One of the few places that serves this type of classical  delicacy is Kulim Town. For those who know Kulim Town well, you can drive to Jalan Tunku Putra, just after Jalan Tunku Asaad, turn into Jalan Jalan Aman. After 3 streets on your right turn into Jalan Tunku Ibrahim and you will see Fook Yen coffeeshop is nestled in the middle of the shops. For those who are not familiar of Kulim town you can ask the locals where is Sri Ananda Bahwan Restaurant, and Fook Yen is just a 2 doors beside it.

In this coffee shop there are only few stalls. You won’t miss out the curry mee stall named as 明光 “Ming Guang”. They serve Bihun Kari, Mee Kring and Koey Teow Sup.

Although this stall is selling a variety of food, the only food that attracted me is the classical creamy curry mee. The price for both soup or dried style is as below:

• Small – RM2.50
• Medium – RM3.00
• Big – RM3.50

This particular stall is run by a middle-aged couple. They have been selling the curry mee here for decades. No matter it’s rain or shine, they will run their business as usual. Unless it’s Chinese New Year, they will close for more than a week.

The ingredients and the noodle were placed into each bowl.

For both dried and soup style, the base ingredients are the same. The ingredients include yellow noodle, bihun, chinese string beans, barbecue pork and chicken meats.

The outcome of the curry mee (soup style) is very similar to the one that we had in Penang. It included tau pok, clam meats and sambal chili paste. The difference was on the soup itself.

You can see a thick layer of coconut milk on top of the curry mee. The taste of the soup was rich of coconut milk taste and aromatic. It was very seductive.

As for dried type of curry mee, the top was also covered with a layer of creamy coconut milk.

The difference between the soup and the dried one is that the dried curry mee is mixed with some dark soy sauce as one of the bases.

Overall, the classical curry mee is very nice and delicious. The temptation to eat versus healthy diet is very contrast when comes to this dish. If you want to make sure you get your share of a bowl of curry mee, please be at this shop before 10am. If not by then the curry mee will be almost sold out.

Editor’s Review (5 Stars Rank):

Taste
Price
Food Presentation
Service
Overall

Quick Facts:

Family Friendly
Parking
Pork Free
Alcohol
Credit Card
Smoking
Reservation
Private Room
WIFI Available

Operation hours: 6:300am – 11:00am (7 days a week)
Contact: -
Address: Jalan Tunku Ibrahim, 41050, Kulim Kedah.
GPS: 5° 37′ 10.39″ N, 100° 55′ 39.34″ E

BBQ Plaza in Penang is located at the strategic place inside Gurney Plaza. It is not hard to locate this restaurant. If you enter via the main entrance of Gurney Plaza (overlooking the sea), take the escalator to the LG floor. Just a few shop lots away you will see the BBQ Plaza on your right. It is impossible to miss the iconic crocodile at the front of the restaurant.

The ambiance of this place is very cozy despite the barbecue and grilling smoke from each table. This restaurant can cater up to 32 tables. It is a non-halal restaurant as they serve beer and pork. There are no private rooms available. However, you are able to utilize their free WIFI facility.

Each BBQ set consists of a plate of uncooked meat and a plate of fresh vegetables and seafood. You may request to replace the some of the selection if they do not suit your taste bud.

The segregation of lean meat and lard are clearly defined as you can see from the pic below. The overall texture of the pork slices was soft and juicy.

The fresh vegetables include pumpkin, tomato slices, cabbage slices, broccoli, mushroom and romaine lettuce.

The meal is also accompanied by a special homemade sauce, which tasted just right for grilled food. The ingredients of the sauce are keep secret and is said to be fully imported from Thailand. However, one of the ingredients that I had managed to discover is peanut butter.

To prepare a good and tasty bbq, there are certain guidelines for you to follow. First, place the pork lard on the tip of the hot pot and let it melt to the side of the pot into the soup base.

Add in cabbage and spices to the soup and cover them with other vegetables like tomato, mushroom and broccoli.

After a few minutes, place some meat on the hot grill pan and let it grill.

You could smell the strong aroma from the grilling session after a while. At the same time the meats had been grilled to perfection.

To accompany with the barbeque, there are also some side dishes available.

Garlic Fried Rice – RM2.50, the fried rice was cooked fried with chopped garlic, carrot cubes and garnished with a touch of spring onion. It was strong with garlic aroma. The carrot cubes made the fried rice texture crunchy. For garlic lovers, this is a must-try dish.

