CRIZ BON APPETITE

In conjunction with the Thailand’s Songkran Festival, Swez Brasserie @ Eastin Hotel, Penang, would be promoting mouth watering Thai cuisine named Tantalizing Thai for the whole month of April 2012 (1-30 April 2012). The Songkran Festival 2012 would be over 3 days from Friday, 13 April 2012 to Sunday, 15 April 2012. Mahasongkran on 13 April 2012 would mark the end of the old year. Wan Nao (14 April 2012) is the day after and 15 April 2012 is Wan Thaloeng Sok, the start of the Thai’s lunar calendar aka New Year Day. The Songkran Festival is also known as the Water Festival where locals as well as tourists would splash strangers on the streets with water, all in the spirit of good fun.

Some of the dishes in the promotion would include dishes like appetizer such as the Spicy Seafood Salad (Yum Talay/ยำทะเล/泰式海鮮沙拉). The dish would have a seafood combination of cooked prawns, mussels and squids, together with some big onions, tomatoes and spring onions, all tossed in a spicy, sweet and sour dressing. The dressing was simple as it had some chopped garlic, red chilies, green chilies, some sugar, fish sauce and lime juice. Although the salad was fresh and appetizing, it lacked the authentic Thai flavors. It would be better if some mint and cilantro leaves were to be added in. Furthermore, the sugar should be replaced with palm/brown sugar for that unique sweetness. I won’t mind having some juicy scallops and fish fillet added in this dish too~ 😛

Thailand’s Spicy Prawn Soup with Lemongrass & Lime Juice (Tom Yam Goong/ต้มยำกุ้ง/泰式酸辣鮮蝦東炎湯) would be one dish that you should not miss out in any Thai cuisine due to the unique unity of tastes from the 4S – spicy, sour, sweet and salty. If not, the dish won’t be ranked #8 in the Top 50 Most Delicious Food in CNNGO recently. With the teaming of flavors from the lemongrass, galangal, kaffir lime leaves, shallots, garlic, chilies, fish sauce and lime juice, it was a bowl of heavenly dish. The dish had straw mushrooms instead of the usual abalone mushrooms. The flavor was rather mild for a spicy lover like me but it would be subtle enough for general consumers. I would love to have the dish with a mild touch of nam prik pow (น้ำพริกเผา/Thai chili paste) added in plus some natural fresh taste from some cilantro and fresh tomatoes. This dish had some evaporated milk added in for that extra creaminess. The prawns used were from a harder shelled species. I still prefer mine with white shelled prawns.

Thai style steamed fish would also be another dish not to miss out as it has all the nice flavors from the freshly used ingredients. We had the Steamed Sea Bass with Spicy Garlic & Lemon Sauce (Pla Kapong Neung Manao/ปลากะพงนึ่งมะนาว/泰式酸辣蒸石甲魚). The dish had cilantro roots flavor boosted sea bass fillet topped with a spicy, sweet and sour dressing. The dressing basically consisted of chopped garlic, red chilies, Serrano pepper fiery like local chili paddy with a mild sprinkle of sugar and lemon juice.

Great Thai style duck dishes would be quite limited outside of Thailand but Swez Brasserie managed to come out with one flavorful duck dish such as the BBQ Roasted Duck in Red Curry (Gaeng Phed Ped Yang/แกงเผ็ดเป็ดย่าง/紅咖喱燒烤鴨). This curry had a sweet, creamy and salty taste from double coconut cream, red chili paste, sugar and fish sauce, enhanced with flavors from Thai basil, Thai apple eggplant, pineapple, cherry tomatoes and seedless grapes. This was an awesome dish as the roasted duck slices had all the flavors soaked within the meat. Although it was a nice dish to go with hot steaming rice, I found the creaminess to be a bit too thick to my personal liking. Moreover, the sweetness was not close at all to the sweetness from the usage of some natural palm sugar.

There would always be some Thai street food served during the promotion. One such dish would be the Thai Style Fried Noodles with Prawns (Pad Thai Goong/ผัดไทยกุ้ง/泰式鮮蝦炒粿條). The noodles were Thai made flat rice noodles, soaked to soften to get the right al dente. The noodles were fried with some garlic, shallots, unsalted turnip, dried shrimps, deep fried bean curd, fish sauce, tamarind paste, some sprinkles of sugar and a squeeze of lime juice. These fried noodles would then be wrapped into a thin layer of fried egg and serve with some deep fried prawns. The noodles would be served with some coarsely crushed peanuts, chili flakes, sugar, raw spring onions and raw bean sprouts. You can adjust your level of spiciness and sweetness by adding in the chili flakes and sugar a bit at a time.

Thai desserts are something to crave about especially when you need some sweetness to boost up your day. We had the Mango Sticky Rice (Khao Niao Mamuang/ข้าวเหนียวมะม่วง/香芒糯米粒) which had coconut milk steamed glutinous rice, served with sweet golden Thai mangoes and slightly salted coconut cream. It had some deep fried mung beans garnished for that extra crunch. The whole combination was perfect to end a meal. It would be great if the kitchen would add in some screwpines (pandan) flavored steamed glutinous rice too.

Overall, the dishes served here were more towards the taste buds of the general consumers. Thai dishes used a lot of fresh ingredients such as fiery hot chilies and fresh herbs to enhance the flavor of its cuisine in which the kitchen did not level up to that extent. It would be good for the general consumption who could not take much spiciness but the dishes were nowhere near to the authentic flavors of the real Thai cuisine such as what I had at my favorite Annathai-Kitchen at Pulau Tikus, Penang. The good news would be that you would be served with lots of fresh seafood.

