Chin’s Cuisine at Pengkalan Weld, Georgetown, Penang
After shifting from its previous seaside pier location, Chin’s Cuisine has since reopened at Pengkalan Weld in Georgetown, Penang. With a reputation as one of the best spots for quality pork-free Hunan and Sichuan cuisine, its new location certainly adds glamour and flair to Penang’s fine dining culinary scene.
Owner, Dave Chin (a UK-trained graphic designer) provides diners a stylish dining space and together with relaxed atmosphere, the restaurant is perfect for all manner of social and business occasions. The place can now accommodate a total of 120 guests comfortably. As we sat down, we noticed that that they still have the beautiful hand painted dining plates placed on the tables.
The menu style is unchanged, with several tasting menus offering a variety of appetizers, specialties, meat, poultry and seafood that is sure to excite any gourmet’s palette. The menus are well priced, with Classic Set Menu ‘A’ at RM128+ per pax, Premium Caviar Set Menu ‘C’ at RM188+ per pax, and the Exclusive Set Menu ‘E’ at RM288+ per pax (minimum of two pax). The menus come with words written in both Chinese and English.
Varied spices are used in the preparation of the dishes. The cold appetizer was the Qianlong Cabbage, while the hot appetizers were the Sesame Prawns On Toast, and the Heavenly Blessed Joysticks in light tongue-tingling soup with piquancy of peppercorns . While sipping a glass of Lychee Martini, we enjoyed the appetizers.
Qianlong Cabbage
Sesame Prawns On Toast & Heavenly Blessed Joysticks
After the appetizers, came the Sichuan Flamed Cod Fish – a heartwarming soup with the mild flavor fish prepared with ginger and a touch of parsley. A fire is alighted to keep the bowl of soup piping hot.
Sichuan Flamed Cod Fish
We followed that soup with the Foie Gras which featured poached pear and Laurel Blossom honey. Here the piece of foie gras was done with a nice seared and it melted in the mouth.
Foie Gras with Laurel Blossom Honey
Next we feast on their Chin’s Specialties – Chin’s Aromatic Crispy Duck. (Chin’s Zhao Pai Xiang Su Ya). Dave has popularised the fame duck dish in his first classy restaurant Chin’s opened in London way back in 1987.
Shredded at-the-table, the meat was wrapped in a homemade pancake along with Hoisin sauce, scallion, and cucumber. For something special, add on some chili padi. It makes for a tasty interplay of flavors. This is one classic dish that is unfortunately not found in most menus in Penang.
For the last savory course, the chef presented the Lobster on Noodles in rich gravy with plenty of sweet flavors of the crustacean shining through.
We greatly enjoyed our meal which ended with two desserts – deep-fried Teow Chew Yam Puffs, and Toffee Fruits (apple & banana).
Toffee Fruits (apple & banana)
TeowChew Yam Puffs
The fine dining restaurant with welcoming ambiance, delicious food, selection of wines and spirits, and a sense of pampering is open everyday for dinner from 6pm to 12 midnight. There is also public street parking and at the private garage area behind the restaurant.
Our meal accompanied by lychee martini, red wine, white wine, and port
Chin’s Cuisine
5 Pengkalan Weld
10300 George Town
Penang
Mobile: +(60) 016 606 3211