CRIZ BON APPETITE

Savoring The Best All Over Town…

For the month of December 2013 (1-31 December 2013), the Swez Brasserie @ Eastin Hotel, Penang, would be having its International Flavors Promotion to tantalize your taste buds. This promotion would be under the skillful hands of Chef Ong Chin Hock (Jr. Sous Chef) and Chef Franco Ho (Pastry Chef).

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We started off the meal with a classic soup called Italian Cream of Tomato (意式番茄湯). It was creamy with full sweetness from ripened tomatoes with a mild tad of herbs and spices. Obviously, the thickness was from some usage of heavy cream. However, I personally felt it was a bit towards a sweeter taste that did not suit my taste bud all so well.

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However, the appetizer of Roulade de Saumon au Fromage Crème (French Salmon Roulade with Cream Cheese Platter/法式鮭魚肉卷) was something to comment about. The freshness of the salmon combined with some herb infused cream cheese was something quite addictive. It seemed this was one of the dishes that won an award in a recent culinary competition. Thumbs up!

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You would also be expecting something from Thailand, namely the Yam Talay (Thai Seafood Salad/泰式海鮮沙拉). When it comes to Thai cuisine, the balance of herbs and spices usages with a light touch of sweet and sourness would hardly go wrong. Moreover, combined with a few selections of fresh seafood, the dish was another winner for any buffet spread.

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Amongst the many canapé sections, you would expect to get some variations of tapas. There were a few variants introduced such as the French Style Marinated Sardine (法式滷沙丁魚). The main attraction of this appetizer was that the sardine slices were served raw but cured with some lemon citrus juice and infused with some red pepper corn and herbs. It was an interesting combination indeed and appetizing too.

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Another interesting tapas was the Eggplant Caviar (茄子魚子醬) served on cream crackers. Though the preparation was simple, the mayonnaise added eggplant combination with some added lumpfish caviar was something light and delicious.

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The last of the tapas introduced was the Cheese with Dry Apricot & Turkey served with Apple Jam Sauce. It was not a bad combination at all.

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As for the main dishes, you would be expecting some Korean dishes such as the Korean Bulgogi (韓國烤肉). At first glance, you might think that the grilled beef slices might be tough. However, being marinated well with ginger juice as tenderizer and added garlic, chili flakes and sesame seeds, each bite was amazingly tender to the bite.

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There was also the Indian Curry Fish Head with Vegetables (印度咖哩魚頭). For Malaysians, this was one of the more common dishes in our daily spread of dishes. There was nothing much to brag about.

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One of the more prominent dishes that always caught my attention was the Hong Kong Style Roasted Duck with BBQ Sweet Sauce (港式烤鴨). The kitchen did quite a great job in roasting the duck with the right stuffing. The pieces were tender and juicy and went well with the condiment of BBQ sweet sauce.

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What caught my attention most was the Frango comleit de coco Brasileira (Brazilian Chicken with Coconut Milk/巴西椰奶雞). The creamy coconut milk concoction with a mild touch of herb, lemon juice and some finely diced tomatoes went well with the pan-fried boneless chicken. This dish would be great with some bread or tortillas.

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Chinese Classical Loh Han Chai with Yam Ring (玉環羅漢菜) was also served. I personally felt that the yam ring would go better with some stir fry vegetables and chicken. The fermented bean curd usage in the dish somehow overpowered the fragrance from the nicely fried yam ring.

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We were also served with some French Prawn Persillade (法式香菜蝦). This was just some king sized prawns sauteed in some chopped garlic plus parsley and served with curry infused couscous.

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Last but not least, we ended our meals with two delicious desserts. One of them was the Italian Classic “Pick Me Up” Tiramisu (法式提拉米蘇) while the other was the American Dark Chocolate Mud Cake (黑朱古力泥蛋糕).

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Overall, the theme for this December month can be quite interesting as it has the cuisine from all over the world. Do check out the different display of tapas to tempt your taste buds.

Here’s the summary of the International Flavors Promotion.

INTERNATIONAL FLAVORS PROMOTION (1-31 DECEMBER 2013)
Lunch (12.00 noon – 2.30pm): Monday – Friday (except 25 December 2013)
RM48++ (adult), RM24++ (child)
Hi-Tea (12.00 noon – 3.00pm): Saturday, Sunday & Public Holidays (include 25 December 2013)
Normal weekend: RM55++ (adult), RM28++ (child)
Festive Occasion: RM68++ (adult), RM34++ (child)
Semi Buffet Dinner (6.30pm – 10.00pm): Sunday – Thursday (except 24 & 25 December 2013)
RM48++ per pax

For MAYBANKARD, Standard Chartered Bank, OCBC Bank, CIMB Bank and CITIBANK card members, you can enjoy 15% discount for the Herbs & Spices Semi Buffet Dinner (Monday to Thursday) and Weekend Buffet Dinner (Friday to Sunday) from 6.30pm – 10.00pm.

The Swez Brasserie is located at the right 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.

EASTINHOTELMAP

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: 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: 7/10 (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)

 

Herbs and spices (either freshly grown or dried ones) have been around for centuries and they are the main ingredients to pep up the flavors and aromas in our daily cuisine. For the month of November 2013 (1-30 November 2013), the Swez Brasserie @ Eastin Hotel, Penang, would be having its Herbs & Spices Promotion to send your taste bud tingling back to the days of the Maharajah. This promotion would be under the skillful hands of Chef Khalil bin Khazali, Chef de Partie (Malay Kitchen) and Chef Buvanessuaran a/l Muniandy, Commis 1 (Pastry Kitchen), supervised by Chef Mohamad Bakri, head of Malay Kitchen.

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We started off the meal with a soup called Chicken Mulligatawny Soup (印度香料雞湯). Mulligatawny is a traditional curry soup of Indian origin but it has many variations depending of which region it came from. The soup basically has the ingredients of your common Potato & Carrot Soup (ABC Soup as some locals may call it) but slightly spiced up with some curry powder, plus added green apple slices for some extra crunch and sweetness. This soup would normally be thickened up with some rice grains but there would also be the option to apply in some heavy cream. The mild spiciness of this soup would suit Westerners more. However, being a spicy lover, I personally find the soup to be a bit too mild and watery to my liking. On top of that, being towards a more Indian theme, it lacked the common garnishing of herbs such as cilantro and/or red chilies to bring out more depth in the dish, taste and flavor wise.

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Next we had a dish known as Achari Paneer (鮮辣芝士沙拉). Paneer is a kind of non-melting Indian style cottage cheese, processed by separating the curd from the whey by adding some food acid into hot boiling milk. The drained curd would then be soaked in chilled water for a period of time to get the almost bean curd hard like texture. This “either you like it or not” type of non-melting paneer is extremely versatile for any form of cooking, even as a pakora. The kitchen did it in a spicy way by stir frying those cubed paneer with a long list of herbs and spices. The aromatic accompaniment was nicely prepared with the right balance of flavors. However, I noticed that the paneer was not properly drained as there were still some traces of moisture oozing out from cooked cheese. The kitchen might pull through by preparing the dish this way but it would be a bit risky if they planned to deep fry those cubed cheese.