Here’s the summary of the promotion.

TANTALIZING THAI PROMOTION (1-30 APRIL 2012)
Lunch (12.00 noon – 2.30pm): Monday – Friday
RM48++ (adult), RM24++ (child)
Hi-Tea (12.00 noon – 3.00pm): Saturday & Sunday
Normal weekend: RM55++ (adult), RM28++ (child)
Festive Occasion: RM68++ (adult), RM34++ (child)
Semi Buffet Dinner (6.30pm – 10.00pm): Sunday – Thursday
RM48++ per pax
Seafood Supreme Themed Buffet Dinner (6.30pm – 10.00pm): Friday
RM80++ (adult), RM40++ (child)
Mongolian Grill Themed Buffet Dinner (6.30pm – 10.00pm): Saturday
RM80++ (adult), RM40++ (child)

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

Inspired by the delicious spread of cuisine from China especially from the regions of Shanghai, Szechuan, Beijing and Lanzhou, Dragon-i has set up yet another branch at Gurney Plaza to cater to the increasing demands of locals as well as tourists in Penang. There’s a great spread of spicy and non spicy dishes available here for just anyone, ranging from appetizer, soup, la mian (fried & soup), hot stone & steamed rice, fried rice, pork & duck, chicken & beef, seafood (frozen & live), bean curds, vegetables, dim sum, desserts and beverages.

Upon seated, you would be complimented with some Braised Peanuts. Their version was somewhat different compared to my recipe as there was some thick gravy presence. Although the peanuts were semi soft, they tasted not bad.

I had something light to start off my meal. The first dish was an appetizer called Chilled Spicy Chicken in Szechuan Style (四川麻辣口水雞 – RM16++). The chilled chicken pieces were smooth and tender, just like those you get from quality Hakka chicken rice shop. It came with some spicy and mildly salted chili flakes in oil with hints of some sesame oil. It was awesome but it might be a bit too spicy for non spicy food diners. The dish also had some al dente type of noodles made out of mung beans flour (綠豆粉) which complemented the overall dish real well.

Dragon-i is also famous for its la mian (ramen/拉麵). I tried out one of their signature dishes which was the Szechuan “Dan Dan” La Mian in Hot & Sour Soup ((四川擔擔麵 – RM13++). I would say that their portion for the noodles was rather large for a person. It practically came with some minced meat in the chef’s specially pepped up soup stock and garnished with some sesame seeds and pounded peanuts plus some chopped spring onions and cilantros. The hand pulled noodles had that nice springy aka al dente texture. The soup has a rich nutty flavor which I believed was from the addition of some grounded raw peanuts during the process of cooking. The added chili oil gave out that Spanish pimiento like aromatic sweetness and spiciness. This is another hot and spicy dish to watch out for.

Another of their signature dishes would be the Shanghainese Braised Pork Belly with Bean Curd Leaves (上海百頁結紅燒肉 – RM28++). For pork belly lover, you would love this multi layered piece of meat and fat which has been slowly braised with a selection of quality soy sauce, together with some rock sugar, spring onions, ginger, star aniseeds with a light touch of Chinese wine. It had that awesome melt-in-the mouth sensation. The firmed textured bean curd leaves which has been soaked in the rich and thick gravy was nice. There were some beautifully hand crafted steamed buns (mantou/饅頭) provided.

The next dish which was the Honey Glazed Duck Breast with Lotus Seeds & Deep Fried Bean Curd Skin (蜜汁燻鴨胸烤雙方 – RM28++) was a heavenly DIY dish. This dish was somewhat different compared to how the Peking Duck dish was served. It did not have any accompanied sauce. Somehow each honey glazed duck slice was succulent enough to be taken all wrapped up together with a slice of bean curd skin, some honey braised lotus seeds and cucumber. The sensation of having the honeyed ham taste like duck combined with the sweet nutty lotus seeds, crispy bean curd skin and crunchy cucumber was a nice experience. My advice would be to halve the lotus seeds prior to wrapping to avoid them falling out.

One of my favorite dishes here would be the Sauteed Diced Chicken & Prawns with Dried Flower Chili in Szechuan Style (四川辣子雙拼：雞丁，明蝦 – RM35++). Each piece of the deep fried batter crusted chicken drumstick meat plus prawns were tossed sauteed with some chili flake seasoning and stir fried with abundant dried chilies and curry leaves. Although the portion would be large enough for 5-6 persons, I won’t mind finishing up this flavorful plate of delicious combination all alone. Haha! 😛

A visit to Dragon-i would not be complete if you did not try out their signature Shanghainese Steamed Meat Dumplings (上海小籠包/Xiao Long Bao – RM9.80++ for 4 pieces). The minced meat was perfectly done with hints of some minced Chinese ham, ginger and a slight touch of soy sauce. The soup confined within the pagoda shaped dumpling was indeed rich in flavors. Most people are not aware of the right way of having the Xiao Long Bao and got splattered with juice. The right way (view here) would be to gently pick up the dumpling and place onto a spoon. Nibble a small corner and sip up the soup. Apply some slivers of ginger in black vinegar on it and enjoy the dumpling.

I also tried out the Shanghai Pan Fried Meat Buns (上海生煎包 – RM9++ for 3 pieces). The light and fluffy bun had exactly the same flavored filling as the Xiao Long Bao with that extra fragrant from the pan frying. Not bad.

