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In conjunction with the Thailand’s Songkran Festival, Swez Brasserie @ Eastin Hotel, Penang, would be promoting mouth watering Thai cuisine named Tantalizing Thai for the whole month of April 2012 (1-30 April 2012). The Songkran Festival 2012 would be over 3 days from Friday, 13 April 2012 to Sunday, 15 April 2012. Mahasongkran on 13 April 2012 would mark the end of the old year. Wan Nao (14 April 2012) is the day after and 15 April 2012 is Wan Thaloeng Sok, the start of the Thai’s lunar calendar aka New Year Day. The Songkran Festival is also known as the Water Festival where locals as well as tourists would splash strangers on the streets with water, all in the spirit of good fun.

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Some of the dishes in the promotion would include dishes like appetizer such as the Spicy Seafood Salad (Yum Talay/ยำทะเล/泰式海鮮沙拉). The dish would have a seafood combination of cooked prawns, mussels and squids, together with some big onions, tomatoes and spring onions, all tossed in a spicy, sweet and sour dressing. The dressing was simple as it had some chopped garlic, red chilies, green chilies, some sugar, fish sauce and lime juice. Although the salad was fresh and appetizing, it lacked the authentic Thai flavors. It would be better if some mint and cilantro leaves were to be added in. Furthermore, the sugar should be replaced with palm/brown sugar for that unique sweetness. I won’t mind having some juicy scallops and fish fillet added in this dish too~ 😛

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Thailand’s Spicy Prawn Soup with Lemongrass & Lime Juice (Tom Yam Goong/ต้มยำกุ้ง/泰式酸辣鮮蝦東炎湯) would be one dish that you should not miss out in any Thai cuisine due to the unique unity of tastes from the 4S – spicy, sour, sweet and salty. If not, the dish won’t be ranked #8 in the Top 50 Most Delicious Food in CNNGO recently. With the teaming of flavors from the lemongrass, galangal, kaffir lime leaves, shallots, garlic, chilies, fish sauce and lime juice, it was a bowl of heavenly dish. The dish had straw mushrooms instead of the usual abalone mushrooms. The flavor was rather mild for a spicy lover like me but it would be subtle enough for general consumers. I would love to have the dish with a mild touch of nam prik pow (น้ำพริกเผา/Thai chili paste) added in plus some natural fresh taste from some cilantro and fresh tomatoes. This dish had some evaporated milk added in for that extra creaminess. The prawns used were from a harder shelled species. I still prefer mine with white shelled prawns.

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Thai style steamed fish would also be another dish not to miss out as it has all the nice flavors from the freshly used ingredients. We had the Steamed Sea Bass with Spicy Garlic & Lemon Sauce (Pla Kapong Neung Manao/ปลากะพงนึ่งมะนาว/泰式酸辣蒸石甲魚). The dish had cilantro roots flavor boosted sea bass fillet topped with a spicy, sweet and sour dressing. The dressing basically consisted of chopped garlic, red chilies, Serrano pepper fiery like local chili paddy with a mild sprinkle of sugar and lemon juice.

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Great Thai style duck dishes would be quite limited outside of Thailand but Swez Brasserie managed to come out with one flavorful duck dish such as the BBQ Roasted Duck in Red Curry (Gaeng Phed Ped Yang/แกงเผ็ดเป็ดย่าง/紅咖喱燒烤鴨). This curry had a sweet, creamy and salty taste from double coconut cream, red chili paste, sugar and fish sauce, enhanced with flavors from Thai basil, Thai apple eggplant, pineapple, cherry tomatoes and seedless grapes. This was an awesome dish as the roasted duck slices had all the flavors soaked within the meat. Although it was a nice dish to go with hot steaming rice, I found the creaminess to be a bit too thick to my personal liking. Moreover, the sweetness was not close at all to the sweetness from the usage of some natural palm sugar.

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There would always be some Thai street food served during the promotion. One such dish would be the Thai Style Fried Noodles with Prawns (Pad Thai Goong/ผัดไทยกุ้ง/泰式鮮蝦炒粿條). The noodles were Thai made flat rice noodles, soaked to soften to get the right al dente. The noodles were fried with some garlic, shallots, unsalted turnip, dried shrimps, deep fried bean curd, fish sauce, tamarind paste, some sprinkles of sugar and a squeeze of lime juice. These fried noodles would then be wrapped into a thin layer of fried egg and serve with some deep fried prawns. The noodles would be served with some coarsely crushed peanuts, chili flakes, sugar, raw spring onions and raw bean sprouts. You can adjust your level of spiciness and sweetness by adding in the chili flakes and sugar a bit at a time.

