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Archive for the ‘events’ Category

The Tiger STREATS 2017, the unique street food experience from Tiger Beer, recently arrive at the shore of Penang at Hin Bus Depot, enabling Penang foodies to enjoy Malaysian cuisine with some twists. It was indeed a new experience for many non-muslim party-goers to wash down the food with ice cold Tiger brews throughout the night.

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With more than 14 types of one-of-a-kind takes on local favorites, Tiger STREATS will be more than enough to satisfy anyone’s taste buds. Let’s look at the “specials” available during the eventful night.

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BBQ Ribs with Sambal Sloppy Fries – Tender on the inside, crackly on the outside! The signature BBQ ribs marinated with own secret recipe, paired with in-house famous Sambal Sloppy Fries on the side.

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Yummitori – A new age ‘satay’ pork slice skewers, grilled perfectly with crunchy greens in between. You can choose from 4 different types of flavors, namely ‘Sambal Hainanese’ Pork, ‘Chewbakwa’ Pork, ‘Caramelized Roast’ Pork and ‘Once You Go Black’ Pork.

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K-Pop Maggi Goreng – ‘Wok Hei’ filled Maggi Goreng ala Chili Pan Mee twist. Served with stirred fried instant noodle, accompanied with minced chicken, crunchy ikan bilis and a fried egg.

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Pisang Goreng with Lemon Curd – Fried banana fritters with coconut milk and honey drizzle, topped with lemon curd and toasted sesame.

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Bacon & Gula Melaka Popcorn – Rich, dark and mysterious Gula Melaka (palm sugar) caramelized over low fire and then drizzled over freshly popped corn and salty homemade bacon. This “Asian-inspired” popcorn is then sprinkled with desiccated coconut before they are slow baked to little precious, crackling Krakens! Whatever that means!

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Bacon & Sambal Ikan Bilis Popcorn – Light buttery popcorn tossed with sambal, crispy salty bacon and toasted whole anchovies.

Bacon & Bourbon Caramel Popcorn – Freshly popped corns are drizzled with hot bourbon caramel. They are then tossed with our homemade salty bacon and slow baked to crunchy perfection.

Bacon & Run Butterscotch Popcorn – Light buttery popcorn tossed with our homemade rum butterscotch, crispy salty bacon and toasted whole almonds. Take a bite of these little babies and feel the paper-thin crispy coating explode in your mouth.

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Bacon & Salted Egg Yolk Cookies – Crispy homemade bacon bits and salted egg yolk in this traditional cookie batter.

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Roti Aiskrim – Ondeh-ondeh and Teh Tarik flavoured ice cream sandwiched in between fluffy Hainanese bread, adding a little twist on the classic Roti Aiskrim, topped it off with homemade kaya drizzle.

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Fried Cempedak Ice Cream – Inside Scoop’s bestselling Cempedak Ice Cream fried in a secret coating for that local twist and of course, absolute enjoyment.

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Lo Mai Kai with a Twist – Indulge in this contemporary Lo Mai Kai with sautéed button and Portobello mushroom, smoked duck breast, fried shallots, micro herbs, dried shrimps, and accompany the chewy and fragrant glutinous rice.

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Creamy Butter Chicken Nachos – Crunchy tortilla chips with Chinese restaurants go-to-dish, minced creamy butter chicken topped with Japanese nori, sesame seeds and chilies.

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Curry Flavor Waffles – A savory twist of well flavored dessert – minced chicken waffles with onions, and served on a bed of citrus romaine with curry sauce drizzle.

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Lemak Chicken Sandwich – The signature Malaysian dish where rice replaced with sourdough bread, ikan bilis, peanut, homemade sambal, toasted coconuts, and a chicken waffle.

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Mr. Bao – Soy-sauced braised pork belly sandwiched in between slider buns, alongside coriander, fermented vegetable, fried shallot, peanut powder and pork sauce.

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Mamak Fries – Crispy shoestring fries served with the nation’s staple Nasi Lemak sambal sauce and seasoning, garnished with parsley flakes.

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In addition to the amazing array of dishes to sample, Tiger fans were kept entertained throughout the events with retro-inspired games, experiential activities, and performances from great local artistes, Color Noise.

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To pair with all that delicious food, ice cold Tiger brews were sold at a special price throughout the evening.

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Tiger STREATS launched in December in Kuala Lumpur, where 700 guests sat down together to feast on array of treats prepared by two chefs from very different worlds, but who shared the honour of Michelin Star fame. Hawker Chan, the owner of the first hawker stand to win the prestigious award, and Chef Ramsey, owner of progressive modernist restaurant Babe KL combined their culinary talents to craft an extraordinary dining experience with a unique collection of fusion dishes merging traditional Asian street food and contemporary fine dining cuisine.

Jessie Chuah, Marketing Manager of Tiger Beer said, “The response to Tiger STREATS so far has been incredible, and we’re thrilled to bring this unique culinary experience to even more Tiger Beer fans in Penang and Johor.”

A big thank you to Heineken Malaysia Berhad for the great experiences in the recent Tiger STREATS Party in Penang. It was truly an enjoyable event with memorable games of the past.

