CRIZ BON APPETITE

For those mushroom lovers, you are in luck today as I’m going to share a simple bean curd sheets dish with an assortment of the earthly flavored mushrooms. I call this dish DEEP FRIED BEAN CURD SHEETS WITH ASSORTED MUSHROOMS. The rich in antioxidant mushrooms are low in fat and carbohydrates plus zero cholesterol with high proteins, vitamins, minerals, water and fiber. They contain natural insulin and enzymes which break down the starch and sugar in food. So, it’s surely a healthy dish for all~ 🙂

INGREDIENTS:
10pcs fresh bean curd sheets (tao bor/yuba/腐皮卷 – Each piece cut into 3 pieces. Deep fry until golden brown)
1/2” young ginger (scrape off skin, julienne)
1 palm size wood ear fungus (soak, cut into bite size)
10 medium size Chinese mushrooms (soak, cut into halves)
20 straw mushrooms (cut into halves)
2 packs Shimeji mushrooms (50g x 2, cut off roots, wash well, drain dry)
1 small carrot (remove skin, cut into half and slice into 1/4” thick semi circle, blanch)
5-6 tbsp mushroom sauce/vegetarian oyster sauce
2 tsp sesame oil
1tbsp corn flour (dilute in some water)
1 cup vegetable stock
2tbsp vegetable oil
Salt & pepper to taste

OPTIONAL:
Enoki mushrooms
Button mushrooms
Shao Xing wine (1 tsp)
Spring onions (cut into 1” length)

PREPARATIONS:
• Heat up the oil in a wok and sauté the julienned young ginger until fragrant.
• Add in the mushroom sauce and sesame oil. Stir evenly for about 1 minute.
• Add in the vegetable stock and bring to boil.
• Set fire to LOW and add in the wood ear fungus, Chinese mushrooms, straw mushrooms and Shimeji mushroom and simmer for another 5 minutes.
• Add in salt and pepper to taste plus the diluted corn flour to thicken the gravy.
• Pour in the deep fried bean curd sheets and sliced carrots. Stir evenly for about 2-3 minutes.
• Scoop out and serve with hot steaming rice.
• You might want to garnish with some spring onions to bring out the colors.

(Serves: 5-6)

You might wonder what fresh bean curd sheets are? Here’s a photo on this wonderful ingredient.

YOU CAN CHECK HERE FOR MORE RECIPES.

Have you ever got tired of having rice with your dishes? Maybe you could try cooking a vegetarian curry dish that would go very well with bread of any type or even wrap it in those pre-packed spring roll skins and deep fry for some great snacks. Let me share with you my simple CHICKPEAS AND SWEET POTATOES CURRY recipe today. It’s up to your own creativity whether you would love to have it as stuffed pita, vegetarian curry spring rolls, curry puff, samosa or simply dip your chapati, naan, roti canai (roti paratha) or bread in it. The options are endless.

INGREDIENTS:
500g sweet potatoes (remove skin & dice into 20mm cubes)
300-400g of chickpeas (steam until cooked or canned ones)
1 small carrot (remove skin & dice into 15mm cubes, blanch until cook)
2 tomatoes (remove seeds and dice)
2 stalks of curry leaves (replaceable with 3 basil leaves)
2 tsp ginger powder (replaceable with grated ones)
1 tsp chili powder (add more for a spicier version)
1 tsp turmeric powder (kunyit)
2 tsp ground cumin (jintan putih)
3 tsp ground coriander (ketumbar)
1.5 cups vegetable stock
2 tbsp vegetable oil
Salt, sugar and pepper to taste

OPTIONAL:
1 big onion (diced)
2 cloves garlic (chopped)
Mustard seeds
Broccoli
Cauliflower
Long beans
Coconut milk
Evaporated milk

PREPARATIONS:
• Heat up about 2 tablespoon of oil and sauté the ginger powder, chili powder, turmeric powder, ground cumin and ground coriander until fragrant.
• Add in the curry leaves and sweet potatoes and stir fry thoroughly.
• Add in the vegetable stock and bring to boil. Once boils, switch your fire to LOW and let the potatoes simmer until tender. It would take about 20-25 minutes.
• Add in the steamed chickpeas and carrot. Let it simmer for another 5 minutes or so.
• Add salt, sugar, pepper to taste.
• Scoop out and serve with your choice of starch (rice, bread, etc).

