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Suffolk House, Georgetown – Penang’s First Mansion Restaurant

Suffolk House is the only surviving Georgian mansion in Malaysia which was originally built in the 1800’s. It has a stunning Anglo-Indian garden house and was once the home of successive British governors.

I still remember my first write-up on Suffolk House which was back in January 2010. It was one of my earlier posts and I could feel a difference in terms of write-up and photography. The same goes to Suffolk House which the building still remains strong and majestic, but the dining experience and food have been refined.

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Suffolk House restaurant has its own culinary and service merits being consistently one of tattler’s best restaurants, but it is also an integral part of Suffolk house. Since the early 19th century, Suffolk house has been known for its entertaining and social gatherings, and today it is no different. It offers lunch and dinner in the grand ballroom and also their ever-popular high tea on the north terrace.

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Suffolk House’s food is taken care of by executive chef Mathijs Nanne. Originally from the Netherlands, Mathijs spent his formative years cooking in the Australian food capital, Sydney. He then came to Malaysia where he ran the kitchens of some of the most exciting restaurants in Langkawi and Penang. He was part of the opening teams of Straits Club Restaurant (Temple Tree Resort, Langkawi) and China House (Penang).

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A glass of house wine gives a great kick start to our dinner.

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Starter:

DUCK AND SHIITAKE MUSHROOM CROQUETTE, pink radish & holy basil salad, 3 mustard relish. The tenderness of the duck was just nice while the juicy shiitake mushroom croquette had a great combination of crunchiness and juiciness in a single bite.

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CHICKEN AND ALMOND TERRINE AND SEARED SCALLOP, rocket emulsion, tempeh crumble, fragrant leaves and pickles. I love the their house made chicken and almond terrine. It felt like eating high-quality luncheon meat with foie-gras-like texture.

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PAN-SEARED TUNA, served together with local greens. The texture of the pan seared tuna is chewy and was covered with the fresh green sentiment.

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SHRIMP & FISH ‘COCKTAIL’ on crispy black rice, momotaro and coriander gel, tempeh crumble, melange of heirloom tomatoes, fragrant leaves, laksa kefir dressing. The crispy black rice was so crispy and packed with nice burning rice aroma. The shrimp and fish cocktail made a great complement starter to our course dinner.

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Soup:

CREAMY SEAFOOD CHOWDER, the mixed seafood ingredients were cooked with milk, cream and garlic. This soup was very creamy and rich. For those that love white creamy white soup with seafood this would be the best selection.

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SHIITAKE AND ABALONE MUSHROOM SOUP, garam masala, chantilly, thyme. The texture of the shiitake mushroom and abalone really enhanced the fragrance of the soup. However, I personally do not prefer this soup due its slightly high level of saltiness.

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ROASTED PUMPKIN SOUP, serving together with some sourdough, granola and some parsley and finished off with some roasted cashew nuts and almond flakes. This is my favorite soup among all as it really had a good mixture of crunch and creamy texture.

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ROASTED TOMATO SOUP, instead of roasted pumpkin the base of this soup was cooked with roasted tomato. Serving together with almost similar ingredients as the roasted pumpkin soup, this soup is a popular choice as it is considered the safest choice in an unfamiliar restaurant.

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Main Dish:

PAN-SEARED TILAPIA, the fish was sourced from a local aqua-phonic farm in Pulau Tikus. Serving together with the fish were some yellow capsicum capacio, sheered and pickled cucumber and balsamic lemongrass reduction. The taste of the fish was fresh and tender while the sauce was packed with lemongrass flavour which was delightful.

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STEAK AND HAND CUT CHIPS  – slow-roasted beetroot, baby carrot and king oyster mushroom, red wine jus, tomato and local herb butter. I love the way chef Mathijs grilled the steak, the medium steak was just in the perfect tenderness. Nevertheless, the great complement of the red wine jus made the steak really outstanding.

