CRIZ BON APPETITE

Many people would have heard of the infamous Cabbages & Condoms Restaurant (C&C) in Bangkok, Thailand, with 5 other local branches in Nakhon Ratchasima, Vieng Pa Pao, Chiangrai, Nangnong plus a resort cum restaurant in Saptai. This themed restaurant is tucked away in an alley in the Khlong Toei district but is quite easily accessible via the BTS Asoke Station. You may ask why the bizarre name as cabbages had nothing to do with condoms at all. The brainchild of this over a decade old establishment, Senator Mechai Viravaidya, had conceptualized this project to spread the knowledge and understanding of contraception throughout Thailand, namely to overcome the reluctance to discuss issues on family planning, sex and HIV/AIDS. Thus, he caught the attentions of the public and eventually condoms became commonly available and as cheap as cabbages. Moreover, part of the profits from these restaurants would go towards supporting the work of the Population and Community Development Association (PDA).

It happened that I was staying at The Key Bangkok Hotel nearby and decided to check out the restaurant. Cabbages & Condoms Restaurant indeed has a catchy tagline on the menu to create the curiosity amongst diners – “Our food is guaranteed not to create pregnancy”. There are also many sex awareness posters scattered around the pathway towards the sanctuary-like restaurant ambiance plus quite a few condoms and birth control pills created fashionable outfits on the mannequins along the way. What caught my attention was the after dinner souvenirs – FREE CONDOMS. On top of that, you can also get more condom supplies at their free-flow corner, inclusive some water-based lubricant sachets. Cool~ Such convenience~ Well, they indeed won’t give you after dinner mints but you can take a condom instead~ LOL~ 😛

Anyway, Cabbages & Condoms Restaurant may have a great concept in introducing safe sex and family planning but failed in pepping up great dishes. It may be a great hangout place for Westerners over some barely authentic dishes but not for any Asians whom had years of growing up with herbs and spices. Somehow, I felt that the dishes served were mainly catered for those diners with low spicy tolerance. If you are looking for the Yin Yang balance of the Thai cuisine, this is definitely not the place for you as the basic 5 flavors (wan, kem, brieow, ped & kom/ หวาน, เค็ม, เปรี้ยว, เผ็ด & ขม/sweetness, saltiness, sourness, spiciness and bitterness) were not significantly present. You should have at least 3 of the 5 flavors significantly presence in a Thai dish.

To prove my points, I started out with the appetizer of Kratong Thong (Minced Chicken & Corn in Waffle Cups – THB120++). Basically, it was just some blandly prepared minced chicken mixed with some corn kernels (mixed vegetables version) and served in “Singapore Top Hats” aka “Nyonya Pie Tee” crispy pastries. To give them more flavors, you have to dress them with some Thai chili sauce. So, in my opinion, what is so Thai about this dish?

Just as an ideal example to judge on the 5 flavors, I tried out their salad, Yum Ma Khue Yaw (Roasted Eggplant with Prawns and Minced Chicken Salad – THB170++). Basically, only 2 flavors popped up significantly… saltiness from a high hint of nam pla (fish sauce) and sourness from the added lime juice. There were no sweetness from added palm sugar, spiciness from some added bird’s eye chilies and even some bitterness from the supposedly roasted eggplant. Even the minced chicken tasted bland. The whole dish tasted rather flat.

On top of that, they served the worst Gaeng Massaman Gai (Chicken Masamman Curry – THB200++) I have ever tasted with overcooked chicken pieces in super sweet curry. From my experience in cooking and creating many Asian dishes, the texture of the meat was the end result you would get if you have frozen the dish for many days and heat up when needed with a microwave oven. It was so bad until the meat was with powdery texture. It would surely put a shame to the Thai culinary world since it was voted as the #1 dish in CNNGo’s Top 50 Best Food in the World 2011.

Other than the main dish as above, I have decided to try out their noodle dish which was the Phad Se-Ew Moo (Stir Fry Flat Noodles with Kale & Pork – THB120++). I’m quite a regular for this “hor fun” type of stir fry noodles but the dish served here was horrendous. There were no hints of “wok hei” aka high heat stir frying, balanced flavors and the whole dish had that bitter-like chemical flavors. It was like consuming pesticide without getting murdered.

Overall, the ambience was quite cool for that themed experience or even bumming out with friends over some drinks. However, the restaurant should at least check on their food quality to ensure returned customers rather than concentrating on the one-time Western tourists. The only thing that I had supported was their many scattered donation boxes towards the welfare of some charitable organizations. There will be a surcharge of 10% service tax (ST) and 7% value added tax (VAT) in your bill.