About Tiger STREATS: Tiger STREATS, by Tiger Beer, is the world’s first ‘street food meets fine dining’ culinary collaboration. Featuring a unique culinary mash-up between chef Hawker Chan, owner of world’s first Michelin-starred hawker stall and top fine dining chefs from around the world, the series of Tiger STREATS events, taking place in Sydney, Auckland, New York and Kuala Lumpur, aims to bring people from different backgrounds together to share a Tiger Beer and a memorable meal at the street food table.
About Tiger Beer: ROARING SINCE 1932 – A bold lager, born and brewed in the heart of Asia through our tropical lagering process. Tiger’s uniquely refreshing and full-bodied flavor is enjoyed in more than 70 countries, winning us friends and awards the world over. The brand received its first award in 1939, beginning its journey as an Award Winning beer on an international stage. The recognition of its product excellence catapulted Tiger’s internationalization in the early 1990s, with over 50 international awards and accolades to date. It is now known as a symbol of contemporary international Asia, enjoyed by discerning drinkers in every corner of the globe spanning across Asia with growing popularity in western markets such as, Europe, USA and Australasia amongst others. A true Asian beer at heart, the brand wants to show the world what Asia has to offer. Over the years, Tiger has received more acclaim from the world’s leading newspapers and journals than most other beers. For example, the Washington Magazine, in a blind taste-test involving several hundred brands, unreservedly voted Tiger “positively the best beer in the world”. Tiger has also accumulated over 50 accolades, awards and distinctions. Some of the more notable awards include a Gold medal in the International-Style Lager at the World Beer Cup 2010 and a Gold Medal for the International Golden Lagers category at the Brew NZ Awards in 2011. Each year from 2004 to 2006, Tiger was named a UK Cool Brand Leader. The recognition reaffirmed Tiger’s popularity and was given only to the coolest brands in the UK.
About Heineken Malaysia Berhad (formerly Guinness Anchor Berhad): HEINEKEN Malaysia with its portfolio of iconic international brands is the leading brewer in the country. The Company brews, markets and distributes:
• The World’s No. 1 international premium beer Heineken® ;
• The World-acclaimed iconic Asian beer Tiger Beer, and its doubly refreshing variant Tiger Radler and its other innovative brew Tiger White – Asia’s Wheat Beer;
• The World’s No. 1 stout Guinness;
• The all-time local favourite Anchor Smooth and its strong beer variant Anchor Strong;
• The premium Irish ale Kilkenny;
• The real shandy Anglia
HEINEKEN Malaysia also produces the wholesome, premium quality non-alcoholic Malta. HEINEKEN Malaysia’s brand portfolio also includes the World’s No. 1 cider Strongbow, the No. 1 German wheat beer Paulaner, Japan’s No. 1 100% malt beer Kirin Ichiban and the World’s No. 1 ready-to-drink alcoholic beverage Smirnoff Ice. The Company continues to lead the responsible drinking agenda through its Drink Sensibly campaign. Listed on the Main Market of Bursa Malaysia, HEINEKEN Malaysia’s principal shareholder is GAPL Pte Ltd based in Singapore. GAPL Pte Ltd is 100% owned by Heineken N.V. Heineken Malaysia Berhad officially changed its name on 21 April 2016 following Heineken N.V.’s acquisition of GAPL Pte Ltd on 7 October in 2015. For more information please visit: www.heinekenmalaysia.com

 

US POTATO CULINARY FESTIVAL PENANG 2016

Posted by crizlai On April - 24 - 2016

With the successes of the US Potato Culinary Festival Kuala Lumpur in 2013 and 2015, the US Potato Festival Penang 2016 was finally held in the Pearl of the Orient, Penang, where the culinary scenes are well known to the world. Organized by the United States Potato Board of Malaysia with the support of the Penang Chefs Association, the month long festival would last from 1-31 May 2016 with 20 participating eateries showcasing the best they could offer with U.S. potatoes, either using fresh, frozen and/or dehydrated. Each eatery would feature some mouth-watering assortments of their creative delicacies from finger food, appetizers, entrées, soups, main courses to unique desserts, fully utilizing the versatility of the quality and nutritious U.S. potatoes. The launching of the festival was held at Straits Court @ Straits Quay, Penang recently on 23 April 2016.

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According to Eddie Saw from the United States Potato Board of Malaysia, the humble looking potatoes had faced many bad reputations for being one of the most fattening food items to consume. In fact, one medium size (5.3 oz) skin on U.S. potato merely contains 110 calories per serving, boosts more potassium (620g) than a banana, and provides almost half the value of Vitamin C (45%) and contains no fat, no sodium and no cholesterol at all. He could be right with the facts and figures as potatoes surely have their fans and foes depending on how you cook them. Some of the healthier ways might include baking, roasting, mashing, scalloping or even steaming rather than dunking them into a deep fryer and dressing them up with fatty and greasy toppings. Fat-free sour cream, salsa or even simple toss in extra virgin olive oil could be your best alternative. It’s about time we give these spuds the respect they deserve, considering that they do have many nutritional benefits as well~ 🙂

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Here were some of the interesting and unique dishes pepped up by the participating eateries during the launch as shown in the photos below.

A few of the dishes caught my attention. One of them was the Stuffed Egg with U.S. Potato from What The Duck Restaurant. It had slightly sweetened mashed potatoes wrapped around a quail egg, breadcrumbed, deep fried and drizzled with some mayonnaise. I could have mistaken them as dessert as the filling was almost mung beans like as you get from those in mooncakes. Anyway, it was quite a cheeky play on the usage of potatoes.

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Another dish that I was quite impressed with was the Rib Eye (120 days Grain Fed) served with Oxtail US Potato Cake, Buttered Spinach & Brandy Sauce by Healy Mac’s Irish Bar & Restaurant. The well grilled rib eye combined with the crispy yet creamy potato cake, dressed in the sauce was something I would go for when I visit the eatery soon.

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Hotel NEO+ Penang came out with a skillfully prepared Millefuille of Braised Lamb Shank infused with Herbs, accompanied with US Gratin Potato on Grilled Scallop Shell.

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Café 32 @ Segi College Penang also did impress me with their Deep Fried Cris Cut with Pandan Cream & Palm Sugar. It was something out from the norm.

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Georgetown City Hotel also came out with a creative dessert of Chocolate Brownie with US Potato Chunks. On top of the little nutty crunch within, you would get some soft and moist potato bites as well.

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Naughty Nuri’s Warung could be real cheeky as their name with their pub grub style Wicked US Potato Chips with Salted Egg Mayo. Be warned~ The dip could be real fiery with some hidden red bird’s eye chilies~ LOL~ 😛

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As for creativity, I would think that Evergreen Laurel Hotel excelled above the rest for its colorful yet tastefully plated arrays of dishes such as their Deep Fried Bird Nest US Potato with Sliced Herbed Potatoes, Grilled Cherry Tomatoes, Fruits Salsa & Baked Capsicum Sauce plus their US Potato Wrapped with Seaweed, Vegetables and Mash, accompanied with Waffle Potato in Balsamic Reduction Sauce.

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THE 20 PARTICIPATING OUTLETS:

1. Bayview Beach Resort
2. Bayview GeorgeTown Hotel
3. Black Kettle Café
4. Blue Reef Fish & Chips
5. Crazy Cowboy Bar & Grill
6. Evergreen Laurel Hotel
7. Gala House Café & Restaurant
8. Georgetown City Hotel
9. Hamburger Inc.
10. Harvest Time Café
11. Healy Mac’s Irish Bar & Restaurant
12. Moulmein Gourmet
13. Naughty Nuri’s Warung
14. Hotel NEO+ Penang
15. Rakkii Izakaya
16. Segi Café 32
17. Sunway Hotel Seberang Jaya
18. The Chambers Restaurant
19. Uncle Albert Fish & Chips
20. What the Duck Restaurant

 

We indeed had a fun-packed Prosperity Toss Lunch yesterday with Pacific West at Hakka Village, Balik Pulau, Penang. Pacific West is no longer a new name in the natural frozen food industry as it had touched the lives of millions of consumers across the globe. Based on their mission and vision towards Convenience, Innovation and Quality, their wide range of seafood products, developed and designed by their team of culinary chefs and food technologists, life could not be any easier to manage in any household or even international events. “Serving a wholesome seafood dish for your family and friends is NEVER A HASSLE with Pacific West”, exclaimed Pacific West Director, Mr. Saw Lip Teik (蘇立澤). It was indeed a new experience to savor various Chinese New Year cuisine with a bit of twist from the creations of Pacific West Development Chef, Chef Leong Main Choy (梁文财). Amongst the special guests invited were Mr. Saw Hai Earn (蘇海恩- Golden Fresh CEO), Maggie Fong (范盈 – Hakka Village owner), Julia Volchkova (a Siberian-born artist who had left her ultra realistic portraitures on the walls of George Town and Balik Pulau), dignitaries, media and bloggers.