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ROASTED LAMB RACK – slow-cooked lamb shoulder wrapped in lettuce, braised mixed grains, wilted rocket and curried roselle jus. For non-beef takers, this juicy and soft slow-cooked lamb rack is the perfect alternative to beef.

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Dessert:

WATERMELON AND LIME PAVE – feta mousseline, cashew crumble, compressed cucumber and its granita. The watermelon slice had been torched which made the inner watermelon even watery. The lime pave tasted very refreshing.

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MANGO CRÈME BRULEE – young mango, coconut, basil and baby coriander served white chocolate sorbet. The mango creme brulee is very unique as we usually only find green tea and normal creme brulee. But at Suffolk House we can find the mango version which is quite rare. The white chocolate sorbet also made an outstanding complement to the rich and creamy creme brulee.

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ORANGE AND WHITE CHOCOLATE GATEAUX – red curry of strawberry, coconut crumble and local fruits with toasted coconut ice cream. The white chocolate gateaux will not be outstanding if without the complement of orange essence. This combination with an additional touch of local fruits was simply astounding.

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BITTERSWEET FLOURLESS CHOCOLATE CAKE – nutmeg fruit textures, papaya, kefir and nutmeg sorbet. The bittersweet of the chocolate cake was great as the sweetness was minimal and and the serving of nutmeg fruit texture made this dessert even more appetizing.

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The serving of some sea salt and a slice of chocolate is to pair with the freshly-brewed coffee. It also surprisingly tasted good on its own.

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Overall, this place is an ideal place for celebrations and private functions. For those looking for a quiet and exquisite dining place, this is the place you should be looking for. The price for a 5 course dinner – RM140, while 6 course dinner – RM165. The price of fine dining in a mansion with great history and heritage is worth the spending.

Editor’s Review (5 Stars Rank):

Taste
Price
Food Presentation
Service
Overall

Quick Facts:

Family Friendly
Parking
Pork Free
Alcohol
Corkage Charge
Credit Card
Smoking (available outdoor)
Reservation
Private Room

Operation hours: 11:00am – 10:00pm (Daily)
Contact: 04-228 3930
Address: 250, Jalan Air Itam, George Town, 10460 George Town, Pulau Pinang, Malaysia
GPS: 5.410823,100.305783

I’m Legend Steamboat, Ropewalk Piazza – A Unique Steam-Boat Restaurant

As a food blogger, one of the main motivations that keep me going after 7 years is getting to see new innovation and creation of our local F&B outlets. Recently there is a new concept which attracts my attention very much. This unique concept is brilliantly combining conveyor belt Sushi with Chinese steamboat and it’s known as I’m Legend Steamboat Restaurant.

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Once you have known it, it is not difficult to locate this steamboat restaurant and I am glad to share it with you to save you the time. To be honest, I have placed a significant amount of effort to locate it just by relying on the name of the restaurant and the road name “Jalan Pintal Tali”. Also there is a lack of media exposure on this restaurant as it is still relatively new. I’m Legend Steamboat Restaurant is one of the shops at Ropewalk Piazza (Tadaa! If I have been told earlier that would save me alot of time) which is along Jalan Pintal Tali. This restaurant shares the same row as the overhyped Metisser Patisserie along with many other new cafes.

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Although the steamboat ingredients here are nothing extraordinary and are commonly found in other restaurants, it is the unique concept of this shop that makes it different from the rest.

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The video below shows how the “kaiten” steamboat operates:

The little boats ferrying containers of ingredients will “sail” around the huge boat and you get to see the ingredients in a rotation basis. You can take the ingredients that you like from the the conveyor boat.

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The ingredients range from fish balls, meat balls and meat slices to hams and vegetables. You may ask the staff to bring you other ingredients which are not on the conveyor boat.

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The soup comes in clear type and/or white tomyam. The price is the same if you wish to have both types in the pot.