Name: CABBAGES & CONDOMS RESTAURANT
Address: 6 Sukhumvit Soi 12, Khlong Toei, Bangkok 10110, Thailand.
Contact: +662 229 4610
Business Hours: 11.00am-11.00pm
GPS: 13.737885, 100.557966

DIRECTIONS:

Take the BTS Sukhumvit Line and stop at BTS Asoke Station. Use the Skywalk towards Exit 2 and walk downstairs towards Times Square Shopping Center Asoke. Immediately, after the building, turn left into Sukhumvit Soi 12. You can see a signboard directing you to the venue. Walk around 10 minutes and you can see the entrance within a compound on your right.

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: 5.5/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 7.5/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 8/10 (1-4 bad, 5-7 average, 8-10 excellent)

Are you aware that ZEST Bar Café @ GLOW by Zinc, a cool and comfortable café within a modern and chic hotel, located right in the heart of George Town, is currently having their Thai food promotions? With 4 others Glow hotels in Thailand, namely Koh Yao Yai, Pratunam, Trinity Silom and Sukhumvit, I won’t be surprise that Thai cuisine remains their main theme. Whether it’s for individual serving or with a group of family members and friends, there will always be something for everyone. Moreover, it’s also a great time to pay them a visit and play with their latest props for their Most Creative Selfie Competition to be eligible to win free night stays at one of their leading Thailand hotels. More information is available here.

Do check out their Thai Set Lunch Menu and Ala Carte Menu as shown below. The meals will be available from 11.30am until 5.00pm daily. Click on the menu below for a better view.

Let’s have a look at their Ala Carte Menu to check out some of the great dishes for your lunch. To start off the meal, you can always order their Miang Kam (เมี่ยงคำ – RM8+) or commonly known as “one biteful” in Thai cuisine. The dish will consist of wild betel leaves, toasted grated coconut, dried shrimps, shallots, peanuts, mini ginger cubes with a punch of bird’s eyes chili, served with their own concoction of sweet oozy like palm sugar based sauce.

Alternatively, you can also try out their Som Tam (ส้มตำ – RM10+), a lime zesty and pungently spiced up young papaya salad with dried shrimps, cabbages, long beans, tomatoes, garlic, toasted peanuts, bird’s eyes chilies, fish sauce, lime juice and palm sugar. It’s a great appetizer in most Thai food servings.

If you are not a fan of papayas, then you can try out their Yam Woon Sen (ยำวุ้นเส้น – RM12+), a glass noodles appetizer filled with punches from the vegetables, herbs and added steamed prawns. The dish had all the 5 main flavors (wan, kem, brieow, ped & kom/ หวาน, เค็ม, เปรี้ยว, เผ็ด & ขม) in Thai cuisine, mainly a balance of sweetness, saltiness, sourness, spiciness and bitterness (from the added cilantro and mint leaves).

The eatery also does serve various soups. One of them being the Tom Kha Gai (ต้มข่าไก่ – RM12+), a thick herbs and spices packed chicken soup with hints of galangal and lemongrass. However, I personally felt that the broth was slightly too thick for me, thus felt rather surfeit after just a few mouthful. I have the feeling that box coconut milk, which was much thicker than freshly squeezed ones, was used in the recipe. Moreover, it lacked the fragrance and flavors from the herbs used. In Thai cuisine, you can’t be slicing everything so delicately. Ingredients such as galangal, lemongrass or even chilies have to be smashed prior to cooking to obtain the optimum flavors. More kaffir lime leaves should be added in too for that distinctive zesty flavor. I hope the kitchen is aware of the proper cooking methods in Thai cuisine.

Another soup option will be their Tom Yam Goong (ต้มยำกุ้ง – RM18+). Unlike the Tom Kha Gai, this soup is pepped up with various flavors, especially from the freshness of the king prawns. However, it still lacked something important – the fragrance from the used herbs and spices. It was again the cooking methods all gone wrong again. I hope they rectify this basic rule in Thai cooking.

As for main dishes, there’s a mix & match of Thai dishes as well as some Western for those who can’t consume too spicy food. You can start with just Pad Thai (ผัดไทย – RM15+), the Thai version of flat noodles wok fried with prawns, bean curds and served with some raw bean sprouts, Chinese chives, crushed peanuts, chili flakes, sugar plus a slice of lime. The version served here was with an additional egg wrap. Notably, a great Pad Thai would consist of a balance of yin and yang flavors from the usage of fish sauce, tamarind paste and lime juice. Of course, there’s the need of the perfect “wok hei” aka high heat stir frying from a super hot wok.

There will be quite a variety of “one dish – one rice” options here starting with the Kaeng Phet (แกงเผ็ด – RM18+). This is basically the authentic Thai version of spicy coconut milk based red curry recipe, with the option to have the dish pepped up with either prawns or chicken. We had this dish cooked with prawns. However, my personal preference would still be with chicken as it would be more harmonious with the texture.

Another version would be the Gaeng Keow Wan (แกงเขียวหวาน – RM18+), an all-time signature Thai green curry dish loved by many food critics. It had an immaculate blend of green curry paste combined with coconut cream with your preference of either prawns or chicken to create that delicious thick curry that would complement your hot steaming rice well. We had boneless chicken cuts for this option. Though the dish may look tame by its color, it could be somewhat spicy for some. As for taste wise, the dish was fine except that I wondered why was broccoli being added instead of the commonly use eggplant. Somehow, the bite sensation and texture were somewhat different.

