CHEF SPECIALTY AROUND THE WORLD at Eastin Penang Hotel

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In conjustion to Eastin Penang Hotel CHEF SPECIALTY AROUND THE WORLD from Nov 2014 to Jan 2015 promotion – specialty cuisine which include Japanese, Chinese, Peranakan, European and Thai Cuisine. 

On Mondays, taste Japanese cuisine by Chef Nuhaini Abu Bakar,

While on Tuedays, Chinese Cuisine by Chef Cheah Teik Huat prepares the local flavour of Chinese Cuisine with dishes such as Crispy Century Egg Roll and Roasted Duck.

Wednesdays with the taste of Peranakan Cuinese by Chef Chan Teik Onn are such as the Asam Prawn.

Kapitan Chicken and Kerabu Rice

Thurdays  Europe cuisine by Chef Kevin Christie Menon such as Slow Braised Barbecue Beef Ribs.

Fridays Thai Cuisine prepared by Chef Khalil b Khazali, such as Thai Green Curry Chicken.

5 talented chefs who will be bringing you all the interesting flavours and dishes from November onwards.

The Chef's Specialities Around The World will be available during Lunch as well as during Hi-Tea from the 1st of November 2014 until 31st January 2015. It will be ongoing for 3 months, so do make a date.

Lunch : Monday - Friday

12.00 pm - 2.30 pm

RM 50++ (Adult)  RM25++ (Child)

Hi-Tea: Saturday & Sunday

12.00 pm - 4.00pm

RM58++ (Adult)  RM29++ (Child)

For reservations, kindly call Swez Brasserie at 

+604-612 1128

For more information, 

Eastin Hotel Penang, Eastin Hotel Penang FB

Disclaimer: This is a personal food blog. The opinions expressed here are my own, based on my personal taste buds; others may have different opinions. Also, as we all know, qualities & standards of individual restaurants/food may change over time, so do note the time stamp on this review.

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Wong Kok Char Chan Teng at Gurney Paragon Penang

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Wong Kok Char Chan Teng is one of the pioneer makan place that opened at Gurney Paragon, Penang Gurney Drive. Boasting delicious food at affordable prices, this shop is sure to be a hit with Penangites. They serve Hong Kong Style food. So folks, now you can enjoy delicious and yummy Hong Kong Style food, no travel needed. The menu is like a dictionary, over a hundred selections available for you to choose from. Great service, great ambience & great food, what more can a person ask for?

Wong Kok Char Chan Teng cashier desk.

Love what they done for their design as it is trendy and simple. All the reflective mirrors make the place look bigger. Comfort is a plus one to dine-in customers.

The colors in the restaurant are on the dark side but lots of lighting has the effect of brightening the place up.

This is their indoor air-con dining area. 

They also have a outdoor dining area for smokers. 

Their menu looks like a comic book, doesn't it?

Fried rice, RM 11.30. Love the species they use in this dish. Great flavor . 

Two different sauces available for your fried rice. Hong Kong Style chili oil and soy sauce with chili padi. 

Cheese Baked With Chicken Chop, RM16.20. The meltingly oozy goodness with the chicken is so good. You have 30++ choices to choose from. Their best selling sauce for this dish is their mushroom sauce. 

We also get to try out the prawn roe sauce. I thought it was good, but it may not be for everyone.  

Hot & spicy ramen, RM14.90. The soup is not too spicy. The use of spices was well controled. Great soupy dish. Moreover the chicken is tender and flavorful. Black fungus & spring onion are added for extra texture and flavor. If you like your noodles a little spicier just add in their special made chick powder. 

Baked dragon boat, RM10.20.  It is made up of minced fish, prawn paste with mushroom wrapped in a potato skin. To me it is best described as an Asian version of the potato jacket.  

Original milk tea in Hong Kong style, RM5.20. This is so good because it's served without ice in the drink, rather the drink is kept cold by putting it in a bowl filled with ice. You get the fully concentrated version of the milk tea. One the signature drinks they are serving.  

Double Delight Corn Ice, RM6.90. 

Corn Ice cream blended with sesame and coconut jelly. Yum!

Mango honeydew with sago, RM8.90. Mango ice blended served with honeydew cubes and some basil seed. Another refreshing dessert during hot day. 

Thank you Mr Ong for introducing us to all these delicious dishes.

Wong Kok Char Chan Teng  Gurney Paragon

163D-2-05, Level 2, Gurney Paragon Mall,
Persiaran Gurney, 10250 Pulau Pinang.

Contact: 04-226 1264, 014-253 9030
Business Hour: 10.00am-10.00pm Daily

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Disclaimer: This is a personal food blog. The opinions expressed here are my own, based on my personal taste buds; others may have different opinions. Also, as we all know, qualities & standards of individual restaurants/food may change over time, so do note the time stamp on this review.

