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One of the latest landmark in Penang that open its door to public that had create quite a hype by some of my Penang friends is a new shopping mall, Gurney Paragon. Upon its build up, this mall is position as one of the high end shopping mall for Penangnites. As many malls also pretty much know with a few signature F&B and there are a few actually. Since I am back, I drag my Penang friend along that they have just went to this shop last weekend before me, and they were saying, its a High End tea. ūüėÄ

One of a big hype that I see over Instagram for a few posting is on their dessert is this new French-Japanese cafe & kitchen Miam Miam that named after the French expression ‘yum yum’.

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With its classic interior design that still maintain its flooring of this old building yet contemporary set of feeling infuse along that makes them lively cafe with a curious mix of flavours from savoury souffle to pasta.

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I love their design of kitchen that certainly have the European feel and as for Cashier is a little island by itself.

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Its a very simple 4 pages menu with everything is right into your face with picture illustration. Everything in there looks tempting and of course I do see what other people order. The food is predominantly French or European but with Japanese influence in each.

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 Some of the food, are pretty unique.

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Iced Matcha Latte @ RM 11.80

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Miam Miam (Hand Dripped) Special Blend Iced Coffee @ RM 9.80

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I love the presentation of this coffee that serve in a bronse mug and with a little milk & sugar syrup holder. It makes me feel that this little two thing is used by that cute animation Ratatouille. The so called special blend coffee is nothing to shout about.

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Mango Smoothie is blended well and with strong visible taste of mango and its not bad. @ RM 11.80

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Famous French Toast @ RM 16.80 – with homemade whipped cream & Maple Syrup

It seems that this is another famous item in the menu that, alot of people in the cafe is ordering it.   The baked toast prepare fresh and served in a pot, with whipped cream on top of it. A mini tea cup of maple syrup is placed beside the pot where is to be added upon.. The toast is done perfectly that its soft and fluffy yet aromatic with maple syrup after I pour it in. Best to eat while its still hot. Its not easy to make a nice one but they had made it perfect. РRecommended

Side note: there is no consistency in it as my friend came along with me on the her 3rd time, it taste very much different as when she had with me, this is the best so far.

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Classic Vanilla Souffle (Pot Baked) @ RM 16.80 

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For this dessert, I have tried quite number of places and nothing had impress me till this outlet. This is where I saw alot people instagram on it on the best of they can get in the island and I must agree with most of them, it easily beats many of the available KL f&B outlets too.

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Its serve pippin hot as every pot is being prepare fresh. The texture of it is so light , smooth and airy that spoon easily poke thru till to bottom. Upon on each bite, taste of egg and light vanilla is pretty evident texture of it easily melts in mouth. Not many people know how to enjoy this dessert and its best advise to share. A recommended Item`

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Chocolate & Banana Souffle Pancake @ RM 19.80 is something different from their classic/original range, that is topped with a few cubes of banana and 2 chunk of chocolate with Ice cream. The souffle is pretty much different compare to the original ones as this taste more like a soft pancake yet the texture is still smooth.

No doubt that this place had made its impact to many Penangnites on its dessert range. If you do not mind to dig deeper into your purse, this place is a great hang out place. Two item that you must not miss is their signature Classic Vanilla Souffle & French Toast.

*Pork-Free

-= Ka Ching =-

Food Rating 7.5/10, pretty good yet its not cheap -Stamped-

‚ÄďWarning‚Äď This is based on my individual taste. Try it at your own risk-

Location:

Miam Miam
163-C-1-01/2, St. Jo’s, Gurney Paragon, Persiaran Gurney, George Town, Penang.
Tel: +604 226 7105
Opening times: Mon-Fri, 12noon-9.15pm; Sat & Sun, 12noon-9.30pm

After much anticipation from the first food hunt trail Hennessy X.O with Chef Micheal Han at the beginning of the month (click here), I was counting days to this much finale event. Keep wondering for the past 3 weeks how is the chef gonna deconstruct our Penang street food. As last round we get to know that the chef is amaze with some of the dishes especially the oh,chien. On my thought, it just would not jive along what is going to be serve tonight.