Next on the list was a dish loved by all of us. It was the Pad Kra Prao (ผัดกะเพรา – RM18+), a minced meat dish stir fried with Thai basil leaves, served with rice and an omelette. Here you have an option of either minced chicken or beef. We chose minced chicken instead. This complete street food meal deal can be quite abundant in Thailand. The simple salty sweet flavors from the added garlic, chilies and Thai basils, combined with soy sauce, oyster sauce and a dash of dark soy sauce would make you crave for more.

Of course, there will be the world’s #1 dish in the menu. Do try out their Gaeng Massaman (แกงมัสมั่น – RM18+), a Southern Thai dish with Indian influence. Compared to the red, green, yellow curries of Thailand, you can find the usage of many dry spices such as cardamom, cinnamon or even nutmeg being used in the recipe. With a long list of needed ingredients, the flavors of Massaman Curry can be quite complicated and yet delish to the palate of anyone. You can have the option of chicken or beef for this dish. The dish would come with added potatoes and toasted peanuts.

Who would miss the many mouth-watering Thai desserts? This dessert would surely tempt those sweet tooth diners. Firstly, we have the Sang Kaya Fak Tong (สังขยาฟักทอง – RM7+), sometimes also known as the Thai Pumpkin Custard. It’s a unique dessert with eggy sweet coconut cream custard steamed in a whole kabocha squash (Japanese mini pumpkin). The slice of dessert was served with added coconut cream and toasted sesame seeds syrup.

You would get to try out of the street desserts such as the Khanom Khao Mao (ขนมขาวเมา- RM7+), a sinfully sugary ripe banana wrapped in grated coconut and sticky rice, deep fried to perfect crispiness and served with extra coconut cream. Though sinful for your diet, it’s the ultimate dessert to end your meal.

Overall, some of the dishes served here can be real fulfilling though they have been tweaked to suit the taste buds of the diners in this region. I’m sure most of us can’t really consume the 100% authentic ones as they can be quite overpowering in terms of spiciness, sourness and sweetness. Anyway, Zest Bar can still be the perfect place to relax and dine while admiring the scenic view of George Town.

ZEST Bar Cafe @ GLOW by Zinc is located at the 1st floor of the hotel along Jalan Macalister just opposite Red Rock Hotel. There are about 20 car park spaces in this hotel with 10 spaces available right in front of the hotel and another 10 spaces behind the hotel via Jalan Naning (opposite Sum Sum Motors). There are also many coupon based parking spaces available surrounding the hotel. Please make sure you have your parking coupons ready as you would need to pay between 9.00am and 5.00pm. However, effective 1 July 2014, valet services would be available for your convenience.

Name: ZEST BAR CAFÉ @ GLOW BY ZINC
Address: 101 Jalan Macalister, 10400 George Town, Penang, Malaysia.
Contact: 604-226 0084
Business Hours: 11.30am-5.00pm (lunch), 6.00pm-10.30pm (dinner by booking)
GPS: 5.416638, 100.322952

RATING:
Ambience: 7.5/10 (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: 7/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 8/10 (1-4 bad, 5-7 average, 8-10 excellent)

Mahatma Gandhi once quoted “It is health that is real wealth and not pieces of gold and silver.” How true this saying is as our own health lies within our own control. No matter how much materialism one would pursue, without proper health nothing could be accomplished well, physically and mentally. That’s how bad it was for me during the last three quarters of 2014, going through bouts of stress related illness, rather than maintaining a healthier lifestyle. This year, to usher in the Wooden Green Goat for this coming Chinese New Year, it’s all about organic and earthly diets that I have to take heed. Coincidentally, Idealite – Malaysia’s First Wholesome Dining Place had come out with meatless, gluten-free, MSG-free, lactose-free, etc healthy menu for me to kick start a brand new 2015. Let’s start by “Lou Sang”, an age-old custom steeped in ancient Chinese tradition and culture, to wish for “upward” health, wealth, luck and happiness in abundance during this coming Chinese New Year.

Idealite has a few package options for this Chinese New Year with 2 packages (RM488 and RM688) for a table of 10 pax and 2 set meals (RM128.88 & RM168.88) for 3-4 pax. You can click on the poster below for a clearer view of the dishes served.

For the abovementioned packages and set meals, each table with be given a complimentary plate of Lou Sang worth RM48.88 and RM28.88 respectively. Instead of the commercialized Lou Sang with dried and pickled items, all ingredients in Idealite’s Lou Sang are fresh produce such as cucumber, pumpkin, carrot, beetroot, red cabbages, jicama, lettuce, tomatoes, mint leaves, pomelo, Mandarin oranges, ginger flower, cashew nuts, seaweed & spring roll crackers and topped with their homemade special sauce. The whole combination was superb.

