Penang Nyonya Cuisine by Pearly Kee at Eastern & Oriental Hotel, Penang

Eastern & Oriental Hotel Penang launched the five-course Nyonya Set Dinner by Chef Pearly Kee recently at the Java Tree. The food was specially designed by the well-known food ambassador from Penang who has prpduly appeared on numerous cooking programmes aired throughout Asia.

The menu by the guest chef includes everything you would hope to eat when patronizing a Nyonya Restaurant. Quite sizeable with an amuse-bouche, three appetisers, a soup, a sorbet, many main courses, and desserts, the menu is priced at RM288 nett per person.

 

We were welcomed by a glass of Prosecco, followed by an introduction to the set of spicy condiments of Bunga Kantan Kerabu, Sambal Belacan, and Acar for pairing with the Nyonya dishes. The cold spicy Acar dish stands out particularly well with the marriage of crunchy vegetables with toasted groundnuts and sesame seeds. Equally dynamic is the Bunga Kantan Kerabu, with spicy pungent ‘wow’ factor of the pinkish torch ginger flower.

Pre-set Table Condiment

 

The first course was the amuse-bouche of Pie Tee (top hats) filled with chopped seafood, strips of jicama (bangkwang) and carrot, and toppings of coriander leaves.

Next came a combination of classic appetisers; Chicken Lorbak, Popiah, and Fried Chun Peah. Both the lorbak and chun peah rolls stuffed with a fusion of ingredients are deep-fried and eaten accompanied with the chili dipping sauces. On the other hand, the popiah with a soft white popiah skin rolled up with fillings of jicama (bangkwang) and many more other ingredients is best eaten with the gravy.

AMUSE-BOUCHE Pie Tee

APPETISER Chicken Lorbak, Popiah, Fried Chun Peah

 

A Nyonya Fish Maw Soup was presented shortly. Simmered on low heat for hours, this nourishing soup comes with generous pieces of soft fish maw. 

SOUP Nyonya Fish Maw Soup

A sorbet finds its way into the menu, with a refreshing choice of Ambra & Salted Sour Plum.

 

SORBET Ambra & Salted Sour Plum Sorbet

 

Followed up was the main course, and the chef focuses on a streamline of dishes. Presented on a large tray was plates of Assam Prawn (with shells on), Tamarind Fish Curry, Crab Otak Otak, Chicken Curry Kapitan and Nyonya Chap Chye (stir-fried mixed vegetable with glass noodles).

The dishes were paired with a helping of flavorful Nasi Ulam (herb rice) prepared with finely sliced fresh herbs and spices.

MAIN COURSE Assam Prawn, Tamarind Fish Curry, Crab Otak Otak, Chicken Curry Kapitan, Nyonya Chap Chye, Nasi Ulam

 

After the meal, comes the two dessert courses of Bubur Cha Cha, Chendol Cake, besides discs of Pineapple Tart & Portuguese Egg Tart. For the Chendol Cake, the chef highlighted the popular Penang Chendol drink in both flavor and presentation. Elevated to a scrumptious look with pungent and not overly sweet gula Melaka, the dessert left us with a feeling of contentment.

DESSERT Bubur Cha Cha, Chendol Cake
COFFEE Pineapple Tart, Portuguese Egg Tart

 

The Penang Nyonya one night event was complemented by excellent service by Eastern & Oriental Hotel Penang.

APERITIF Prosecco