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Prior to the luncheon, we had some specially designed canapés by Chef Garry Edson. They include Hummus on Pitta Bread with Pacific West Tempura Calamari Ring, Petit Ratatouille Corn Tortilla with Pacific West Popcorn Fish, Puff Pastry filled with Mushroom and Egg Pate served with Pacific West Wiggy Cornflake Fish and Tomato Salsa on spoons with Pacific West Dusted Baby Squid. All the canapés were uniquely concocted.

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After a short video presentation (acted by Chef Leong & Maggie Fong and shot at Hakka Village due to its traditional ambiance) and some speeches, the guests were given a challenge to create the best plated Yee Sang (鱼生) with only 6 ingredients given (shredded carrot, cucumber, radish, unripe papaya, deep fried yam and honey Mandarin oranges. Out of the 4 teams, Table C emerged as the winner with their creative Pacific West Logo Yee Sang. That was truly something very impactful in the eyes of the Pacific West judging team right? Haha~ 😛 Each guest from the winning table was presented with a Pacific West printed mitten.

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There were 10 dishes served during the lunch event. The first 5 dishes showed how one could incorporate Pacific West’s seafood products into local dishes, whereas the remaining 5 dishes were traditional Hakka dishes from the kitchen of Hakka Village (客家山寨).

The first dish that was presented was the specially concocted Tempura Prawn Prosperity Toss Yee Sang (鱼生). Instead of the usual raw fish fillet, Pacific West’s Signature Tempura Prawns, first grade sea-caught prawns coated in a unique Japanese tempura batter were used. The healthy yet colouful natural ingredients comprised pickled nutmeg, torch gingers, Mandarin oranges, pomelo and freshly shredded vegetables and dressed in a homemade dressing sauce which had a concoction of fish sauce, plum sauce, olive oil, lime juice and sugar. The guest had a great time tossing the Yee Sang while wishing everyone abundance in health, wealth and happiness. “Pacific West endeavors to bring joy and love to families around the world,” remarked Pacific West Brand Manager, Joyce Ong (王优彬).

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The other 4 Pacific West created dishes included Crab Meat Lettuce Cups with Pacific West Salt and Pepper Squid (Salt & Pepper Squid on top of Stir fried Crab Meat and Vegetables served with Lettuce Cup), Nyonya Style Pacific West Tempura Fish Cocktails (Tempura Fish Cocktail in Homemade Nyonya Style Sauce), Golden Nestum Pacific West Tempura Prawns (Tempura Prawn coated with Spicy Buttered Salted Egg Sauce and sprinkled with crispy Nestum and Kung Pao Pacific West Salt and Pepper Squids (Salt & Pepper Squid in Kung Pao Style served with Crispy Yam Ring). I quite like the idea and convenience on how to serve the tempura fish cocktail in the fragrant and aromatic Peranakan style. The dish may look simple but it was remarkably palatable.

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On the other hand, Hakka Village sure knows how to impress the guests with their traditionally prepared Hakka cuisine. We were served with Hakka Lei Cha (擂茶), Hakka Plum Sauce Duck, Hakka Abacus Beads (算盘子), Hakka Salt-Baked Chicken (盐焗鸡) and a hassle free Stir Fried Broccoli. The dishes could be real addictive especially the Hakka Abacus Beads and Hakka Salt-Baked Chicken. Another of the traditional dishes worth mentioning would be their Hakka Lei Cha which came with highly concentrated soup which was something you can’t buy outside. For more information on savoring traditionally pepped up Hakka dishes, you could always pay their site a visit.

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Pacific West products are available at all major and independent retail outlets in Malaysia (namely Cold Storage, Sam’s Groceria, AEON, AEON Big, Tesco, Giant, Sunshine, Village Grocer and etc…). For more information, please contact Pacific West care line at 1800 88 389 or log on to official website and Facebook page.

 

“Every day is Earth Day in the Shangri-La’s Kitchen” as Shangri-La Group of Hotels and Resorts worldwide launched their “Rooted in Nature” campaign on 22 April 2015 last month. It’s a part of the group’s initiative to maintain culinary sustainability, thus raising the awareness on consuming freshly farmed food which had gone through strict international standard requirements without harming the environment. Today, Shangri-La’s Golden Sands Resort, Penang had invited a special guest to join them in the journey of “Rooted in Nature”. He’s none other than the Iconic American Chinese Chef, Chef Martin Yan.

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Most of us have grown up with Chef Martin Yan’s award winning cooking show, “Yan Can Cook” with his catchy phrase line of “If Yan can cook, so can you!” Chef Martin Yan simply made cooking looks so easy, especially on how he uses his customized knife to prepare ingredients with barely any effort. I’ve tried using his knife and it indeed had that balance, lightness and sharpness as claimed by the chef himself. Chef Martin Yan sure knows his kitchen utensils’ precisions well.

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Chef Martin Yan who is currently in Malaysia for the filming of the upcoming TV Program, “Taste of Malaysia”, to be aired somewhere in late third quarter of this year, paid a visit to GST Group Fish Farm, one of the sustainable food partners of the resort offshore of Pulau Jerejak, Penang, to discover the source of sustainable seafood. According to him, we are lucky to have such fresh fishes of such huge sizes easily available for our consumptions unlike in USA. He later teamed up with Golden Sands Resort’s Executive Chef, Chef Adrian Lim, to pep up a delicious Nyonya Curry Kapitan Fish dish with their morning’s fresh catches. The recipe used fresh sustainable seafood, combined with some organic and locally produced herbs and spices.

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We also had a try-out on some of the “Rooted in Nature” dishes at the resort’s Sigi’s Bar & Grill (the other Rooted in Nature participating eatery is their Garden Café). Diners can identify the Rooted in Nature dishes by spotting a “pea shoot” logo printed alongside the dish description. We started off with their Grilled Free Range Chicken & Organic Tofu Salad. It was truly a well balanced diet with lots of fresh romaine lettuce and onion rings dressed with balsamic vinegar, topped with some perfectly grilled yet juicy free range chicken breast meat and accompanied with some organic tofu cubes. It was indeed a great salad before your main meal.

