (6)
    • ►January (6)
  • ►2013 (70)
    • ►December (9)
    • ►November (5)
    • ►October (8)
    • ►September (4)
    • ►August (7)
    • ►July (6)
    • ►June (5)
    • ►May (7)
    • ►April (5)
    • ►March (3)
    • ►February (4)
    • ►January (7)
  • ►2012 (83)
    • ►December (10)
    • ►November (7)
    • ►October (7)
    • ►September (7)
    • ►August (6)
    • ►July (6)
    • ►June (8)
    • ►May (10)
    • ►April (5)
    • ►March (7)
    • ►February (5)
    • ►January (5)
  • ►2011 (70)
    • ►December (4)
    • ►November (4)
    • ►October (5)
    • ►September (5)
    • ►August (6)
    • ►July (5)
    • ►June (6)
    • ►May (8)
    • ►April (8)
    • ►March (6)
    • ►February (6)
    • ►January (7)
  • ►2010 (116)
    • ►December (5)
    • ►November (10)
    • ►October (8)
    • ►September (13)
    • ►August (13)
    • ►July (10)
    • ►June (10)
    • ►May (10)
    • ►April (9)
    • ►March (10)
    • ►February (8)
    • ►January (10)
  • ►2009 (143)
    • ►December (13)
    • ►November (12)
    • ►October (12)
    • ►September (11)
    • ►August (13)
    • ►July (15)
    • ►June (11)
    • ►May (13)
    • ►April (13)
    • ►March (12)
    • ►February (9)
    • ►January (9)
  • ►2008 (126)
    • ►December (12)
    • ►November (10)
    • ►October (9)
    • ►September (8)
    • ►August (7)
    • ►July (11)
    • ►June (13)
    • ►May (11)
    • ►April (16)
    • ►March (15)
    • ►February (8)
    • ►January (6)
  • ►2007 (65)
    • ►December (4)
    • ►November (11)
    • ►October (11)
    • ►September (13)
    • ►August (13)
    • ►July (10)
    • ►June (3)

Pages

  • Home
  • About CK Lam
  • Penang Restaurants
  • Penang Hawker Food
  • A Day In My Life
  • Travel
    • Macau
  • Wine Events
  • Hotel Reviews
  • News/Media

© 2025 What2seeonline.com