Penang Food For Thought

Having bought a voucher through Groupon earlier, today's lunch leads me to The Legend Nyonya House (娘惹传承) at Chulia Street Ghaut (Gat Lebuh Chulia). This restaurant is located within walking distance from Black Kettle and China House. The Legend Nyonya House specializes in authentic Peranakan (Nyonya) cuisine. The kitchen is staffed by a third-generation Nyonya chef.

Stepping into this restaurant, I can feel a sense of nostalgia in its décor. Within the air-conditioned dining room are Nyonya-style elements such as marble-top tables and chairs, tiled flooring, wooden room dividers, stained glass and electric lanterns with tassels. If I were to nitpick, the only blemish is poor soundproofing due to substantial echoing off the hard walls.

After placing our orders, we are treated with complimentary appetizers. Jeruk Bawang is pickled onion served in sweet syrup. Sour plum is added for tangy appeal. Meanwhile, Acar Rampai is made from pickled cucumber and carrots in julienned form. Sesame seeds and crunched peanuts also help to draw appetite.

Moving on to main dishes, Jieu Hu Char (炒沙葛鱿鱼, RM18.00) is a salad of shredded cuttlefish, jicama and mushrooms. The mixed ingredients are typically wrapped with lettuce before being eaten. Lime and sambal (chili paste) are provided for diners who prefer extra flavors.

The next dish is a popular Nyonya favorite: Kapitan Chicken (甲必丹鸡, RM25.00). Chicken and potatoes are cooked with thick curry gravy which is just fairly spicy but saturated with flavorful savoriness. Gravy ingredients include coconut milk and kaffir lime leaves.

As for pork, Tau Ewe Bak (黑酱油猪肉, RM25.00) is highly recommended. With the right combination of lean and fatty portions, the pork belly cutlets are braised with dark soy sauce which has honey-like sweetness. Overall, this dish is similar to Chinese char siew (叉烧) but is significantly more flavorful. The aroma is enticing too.

Nyonya Brinjal (娘惹茄子, RM15.00) is another signature dish here. Slices of aubergine are stir-fried briefly so that they remain juicy. Cooked aubergine is then topped with Nyonya-style spicy sauce which complements rather well.

Kiam Chye Arc (咸菜鸭, RM5.00) is derived from duck stock. The clear soup also contains pickled Chinese mustard (榨菜). It is advisable to consume the soup while it is warm, because the soup's saltiness is overpowering when it cools. In addition, I also prefer some degree of pungency from peppercorn in addition to sheer saltiness.

As for warm desserts, Pengat (彩虹西米, RM7.00) is made from coconut milk and sweetened with gula melaka (palm sugar). The milky dessert contains sago jelly pearls, banana, taro as well as 3 types of sweet potato. The Pengat's taste is on the milder side; I usually prefer more gula melaka. Meanwhile, Pulut Hitam (黑糯米, RM5.00) is another warm dessert made from black glutinous rice. Unfortunately, the dessert is not as thick as it should be.

Overall, the main dishes at The Legend Nyonya House are remarkably satisfying. However, the desserts are somewhat lackluster in my opinion. This is an area which the restaurant may need to improve on. While Peranakan cuisine is served from 11:00am to 10:00pm, the restaurant also serves steamboat from 9:00pm till closing.

Address: 2, Gat Lebuh Chulia, 10300 George Town, Pulau Pinang
Contact: 04-251-9598
Business hours: 11:00am-3:00am (Sunday-Thursday), 11:00am-4:00am (Friday-Saturday)

Taste

Presentation

Ambience

Hospitality

Value

Special thanks to Peaberry Cafe for extending this food review invitation.

Peaberry Cafe is a café at Plaza Ivory, Bukit Gambir. This is a little-known café due to its secluded location on the second floor. Nevertheless, Peaberry Cafe is a popular destination for students due to the eatery's proximity to Universiti Sains Malaysia (USM).

Besides serving food and drinks, the café also provides lessons in vocals, guitar, ukulele and other musical instruments. From time to time, Peaberry Cafe hosts workshops and contests to aspire musical talent.

The food menu primarily consists of pasta dishes like Aglio Olio (RM9.90). Although this dish does not use too much olive oil, the spaghetti does not appear too dry. However, I feel that the pasta is slightly overcooked; I personally prefer my pasta to be served firmer. Other ingredients in this dish are green bell pepper, black olives, sausage slices and grated cheese.

The next dish is Pizza Pasta (RM15.00), and as the name implies, is a combination of pizza crust and cooked pasta. Besides spaghetti, other toppings include tomato paste, fried egg, tomatoes, green bell peppers, portobello (button) mushrooms, sausage slices, onions and black olives. I think this dish can be further improved with more saltiness in the tomato paste.

Nasi Lemak (RM6.90) is the latest item on the menu. The heap of rice is dyed using butterfly-pea flower extract, giving it a vibrant bluish hue. I really enjoy the sambal (chili) paste which contains juicy shrimps of reasonable size. On the other hand, I think the amount of sugar sprinkled on fried anchovies should be reduced.

