CRIZ BON APPETITE

Swez Brasserie @ Eastin Hotel, Penang is offering their Chinese New Year 2014 8-course meal this year at RM888++ per table, from the eve of Chinese New Year (30 January 2014) until the 15th day of the Chinese Lunar calendar (14 February 2014/Valentine’s Day). The scrumptious meals would be specially prepared by the hotel’s Chinese Chef, Chef Cheah Teik Huat and his team. Prior reservation is required for the lunch or dinner table bookings.

Here’s the menu for the CNY 2014 8-course meal.

We started off the meal with Prosperity Yee Sang Salmon Fish (鴻運七彩魚生). It was great moments to be with closed friends to “lou sang”. The Yee Sang had abundance of fresh salmon slices.

The next dish was the Double Boiled Village Chicken with Dried Scallops, Shark’s Fin & Ginseng (大展鴻圖翅). The herbal richness of the stock combined with the sweetness from the dried scallops plus some springy bites from the shark’s fins was awesome.

The chef also did well with a new creation of the Duo of Chicken: Crispy Golden Pa Fa & Wok Fried Chicken with Strawberry Sauce (金雞來報喜). The Pa Fa Chicken slices had the texture of almost similar to roasted pork (Swez Brasserie is pork free) with the crunchiness coming from some added almond flakes. On the other hand, the wok fried chicken with strawberry sauce was a new experience for me. The savory pieces of chicken meat, combined with the fresh and mild sourness from the added strawberry dish was cool.

The Braised Sea Cucumber with Dried Oyster, Sea Moss, Flower Mushrooms & Broccoli (好事定發財) may look like just another banquet dish of mushrooms and broccoli. However, when you dig into the dish, you would find more treasures from the sea. There was also some braised sea cucumber, dried oyster and sea moss added it. The overall dish was filled with unique flavors.

To further extend my excitement, Stir Fried King Prawn Balls with Macadamia Nuts (彩龍喜迎春) was served. Wow! The chef sure knew how to use rich ingredients to stir up balls of pearl like treasures. It’s another thumbs up for the effort in taste and creativity here.

We were also served with the Steamed Grouper with Chinese Herbs & Vegetables (年年慶有餘). This would be one dish that would symbolize the abundance in wealth. I love the fresh texture of the fish plus the sweetness from the added mushroom slices and wolfberries.

The chef also did a special dish for us – Chef’s Special Yam Rice Wrapped in Lotus Leaves (八仙齊報喜). The lotus leaves infused flavor onto the rice plus some added deep fried yam dices and some added dried ingredients was amazing flavorful to my liking.

To end the meal with some sweet memories of the occasion, we were served with the Double Boiled Dried Longan & Red Dates with Glutinous Rice Balls (家家慶團圓). The black sesame filled tang yuan (glutinous rice balls) complemented well with the sweetness form the double boiled dried longan and red dates.

Overall, the spread of dishes served here were way above the standards I was expecting. The choice of ingredients used surely excelled over many other eateries who are promoting CNY meals during this festive season.

Do also check out Eastin Hotel’s other special festive promotions for this coming Chinese New Year from 30 January 2014 until 1 February 2014 as below:

Here’s the summary of all the promotions throughout the year.

SWEZ BRASSERIE PROMOTION 2014 (JANUARY-DECEMBER 2014)
Lunch (12.00 noon – 2.30pm): Monday – Friday
RM50++ (adult), RM25++ (child)
Hi-Tea (12.00 noon – 4.00pm): Saturday, Sunday & Public Holidays
Normal weekend: RM58++ (adult), RM29++ (child)
Festive Occasion: RM68++ (adult), RM34++ (child)
Weekend Buffet Dinner (6.30pm – 10.00pm): Friday & Saturday
Friday (Free Flow Friday with Wine): RM128++ (adult), RM48++ (child)
Saturday (Pirate Seafood Night): RM80++ (adult), RM48++ (child)
Semi Buffet Dinner (6.30pm – 10.00pm):
Sunday – Tuesday & Thursday: RM50++ per pax
Wednesday (Wine & Dine): RM95++ per pax

For Standard Chartered Bank, CIMB Bank, Citibank and MasterCard Worldwide card members, you can enjoy 15% discount for the Semi Buffet Dinner (Sunday to Thursday, excluding Wednesday) and Weekend Buffet Dinner (Friday & Saturday) 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.