Whenever I’m at any dim sum outlets, I would always go for something cute to share with my reader with children. The Steamed Red Bean Buns (豬仔豆沙包 – RM9++ for 2 pieces) caught my attention. It was nothing special except for the unique design with mildly sweetened and silky smooth red bean paste.

As for desserts, I went for something different and out of the norm. I tried out the Sweet Glutinous Rice Balls with Osmanthus Sweet Wine Soup (桂花酒釀湯丸 – RM8++). This dessert required an acquired taste as it tasted just like Tapai, a Southeast Asia delicacy made from fermenting a selected rice grain (normally white rice or glutinous rice) with dry yeast biscuit. The dessert has a sweet and sour alcoholic taste with a nice flowery taste from the osmanthus. This dish came with some soft black sesame filled mini glutinous rice balls. To me, it was a nice dessert after having such a heavy meal.

There are a few nice beverages available here. The recommended ones would be the Dragon-i (龍的傳人 – RM12++). It was made from a concoction of red dragon fruit and passion fruit juices with a twist of lemon juice. The other one would be the Iced Jasmine Tea with Lemon Grass (檸檬香草茉莉花茶 – RM10.80++). The presentation was rather unique. The combination would provide the drinker with a soothing and calming effect.

Overall, some of the dishes served here can be quite nice except that the price can be a bit high for many as there are the extra 10% service tax plus 6% government tax imposed on all orders. To get to the restaurant, all you need to do is to find your way to Gurney Plaza. Just walk towards the new wing of the mall and walk straight towards the Jalan Kelawei entrance and you would see the restaurant right after the Manila Place.

Name: DRAGON-i @ GURNEY PLAZA
Address:
170-G-66 & A1, Ground Floor, Gurney Plaza (New Wing),
Persiaran Gurney, 10250 Penang, West Malaysia.
Contact: 604-227 1686
Business Hours: 11.00am-10.00pm, 10.30am-10.00pm (Sat, Sun & Public Holidays)
GPS: 5.436617, 100.30945
Website: www.dragon-i.com.my/

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: 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)

Located at a secluded corner lot of the newly renovated level 6 F&B section of Gurney Plaza, this unadorned yet quaint little eatery may have been overlooked by many as just another dessert café in the mall. Carrying the name Macaron Café and with a vast display of delicious yet colorful treats, I won’t be surprise that many passers-by would have the misperception. Other than desserts, Macaron Café would also serve other items ranging from appetizers, salads, soups, pastas and many little snacks of the day.

Indeed as the name depicts, this cafe serves one of the best macarons I have tasted. They were as crispy, chewy and flavorful as they should be. Those served here were to my liking as the chefs had created a version that had the minimal usage of sugar for the best texture. Thus, those macarons were not overly sweet as others. The meringue base confectioneries are practically made out of egg whites, a combination of different types of sugar, almond powder, permissible food flavors and colorings. The café would serve at least one third of the over 30 flavors that would be available daily. Although it would take a skillful chef to come out with great shaped macarons, the dessert is quite versatile for great creativity. You can have it just by itself with butter cream or jam filling or even use it for dessert decorations. One thing I would love to see from this café would be a Macaron Burger since it looked just like one except for the filling. This would surely attract more out-of-curiosity diners for the uniqueness. Hmm… I’m now thinking of macarons filled with fresh/butter cream, fresh fruit cuts with some toasted almond flakes~ 😛 At the time of my visit, there were about 9 flavors of macarons left. My personal pick: Rum & Raisins, Jaffa (orange macaron with chocolate filling) and Chocolate.

Left – (back to front): Black Sesame, Chocolate & Coffee, Right (back to front): Rum & Raisins, Lemon, Jaffa, Strawberry Bubble Gum, Mint Chocolate and Double Mint. Price Range: 1 pc-RM3.00+, 5pcs-RM14.00+ and 10pcs-RM27.50+

There are a few types of beverages available here such as coffee, tea, chocolate and fizzy drinks. What would be the best beverage to go for with macarons or other sweet treats? It’s none other than latte! I had the Irish Cream Latte (RM8.90+) and it went well with my desserts.

The café also serves a few different types of cakes daily. The selection varies daily based on the creation of its pastry chef. One of the favorite pick by customers would be the Rainbow Cake (RM8.90+). It has seven layers of colored vanilla butter cakes filled with strawberry jam and butter cream at alternative layers. It was soft and spongy with a mild sweetness. If you had a hard time remembering the colors of a rainbow, here’s a tip. Just remember the first character of this phrase: “Royal Of Yolk Goes Battle In Vain” meaning R-Red, O-Orange, Y-Yellow, G-Green, B-Blue, I-Indigo and V-Violet.

It happened that the pastry chef had created a new cake for the day and I had the opportunity to try it out. It was the Black Sesame Cheese Cake (RM12.90+). Due to the earthly color of the black sesame combined with the milky white color of the cheese, the presentation might look like a sliced strawberry on a concrete floor but this concoction indeed gave a unique flavor to the cheese cake. The fragrance emitted from the blended black sesame seeds complemented the cheesy cream cheese taste well except that it was a tiny bit on the salty side. It might be a good idea to reduce a bit more salt from the recipe as cheese itself has the existing tad of saltiness. The base for the cheese cake was also handmade. Instead of the normal digestive biscuit texture, it had strusel, the same sandy compound used for crumbles.

There was also the Chocolate Brownie (RM7.50+) studded with a generous amount of chopped walnuts.

If you need something lighter, you could always go for the Lamington (RM2.50+). It was just a cuboid shaped sponge cake, coated with a thin layer of chocolate and desiccated coconut.