All of us are here again, truly honour to be invited again by both G2 and MHD to this exclusive event. Tonight we will be dining along with Chef creation on how he had deconstruct all our beloved Penang food to another level to pair along with Hennessy X.O.

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As we were ask to gather around lobby at 7.30pm and guess what? Infront of G-Hotel, we were ferry by trishaws to our dinner location and its just another great level of experience that so many security blocking the road and all the trishaw uncle paddling their way there thru busy traffic in Gurney Drive.

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Just right about 2 blocks away we had reach our dinner destination St Joseph’s Novitiate, a heritage building that had restore and being center of lime light under new¬†construction Gurney Paragon.

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I am amazed that they had transform the whole place into Hennessy X.O stuff with red carpet being roll out. For the first time felt like VIP. ūüėÄ

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As right after registration, we were usher up to this wooden stair case that lit along with candles like, follow the light, you wont be lost.

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Right at the entrance I saw Will Quah, of course will be the official Emcee for the night.

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Time is still pretty early, and as early as 7.30pm we are all enjoying our glass of Hennessy X.O already.

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Select your drinks sir, would you like it to be –¬†neat, on the rocks, or with water

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They will be moving around to ensure that your glass doesnt run dry.

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I further venture around then there is this quartet serenades guests upon arrival. It reminds me of all those rich doing a high end charity like what you seen in the Hollywood movie with us chatting around and enjoying the soft music background.

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Just love this area, its cozy, fitted with dark comfy sofa and just plunge yourself onto it will stuck there for a while.

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upon drinking on my glass, I starred at the glass momentarily then only I realise the uniqueness of the glass, right at the bottom there is all the wordings. Love mine with little water and a cube of ice to just make it slightly chill.

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With yeng kor Cheng Yi – Fatboybakes, leng chai Robert from G2, Anna – annna.net and me

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As the time hit, we were ask to enter to the dining hall and my oh my, it instantly reminds me of Harry Potter movie dinning scene. With long tables that every one is seated and I thought, if every one in classic dressing like Harry Potter movie then it will be super cool. Nevertheless the most important is, the presence of Hennessy X.O drink with us all night long. ūüėÄ

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Found my seating and greeted with a cool folded napkins in tuxedo style along with menu being clip in between..

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Everyone is just so busy taking pictures along with cameras exchanging here and there.

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This is what happen when camera are being exchange as I also do want to be in the picture. I do not have the tux so I borrowed it to look smart.

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The whole event started off with Will Quah introducing and welcoming all of us.

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A glimpse on Chef Han to those who have not seen him in person.

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Menu for the night, it blows me away as what we sampling around on early month, it came out 90%. What a great challenge for the chef and just cant wait to get a bit on all those wonderful creation.

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We set sail on our first dish of the night. Pie Tee –¬†Chutoro and Ginger

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It was presented on a huge cube of wood standing tall is this 2 pai tee that does not look much different from our local scene and one thing for sure, ingredient inside looks solid. Blends of eggs with fatty tuna mix with herbed mayonnaise, tarragon, parsley, chives and chervil, taste is light and I pop the whole thing in one mouth bite, then end with sip of Hennessy. Blends well in my thought.

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Then every one started to chat about the dish, what do you think? Its like good, and lets continue to drink!

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Then I manage to peek into the kitchen, that chef and his team are so busy preparing our second dish.

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Here comes our Penang famous Rojak –¬†¬†Violets and Carambola Flowers

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Being deconstructed in a way that its too pretty to be eaten.¬†Colorful¬†to my eyes and start to wonder what is those mini roll. It is a mixture of fruits and vegetable, being cut finely then curl along with straws to make the size even. Add on with prawn paste, end with sprinkles of crunchy peanut, garnish along with edible flowers. Each plate are being serve with 30 cylinders. Every roll is crunchy and ‘heh kor’ is not too strong, just light enough to pair along with the vegetable and fruits. I find it goes better with neat rather than with some water.