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The taste of the white tomyam here is quite different from the regular tomyam that we had elsewhere. The white tomyam is made of lemongrass, garlic, onion and bird’s eye chili. Comparing it with the regular red tomyam soup base, you can spot chopped red chili skin in red tomyam but you can’t spot them in white tomyam. On the other hand, the clear soup has been cooked with pork ribs where you will be able to taste the sweetness in the soup.

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Another attraction here will be the homemade chili sauces. There are 3 types of chili sauces which look appetizing and yet fiery at the same time. For those looking for a challenging ‘companion’ to your steamboat dishes, you have the option to try out all 3 types which have been served to you on your table.

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The price of each dish is according to colour of the label on the container lid (not the colour of the container lid):

Green label – RM1.90
Red label – RM4.90
Blue label – RM7.90
Orang label – RM10.90

Soup (option of clear soup and white tomyam) – RM9.90 (refillable).

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White tomyam is my favourite here probably due it was more appetizing. I also enjoyed the lemongrass fragrance and the spiciness level of the soup was just right for me.

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Another outstanding ingredient is the curry fish ball. The filling of the fish ball some mildly curry-infused paste which is something new to me.

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Overall, the presentation and the concept which combine Japanese kaiten sushi and local steamboat is something very unique. The white tomyam soup is one of the selling points here. The price of the food here depends on the items that you have taken. The drawback is the extreme-difficulty in getting a parking around this area.

Editor’s Review (5 Stars Rank):

Taste
Price
Food Presentation
Service
Overall

Quick Facts:

Family Friendly
Parking
Pork Free
Alcohol
Corkage Charge
Credit Card
Smoking (available outdoor)
Reservation
Private Room

Operation hours: 12:00noon – 10:00pm (Daily)
Contact: 04-251 9868
Address: 156, Jalan Pintal Tali, Pinang George Town
GPS: 5.4152593,100.3300071

Olive Tree Hotel, Bayan Baru – Great Olive Ramadhan Buffet

The Olive’s Ramadhan Buffet at Olive Tree Hotel offers guests a delicious iftar feast to be shared among friends and families this holy month. A rewarding culinary experience, the Olive’s Ramadhan Buffet is held at Sukkah Coffee House, Olive Tree Hotel from 6th June to 5th July 2016.

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An array of appetizing, authentic Malay and Middle Eastern dishes coupled with other international selections are served during this buffet. At just MYR 98+ (adult) or MYR 50+ (child), one can enjoy this delightful spread which is available every evening from 6.30pm during the Ramadhan season.

During this Ramadhan period, all the hotels in Malaysia are competing to showcase their local dishes, especially the traditional Malay food cuisine. Of all the Ramadhan buffet that I had tried this year, one of the most attractive ones in terms of local delicacies is Olive Tree Hotel. The traditional Malay chefs here seem to be very good at preparing authentic Malay cuisine as most of the dishes here tasted really original.

For the array of dishes at Olive Tree Ramadhan Buffet, check out the video below:

Salad Bar

  • Individual Salad: Chicken Salad, Pasta Salad, Seafood Salad, MushroomSalad
  • Gado-gado with Peanut Sauce
  • Ulam-ulaman
  • Sambal Belacan, Sambal Cincaluk, Sambal Mempelam,Sambal Udang Kering, Sambal Kelapa
  • Jelatah,Tau Kua, Acar Buah, Acar Rampai
  • Sambal Ikan Bilis, Ikan Masin, Telur Masin
  • Jeruk-jeruk
  • KeropokLekor, KeropokIkan, Keropok Udang, Papadom
  • Ketupat, Lemang
  • Serunding Ayam, Serunding Daging, Serunding Udang
  • Hummus, Babaganoush, Tabouleh
  • Seafood on Ice: Shrimp, Snow Crab Leg, Oyster