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: 7/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 8.5/10 (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)

2014 marked the first year The Eatery @ Four Points by Sheraton Penang would be promoting their Chinese New Year festive dining packages since their official opening on 30 October 2013. The promotion this year would be managed by Chef Wong who had many years of culinary experiences. You may book a table for 10 for Lunch or Dinner at RM850+ or just join in the Chinese New Year Buffet Dinner at RM88+ per person. Prosperous Yee Sang Platter would be served in every meal. Price is exclusive of a 6% government tax.

A few of us managed to try out the dishes for the Menu B for 10 persons. Of course, we started off the Chinese New Year dining with the Prosperous Yee Sang Platter with Salmon (風生水起-三文魚生), a symbol of good fortune. Takeaways are also available.

Next in the list was the Braised Superior Soup with Crab meat and Dry Scallop (財通四海-干貝蟹肉羹). There was a generous amount of crab meat and dried scallop added in the rich flavored stock. However, I personally find the soup to be a bit starchy minus the fragrance from a bit of added deep fried scallops as garnishing.

The Roasted Chicken with Plum Sauce (風凰報喜-梅醬燒雞) was superb with juicy and tender pieces of meat and crispy skin. I personally find the serving with plum sauce was a bit too common. The kitchen should have thought of other options such as spiced salt or other unique condiment for this dish.

On the other hand, we were served with Steamed Sea Bass Fish in Superior Soya Sauce (年年有餘-清蒸石甲魚). Thought the fish was super fresh, I found the flavors to be lacking in something aromatic and fragrant to boost up the overall serving. I guessed some deep fried julienned young ginger plus some garlic oil would be great to pep up the dish more.

We also had some Braised Black Mushrooms and Gluten with Garden Green (萬事如意-冬菇,豆根,時蔬). Flavor wise, it was just another common banquet style dish.

The Stir-fried Tiger Prawn with Chef Special Sauce (笑口常開-特式炒蝦) was indeed fresh. It tasted almost similar a milder flavored Szechuan Prawns.

As for the New Year Fried Rice with Silver Anchovies (遍地黄金-新年炒飯), I personally found the dish to be a bit over stressed as scattered gold. It was just Yong Chow Fried Rice garnished with some deep fried baby anchovies. I would prefer the presentation to be more distinctive with more rich filled ingredients added on top such as deep fried scallops, prawns and fish fillet. Items that could be deep fired until golden to symbolize the wealth abundance.

Lastly, it was the Warm Sea Coconut and White Fungus in Honey Syrup (新年快樂-蜜汁雪耳海底椰). Somehow, there was the slight sour aftertaste in this warm dessert. There could be 2 errors in the cooking process. One would be the overused of red dates which occasional would have slight sourness. The other would be the quality of the honey used as some brands of honey would turn sour upon mixing/cooking in certain boiling temperature. I hope the kitchen would rectify this minor hiccup and alternatively maybe they could consider using just plain rock sugar or lo han guo as sweetener for this dessert.

Overall, the dishes served are just like how you would get from a normal banquet serving during weddings except that the first course would be replaced with Prosperous Yee Sang Platter. There are still rooms for more improvements.

Here’s the summary of the Chinese New Year Promotion:

Chinese New Year Buffet
Date: 30 January-1 February 2014
Time: 6.00pm-10.00pm
Price: RM88.00+ per person
Reservations:
+604-371 8888 (General)
+604-371 8707 (The Eatery)

Chinese New Year Set Lunch/Dinner
With a minimum of 10 persons, select your choice of menu and enjoy a private Chinese New Year lunch or dinner with your loved ones!
Date: 30 January-13 February 2014
Price: RM850.00+ per table
Reservations:
+604-371 8888 (General)
+604-371 8833 (Low Ee Ling, Catering Manager)
+604-371 8834 (Phang Sue Ann, Catering Sales Executive)

Please click the photo below for a clearer view of the 2 options:

Yee Sang Takeaways
Prosperous Yee Sang Platter with Salmon
Price: MYR58+
Servings: 10 pax
Reservations:-
+604-371 8888 (General)
+604-371 8707 (The Eatery)

The Eatery @ Four Points By Sheraton is located along the main road of Jalan Tanjung Bunga. To get there, just use the road going towards the beaches of Batu Ferringhi. As you reach a curving part of the road, keep to your right after the first traffic lights (Chinese Swimming Club on your right). At the second traffic lights, turn right into the hotel’s premises to find a car park. Walk straight into the lobby and you can find The Eatery located at the ring wing of the hotel.