Som Tam with Soft Shell Crab – RM8.90, the marinated deep fried softshell crab was prepared together with mango slices and topped with dried shrimps and some tomato slices. The soft shell crab tasted slightly salty and peppery. Overall, the taste blended in well with the dried shrimps.

Deep Fried Soft Shell Crab with Oats – RM9.90, the marinated softshell crabs were covered with a layer oats, then deep fried with curry leaves. They were served together with some slices of cabbage and carrots. The aroma of oats was very nice after being deep fried, this made the dish crunchy and crispy. This dish was slightly sweet and the taste was delicious.

Fried Bacon Roll – RM7.50, the bacon was rolled with enoki mushroom and asparagus. The fried bacon made the outer layer soft and tender while the inner stuffing of asparagus and mushroom made the dish crispy and juicy. The vege and bacon combination was simply great and it was even more perfect when served together with mayo sauce which had been mixed with some veggie and carrot.

Grilled Marinated Pork Belly Satay – RM6.90, the pork belly was well marinated with homemade sauce and pepper. The taste of the satay was sweet with a very strong sense of rempah (curry spices). This is one of my favourites.

Shioyaki Squid – RM8.90, the squids were battered and deep fried then covered with red and green chili and sprinkled with a touch of spring onion. It is indeed a hot and spicy dish and the texture of the squid was quite chewy. This is not my cup of tea.

Fried Chicken Wing with Lemon Grass – RM7.90, this dish had a strong aroma of lemon grass. You could smell it from far before the dish was being served to your table. The fried chicken wings with lemon grass smell was very appetizing. The texture was smooth with a crispy skin.

Besides those hot and spicy food, there are also some nice cooling and chilling drinks that will quench your thirst.

• Mango Squash – RM3.50
• Lime Squash – RM4.00
• Watermelon Squash – RM3.50

Overall, the place is very family-friendly and food taste is acceptable. If you are looking for Thai BBQ restaurant, this is the right place for you. Parking lots are always available as it is located inside the Gurney Plaza shopping mall. FREE WIFI is also available in this restaurant.

Editor’s Review (5 Stars Rank):

Taste
Price
Food Presentation
Service
Overall

Quick Facts:

Family Friendly
Parking
Pork Free
Alcohol
Credit Card
Smoking
Reservation
Private Room
WIFI Available

Operation hours: 11:00am – 10:30pm (7 days a week)
Contact: 04-2281487
Address: Lower Ground Floor, Gurney Plaza, Penang.
GPS: 5° 43′ 78.50″ N, 100° 30′ 97.89″ E

• 1 tablespoon of virgin olive oil
• 1 tablespoon of butter
• 250ml cooking cream
• 3 tablespoon of white wine
• 1 pack of abalone mushroom
• some tiger prawns
• some fresh scallops
• 3 – 5 tablespoon of Parmesan cheese (subsitube with cheddar cheese if don’t like saltiness)
• 1 pound of dried fusilli pasta
• pinch of rosemary herbs
• pinch of basil leaves herbs
• 1 whole lemon (squeeze out the juice and grate the skin of lemon)
• 2 pinch of sugar, 1 pinch of salt and 1 pinch of chopped garlic

First of all, unpack the dried fusilli and soak into room temperature water for about 5 minutes. Marinate the prawns with a pinch of sugar, a teaspoon of lemon juice and a tablespoon of white wine for 2o minutes.

The same marination goes to the scallops with lemon juice, white wine and sugar. Lining up on the picture below would be the scallops, grated lemon skin and chopped abalone mushrooms.

Bring the water to boil.

Place the dried fusilli into the boiling water. At the same time add in a tablespoon of butter.

Cook for about 15-20 minutes until just right, then drain the water.

Now it’s time to prepare the sauce. Put some olive oil into the sauce pan.

Add in some butter for additional taste.

Once the pan is heat up, put in the chopped garlic.

When the garlic is about to change to golden brown, place the marinated prawn to the hot pan.

Follow up with the scallops.

Cook these 2 items for about 3 – 5 minutes with medium fire.

Pour in the cooking cream.

Stir well and let it cook for another 3 – 5 minutes until the sauce thickens.

Follow up by pouring in the grated lemon skin.