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Since I’m quite fond on Indian finger food such as the vadai, masala vadai, samosa and more, I find the next item to be simple and yet fulfilling. We had Deep Fried Pakoras (香酥炸蔬菜). Each pakora had some finely cut onions, chilies and spices mixed in gram flour prior to being mold into bite size for deep frying. These lovely crispy snacks went well with their Madras Curry Mayo dipping sauce.

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The Chicken Tikka Masala (馬薩拉香濃雞) was lovely. The meat was well marinated and tender with a high presence of garam masala usages. If you can get hold of a slice of lime, a little squeeze would pep up the flavors even more. Thumbs up!

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The Goan Fish Curry (印度傳統咖哩魚) was served next. The Goa style curry fish was normal. You practically get this style of cooking anywhere in Malaysia, whether they are from a Malay, Indian, Indian Muslim or even a Chinese economy rice stall.

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On the other hand, the Sindhi Kadhi (咖哩蔬菜鍋) was also another common dish served. This nutritious dish with a predominant use of various vegetables, complement each other beautifully in terms of color, taste and texture.

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We were also served with the Masala Aloo (香濃馬鈴薯咖哩). I was wondering if the kitchen named this dish wrongly as there were no “murgh” aka chicken in the dish. Thus, I had renamed it as Masala Aloo rather than Murgh Aloo Masala. The dish practically tasted almost like the Indian style Dhal Curry. However, instead of using lentils, these were replaced with chickpeas. This dish would go well with rice or any of the Indian bread, especially roti pratha and chapati.

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Lastly, there was also the Lamb Briyani (羊肉燜飯). I kind of like the tender and well marinated lamb pieces here. However, the rice somehow lacked the fragrance and texture I was expecting. Though Basmati rice grains were used, the amount of water used was not enough to ascertain the ideal al dente of the rice. The rice was rather dry and lacked of flavors to my liking.

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There would always be some sweet desserts for last to complete the contentment. Well, it’s almost always true but not as sweet as the Indian desserts. Though the kitchen had cut down on the sugar usage, I still find the Gulab Jamun (玫瑰黃金球) to be over excessive in sweetness. The deep fried dough basically consisted of flour, milk powder and baking soda and soaked in a pool of rose infused syrup. Somehow, the syrup lacked some significant flavors such as those from rose and notably cardamoms.

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There was also the Payasam (香料西米露) which was made up of super sweetened milk with a high usage of cardamoms with a light garnishing of fried cashew nuts. I could not ascertain the starch used as it could be either semiya, a type of vermicelli or even poha, a flattened rice, as the dessert was to0 sweet for my consumption.

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Last but not least, we had my favorite of the day – Mango Lassi (芒果拉西). This barely 100 calories yoghurt and milk based refreshing beverage was well chilled with added chunks of fresh Indian mangoes. It was great to slurp down the lassi after a heavy meal of herbs and spices infused cuisine.

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Overall, I find that the theme for this month was rather confusing as all the dishes served here were of Indian cuisine. It was not wrong altogether as the Indians do use the most herbs and spices in their daily cooking. However, I personally feel that diners would want more options of other origins such as Thai, Malay, Vietnamese, Nyonya and so on. I was really expecting some Nasi Ulam which is a dish that’s rather unique in this region as most countries won’t be able to acquire most of the herbs and spices from Malaysia. Even some local Nyonya dishes such as the Perut Ikan and Otak Otak would have impressed most of the foreign diners. On top of that, what about some simple herbs and spices usage Western cuisine? I do hope the kitchen would have a wider range of options for this promotion by coming out with more authentic flavored dishes rather than sticking to solely Indian cuisine. Moreover, there are the Northern and Southern Indian cuisine too with different flavors.

Here’s the summary of the Herbs & Spices Promotion.

HERBS & SPICES PROMOTION (1-30 NOVEMBER 2013)
Lunch (12.00 noon – 2.30pm): Monday – Friday
RM48++ (adult), RM24++ (child)
Hi-Tea (12.00 noon – 3.00pm): Saturday, Sunday & Public Holidays
Normal weekend: RM55++ (adult), RM28++ (child)
Festive Occasion: RM68++ (adult), RM34++ (child)
Semi Buffet Dinner (6.30pm – 10.00pm): Sunday – Thursday
RM48++ per pax

For MAYBANKARD, Standard Chartered Bank, OCBC Bank, CIMB Bank and CITIBANK card members, you can enjoy 15% discount for the Herbs & Spices Semi Buffet Dinner (Monday to Thursday) and Weekend Buffet Dinner (Friday to Sunday) from 6.30pm – 10.00pm.

The Swez Brasserie is located at the right 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.

EASTINHOTELMAP

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: 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: 7/10 (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, for the month of May 2013 (1-31 May 2013) will be having its Italian Flair Promotion to serve you the delectable spread of Italian cuisine from the Land of Michelangelo. This promotion would be under the skillful hands of the Jr. Sous Chef, Chef Kelvin Cheong and Chef de Partie, Chef Rizal bin Hashim.

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To start off the meal, there would be a few selections of appetizers for you to savor. One of them would be the Panzanella Salad (新鮮番茄乳酪沙拉), a fresh tomato salad with crusty bread and cheese. This Florentine salad which basically would consist of tomatoes and bread is also quite popular during summer in Italy. The version here had added mozarella cheese and sweet basils in some olive oil and vinegrette. It was simply refreshing.

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The next appetizer was the Assorted Bruschetta (意大利式烤麵包). Simple as it was, the bruschettas came in 3 variants such as mushroom, chicken and seafood. Taste wise, they were not bad except I personally felt the baguette slices were a bit too thick for such a small bite size. Luckily, we had some soup to moisten them up.

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The Cream of Tomato & Basil Soup (番茄香菜奶油濃湯) was awesome. You can practically taste the freshness and sweetness of the tomatoes used. With the some added dashes of basil oil and cream, it was a great bowl of soup. I won’t mind having more croutons in it too.

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There would be some main dishes presented during the promotion too. One of the notable ones would be the Chicken Milanese (米蘭式燴雞) which you can have with other starch dishes such as Tomato Rice or with other green salads. The chicken was basically a lightly breaded piece of nicely marinated boneless chicken which would suit just any diner. There would be some gravy served with it as well.

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Another of the main dishes would be the Verze alla Capuccina (意大利式燜洋菜), a Capuchin Savoy Cabbage dish which basically had some boiled purple cabbage, carrots and tomatoes tossed in parsley, butter, Parmesan cheese, anchovies, salt, pepper with some toasted almond flakes. Though creamy, this dish was not to my liking as it was overpowered with saltiness. I would prefer to have some fresh greens salad instead.

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There would also be 3 options of main dishes available during their semi buffet dinners. One of them would be Lasagna al Spinaci (菠菜芝士千層面). This main course dish would be quite ideal for those who love to have something not so heavy. The lasagna sheets had some stuffed boiled spinach in creamy cheesy sauce. Though it was a nice combination, I found the spinach to be rather fibrous for a smooth bite. Either the kitchen should find a younger spinach sprout or the vegetables should be chopped finer to avoid choking any diner.