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Halfway thru our dinner, we were greeted with this amazing voice that most of us turn our attention to her. Soft sweet voice that sings all classic songs with a few piece of classical instruments is the right blend that had been missing out.

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As my attention was to that sweet voice but huge bowl and good expression by Ciki pull me back to my food. Next up on our table is Assam Laksa.  Two plump seared  scallops from Froya, garnished with herbs, and the most unique part of all is a 50ml bottle of stock in a medicine bottle. In first sight I thought what is that bottle all about that looks like cough syrup. Then we were told by the chef its actually the soup to be add on.

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Just on my own thought, – how did the chef come out with all this idea. Just one of its kind on how to present Laksa in different level. The soup on the bottle is serve in room temperature as if its pippin hot we wont be able to hold it. If its served cold, the taste will not be perfect therefore room temperature was the perfect combination

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After pouring all the soup, and the strong smell of the soup just float into the air, smells as good as the original laksa.

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Putting first sip of soup base by tasting it, I pause for a while same to the rest, is the soup cold? Well, room temperature as we totally forgot about it whereby we are so used in eating laksa with its soup pippin hot. It would even taste better if the soup is warm, yet if the soup saltiness slightly tone down then its perfect. Never the less, the scallop is amazingly juicy, soft  and huge.

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Laksa turns out to be my favorite dish of the night as many commented its too salty yet I still like it as it pairs well with my neat Hennessy X.O

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Then Karen with the rest of MHD team members share their delights on how the whole process of engagement and how all of us enjoy the food.

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We will never stop take pictures when alcohol keep flowing down . .:D

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Or Chien –¬†with Duck Eggs and Smoked Oil.

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pre cooked in buttermilk, adding to its creamy texture, deep fried Panko (Japanese bread crumbs), to add onto that crispy texture, chives and the edible kelp, Kombu are place on top. Right after Anna finish this oyster, she starred at mine as I am still busy taking pictures of this then  I have to place both hands protecting it from being stolen.

I put the whole oyster in and only understand why she stared at the oyster.

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Hokkien Mee – Sakura Ebi and XO Sauce.

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Noodle was soft as the main ingredients in it is sakura ebi that I try to eat every bite with it that create a slight saltiness yet spicy just that its too oily.

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When I saw the menu he have Nasi Kandar cook, I was totally amaze and really looking forward to it as our last food hunt with chef, he also fell inlove with the taste of spices. Amazingly, it took chef 3 days to marinate along with rendance saunce onto this awesome piece of  Wagyu Cheeks, Onions and Ash.

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The tenderness and softness  of the wagyu cannot be describe as I found myself eating for the first time a meat that being marinate for 3 days. Apparently all this process have to be done in Singapore then air flew in as some of the ingredients he wants are unable to be located

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ABC @ Horseradish, Hibiscus and Rose Hips

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Ice Kacang turns out to be a whole new experience to be that condiments, such as rose hip, horseradish, and hibiscus will be a unique combination to me.

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Right at the end of the dinner, Chef Micheal Han and team came out and I must say what a amazing experience that you have give to us. Really out of our imagination on the ingredients that you use that manage to pull it near to our favourite Penang street food yet to prepare dishes for so many guess on the night its absolutely amazing.

Next day, we were then gathered for a Q&A Session with Chef and Karen¬†Marketing Director of Mo√ęt Hennessy Diageo Malaysia. Dinner for appreciation Grows are meant to be injected with new ideas, concepts and venue is one of a important factor for all their¬†exclusive¬†dining. By choosing some one who can relate onto their brand is a challenge yet cannot deny that,¬†scouting¬†chef talent is one of their expertise that Chef Micheal Han really able to come out with all the food into a new dimension. Its¬†truly¬†a new dining experience to me as the previous dinner on Hennessy X.O Appreciation night with Chef Edward Lee is totally different.