Name: THE EATERY @ FOUR POINTS BY SHERATON PENANG
Address: 505 Jalan Tanjung Bungah, 11200 Tanjung Bungah, Penang, Malaysia.
Contact: 604-371 8888 (General), 604-371 8707 (The Eatery)
Business Hours: 6.30am-11.00pm (Daily)
GPS: 5.463681, 100.301836
Please refer to: The Eatery Menu

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

Our lovable pair of floggers finally tied the knot after so many years of courtship. It was about time too. LOL! The owner of 43 Café, Jacgy Chan, sealed the vows with his beautiful wife and co-partner of their food blog, Cynthia Lim, at the Church of Our Lady of Sorrows, Penang, and thereafter to a wedding dinner reception at the new CRC Chinese Restaurant on 7 April 2013. Let’s wish our lovely couple here many happy and prosperous days ahead with at least an energetic “fire horse” baby next year. Haha! Being the 7th animal on the Chinese Zodiac Calendar, the horse carries the characteristics of nobility, class, speed and perseverance to strive for the best in life. With a “valid license”, I’m sure Jacgy would know what to do next, right? Haha!

Here’s the video on their grand entrance:

Since Jacgy is into pork burger and ice cream business, the event was indeed a porky affair. Even their wedding cake had a pair of cute pigs on it with multi-tiers of red velvet cupcakes, specially created for them by another of flogger/baker, Lingzie.

Don’t you think those 2 pigs (errrr… I meant the ones on the cake) are so adorable? 😛

Here are some quick snapshots of the newly wedded~ 🙂

Here’s a peep at my personalized ang pow packet I had designed specially to be given to the couple. Only two couples in my lifetime had received it and they are one of the lucky couples~ 🙂

As usual, a flogger (food blogger) would always take any advantages to blog on any food on any given opportunity. LOL! Let’s dig into the dishes served on that night. Firstly, it was the unexpected starter – Ice Scream!!! There were 4 choices of flavors to try out for the early birds (White Bunny, Purple Magic, Malta & Black Dog), all courtesy from Jacgy’s own homemade ice cream choices from his 43 Café and with toppings of your choice as well. No commercial ice cream would have these unique flavors. It was simply delicious~ 🙂

Next was the “thank you” gift, a red velvet cupcake with lemon cream cheese topping. This was another moist and flavorful cupcake baked by Lingzie. Thumbs up!

The actual dishes which cost around RM500 were served once the couple, family members, relatives and friends were seated. The first dish was the Hot & Cold Platter. The weird part was that it had 3 items rather than the usual 4-5 items palate. I guessed 3 which meant “alive” in Cantonese would be a significant number for weddings.

One of the items in the platter was the Deep Fried Bacon Wrapped Fish Cake. It was nice and filled with the flavors from the bacon.

Next was the Almond Fish Paste on Toast. This was another nice item with the flavors coming from the almond flakes used. At least, the restaurant did drain the oil well.

The third item which was the Prawn Salad on Fruits was quite fine. It had a generous portion of cooked fresh prawns on green apple, honey dew and carrots. The only setback was that the mayonnaise used was a bit too much for the likings of many healthy conscious diners.

The second main dish was the Eight Jewels Soup which had mock sharksfin, crab meat, ham, fish maw, sea cucumber, wood ear fungus, dried scallops and prawns, was somewhat normal without the flavors from the usage of some high stock. Somehow the whole combination lacked the sweet flavors from some meat stock. Compared to my regular one at Starview Restaurant down the road, the version here was rather diluted.

Why the next dish had the name Dragon & Phoenix or sometimes known as Double Phonenix as roasted chicken and roasted duck would always come onto the same plate during wedding dinners as a symbol of prosperity. I would say both the dishes were prepared rather tastily. However, it lacked the actual condiment which was plum powder and salt. Instead, we were served with just plum sauce.

From the look of the eyes, the next dish which was the Steamed Red Lion was slaughtered in a brutal manner – a sign of shock! Very obviously, it was a reared fish as the flesh was fresh but did not have the firmness as it should have after steaming. Soy sauce wise, it was just a normal grade of sauce.