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Another option would be the Braised Osso Bucco or you can just call it Italian Braised Lamb (燜燉小羊頬), a Milanese specialty of braised cross-cut veal shanks. Though the meat was braised to the perfect texture and tenderness with just the right usage of herbs, it somehow lacked a specific sweetness – white wine. How I wished the restaurant were to be “non-halal” to be able to apply the usage of alcohol in their dishes.

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The last option would be the Beef Meat Balls with Cheese (芝士牛肉丸) served with pasta. The meat balls were rather flavorful with just the right amount of herbs and Parmesan cheese used. However, they have to tweak well on the usage of cheese as I personally found the meat balls to be rather salty. Moreover, I prefer my meat balls not to be so tough with the addition of some chopped onions.

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As for dessert, there would be quite a number of delicious treats. One of the dessert to aim for would be the Tiramisu (提拉米蘇). The non-alcohol version of the cake was still fine but with a rather heavily boosted coffee flavor. I somehow quite like the bitter sweet taste of the whole combination.

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Another dessert we had was the Banana Pudding (香蕉布丁) served with vanilla sauce. It was not bad with some nice chunks of banana inside.

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Overall, the taste and flavors of the dishes were still within the acceptable level. The only little thing they would need to monitor is on the usage of salt as some of the dishes were rather heavily salt infused for this round. I do also hope to see more dishes during this coming promotion such as the many kinds of bread, pizza, pasta, rice, seafood as well as cured meat available too.

Here’s the summary on the promotion.

ITALIAN FLAIR PROMOTION (1-31 MAY 2013)
Lunch (12.00 noon – 2.30pm): Monday – Friday
RM48++ (adult), RM24++ (child)
Hi-Tea (12.00 noon – 3.00pm): Saturday, Sunday & Public Holidays
Normal weekend: RM55++ (adult), RM28++ (child)
Festive Occasion: RM68++ (adult), RM34++ (child)
Semi Buffet Dinner (6.30pm – 10.00pm): Monday – Thursday
RM48++ per pax

For MAYBANKARD, Standard Chartered Bank, OCBC Bank, CIMB Bank and CITIBANK card members, you can enjoy 15% discount for the Italian Flair Semi Buffet Dinner (Monday to Thursday) and Weekend Buffet Dinner (Friday to Sunday) from 6.30pm – 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.

EASTINHOTELMAP

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: 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: 6.5/10 (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)

 

If you are in for an exotic spread of spicy, sweet and sour dishes from the regions of Laos, Myanmar and Thailand, you should check out the Golden Triangle Promotion at Swez Brasserie @ Eastin Hotel, Penang, for the month of April 2013 (1-30 April 2013). This promotion would be under the skillful hands of the Executive Sous Chef, Chef Daniel Tan and Guest Chef, Chef Tan Kian Seng (陳湕勝), who has over 2 decades of culinary experiences in various local hotels, specializing in Chinese and Thai cuisine.

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To start off the meal, we had a Laotian appetizer called Larb Ped (老撾辣鴨沙拉). This salad is also quite popular in Thailand until some diners would have the thoughts that it was originated from there. The preparations between both regions were in fact quite similar except that the Laotian had a milder spiciness from the strong usage of bird eye chilies. I quite like this Laotian version though it lacked the burning sensation of the Thai’s “Larb/meat salad” version such as the Spicy Minced Pork Salad (Lab Moo Sub/ลาบหมู) which contained a secret ingredient – coarsely blended toasted raw rice grains.

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Another appetizer that I quite like was the Yum Talay (Thai Spicy Mixed Seafood Salad/泰式香辣海鮮沙拉/ยำทะเล). The dish had a seafood combination of cooked prawns, and mussels, together with some big onions, cucumber, tomatoes, red chilies, coriander, and spring onions, all tossed in a spicy, sweet and sour dressing. Though nice, I personally felt that it needed a little more pepping up of fish sauce (nam pla/น้ำปลา) to bring out the authentic Thai flavors.

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Of course, we also had the ranked #4 dish in the Readers’ Choice: Top 50 Most Delicious Food by CNNGoTom Yam Goong (Thailand’s Spicy Prawn Soup with Lemongrass & Chili/泰式香茅鮮蝦東炎湯/ต้มยำกุ้ง) which has the unique unity of the 4S tastes – spicy, sour, sweet and salty. However, we had a bonus too as the soup also came with some mixed seafood of fish, squids and mussels. I guessed they should have named it Tom Yam Ruam Mit Talay (Thai Spicy Mixed Seafood Tom Yam/泰式酸辣海鮮東炎湯/ตมยามรวมมีดทะเล) instead. Do consume this soup while it’s hot or it may have a heavier salty aftertaste.

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As for the main course, you would have the Gaeng Keaw Wan Gai (Thai Green Curry Chicken/泰式青咖哩雞/แกงเขียวหวานไก่). Thai Green Curry Chicken has always been my favorite as I always love the fresh taste Thai basil leaves, kaffir lime leaves and Thai eggplant. However, I detested the bright green coloring on the chicken pieces though they have been marinated naturally overnight with the fresh juices of capsicums and parsley. I rather have them in their natural state.

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Another of the main courses would be the Mohinga (Burmese Fish Noodles/Burmese Laksa/緬甸魚面). I’m a frequent consumer of the Mohinga, cooked the traditional way by actual Burmese and I found the ones served here to lack the volume and balance in ingredients. Basically, it was just fish gravy on rice vermicelli (the local version instead of the actual version where gram flour/chickpea flour/chana dahl is used) with Thai basil and red chilies as garnishes. Though the fish gravy had the standard flavors but the whole dish lacked the crunch, creaminess and spiciness. They should have added in some sliced raw snake beans, hard boiled eggs, fried split chickpea fritters, fish cakes and sliced coriander leaves with a separate serving of chili flakes for that extra spiciness. At least, by doing so, it would not be so astray from the traditional recipe.

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You would also get to try out the Or Lam (Laos Green Vegetables Stew/老撾燜蔬菜). There is actually no fixed recipe for Or Lam as you can practically put in whatever you have in small quantities, may it be vegetables, meat or fish (sometimes can be known as Or Ro). What we had here basically consisted of morning glory, mushrooms and eggplant stewed together in a mildly spicy and thick meat broth with a mild hint of lemongrass being used. The dish was nothing fanciful but was good enough for those who love mushrooms a lot.

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You might also get Khao Mok Gai (Laos Steamed Chicken Rice/老撾雞飯). This dish is almost similar to the Malaysian Style Nasi Briyani, except this hybrid Laos/Thai version had a milder or non usage of turmeric or saffron. The taste of the Laos version had some slight differences in fragrance as it was not as aromatic as the Malaysian’s without the usage of ghee or butter.

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This Laos steamed rice may come with a deep fried chicken as one of the options during semi-buffet.