As I had mentioned above, Macaron Café do serve other savory items ranging from appetizers, salads, soups, pastas and many little snacks of the day. As appetizer, you can try out the Chicken Roulade (RM10.90+). The preparation was almost similar to the Chicken Cordon Bleu but without the bread crumbs. This dish had pan seared chicken breast meat rolled up with turkey ham, cream cheese and spinach served on a salsa-like salad consisted of diced tomatoes, onions, sweet basil with a squeeze of kaffir lime juice. It was a simple yet fulfilling dish to start a meal.

As for soup, there was the Forest Mushroom Soup (RM12.00+), topped with some cream and served with 4 slices of toasted garlic bread. The soup had 4 types of fresh mushrooms blended in such as shitake, button, shimeji white and brown. Although the creaminess of the soup was just right but it lacked more earthly mushroom flavors. Somehow I would think that the kitchen should add in more distinctive flavored mushrooms such as the fresh Portobello mushroom aka matured Swiss brown mushroom since I personally considered the pricing to be a bit too high for just a soup. I had better ones before at my regular Western cuisine stall at a much lower price of RM5.00nett.

The Penne Pollo (RM16.90+) had penne pasta mixed in sauteed shimeji white mushroom, shitake mushroom and chicken slices in a creamy pesto sauce. Sweet basil is the main ingredient in any pesto sauce, all blended in with garlic, pine nuts, parmesan cheese and olive oil. The café has twisted the recipe a bit by adding in some Thai basil for the extra flavors, thus it had that super strong basil taste which some non basil lovers might detest. Moreover, the dish lacked the color presentation. The whole dish looked rather green and overly sauced. Maybe they should try out what other eateries had done in terms of flavors and presentation such as at Nostalgie along Lorong Stewart, Penang. I personally would prefer pan-fried chicken over sautéed chicken breast meat with some fresh greens such as some cherry tomatoes to suppress the overwhelming taste of basil leaves. This dish was garnished with some parmesan cheese.

The café would also serve some ad hoc ala carte dishes occasionally such as American Beef Burger (RM16.90+), Chicken Picatta (RM18.90+), Chicken Parmagiana (RM18.90+), Croque Monsieur (RM14.90+), Croque Madame (RM15.90+), Pavlova (RM10.90+) and many more. Overall, the café fair better in sweet treats rather than savory dishes. I guessed they would need more time to balance up the best of both worlds to be a super star in the culinary industry. All items would have a 10% service tax imposed.

If you know how to get to Gurney Plaza, you won’t have any problem finding the café as it’s just next to the escalator up at level 6 of the mall, somewhat hidden behind a big square pillar.

Name: MACARON CAFÉ @ GURNEY PLAZA
Address:
170-06-01A, 6th Floor, Gurney Plaza (Old Wing),
Persiaran Gurney, 10250 Penang, West Malaysia.
Contact: 604-229 4389
Business Hours: 10.00am-10.00pm
GPS: 5.437204, 100.308844

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: 7/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 7.5/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 8/10 (1-4 bad, 5-7 average, 8-10 excellent)

If you need something Japanese and with a touch of fusion by infusing some parts of the Western culture into the Eastern ways, then Koi Japanese would be the ideal place for you. Not only were the dishes prepared in many unique ways, they are also economical for the consumers. Thus, you won’t get your pocket burned when dining here. The design of the restaurant was simple and yet elegant enough for any crowd.

I had the opportunity to pay a visit to this restaurant to try out some of their signature dishes. The first dish which was the Popeye Salad (RM18.80+) may look simple at the first glance but each mouthful was very refreshing. Who would have thought that just some sautéed dried shrimps and garlic in olive oil plus a mild dash of soy sauce on a big plateful of fresh Chinese spinach would have giving the overall taste such a punch? The crunchy sensation from the slightly salty dried prawns combined with the fragrance from the garlic was a great experience for me. It was indeed a perfect salad for any ages.

They also serve a number of colorful and tasty signature maki with catchy names such as the Pink Sakura, Surf & Turf, Hawaii, Rock & Roll and more. What caught my attention was the Bread Crunch (RM14.80+/8pcs or RM7.80+/4pcs). The maki stood out amongst the rest as it did not contain any vinegar boosted steamed Japanese rice (sushi rice) but instead it used soft and fluffy bread. It had a piece of bread on a nori (dried seaweed sheet) rolled up with crabstick, cream cheese, ebiko (prawn roe), shredded cucumber, sweetened egg, crunchy butter toasted croutons with a light touch of mayonnaise. Each square shaped maki had some coarsely pounded cheese roasted peanuts garnished on it. I love the slightly chewy yet crunchy bite, especially with some added wasabi~ 🙂 You should not miss out this dish!

As for the Koi Signature Cold Dishes section, I tried out two of their most ordered items. One of them was the Salmon Kelp Roll (RM24.80+/8pcs). The roll had a thinly and translucent piece of salmon wrapped with crabstick, cream cheese, chopped spring onions and garnished with some ebiko. These rolls were served on a plate with some mayonnaise and the chef’s signature dressing which had a sandy grated daikon (radish) texture plus some sweet soy sauce and vinaigrette. This would be one dish that would be worth ordering, especially when there’s the seasonal 35% discount (RM16.12+ only) until end of March 2012.

The next of the cold dish would be the Australian Beef Tataki Koi Style (RM38.80+/10slices). For non beef eater, you can have the option for tuna too. The grounded black pepper marinated Australian beef was seared to perfection and cut into thin slices, dressed with a special sauce and garnish with some chopped spring onions and grated daikon. The sauce had some hints of soy sauce, sugar, sesame oil, olive oil, rice vinegar, grated ginger and most probably with a touch of sake or rice wine as it had that mild sourness.