When we thought we would have the normal Broccoli with Mushrooms, we had a surprise instead. We were served with Braised Mushrooms & Scallops, a higher grade of dish normally meant for Chinese New Year which symbolized prosperity. The dish had a base of steamed white cabbage, topped with braised mushrooms, hair moss and dry scallops, dressed in abalone sauce. Overall, it had the required taste but the dried scallops would have tasted even better if they were to be steamed in high stock with a few slices of ginger.

The last second dish would always be rice based and we had another surprise. We had one of the rarest serving for any Chinese banquet meal which was the Steamed Glutinous Rice with Waxed Duck & Assorted Chinese Sausages. I would say this dish was the best I ever had in any banquet dinner. The glutinous rice was steamed to the perfect texture and combined with the waxed duck, Chinese meat sausages and Chinese innards sausages, this dish was the next best to heaven. Though lacked a bit in the taste of pepper and saltiness, it was still awesome.

We had double desserts. One of them was basically canned local mixed cocktail and jellies in ice cubes. The usage of canned local mixed fruit with the presence of papaya cubes just did not blend in well as a dessert. I found the dish to be rather weird tasting and extremely sweet.

On the other hand, the Sesame Glutinous Rice Balls with Pandan Flavor Lotus Seed Paste were bonuses. The texture and the fragrant from the mixed sesame seeds were bite perfect.

We were entertained by one of the top bands in Penang – Starz Band. The duo had very serenading voices, just the kind that I like for a nice cozy evening.

Overall, the dishes served here are of a better standard than most of the banquet dinners I had attended. However, they still need to buck up on the flavors of some of their dishes. Somehow, I really detested having canned stuff for my dessert.

The new venue for the CRC Chinese Restaurant is located just opposite the club’s sport field along Jalan Pangkor. As you turn in through Jalan Burma into Jalan Pangkor, you can see the new restaurant located within the premises of a clan association named North Malaya Cheah Si Chong Soo.

Name: NEW CRC CHINESE RESTAURANT (美麗華魚翅海鮮酒家)
Address: 22 Jalan Pangkor, 10500 Penang, Malaysia.
Business Hours: 12.00noon-2.30pm, 6.00pm-10.00pm
Contact: 604-229 9737, 604-229 9757
GPS: 5.425386, 100.317358strong>

RATING:
Ambience: 7/10 (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)

Despite so many restaurants around Penang that can cater for ala carte menus as well as to hold banquet functions, there emerged another one right in the heart of Georgetown, Penang. Barely in business for two months and located within the compound of the Loh Si Tong Chong Seah, is a newly opened restaurant by the name of Tianyi Restaurant. The heritage style building can cater up to 50 tables (about 500 pax) at one time. On top of the 8-course meal (RM388 nett, RM438 nett and RM588 nett) and the ala carte menus, you can even order a simple meal of fried rice, noodles or roasted chicken/pork rice (RM10 and above from the stall at the entrance).

Since it was a birthday function with a few dozens of celebrators, we opted for the most expensive of the 8-course lunch meal at RM588 nett. Let’s judge how long this new establishment would excel in catering to the needs and taste of its patrons. The first dish that arrived was as usual the starter as what any wedding banquet would have or many more. It was the Five Hot & Cold Combination (五福喜臨門). It had a cold salad and four hot dishes. There was the Stir Fry Mixed Vegetables with Fresh Scallops & Chinese Crullers (油條/youtiao). This was rather nice as there was the freshness of the scallops and the slight crunch from the water chestnuts and Chinese crullers. The next dish was the Deep Fried Sea Cucumber with Black Pepper. It had the right combination of flavor except that it would not be suitable for children with the overpowering black pepper usage. I was hoping that the Cold Jelly Fish Salad would not fall short to my expectation but indeed it was the only item left on most of the plates on each table as majority of the senior citizens detested the hotness and sourness of the dish. The Prawn Dumplings has the beauty of Snow White but the taste of flavored water. They were totally bland. Even the gravy was almost colorless. Luckily the Breaded Meat Balls saved the day as it had the nice crisp from the rolled bread cubes over the juicy meatballs.

The next course was the Shark’s Fin Soup with Special Eight Treasures (八珍燴生翅). For one thing, I don’t think real sharks fin would be used nowadays due to the strong protest worldwide against the killing of sharks for their fins. Anyway, those served here did not taste real. The soup was done quite well considering that it had a strong hint of Angelica sinensis (當歸/dong quai) in rich stock. The only problem I had was to identify the 8 treasures. Out of the 3 bowls I had taken to hunt for the “treasures”, I could only manage to detect a strong trace of dried scallops, crab meat, prawns, mushrooms and of course the mock sharks fin. Although the taste was superb, this dish lacked the value as the one I had taken from Starview Restaurant which was fully filled with ingredients.