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Another option for the semi-buffet would be the Pad Thai (Thai Style Stir Fry Flat Noodles/泰式炒粿條/ผัดไทย), ranked #5 in the revamped list of Readers’ Choice: Top 50 Most Delicious Food by CNNGo. I’m sure you would like this stir fried flat noodles with eggs, fish sauce, tamarind juice, deep fried bean curd, chives and prawns with some condiments of crushed peanuts, sugar, chili flakes, lime and more.

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As for dessert, we had Khao Neaw Mamuang (Mango Sticky Rice/香芒椰漿糯米/ข้าวเหนียวมะม่วง). The coconut milk steamed glutinous rice was served with some slices of hybrid local mangoes and some slightly salted coconut cream. Taste wise, it was normal as I prefer those with fresh coconut cream instead. Moreover, it lacked some extra flavors from some deep fried mung beans or toasted sesame seeds as garnish.

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Another dessert we had was the Tub Tim Krob (Jellied Water Chestnut Rubies with Jackfruit in Coconut Milk/泰式馬蹄椰漿露/ทับทิมกรอบ). Frankly speaking, I do not quite like this dessert here. Firstly, it was the boxed coconut milk being used. Secondly, it was the jellied water chestnut rubies was diced too fine and lost their crunch. Thirdly, they can forget about adding the cendul in there as the frozen texture of the “pandan noodles” was totally out. I guessed the kitchen ought to revamp the whole dessert properly before serving its diners.

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Overall, some of the dishes served here still have rooms for improvements as the taste and flavors were rather localized. Somehow, the recipes for the dishes were a bit way too out in flavors compared to those traditional ones and did not attract much of my attention anyway. Let’s hope they will come out with more authentic flavored dishes for this promotion.

Here’s the summary of the Golden Triangle Promotion.

GOLDEN TRIANGLE PROMOTION (1-30 APRIL 2013)
Lunch (12.00 noon – 2.30pm): Monday – Friday
RM48++ (adult), RM24++ (child)
Hi-Tea (12.00 noon – 3.00pm): Saturday, Sunday & Public Holidays
Normal weekend: RM55++ (adult), RM28++ (child)
Festive Occasion: RM68++ (adult), RM34++ (child)
Semi Buffet Dinner (6.30pm – 10.00pm): Monday – Thursday
RM48++ per pax

For MAYBANKARD, Standard Chartered Bank, OCBC Bank, CIMB Bank and CITIBANK card members, you can enjoy 15% discount for the Golden Triangle Semi Buffet Dinner (Monday to Thursday) and Weekend Buffet Dinner (Friday to Sunday) from 6.30pm – 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: 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: 7/10 (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)

 

If you love someone, whether if that person is your girl friend, wife, mother, daughter, etc, let them know how much you appreciate them in your life by showering them with more love during this coming Valentine’s Day. Let the dedicated staff of Swez Brasserie @ Eastin Hotel Penang, provide you with the memorable Valentine’s Day Set Dinner at RM238++ per couple, inclusive of 2 glasses of house wine or mocktail and a surprise gift. This dinner would be under the skillful hands of the Executive Sous Chef, Chef Daniel Tan Chia Yang.

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As for Appetizer, you would be served with Duck Confit Lasagna with Lily Pulp, Spinach & Sun Dried Tomato Essence. The award winning entry by Chef Daniel Tan in Bangkok, was indeed something unique in flavors and had the perfect combination to start a meal. The 3 layers of round shaped pastas had some well braised duck meat, young spinach and lily pulps stuffed in between them and topped with a slice of sun dried tomato and some alfalfa. Just a taste of the gravy and you would know that the duck had undergone long hours of braising to extract that flavorful taste. The young spinach wasn’t fibrous at all and the lily pulps added some extra crunches. Thumbs up! This appetizer was indeed of top class.

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As for Soup, there would be the Seafood Consommé with Pearl Vegetables and Egg Custard. Compared to last year’s soup option, this year’s soup was of a clearer version. It was light and without distinctive seafood taste. The consommé came with some colorful Parisian cut carrots, green and yellow cucumber, on top of a slice of egg custard, a tiger prawn, topped with some monk fish black caviars and garnished with some chopped spring onions.

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As for the Main Course, it was either a fish or a chicken dish. The first option would be the Oven Roasted Sea Bass rolled with Lobster Mousse served with Spicy Sauce. No doubt this dish would be quite unique on its own but the sauce could be a bit too spicy sweet for many. Unless you favor dishes like Thai style sweet & sour fish, you might want to consider having the next option.

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The next main course option was the Grilled Chicken Supreme rolled with Asparagus & Cheese served with Morels Cream Sauce. The grilled chicken was almost similar to how you would stuff a chicken cordon bleu with ham and cheese. Instead, the choice chicken meat was stuffed with asparagus and cheese instead. What excelled in this dish was the morel cream sauce which was heavenly delicious. The creamy and flavorful sauce had a high usage of morels (also known as Morchella, a wavy shaped edible mushroom species) and the earthly flavor combined with the usage of heavy cream with some herbs was a perfect match for the grilled chicken.

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As for dessert, a combination of Spicy Mango Cheese Cake, deep Fried Iced Chocolate & Praline was served.

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The unique one amongst the 3-in-1 palate of dessert would be the Spicy Mango Cheese Cake. It was the chef’s special creation to depict love. It would be quite a complicated dessert for many couples but once you start the first mouthful, you would get to accept its hidden meaning. Love is not so complicated after all. 😛 Here’s how I would interpret the overall dessert presented for the night. “LOVE sparks when there are lots of NATURAL SWEETNESS (SWEET strawberry, dragon fruit & apple). Though, some would experience some SOURNESS (SOUR strawberry, dragon fruit & apple). At the base, it’s filled with lots of UNCERTAINTIES & BOUNCINESS (sponge cake). Then, slight HARDSHIP (nutmeg bits) seeps in when you began to linger in the CREAMY RELATIONSHIP (cream cheese – some love it & some detest it). As the relationship becomes FIRMER with some SPICINESS (mango gelatin with bits of chili paddy and red chili), more HARDSHIP might set it (cream cheese with nutmeg bits) when you tried to stay on with what might not be yours. If you are strong to overcome the relationship with more STRENGTH & SPICINESS (top mango gelatin with bits of chili paddy and red chili) plus a bit more of BITTERNESS (accompanied deep fried iced chocolate & dark chocolate praline), you would feel that there’s a TRUE SWEETNESS hidden at the end of your feast when you gobble all down at once. That’s LOVE~ COMPLICATED as it may sound but SWEET if you know how to appreciate it right from the beginning.” Quoted by Criz Lai~ 🙂

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Here’s a peep at how the dinner setting would be.

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As for the surprise gift, it would be a set of teddy bears as shown below.

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Overall, the quality for the Valentine’s Day Dinner was better than the previous year. On top of that, Eastin Hotel Penang would also be throwing in a special stay over room rate of RM120++/night for only dine-in couples. This offer is only valid on Valentine’s Day.

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.