(Serves: 4-5)

YOU CAN CHECK HERE FOR MORE RECIPES.

Many Asians love to have some stir fried rice vermicelli as not only would the dish be cheap and good but also quite filling. It has been known as the “Poor Man’s Sharks Fin” to many. However, what I’m going to share today would be something out of this world as this dish would not be available for sale anywhere on the streets. It’s FRIED VERMICELLI WITH FERMENTED SOY BEANS AND BEAN CURDS. This dish would taste nice either hot from the wok or even cold from your chiller.

INGREDIENTS:
250g rice vermicelli/bee hoon (soak in water until 70% soft)
1 small carrot (remove skin & julienne)
1/2 cabbage (slice thinly)
10 Chinese mushrooms (soak & slice thinly. Retain juice. Marinated with some soy sauce, sesame oil, sugar and pepper)
Oil

Frying sauce:
2 tbsp grounded fermented black bean paste (tao cheong)
2pcs fermented red bean curd (tao joo/nam joo)
2pcs fermented bean curd in chili & sesame oil
3 tbsp sesame oil
2 tbsp soy sauce
1 1/2 tsp sugar
1/2 tsp salt
1/4 cup water

Note: Smash the fermented bean curds into paste and mix the rest of ingredients above thoroughly. Lastly, add the water to make it into a sauce for frying later.

PREPARATIONS:
• Heat up about 2 tablespoon of oil and sauté the sliced mushrooms until fragrant. Scoop and leave aside.
• Add in another 3 tablespoons of oil and pour in the “frying sauce” combination and sauté for about 5 minutes until fragrant.
• Add in one cup of the retained mushroom juice. If not enough, you can add in some hot water to make it up to a cup. Once boils, switch your fire to LOW.
• Add in the julienned carrot and sliced cabbage and let it cook about 2 minutes.
• Add in the soaked rice vermicelli and sauteed mushrooms.
• Stir evenly until the rice vermicelli softened to the texture you prefer.
• Scoop out and serve with some vegetarian sambal belacan. If you can’t buy it, you can make some with my vegetarian sambal belacan recipe here.

Note: You can chill any remaining of the dish in your chiller. It tastes great being chilled too.

(Serves: 3-4)

YOU CAN CHECK HERE FOR MORE RECIPES.

Many Chinese restaurants would serve this ingredient in the menu but not many diners are aware of its versatility as it can be used in many ways depending on how it’s been prepared. Some would just deep fry it as a snack and serve with chili sauce. Some would use it as another ingredient in their vegetarian dishes which would consist of mainly of vegetables and mushroom. This special ingredient is fresh bean curd sheet and sometimes known as yuba. Today, I’m going to share with you how to cook VEGETARIAN SCRAMBLED EGGS WITH GINGER IN SESAME OIL. It’s so simple that you can just stir it up within minutes without any skills.

INGREDIENTS:
10pcs fresh bean curd sheets (tao bor/yuba/腐皮卷 – Cut into 5mm length)
1/4 cup vegetable oil
1/4 cup sesame oil
200g young ginger (scrap off skin, fine julienne)
Pinch of salt and sugar
Some pepper
Soy sauce to taste

PREPARATIONS:
• Heat up both the vegetable and sesame oil in a wok and sauté the julienned young ginger until fragrant.
• Add in just a light pinch of salt and sugar. Stir evenly.
• Add in the sliced fresh bean curd sheets and stir thoroughly.
• Sprinkle some grounded pepper and soy sauce to taste.
• Scoop out while straining out all the remaining oil and serve with hot steaming rice.

(Serves: 5-6)

You might wonder what fresh bean curd sheets are? Here’s a photo on this wonderful ingredient.

YOU CAN CHECK HERE FOR MORE RECIPES.