To start off the meal, we had the RM488 full course package and a few other notable options from the RM688 package. The starter was the Smooth & Happy Appetizer which consisted of 4 dishes such as the Harmony & Peace Scallops (Eryngii Mushroom), Pattaya Salad (Sea Bird Nest), Happy Mutton (Monkey Head/Hericium Mushroom) and Dumplings.

Next on the menu was the Nourishing Soup filled with different varieties of mushrooms, some wolfberries, infused with a light herbal flavored soup base and thickened with some egg white. This was one of my favorite dishes in the menu. However, it would be better if the kitchen were to use wet bean curd to keep the dish as vegan as possible.

The Hong Kong originated Treasure Pot (commonly known as Poon Choi or Phen Cai) was a hit amongst us. If you are a fan of all the different varieties of mushrooms, you would surely love the rich yet earthly flavors from the treasure pot. The dish has about 15 types of ingredients and would be sufficient for me to get my appetite growing.

The Wealth & Prosperity Taro Fish was one unique dish that I fell in love with. The painstaking hours of combining mashed taro with oat milk and skillfully shaped the concoction into the shape of a fish is worth mentioning here. With a light drizzle of hot oil to make the outer crust crispy while maintaining the moist within, the “fish” combined with a somewhat spicy sweet sauce complemented each other well. The only setback was that the “fish” was too big and very filling. I won’t mind if the kitchen could come out with some stuffing for the “fish” in near future.

We were also served with the Fortune Claypot Rice. This dish may not look that impressive but it was filled with flavors. It had a light hint of herb flavors, lots of fresh ingredients with some crispy “salted fish”. The whole concoction was not as “sinful” as the name since it did not contain any meat at all.

Lastly, it was the Fruitful Year, a dessert of the day. We had a nicely simmered snow fungus in a naturally jujubes sweetened soup with added wolfberries.

We also did try out two items from the RM688 package. The first one was the Ideal Fo Tiao Qiang, an aromatic yet nourishing soup to rejuvenate your body against lethargy and other sickness. The two main herbs found here consisted of ginseng and dang gui which have been traditionally used in Traditional Chinese Medicine (TCM) to maintain the well being of the consumer.

We also tried out the Auspicious Golden Crispy Salmon which was actually made from a combination of carrots and oat milk. this was served with their homemade condiment of a white sauce.

Overall, you can be assured that the dishes served here are extremely healthy for the palate of all diners. Compared to when Idealite first started in Penang with only a few selection of dishes, the restaurant now had evolved into a wholesome dining place to be loved by many, whether you are a vegetarian, vegan or a meat eater. Once awhile it’s great to get some detox over here, not solely from the vegetables and fiber served but also to strengthen your digestive systems from their homemade enzyme which can be found in some of their dishes.

It’s not hard to find Idealite at it’s located just two shop houses away from Hotel Waterfall (Little Cottage 2) and next to Double Dragon Inn Restaurant along Jalan Gottlieb. Parking spaces could be rather limited during weekends especially when Little Cottage 2 is having their weekend buffet.

Name: IDEALITE – MALAYSIA 1ST WELLNESS EDUCATIONAL RESTAURANT(品味舒食 – Beside Waterfall Hotel)
Address: 27C Jalan Gottlieb, 10350 Penang, Malaysia.
Contact: 604-226 3650
Business Hours: 8.00am-8.00pm (Closed on Monday)
GPS: 5.430574, 100.299698

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: 7.5/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 8/10 (1-4 bad, 5-7 average, 8-10 excellent)

It’s time to celebrate the festive seasons of 2014 with some traditions be under the culinary skills of Sous Chef, Chef Harmizi and Award Winning Pastry Chef, Chef Tan. Get spoilt with a scrumptious buffet at G Café @ G Hotel Penang featuring festive specialties, international & local selection of soups, appetizers, main courses and desserts, a perfect venue for the whole family and friends to dine in together.

Here’s a summary of what G Café @ G Hotel Penang will be offering:

Christmas Eve Dinner on 24 Dec 2014 / 6.30pm – 11.00pm
Priced at RM 148++ per adult & RM 68 per child (7-12 years)
Free flow of soft drinks & Juices
A glass of traditional glue wine on arrival
Add RM 99++ for free flow of house beer or wine

Christmas Day Sparkling Brunch on 25 Dec 2014 / 12pm – 3pm
Priced at RM 138++ per adult & RM 68++ per child (7-12 years)
Free flow of soft drinks & Juices
A glass of sparkling wine on arrival
Add RM 99++ for free flow of house beer or wine

Boxing Day Buffet Lunch on 26 Dec 2014 / 12pm – 3pm
Priced at RM 98++ per adult & RM 50 per child (7-12 years)
Free flow of soft drinks & Juices
Add RM 99++ for free flow of house beer or wine

New Year’s Eve Dinner Buffet on 31 Dec 2014
7pm – 11pm (Buffet) / 11pm – 3pm (Party)
Priced at RM 168++ per adult & RM 88++ per Child
Free flow of soft drinks & Juices
A glass of champagne on arrival

New Year’s Day Brunch on 1 Jan 2015 / 12pm – 3pm
Priced at RM 138++ and RM 68++ per child
Free flow of soft drinks & Juices
A glass of sparkling wine on arrival
Add RM 99++ for free flow of house beer or wine

For reservations and enquiries, kindly please contact +604-238 0000 or email to food.beverage@ghotel.com.my

Let’s have a little preview on what food you would expect for the Christmas Eve Buffet Dinner 2014.