EASTINHOTELMAP

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

RATING:
Ambience: 8/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 7/10 (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)

 

Swez Brasserie @ Eastin Hotel, Penang, would be having its Chinese New Year’s Buffet and Chinese Odyssey Promotion for the month of February 2013 (1-28 February 2013). This promotion would be under the skillful hands of the Jr. Sous Chef, Chef Ong Chin Hock and Chinese Chef, Chef Cheah Teik Huat. You would be offered a variety of Chinese cuisine such as roasted duck spring rolls, braised black chicken with snow pear soup, steamed sea bass with superior sauce and many more to tempt your appetite.

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Of course, each Chinese New Year it’s a must to have Yee Sang. Normally, Yee Sang is to be taken on the 7th day of Chinese New Year to celebrate Ren Ri (人日), the Day of Humankind, when according to the Chinese legend, Goddess Nu Wa created humanity on this day. But today, it’s taken just any day as the act of tossing the mixed ingredients in the air symbolizes “moving upwards” with the wish for our fortune to rise even more during the forthcoming year. The Fresh Salmon Yee Sang (鮮鮭魚撈魚生) would also available for take away from 4-23 February 2013 at RM68++ (4-6 persons) or RM88++ (8-10 persons).

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Another appetizer would be their Marinated Jellyfish with Shredded Chicken (海蜇凉拌雞絲). I quite like this dish as the jellyfish had that crunchiness, pepped up with a light spicy sweet sauce. However, the shredded chicken was a bit too dry to my liking due to the lack of dressing sauce. The dish would be better if a bit of coriander leaves being added in.

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The Roasted Duck with Mix Vegetables Spring Rolls (脆皮燒鴨春卷) was actually a disastrous dish for me. The usage of poh piah (spring roll) skin was just not right. The rolls tend to get rather soggy after awhile. I wondered why they did not use those egg crepes as served with Peking Duck.

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We were also served Double Boiled Black Chicken with Snow Pears Soup (雪梨燉黑雞湯). I must admit that the soup was filled with flavors with strong hints of sweetness from the pears and dates plus some usage of dong quai (當歸/Angelica sinensis).

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The Steamed Sea Bass with Superior Sauce (清蒸鱸魚配上等醬油) was simple but yet delicious. On top of the superior sauce being use, some slices of mushroom boosted up the flavor more. It would be great to have some sliced red dates added in too for some extra sweetness.

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The Braised Chinese Cabbage with Black Moss & Dried Oysters (燉白菜髮菜蠔乾) was somewhat different compared to how I would cook it. This dish has more gravy just like the banquet style of dishes. There were some added dried scallops. The dried oysters basically lost all the flavors into the gravy. It would be best if they were pan seared to lock in the flavors.

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Somehow the Stir Fried Tiger Prawns with Golden Pumpkin Sauce (南瓜醬炒大蝦) did not capture the appetite of most of us as the pumpkin sauce was too overpowering and hid the true flavors of the prawns. It would be better to just cook it the Kam Heong (Fragrant Fry) or Har Lok (Sweet Spicy) style where we get to taste the freshness of the prawns. Anyway, I don’t fancy tiger prawns being cooked this way too.

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As for dessert, we had Double Boiled Papaya with Fresh Milk (鮮牛奶燉木瓜). To some, it had a tad of bitterness but it was fine for me. However, I personally felt that the papaya used was rather too ripe. The whole concoction was like missing a bit of bites. Moreover, the dessert tasted rather mushy with traces of coagulated milk.

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Lastly, Baked Mandarin Orange Cheese Cake (烤橘子奶酪蛋糕) was served. Without knowing the name for the cake, I would have praised it heavenly for the balance in the usage of lemon zest was perfect. However, knowing that it was supposed to be mandarin orange flavor, I found it to lack that distinctive mandarin orange flavor. Moreover, only a small amount of orange flesh was noticeable.

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Overall, some of the dishes to be served during the Chinese New Year as well as during the Chinese Odyssey can be rather unique on its own. No doubt a bit of fusion can be quite good for a change but it defeated the purpose of celebrating the festive season with the taste of yesteryears since some of the dishes would only be cooked once a year during this season by many families. Other than that, it’s still a nice spread to welcome in the joyous Snake year.

Chinese New Year’s buffets and performances are listed as below:

Chinese New Year’s eve auspicious reunion buffet dinner with Yee Sang
9 Feb 2013, 6.30pm-10.00pm
RM98++ (adult), RM52++ (child)

Chinese New Year prosperity buffet dinner with Yee Sang
10 & 11 Feb 2013, 6.30pm-10.00pm
RM88++ (adult), RM44++ (child)

Chinese New Year special dynasty Hi-Tea with Yee Sang
10 & 11 Feb 2013, 12.00pm-3.00pm
RM68++ (adult), RM34++ (child)

Performances:
Meet & Greet the “Fok Lok Sau”: 9 Feb 2013, 8.00pm-9.00pm
Chinese Orchestra Performance: 9, 10 & 11 Feb 2013, 8.00pm-9.00pm
Meet & Greet the God of Prosperity: 10 & 11 Feb 2013, 12.30pm-1.30pm
Lion Dance performance: 11 Feb 2013, 10.00am

Fresh Salmon Yee Sang is also available for take away from 4-23 February 2013
Price: RM68++ (4-6 persons) or RM88++ (8-10 persons).

Here’s the summary of the Chinese Odyssey Promotion.

CHINESE ODYSSEY PROMOTION (1-28 FEBRUARY 2013)
Lunch (12.00 noon – 2.30pm): Monday – Friday
RM48++ (adult), RM24++ (child)
Hi-Tea (12.00 noon – 3.00pm): Saturday, Sunday & Public Holidays
Normal weekend: RM55++ (adult), RM28++ (child)
Festive Occasion: RM68++ (adult), RM34++ (child)
Semi Buffet Dinner (6.30pm – 10.00pm): Monday – ThursdayRM48++ per pax

For MAYBANKARD, Standard Chartered Bank and VISA card members, you can enjoy 15% discount for the Chinese Odyssey Semi Buffet Dinner (Monday to Thursday) and Weekend Buffet Dinner (Friday to Sunday) from 6.30pm – 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.

EASTINHOTELMAP

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: 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: 7/10 (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)

 

WINE MAKER’S NIGHT 2012 @ EASTIN HOTEL PENANG

Posted by crizlai On December - 7 - 2012

The Eastin Hotel Penang together with The Wine Shop recently held a Wine Maker’s Night at its Angsana Room, Level 3, Penang, on 5 December 2012. Priced at RM280nett/pax, the enjoyable 7-course set dinner with pairing of fabulous wine from the orchards of Chile and South Australia was a great experience for the diners and media personnel.

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Prior to the formal dinner, some canapés were served with the full bodied Wolf Blass Red Label Chardonnay Pinot Noir sparkling wine, a subtle light green wine in fruity sweet citrus notes with underlying strawberries. The wine coupled well with the light canapés, especially those with cheese and fruit cuts.

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The rest of the wine came paired with the dishes as per courses served.

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To start off the meal, we had some warm dinner rolls and Laugen Broetchen bread roll (pretzel/lye roll) to choose from on top of the provided butter and herbed butter.

