*The outlet has since closed down
The 9ine by Jackie Wong recently opened its doors on Kek Chuan Road in Penang. Amid much glamour and splendor at its grand opening last night, we savored an eight-course dinner around the flavors of Modern European cuisine.
Its pre-war colonial structure exudes a warm and happy welcome, offering several dining sections. The ground floor is for walk-in diners, while winding up the wooden staircase to its upper floor will reveal a great place to hold celebrations. This versatile space can be arranged in a variety of configurations to suit the guests.
As the tasting menu was exclusively crafted in conjunction with Moet & Chandon Champagne, it is unsurprising that the champagnes would be an integral part of the cuisines. Guests were treated to a dizzying flow of Moet & Chandon Brut Imperial along with Moet & Chandon Ice Imperial.
Chef Jackie Wong crafted a tasting menu in line with the opening of his restaurant, and the dishes were immaculately paired with Moet & Chandon Champagne and Terrazas Reserva Chardonnay. The chef sought to highlight the artistic restructuring of modern European cuisines with a touch of Asian flourish.
Capellini with spicy shrimp paste and nama hotate
Nordic salad with salmon tartare
50°C Garoupa with white wine saffron veloute
The meal was rounded off with a sweet ending paired with Moet & Chandon Ice Imperial, followed by petit four and coffee.
Moet & Chandon Ice Imperial – best enjoyed with ice cubes
Petit Four with coffee
Besides the chef’s degustation menu, and the ala carte menu, Chef Jackie Wong has also announced the launch of his brunch menu. Available daily from 10am to 5pm, diners can choose from a wide range of soups, eggs, pastas, seafood mains and meats.
Afternoon tea sets are also available at The 9ine by Jackie Wong, with 8 types of assorted snacks to patisseries accompanied by tea or brew coffee. It is available from 2pm to 5pm.
The 9ine by Jackie Wong
9 Jalan Kek Chuan
Tel: 6016- 5310826
Business Hours: 10am to 10pm
Closed on Tuesdays
*Many thanks to Chef Jackie Wong for extending this invitation.