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As for main, we tried out the Rosemary Scented Broiled Chicken served with vegetables of the day, mashed potatoes and brown jus. The half free range broiled chicken was just the right size to give that flavorful yet juicy impact.

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Lastly, we were served with their Double Scoops of Yam & Coconut Ice Cream topped with whipped cream. I must say this was the heaven of the day as it was not just any ordinary ice cream but one with real yam bites. Combined with the creamy texture of the coconut ice cream, it was a hit amongst us.

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Overall, it was a fun outing having to catch up with Chef Martin Yan once again on his Malaysian tour. At 66+ years old, he’s still as comical and humorous as he was on the TV shows. As for the Shangri-La Group of Hotels and Resorts worldwide, I would want to wish them all the best in achieving their goal of serving 75% more sustainable sourced food on the menus within the next 5 years.

The restaurant is just located within the premises of Golden Sands Resort. Drive all the way up towards Batu Ferringhi. When you see the Rasa Sayang Resort & Spa on your right, slow down and watch out for the Golden Sands Resort entrance which is right after the Rasa Sayang Resort & Spa. Park your car at the ample car park there and walk into the main lobby of the resort. Head towards the beach area and you would see Sigi’s Bar & Grill on your right.

SIGIMAP
Name: GOLDEN SANDS RESORT
Address: Batu Feringgi Beach, 11100 Penang, Malaysia.
Contact: 604-886 1911
GPS: 5.476330, 100.251440

RATING:
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: 7/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 8/10 (1-4 bad, 5-7 average, 8-10 excellent)

 

GURNEY PARAGON MALL’S MID-AUTUMN CELEBRATION 2014

Posted by crizlai On August - 28 - 2014

The Mid Autumn Festival is traditionally celebrated on the 15th day of the 8th lunisolar month and this year it would fall on 8 September 2014. It’s the 2nd most important festival after the Chinese New Year (Spring Festival) to the Chinese as family members and friends from all over the world would gather once again to celebrate this auspicious day over some goodies, while admiring the brightest and fullest moon of the month. It’s also a day associated with reunions, mooncakes, fruits, children, lanterns, Chinese opera, fire dragon dance and more. This year, Gurney Paragon Mall made the tradition even more livelier by not only showcasing exquisite selections of mooncakes in baked skin and snow skin from their in-house restaurants and shops but also from many other external brands, located at St. Jo (Level 1) and “Penang On 6” (Level 6). The promotion will be ongoing from 16 August 2014 until 8 September 2014. Shoppers with a minimum spending of RM 200 and above, in a single receipt, at any of their shopping outlets, can redeem a complimentary Leong Yin pastry’s mooncake (only valid from 5-7 September 2014).

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At the same time, do check out their Mid Autumn Festival Celebration to be held on Saturday, 6 September 2014 at “Penang On 6” from 2.00pm until 9.30pm. Bask in the glow of Mid Autumn atmosphere when “Penang On 6” would be transformed into a realm of celebration with heartwarming lightings and colorful lanterns. Family and friends are invited to enjoy a fun-filled day at Gurney Paragon Mall. Highlights would include Lantern DIY workshop, guessing Chinese riddles session, Photo session with Chinese Opera characters, interactive story-telling session, Chinese diablo, Chinese orchestra, wushu & acrobatic, traditional drum performance, singing performance, cultural dance and many more. The night would end with a Mid Autumn Lantern Walk. So, bring along your own lanterns and enjoy a walk under the moonlight with your family members and friends. In case, you do not have a lantern for your child, you can always purchase one at St. Jo at Level 1. You can also redeem a complimentary pot of tea from Jing-Si Books and Café (Level 6) when you spend RM50 and above in a single receipt at “Penang on 6” or Wei Shiang (Level 6) on 6 September 2014.

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Here are some of the brands of mooncakes available in starting with some from their in-house restaurants and shops.

Dragon-I: http://www.dragon-i.com.my/promotion.asp
Recommended: Frosty Durian Musang King (RM28 for 2 pcs) & Organic Charcoal Skin with Coffee Paste (RM20/pc)
Note: If you are a durian lover, the Frosty Durian Musang King is a MUST HAVE mooncake. You can also dine in the group of restaurants serving wondrous Chinese cuisine – Dragon-I and Canton-I.

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Purple Cane: http://www.purplecane.my/en/31-tea-mooncake
Recommended: Puer, Dang Gui, Chinese Wolfberry & Assorted Nuts Paste (RM11.30/pc), White Tea Purple Potato Lotus Paste (RM9.80/pc) & “No added Sugar” Date Paste (RM8.90/pc)
Note: HALAL & VEGETARIAN. If you are into a healthier diet with the taste for herbal fused flavors, the Puer, Dang Gui, Chinese Wolfberry & Assorted Nuts Paste is a MUST TRY mooncake. Other than that, you can purchase many varieties of tea leaves, flower tea or even green tea powder from all their outlets throughout Malaysia. Packaging can come in a box for one piece, 4 pieces and 6 pieces.

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Some of the external brands of mooncakes available would include:

Casahana: http://www.hytfood.com/casahana/about.php
Recommended: Crimson Opera (RM18.90/pc)
Note: Beetroot juice infused baked crust with cheese and creamy white chocolate lotuis paste filling.

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Fai Fong: http://www.faifong.com.my/
Recommended: Bamboo Charcoal Lotus Paste (RM14.50/pc) and Assorted Fruits, Nuts & Ham (RM16/pc)
Note: Simple as it may be but the Bamboo Charcoal Lotus Paste is filled with flavors.

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Foh San: http://fohsan.com.my/
Recommended: Cappuccino Mooncake (RM14.60/pc) & Purple Rain Mooncake (RM14.60/pc)
Note: Foh San is no longer a new kid on the block as they have been in the food industry for decades, especially with the new premises in Ipoh, Perak, serving various types of delectable dim sum.

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Kam Lun Tai: http://www.klt.com.my/welcome/
Recommended: Shanghai 1 Yolk (RM17.20/pc)
Note: HALAL. The flakiness of the pastry, combined with the smoothness of the lotus paste and saltiness of the duck egg yolk, made this mooncake perfect in every bite.

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Leong Yin: http://www.leongyinpastry.com/
Recommended: Lunar Delight (RM17.50/pc), Intense Wheatgrass Jujubes Splendor (RM17.20/pc) & Ballad of the Moon (RM17.20/pc)
Note: HALAL & VEGETARIAN. All the 3 mooncakes mentioned above have its own unique flavors, especially the Lunar Delight which has a combination of aromatic white coffee and softness of durian cake.

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Mei Xin: http://www.facebook.com/meixinmooncake
Recommended: Egg Custard Mooncake (RM50 for 4 pcs or RM98 for 8 pcs)
Note: From inside to outside, it’s savory and creamy with a delicate mind precious moments to remember. It tasted almost like the custardy steamed buns version but a bit more sandy in texture.