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The first of the 7-course meals was the Portobello, Roasted Pepper and Goat Cheese Crostini served with Seared Scallop. This dish was paired with Luis Felipe Edwards Pupila Sauvignon Blanc. The Chilean produced wine with crisp acidity and citrus flavors from some hints of lemon peel and pineapple, blended in real well with the combination of light dishes.

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Next in line was the Chicken Consomme with Morchella and Lobster paired with Saltram Makers Table Sauvignon Blanc. Though the Chicken Consomme was a bit too light for my palate, the grassy aromatic dry white wine with hints of clean fruity flavors added some justice to the overall flavors.

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Poached Salmon with Shitake Quinoa and Orange Emulsion was also served. The salmon was well prepared with the right texture and flavors. It went well with the orange emulsion with traces of some orange peels. On the other hand, I kind of like the Shitake Quinoa served on some blanched asparagus. The almost barley texture-like quinoa with high protein and fiber went well with the slightly buttered grilled shitake mushrooms. This dish was paired with Wolf Blass Bilyara Chardonnay, a rich and soft Chardonnay with ripe fruit flavors of green melon and white peach, supported by subtle oak. Somehow, I felt that the wine was a bit strong and overpowering for the more mild seafood flavored salmon. I would think it would suit those shellfish seafood better.

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To clear off our mouth prior to more fabulous dishes, we were served with a scoop of Lime Lemongrass Sorbet. This in-between meals mouth washing dessert caught my attention most as the beautifully crafted bowl it has the sorbet served on was made of 100% ice with a few petals of flowers as decorations. The sorbet was chilling nice with the right balance of lime citrus flavor and sweetness. The light touch of lemongrass flavor added in made the whole combination extremely refreshing.

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The best of all the dishes was the Oven Slow Baked Lamb Shank with Feta Cheese Tortellini and Ratatouille paired with Saltram Makers Table Cabernet Sauvignon. The fork shredded pieces of the lamb was heavenly drowned in its rich thicken gravy. The meat just melted in the mouth easily. The feta cheese stuffed tortellinis were something to yearn for too as each piece had the nice flavors from the evenly coated presto in olive oil. On the other hand, the ratatouille was presented in a fusion way with more finely cubed choices of vegetables. The dry red cabernet wine with strong structure and character proved to be the best pair for this dish.

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As for dessert, we had the Dark Chocolate Volcano, Caramel Panna Cotta with Vanilla Gelato paired with Cranswick Estate Aspen Moscato. The Dark Chocolate Volcano was basically an almost chocolate brownie type of cake topped with some dark chocolate and vanilla sauce. The Caramel Panna Cotta was thick and creamy with the right amount of oozing caramel as topping. What I liked most was the Vanilla Gelato served on some sesame crumbles. The sweet and fruity flavored white wine with a light fizz bundled the whole dessert well.

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Lastly, we had an option of coffee or tea. I opted for unsweetened Black Coffee to go with some assorted pralines.

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The Assorted Pralines came in different shapes, sizes with a variety of flavors.

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If you are coming from Georgetown towards Bayan Lepas Free Trade Zone via Bayan Lepas Expressway, do watch out for the Pulau Jerejak signboard (leading to Pulau Jerejak jetty). Ignore the turning and drive on to the next left junction. Turn left into Jalan Aziz Ibrahim and drive on until you a roundabout. Turn 3 o’ clock and drive on until you see a big Eastin Hotel signboard at the first right junction. Turn right and drive on. Park your car at the basement car park. Take a lift to Level 3 and you would reach the Angsana Room easily.

EASTINHOTELMAP

Name: EASTIN HOTEL PENANG
Address: 1 Solok Bayan Indah, Queens Bay, 11900 Bayan Lepas, Penang, Malaysia.
Contact: 604-612 1111
GPS: 5.33643, 100.306345

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)

 

WILD WILD WEST PROMOTION AT SWEZ BRASSERIE @ EASTIN HOTEL PENANG

Posted by crizlai On October - 28 - 2012

If you love the Texas Grill Promotion in June 2012, you would surely love the Wild Wild West Promotion at Swez Brasserie @ Eastin Hotel, Penang, for the whole month of November 2012 (1-30 November 2012). This promotion would be under the skillful hands of the Jr. Sous Chef, Chef Kelvin Cheong with the help of Chef Evon Chiang from the Cold Kitchen. In this promotion, you would have more options with a combination of Texan and Mexican cuisine. You can now eat as how the cowboys from the West would. Please note that there will be a 15% discount for all MAYBANKARD, VISA, CIMB and UOB card members. More details below.

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We started with some appetizers namely some Nachos with Assorted Dipping Sauce (烤玉米片沾醬). The imported Tex-Mex tortilla chips came served with 3 types of dipping sauces such as Chili Con Carne, Guacamole and Ranch BBQ sauces. All of us preferred the ranch BBQ sauce over the others as the smoky flavor complemented the chips real well. The second was the Guacamole which basically consisted of blended avocado, garlic, and onions mixed with some finely brunoised tomatoes and capsicum plus a light touch of salt, pepper and lemon juice. The taste was quite equivalent to that of sour cream dip but creamier with the added avocado. The last was the Chili Con Carne. The rich tomato paste dip came with minced meat, corn kernels, kidney beans, etc. Taste wise, it was a bit spicy with some sourness and sweetness. It was not that the dip was not tasty but due to it being a bit too heavy as an appetizer.

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Next was the Mexican Burrito Mustard Bites (芥末醬卷餅) which consisted of fresh wheat flour tortilla laced with a thinly spread of mustard, filled with lots of fresh greens, meat plus sauce and folded like our local “Poh Piah” aka Spring Rolls. The rolls had a wasabi after taste and would be best consumed when they are freshly prepared or the tortilla would get slightly dry after being exposed too long to air.

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There would also be some cowboy bread available to be spread with some jam and butter or even to be dipped into the available soup of the day. Some of the types available might include Country Bread and grinded maize made Polenta Bread.

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As for the main course, we had the Classic Beef Ribs Stew (美式牛肉炖排骨) served on a bed of Grilled Vegetables with Coyote Canyon Red Chili Sauce (香烤沾醬蔬菜). I immediately felt in love with the beef ribs stew as the meat was tender and the gravy was just right to my liking. The dish had almost a similar taste as those BBQ Ribs but without the strong hickory smoked flavors. Now you know what would be best with those country breads~ 😛 On the other hand, the grilled vegetables were just normal.

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There was also the Grilled Raw Honey Chicken (香烤蜜糖雞腿). The flavor on the grilled chicken was quite subtle with a light touch of honey sweetness and rosemary. However, I personally felt that the meat needed a longer period of marinate as they were not flavored in balance. Chef Kelvin’s Grilled Chicken with Honey Mustard Glaze (蜂蜜芥末醬烤雞) tasted way better than this dish.