As for the Koi Signature Hot Dishes section, I tried out the Tuna Steak (RM28.80+). Other than having the tuna raw for my sashimi, I have yet to try out a thick slab of red tuna fillet seared medium-rare. If you like steak, you would love this meaty black pepper crusted tuna steak. It had that nice and tender rawness to my liking. From the texture of the tuna steak, I’m sure that the fish was seared for barely 2 minutes on each side. Instead of serving plain or with teriyaki sauce, this tuna steak had the chef’s signature sauce with some deep fried garlic slices garnished on it. The sauce had some apple fruity sweetness with hints from some grated ginger, shallots, garlic, radish, soy sauce, mirin sauce, miso paste and some spices. This is one of my favorite fish dishes so far.

As for the desserts which were quite limited here, I opted for the Ice Cream Tempura (RM6.80+ with either green tea or vanilla ice cream). It tasted just like the fried ice cream recipe I did, except it had that extra tempura crisp. The green tea ice cream was awesome as it was homemade with a rich macha flavor. Unfortunately, the bread use was a bit on the thick side, thus not having that extra crispiness and got soiled easily by the melting ice cream. The chef should have rolled the bread flat before wrapping in order to have a more dense texture to avoid the sogginess issue. Other than that, it was still a nice hot and cold dessert. The dessert was served with a squeeze of honey.

As for beverages, you can have teas, juices, sodas, floats, soft drinks, beers, sake or even sochu. I tried out the Tokyo Blue (RM5.80+) in the soda section. It had a concoction of blue curacao syrup and pineapple juice, jazzed up by some fizzy soda water. It was quite thirst quenching.

Overall, some of the dishes served here were quite extraordinary compared to most of the Japanese restaurants I have been to. The culinary team members were quite innovative in incorporating some of the Western spices into the Asian cuisine. Price wise, some of the dishes could be on the high side but they do have seasonal and membership (RM20 per annum) discounts throughout the year to enable diners to savor their dishes comfortably and economically. For more information on their menu and promotions, you can check out their website at http://koijapanesecuisine.com/

I don’t think I would need to describe the way to Koi Japanese as most people would know how to get to Gurney Plaza. Just walk towards the new wing of the mall and go to level 2, above McDonald’s and next to Sushi King.

Name: KOI JAPANESE
Address:
170-02-59 & 60, 2nd Floor, Gurney Plaza (New Wing),
Persiaran Gurney, 10250 Penang, West Malaysia.
Contact: 604-227 7112, 012-414 5885 (Ms. Daisy Lee)
Business Hours: 10.00am-10.00pm
GPS: 5.437696, 100.309592
Website: www.koijapanesecuisine.com/

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

Black beans or also known as black turtle beans have that dense and meaty texture that would blend in well with many dishes especially vegetarian dishes. Other than having an abundance of essential amino acids, Vitamin E, saponins, and other nutritional components, these beans have high quality protein, cholesterol lowering fiber and antioxidants for a healthier diet. Those health conscious people love them as it would help in keeping the skin healthy with its anti-aging properties. The CHINESE STYLE BLACK BEANS SOUP WITH PORK RIBS would also be ideal for those women during their pregnancy and confinement. Here’s the simple and healthy soup recipe just for anyone.

INGREDIENTS:
300g pork ribs
200g black beans (black turtle beans)
1 piece dried cuttlefish (about 30g – tentacles would be ideal)
8 red dates
3 cloves of garlic (remove the skin)
6 bowls water (about 2L)
Salt to taste

PREPARATIONS:
Sprinkle some salt onto the pork ribs. Rub well and wash them clean. Wash the black beans well to get rid of any existing dust. Drain both items dry.

Gas or Electric Stove:
Add in 6 bowls of water and black beans into a pot. Set fire to HIGH. When water boils, add in the pork ribs and the rest of the ingredients. Simmer for about an hour or so on MEDIUM-LOW heat or until the beans are soft. Add in some salt to taste. Serve hot.

Slow Cooker:
Add in 6 bowls of water, black beans and set to HIGH. When water boils, add in the pork ribs and the rest of the ingredients. Simmer for 3-4 hours on LOW heat or until the beans are soft. Add in some salt to taste. Serve hot.

Pressure Cooker:
Bring the 6 bowls of water, black beans to boil on HIGH fire. Add in the pork ribs, the rest of the ingredients and close lid. When you hear the hissing sound from the pressure, bring fire to down to MEDIUM-LOW and cook for about 15 minutes. When the pressure is released about 5-10 minutes later, open lid, switch on your gas cooker and stir in some salt to taste. Serve hot.

(Serves: 4-5)

YOU CAN CHECK HERE FOR MORE RECIPES.

Shanghai Ding House of Dumplings (上海鼎) has been in Penang coming to a decade now with another branch in Pulau Tikus barely 3 months’ old. The restaurant served some delicate dim sum from steamed, deep fried, fried, pan fried, baked, desserts to starch items such as rice, porridge and ramen. Thus, this restaurant has been a frequent dining place for those who wished to have something light and out of the norm.