At Peaberry Cafe, coffee beans are sourced from a roaster based in Kuala Lumpur. This cup of Cappuccino (RM8.50) is made from a single shot of espresso. Although dark roast is used, the taste is not overly bitter. With a milky consistency, the coffee flows reasonably smoothly down the throat. It is also interesting to note that Peaberry Cafe has hand-brewed coffee too.

Meanwhile for desserts, Peaberry has an in-house pastry chef. The choice of cake today is Triple Layer Cake (RM8.90), which is a 3-layer cake made from cheesecake, strawberry chiffon cake and red velvet cake. Each layer presents a different texture in the mouth.

Presented on the side of the cake is a piece of handcrafted artwork made from chocolate sauce.

As for juices, Peaberry Cafe carries fruit juices from Mocktale. The Black Widow flavor is a combination of blackcurrant and cranberry juices. This non-alcoholic beverage does not contain any food additives.

The menu at Peaberry Cafe is entirely pork-free. To attract students, there is 10% discount off any item on the à la carte menu. Besides that, the restaurant also offers lunch and high tea meals at affordable prices. Upon request, Peaberry Cafe can also host private events up to 80 people - only the cost of food is charged.

Finally, the eatery also provides the convenience of food delivery within Penang Island. There is no delivery fee, but there is a minimum order requirement of RM50.00.

Name: Peaberry Cafe
Address: 1-2-12, Halaman Bukit Gambir, 11700 Gelugor, Pulau Pinang
Contact: 04-655-4028
Business hours: 12:00pm-12:00am, closed on Tuesdays
Website: https://www.facebook.com/peaberrycoffeecafe
Coordinates: 5.35666 N, 100.29250 E
Directions: Peaberry Cafe is located at Plaza Ivory, a row of shops in Bukit Gambir. The café is situated on the second floor. There are parking spaces in front of the shops.

Special thanks to Coffee Talk Premium for extending this food review invitation.

Penang has been seeing an increasing number of food trucks in the recent years. Coffee Talk is one of these food vendors on wheels. Operating from a fleet of trucks, Coffee Talk serves espresso-based coffee at high-traffic locations in Seberang Jaya and Penang Island.

Building on its success, Coffee Talk has started several permanent locations where food is served. Coffee Talk Premium at D'Piazza is the second restaurant after the flagship store in Simpang Ampat. In addition to coffee drinks that Coffee Talk has been renowned for, Coffee Talk Premium also serves primarily Western food such as grilled meat and pasta. The food here is entirely pork-free.

The dining section of Coffee Talk Premium uses wood as the primary theme. Wooden tables and chairs are arranged with wide spaces in between, providing a comfortable sense of spaciousness. Customers may also choose to be seated on a raised platform. Meanwhile, a 20-seater room is also available for private events. On the room's wooden wall is a mural which serves as backdrop for group photos.

Starting with drinks, Talk Lah (RM7.50) is Coffee Talk's lingo for latte. The drink is prepared from two shots of espresso. Medium-dark roasting imparts interesting bitterness as the coffee seeps between my lips. Espresso and milk both pull their own weight to produce this satisfying cup of coffee.

Meanwhile, Talk Green (RM7.50) is Coffee Talk's green tea latte. This drink is also as milky as the previous one.

The next is Coffee Talk's signature drink, Coffee Talk (RM8.50). The iced version contains a heap of shaved ice on top. Although the choice of espresso is great, coffee flavor in this cold drink is not as prominent as compared to its hot counterpart.

As for something fruity, the Signature Yogurt (RM8.00) is a non-caffeinated choice. This slushy drink is blended from iced and with mango and passion fruit cordial. Overall, I think the level of sweetness should be reduced.

The next drink is Tasty Lemongrass Fruits Juice (RM15.00), which is served in a glass teapot and is kept warm by a burning candle below. The drink is boiled from actual lemongrass stalks, and then filtered to remove the pulp. Lemongrass juice is then mixed with fruit juice such as orange. The resulting drink is very aromatic and strikes a chord with my palate.

Hardcore coffee drinks may want to try a bottle of Mocha Premium (RM9.00). Prepared in chilled form, the coffee's concentration is very strong because this drink is meant to be consumed in small sips over an extended period of time. I find the rich coffee to be very satisfying. Besides Mocha Premium, other bottled drinks are Signature Premium (RM9.00) and Green Tea Latte Premium (RM9.00). 5 bottles of any flavor are offered at a discounted price of RM40.00.

As for food, today's meal begins with an appetizer: Japanese Takoyaki Ball (RM10.90). Takoyaki (たこ焼き) is a popular street food in Japan. Prepared in a molded pan, spherical balls of flour batter are filled with diced octopus and onions. Takoyaki is typically served with savory sauce and katsuobushi (鰹節). This appetizer is best enjoyed while it is warm.

The next dish is Grill Chicken Salad (RM13.90). Grilled chicken cutlet is dressed with balsamic vinegar and is served over a bed of lettuce leaves. Copious amount of almond flakes provides crispy texture and a sense of nutty flavor.

As for fish, Coffee Talk Grilled Salmon (RM29.90) is the choice today. A salmon fillet is dressed with teriyaki sauce, and then plated with other ingredients such as mashed potatoes, corn on the cob, broccoli, pea pods and carrots. The overall presentation is commendable. However, I feel that the salmon is slightly dry; I personally prefer my fish to be less done and juicier.