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The Fish Tostadas with Veracruzana Salsa (墨西哥貝拉克魯斯沙司魚餅) was awesome as the dish was salty, acidic and sweet to my liking. The Mexican state of Veracruz along the Gulf of Mexico indeed had a high Spanish influence as can be seen quite obviously in the usage of their herbs and spices. The choice of using sea bass fillet was perfect as it was thick and had as a simple marinates of just dill, salt and pepper. What impressed me most was the Veracruzana Salsa. Instead of the normal raw based salsa, it had more complex flavors all combined into one. The rich tomato based sauce wasn’t spicy at all. It had hints on the usage of bay leaves, thyme and marjoram, other than garlic, onions, cilantro and chili pepper, plus with a light touch of capers and black olives. The salsa complemented the fish dish extremely well. The only confusing thing is the word “fish tostada” and “餅”, which would translate as crispy/crunchy biscuit in English. Is the fish dish supposed to be served on a tostada aka toasted corn tortilla as it would be in Mexico or it just meant toasted fish? Only the chef would be able to answer to this confusion.

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There were also some Crispy Cheesy Potato Skins (香脆芝士馬鈴薯) to go with the dishes. I was just some crispy deep fried potatoes with cheesy sauce and a light sprinkle of paprika. I could have this side dish alone for the whole day~ Haha! 😛

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Desserts were super nice. Everyone presence were praising the Texas Double Chocolate Mud Cake (濃郁巧克力泥蛋糕). The rich chocolate mousse between the fluffy light and moist cake plus a touch of oozing ganache on the cake, melted in the mouth heavenly. Can I have another piece please? 😛

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Another great dessert would be the Cowboy Raspberry Cobbler (牛仔紅莓果餡餅). It had almost the same bite of the flaky crumbles but with added chocolate chips and walnut. A simple topping of ganache and fresh raspberries made this cobbler the perfect dessert to end a meal.

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Overall, the dishes served in this coming Wild Wild West Promotion were up to the standard required. Of course, you won’t expect to get fine dining dishes from the cowboys but you can feel that each and every dish served at Swez Brasserie during this coming had the hearts of the assigned chefs in it. It’s all about hard work and commitment to get the best dish to please the appetite of the diners. Way to go Chef Kelvin, Chef Franco and Chef Evon as it was another job well done! Keep it up!

Here’s the summary of the promotion.

WILD WILD WEST PROMOTION (1-30 NOVEMBER 2012)
Lunch (12.00 noon – 2.30pm): Monday – Friday
RM48++ (adult), RM24++ (child)
Hi-Tea (12.00 noon – 3.00pm): Saturday, Sunday & Public Holidays
Normal weekend: RM55++ (adult), RM28++ (child)
Festive Occasion: RM68++ (adult), RM34++ (child)
Semi Buffet Dinner (6.30pm – 10.00pm): Monday – Thursday
RM48++ per pax

For MAYBANKARD, VISA, CIMB and UOB card members, you can enjoy 15% discount for the Wild Wild West Semi Buffet Dinner (Monday to Thursday) and Weekend Buffet Dinner (Friday to Sunday) from 6.30pm – 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.

EASTINHOTELMAP

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: 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 RELAUNCHING OF THE LOUNGE @ EASTIN HOTEL PENANG

Posted by crizlai On October - 1 - 2012

Invited guests from the multi-national corporations surrounding the FIZ, Bayan Lepas, were exposed to a totally new concept of relaxation with the re-launching of the lobby lounge, The Lounge @ Eastin Hotel, Penang, on 28 September 2012. With the theme “Under the Sea”, The Lounge was transformed into an underwater world filled with vibrant colors and fun. Gosh! Look at that “live mermaid” at the entrance! I was seeing blue the whole night~ 😛 Many activities were held during the occasion with the opening speech by the General Manager of Eastin Hotel Penang, Mary Ann Harris, followed by an opening performance by an invited dance troupe. The Lounge was officially launched by one of the Eastin Hotel director, Su Chen and the GM, Mary Ann Harris. A wet drum performance proceeded. A beer drinking competition was held thereafter with winner getting a free stay at the hotel. There was also a short wine talk by Anna Yap, Managing Director of Cana Premier Marketing Sdn Bhd on their latest wine product, Wamssler’s Sparkling Mead (Honey Wine), the earliest wine known to man with aphrodisiac properties. This was followed by a good laugh with standup comedian, Papi Zak, who came all the way from Kuala Lumpur and a live house band performance by D’Upbeat Soul.

EASTINLOUNGE01

A flash mob which consisted of some dance troupe dancers and the hotel’s staff was also in presence during the launching and here’s a short clip of their performance at the hotel’s lobby.

When it comes to having a cocktail party, Eastin Hotel Penang sure did a great job in giving their best effort in coming out with the best food and beverages for the guests. Free flow of red wine, white wine, mead (honey wine), beer and healthy fruit juices were served on the night with of course a colorful and mouth watering spreads of seafood, canapés and desserts. As starter, there were some Grissini Cheese Sticks, Crudités with Thousand Islands dressing, Roasted Peanuts and Sesame Batter Coated Chick Peas on each of the cocktail table.

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From the dessert section, we had some Strawberry & Mocha Macarons, Chocolate Pralines, their signature Mini Opera Cakes and some Assorted Fruits Vol Au Vent.

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At the chilled food section, there was the Chilled Fresh Oyster with Mango & Caviar Salsa, Fresh Oyster with Condiments, Grilled Prawn & Scallop with Melon Salsa, Assorted Sashimi Skewer with Condiments which basically consisted of Sake (Salmon), Maguro (Tuna), Hokkigai (Surf Clam), Tako (Octopus) and Ika (Squid).

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At the canapés section, there were some impressive items such as the Lobster Skewer with Citrus Salsa, Mini Sandwiches, Unagi Crispy Bun (Mantou) Open Face, Smoked Salmon Ball with Herbs Cheese, Cod Fish Ceviche on Toast, and Assorted Cheese Canapés with Dried Fruits and Nuts.

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The Lounge is not just a place with comfortable sofas, entertainment stage and bar counter, serving pastries and cakes, paired with alcoholic beverages. It would also be the place for a healthier lifestyle by powering your day up with a healthy boost. There would be sugarless mixed fruit and/or vegetables juices such as the Breakfast Fruit Blend (Grapefruit + Orange: RM23++), Detoxify the Body (Apple + Carrot + Spinach: RM23++), Banana Apple Oatmeal (Banana + Apple + Fresh Yogurt + Oats: RM25++), Greenday (Apple + Celery: RM25++), Heartburn Reliever (Carrot + Spinach: RM23++), Almond Milky (Almond + Low Fat Milk: RM25++), The Hangover Juice (Apple + Broccoli + Cauliflower: RM25++) and Key Limi Kiwi (Honey + Kiwi + Lime + Pear: RM25++).

EASTINLOUNGE06

The pastries and cakes that you might get for the day may include Chicken Curry Puff (RM8++/pc), Egg Tart (RM8++/pc), Apple Pie (RM8++/pc), Shepherd Pie (RM8++/pc), Fruit tart (RM8++/pc), Baked Cheese Cake (RM12++/pc), Mango Mousse Cake (RM12++/pc), Opera Cake (RM10++/pc), Ivory Cake (RM12++/pc, RM60++ for 500g or RM90++ for 1kg) and more. Currently, there is a promotion for all confectioneries at 50% off from 5.00pm until 10.00pm daily.