I am already looking forward for next installment. Can’t wait.

In Kl, we have one of the most famous Taiwanese Desert which is Called Snowflakes, as when I visited Taiwan 2 years ago, I was a bit surprise to see that actually their concept is very similiar to Meet Fresh Taiwan (click here). In Taiwan, Meet Fresh is consider one of the famous brand for this desert.

So my dad been telling me about this place he want to try out. Previously he wanted to try out the Yea Japanese BBQ Steamboat Buffet located at Penang Times Square so brought him there. This round is this Taiwanese Desert so mark and done.

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Now is the era of Taiwanese Desert that is bubbling every where in Penang and KL state that have attracted more than 20 brands and the latest arrive in Penang and KL shore is this Taiwan Famous desert Meet Fresh. In Taiwan itself they have more than 100 outlets around Taiwan and their history is in their wall which is pretty impressive.

The orignal 2 masters Mr. and Mrs.Fu originated from Central Taiwan believe that cooking desert in traditional way still the best way to preserve traditional taste of it. It is made daily by handmade of those taro balls and afew other ingredients to ensure customer enjoy freshness of it. More of it (click here)

As for this round, Meet Fresh is own by Wong Kok Group and if you ever want to consider this franchise, they are the best people to go after.

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Like any other Taiwanese desert, after place your order, you will be given this alert item as while they are preparing the desert and once it is ready, it will beep and vibrate. Then only you head to the counter to pick up your desert.

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As usual, will try out their signature or original taste as Meet Fresh Signature Herb Jelly  with its herbs ice base which is pretty solid in tastes and Taro balls is chewy towards hard side abit and herbs jelly is just nice. @ RM 6.90

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Little Taro Balls in White  Gourd Tea @ RM 5.90

On the menu, I see the name of this drink is very unique and decided to give it a try, with top layer cover with foamy cream and stir it along it had become creamy white and filled little taro balls, its a bit on the sweet side and nothing to shout about.

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On the¬†other¬†side, Soya is always one of my¬†favorite. So to compare what’s the difference of it on Double Joy Soy bean with others as it just lack of extra [email protected] RM 8.90

Still Snowflakes (click  here) stands out more and in Penang, okay lah..if you are craving for nice Taiwanese deserts.

-= KA CHING =-

Food rating 6.5/10 , okay lah -Stamped-

-WARNING ‚ÄďThis is based on my individual taste. Try it at your own risk-

Location:
Meet Fresh
Lot G04 & GA49, Ground Floor,
163D-1-04, Pesiaran Gurney,
Gurney Paragon, 10250, Penang

Business Hour: 11am to 10.30pm, Daily

As previously we were busy shopping all day long (click here for last shopping post), till it start drizzling outside then we came into Siam Paragon – Ootoya Japanese Restaurant for a stroll to see how a shopping mall different from Malaysia.

After a short stroll, we were all starting to get hungry as Goft plan to bring us to street food opposite this mall, because it rained, we had to dine in. As we scout around for nice food, Goft recommed us 2 place which is  a place for steak Tony Romas, which is a big no no as it is available in our country . .then next she suggested:

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After reaching the place and just by looking at their displaying set outside the restaurant, all of us become hungry.

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Ootoya Japanese Restaurant that is one of her favorite place to dine also which is located directly next to the food court, that had this little open concept area nearby the food court. After I google up I also found that they have a few branches in Singapore.

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Did not know there are so many people, and we were told to be seated and wait for another 4 more numbers then reach us. While waiting, and all of them were so hungry, and have to start hunting in menu to find what we want, and once we were seated down, the waiter did not even move away as we were pointing here and there for the order.

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Price wise pretty reasonable that ranging from 120 bhat – 500 bhat.

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I like their green tea because there are a slight burnt taste of brown rice that I always prefer my green tea to have.

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