Also the cheese.

Place in the chopped abalone mushroom.

Add in the rosemary and basil leaves herbs.

Stir them well for another 5 -8 minutes. Add in pinch of salt or sugar to taste.

Once the sauce is ready, mix the sauce to the fusilli.

If you prefer a more cheesy texture, you can always top up with cheese.

Yoo Tiao is made of a pair of long fried bread stick which is golden-brown in color. It is a deep fried strip of dough and is commonly found in Chinese cuisine and other East and Southeast Asian cuisines. Yoo Tiau is usually eaten for breakfast. Conventionally, Yoo Tiao is slightly salted and so that they can be torn lengthwise in two. Yoo tiao is normally eaten together with rice porridge or soy milk.

One of the convenient places that you can find the great taste of yesteryears is inside of Gurney Plaza itself. The name of the stall is called I Love Yoo, or 老油鬼鬼 in Chinese.  It is not hard to locate this stall. If you are going to lower ground from the main entrance of Gurney Plaza, you will surely see this stall at the right hand side.

The main attraction here is the Yoo Tiao’s are served fresh every time. They only  start to prepare them once they are about to run out of stock in the counter. This is to ensure the quality and the taste of the food.

The price list of the menu as below:

• Set A – Yoo tiau and porridge, RM4
• Set B – Yoo tiau and soy a drink, RM4
• Set C – Hot or cold soy drink, Yoo tiau and seafood porridge, RM6.60
• Dried oyster/dried scallop porridge, RM2.90
• Yoo tiau, RM1.50 each
• Lotus seed/red bean/peanut sesame ball, RM1.50/ball
• Mix bun, RM1.50
• Tow Foo Fa, RM3.20
• Soya drink hot/cold, RM2.90
• Sweet potato balls – RM3.00
• Butterfly bun, RM1.50
• Ham Chin Peng, RM1.50

Set C – Hot or cold soy drink, Yoo tiau and seafood porridge RM6.60

Set C – Hot or cold soy drink, Yoo tiau and seafood porridge RM6.6

Set A – Yoo tiau and porridge, RM4

Set B – Yoo tiau and soy a drink, RM4

Lotus seed/red bean/peanut sesame ball, RM1.50/ball

Ham Chin Peng (red bean), RM1.50

Ham Chin Peng (glutinous rice), RM1.50

Tow Foo Fa, RM3.20

Butterfly bun, RM1.50

Overall the porridge texture was fine and contained tiny slices of scallops, spring onions, pepper and sesame oil. The taste was not too salty and the scent of dried scallops made the porridge delicious. The Tow Foo Fa texture was also very smooth and it was not too sweet even after added with brown sugar syrup. As for the other delicacies, the sesame ball was warm and crispy but the peanut sesame ball was a bit dry. On the other hand, the homemade soy milk was thick and smooth with no preservatives.

Editor’s Review (5 Stars Rank):

Taste
Price
Food Presentation
Service
Overall

Quick Facts:

Family Friendly
Parking
Pork Free
Alcohol
Credit Card
Smoking
Reservation
Private Room
WIFI Available

Operation hours: 11:00am – 10:30pm (7 days a week)
Contact: -
Address: Lower Ground Floor, Gurney Plaza, Penang.
GPS: 5° 43′ 78.50″ N, 100° 30′ 97.89″ E

One of the examples of a successful restoration project which presented some of fine arts of the heritage building and at the same time offered delicious western cuisine is the China House.

China House is located at Beach street. If you are driving from Jelutong Express way to Weld Quay, turn left to Magazine Road then turn right again at the first junction which is Beach Street. Keep driving for another 400 metres, just a few doors before reaching Bomba (Fire House) you will see China House on your right.

China House consists of 2 units of heritage houses, both units are located next to each other.

Upon entering the first section of China house, it welcomed you with a common dining area and a drinks bar.

Just beside the common dinning area is a separate room catering for fine dining patrons. The menu offered in this area is different than the menu in the common dining area.

It is a very long stretch along the hallway. As you walk past the common dining area, you will see there are also some dining tables which is slightly secluded from the crowd.

The third section is an extension of the second dining area.

There is also a private wine corner.

This room is temperature-controlled due to storage of wines. Customers will get to savour some of the finest wines in this restaurant at a comfortable seating area.

Just after the wine room is the private room for customers in a larger group.