EASTINLOUNGE07

Overall, The Lounge is a nice place to chill out with friend and family over some light snacks and beverages. It would also be a great place to meet up with business contacts for any discussion.

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 lounge there.

EASTINHOTELMAP

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: 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: 6/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 7/10 (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)

 

GERMAN GALORE PROMOTION AT SWEZ BRASSERIE @ EASTIN HOTEL PENANG

Posted by crizlai On September - 26 - 2012

For meat lovers, especially beef and poultry lovers, you are in for a meaty treat this coming October 2012 as Swez Brasserie @ Eastin Hotel, Penang, would be having its German Galore Promotion for the whole month of October 2012 (1-31 October 2012). You can now savor all the delectable spread of German cuisine under the skillful hands of the Jr. Sous Chef, Chef Kelvin Cheong. However, you won’t be able to try out any pork related items the Germans are famous for as the restaurant is halal. For MAYBANKARD, VISA, CIMB and UOB card members, you can enjoy 15% discount for the Semi Buffet Dinner (Monday to Thursday) and Weekend Buffet Dinner (Friday to Sunday) from 6.30pm – 10.00pm.

GERMANGALORE01

One of the main appetizers of the day would surely be the German Potato Salad (德式馬鈴薯沙拉). This nicely chilled authentic German salad recipe had me digging in for more. It was a simple dish with just a few ingredients and yet the slight creamy and sour flavors in it were truly refreshing and appetizing. Can you imagine a dish with just diced potatoes, diced onions, diced turkey ham, black pepper, vinegar, salt & sugar to taste with a light sprinkles of chopper spring onions can be so fulfilling? Yummy!

GERMANGALORE02

The next appetizer was the German Sauerkraut Salad (德式酸菜沙拉). The sauerkraut which is basically shredded cabbage and sugar under pickling processes through lacto-fermentation, had that slight sourness. When combined with some sliced celery, capsicum, onions and tossed with some sliced bratwurst, it was another great dish to start off prior to a heavy and meaty meal.

GERMANGALORE03

As for main, we had an assortment of German Sausages (Bratwurst) and Chicken Schnitzel served on Rotkohl, with Onion Sauce (with diced turkey ham) and Dijon Mustard as condiments.

GERMANGALORE04

The Germans are the experts in making wurst (sausages) for centuries and they claimed to have created more than a thousand types of wurst throughout Germany, with variants in different regions of course. Their wurst basically falls into 4 categories such as Rohwurst (fresh/raw), Kochwurst (cooked), Buchwurst (boiled/scalded) and Bratwurst (grilled/pan-fried). There are also the schinken (hams) such as the Rohschinken (fresh/raw), Kochschinken (cooked) which would be ideal for topping breads. We managed to try out 5 types of the wurst (chicken & beef) such as the Bratwurst, Foot Long and Weisswurst.

GERMANGALORE05

The Chicken Schnitzel (德式雞排) on the other hand was a hit amongst us. The golden breadcrumbs crusted boneless chicken thigh meat had just the right marinates with a mild touch of parmesan cheese, butter, pepper and a light hint of lemon juice. It was perfect with some sprinkles of roasted almond flakes for the extra crunchiness.

GERMANGALORE06

One of the side dishes that came severed with the main dishes was the Rotkohl (Sweet & Sour Red Cabbage), another staple dish in Germany. Compared to the Sauerkraut, this dish had a more distinctive tangy sweetness from some added apple cider and spices such as cloves and cinnamon barks. Some toasted turkey bacons were added in for a mild tad of saltiness. This dish went well with all the meat dishes.

GERMANGALORE07

Another of the main dishes served was the Beouf (Beef) Stroganoff on some puff pastry. This is quite a flexible dish as it can be use to top any of the starches such as rice, noodles, pasta, bread and more. The taste of this dish was quite similar to those beef stews except that it was rather mild in spices. Basically, you can taste the natural sweetness from a high usage of onions, mild peppery taste from some mustard and black pepper, earthly taste from some mildly sauteed mushrooms and some creamy and sour flavors from the added sour cream. The only doubt I had was on the origin of the dish. It was to be a Russian dish but got famous throughout the surrounding countries and the Germans also claimed it as theirs. LOL!

GERMANGALORE08

A meal won’t be complete if you did not have the national dessert of Germany – the Schwarzwalder Kirschtorte (Black Forest Cake) or simply known as the Black Forest Cherry Torte. Resident Pastry Chef, Chef Franco Ho did a great job here by producing the most amazing slice of cake I had for a long time. The cake was filled with the right sweetness of cream with added juicy black forest cherries. Thumbs up!

GERMANGALORE09

Another two desserts that got the Germans munching practically any time of the day was the Berliner (Berlin Donuts) and Pretzels. The Berliners were simply deep fried yeast dough balls with custard, crème or jam fillings. On the other hand, the Southern Germany favorite of Pretzels came plain with some sprinkles of icing sugar. This light snack would be great if dunked into some black coffee, especially those filtered coffee.

GERMANGALORE10

Overall, Swez Brasserie had its limitation in serving the German cuisine as pork remains the most popular choice of meat in Germany. Due to the restriction in serving pork related dishes, you would see more of chicken, beef or turkey being used as alternative ingredients. The taste of the dishes might differ significantly from the authentic ones by this substitution of meat choices. I do hope there would also be some German schinken (hams) being served during the actual promotion dates rather than having only German wurst (sausages). For bread, it would be great if they also have some of the famous ones such as those with sourdough and/or Pumpernickel, a deep brown colored steamed, sweet-tasting rye bread. These bread choices would be lovely to go with the meaty dishes such as the Beef Stroganoff or maybe Kartoffelsuppe, a potato and wurst soup. I guessed the kitchen should consider serving some German soup as well for those light eaters. There are many soup options in Germany such as the Gebundene Ochsenschwanzsuppe (German Oxtail Soup), Ueberbackene Zwiebelsuppe (German Onion Soup), Graupensuppe Eintopf (German Barley Soup with Bacon) or even a simple Erbsensuppe (German Pea Soup) to consider.

Here’s the summary of the promotion.

GERMAN GALORE PROMOTION (1-31 OCTOBER 2012)
Lunch (12.00 noon – 2.30pm): Monday – Friday
RM48++ (adult), RM24++ (child)
Hi-Tea (12.00 noon – 3.00pm): Saturday, Sunday & Public Holidays
Normal weekend: RM55++ (adult), RM28++ (child)
Festive Occasion: RM68++ (adult), RM34++ (child)
Semi Buffet Dinner (6.30pm – 10.00pm): Monday – Thursday
RM48++ per pax

For MAYBANKARD & VISA card members, you can enjoy 15% discount for Texas Grill Semi Buffet Dinner (Monday to Thursday) and Weekend Buffet Dinner (Friday to Sunday) from 6.30pm – 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.

EASTINHOTELMAP

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: 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: 7/10 (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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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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