APPERTIZERS: Seafood Cocktail in Martini Glass, Smoked Duck Breast with Fruit Chutney Platter, Marinated Capsicum Salad with Fennel & Olive Dressing, Roasted Chicken Salad with Bean Sprout, Christmas Coleslaw with Apples and Raisins, Assorted Cold Cut with Pickled Vegetables and Sweet Relish, Spicy Pasta Salad, Tomatoes, Avocado & Cheese with Raspberry Dressing, Drunken Chicken Platter, Smoked Salmon & Tenggiri Fish with Horseradish, Assorted Chinese Cold Cut, Cheese Platter with Nuts, Dried Fruits & Pickled Fruits, Vegetables Antipasto.

VEGETABLES FROM THE SALADS BAR: Ice Berg Lettuce, Romaine, Red Chicory, Cucumber, Cherry Tomatoes, Carrot, Baby Corn, Broccoli, Cauliflower, Red Cabbage, Lollo Rossa & Bionda, Green & Red Capsicum.

DRESSINGS & CONDIMENTS: Thousand Island, French, Italian, Balsamic Vinaigrette, Cocktail Honey Mustard, Mint, Raspberry Vinaigrette, Whole Grain Mustard, Dijon Mustard, Yoghurt, Parmesan Cheese, Black and Green Olive, Sweet Relish, Capers, Gherkin and Pickled Onions.

FRESH SEAFOOD ON ICE: Flower Crab, yabis, Prawns, Mussels & Scallops with lemon wedge, Tabasco sauce, Worcestershire sauce, Kikkoman soy, gari & wasabi Japanese sushi bar, California hand rolls, sashimi, tuna, salmon and butterfish.

SHOW KITCHEN LIVE COOKING: The SMP pizza, Marguerite Pizza, Salmon Fantasy Pizza, Surf N Turf Quesadilla, Pasta Station – Penne, Spaghetti, Linguine, Napolitana, Carbonara and Bolognaise.

SOUPS: Cream of Pumpkin with Smoked Chicken, Braised Dried Scallop and Crab Meat Soup

CARVERY: Roasted Turkey with Apple Cranberry Sauce & Giblet Gravy with Traditional Stuffing, Roasted Beef with Green Pepper Corn Sauce, Garlic Sauce, Mint Sauce and Condiments.

FROM BARBEQUE GRILLER: Salmon, Cat Fish, Squid, King Prawn, Steak, Slipper Lobster, Lamb Chop, Chicken Chop, Beef Steak, Chorizo & Bratwurst Sausage, Grilled Vegetables, Corn on Cob & Baked Potatoes with 6 Types of Sauce and Condiments.

HOT FROM THE CHAFING DISH: Turkey Piccata Milanese, Sautéed Farmer New Potatoes, Grilled Fish Fillet with Dill Cream Sauce, Oyster al Gratin, Minced Chicken and Mushroom Pie, Roasted Duck with Apricot Glazed, Crispy Chicken with Mango Sauce, Buttered Baby Young Corn, Brussels Sprout, Carrot, Fennel and Cauliflower, Lamb Osso buco with creamy polenta shitake mushrooms, Wok Fried Beef with Capsicum, Almond Butter Rice, Udon Noodle with Bean Sprout and Seafood.

DESSERTS: Warm Christmas Puddings with Vanilla Sauce, Chocolate Banana Cake, Tiramisu in Glass, Assorted Christmas Cookies, Pumpkin Pie, Assorted French Pastries, Christmas Yule Log Cake, New York Cheese cake, Christmas Fruit Cake, Christstollen, Raspberry Panna Cotta in Glass, Macaroons, Cinnamon Banana Bread Pudding, Strawberry Chocolate Mousse, Mini Fruit Tartlets, 8 Types of Fresh Tropical Fruit, Rojak with Condiments & Paste, Dark & White Chocolate Fountain, Ice Cream, Ice Kacang and Waffles with Condiments. There will also be a selections of Coffee & Tea.

For takeaways, Christmas goodies are available at the Gingerbread House and the bakery gifts are a lovely way of sending warm holiday wishes to everyone. Choose from a variety of tasty and freshly baked Assorted Christmas Cookies, Assorted Macaroon, Christmas Fruit Cake, Christmas Log Cake, Christmas Minced Pie and many more sweet delicacies.