If you keep walking towards the end of the hallway, you will come to a round arch that will lead you to the outdoor.

The outdoor has also been simply yet beautifully landscaped with a large fish pond and some tables at the side for those who wish to enjoy an outdoor drink or meal.

Each table has also been delicately lit up with candles.

Back to the food. Guests will be tempted by looking at the wide range of cakes available at the common dining area. The cakes offered differed from one day to another.

One of the great cakes served is the Flourless Chocolate Cake – RM10, each slice.

For chocolate lovers, Double Chocolate Pecan Brownie – RM10, each slice is another must-try.

The chocolate-flavoured cup cakes looked very tempting than the usual cup cakes sold elsewhere. Over here, the cup cakes looked original without colouring and they used assorted nuts to decorate the top of the cake instead of icing sugar. It was selling at RM10 each.

Next, we had the main course.

Seared Sea Bass with Ras-el-Hanout Spices, Caulifower Puree and Roasted Pumpkin, Pine nut and Pomgranate Dressing – RM38

The fish had a crispy skin as it had been deep fried while the fish meat was soft. Serving together with the fish were roasted pumpkin cubes, pine nuts and homemade pomegranate dressing. It had a unique preparation and was simply delicious.

Roasted Chicken with Sumac and Zaatar, Quinoa, Preserved Lemon and Coriander Salad, Chicken and Red Wine Jus – RM40

The chicken meat was so tasty and tender after marination and roasted. It served perfectly together with red wine sauce. A generous portion of quinoa (“Goosefoot”) was laid beneath the chicken. It is a kind of healthy grain and had a very unique texture. It was a very well combined dish. However, not everyone knows how to enjoy the goodness of quinoa.

Slow Cooked Lamb Shoulder with Potato and Parsnip Skodalia, Roasted Cauliflower, Celery and Lemon Salad – RM44

The lamb shoulder was soft after slow cooked. The gravy was slightly sourish which madee this dish more appetizing. The lemon salad was not common at all but it still tasted nice.

Hot Coffee – RM8, Thick and nice aroma coffee after a meal is always an excellent complement.

Orange + Carrot Juice – RM8, the mixture of both carrot and orange is rare yet proves to be a nice combination drink.

Pineapple Juice – RM8, sourish yet appetizing pineapple juice.

Double Chocolate Pecan Brownie – RM10, the taste of the chocolate was so rich and the top portion was covered with chocolate chips, pecan and preserved cherries. It was a delicious but filling cake.

Orange Almond Cake – RM8, was a combination of mashed almond with orange. The refreshing orange flavour and the crunchy texture of almonds could be felt from the cake. It was a very delightful cake indeed.

Almond and Love Apple Cake – RM10, the top portion of the cake was covered with preserved apple slices and there were also mashed almonds in the cake. The specialty was on the love apple for this cake.

Overall, this place had a very long hallway that could cater for 30 pax for fine dining and 60 pax for casual dining. For casual dining, this place needs to be pre-booked to secure a table. The food and ambiance was very nice and the heritage architecture was also well preserved. However, for average spender to dine in the fine dining area, it was on the high side. Parking at this place was also a very big headache.

Editor’s Review (5 Stars Rank):

Taste
Price
Food Presentation
Service
Overall

Quick Facts:

Family Friendly
Parking
Pork Free
Alcohol
Credit Card
Smoking
Reservation
Private Room
WIFI Available

Operation hours: 9:00am – 12:00am; kitchen close 10:30pm (7 days a week)

Contact: 04-263 7299
Address: 183B, Victoria Street and 153 & 155 Beach Street, Georgetown, Penang
GPS: 5° 41′ 49.40″ N, 100° 33′ 91.00″ E

• 2 – 4 cups of rice
• 1 x bottle Kimchi paste
• 1 x box of pre-mixed Kimchi
• 1 x egg
• 1 x table spoon of soy sauce
• 1 x tea spoon of sugar
• 1 x table spoon of planta
• 2 x table spoon of Chinese (Shao Xing) wine
• 1 x piece of chicken breast meat
• Some prawns
• Some dried scallops
• Some chopped garlic
• Some spring onions
• Pinch of pepper