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Thai desserts are something to crave about especially when you need some sweetness to boost up your day. We had the Mango Sticky Rice (Khao Niao Mamuang/ข้าวเหนียวมะม่วง/香芒糯米粒) which had coconut milk steamed glutinous rice, served with sweet golden Thai mangoes and slightly salted coconut cream. It had some deep fried mung beans garnished for that extra crunch. The whole combination was perfect to end a meal. It would be great if the kitchen would add in some screwpines (pandan) flavored steamed glutinous rice too.

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Overall, the dishes served here were more towards the taste buds of the general consumers. Thai dishes used a lot of fresh ingredients such as fiery hot chilies and fresh herbs to enhance the flavor of its cuisine in which the kitchen did not level up to that extent. It would be good for the general consumption who could not take much spiciness but the dishes were nowhere near to the authentic flavors of the real Thai cuisine such as what I had at my favorite Annathai-Kitchen at Pulau Tikus, Penang. The good news would be that you would be served with lots of fresh seafood.

Here’s the summary of the promotion.

TANTALIZING THAI PROMOTION (1-30 APRIL 2012)
Lunch (12.00 noon – 2.30pm): Monday – Friday
RM48++ (adult), RM24++ (child)
Hi-Tea (12.00 noon – 3.00pm): Saturday & Sunday
Normal weekend: RM55++ (adult), RM28++ (child)
Festive Occasion: RM68++ (adult), RM34++ (child)
Semi Buffet Dinner (6.30pm – 10.00pm): Sunday – Thursday
RM48++ per pax
Seafood Supreme Themed Buffet Dinner (6.30pm – 10.00pm): Friday
RM80++ (adult), RM40++ (child)
Mongolian Grill Themed Buffet Dinner (6.30pm – 10.00pm): Saturday
RM80++ (adult), RM40++ (child)

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 are an adventurous diner looking for exotic dishes from other Asian countries, you would realize that Vietnamese restaurants no longer exist in Penang as far as some years back. For the month of March 2012, it’s great to have Swez Brasserie @ Eastin Hotel, Penang, to come out with such a promotion named Vivacious Vietnam. A large number of Vietnamese dishes would be added in their daily buffet spread. Here’s the summary of the promotion.

VIVACIOUS VIETNAM (1-31 MARCH 2012)
Lunch (12.00 noon – 2.30pm): Monday – Friday
RM48++ (adult), RM24++ (child)
Hi-Tea (12.00 noon – 3.00pm): Saturday & Sunday
Normal weekend: RM55++ (adult), RM28++ (child)
Festive Occasion: RM68++ (adult), RM34++ (child)
Semi Buffet Dinner (6.30pm – 10.00pm): Sunday – Thursday
RM48++ per pax
Seafood Supreme Themed Buffet Dinner (6.30pm – 10.00pm): Friday
RM80++ (adult), RM40++ (child)
Mongolian Grill Themed Buffet Dinner (6.30pm – 10.00pm): Saturday
RM80++ (adult), RM40++ (child)

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Let’s start from the Soup and Salad Bar Sections. The Soup Section basically consisted of two types of soup such as the Vietnamese Pineapple Chicken Soup which had traces of chicken cubes, bamboo shoots, pineapple and tomatoes. It was mild and nothing special at all as it lacked the strong flavor from the bamboo shoots. At least the second soup which was the Crab Meat Soup with Asparagus had a richer seafood taste that suited me well. There were two “Make Your Own Salad” stations. One station had coral red lettuce, iceberg lettuce, frisee, boiled kidney bean, alfalfa sprouts, corn kernel, cherry tomatoes, pea sprouts, croutons, raisins, pickled olive, pickled onions, pickled zucchini, red pepper in oil, pickled black olive, pickled capers and cheese powder, to be topped with either vinaigrette dressing, French dressing, pesto dressing, thousand island dressing or Italian dressing. The other station had a more meaty selections such as roasted chicken slices, deep fried hams, coral red lettuce, frisee, black olive, cheese cube, carrots, cherry tomatoes, red & green capsicums, cucumber and onions, to be dressed with a citrus tasting green salad dressing and ranch salad dressing. There were also some bread rolls and loaves available with butter and margarine spreads.

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Also at the Salad Bar were two types of Western Cold Platters being served such as the Beef Salami and Smoked Duck Breast cold cuts. The Smoked Duck Breast excelled better in terms of smoky flavor, taste and cuts. Some ready-made salads were also available such as the Bamboo Shoot Salad, Ground Meat & Crab Meat with Grapefruit Salad, Mixed Celery & Sea Bass Fillet Salad, Grilled Eggplant Salad with Vietnamese Dressing, Asparagus Salad, Grilled Paprika Chicken Salad, Fresh Crystal Spring Rolls with Beef and a selection of canapés.