Their Xiao Long Bao aka Mini Meat Dumplings have been one of the hot selling items since day one. You would have a choice for 4 types, namely original, crabmeat, scallop or superior. We opted for the original Shanghai Juicy Meat Dumpling (上海小籠包 – RM6.80+ for 4pcs or RM12.80+ for 8pcs) just to try out the authentic taste. Although the price was relatively cheap compared to other establishments, somehow the broth within was not as flavorful as those I have tasted. Moreover, the meat was rather mushy to my liking. A little bit of sesame oil and rock sugar in the broth plus a bit more of rice wine and corn flour added to the minced meat for a firmer texture would have done more justice to this delicacy. By the way, most people are not aware of the right way of having a Xiao Long Bao and got splattered with juice. The right way (view here) would be to gently pick up the dumpling and place onto a spoon. Nibble a small corner and sip up the soup. Apply some sliced ginger in black vinegar on it and enjoy the dumpling.

There were also two types of prawn dumplings. I chose the Scallop and Prawn Dumpling (帶子餃 – RM5.00+). The combination was just right – simple and fresh. It went well with the easily available homemade chili sauce and sweet potato sauce (甜醬).

One of the steamed buns caught my attention. It was the Pockey Mouse (奶皇刺猬包 – RM4.80+). They were cute looking and looked just like the Porcupine Pokemon~ LOL! The filling was different compared to another available steamed bun called the Creamy Salted Bun with oozing salted custard. This one had that more sandy texture and milky taste with the color coming from a very orange egg yolk. The buns tasted great but it would be nicer if some finely chopped salted eggs were added in.

Mini Egg Tarts (酥皮小蛋撻 – RM3.80+ for 3pcs) were also available during weekends. The overall taste was fine without overpowering sweetness but the crust was not as flaky as I expected. I simply love those which came out straight from the oven.

On the other hand, the newly introduced Yam Puff (芋泥卷 – RM4.80+ for 3pcs) was amazingly appetizing. Not only were the puffs flaky, they were mildly sweetened to my liking.

The chef was also good in his skills and creativity. Next on the list were some Fatty Birds (小神雕 – RM3.80+ for 3pcs). Those were some sweetened red bean paste filled pastry in the shape of mini birds.

Roasted Pork Bun or so called Bo Lo Bao aka Pineapple Bun (菠蘿叉燒包 – RM3.00+ for 2pcs) has a combination of sweet and savory pastry. These buns are famous especially in Hong Kong. The bun actually does not contain any pineapple as named but has a sugar cookie like crusting on top depicting the texture of a pineapple. The baked bun here did not have that design but was great to consume as the sweet crusty topping complemented well with the moist honey roasted pork (char siew) within the bun.

You can also get Honey BBQ Pastry (叉燒酥 – RM3.00+ for 2pcs) during weekends. Each roll had moist honey roasted pork wrapped with flaky pastry.

One of the most ordered items here is the Fried Radish Cake with Seafood (海鮮炒蘿卜糕 – RM7.80+). The radish cake which has been steamed with flavors coming from the finely chopped dried shrimps and Chinese sausage were cut in cubes and stir fried with prawns, squids, salted turnip (菜脯), dried chili paste, egg and lots of bean sprouts. It had that wok hei (high heat cooking) that I liked but the texture of the radish cake was a bit too soft to my liking. Moreover, it was a bit overpriced with barely a few cubes of radish cake present but with loads of bean sprouts.

You can also order some side dishes to go with your meal such as the Stir Fry Broccoli with Scallops (西蘭花炒帶子 – RM15.80+). This was just a normal household dish with blanched broccoli topped with stir fried scallops and prawns in oyster sauce.

There were also a few types of dry and soup ramen from as low as RM4.80+ available here. One of the restaurant recommended ones was the Shanghai Pork Ribs Ramen (上海排骨拉麵 – RM7.80+). The dish hand smooth and silky ramen with the right al dente, served with clear pork stock with some Chinese cabbage aka baby bok choy (小白菜) and steamed pork ribs. This dish was marked as spicy but it was really mild. The only mild spiciness was from the tender steamed pork ribs which had been marinated with some chopped garlic, chili paddy, soy sauce and rice wine. Overall, it was still a nice bowl of ramen except that the kitchen should have taken note on the choice of pork ribs. My serving had too much of bone splinters from the pork ribs.

The next dish was amazingly rich in natural sweetness from the 7-8 hours fish bones simmered stock. For those fish lovers, you would love this Yunnan Rice Noodles with Grouper Fillet (雲南石斑魚米綫 – RM19.80+ for 2 pax). I loved everything in this dish from the texture of the imported rice noodles, the freshness of the grouper fish fillet, the baby romaine lettuce (yaw mak/油麥菜) and rich in flavors fish soup. The added Chinese wolfberries sure boosted up the soup with extra sweetness and the gingery flavor from the quality ginger used pepped it up further. The rice noodles looked almost like the traditional laksa rice noodles but had a firmer al dente bite. This was one awesome dish!

Another of the new ramen dish introduced was the Prawn Ramen (老火上湯鮮蝦拉麵 – RM28.00+ for 2-3pax). This was another great noodle dish by the restaurant. The stock had the flavors from loads of bones and prawn shells which I believed had been sautéed to extract the creamy sweetness. There were hints of some secret ingredients being used such as licorice, a light touch of rock sugar and more. The ramen had all the flavors soaked in and was my perfect bowl of noodles. The dish came with 4 big fried prawns, bamboo pit, some baby romaine lettuce plus some sprinkles of wolfberries and chopped spring onions. Most recommended!