From a Nyonya dish yesterday, let’s head on for something Indonesian today with the use of tempeh (pronounced as tem-pay). Tempeh which uses soybeans would undergo a fermentation process. The fermented soybeans would form a cake like block and normally would be wrapped in banana leaves to be sold at the wet market. Though bland in taste in raw form, this delicious staple food of the Indonesian, either as snack or used in cooking, had become the alternative ingredient for vegans as meat substitution. The best part is that you would have no cholesterol worries at all. This nutty rich flavored, chunky textured and chewy consistency tempeh has a high source of protein, dietary fiber and vitamins. So for today, it’s just a simple SPICY STIR FRY YARDLONG BEANS WITH TEMPEH recipe.

INGREDIENTS:
300g yardlong beans (cut into 1.5”/4cm length, blanch semi cook, drain)
20-30 pc tempeh (bite sizes)
4 tbsp olive oil/vegetable oil
2-3 tbsp vegan sambal belacan (cultured soy beans, sea salt & chili paste)
1/2 cup vegetable stock/1tbsp Vegeta with 1/2 cup hot water
Salt & sugar to taste

Note: If you can’t get vegan sambal belacan at your local vegan grocery store, you can use my recipe below.

Vegan Sambal Belacan Recipe:
12 red chilies (remove seeds)
5 bird’s eye chilies (cili padi)
2” galangal
3” lemongrass stalk (slice thinly)
2-3 Kaffir lime leaves
1 small tomato (remove skin and seeds)
1 tbsp ginger flower (bunga kantan, thinly slice)
2 tbsp miso paste/blended fermented black beans
3 tbsp toasted mushroom stems (coarsely blended/pounded)
A bit of water (for easier blending)

Preparations: Just blend all the ingredients above in a food processor. Add a light pinch of organic sugar and some sea salt to taste. Heat up 2-3 tablespoons of olive oil and sauté the above until semi dry. Add in some lime juice when needed to serve with fried items.

OPTIONAL:
A handful of toasted cashew nuts/peanuts
French beans (substitute)
Four angled beans (substitute)

PREPARATIONS:
• Heat up the olive oil in a wok and sauté the vegan sambal belacan until fragrant.
• Add in the tempeh and stir evenly.
• Add in 1/2 cup of vegetable stock and let it simmer until the gravy thickens under LOW FIRE.
• Add salt and sugar to taste.
• Add in the blanched yardlong beans (sometimes known as snake beans with a rougher surface) and stir evenly until cooked.
• Scoop out and serve with hot steaming rice.

(Serves: 3-4)

YOU CAN CHECK HERE FOR MORE RECIPES.

Who does not like curry dishes, especially with the frequent chilly weather? As the Indian Ayurvedic medicine records had mentioned that a bit of spices in your diet occasionally would strengthen your body even more. All the spices used here have at least some medicinal properties against some ailments. Well, the statement would be quite true unless you are a person with a weak stomach issue. Since it’s still the vegetarian food period for most Chinese Buddhist, two main ingredients such as shallots and garlic have been removed from the recipe due to their beliefs. Alternatively, salted fish bones had been replaced with deep fried bean curd sticks and other seafood had been omitted. As for today, I’ll be sharing my VEGETARIAN SALTED FISH BONE CURRY recipe, a Nyonya style cuisine which we had loved for generations. As some of my friends who had tasted this dish had said, “You can’t get enough of it even though it was cooked to suit vegans.”

INGREDIENTS:
300g bean curd stick (cut into 1” length and deep fry)
20-30 tofu puff (cut in diagonal halves)
1 stalk lemongrass (wash, cut into two, roughly smashed)
20 long beans (wash, cut into 1.5”/4cm length)
100g cabbage (wash, cut into 2cm x 5cm wedges)
1 carrot (remove skin & diagonally cut into 10mm thickness)
2 tbsp chili paste (add more for extra spiciness)
1 tbsp curry powder
1 tsp turmeric powder
1.5” young ginger (grated)
2 cups vegetables stock/1-2 tbsp Vegeta with 2 cups of hot water
1/2 cup thick coconut milk (you can add another 1/4 cup for a creamier version)
Oil
Salt & sugar to taste