Moving back to poultry, BBQ Honey Chicken (RM21.90) is one of my favorite dishes this evening. The sweet-savory sauce scores early points by tantalizing my sense of smell with appetizing aroma. Similar to the previous dish, the chicken chop comes with assorted vegetables on the side.

Cheese lovers may prefer to go with the Aloha Chicken With Pasta (RM21.90). Crispy chicken cutlet is topped with tomato sauce and baked cheese. The crispy chicken is delectable on its own, but when coupled with tomato and cheese, the overall sensation is simply satisfying. To add on, this dish also includes pasta al pomodoro (pasta with tomato sauce) and vegetable salad.

Vegetarians will be glad that Coffee Talk Premium has several non-meat dishes to choose from. For instance, Mushi-Mushi Pasta (RM14.90) is essentially aglio-olio linguine with deep-fried shimeji mushrooms. The pasta's flavor is dominated by paprika, but with all things considered, this vegetarian dish is still milder in taste than previous dishes. It is important to note that while no meat is used to prepare Mushi-Mushi Pasta, the batter for shimeji mushrooms contains eggs.

Advancing to desserts, Classic Lava Cake (RM15.90) is one of the more popular choices. Upon being served, the chocolate cake pervades the immediate surrounding with irresistible cocoa aroma. Also as soon as the cake is punctured, molten chocolate sauce oozes out in a viscous manner.

The chocolate cake complements well with vanilla ice cream, which is rather dense and creamy in consistency. Also arranged on the side are several types of cut fruits such as strawberry, mango and kiwi.

In addition to the à la carte menu, Coffee Talk Premium offers set lunch (RM16.90) between 11:00am and 3:00pm every day. There are 10 main dishes to choose from, some of which have been introduced earlier. The meal also includes soup of the day, and a glass of fruit drink. For RM3.00 more, the tea can be upgraded to any coffee of the customer's choice.

Name: Coffee Talk Premium
Address: 70-1-60, D'Piazza Mall, Jalan Mahsuri, 11900 Bayan Lepas, Pulau Pinang
Contact: 012-550-8419
Business hours: 10:00am-10:30pm (Monday-Thursday), 10:00am-11:30pm (Friday-Sunday)
Website: https://www.facebook.com/Coffeetalk-Premium-1337327019611672
Coordinates: 5.32615 N, 100.28210 E
Directions: Coffee Talk Premium is located at D'Piazza in Bayan Baru. The restaurant is adjacent to House Of Kolomee and faces Olive Tree Hotel at a distance. Outdoor parking and basement parking are available at D'Piazza.

Special thanks to Gindaco & Croissant Taiyaki for extending this food review invitation.

There is no shortage of eateries at Level 1 of Pavilion Kuala Lumpur. Opened last month are Gindaco (築地銀だこ) and Croissant Taiyaki (クロワッサンたい焼). Both are Japanese franchise brands. The colocation concept of this eatery is similar to that of Yoshinoya Hanamaru.

Gindaco specializes in takoyaki (たこ焼き), a type of ball-shaped snack originally from Osaka (大阪). Made from wheat flour batter, takoyaki is filled with diced octopus (蛸), tempura crumbs (天かす), green onion and beni shoga (pickled ginger, 紅生姜). Takoyaki balls are cooked in a griddle with round molds similar to those for local kaya balls. Each piece needs to be turned regularly so that it is cooked evenly and acquires a spherical shape.

This Gindaco outlet offers 4 different flavors of takoyaki. They differ in terms of dressings and toppings, but the takoyaki itself is prepared in the same way. Each flavor comes in 3 sizes: 4, 6 or 8 pieces. To enjoy this snack in its authentic form, it is advisable to go for the Original Takoyaki (たこ焼き, RM15.90 for 8 pieces) during one's first visit. Takoyaki balls are dressed with savory sauce similar to Worcestershire sauce, plus dried bonito flakes (鰹節) and green seaweed (青海苔).

Another crowd favorite is Teritama Takoyaki (てりたまマヨネーズたこ焼き, RM16.90 for 8 pieces). This version features takoyaki balls being dressed in creamy egg salad, mayonnaise and teriyaki (照り焼き) sauce. Sprinkles of seven-flavor pepper (七味唐辛子) provide subtle spiciness without being overpowering. Like the original version, Teritama Takoyaki is also topped with dried bonito flakes and green seaweed.

Cheese Mentaiko Takoyaki (チーズ明太子たこ焼き, RM10.90 for 4 pieces) is a popular choice especially among the ladies. The pink-colored Japanese mayonnaise is mildly spicy and is infused with cod roe. Meanwhile, mozzarella cheese is torched briefly in order for the cheese to melt slightly. There are also light sprinkles of grated parmesan cheese and parsley on the takoyaki balls.

As for Negidako Takoyaki (ねぎだこたこ焼き, RM9.90 for 4 pieces), the toppings are shredded daikon, green onion, dried bonito flakes. Since the toppings are dry, Negidako Takoyaki is served with a small cup of tempura dipping sauce.