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The Baker’s Cottage: http://www.thebakerscottage.com.my/mooncake.asp
Recommended: Avocado Mango Tango (RM16.80/pc)
Note: The Baker’s Cottage has been one of the main influencers in the food industry for being creative and innovative. You can check out more of their products at their website. As for the Avocado Mango Tango, you can taste the coconut buttery pastry skin with milky avocado lotus paste, mung beans and dried mango bits.

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For more information, please visit Gurney Paragon Mall’s FaceBook Page.

 

TREE BAR @ G HOTEL PENANG IS OFFICIALLY LAUNCHED

Posted by crizlai On July - 11 - 2014

G Hotel Penang had officially launched its latest hip hangout spot, the Tree Bar, located at the al fresco area of the hotel today. Since its soft opening on 19 June 2014, this bar had been known to be the latest and the coolest hangout spot in Penang, serving the best beers and bites in town. Based on the bar’s slogan “Tree Bar – Not just a tree, it’s a bar”, this wonderful addition of both unpretentious and stress releasing place indeed did prove that they do serve the best beer and bites in town. After all, everyone would need a place to chill out after a hectic day without hurting the wallet too much. The Tree Bar was officially launched by Mr. Michael Hanratty, General Manager of G Hotel, witnessed by Mr. Phuah Choon Meng, Director of G Hotel.

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G Hotel did a great deed to Mother Nature by preserving the 80 over years old rain tree of Albizia Saman species and made great use of the surrounding space to build the Tree Bar. The leaves of the tree would fold during rainy weather and in the evening, hence locally known as “Pukul Lima” aka 5 o’clock tree.

Do check out their daily Happy Hours promotion below for their selected draught beers such as Carlsberg, Asahi, Connor’s, Stella Artois, Lowenbrau and Hoegaarden. They also do have other bottled beers as Tsing Tao, Guiness, Little Creatures Bright Ale and Pale Ale, Warsteiner, Somersby Cider and more for your drinking needs.

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Other than those alcoholic and non alcoholic beverages, customers can enjoy some hot munchies to accompany their sips. There would be bite options such as the nicely marinated with lemon, salt and black pepper, Moroccan Spiced Lamb Skewers. These skewers of goodies were grilled to just the right juicy perfection. Other options may include Garlic Bread, Deep Fried Calamari, Golden Chicken Wings and Smoked Salmon Rolls. For a healthier palate, you can try out their Caesar Salad, Nicoise Salad and Thai Beef Salad. Add-ons such as grilled chicken, seared tuna, smoked salmon or grilled shrimp are also available for a twist in your salad. For a heavier meal, there are six choices from the section of ‘Big Buns’ with the option to select from beef or chicken sausage or burger patty. Each style comes with different kind of condiments and a choice of breads. To add to it, pick from a choice of French fries, spicy wedges or truffle fries. A highlight in the menu also is the bucket of chilled shrimp that will definitely be a delight to seafood lovers of which comes with the homemade cocktail sauce. For those sweet tooth diners, you would have a selection of desserts ranging from Macadamia Brownies with Hazelnut Mousse, Coconut Panna Cotta, Apricot Cream Cheese Mousse, Banana Chocolate Tart, Gula Melaka Crème Brulee and Malaysian born Italian ice cream, Gelatomio. We were pampered with a few of their dishes such as the Quesadilla, Nachos, Chicken Satay, Deep Fried Calamari, Smoked Salmon Rolls and Moroccan Spiced Lamb Skewers, served with condiments. They were all so good, especially the Moroccan Spiced Lamb Skewers with mint sauce as condiment.

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Overall, the Tree Bar do provide a comprehensive arrays of alcoholic and non alcoholic beverages plus nice food ranging from finger food to hearty bites of the succulent burgers. I do find the pricing quite reasonable too. For more information on the spread, do click and enlarge the menus below.

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The Tree Bar is located at the al fresco area of G Hotel. If you walk in through the front entrance along Persiaran Gurney, just head towards the end of the building and you will see the little bar area right under the tree, next to the al fresco area of G Café.

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Name: G CAFE @ G HOTEL
Address: 168-A Persiaran Gurney, 10250 Penang, Malaysia.
Contact: 604-238 0000
Business Hours: 11.00am-1.00am daily
GPS: 5.437455, 100.309934

RATING:
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: 7/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 8/10 (1-4 bad, 5-7 average, 8-10 excellent)

 

RAMADHAN BUFFET DINNER 2014 AT G CAFE @ G HOTEL PENANG

Posted by crizlai On June - 29 - 2014

For those who would enjoy Malay cuisine from every part of Malaysia as well as Middle East, you should check out what G Café @ G Hotel, Penang, is offering during the holy month of Ramadhan. G Café’s Ramadhan Dinner Buffet is available daily starting from 29 June 2014 until 28 July 2014 (6.30pm to 10.00pm) at RM88++ per person (Children below 12 years old eat for free & Senior Citizen above 60 years old at 50% off). On top of that, there will be the Aidilfitri Lunch and Dinner priced at RM68++ and RM88++ respectively available on the 29 & 30 July 2014. The Ramadhan spread would be under the culinary skills of Sous Chef, Chef Harmizi.

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Summary of the various themes for the G Café’s Ramadhan Buffet:
Monday: Rasa Utara
Tuesday & Wednesday: Selera Pantai Timur
Thursday & Friday: Juadah Selatan
Saturday & Sunday: Middle East & Peranakan Fiesta

Rasa Utara offers interesting and tasty dishes from the North such as Laksa Kuala Kedah, Nasi Hujan Panas and Kari Kepala Ikan. As for Selera Pantai Timur, the stars of the line will be Ayam Percik Kelantan, Laksam, Kari Ikan Tongkol and Nasi Dagang. Meanwhile, Juadah Selatan offers delightful Sup Tulang Sum Sum, Briyani Gam, Laksa Johor and Ikan Tenggiri Masak Asam Pedas. If those are not enough, something different for you to chew on is a choice from the Middle East and Peranakan recipe too such as Nasi Chicken Manday, Hokkien Mee and Lamb Kofta. All these lines will be set on different days throughout the whole month of Ramadhan as stated in the summary above.

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Let’s have a look at all the spreads for this Ramadhan with a mix and match of all the items in the respective themes as a preview starting with the appetizers and salads. The Appetizer & Salad Sections might consist of some Asian Tapas, Tauhu Sumbat, Pasembur, Kerabu Ayam, Kerabu Taugeh, Acar Awak, Prawn Salad, Telur Masin, Ikan Masin, various fresh greens, pickles, ulam-ulaman plus their respective dressings and condiments. There are also various pickles and dried fruit to start your appetite going.