OPTIONAL:
1 long eggplant
Some mustard seeds
Some curry leaves
Pineapple slices
10 shallots and 4 cloves garlic (blended – for non-vegetarian)
Salted threadfin fish bones (tan au kiam hoo kut – cut into chunks, soak, drain & deep fry – for non-vegetarian)
Prawns and/or cockles

PREPARATIONS:
• Heat up about 3 tablespoons of oil and add in the grated young ginger, chili paste, curry powder, turmeric powder, smashed lemongrass and saute until fragrant.
• Add in the vegetable stock and bring to boil under MEDIUM FIRE.
• Add in 1/4 cup of coconut milk, sliced carrots, long beans and cabbage and let them simmer under LOW FIRE for about 10 minutes or until the carrots are cooked.
• Add the deep fried bean curd sticks, tofu puff, salt and sugar to taste. Let them simmer for another 5-10 minutes.
• Add in the remaining 1/4 cup of coconut milk. Bring to a quick boil and off the stove.
• Dispose the lemongrass.
• Let the cooked dish sit in the wok for 10-15 minutes to absorb more flavors before serving with hot steaming rice.

(Serves: 5-6)

YOU CAN CHECK HERE FOR MORE RECIPES.

Here’s another simple and healthy vegetarian recipe for this season. My STIR FRY LOTUS ROOTS WITH CEREAL would surely keep you filling up that plate of rice. Lotus root is said to melt mucus accumulation in the body, especially in the respiratory system. On the other hand, cereal is a great food source for energy. As for vegan butter/margarine for this dish, it might not be easily available in some countries. Alternatively, you can replace this ingredient with olive oil or tahini but the taste might differ extensively.

INGREDIENTS:
1 lotus root (about a foot/30cm, remove skin and cut into 5mm thickness)
10 cili padi/5 green chilies (bird’s eye chilies – cut into small slices)
3 stalks curry leaves (wash well and pluck all the leaves)
5 tbsp vegan butter/margarine
40g/8 tbsp Cereal (Using Nestum brand here)
Salt & sugar to taste

PREPARATIONS:
• Heat up some oil in a wok and deep fry the cut lotus roots until cook. Scoop and drain excess oil on kitchen towel.
• Empty the wok and heat up the vegan butter/margarine under LOW FIRE until melted.
• Add in the cereal, cili padi, curry leaves and stir fry until fragrant.
• Add the deep fried lotus roots and stir thoroughly.
• Add in salt and sugar to taste.
• Serve immediately with hot steaming rice.

(Serves: 5-6)

YOU CAN CHECK HERE FOR MORE RECIPES.

At times, I would love to have some simple stir fry greens to go with my meal. Let me share with you my STIR FRY BABY SPINACH WITH GINGER AND WOLFBERRIES recipe which is ideal for a meatless meal as well as for kids. Garlic won’t be added in as it would also suit those undergoing vegetarian diet during these few days of meatless retreat. Spinach has many healing properties and is rich in minerals and vitamins. Regular consumption would be great for the maintenance of healthy eyes, cardiovascular system and nervous system. Wolfberries on the other hand are nutrient-dense superfood which has high antioxidant contents. They are believed to enhance the immune system, improve eyesight, protect the liver and improve the blood circulation. The usage of the powerful antioxidant ginger here would also benefit the body as it enhances the body’s internal production of antioxidants. Thus, less diseases and slower aging process for the consumers.

INGREDIENTS:
1kg baby spinach (pluck leaves & young stems, clean & drain)
1 thumb size young ginger (finely julienne)
150g dried Chinese wolfberries/Goji berries (wash & drain)
2 tbsp olive oil
Salt & pepper to taste

OPTIONAL:
100g baby anchovies (deep fried)
Some sliced Shitake mushrooms
Garlic

PREPARATIONS:
• Heat up some olive oil in a wok.
• Add in the julienned young ginger and sauté until fragrant.
• Add in the baby spinach and stir fry until almost cook.
• Add the wolfberries and stir thoroughly until the baby spinach leaves are cooked.
• Add in salt to taste.
• Serve immediately with hot steaming rice.