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.

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

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)

Hard Rock Hotel Penang will be having a few promotions this festive season to pamper rock star wannabes in Penang under the expertise of the hotel’s Executive Chef, Chef Zul, whom also bagged “The Best Western Chef “ Award in this year’s 7th Gastronomique Penang. Do enjoy his delightful holiday treats this Christmas & New Year eves at Starz Diner @ Hard Rock Hotel Penang from 6.30pm until 10.30pm. Please call +604-886 8057 or email fb.penang@hardrockhotels.net to book earlier to avoid disappointment.

The Christmas Eve Rock ‘n’ Roll Buffet Dinner is priced at RM 160++ per person. You will be expecting a wide selection from the sushi bar, salad bar, platters, hot dishes, action station, carving station, desserts and more.

Let’s have a peep onto the highlights for the joyous evening as below:

First, we’ll have Tiger Prawns with Mango and Avocado Salad as appetizer. Fresh prawns with cool salad dressing will always be the best to start off a meal.

If you are not a fan of seafood, there’ll always be the Seared Rare Beef with Roasted Pumpkin and Pesto. Not a bad combination though but I would prefer some beef jus added to add in more flavors.

The highlight of any Christmas meal will always be the roasted turkey, what more it’s organically fed without added antibiotic or hormone. We were treated with Roasted Turkey with Giblet Gravy with Cranberry Sauce, Glazed Nuts Stuffing, Sweet Potatoes & Seasonal Vegetables. Oh My… This is the best turkey I ever had and the meat was juicy and tender unlike others. Combined with the condiments of gravy and sauce plus the stuffing, it was a perfect meal for the whole season.

The next dish which was the Hawaiian Crab Cakes with Green Pea Puree and Grilled Pineapple was awesome. Soft in the inside will the juiciness of the seafood combined with the crusty outer layer was perfect for any party.

Christmas will not be Christmas without the Chocolate & Cherry Yule Logs. This was one of the good ones around.

Of course, there’ll be the English Fruit Cake with Glazed Fruits. Sweet as it is, it’s a great dessert to end the dinner over a cup of hot tea.

On the other hand, the New Eve Buffet Dinner is priced at RM 172++ per person. You would be served with a wide variety of fresh oysters from the Shucked Oyster Bar, chilled seafood, appetizers, Asian corner, shawarma station and many more.

Some of the recommendations would include Tuna Fish Nicose with Palm Shoyu Dressing, Scallops & Beetroot Salad with Vinaigrette, Chicken Galantine with Berry Relish, Roasted Pumpkin with Tomato Basil Brea & Grissini – Pesto, Pan Seared Salmon with Prawn Capers Salsa, Wok Fried Slipper Lobsters with Dried Chili Flakes & Garlic, Apricot & Vanilla Panna Cottas and Miniature Pandan Cherry Cheese Cake

On top of that, there’ll be two more promotions for New Year Eve at Pizzeria and Hard Rock Café. Pizzeria will be having its Seafood Buffet Dinner featuring a charcuterie bar, BBQ seafood, pizzas, carving station and more while Hard Rock Café is offering a 4-course dinner at RM 170++ per person featuring a starter, soup, a choice of main course and dessert.

Overall, the dishes are specially crafted for the festive seasons and can be quite palatable for those who love to savor those once a year delicacies, especially that yummy and memorable flavors of the Roasted Turkey and Stuffing that still lingers in my mouth.

The Starz Diner is located at the left wing of Hard Rock Hotel Penang. Upon entering, just head to the left side and you will see a little glass door leading to the eatery.

Name: STARZ DINER @ HARD ROCK HOTEL PENANG
Address: Batu Ferringhi Beach, 11100 Penang, Malaysia.
Contact: 604-881 1711
Business Hours: 6.30am-11.00am, 5.30pm-11.00pm
GPS: 5.467568, 100.241382

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)

Do check out what Christmas Goodies 2014 will be available at Eastern & Oriental Hotel (E&O Hotel)’s Sarkier Corner this coming festive season. Items are available from 2-25 December 2014 while stocks last. To avoid disappointment, it’s best to preorder your choices at least 3 days in advance.

From the Pastry/Bakery, there will be Assorted Christmas Cookies, Christmas Mince Mini Pies, Dundee Cake, Christmas Pie, Chestnuts Tart, Christmas Pudding, Christmas Stollen, Ginger Bread House, Christmas Yule Log, Chocolate Truffle Cake, Hazelnut Crunchy, Cherry-Raspberry Cake, Mont Blanc (Chestnut-Blueberry) Cake, Christmas Chocolate ‘Bell’, Christmas Chocolate Santa, Ginger Bread Man and more.