Besides takoyaki, Yakisoba (焼きそば, RM14.90) is also on the menu. Made from buckwheat flour, soba (そば) has firmer texture compared to ramen (ラーメン) or udon (うどん). Soba is fried on a hot griddle, using yakisoba sauce and teriyaki sauce as flavoring. Chicken, omelette and cabbage and are added afterwards. The serving of yakisoba is garnished with green seaweed, bonito flakes and beni shoga.

As for iced drinks, Peach Green Tea (RM3.50) is the choice today. Other choices are Jasmine Green Tea and Apple Green Tea.

Moving on to Croissant Taiyaki, the specialty here is a type of pastry called taiyaki (鯛焼き). To prepare taiyaki, batter is cooked in a waffle iron with fish-shaped molds. Taiyaki usually contains some kind of sweet filling like red beans, but savory types are not unheard of. This popular street food has also spread to neighboring Korea where it is known as bungeoppang.

Unlike the typical recipe, the taiyaki here borrows elements from croissant so that the pastry becomes puffy and crispy, as opposed to being doughy. As a result, taiyaki is best enjoyed when warm so that it retains its distinctive crispiness.

Azuki Red Bean (あずき, RM7.50) is the classical version that most people know and love. At the same time, Chocolate (チョコレート, RM7.50) flavor also enjoys high popularity. For something savory, Ham & Cheese (チキンハムとチーズ, RM7.50) is a sound choice indeed. Meanwhile, Vanilla Custard (バニラカスタード, RM6.50) and Green Tea Custard (グリーンティーカスタード, RM6.50) versions contain custard that have been injected into the middle of the pastry.

If you love ice cream, you cannot go wrong with Red Bean & Matcha Ice Cream (抹茶アイスクリーム, RM8.50). Taiyaki is cut open and is then filled with red bean paste and matcha ice cream. This dessert-like snack is served in a small box for easier carrying and consumption.

The menus of Gindaco and Croissant Taiyaki are entirely pork-free. Although the number of dining tables is limited, this shortcoming is compensated by the fact that most of the food here can be consumed on the go.

Name: Gindaco & Croissant Taiyaki
Address: 1.13.01, Level 1, Pavilion Kuala Lumpur, 168, Jalan Bukit Bintang, 55100 Kuala Lumpur
Contact: N/A
Business hours: 10:00am-10:00pm
Website: Click here, click here
Coordinates: 3.14859 N, 101.71305 E
Directions: Gindaco and Croissant Taiyaki are both located at Level 1 of Pavilion Kuala Lumpur, just adjacent to of the entrance to Pavilion Elite. The mall provides multi-storey parking.

Special thanks to Chatime for extending this food review invitation.

Pavilion Elite is a new wing of eateries in Pavilion Kuala Lumpur. One of the shops here is Chatime (日出茶太), a Taiwanese chain of milk tea stores that popularized pearl milk tea (珍珠奶茶) in Malaysia several years ago.

In this outlet, the staff demonstrates how its signature tapioca pearls, called Cham Pearls, are produced. First, tapioca flour is mixed with water and sugar in a dough mixer. Some hand-kneading is also necessary. After that, a specialized machine cuts the dough and produces spherical tapioca pearls.

Today's demonstration involves sweet potato-flavored Cham Pearls. Pearl Milk Tea (台北日出珍奶, RM7.50) is one way to enjoy these popular jellies. Like other products made from tapioca flour, Cham Pearls is translucent and has a distinctive chewy texture.

This Chatime outlet is one of the few which also sells Tealive (RM8.50), a new line of cold brew tea. In cold brewing, tea leaves are steeped in cool water for 8 hours to allow tea flavors to be extracted more gently. There are 3 different flavors: B. Mysterious (black tea), B. Witty (buckwheat tea) and B. Merry (raspberry-infused tea). The drinks are prepared daily and contain no sugar nor preservatives.

Name: Chatime (日出茶太)
Address: 1.110.00, Level 1, Pavilion Elite, 166, Jalan Bukit Bintang, 55100 Kuala Lumpur
Contact: N/A
Business hours: 10:00am-10:00pm
Website: http://www.chatime.com.my
Coordinates: 3.14830 N, 101.71297 E
Directions: Chatime is located at Level 1 of Pavilion Elite of Pavilion Kuala Lumpur, near the entrance to the main mall. The mall provides multi-storey parking.

Special thanks to Green Tomato Cafe for extending this food review invitation.

Situated at Yayasan Seni ("Art Foundation") in Kuala Lumpur, Green Tomato Cafe is a dainty eatery which serves all-day breakfast, light meals, coffee and pastries to city-dwellers. Taking advantage of spacious lawn around the art gallery, the café allows visitors enjoy their meals in an outdoor setting.

The aptly-named Green Tomato Sandwich (RM16.00) is indeed one of the café's recommended dishes. The centerpiece is a croissant with delightfully pleasant crisp. The buttery texture of the pastry also pleases my palate. Served alongside the croissant are scrambled egg with thyme, roasted potatoes with rosemary, and garden salad with olive oil and balsamic vinegar.