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Three items were served at the Action & Noodle Counter. Firstly, it was the Shrimp on Sugar Cane. As for texture and taste, it was quite fine but on a saltier side. Luckily, the condiment of a lightly fresh greens sweet sauce saved the dish from being too disastrous.

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The Egg Pancake with Prawns was one of my favorite since it was done fresh. The fragrantly cooked prawns with some capsicum slices cooked in some sweet chili sauce blended in real well with some sliced iceberg lettuce, wrapped in an egg pancake.

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The Beef Noodles Soup did not suit my taste bud at all. It lacked the sweetness from some marrow or knuckle bones as it tasted more like chicken stock being used instead. Moreover, local “koay teow” flat noodles were used instead of the Vietnamese bahn pho or Thai chantaboon rice sticks, thus the noodles became too soggy if left alone for a long period of time. On top of the beef slices, fresh bean sprouts, red chili slices, cilantro, spring onions and chili paste being added in, the whole dish lacked the spicy and herb filled punch. I guessed the kitchen has to look more into some additional usage of ginger, clove, cinnamon stick, star anise and fish sauce to push up the flavors for this noodle soup.

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The Hot Dishes Section mainly consisted of a mix and match dishes not only from Vietnam but also from other countries such as Malaysia, Singapore, Indonesia, Germany, France, Italy and India. The spread included Nasi Tomato, Rendang Ayam, Goreng Sayur Campur, Stuffed Crabs, Sauteed Cauliflower with Prawns, Sliced Beef with Lemongrass, Fried Shrimp with Coconut Sauce, Stewed Sea Bass in Claypot, Stir Fried Chicken with Cashew Nuts, Stir Fried Bitter Gourd with Egg, Stir Fried Rice Vermicelli with Assorted Meat, Sauteed Vegetables with Almonds, Roasted Sweet Potatoes, Grilled Lamb Chop, Steamed Rice, Spring Rolls, Vegetarian Fried Rice, Long Bean Sambal and Aloo Gobi.

Personally, I quite like some of the dishes from the hot dishes section. The Nasi Tomato was full of fragrance from some of the nicely added spices. The Rendang Chicken cut was rather large and went perfectly well with the tomato rice. The Goreng Sayur was common just like those served at the Nasi Kandar stalls with added turmeric powder. The Stuffed Crab was just average as the stuffing had the texture of fish balls and tasted just like spiced fish balls without some added crab meat. The Sauteed Cauliflower with Prawns was also common. The Sliced Beef with Lemongrass had tender beef slices but lacked the spicy flavors. The Fried Shrimp with Coconut Sauce practically had the taste of frozen prawns without flavors. The back of the prawns should have some slits to allow flavors to seep in the flesh. The Stewed Sea Bass in Claypot tasted quite fine and it had chunks of fresh fish being used. The Stir Fried Chicken with Cashew Nuts was nice. The chicken cuts were juicy and tender. With the nutty flavors from the cashew nuts, the whole combination was perfect. The Stir Fried Bitter Gourd with Egg was simple but it had a nice fragrance from the added chili oil. The Stir Fried Rice Vermicelli with Assorted Meat was just average. The Sauteed Vegetables with Almonds no doubt was a simple dish but the roasted almond flakes sure pepped up the flavors. The Roasted Sweet Potatoes was just another simple stir fried dishes with added capsicums and onions. The Grilled Lamb Chop somehow was under marinated and a bit too tough. The chops had a strong lamb taste. Steamed Rice was just steamed rice. The Spring Rolls was normal. The Vegetarian Fried Rice basically was not my type of fried rice dish as it lacked flavors. The Long Bean Sambal which had some added deep fried bean curd was just nice. The Aloo Gobi which had cauliflower stir fried with some turmeric powder and cumin was totally out from the ones I had elsewhere. The dish was rather dry and lacked the taste from more spices and cilantro as garnishing. I saw only gobi (cauliflower) but where were the aloo (potatoes) then?

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The Dessert Section had 6 flavors of Nestle Ice Cream with different types of toppings, Assorted Fruit Platters, Assorted Cakes and Pastries, Jelly, Pudding, Green Bean Soup, Assorted Local Nyonya Kuih and a few choices of Vietnamese delicacies.