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Hot Dishes

  • Sayur Campur
  • Kobis Goreng Kunyit
  • Ekor Lembu Masak Merah
  • Kambing Kerutuk Pantai Timur
  • Ayam Masak Madu
  • Burung Unta Goreng dengan Halia
  • Kari Kepala Ikan
  • Sotong Goreng
  • Udang Karang Berlada
  • Otak-Otak
  • Tandoori Wrap
  • Koay Teow Goreng
  • Nasi Hujan Panas
  • Nasi Puspa wangi
  • Koay Teow Soup with Condiments

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Stalls

  • Beef & Chicken Satay with Peanut Sauce
  • Beef & Chicken Tandoori
  • Roti Prata with Dhal Curry
  • Murtabak with Pickled Onion
  • Pasembur with Condiments
  • Roast Lamb
  • Sheesh Kebab (Mutton & Chicken)
  • Sup Kambing
  • Bubur Lambuk with Condiments

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Dessert

  • Ice Cream Potong
  • Crushed Ice &Tutti Fruiti with Condiments
  • Leng Chee Kang
  • Buah KurmaMadu
  • Local Seasonal Whole Fruits
  • Assorted Fruit Platter
  • Assorted French Pastries
  • Whole Cakes
  • Cream Caramel Pudding
  • Cream Brulee
  • BuburKacang
  • Linzer Torte
  • Durian Crepe
  • Fruit Pavlova
  • Local Kuih – Muih

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Beverage

  • Air Bandung / Soya Milk with Cincau / Mata Kucing / Young Coconut
  • The Tarik, Kopi Tarik

Overall, the Ramadhan Buffet at Olive Tree Hotel has a high level of Malay authenticity. If you love Malay cuisine, this is the place to go for.

Editor’s Review (5 Stars Rank):

Taste
Price
Food Presentation
Service
Overall

Quick Facts:

Family Friendly
Parking
Pork Free
Alcohol
Corkage Charge
Credit Card
Smoking (available outdoor)
Reservation
Private Room

Operation hours: 6:30pm – 10:00pm (6 June – 5 July)
Contact: 04 637 7856
Address: 76, Jalan Mahsuri, Bayan Lepas, Penang
GPS: 5.3270996,100.2768795

 

 

Hard Rock Hotel Penang, Batu Ferringhi – Bintang Rock Buffet 2016

If you have not tried Bintang Rock Buffet Dinner at Hard Rock Hotel Penang’s Starz Diner, be sure to mark your calendar this year! Stepping into Starz Diner gives you the impression of walking along a food bazaar filled with all kinds of local delicacy. The affordable price, variety and quality of every plate is worth every penny and it is guaranteed to satisfy your food cravings!

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For more details of the buffet please have a look at the video below:

Hard Rock Hotel Penang is currently offering Bintang Rock Buffet Dinner at Starz Diner until 5 July 2016. The buffet is priced at RM88 nett per adult and RM48 nett per child (6 – 12 years old). The buffet offers a variety of appetizers, hot dishes, Nasi Kandar corner, hot plate and fritters, Arabian station, Kebabs, Pastas, Charcoal Grills, desserts and so much more.

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When dining in, be sure to try the Pasembor and Kerabu available at the designated stations. Other appetizer offerings include the pre-mixed salads, a salad bar, platters, pickled vegetables and individual appetizers like shooters and chilled soup in a glass. Be sure to look out for the Chick Peas Salad with Roasted Chicken, Mini Prawn Cocktail with Mango, Curried Seafood Salad with Pumpkin, Rolled Gado-gado with Peanut Sauce and Freshly Made Poh Piah with fillings and condiments.

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Hot soup offerings include Sup Daging Berkentang, Sup Ayam Mamak, Tom Kha Gai (Thai Chicken Coconut Lemongrass, Sup Tulang Berempah and Seafood Tomato. Only one type of soup will be served during the dinner nightly. The Tom Kha Gai soup is highly recommended by Chef Zul, Executive Chef.