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On top of that, you would have the Soup Section where you can savor Chinese Chicken Herbal Soup and Sup Ekor Berempah and more.

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For the Action Section, you might get to try out some roasted items such as the Roasted Lamb and hawker fare such as the Laksa Kuala Kedah.

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For the Main Dish Section, you can start off with some Singapore Fried Bee Hoon, followed by the chef’s special Nasi Briyani, a smooth and moist spiced up steamed rice, marinated overnight with milk, yoghurt and various herbs and spices. This is one flavorful rice dish to go with the other main dishes such as Fish Curry, Lamb Roganjosh, Ayam Piru Rendang (Turkey Rendang), Redang Daging (Beef Rendang), Ayam Percik, Deep Fried Fish Fillet with Thai Sauce, Black Pepper Prawns, Vegeatable Au Gratin, Curry Kapitan and Stir Fry Mixed Vegetables.

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To clear off the heavy meals, you would have a selection of Fresh Fruit Cuts, Cakes, Tarts, Strudel, Jellies, Puddings, Mousse, Gelato Ice Cream, Chocolate Fountain and local desserts such as the Rojak, Bubur Gandum and an assortment of Malays Kuih Muih.

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Since it’s the durian season in Penang, my award winning dessert would go to the Durian Mousse filled with fresh durian meat.

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Overall, G Hotel has an advantage over other hotels as their Ramadhan packages do cover all the different themes from all over Malaysia as well as Middle East and Peranakan cuisine. Some of the dishes served can really be rather unique for the diners at the Northern region here.

OTHER OFFERS: Please refer to their online brochure

G Hotel also offers Ramadhan Meeting Package from RM50++ per person onwards. This package includes the usage of a conference hall for up till eight hours, free wi-fi internet and also complimentary fitness session, head and shoulder massage and usage of Nintendo Wii. This will allow participants to have a break after sessions of meetings.

G Hotel also do provide Private Buka Puasa Dinner Buffet priced at RM 65++ per person. Both the Private Buka Puasa Private Dinner and Ramadhan Meeting Package are available till the end of July 2014. With a minimum persons of 30, this dinner buffet is inclusive of free flow air bandung, individually packed red dates and usage of surau.

In addition to make your Ramadhan better, the Ramadhan Room Package offers you modern and stylish room accommodation for only from RM498++. The benefits include free WiFi throughout the hotel and non-alcoholic mini bar with chocolate bar on daily replenishment. Staying period is from 29 June to 25 July 2014.

For dinner reservations at G Café, please call 604 238 0000 or email [email protected] For Meeting Package, Room Package and Private Buka Puasa Dinner Buffet, call 604 238 0000 or email [email protected]

The G Cafe is located at the ground floor of G Hotel. If you walk in through the front entrance along Persiaran Gurney, just head towards the end of the reception counter and you will see the café on your left. The café has an al fresco area too.

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Name: G CAFE @ G HOTEL
Address: 168-A Persiaran Gurney, 10250 Penang, Malaysia.
Contact: 604-238 0000
Business Hours: 7.00pm-10.30am (Ramadan Buffet only)
GPS: 5.437637, 100.310567

RATING:
Ambience: 8/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 7.5/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 7.5/10 (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)

 

For the holy month of Ramadan this year, Swez Brasserie @ Eastin Hotel, Penang, would be having its Ramadan Buffet Dinner from 29 June until 27 July 2014 (6.30pm – 10.00pm). Price per head for adults would be at RM88++/pax while a child would be at RM44++/pax. The Ramadan Buffet Dinner would consist of delicious authentic Malay cuisine the traditional kampong style under the experienced hands of the Jr. Sous Chefs, Chef Mohamad Bakri and Chef Mohd Fauzi.

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One of the more notable dishes for more energy and stamina would be their signature Sup Gearbox (牛骨煲汤), one great dish that I would always look forward to every year during their promotion. The spices and herbs used in slowly simmering the bull’s thigh bones combined with some potatoes and carrots were indeed “powerful”. A bowl of this heavenly dish would surely keep the body energetic and rejuvenated for any activities during the fasting month.

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Another of the appetizers would be the Kerabu Nangka (Young Jackfruit Salad/凉拌菠萝蜜). The young jackfruits were specially cooked in such a way that the flesh remained tender such, almost similar to the texture of young coconut flesh. These would be then tossed with some ginger flowers, kerisik (toasted desiccated coconut), toasted belacan (shrimp paste), boiled chicken breast meat, etc, with a light squeeze of lime juice. I love the unique flavors a lot.

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The next dish which was the Kerabu Udang with So Hoon (马来式凉拌虾和冬粉) was something very appetizing. It had the similar spiciness and sourness as the former dish but with the tossing in of some glass noodles. It was super delicious with the usage of juicy prawns in abundance.

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Next in the list was the Gado Gado (马来式冷盘), an Indonesia originated salad dish with thick and mildly spicy peanut base dressing. Instead of the usage of crackers, it had deep fried tempeh added as one of the choices. The crispy tempeh blended in real well with the rest of the ingredients.

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A “buka puasa” meal would not be complete without the Ulam-ulaman (assorted fresh greens/凉拌各式马来风味小菜). This combination of raw vegetables and herbs went well with the provided sambal belacan condiment. Occasionally, you might get other condiments such as the Sambal Cincaluk (Salted Baby Shrimps Sambal) and Sambal Mempelam (Mango Sambal).

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They do also serve Acar Buah (马来式甜酸水果腌渍), a Malay style of spicy sweet assorted fruit pickles. This pickle would go well with fried items especially fish.

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As for main course, you would get to try out their Seafood Bubur Lambuk (香浓海鲜椰浆粥), a porridge of various combinations, which contained coconut milk that would normally be distributed to the public for free by those surrounding mosques. This version came with rich flavors from sliced prawns, squids, mussels and vegetables.

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For sure, you won’t want to miss out their Nasi Tomato with Raisins (Tomato Rice with raisins/葡萄干番茄饭). You can taste out the rich flavors from each rice grain with has fresh tomatoes, cloves, star anise, cardamom, curry leaves with chopped almonds, green peas and raisins as garnishing. The tomato rice texture was fluffy with added fragrant from the toasted almonds and sweetness from the added raisins. Thumbs up!

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To go with the rice, there would always be some nicely pepped up meat dishes such as the Ayam Masak Merah (传统马来咖喱鸡), a traditional Malay red curry with tomato puree plus a combination of herbs and spices. It had thick gravy which I love a lot from the usage of lots of blended onions. This dish is not spicy at all and would suit all ages.

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For seafood, we had the Udang Masala (马萨拉虾), basically prawns stir fried with chilies and spices with a light tad of sourness. The dish was quite similar to those you see at the Nasi Kandar shops. Taste wise, I prefer another species of prawns rather than the hard-shelled prawns they were using.