You can also order some savoury sets from Executive Chef, Chef Martin Becquart’s Western Main Kitchen such as Whole Roast Turkey Set (RM385.00++/per set – 4kg up) accompanied with Wild Rice Stuffing, Brussel Sprouts, Roasted Baby Potatoes, Baby Carrots & Giblet Gravy, Whole Roast Prime Rib of Beef Set (RM485.00++/per set – 6.5kg up) accompanied with Brussel Sprouts, Roasted Baby Potatoes, Baby Carrots & Mixed Herb ‘Jus’ or even the Salmon en Croute Set (RM425.00++/per set Baked Salmon Fillet wrapped with Puff Pastry) accompanied with Brussel Sprouts, Roasted Baby Potatoes, Baby Carrots & Basil Cream Sauce.

* Note: The above items will need a minimum order time frame of 3 days prior to pick up. A RM50 surcharge for delivery will be applicable.

For more information on the items, please click to enlarge the order form below for a clearer view.

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 (opposite UMW Toyota), 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)

Name: SARKIES CORNER @ 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)

Swez Brasserie @ Eastin Hotel, Penang will be revamping its theme for the “Chef’s Specialties Around The World” promotion for November 2014 until January 2015 (1 November 2014 – 31 January 2015). Diners will be treated with flavorful international cuisine during these 3 months, which will include Japanese Cuisine, Chinese Cuisine, Peranakan Cuisine, European Cuisine and Thai Cuisine by the skillful chefs.

Here’s the summary of the highlight for the promotion:

Lunch: Monday – Friday (12.00pm – 2.30pm)
Themes:
Monday: Japanese Cuisine
Tuesday: Chinese Cuisine
Wednesday: Peranakan Cuisine
Thursday: European Cuisine
Friday: Thai Cuisine
Price: RM50++ (adult), RM25++ (child)

Hi-Tea: Saturday & Sunday (12.00pm – 4.00pm)
Price: RM58++ (adult), RM29++ (Child)

Dinner: Friday & Saturday (6.30pm – 10.00pm)
Theme: Pirates Seafood Night
Price: RM80++ (adult), RM40++ (child)

Check out the privileges for certain bank’s credit cards at their promotion website.

Now let’s have a look at some of the dishes they will be offering on the different days for lunch.

Mondays: Chef Nuhaini Abu Bakar with various Japanese Cuisine such as Sushi and Tempura.

Tuesdays: Chef Cheah Teik Huat with various Chinese Cuisine such as Crispy Century Egg Roll and Roasted Duck.

Wednesdays: Chef Chan Teik Onn will spice up various taste of the Peranakan Cuinese, a unique blend of Chinese, Malay and other influences, with dishes such as the Kapitan Chicken, Kerabu Rice and Assam Prawn.

Thursdays: Chef Kevin Christie Menon will bring you the taste of European Cuisine with dishes such as Slow Braised Barbecue Beef Ribs.

Fridays: Chef Khalil b Khazali will pep up various Thai Cuisine such as the popular Thai Green Curry Chicken.

Overall, you will get to savor the dishes by 5 talented chefs weekly instead of monthly now. Each of them will pamper you with their specialties weekly until the promotion ends on January 2015.

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.

Name: SWEZ BRASSERIE @ EASTIN HOTEL
Address: 1 Solok Bayan Indah, Queens Bay, 11900 Bayan Lepas, Penang, Malaysia.
Contact: 604-612 1128
Business Hours: 12.00pm-2.30pm (Lunch), 6.30pm-10.00pm (Dinner)
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: 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)

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).

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

* Published in HungryGoWhere Malaysia Food Guide: THE EASTERN & ORIENTAL HOTEL @ Penang

To celebrate Merdeka month, let’s look at 1885 @ Eastern & Oriental Hotel (E&O Hotel) that had existed since pre-independence and is still thrilling diners even until today. The Eastern & Oriental Hotel (E&O Hotel) started in the late 1800s when the renowned Armenian Sarkies brothers, Martin and Tigran, settled down in Penang and established the Eastern Hotel in 1884. With its success, they opened another hotel in 1885, the Oriental, on an adjacent piece of land facing the sea. Both combined, these two hotels became the largest hotel in Penang. In 1891, another Sarkies brother, Arshak, joined the business and a large ballroom in 1903. Thus, the E&O became the centre of the social life and gaiety of Penang and its surroundings. In 1922, Arshak secured a large plot of land for the hotel which extended its already impressive sea frontage. The land now housed the magnificent Victory Annexe with more rooms, making the property larger with 842-foot seafront, the longest of any hotel in the world.

Today, E&O Hotel still treasures its heritage by retaining its charm and weathered the passage of time with character and grace. Hence, they do have a posh yet affordable eatery named 1885, serving Traditional Afternoon Tea daily at RM56++ per pax. You will get the experience of having tea time snacks with nice crockery tea set and silverware just like how it was during the colonial days. The custom of having afternoon tea was the creation of Anna, the 7th Duchess of Bedford, one of HM Queen Victoria’s ladies-in-waiting, in the late 1700s. The experience was so delightful that it became the tradition of every English household, especially the upper echelon of the English Society.