1. Dip the dried scallop into water for 20 mins, change 2 times of water in between
2. Cut the chicken breast meat into pieces, marinate them with 1 x table spoon of kimchi paste
3. Marinate the prawns with sugar and some Chinese wine
4. Mix the soy sauce and pepper with 3 x table spoon of kimchi paste depending on the spiciness level required
5. If the Kimchi vegetable is too big in size, cut them into smaller servings
6. Heat up the pan with planta
7. Once the planta has melted, place in chopped garlic and egg
8. Dried up the water of the scallop, mash them well
9. Mix the dried scallop into the pan
10. Mix in the chicken cubes
11. Once the chicken cubes are half cooked mix in the prawns
12. Once the prawn are half done, Mix in the rice
13. Stir and mix the rice with the rest of the ingredients
14. Mix in the Kimchi to the rice
15. Mix in the mixture of Kimchi paste and soy sauce
16. Keep stirring and cook for about 15 min where the rice is almost dried and it is ready to b served
17. Place some spring onions on top as garnish

The steps above are simple and easy to prepare. Enjoy!

Anyway, one of the excellent place for Chinese cuisine at Bayan Lepas is at Shanghai Ding House of Dumpling. This is one of the place that is affordable to dine in and the food here is delicious as well. This restaurant can be cater for 80 to 100 pax or 17 tables. There are no private room available at this place but there is private corner that segregated from the public instead. As for some people that wanted to work or having entertainment, there is free wifi provided as well.

Mini Egg Tarts (酥皮小蛋撻 – RM3.80+ for 3pcs). The mini egg tart is served in the amount of three. The serving is very diligent and delicious.

The sweetness of the inner tart is just nice. The texture is so soft and juicy, it really melt in your mouth. As for the crust, it is so crunchy and crispy. It is excellent when served hot from oven.

Fried Radish Cake with Seafood (海鮮炒蘿卜糕 – RM7.80+) When the radish is fried, it has added with dried prawn and dried squid. It is then served together with prawn, egg, preserved turnips,  spring onion, and based with baby romaine lattuce.

It tasted similar like “char koay kak” one of the famous Penang food. The fragrance of the pan fried and also the aroma of the dried prawn and squid really bring out the appetite to eat.

Stir Fry Broccoli with Scallops (西蘭花炒帶子 – RM15.80+) This is a simple dish that pan fried scallop,  prawn and broccoli, with the base cover with baby romaine lattuce and topped with spring onion.

Nothing very special about this dish, the usual household dish. Just that it tasted good.

Yunnan Rice Noodles with Grouper Fillet (雲南石斑魚米綫 – RM19.80+ for 2 pax). The base of the soup is prepare by fish, the soup is boiled in 7 to 8 hours. It is then mixed with grupah fish fillet, to remove the fishy smell ginger slices, wolf berries and spring onion are added to the soup. The thick rice noodle is imported from Yunnan.

The taste of the soup is slight sweet as it is cooked in long hour with fish and some rock sugar. It is not too thick and the taste is delightful. Another good thing about this soup is that there is no MSG added.

Prawn Ramen (老火上湯鮮蝦拉麵 – RM28.00+ for 2-3pax) The base of the soup is cooked with chicken and prawn, it is then added with herbs and rock sugar. The noodle itself is hand made noodle, upon completion it is added with wolf berries, baby romaine lettuce, bamboo pit, big prawn and with a touch of spring onion and fried garlic. The big prawn had been deep fried before served.

The taste of the soup is slight sweet base as it had been added with rock sugar. The taste of the herb is not overwhelming while the taste of the prawn freshness still there. This is one of my favorites.

Shanghai Dumpling(上海小籠包 – RM6.80+ for 4pcs or RM12.80+ for 8pcs). One of the signatures here will be the Shanghai dumpling.  The general idea is to dip the minced pork balls into pork ribs stock and freeze them. The next day, they are taken out to be individually wrapped into thin flour skin. The dumplings will be steamed to perfection and served in a steaming basket.

The correct way to eat this dumpling is that you need to bite the outer skin of the dumpling and let the soup flow into your mouth. Beware when you eat it as the the soup might be hot. The soup from the stock was thick and delicious while the meat was full of flavor. The dumpling made a great combination if it is served with ginger slices and dark vinegar.

Durian Pancake (榴蓮煎糕 – RM7.80+ for 2 pcs). The durian flesh was blended, topped with fresh cream and wrapped in a soft and smooth egg and pandan flavor flour coat.