Eggs Benedict (RM19.00) is another interesting dish. Instead of English muffins as customarily used, Green Tomato Cafe takes advantage of freshly-baked multigrain bread as the base for poached eggs and chicken ham. The pile is then topped with creamy Hollandaise sauce made from egg yolk and butter. Roasted potatoes and garden salad are served on the side.

For a hearty breakfast meal, Hearty Breakfast (RM20.00) is a sound choice. This platter includes many items that serve as breakfast comfort food, namely scrambled egg, grilled button mushrooms, chicken sausage, chicken ham, grilled tomato, baked beans, toasted multigrain bread, roasted potatoes and garden salad.

The pastry menu at Green Tomato Cafe is not something to be trifled with. Both the Blueberry Muffin (RM5.00) and Chocolate Chip Muffin (RM5.00) are very satisfying thanks to their tantalizing aroma and pleasing taste. I cannot recommend the muffins highly enough.

Freshly Baked Danish (RM10.00) is another gratifying pastry. An order includes two pieces of lovely pineapple Danish pastry. The puff pastry is crumbly and has similar buttery appeal to the croissant earlier. Once bitten into, it is impossible for the Danish to leave my grasp until it is reduced to the last crumb!

Green Tomato Cafe also serves artisan coffee from espresso. With a sound choice of beans and Simonelli espresso machine on hand, lovely cups of coffee are served to our enjoyment. The soothing aroma of good coffee is evident in the cup of Latte (RM10.00). Upon request, customers can also get hands-on experience with latte art.

Meanwhile, a cup of Mocha (RM12.00) is ideal to satisfy one's sweet tooth. Besides espresso and steamed milk, the cup of coffee also includes cocoa powder that provide a chocolaty sense of sweetness.

The food at Green Tomato Cafe is prepared fresh wherever possible. The same is true for its delectable range of pastries. The food here does not contain MSG and is entirely pork-free. In line with its stance on freshness, the café even has a small vegetable and herb patch to grow local produce. In addition, visitors should also check out My Batik, a batik-making workshop and store within the compound of Yayasan Seni.

Name: Green Tomato Cafe
Address: Yayasan Seni, 333, Persiaran Ritchie off Jalan Ritchie, 55000 Kuala Lumpur
Contact: 03-4251-5154
Business hours: 8:00am-5:00pm
Website: http://greentomatocafe.com.my
Coordinates: 3.15845 N, 101.74041 E
Directions: From Ampang Road (Jalan Ampang), turn to Jalan Ritchie near Gleneagles Kuala Lumpur. After Kondominium Villa Aman, turn right to Persiaran Ritchie. Yayasan Seni is located on the left. Green Tomato Cafe is located on the back section of the art gallery. Free parking is available within the compound of Yayasan Seni.

Special thanks to My Batik for extending this attraction invitation.

Visitors to Yayasan Seni can get some hands-on experience with batik-making at My Batik Workshop. The workshop is jointly-managed with Green Tomato Cafe, an al fresco dining establishment also within the compound of the art gallery. The owner herself is a lifelong batik artist by profession.

Batik is a cloth-dyeing technique that was developed by (and is still associated to) Javanese culture. Today, batik is a treasured art both in Malaysia and Indonesia. Indeed, batik textile is treated as formal attire in these countries.

Batik artwork revolves around the use of wax. Since wax is water-resistant, waxed sections of the fabric are not colored by dye. Once dye is applied, wax can be removed and the process is repeated with different wax patterns. Using a variety of colors and wax patterns, it is possible to create highly intricate motifs. A quick way to apply wax is by using a copper block stamp called "cap".

Finer sections of wax can be applied using an etching tool called "canting". Invented in Java, canting contains a small reservoir to hold hot wax. Liquid wax flows out of a spout, which allows the batik artist to draw lines and dots onto textile.

The next step is to apply color using a paintbrush. There are 3 colors of dye: red, yellow and blue. Other colors are derived by mixing the primary colors in specific proportions. For example, green color is derived by mixing yellow dye with blue dye.

After dyeing, a solution of sodium silicate helps to fix the colors on textile fibers. Then, wax is removed by dissolving the fabric in soda ash (sodium carbonate) solution. The fabric is allowed to dry without direct sunlight.

The batik T-shirt workshop is suitable for anyone aged 7 and above. Wax-stamping and coloring take around 90 minutes at a comfortable pace. Materials and utensils such as T-shirt, paintbrushes, dye and apron are provided. The workshop is priced at RM127.20 for individuals. Group packages are also available.

Also within the compound of Yayasan Seni, My Batik Boutique sells batik products and other batik-related merchandise. Besides this store, there is another outlet in Kuala Lumpur International Airport 2 (KLIA2). In addition, batik enthusiasts can also shop online at their own convenience.

Name: My Batik
Address: Yayasan Seni, 333, Persiaran Ritchie off Jalan Ritchie, 55000 Kuala Lumpur
Contact: 03-4251-5154
Business hours: 8:00am-5:00pm
Website: http://mybatik.org.my
Coordinates: 3.15871 N, 101.74046 E
Directions: From Ampang Road (Jalan Ampang), turn to Jalan Ritchie near Gleneagles Kuala Lumpur. After Kondominium Villa Aman, turn right to Persiaran Ritchie. Yayasan Seni is located on the left. My Batik is located on the side of the art gallery. Free parking is available within the compound of Yayasan Seni.

