The Eastin Hotel Penang together with The Wine Shop recently held a Wine Maker’s Night at its Angsana Room, Level 3, Penang, on 5 December 2012. Priced at RM280nett/pax, the enjoyable 7-course set dinner with pairing of fabulous wine from the orchards of Chile and South Australia was a great experience for the diners and media personnel.
Prior to the formal dinner, some canapés were served with the full bodied Wolf Blass Red Label Chardonnay Pinot Noir sparkling wine, a subtle light green wine in fruity sweet citrus notes with underlying strawberries. The wine coupled well with the light canapés, especially those with cheese and fruit cuts.
The rest of the wine came paired with the dishes as per courses served.
To start off the meal, we had some warm dinner rolls and Laugen Broetchen bread roll (pretzel/lye roll) to choose from on top of the provided butter and herbed butter.
The first of the 7-course meals was the Portobello, Roasted Pepper and Goat Cheese Crostini served with Seared Scallop. This dish was paired with Luis Felipe Edwards Pupila Sauvignon Blanc. The Chilean produced wine with crisp acidity and citrus flavors from some hints of lemon peel and pineapple, blended in real well with the combination of light dishes.
Next in line was the Chicken Consomme with Morchella and Lobster paired with Saltram Makers Table Sauvignon Blanc. Though the Chicken Consomme was a bit too light for my palate, the grassy aromatic dry white wine with hints of clean fruity flavors added some justice to the overall flavors.
Poached Salmon with Shitake Quinoa and Orange Emulsion was also served. The salmon was well prepared with the right texture and flavors. It went well with the orange emulsion with traces of some orange peels. On the other hand, I kind of like the Shitake Quinoa served on some blanched asparagus. The almost barley texture-like quinoa with high protein and fiber went well with the slightly buttered grilled shitake mushrooms. This dish was paired with Wolf Blass Bilyara Chardonnay, a rich and soft Chardonnay with ripe fruit flavors of green melon and white peach, supported by subtle oak. Somehow, I felt that the wine was a bit strong and overpowering for the more mild seafood flavored salmon. I would think it would suit those shellfish seafood better.
To clear off our mouth prior to more fabulous dishes, we were served with a scoop of Lime Lemongrass Sorbet. This in-between meals mouth washing dessert caught my attention most as the beautifully crafted bowl it has the sorbet served on was made of 100% ice with a few petals of flowers as decorations. The sorbet was chilling nice with the right balance of lime citrus flavor and sweetness. The light touch of lemongrass flavor added in made the whole combination extremely refreshing.
The best of all the dishes was the Oven Slow Baked Lamb Shank with Feta Cheese Tortellini and Ratatouille paired with Saltram Makers Table Cabernet Sauvignon. The fork shredded pieces of the lamb was heavenly drowned in its rich thicken gravy. The meat just melted in the mouth easily. The feta cheese stuffed tortellinis were something to yearn for too as each piece had the nice flavors from the evenly coated presto in olive oil. On the other hand, the ratatouille was presented in a fusion way with more finely cubed choices of vegetables. The dry red cabernet wine with strong structure and character proved to be the best pair for this dish.
As for dessert, we had the Dark Chocolate Volcano, Caramel Panna Cotta with Vanilla Gelato paired with Cranswick Estate Aspen Moscato. The Dark Chocolate Volcano was basically an almost chocolate brownie type of cake topped with some dark chocolate and vanilla sauce. The Caramel Panna Cotta was thick and creamy with the right amount of oozing caramel as topping. What I liked most was the Vanilla Gelato served on some sesame crumbles. The sweet and fruity flavored white wine with a light fizz bundled the whole dessert well.
Lastly, we had an option of coffee or tea. I opted for unsweetened Black Coffee to go with some assorted pralines.
The Assorted Pralines came in different shapes, sizes with a variety of flavors.
If you are coming from Georgetown towards Bayan Lepas Free Trade Zone via Bayan Lepas Expressway, do watch out for the Pulau Jerejak signboard (leading to Pulau Jerejak jetty). Ignore the turning and drive on to the next left junction. Turn left into Jalan Aziz Ibrahim and drive on until you a roundabout. Turn 3 o’ clock and drive on until you see a big Eastin Hotel signboard at the first right junction. Turn right and drive on. Park your car at the basement car park. Take a lift to Level 3 and you would reach the Angsana Room easily.
Name: EASTIN HOTEL PENANG
Address: 1 Solok Bayan Indah, Queens Bay, 11900 Bayan Lepas, Penang, Malaysia.
Contact: 604-612 1111
GPS: 5.33643, 100.306345
Ambience: 8/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 8/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 8/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 8/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 8/10 (1-4 bad, 5-7 average, 8-10 excellent)