We also had the Roasted Whole Suckling Pig (出骨南乳豬). The piglet was not really well prepared as the skin could really be tough for weaker teeth and the meat was not as tender and flavorful as I would have expected. Starview Restaurant still remains my best choice for this dish after numerous try out at other restaurants.

Steamed Chinese Pomfret Fish in Hong Kong Style (港式蒸斗底) was served next. You would never go wrong with steamed fishes unless your over steamed it. Fortunately, the restaurant did a great job in getting the right texture for the priced fish. The only few preferences that I like would be the addition of some deep fried chopped garlic and a dash of Shaoxing wine. Sliced young ginger is quite irrelevant if you have fresh fish such as at my most recommended restaurant in Penang, Chin Bee Tea Café. Moreover, you can really taste the differences in the quality of soy sauce used at Chin Bee compared to the one used in this restaurant.

As usual, there would be a braised dish in every restaurant’s 8-course menu. We had the Stewed Vegetables with Sea Cucumber & “Bai Ling” Mushrooms (海參白靈菇). Bai Ling Mushroom or scientifically known as Bai-ling Pleurotus Ferulse Lanze is a rare species of valuable edible mushroom which originates from the desert of northwest China. When these sliced mushrooms are being used in dishes, they resemble abalone slices. What we had was some broiled broccoli, sea cucumber, bai ling mushroom slices with added shitake mushrooms. The gravy was rather bland and the shitake mushroom had too much sugar added in the marinating process. What a waste indeed.

The Pan Fried Prawns with Nutmeg Sauce (豆蔻爆大蝦) was quite tasty but some had that sandy texture, meaning that these prawns were not thawed properly prior to cooking. Moreover, the back of the prawns were not sliced at all, leaving us hell of a time trying to peel them with chopsticks. LOL!

The Fried Seafood Ee-Fu Noodles was a laugh. It had barely a few strands of Chinese chives flowers (ku chai hua). Where are the rest of the vegetables? On top of that, it had some prawns and squid stir fried in minimal gravy and poured over the over soaked Ee-Fu noodles, with some deep fried onions garnished at the side. I won’t be serving this lazy way of cooking to my customers if I were to be the chef. The chef should have done something unique such as my ever favorite Gui Hua Mien (桂花麵).

One thing you have to admit is that the restaurant sure has a unique recipe for dessert – Chef’s Specialty Dessert aka Blended Sweet Peach with Ice Cream (蜜桃冰淇淋). When everyone thought that it was the usual honeydew with sago dessert, but it turned out to be something different. In fact, the color was yellowish instead of greenish. The dessert had scoops of vanilla ice cream, blended sweet peach, sago with a light squeeze of lemon juice. Truly unique!

Overall, I did not think that the dishes served here is valued for money, considering that I could have better quality and tastier dishes served elsewhere by paying only tens of ringgit more. Maybe they are still new and needed more time to accustom to the taste buds of the public. Let me try them out a few months from now to see if my verdict was wrong all the way.

If you are coming from Komtar/Prangin Mall area through Jalan Burma towards Gurney Drive, drive until the Jalan Anson/Jalan Burma traffic lights (Giant Supermarket is on your right). Turn left into Jalan Anson, keep to your right and drive all the way up to the second right T-junction (Methodist Girls’ School is at the junction). Turn right into Jalan Logan and drive all the way to almost the end of the road and you would see the restaurant on your right within the compound of Loh Si Tong Chong Seah Clan House. The Specialists Centre (formerly known as Loh Guan Lye Hospital) is diagonally opposite the restaurant. Please also note that this restaurant is managed by the former major shareholder of Tian Tian Restaurant at Red Rock Hotel.

Name: TIANYI RESTAURANT
Address: 34 Jalan Logan, 10400 Penang, Malaysia.
Contact: 604-229 8828
Opening Hours: 11.30am-2.30pm, 6.00pm-10.30pm
GPS: 5.421056, 100.318497

RATING:
Ambience: 7.5/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 8/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 6/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 8.5/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 7.5/10 (1-4 bad, 5-7 average, 8-10 excellent)