Special thanks to Wholey Wonder for extending this food review invitation.

Wholey Wonder is a new eatery at Hin Bus Depot, an art center near Hotel NEO+. Opened last month, Wholey Wonder is a 100% vegan café serving homemade whole food. In case you are unfamiliar with this term, whole food is food that is unprocessed or minimally processed.

The café was restored from a dilapidated shop that has been abandoned for several decades. Therefore, much of the restaurant has to be rebuilt from scratch. For instance, the kitchen, countertop and stairway were constructed anew. Plaster that once had covered the walls was meticulously chipped away, revealing the red bricks underneath.

Wholey Wonder has two entrances. The back door provides quick access to the central courtyard of Hin Bus Depot. In line with the proprietors' belief in recycling, wooden cable drums have been retrofit as outdoor seats. Meanwhile inside the restaurant, swings suspended from the ceiling provide seating at the bar.

At Wholey Wonder, food ingredients are mostly sourced locally and are organic in nature. With the sole exception of pizza crust, food is largely prepared from scratch in the modestly-sized kitchen. Despite the high cost of using premium ingredients, the proprietors refuse to cut corners when it comes to food preparation.

One of the signature dishes here is Naked Burger (RM27.00). The mini burgers are "naked" because the patties are sandwiched between portobello mushrooms instead of buns. When served, this dish permeates the immediate surrounding with appetizing fungi aroma.

The patty is made from quinoa, a type of crop cultivated in South America and is a rich source of protein for vegans. I like the spread of baba ghanoush (بابا غنوج‎‎), which is a Middle Eastern condiment made from eggplants. Meanwhile, chickpea is used as the binding agent for the patty, but I think this should be improved because the burger tends to fall apart when it is bitten into.

Served on the side is red cabbage marinated with molasses and vinegar. The resulting texture is similar to sauerkraut. Also included are red hummus (حُمُّص‎‎), tempeh, lemon wedge and a generous amount of red coral lettuce.

Another recommended dish is the Wholey Pizza (RM20.00). The ultra-thin crust is supplied by Yin's Sourdough. Oven-roasted to perfection, the light crisp is scrumptious indeed. Moving forward, Wholey Wonder plans to offer a gluten-free version for people having wheat allergy.

As for pizza toppings, customers can choose between tomato sauce and pesto. I prefer the latter as herbal aroma of basil appeals to me. Other toppings that are used in the Wholey Pizza are tomatoes, zucchini, king oyster mushrooms and radish sprouts. Meanwhile, the sprinkle of "parmesan cheese" is made from cashew nuts, which I think is a close match to actual cheese.

Pastries are also baked fresh in the kitchen. An example is the Peanut Butter Cheese Cake (RM12.00). The "cheesy" custard is made from peanut butter supplied by Carver's, a home-based producer in Penang. The custard carries intense sweetness from date honey, so it should be consumed in small bites in order not to overwhelm the palate. Meanwhile, the crusty base is made from nuts, oats and dates. Sweet cacao nibs are used as garnish. Overall, I find this cheesecake to be satisfying.

Banana Almond Crumb Topped Muffin (RM8.00) is another freshly-baked pastry. The crumb toppings are rolled oats. Unfortunately, I have yet to sample this muffin.

Magic Ice Cream (RM19.00) is usually served as two scoops in a glass; this one-scoop serving is only for this review. There are 2 ice cream flavors: coconut and blueberry cheesecake. Both are prepared from scratch in the kitchen.

The coconut ice cream is made from coconut meat, coconut milk, coconut water and coconut nectar. As neither milk nor emulsifier is used, the ice cream attains slushy consistency which resembles sorbet. This dessert is also served with granola and peppermint leaf.

At Wholey Wonder, espresso is extracted from coffee beans supplied by Lighthouse Coffee. This local roaster used to operate a café at Logan Heritage until 2014. Thanks to the use of premium beans, the coffee delivers a strong dose of caffeine while soothing the tongue with pleasantly bitter aftertaste.

Each cup of coffee, including Long Black (RM9.00), contains 2 shots of espresso. As for Latte and Cappuccino, customers may choose between soy milk and almond milk. Both vegan options are prepared from raw ingredients using a cold-pressed juicer and do not contain added sugar.

As for smoothie, Penang Passion (RM15.00) is blended from passion fruit, pitaya (dragon fruit), mango, coconut water and coconut meat. No sugar is added to the drink. Apart from natural sweetness of constituent fruits, the smoothie carries cooling freshness of coconut water. This drink also includes a generous amount of chia seeds.

Wholey Wonder also has a yoga studio upstairs. Yoga classes run from Tuesday to Sunday. The walk-in price is RM20.00 per session starting January 2017. Meanwhile, regular yoga practitioners can also take advantage of the 10-session package for RM160.00 only.