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Sometimes, simplicity would surely rule. I immediately felt in love with their Vegetables Dalca (咖喱扁豆蔬菜). This popular Hyderabadi dish, in which contained lots of dal, spices and vegetables, slowly simmered to get the full richness of the pulses, complimented truly well with just any type of spiced up rice such as the tomato rice, nasi briyani or plain steamed rice.

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For lamb and mutton lovers, do watch out for their Gulai Kambing Kerutuk Pantai Timur (马来式东海岸闷羊咖哩). Not many people outside Kelantan had tasted this delicious lamb dish which is a big sweeter than the sister-like rendang as it uses gula Melaka or brown sugar in the recipe.

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As for dessert, we had an assortment of Malay Kuih (各式马来糕点) which would be served based on availability.

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You can also try out their Bubur Kacang Hijau (绿豆椰奶), a sweet mung beans porridge with coconut milk. Who knows since it’s durian season and they might add in a light touch of fresh durian flesh? 😛

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They would also be some Western cakes added into the menu such as the Red Velvet Cake (红丝绒蛋糕). I’m sure you would like to try it out as it would be made by their in-house experienced pastry chefs.

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Overall, the Ramadan Buffet Dinner spreads have always been one of my favorites, considering that the dishes were flavorfully prepared by the two experienced Malay chefs. Their dishes are always very family-oriented with a nice touch of kampong style cooking. Well done~ 🙂

Bank Islam credit and debit card members are entitled to a 15% discount of total bill during Ramadan Buffet Dinner (Monday – Sunday, 6.30 pm – 10.00pm) while Citibank and Maybank credit and debit card members can enjoy a Pay for 5 persons and the 6th person dines for FREE during Ramadan Buffet Dinner (Monday – Sunday, 6.30 pm – 10.00pm).

The Swez Brasserie is located at the ring wing of Eastin Hotel, Penang (next to Queensbay Mall). 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 the first floor lobby and you would see the restaurant there.

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Name: SWEZ BRASSERIE @ EASTIN HOTEL
Address: 1 Solok Bayan Indah, Queens Bay, 11900 Bayan Lepas, Penang, Malaysia.
Contact: 604-612 1128, 604-612 1138
Business Hours: 6.30pm-10.00pm (Ramadan Buffet Dinner only)
GPS: 5.33643, 100.306345

RATING:
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)

 

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HIGHLIGHTS:
Jamuan Buka Puasa: 28 June 2014 to 27 July 2014 (7.00pm – 10.30pm)
Sundays – Tuesdays: RM96++ (adult)/RM48++ (child)
Wednesdays – Saturdays: RM110++ (adult)/RM65++ (child)

‘Salam Aidilfitri’ Hi-Tea: 28 & 29 July 2014 (Monday & Tuesday: 12.00 noon-2.30pm)
Price: RM78++ (adult)/RM39++ (child)

‘Salam Aidilfitri’ Buffet Dinner: 28 & 29 July 2014 (Monday & Tuesday: 7.00pm-10.30pm)
Price: RM110++ (adult)/RM65++ (child)

Sarkies @ E&O Hotel (Eastern & Oriental Hotel) will kick off their “Jamuan Buka Puasa” effective 28 June 2014 until 27 July 2014 from 7.00pm until 10.30pm daily. Please take note that the pricing for each day might be different as shown above as there would be a whole roasted lamb on certain days.

Unlike other hotels or restaurants which would serve an almost 100% Ramadan month dishes, E&O Hotel would still maintain their signature dishes on each night. Some of those dishes would include their famous Char Koay Teow, Roasted Duck, Sushi & Sashimi, Grilled Beef, Grilled Lamb, Grilled Seafood, Cold Seafood corner and of course their wide selection of pastries and cakes.

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Other than the standard dishes as stated above, you would get some spread of delectable Malay cuisine during the holy month of Ramadan, starting with Appetizer such as Ulam Ulaman, Pelbagai Kerabu, Cucur Udang, Pasembur, Bergedil, Acar Rampai and more with Dressings and Condiments such as Sambal Belacan, Budu, Tempoyak, Cincalok, Nam Pra, Pickled Fruits, Salted Egg, Salted Fish and Assorted Crackers.

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Of course there will be the Sup Ekor, a spicy version of oxtail soup and Main Dishes such as Nasi Putih, Nasi Tomato, Daging Masak Kicap, Kari Kambing dengan Ubi Kentang, Ayam Goreng Berempah, Telur Dadar, Sayur Campur Goreng Kunyit, Ikan Panggang, Udang Rempah Kering, Bubur Lambuk. Ayam Percik Padang, Daging Rendang Tok, Kambing Masak Hitam Belanda, Sambal Tumis Sotong Petai, Udang Lemak Nenas, Gulai Puyuh Daun Selasih, Lemang dan Serunding and more.

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On top of the usual spread of Western Desserts, you would also expect to see some Assorted Malay Kuih, Bubur Kacang, Buah Kurma, Goreng Pisang, Rojak Padang Kota, Buah-Buahan Tempatan (Local Fruit Cuts) and more.

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Overall, Sarkies @ E&O Hotel has a more international spread of dishes compared to the many hotels I have been to, thus catering more to those international house guests and visitors whom might not be too use to cuisine which are too spicy and pungent such as the Malay cuisine to their taste buds.

Eastern & Oriental Hotel, Penang (next to Penang Bowl) is located along Lebuh Farquhar. If you are coming from Jalan Sultan Ahmad Shah towards Weld Quay, keep to your left immediately after passing by CitiBank. When you see the Penang Bowl building on your left (UMW Toyota opposite), please slow down. Turn left immediately after the Penang Bowl entrance. The E&O Hotel car park is situated just inside the Victory Annexe building. Parking charges would be a maximum of RM6 (weekdays: Monday-Thursday) and RM12 (weekends: Friday- Sunday)

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Name: SARKIES @ EASTERN & ORIENTAL HOTEL
Address: 10 Lebuh Farquhar, 10200 Penang, Malaysia.
Contact: 604-222 2000
GPS: 5.423624, 100.334988

RATING:
Ambience: 8.5/10 (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)

 

During the month of Ramadan, the holy month for Muslims to break their fast or buka puasa, diners can enjoy scrumptious traditional Malay buffet spreads at all the Vistana brand name hotels nationwide. Under the theme “Tok Wan 101 Recipes”, the promotion which would start from 29 June 2014 until 27 July 2014, would be priced at RM48++ per adult and RM30++ per child (aged 4-12 years old). If you have a great appetite for great authentic Malay cuisine, this is one place you should not miss out for varieties and taste.