As for dessert, we had the Ginger Tea with Black Sesame Filled Glutinous Rice Ball (姜茶黑芝麻湯圓 – RM3.80+). I loved the strong gingery taste from the soup, obviously extracted from the reputable old ginger from Air Itam. The tang yuan (glutinous rice ball) was nice and soft with fragrant flavor from the filled black sesame seeds. It would be great if some coarsely crushed toasted peanuts (just like the traditional tang yuan I had in town) were added in for that extra crunch. This dessert would be ideal for those with regular “stomach wind”.

You can also have Durian Pancake (榴蓮煎糕 – RM7.80+ for 2 pcs) regardless of the season served here. The screwpine (pandan) flavored crepe-like pancake had some durian meat and cream all wrapped up within. Taste wise, it was acceptable but it lacked the strong local branded durian taste as the ones I had at Lucky Dessert (發記甜品) kiosks at Queensbay Mall and Gurney Plaza.

All items will have a 5% service tax for both branches. Overall, the restaurant would be an ideal place for those who prefer to dine in air-conditioned restaurants. As for taste and price, dishes served here are still within the acceptable level but the pricing can be a bit high for some of the items. As for food choices, there are still rooms for improvement. I do hope that they would have more options for their dim sum such as my regular dim sum shop in town.

The Shanghai Ding House of Dumplings is located just at the entrance leading to 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) on your left. Ignore the turning and drive on to the next left junction with the Eastin Hotel sign. 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 you will see the restaurant at the corner lot. There are limited car park spaces in front of the restaurant. If you can’t find a parking space, there are many car parks surrounding that area.

Name: SHANGHAI DING HOUSE OF DUMPLINGS
BAYAN BAY BRANCH:
Address: Block H, 4/G, Persiaran Bayan Indah, Bayan Bay, 11900 Bayan Lepas, Penang, Malaysia.
Contact: 604-644 1644
Business Hours: 8.00am-10.00pm (Daily)
GPS: 5.336099, 100.307502
PULAU TIKUS BRANCH: (view map)
Address: 417 Jalan Burma, Pulau Tikus, 10350 Penang, Malaysia.
Contact: 016-473 9930
Business Hours:
10.00am-10.00pm (Daily except Closed on Wednesday)
9.00am-10.00pm (Saturday & Sunday)
GPS: 5.431805, 100.310448
Note: The PT branch is hidden from the main road of Jalan Burma. The best way to reach this branch would be through Jalan Cantonment into Jalan Berjaya then turn right into Lorong Aman. The branch would be right at the end of the lane on your left. This building formerly housed the Old Xaverian Association.

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: 7/10 (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)

If you are an adventurous diner looking for exotic dishes from other Asian countries, you would realize that Vietnamese restaurants no longer exist in Penang as far as some years back. For the month of March 2012, it’s great to have Swez Brasserie @ Eastin Hotel, Penang, to come out with such a promotion named Vivacious Vietnam. A large number of Vietnamese dishes would be added in their daily buffet spread. Here’s the summary of the promotion.

VIVACIOUS VIETNAM (1-31 MARCH 2012)
Lunch (12.00 noon – 2.30pm): Monday – Friday
RM48++ (adult), RM24++ (child)
Hi-Tea (12.00 noon – 3.00pm): Saturday & Sunday
Normal weekend: RM55++ (adult), RM28++ (child)
Festive Occasion: RM68++ (adult), RM34++ (child)
Semi Buffet Dinner (6.30pm – 10.00pm): Sunday – Thursday
RM48++ per pax
Seafood Supreme Themed Buffet Dinner (6.30pm – 10.00pm): Friday
RM80++ (adult), RM40++ (child)
Mongolian Grill Themed Buffet Dinner (6.30pm – 10.00pm): Saturday
RM80++ (adult), RM40++ (child)

Let’s start from the Soup and Salad Bar Sections. The Soup Section basically consisted of two types of soup such as the Vietnamese Pineapple Chicken Soup which had traces of chicken cubes, bamboo shoots, pineapple and tomatoes. It was mild and nothing special at all as it lacked the strong flavor from the bamboo shoots. At least the second soup which was the Crab Meat Soup with Asparagus had a richer seafood taste that suited me well. There were two “Make Your Own Salad” stations. One station had coral red lettuce, iceberg lettuce, frisee, boiled kidney bean, alfalfa sprouts, corn kernel, cherry tomatoes, pea sprouts, croutons, raisins, pickled olive, pickled onions, pickled zucchini, red pepper in oil, pickled black olive, pickled capers and cheese powder, to be topped with either vinaigrette dressing, French dressing, pesto dressing, thousand island dressing or Italian dressing. The other station had a more meaty selections such as roasted chicken slices, deep fried hams, coral red lettuce, frisee, black olive, cheese cube, carrots, cherry tomatoes, red & green capsicums, cucumber and onions, to be dressed with a citrus tasting green salad dressing and ranch salad dressing. There were also some bread rolls and loaves available with butter and margarine spreads.

Also at the Salad Bar were two types of Western Cold Platters being served such as the Beef Salami and Smoked Duck Breast cold cuts. The Smoked Duck Breast excelled better in terms of smoky flavor, taste and cuts. Some ready-made salads were also available such as the Bamboo Shoot Salad, Ground Meat & Crab Meat with Grapefruit Salad, Mixed Celery & Sea Bass Fillet Salad, Grilled Eggplant Salad with Vietnamese Dressing, Asparagus Salad, Grilled Paprika Chicken Salad, Fresh Crystal Spring Rolls with Beef and a selection of canapés.

Three items were served at the Action & Noodle Counter. Firstly, it was the Shrimp on Sugar Cane. As for texture and taste, it was quite fine but on a saltier side. Luckily, the condiment of a lightly fresh greens sweet sauce saved the dish from being too disastrous.