Name: Wholey Wonder
Address: 61, Jalan Gurdwara, 10300 George Town, Pulau Pinang
Contact: 04-218-9006
Business hours: 11:00am-6:00pm (Sunday), 11:00am-8:00pm (Wednesday-Saturday), closed on Mondays & Tuesdays
Website: https://www.facebook.com/wholeywonder
Coordinates: 5.41190 N, 100.32809 E
Directions: Hin Bus Depot is located at Jalan Gurdwara in George Town, near the junction with Lebuh Presgrave. Wholey Wonder is one of the shops here. There is a small car park inside Hin Bus Depot. In addition, street parking is available along Lebuh Presgrave.

Mizuya Japanese Cuisine & Cafe (水屋) is located above a car showroom at Jalan Meru, Klang. The building is within a short drive from Klang Parade. The name "Mizuya" literally means "water shop", which in Japanese is an archaic term for "kitchen".

Mizuya occupies Level 2 and 3 of the building. There is an elevator which carries customers to the main dining section on Level 2. With a wooden theme, the ambience appears upscale and relaxing. Two flights of stairs lead to Level 3 of the restaurant. Teppanyaki (鉄板焼き) is also served on the upper floor.

Sake Sashimi Moriawase (鮭刺身盛合せ, RM33.00) is an assortment of raw seafood. The platter comes with 3 pieces of salmon (鮭) sashimi, 3 pieces of salmon belly (とろサーモン) sashimi, and a teacup of salmon roe (イクラ). Served over a bed of ice, the presentation of this sashimi platter is visually pleasing.

Both the raw salmon and salmon belly are extremely fresh and succulent. The latter has more fat content, but the former is equally appeal. In either case, a pinch of wasabi (山葵) helps to enhance the enjoyment of these delicacies. Meanwhile, I also like how the salmon roe bursts in the mouth, releasing salty payload on my tongue.

Australian Fresh Oyster (牡蠣, RM15.00 each) is an item from the Christmas special menu. The large, juicy oysters are satisfying to say the least. It's great that the oysters were sufficiently chilled to avoid any "raw seafood" smell. Odor is further suppressed by tangy yuzu (柚子) sauce.

Also from the Christmas special menu is X'mas Maki (クリスマス巻き, RM30.00). There are two types of sushi in this order. The first type is a California roll, where vinegar-laced rice is rolled such that seaweed faces out. Sushi fillings include tuna (マグロ), salmon roe, crab stick (カニカマ), omelette (玉子) and cucumber.

The second type of sushi is rolled such that rice faces out. This has closer resemblance to traditional Japanese sushi. With similar fillings, but the rolls are also topped with mayonnaise egg salad, shrimp roe (えびこ), black sesame and chopped thyme.

As expected, X'mas Maki is presented with a yuletide theme. Besides such modernist elements like mayonnaise, there is also a "snowman" made from sushi rice. Unfortunately, I feel that the X'mas Maki fails to impress my palate. If I were given another chance, I would have opted for a more conventional sushi instead.

For something more filling, Buta Shabu Shabu (豚しゃぶしゃぶ, RM38.00) sounds like a sound choice. Pork broth is served in a stone pot, heated by a portable stove underneath. The broth is very rich in savory flavors, making it very gratifying to enjoy in small sips. Although the soup is considered "heaty", I think it is perfectly worthwhile.

Shabu-shabu comes with ultrathin slices of chilled pork. I recommend that you blanch each slice very briefly so that the flesh remains pink and juicy. Each bite on the succulent pork is heavenly indeed. Other items included with shabu-shabu are shiitake mushrooms (椎茸), enoki mushrooms (榎茸), ramen (ラーメン), cabbage, carrots and scallion.

Today's lunch concludes with a cup of Cafe Latte (RM8.00). Made from espresso and steamed milk, I find the latte to be reasonably enjoyable.

Address: 8, Jalan Dataran Marvelene, 41050 Klang, Selangor
Contact: 03-3362-6862
Business hours: 11:30am-3:00pm, 6:00pm-10:30pm

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QQ Delicious Noodle House (QQ鱼旦美食店) is a restaurant in Setapak, just across Jalan Genting Kelang from PV128. The restaurant is air-conditioned, but outdoor dining tables are also arranged along the porch.

The specialty at this restaurant is Teochew- (潮州) style fish balls (鱼蛋) that are made by hand. To give springy texture to fish balls, fish paste is pounded thoroughly before being made into balls. Success of fish balls requires skillful preparation by the chef.

The fish balls can be sampled through the bowl of Home Made Fish Ball Noodles (巧手鱼蛋粉, RM7.80). Besides 4 fish balls, the dish also includes tofu skin (豆腐皮), fish cake, bean sprouts and chopped scallion. I must say that the fish balls are quite appetizing - certainly the highlight today. Dry version of this dish is also available.

Curry Fish Ball Noodles (咖喱鱼蛋粉, RM8.50) is similar to the previous dish, except that curry soup is used instead of clear soup. Other ingredients are virtually identical. The curry is quite tasty to the last drop; I wonder whether a lot of MSG is used? Meanwhile, the accompanying chili paste only has sheer spiciness, but not quite as tasty as I had hoped for. The chef may want to improve in this area.

King Prawn Soup Noodles (明虾咖喱粉, RM11.80) swaps fish balls for shrimps. The 3 moderate-sized shrimp are reasonably fresh.