Note: No water is added as the baby spinach would release some juice in the process of cooking.

(Serves: 4-5)

YOU CAN CHECK HERE FOR MORE RECIPES.

Tao Authentic Asian Cuisine, an upscale restaurant that serves All-You-Can-Eat buffet with specialties ranging from Japanese, Chinese, Thailand and other foreign or ethnic food plus a different concept outlet by the name of Yea Japanese BBQ & Shabu Shabu, has officially opened another branch at Penang Times Square recently on 25 September 2012. The latest branch, which is also a pork-free outlet, was the biggest amongst all the branches and can accommodate more than 150 pax at one time with quite a handful of private cubicles for private functions. Priced at RM46++ for lunch*, RM62++ for dinner* and child (90cm to 140cm in height) having to pay half price, this branch has the most buffet spreads (other than the ones ordered from the menu) amongst all their outlets in Malaysia. Currently, they have an “early bird” promotion where a 10% discount would be given to those who had checked in between 5:30pm and 6:30pm from Monday until Friday.

Important Note (*): Please check the time and price as stated right at the end of this post for more detailed information as they can differ on different days.

The unique part about dining in this branch compared to their other branches would be that this one has an almost a full buffet spread without even having to order from their ala carte menu. Let’s start by studying what they have to offer at their appetizer section. Firstly, it was the cold section where you have options for fresh mussels, oysters and cooked prawns, followed by a vast variety of sushi for just anyone. Fresh seafood and sushi lovers would surely love this section.

The next section along the U shaped counter would be the cold cuts and other appetizers. Sashimi lovers would love this section as it had fresh cuts of white & red tuna, salmon, smoked squids. On top of that, there were some sugar coated cashew nuts for you to munch while waiting for your food to be prepared at a later stage. Next to those cold cuts would be some appetizers for the day. Those appetizers would be like chuka wakame (pickled seaweed), salmon salad, salted anchovies with peanuts, honey lotus roots, jellyfish salad, flavored deep fried sakura ebi and 3 layer egg.

Opposite would be the section for salads and some precooked dishes. You would have some greens and fruit to create your own salad with the dressings provided. There would also be the Oden stove for you to savor those skewers of goodies. Basically the stock was made out of a light soy based dashi stock with additional flavors emitted by the skewers of meat, fish cakes and vegetables. That was the Japanese way of having “Yong Tau Fu” during winter. Two dishes of precooked dishes were provided on that day and they were Sweet & Sour Salmon and Beef Stew.

The next section was the Kushiyaki (skewer grill) and Teppanyaki (iron griddle cooking) section. There were a large variety of skewed items and raw items at the counter. Just pick whatever you like and the chefs would cook them perfectly to your preference and send to your table.

Finally, you have the dessert section to pick what you like. There would be the chocolate fountain, pastries, jellies, “tong sui” and King’s ice cream to look out for.

Now let’s have a look at some of the common dishes that would be available in the Ala Carte Menu throughout all the branches. The menu would have different categories such as cold cut, soup, agemono (fried dishes), yakimono (grilled), itame mono (main dish), nabemono (noodle soup), mushimono (steamed) and temaki (hand roll). Since the buffet spread were already real impressive, we just tried out some of the dishes in the menu. We started with the Abalone Slices. It came with some salad dressing. The dish’s name might be classy and pricey but what we had were actually mock abalone which had the common name “gui fei” abalone. They were processed squid meat, cut to have a standard shape and thickness.

I quite love the next dish which was the Pickled Papaya Salmon. The slight sour sweet papaya pickles wrapped with a fresh layer of salmon and dressed with a tangy dressing was perfect for my meal.

I have always been a fan of Chuka Idako (Seasoned Baby Octopus). The preparation was not like those I have tried at other Japanese restaurants. The ones here had a more personal touch with a more coarsely prepared homemade sauce. However, I found them to be lacked of a unique flavor – toasted sesame seeds. This addition would surely boost up the taste further.