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Chinese Cuisine at Swez Brasserie, Eastin Hotel Penang

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In conjunction of Mid-Autumn Festival which is available during lunchy, hi-tea and dinner at Swez Brasserie from 1st – 31st September 2012. 

Herbal Chicken Soup 药材鸡汤. A very tasty soup with pack of traditional Chinese herbs such as wolfberries, angelica root, solomon’s sea and dates. As a Cantonese we love soup so much that almost everyone and everyday we get a big bowl of soup for every meal. 

Kerabu Jellyfish 生捞海蜇

It is quite a great appetizer. Sour,  sweet and crunchy texture really get you ready for a hunger feast. 

Fried Rice Wrapped with Lotus Leaf 荷叶炒饭

Rice always been a main diet in Chinese cuisine. To cook a great dish with this ingredient will be a mission for Chinese cook. Simple meal cum delicious always the hardest. 

Stir Fry Vegetable 清炒蔬菜

assorted vegetables sautéed to perfection. 

Roasted Marinated with Garlic Chicken 大蒜烤腌鸡

A very common dish among all Chinese. Too bad the condiment were not flavorful enough for me.

Roasted Marinated with Garlic Chicken 大蒜烤腌鸡

Garlic sauce :)

Sweet and Sour Fish 糖醋鱼片

Love the sauce very much which goes well with the fried fish fillet. 

Double Boiled Snow Fungus with Dates 红枣炖雪耳

Our sweet ending was great, rock sugar double boiled snow fungus with dates. Rock sugar always a great ingredient for cooking dessert as it increases the flavor of the dessert. 

Eastin hotel petaling jaya had produce mooncakes for the mid autumn. There are 6 flavor for you to choose from,

1. red bean pastes (RM 16.50)

2. assorted fruits & nuts with chicken bits (RM 17)

3. jade custard (RM 17)

4. low sugar white lotus (RM 17.50)

5. golden honey grapefruit with pineapple (RM 17.50)

6. lotus paste single yolk (RM 18)

all takeaway mooncakes are subject to 6% service tax while dine-in mooncakes will be subjected to 10% service charge and 6% service tax. you can place your order via calling Swez Brasserie at             +604 6121128       OR fax +604 612 1199 OR email to info.pg@eastin.com

Swez Brasserie

GF Eastin Hotel,

1 Solok Bayan Indah, Queensbay

11900 Bayan Lepas, Penang.

            +604 6121128      

website

Lunch: Monday – Friday

1200 – 1430

RM 48++ (adult), RM 24++(child)

Hi-Tea: Saturday, Sunday & Public Holidays

1200 – 1500

RM 55++ (adult), RM 28++ (child)

Hi-Tea: Festive Occasions

1200 – 1500

RM 68++ (adult), RM 34++ (child)

Semi Buffet Dinner: Monday – Thursday

1830 – 2200

from RM 48++ per person

September Credit Card Promotions

MAYBANKARD, VISA, CIMB, and UOB card members, guests can enjoy 15% discount for Chinese Cuisine Buffet Dinner ( Monday – Thursday) and Weekend Buffet Dinner (Friday – Sunday) from time 1830 – 2200.

Disclaimer: This is a personal food blog. The opinions expressed here are my own, based on my personal taste buds; others may have different opinions. Also, as we all know, qualities & standards of individual restaurants/food may change over time, so do note the time stamp on this review.

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Poon Choi at Restaurant Zi Zai @ Paya Terebong Penang

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The chef was well know before even he had his own shop. Hock Chai, the owner of Restaurant Zi Zai. I knew him because he is a food hunter. He is a very friendly and humble person. 

Now he had his own restaurant serving great Chinese cuisine at Paya Terebong, Penang. He named his restaurant Zi Zai (自在) because he enjoy the freedom of life. So he wanted his customer to enjoy like him. Never the less, you will feel very comfortable when dine in.

The front view of the shop.

Clockwise: 1,2 - Homemade herbal tea. 3- Bean sprouts with salted fish (RM12). Hock chai  remove the heads and roots of the sprouts. He found people like it and people come back for more. 4- Stir-fried yao mak (RM10)

Belacan chicken wings on the right (RM16) and delicious Assam prawns (RM32).

Stir fried la la (RM12), the la la is so fresh that you can taste the sweetness of the seafood.

This were special brought by Criz, 2 can of abalone.

Other then "zhu cha" Restaurant Zi Zai also served Poon Choi to the public.What is Poon Choi?

Poon Choi also known as pun choi or Big Bowl Feast, is a traditional type of dish originating from Hong Kong village cuisine. It may also be found in different parts of Hong Kong. It is served in wooden, porcelain or metal basins.

It was said that Poon Choi was invented during the late Song Dynasty. When Mongol troops invaded Song China, the young Emperor fled to the area around Guangdong Province and Hong Kong. To serve the Emperor as well as his army, the locals collected all their best food available, cooked it, and because there were not enough containers, put the resulting dishes in wooden washbasins. In this way, Poon Choi was invented.