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Basically, there were a few of the Vietnamese desserts that caught my attention. One of them was the Banana in Rich Coconut Sauce. It had cooked banana with young coconut meat in slightly sweetened fresh coconut milk. It was perfect to end the meal. Without the availability of shaved iced, I added in some Vanilla ice cream for that extra creaminess. Slurps~ 😛

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Another great dessert was the Glutinous Rice Ball in Gingered Brown Syrup (Che Troi Nouc). The soft glutinous rice ball with either red bean paste or pandan kaya paste went well with the gingered syrup.

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There was also the Vietnamese Rice Cake. The filling tasted like out Malaysian ketupat but with green bean powder sprinkled on those small piece of rice cakes. There was nothing special about this dessert as it was not sweetened at all.

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Another of the dessert that caught my curiosity was the Vietnamese Potato Cake. It looked just like apple pie with sprinkled grounded cinnamon but the taste was not up to my expectation. I was surprised that normal French fries potatoes were used instead of sweet potatoes. Somehow the taste did not blend in real well as a sweet dessert.

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Overall, the spread served here were more towards international dishes with at least half of the dishes consisted of Vietnamese cuisine. No doubt it was a well balanced mix and match dishes that would suit just anyone but I personally found that the taste and flavors for the Vietnamese dishes were too mild to my liking. The dishes somehow did not have much of the authentic Vietnamese cuisine. The kitchen should have looked into dishes with a much heavier usage of fish sauce, shrimp paste, fermented beans, spices and herbs.

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)

 

Make this Valentine’s Day your soulful journey towards greatest love by sharing what’s the best for both parties. Nothing can turn out as romantic as a candlelight dinner. Let the experts serve both of you as king and queen on this special day. Let yourself enjoy all the romantic and precious moments you have together. Let Swez Brasserie @ Eastin Hotel Penang, offer you the ultimate ardent indulgence of a delectable Valentine’s Day Set Dinner at RM198++ per couple while being serenaded by sentimental music on this romantic evening.

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Other than getting a beautiful and fluffy pair of imported teddy bears, you would be complimented with either a glass of red wine or mocktail. You have the option to choose the Argentina produced Merlot 2010 red wine or Lover’s Isle mocktail. The mocktail would consist of a concoction of pineapple juice, orange juice, mango juice with grenadine syrup.

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As for Appetizer, you would be served with Chilled Ocean Tartar with Pickled Mushroom, Asparagus and Beetroot Dressing. The freshly peeled crab meat, chopped prawns, onions, parsley with a hint of chopped red chilies all mixed up in some tartar sauce was a great seafood experience. This concoction was topped on some vinegar picked button mushroom slices and blanched asparagus, garnished with some black colored sturgeon caviars and served with some beetroot dressing. The beetroot dressing had a hint of chopped onions, vinegar and sugar. The taste was simply refreshing when combining a bit of everything in the mouth. This appetizer with a tad of creaminess, sweetness and sourness sure boosted up my appetite for more dishes to come.

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As for Soup, we were served with the Oven Baked Pumpkin Soup with Crispy Pumpkin Seeds. One sip and you would realize that it was not simply done. The soup had that sweetness not only from the baked pumpkin but also from some thick vegetable stock. Combined with the creaminess from the whipped butter cream and coarsely crushed roasted pumpkin seeds, it was indeed my perfect kind of soup. You can get the waiter to grind in some black pepper for that extra peppery flavor.

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As for the Main Course, it was either fish or chicken. We were first served with Pan Fried Cod Fish on Sweet Potato Puree with Carrot Mustard Sauce. For fish lovers, this dish would indeed suit you well. It was a thick slab of cod fish, mildly herbed, salted and pan fried to perfection with the juiciness still locked within the fillet. With a little twist of some lemon juice, a small scoop of the sweet potato puree and a little dab on the carrot mustard sauce, it was a mouthful of freshness.

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The next main course option was the Baked Chicken Wellington with Spinach and Gravy. Well, I did fell in love with the Baked Beef Wellington dish once at the Swez Brasserie and this dish was done just as good as the other. The preparation of this poultry dish was somewhat quite similar to the chicken cordon bleu with rolled up chicken fillet. Instead of having ham and cheese rolled up and coated with breadcrumbs prior to deep frying, this dish had a sprinkle or two of paprika, chopped onions and mushroom rolled up and wrapped in puff pastry prior to baking. It went well with the accompanied brown sauce and sautéed baby spinach with chopped garlic.

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The Dessert truly would express your love for each other significantly with the Endless Love being served. It had a chocolate fenced up heart shaped strawberry mousse served with two mini jackfruit filo pastry wraps with clear vanilla sauce, a strawberry and a chocolate stick. You would also get a Valentine’s Day Mocha Praline on that day. It was a simple dessert to me but was very well presented.

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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)

 

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