The Egg Pancake with Prawns was one of my favorite since it was done fresh. The fragrantly cooked prawns with some capsicum slices cooked in some sweet chili sauce blended in real well with some sliced iceberg lettuce, wrapped in an egg pancake.

The Beef Noodles Soup did not suit my taste bud at all. It lacked the sweetness from some marrow or knuckle bones as it tasted more like chicken stock being used instead. Moreover, local “koay teow” flat noodles were used instead of the Vietnamese bahn pho or Thai chantaboon rice sticks, thus the noodles became too soggy if left alone for a long period of time. On top of the beef slices, fresh bean sprouts, red chili slices, cilantro, spring onions and chili paste being added in, the whole dish lacked the spicy and herb filled punch. I guessed the kitchen has to look more into some additional usage of ginger, clove, cinnamon stick, star anise and fish sauce to push up the flavors for this noodle soup.

The Hot Dishes Section mainly consisted of a mix and match dishes not only from Vietnam but also from other countries such as Malaysia, Singapore, Indonesia, Germany, France, Italy and India. The spread included Nasi Tomato, Rendang Ayam, Goreng Sayur Campur, Stuffed Crabs, Sauteed Cauliflower with Prawns, Sliced Beef with Lemongrass, Fried Shrimp with Coconut Sauce, Stewed Sea Bass in Claypot, Stir Fried Chicken with Cashew Nuts, Stir Fried Bitter Gourd with Egg, Stir Fried Rice Vermicelli with Assorted Meat, Sauteed Vegetables with Almonds, Roasted Sweet Potatoes, Grilled Lamb Chop, Steamed Rice, Spring Rolls, Vegetarian Fried Rice, Long Bean Sambal and Aloo Gobi.

Personally, I quite like some of the dishes from the hot dishes section. The Nasi Tomato was full of fragrance from some of the nicely added spices. The Rendang Chicken cut was rather large and went perfectly well with the tomato rice. The Goreng Sayur was common just like those served at the Nasi Kandar stalls with added turmeric powder. The Stuffed Crab was just average as the stuffing had the texture of fish balls and tasted just like spiced fish balls without some added crab meat. The Sauteed Cauliflower with Prawns was also common. The Sliced Beef with Lemongrass had tender beef slices but lacked the spicy flavors. The Fried Shrimp with Coconut Sauce practically had the taste of frozen prawns without flavors. The back of the prawns should have some slits to allow flavors to seep in the flesh. The Stewed Sea Bass in Claypot tasted quite fine and it had chunks of fresh fish being used. The Stir Fried Chicken with Cashew Nuts was nice. The chicken cuts were juicy and tender. With the nutty flavors from the cashew nuts, the whole combination was perfect. The Stir Fried Bitter Gourd with Egg was simple but it had a nice fragrance from the added chili oil. The Stir Fried Rice Vermicelli with Assorted Meat was just average. The Sauteed Vegetables with Almonds no doubt was a simple dish but the roasted almond flakes sure pepped up the flavors. The Roasted Sweet Potatoes was just another simple stir fried dishes with added capsicums and onions. The Grilled Lamb Chop somehow was under marinated and a bit too tough. The chops had a strong lamb taste. Steamed Rice was just steamed rice. The Spring Rolls was normal. The Vegetarian Fried Rice basically was not my type of fried rice dish as it lacked flavors. The Long Bean Sambal which had some added deep fried bean curd was just nice. The Aloo Gobi which had cauliflower stir fried with some turmeric powder and cumin was totally out from the ones I had elsewhere. The dish was rather dry and lacked the taste from more spices and cilantro as garnishing. I saw only gobi (cauliflower) but where were the aloo (potatoes) then?

The Dessert Section had 6 flavors of Nestle Ice Cream with different types of toppings, Assorted Fruit Platters, Assorted Cakes and Pastries, Jelly, Pudding, Green Bean Soup, Assorted Local Nyonya Kuih and a few choices of Vietnamese delicacies.

Basically, there were a few of the Vietnamese desserts that caught my attention. One of them was the Banana in Rich Coconut Sauce. It had cooked banana with young coconut meat in slightly sweetened fresh coconut milk. It was perfect to end the meal. Without the availability of shaved iced, I added in some Vanilla ice cream for that extra creaminess. Slurps~ 😛

Another great dessert was the Glutinous Rice Ball in Gingered Brown Syrup (Che Troi Nouc). The soft glutinous rice ball with either red bean paste or pandan kaya paste went well with the gingered syrup.

There was also the Vietnamese Rice Cake. The filling tasted like out Malaysian ketupat but with green bean powder sprinkled on those small piece of rice cakes. There was nothing special about this dessert as it was not sweetened at all.

Another of the dessert that caught my curiosity was the Vietnamese Potato Cake. It looked just like apple pie with sprinkled grounded cinnamon but the taste was not up to my expectation. I was surprised that normal French fries potatoes were used instead of sweet potatoes. Somehow the taste did not blend in real well as a sweet dessert.

Overall, the spread served here were more towards international dishes with at least half of the dishes consisted of Vietnamese cuisine. No doubt it was a well balanced mix and match dishes that would suit just anyone but I personally found that the taste and flavors for the Vietnamese dishes were too mild to my liking. The dishes somehow did not have much of the authentic Vietnamese cuisine. The kitchen should have looked into dishes with a much heavier usage of fish sauce, shrimp paste, fermented beans, spices and herbs.

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