For those that craving for durian even this is not durian season. This is one of the places in town that you can go for. The taste wise is acceptable. The only step that still need to be improve is the defroze time frame too short and it had been wrapped and place in the fridge rather then wrapped as on demand. This make the ingredient inside suffocate froze bite and lose of flavor.

Ginger Tea with Black Sesame Filled Glutinous Rice Ball (姜茶黑芝麻湯圓 – RM3.80+), The tang yuan (glutinous rice ball) tastes nice and soft outer layor while inner portion it is filled with grained sesame seed.

The soup tastes slight spiciness due to the ginger and it is sweet base. The size of the glutinous rice ball is not too big nor small. While the inner black sesame burst out once bite in your mouth. I just can’t stop recalling that nice moment.

Overall, this is one of the nice place to be for those that looking for food in Bayan Baru or Bayan Lepas. This place is family friendly and easy to find parking surrounding.  The food is nice and the price is reasonable.

Editor’s Review (5 Stars Rank):

Taste
Price
Food Presentation
Service
Overall

Quick Facts:

Family Friendly
Parking
Pork Free
Alcohol
Credit Card
Smoking
Reservation
Private Room
WIFI Available

Operation hours: 8:00am – 10:00pm (7 days a week)
Contact: 04-644 1644
Address: Block H, 4/G, Persiaran Bayan Indah, Bayan Bay, 11900, Penang
GPS: 5° 33′ 41.44″ N, 100° 30′ 71.18″ E

For those that have the same feeling like myself, there is a new concept in town that provides chocolate buffet rather than the usual types of buffet. All the savory served are made of chocolate. From starters to main courses and desserts, all are made from chocolate imported from Switzerland.

The place that provides this succulent savory is no other than Soy & Sesame Restaurant, G Hotel.

White Chocolate Mango Rosemary Entremets, one of the great creations among all will be the mango rosemary cake. The combination of mango flavor and the aroma of rosemary complement each other and made this cake really outstanding. It contained a slight sourish and sweet taste which made the cake appetizing.

Chocolate Mud Cake, this was a very rich and filling cake but was a favourite among chocolate lovers  as it was full chocolate taste and yet it was not too sweet.

Flourless Chocolate Cake, although the name of this cake is called flourless chocolate cake. However, I still feel that this cake had no difference than the other cakes. The taste of this cake could be better if it had a layer of fruit jam in between.

Chocolate Cream Cheese Cake, chocolate and cheese are the main ingredients of this cake. The combination was perfect despite its rich texture. The decoration on top looked like a very nice flower bud. The look was so delicate that made me not willing to cut them apart.

Chocolate Cherry Mousse Torte, the cherry mousse blended in well with the chocolate. The taste of this cake was nice and was even sprinkled with few gold flakes for decoration.

Mini Chocolate Cupcake, Chocolate Muffin (Rainbow Candy Rice) and Chocolate Muffin (Chocolate Chips). The taste of these cupcake and muffin were usual. The only thing that made them different was the topping.

Chocolate Muffin (Rainbow Candy Rice)

Chocolate Muffin (Chocolate Chips)

Chocolate Panna Cotta, the strawberry on top made this dessert a refreshing one.

Pistachio Mousse with Passion Fruit Pudding, this was one of the Chef’s signature creations. There were some pistachio and some scent of passion fruit in the mousse. The taste of the orange color gooseberry was rather sweet, this berry is not my cup of tea.

Chocolate Marquise Cake, the cake had a lemon flavored mousse as middle layer while the base was made of chocolate. There was also a layer of chocolate coat on the top of the cake. The taste was slightly bitter and sweet with a twist of lemon flavor. It was a very delightful cake indeed.

Chocolate Chiffon Cake, the taste of the chocolate chiffon cake just reminded me of my mum. The flavor of this cake was just like what my mum used to make for me when I was young. The texture of the cake was chocolaty and fluffy.

Chocolate Crème Brulee, the chocolate creme brulee was slightly hard on the edge and tasted a bit funny. It was not my cup of tea.

The Macadamia Nut Brownies was awesome. It had some chunky bits of macadamia nuts brownie at the base with some chocolate mousse and a thin layer of creamy chocolate. It was a nice combination.

