Wow… Chocolate Buffet? What type of Penang food is that? I have never heard before. The most common that I have tried are International buffet, Japanese Buffet or Chinese Style Buffet but never in my life have I tried Chocolate Buffet.
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):
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