The next dish was the Japanese version of croquette called Cheese Korokke. It was nothing fanciful except for some cheese flavored minced meat and potatoes with an over sprinkles of black pepper.

Then there was the Coconut Shrimps. It was oily a bit without an underlay kitchen towel to soak the excess oil but can be palatable with some nice dressings.

We also had some Fried Fish Balls. It was just normal with some fish paste coated with some bread cubes and deep fried until golden brown.

The Tori Miso Yaki (Grilled Chicken Thigh) was rather impressing as the chicken pieces were well marinated and given a nice caramelized texture on the skin. Delicious!

Beef Bacon Skewers were served next. It was simple and yet fulfilling with a kani (crab) stick and some enoki mushrooms wrapped within the beef bacon prior to a light grilling.

We also ordered some Motoyaki Scallops. They were average as the sauce applied was on a saltier side.

There was also the Kyuri Wasabi Saba (Grilled Mackerel with Wasabi) which had a light grill. It was nicely done with a nice flavor and not fishy at all.

For lamb lover, you should go for the Teppan Lamb. It was heavenly delicious. I won’t mind having the dish with some garlic rice if not for the wide selection at the buffet line. LOL!

Carefully prepared with a light touch of spiciness, the Tsubu Gai Itame (Stir Fry Japanese Whelk) would also go well with rice. The chef did a great job of not cooking the sea snail meat to be too rubbery.

Their Chawan Mushi was simple but nice with light steamed egg. However, I still prefer the ones at Sakae Sushi with added toppings such as vegetarian shark’s fin and shimeji mushrooms.

Lastly, we tried the Jade Scallops. The steamed scallops had some seasoned glass noodles as base and topped with some sweet paste and chopped spring onions. Somehow, I prefer this version more than the Motoyaki Scallops.

As for beverages, it would be by order. Cold or hot beverages such as lemon tea, peach tea, green tea, coffee and more would be included in the buffet price. Other beverages may incur more cost into your bill. Please ask carefully on the free flow beverages available for the day prior to ordering.

Overall, I quite like the buffet concept here as I can choose whatever I like to eat at the buffet line (what I can see is what I would get) instead of wondering what I would get from the menu as most of the items are with Japanese names without further descriptions in English. For those Chinese educated diners, you won’t have this issue at all as Chinese names are available. Taste wise, there are still rooms for improvement as some of the dishes in the menu were not up to my expectations. They were rather towards the commercial taste rather than being authentic. Price wise, it’s a bit high for those who could not consume much unless you are a true oyster and sashimi lover to get your money worth. Moreover, there are the confusions of the applicable 2.5 hours time limit and pricing. Please digest the information CLEARLY before dining to avoid any disappointment. The pricing and time limit would differ even during the same dining period but on different days. Please take note of this important information as stated at the end of this post.

If you know how to go to Penang Times Square, you won’t have problem at all to find the Tao Authentic Asian Cuisine. The restaurant is located at the central atrium of Penang Times Square. Just walk towards the escalator within the mall and go up to Level One. You would see the restaurant on your right.

Name: TAO AUTHENTIC ASIAN CUISINE @ PENANG TIMES SQUARE
Address: Penang Times Square, Jalan Dato Keramat, 10150 Penang, Malaysia.
Contact: 604-228 5826
Business Hours & Price:
WEEKDAYS (Monday – Thursday)
Lunch: 12.00noon – 4.00pm (RM46++)
Dinner: 5:30pm – 10:30pm (RM62++)
WEEKENDS & PUBLIC HOLIDAYS (Friday, Saturday, Sunday & Public Holidays)
Lunch: 12.00noon – 4.00pm (RM46++ for Friday ONLY/RM62++ for Saturday, Sunday & Public Holidays)
Dinner Session 1: 5:30pm – 8:00pm, RM62++
Dinner Session 2: 8:30pm – 11:00pm, RM62++
Note: Early bird (5:30pm – 6:30pm) entitled for 10% discount. This offer is only applicable from Monday until Friday.
GPS: 5.411728, 100.324879

RATING:
Ambience: 9/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 9/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 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)

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.

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.

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

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).

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.

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++).

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.

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.

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)