Poon Choi includes ingredients such as pork, beef, lamb, chicken, duck, abalone, ginseng, shark fin, fish maw, prawn, crab, dried mushroom, fishballs, squid, dried eel, dried shrimp, pigskin, beancurd and Chinese radish.

Poon Choi is special in that it is composed of many layers of different ingredients. It is also eaten layer by layer instead of "stirring everything up", but impatient diners may snatch up the popular daikon radish at the bottom first using shared chopsticks.

Traditional Village Poon Choi is served in large metal washing bowls with a perforated metal plate at the bottom to keep food from burning, as it is kept warm on a portable stove as it is being served.

Some restaurants or providers change the poon choi and add fresh shrimp and fresh oyster instead of dried ones. This increases the potential risk of contamination by bacteria that causes disease. It has to be cooked thoroughly.

Poon Choi served at Restaurant Zi Zai.

Close shoot of the Poon Choi,
14 ingredients which consisted of (from base to top)

1- Chinese Cabbages
2- Braised Pork Belly in Red Fermented Bean Curd
3- Yam
4- Yam Bean
5- Sea Cucumbers
6- Chinese Mushrooms
7- Fish Maws
8- One Whole Charcoal Roasted Duck
9- One Whole Chicken in Sesame Oil
10- Broccoli
11- Deep Fried Snapper Fillets
12-Deep Fried Homemade Hock Chew Fish Balls 
13- Sweet n Sour Prawns
14- One Whole New Zealand Abalone Slices

RM258 nett (4 ~ 5 pax), RM400 nett (10pax)

New Zealand Abalone that Restaurant Zi Zai is using. Make sure you pre-order the Poon Choi.

We pick each of one type of ingredient and take a shoot. Don't you feel that just one dish contain almost everything? Want to have a taste of this delicious Poon Choi? Call Hock Chai at Restaurant Zi Zai NOW!

Poon Choi is really a unique dish that you can hardly find elsewhere. Poon Choi sold at Restaurant Zi Zai was good and cheap as well. So make sure you pre-order their Poon Choi for this 2012 Chinese New Year from Restaurant Zi Zai. 




ZI ZAI RESTAURANT (自在飯店)

1239-G, Ground Floor, Jalan Paya Terubong, 11600 Penang, Malaysia.

GPS: 5.387212, 100.274013

Business Hours: 11.00am – 10.30pm (Closed Tuesday)

Contact: 604-826 5173 (Mr. Tan Hock Chai)

Disclaimer: This is a personal food blog. The opinions expressed here are my own, based on my personal taste buds; others may have different opinions. Also, as we all know, qualities & standards of individual restaurants/food may change over time, so do note the time stamp on this review.

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Invited Review: (Non-halal) You Shan Fine Soup House

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Penang lang here we got a new herbal soup restaurant (You Shan Fine Soup House) at Auto World complex, Penang. They are expert in brewing traditional herbal soup. The cook is an experience cook and their advisor, Mr. Chew Hock Eam, a Chinese Physician, has been curing patients for 30 years. He is definitely a trustworthy Traditional Chinese doctor. With both teaming up, i believe they will definitely make more Penang lang healthy :)

The cook not only expert in brewing herbal soup but he is also an expert in Chinese cuisine.

The interior of the soup house.

14-May-2011 You Shan Fine Soup House has marked another history in Auto City. Today is their Grand opening.

The restaurant was officially launched on 14 May 2011 by our YB Ms. Betty Chew, wife of the Penang Chief Minister, YB Mr. Lim Guan Eng.

The opening speech by YB Ms. Betty Chew and Mr. Chew Hock Eam.

After the speech, all the guests or honour were invited to pull the red ribbon as a official launch.

Congratulation to You Shan Fine Soup House for their grand opening and here are their kitchen crew.

From left : Fine Soup King, steam grouper fish and cereal prawn.

From left : Broccoli with clams, seafood claypot and braised pork leg.

If you think they are only serving herbal soup, you are wrong. They serve very good traditional Chinese cuisine as well. There are 60 types of soup but you will need to pre-order 24 hour in advance before dine in. Price range is quite reasonable from RM5 ~ RM68. Don't worry about it, daily they will have 3 soup for you to choose from. So if you want special soup please pre-order. Call 017-488 3400.

Below shown the You Shan Fine Soup House soup menu, click to see original size.

Currently they are having promo until 30-Jun-2011.
(If you want to get this promotion voucher do leave a message in comment.)

For You Shan Fine Soup House detail ~ CLICK HERE !!!

Click for Bigger pic :)

Disclaimer: This is a personal food blog. The opinions expressed here are my own, based on my personal taste buds; others may have different opinions. Also, as we all know, qualities & standards of individual restaurants/food may change over time, so do note the time stamp on this review.

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