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Let’s have a look at all the sections catered just for this occasion. Please take note that some of the dishes might be replaced with another dish based on the local availability of raw ingredients or products. Firstly, you would have the outdoor area for grills. There would be Chicken Satay, Beef Satay, accompanied by condiments such as the fragrant satay peanut sauce, cucumber, onions, nasi impit (lontong/Malay rice cake) and Muar-style Otak Otak. Moreover, there would also be a Whole Roasted Lamb, served with black pepper sauce and mint yoghurt sauce. For Char Koay Teow lovers, you sure won’t want to miss out a try on Penang’s famous delicacy.

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As for the indoor area, let’s start with the basics. On the starter’s spread would be the Ulam-ulaman Tempatan (local raw salad herbs and vegetables) such as Ulam Raja (cosmos caudatus), Ulam Pegaga (asiatic pennywort), Daun Selom (water dropwort leaves), Cucumber, Yardlong beans, Kacang Botol (four-angled beans), Tomato, Cabbages and Daun Kaduk (wild betel leaves), together with condiments such as Sambal Belacan Asli, Sambal Belacan Mangga Kampung, Sambal Belacan Nenas Madu, Budu and Cincalok. There would also be a Western salad section with capsicum, onions, cucumber, cherry tomatoes, purple cabbage and carrots, accompanied by dressings such as thousand island, Italian, French and balsamic vinaigrette.

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You should also check out the appetizer’s section for dishes such as Kerabu Ulam (spicy mixed salad herbs), Kerabu Mangga (spicy mango salad), Acar Jelatah (cucumber, pineapple and carrot pickles), Tempe Ikan Bilis (anchovies tempe salad), Kerabu Sotong (spicy squid salad), Kerabu Ikan Tuna (spicy tuna salad), Kerabu Taugeh (spicy bean sprouts salad), Kerabu Ubut-ubur (spicy jelly fish salad), Kerabu Kaki Ayam (spicy chicken feet salad), Cucumber & Mint Raita and Cucumber Salad.

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On top of that, there would also be the Pasembur, Taukua Sumbat (stuffed bean curd), a variety of deep fried salted seawater and fresh water fish (Ikan Masin Goreng) such as Ikan Gelama (common jewfish), Ikan Sepat (gourami/trichopodus trichopterus) and Ikan Bulu Ayam (anchovy family/thryssa mystax/moustached thryssa).

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You can also check out the assortment of fruit pickles (pelbagai jeruk) and crackers (Keropok Ikan, Keropok Udang & Papadum) too.

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Before starting off with the main dishes, let’s have a look at the action counters for lighter palate of local fares. You would have the Murtabak Ayam, served with Chicken Curry and Dhaal Curry; the Bread & Rolls section with assorted soups such as Soto Ayam (Indonesian chicken soup), Sup Kambing Berempah (spiced mutton soup) & Sup Daging Utara (beef soup); and the Noodles section where you would have soup based such as prawn, chicken and curry.

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The Main Dishes section would be a spoil for options as you would have dishes ranging from Malay cuisine with a light mix of Chinese cuisine. Dishes to watch out would include Nasi Putih, Nasi Beriyani, Nasi Tomato Ayam Goreng Madu Berbijan, Daging Rendang Tok, Masak Lemak Ketam Bunga, Ikan Goreng Berempah & Daun Kari, Ayam Percik, Sotong Goreng Kunyit Berkuah, Gulai Itik Serati Kelantan, Kambing Kurma Ala India, Pajeri Terung, Sayur Kobis Goreng Kunyit, Kailan Masak Ikan Masin, Sambal Kangkung, Ayam Masak Rempah Hijau, Daging Masak Lada Hitam, Kepah Masak Cili Kering, Ikan Tilapia Masak Manis Masam, Kacang Panjang Goreng Sambal Udang Kering and Sayur Campur Ala Cina. There would also be an action counter serving your fresh fish in their signature Kari Ikan Dengan Bendi Ala Mamak.

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To end your meal, you can always start with the fruit sections. You would have the Rojak Buah (fruit rojak) with local tropical fruits options, served with thick and delicious rajak sauce, crushed peanuts and toasted sesame seeds. There would also be a fresh fruit cuts section where you could also savor some seasonal fruits such as the mangosteens. Coffee and Tea would also be available here with options such as Teh Tarik and Nescafe Tarik on top of the availability of Air Sirap Ros on each table.

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As for those with sweeter tooth, there would be 2 sections of Desserts areas serving you a mixture of Western and local delicacies. The varieties would include Bubur Kacang, Bubur Gandum, Bubur Pulut Hitam, Bubur Jagung, Chinese Pancake, Sesame Balls, Assortments of Puddings and Jellies, Tartlets, Pandan Layer Cake, Cheese Cake, Bread Pudding, Sago Gula Melaka, Floating Island, English Trifle, Crème Brulee and Herbal Jelly.

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Local delicacies would include the Malaysian Kuih-Muih such as Karipap, Popiah Goreng, Donut, Kuih Ketayap, Kuih Cara Manis, Kuih Keria, Kuih Puteri Ayu, Kuih Bingka Jagung, Kuih Lapis and more.

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There would also be a counter for your favorite Penang Ais Kacang, Cendul and a selection of Ice Cream flavors.

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Overall, the spread of dishes for the Ramadan promotion was indeed overwhelming, considering that its offered price is also very attractive. Moreover, there would also be prayer rooms to further cater to its Muslim guests celebrating this blessed month. The “Tok Wan 101 Recipes” Ramadan Buffet is priced at RM48++ per adult and RM30++ per child (aged 4-12 years old) from 29 June 2014 until 27 July 2014. The ballroom can only cater up to 500 pax at one time, so do call in +604-646 8000 to make your advance reservations to avoid any disappointment.

The ballroom is located at the left side as you enter the hotel lobby of Vistana Hotel Penang along Jalan Bukit Gambir. Just follow your nose and it would surely lead you to the aromatic section of the hotel. You can park your car in the basement which would require you to get a token from the receptionist to scan your way out.

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Name: GROUND FLOOR BALLROOM @ VISTANA HOTEL PENANG
Address: 213 Jalan Bukit Gambir, 11950 Bukit Jambul, Penang, Malaysia.
Contact: 604- 646 8000
Business Hours: 6.30pm-9.30pm (Ramadan Buffet from 29 June 2014 until 27 July 2014)
GPS: 5.336334, 100.291527

RATING:
Ambience: 7.5/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 9/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 8/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 6/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 8/10 (1-4 bad, 5-7 average, 8-10 excellent)

 

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Howdy from the Isle of delicious Asian food and the UNESCO Heritage City of Georgetown, Penang, Malaysia. Just call me Criz Lai and I am here to share with you on what’s the best food you can get in town as well as from many other parts of Malaysia.

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