For each 1885 Traditional Afternoon Tea set, you would have the option to choose the tea of your choice from 16 types of tea, namely Assam Mokalbarie, Morgentau, Vanilla Roibosh, Raspberry Royal and more. There will be sugar cubes and fresh milk to tweak to your liking.

Each set will also come with a selection of Finger Sandwiches, Cakes & Tea Pastries and Scones. As for Finger Sandwiches, you would get Smoked Beef Brisket on Village Bread, Cucumber with Sour Cream on Marble Toast, Cheesy Sausage Roll, Smoked Salmon on Poppy Seed Roll, Egg Mayonnaise on Mini Croissant, Marinated Chicken with Horseradish Cream in Mini Vol Au Vent and Marinated Tuna Flakes on Whole Meal Loaf. As for Cakes and Tea Pastries, you would expect to see at least 5 types of dessert of the day. For Scones, you would get one each of Plain and Raisins, served with their homemade strawberry jam and clotted cream.

Here’s a glimpse of what you would expect for two persons. The shot for the two sets of the tea of your choice is not shown here.

Overall, their Finger Sandwiches were great as all the bread and rolls were made fresh from their own in-house bakery daily. Three of my favourites were the Cucumber with Sour Cream on Marble Toast (a must have item for English Tea Time), Smoked Salmon on Poppy Seed Roll and Egg Mayonnaise on Mini Croissant. As for Cakes and Tea Pastries, their Cheese Cake is a die for – soft, creamy and cheesy with a light hint of citrus lemon zest. As for Scones, whether it’s a plain one or with raisins, they were heavenly the best ones in town, reputable for that too. With a fragrant outer crust and a warm plus fluffy inner, each mouthful with a light spread of their homemade strawberry jam or clotted cream, will leave you yearning for more. These scones are superbly the best.

You can also check out their National Day Hi-Tea at Sarkies @ E&O Hotel on 31 August 2014 from 12.00noon until 2.30pm, priced at RM78++ (adult) and RM39++ (child). The Hi-Tea will also cover most of their signature dishes such as Roasted Duck, Sushi & Sashimi, Char Koay Teow and more.

1885 @ E&O Hotel, Penang | Address: 10 Lebuh Farquhar, 10200, Malaysia. | Tel: 604-222 2000 | Opening hours: 2.00pm-5.00pm (Daily) | GPS Coordinates: 5.423311, 100.335874 | Halal

Another recipe that I had created during the recent Fathers’ Day celebration this year was the JAPANESE TOFU WITH SHIMEJI MUSHROOMS & WOLFBERRIES IN AMERICAN GINSENG SAUCE (西洋參枸杞姬菇日本豆腐). It’s such an easy and healthy recipe to storm out within minutes for your family or guests. For vegetarian version, you could always use mushroom sauce and omit the garlic plus the deep fried sole fish powder.

I came out with the idea of creating this healthy dish as it has a lot of medicinal values. Firstly, American Ginseng is can help to slow the absorption of sugar in food and also help the body to cope with stress. Mushrooms on the other hand can have tremendous boosts to your immune system as well as promote dietary management. Wolfberry is believed to be the national treasure of many Asian countries as its medicinal values is so broad, which include anti-disease, anti-aging, anti-fatigue, promote blood circulation, reduce stress and anxiety, promote better vision and more.

Here’s the recipe:

INGREDIENTS:
4 pkt Japanese tofu (cut into 6 pcs per packet)
2 pkt shimeji buna/bunapi mushrooms (cut off the roots)
2 tbsp wolfberries (goji berries – wash & drain)
3 tbsp oyster/mushroom sauce
1/2 tsp sesame oil
1 tsp American ginseng powder
Salt & pepper to taste
1 tbsp chopped garlic
Oil
Water

GARNISH:
1 tsp deep fried sole fish powder

PREPARATIONS:
1. Heat up some oil and deep fry the Japanese tofu until golden brown. Scoop up and leave aside.
2. Leave about 2 tablespoon of the remaining oil in the wok on low fire and sauté 1/2 tablespoon garlic until golden brown.
3. Add in the shimeji mushroom and sauté for 1-2 minutes. Scoop & leave aside.
4. Heat up 2 tablespoon of oil and sauté 1/2 tablespoon garlic until golden brown.
5. Add in the oyster sauce and sesame oil and about 1/3 cup of hot water. Let it boil. Add salt & pepper to taste.
6. Stir in the shimeji mushrooms, wolfberries and American ginseng powder.
7. Add in the deep fried Japanese tofu.
8. Dish out to serve.
9. Garnish with some deep fried sole fish powder.

(Serve: 3-4)

Here’s the Chinese version as appeared in the Foodsion Magazine June/July 2014 Issue No. 39~ You can click to enlarge it for a clearer view.

YOU CAN CHECK HERE FOR MORE RECIPES.