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The prime highlight of the buffet is the Arabian Roasted Lamb Shank in dome. This dish is served with rice, cous cous and pita bread with chutney and yogurt. The Pais Ikan Bersambal from the Charcoal Grill Station is a must-try. Other grills you will find from the buffet spread are the Chicken & Beef Satay with condiments, Otak-otak Ikan Bersambal, Squid Ball Skewers and others.

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The Nasi Kandar station is hard to miss as you’ll be exigently drawn by the mouth-watering offerings –  Yogurt Chicken Curry Leaf with Potato, Mutton Varuval with Tomato, Fish Fillet & Green Peas Masala, Fried Cabbage with Turmeric and Vegetable Biryani.

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For desserts, Starz Diner will be serving Ice Kacang with condiments, some local desserts – Bubur Cha Cha, Gandum, Red Beans and more, a Chocolate Corner, assorted pastries, Malay kuihs and a Dessert Station. Drinks include Air Jagung, Air Mata Kucing and Air Kurma.

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Delicious desserts

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Delicious desserts continues…

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More desserts

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The rock power team

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Overall, the taste of the food is great and the style of cooking is very much catered for the Ramadhan period. The food generally covered a lot of spices and spiciness. The price of RM88 per pax with so many varieties of food range is definitely value for money. Bintang Rock Buffet is served nightly except Saturdays until 5 July 2016, 6.30pm – 10.30pm. Seafood On The Rocks Buffet Dinner on the other hand is available every Saturdays at only RM99 nett per person.

Editor’s Review (5 Stars Rank):

Taste
Price
Food Presentation
Service
Overall

Quick Facts:

Family Friendly
Parking
Pork Free
Alcohol
Corkage Charge (RM200 per bottle)
Credit Card
Smoking (available outdoor)
Reservation
Private Room

Operation hours: 12:00pm – 10:00pm (7 days a week)
Contact: 04-881 1711
Address: Hard Rock Hotel Penang,Batu Ferringhi Beach,11100 Penang, Malaysia
GPS: 5° 46′ 75.95″ N, 100° 24′ 20.47″ E

Rasa Sayang, Spice Garden – Mouth-Watering Northern Thai Buffet Dinner

Usually the Thai food that we are exposed to is Southern Thai style. There are not many Northern Thai cuisine in Penang. This time, instead of the regular Southern Thai cuisine, Rasa Sayang Spice Garden has flown in 2 Northern Thai Chefs all the way from Chiang Mai, they are Chef Pratthung Taka and Chef Damrongsak Khammongkhon.

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For more details of the buffet list, please watch the video below:

Keep Reading »

Royale Bintang Penang, Selera Ramadhan Buffet – A Taste Of Holy Month

During this Ramadhan period, Royale Bintang Penang is offering Selera Ramadhan buffet to commemorate this festive season. Royale Bintang Penang is situated opposite of Penang Jetty which can be easily spotted if you are in Georgetown area.

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The period of the buffet starts from 7 June – 4 July 2016 from 7:00pm – 1o:00pm. The price for the buffet – RM88.00nett (adult), RM44.00nett (senior citizen or children). For an insight of the buffet spread and the surrounding, please view the video below:

Keep Reading »

Old Shanghai, Chime Heritage – Authentic Shanghainese Food

Usually the authenticity of a certain food in a foreign place depends on the chef’s country of origin. It cannot be denied that if the chef came from the country of origin of the cuisine presented, the dish would have better scores in terms of taste and authenticity. Take for example the taste of Penang Laksa in UK will be somehow similar (if not completely) to the taste in Penang if it is prepared by a true Penangite with good experience in cooking laksa. For this round, the food that I am talking about is Shanghainese food in Penang. The typical Shanghainese food include handmade noodles and dumplings.

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This restaurant is known as “Old Shanghai (老上海)” and is located at Chime Heritage at the other corner of Nagore Place. Chime Heritage is a revamped of the previous prewar shop houses which is now home to many food and beverage shops.

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