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Home Penang Food Where to Eat An elegant evening out By Helen Ong
An elegant evening out By Helen Ong PDF Print E-mail
Written by Administrator II   
Thursday, 05 September 2013 13:25

As it was my good friend Ivy’s birthday, I wanted to take her somewhere very special, but which didn’t involve travelling too far — like to Singapore or KL, for example!

 

Obviously, being an evening occasion, it also had to serve good food in a smart, genteel environment, far from the madding crowd.

 

Where better then, than at 1885, the fine dining establishment of one of Penang’s most iconic inns, the E&O Hotel in Lebuh Farquhar.

 

Discreetly tucked away along the long corridor which links the new Victory Annex to the main building, this elegant restaurant was named for the year the hotel came into being.

 

Its understated presence has meant that it has maintained a low profile amongst the many outlets in town, but as far as I am concerned, that’s a good thing.

 

It is now headed by executive chef Petr Feher from the Czech Republic, who works closely with his chef de cuisine Chef Partiben to give their guests a gastronomic experience they won’t forget.

 

However, fine dining, Chef Petr tells me, doesn’t have to mean the most expensive. “Working with high quality local products and respecting what is in the market is very important,” he stressed.

 

He aims to keep the dishes simple. “But that doesn’t mean simplistic!” he laughed. An example he gave is the Maine Boston Lobster, which is “roasted out of its shell with a bit of butter, then finished off with a good olive oil, a tiny bit of tarragon and orange zest to bring out the flavour!”

 

A la carte is available, but if you’re like me and prefer to have the thinking done for you, opt for one of the 3 Menus Degustation (from RM138++ to RM268++) which feature four to six beautifully-presented tasting portions of their most popular signature dishes.

 

I thought the Lobster Bisque was particularly divine, the rich brown soup hot and delicious, topped with a round of lobster terrine. However, the piece de resistance was the Wagyu Tenderloin, so tender it was like cutting into butter, and done to a point perfection. Heaven on a plate.

Chef Petr is also planning to bring some new techniques to the local market. Sous vide, a technique much bandied about at the moment — where all cuts of meat is vacuum-sealed then cooked in low temperatures, resulting in tender food so the taste is not lost from overcooking — is something he will be introducing from September.

 

“My vision,” he told me, “is to be an executive chef who can satisfy everyone.”

 

The menus will change on a regular basis, depending on what seasonal products are available.

 

In case you were wondering, the birthday party was a complete success, with all present giving the place a definite thumbs up.

 

The birthday gal was particularly delighted, as they brought out an unexpected complimentary chocolate cake!

 

1885

E&O Hotel

Lebuh Farquhar, Penang

Tel: +604-222-2000 ext 3170

helen ong wagyu beef

 

Last Updated on Thursday, 05 September 2013 13:29
 

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