The Dark Chocolate Praline was one of my favorites here as it was not too sweet. The dark chocolate outer crust blended in really well with the creamy melted chocolate cream (ganache). It had that crunchy sugar bits at the base. It was decorated with some matching colored mini wafer balls. In my opinion, it was a perfect praline.

The Arancia Praline was a combination of fine dark chocolate (65% cocoa) with a touch of orange essence. It was very impressively crafted. However, I found the orange flavored filling was a bit on the sweet side.

The Coconut Praline consisted of pure white chocolate with some coconut flavored milky filling and cocoa nibs. It looked impressive but it had that strong milky flavor with a strong oily coconut flavor from the desiccated coconut. Since we are in Asian country, it would be best if freshly dried ones are being used instead.

Another chef signatures was the Mascarpone Stracciatella Praline. The dark chocolate item had that shell-like feature with brushed edible gold dust. It was filled with a mixture of cocoa nib and creamy mascarpone cheese. It was not bad at all.

On the other hand, the Caramel Fleur De Sel was a bomb in the sense that it was a high calorie one filled with oozing caramel. The outer crust was made of chocolate milk. The caramel with was not as buttery flavored as butter scotch due to fleur de sel (sea salt) was used instead. Somehow, it was a bit sweet to my liking.

Most of us enjoyed the Pistachio Praline. The dark chocolate used went well with the nutty flavored filling. However, it would be great if the finely blended pistachio was substituted with pistachio chunks.

The next dish was Assorted Pralines. It had chocolate milk crust with different types of filling, just like a box of assorted chocolates which you will never know what you are going to get.

Chocolate Soul, this is the combination of all the chocolate ingredients. Each of the layer has their own unique flavor. No wonder it is called the soul of chocolate.

Black & White Chocolate Mousse in Glass, for this dessert, the combination of dark and white chocolate mousse was mixed together in a glass, then topped with a chocolate flower bud which looked like the fruit of cocoa.

Chocolate Fondue, the all-time favourite chocolate fondue came in both dark and white chocolate selections.

There were many varieties of ingredient to be chosen for the chocolate dip. It ranged from cookies to ice cream and fruits.

Chocolate Bread Butter Pudding, the pudding was covered with chocolate flavouring and topped with lots of almond flakes. Nice one.

Chocolate Strudel, the chocolate with roasted almonds filling was rolled in pastry and topped with sesame. The inner chocolate was not too sweet while the pastry was crunchy with the aroma of roasted almonds and sesame. I love this dish.

Chocolate Fruit Pizza, this is a new invention. The bread was topped with fruits and olives then covered with chocolate spread. This is something different than our usual Hawaiian chicken or tuna pizza.

Chocolate Banana Puff, the chocolate mud was mixed along with mashed bananas. It was a very filling yet delicious dish.

Chocolate Jackfruit Pie, this dessert was made from slices of apples, strawberries and bananas. It was then covered with chocolate and placed into a pastry tart. The taste was not bad at all.

Chocolate Pudding, the pudding was half baked and inside the pudding the texture was still creamy and moist. The middle layer was so soft while the outer crust was crispy. This dish successfully combined the 3 different textures.

For ice cream lovers, they served mainly different types of chocolate flavor. However, if you would like to taste other than chocolate flavors, there were options of pistachio and cookies and cream flavors for you to choose from.

The welcome drink was no other than a chocolate drink which was full of cocoa sense.

The impressive and unique chocolate desserts and pastries were proudly prepared by Chef Tan Kwee Lian using her master skills.

Price for the buffet was RM45++ per adult (Child: 1-6 years old FREE, 7-12 years old at half price)

Overall, the ambience here was very cozy and romantic. It was very suitable for couples to enjoy a pleasant after-dinner dessert. The price for the wide varieties and delicate range of chocolate savory was considered very reasonable. The only drawback of this buffet was most of the food here tasted sweet. Therefore, your tastebud will easily get blunt after savoring few chocolate desserts.

Editor’s Review (5 Stars Rank):

Taste
Price
Food Presentation
Service
Overall

Quick Facts:

Family Friendly
Parking
Pork Free
Alcohol
Credit Card
Smoking
Reservation
Private Room
WIFI Available

Operation hours: 8:00pm – 12:00am (Saturday Only)
Contact: 04-238 0000
Address: 168-A, Persiaran Gurney, 10250 Georgetown, Penang
GPS: 5° 43′ 78.13″ N, 100° 31′ 06.26″ E