Home Made Fish Ball Special Spicy Noodles (辣酱爽口面, RM7.80) uses Hakka noodle (客家面) and is served with spicy sauce, minced pork and bok choy (白菜). Since this is the dry version, there is a separate bowl of soup which contains several fish balls.

Besides noodles, dim sum (点心) is also available here. Salted Egg Cream Bun (金黄流沙包, RM4.80) comes in 3 pieces per serving. The yellow paste inside is made from salted duck eggs. I love the rich flavor of this sweet paste.

Unfortunately, I think the pastry is not sufficiently thick at its base. When the cupcake liner is removed, hot paste leaks out prematurely. Perhaps this is another area which the chef should look into.

Each serving of Yam Ball (炸芋角, RM4.80) contains 2 pieces. Under the crispy layer of yam paste is minced meat. Taste-wise, the yam balls are acceptable.

Fried Radish Cake (炸萝卜糕, RM8.00) is made from a mixture of rice flour and daikon. The cake is cooked by steaming, and then set aside for several days. Upon ordering, the cake is cut into small cubes, then wok-fried with eggs, bean sprouts, preserved radish (菜圃), scallion, chili paste and dark soy sauce. This dish is reasonable in taste but I think is not aromatic enough.

Overall, the food at QQ Delicious Noodle House is decent and deserves a shot. However, there are certainly specific areas that require improvement. Cost-wise, the price is reasonable when compared to other air-conditioned restaurants in this area.

Address: 124, Jalan 2/23A, Taman Danau Kota, 53300 Setapak, Kuala Lumpur
Contact: 03-4149-7797
Business hours: 10:00am-3:30pm, 6:00pm-10:00pm

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There is a popular hawker center at Lebuh Presgrave (三条路), next to the intersection with Lebuh Mcnair. Actually, the place is a combination of several coffee shops in a row.

Lebuh Presgrave 888 Hokkien Mee (三条路888福建面) is the most popular stall here. Very often, there is a long queue in front of this stall. Due to lack of manpower, customers are required to place orders and collect food from the stall directly.

By default, Hokkien Prawn Mee (福建虾面, RM4.30) is served with a mixture of yellow noodle (黄面) and rice vermicelli (米粉). Extra noodle costs RM1.00 more. The spicy soup is stewed from shrimps, making it very rich in savory flavors. I enjoyed the soup to the very last drop.

The bowl of Hokkien Prawn Mee also contains pork slices (猪肉片), roasted pork (烧肉), shrimps, boiled egg and bean sprouts (豆芽). Fried onion serves to improve aroma and flavor. Should you prefer spicier taste, there is also a spoonful of chili paste to be mixed in the soup.

888 Hokkien Mee has another outlet at Bayan Baru. It is located within a short distance from Sunshine Square.

Address: 67-A, Lebuh Presgrave, 10300 George Town, Pulau Pinang
Contact: N/A
Business hours: 5:00pm-12:00am, closed on Thursdays

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Special thanks to Vistana Penang Bukit Jambul for extending this food review invitation.

This is my second visit to Vistana to preview its annual Chinese New Year Yee Sang Banquet (新春欢聚捞生晚宴). By tradition, Vistana has been hosting this event every year since 1999 as a form of appreciation to its clients, partners and media representatives.

This year, there are three menus to choose from. Each menu consists of 7 or 8 dishes including the ubiquitous yee sang (鱼生). Like before, the menus are specially crafted by Executive Chef Ng Wing Lam (吴永霖), a 40-year veteran in the culinary line.

The most anticipated dish in any Chinese New Year banquet (at least in Malaysia and Singapore) is yee sang. Vistana's Prosperity Salmon Yee Sang (鸿运年年三文鱼齐捞生) is a mixture of several ingredients including raw salmon, jellyfish, shredded daikon, shredded carrots, shrimp crackers, bell peppers, chopped peanuts, sesame seeds and five spice powder (五香粉). Plum sauce (苏梅酱) and sesame oil (麻油) serve as dressing.

When yee sang is ready to be "enjoyed", everyone around the table participates in tossing the ingredients in the air with chopsticks. Practically, this allows the ingredients to mix thoroughly. Symbolically, tossing yee sang represents achieving greater heights throughout the coming year. In addition, each ingredient is said to symbolize something auspicious. For example, fish (鱼) is meant to represent "abundance" (余).

The next dish is Double-Boiled Chicken Soup With Ginseng & Chinese Herbs (盆满砵满大丰收). A warm bowl of herbal chicken soup is the perfect way to expand one's appetite early in the game. Having been boiled for several hours, the chicken releases its savoriness into the soup, making each sip to be very pleasing. The soup is also infused with several Chinese herbs such as ginseng (人参), wolfberry (枸杞) and scented Solomon's seal (玉竹).

My favorite dish this evening is Fried Boneless Chicken With Spicy Mayo (呈祥凤凰来报喜). Boneless chicken thigh is deep-fried to perfect doneness, resulting in crispy yet non-greasy texture. Meanwhile, the creamy dressing is made from mayonnaise with a hint of mint-like pungency on the tongue.

Steamed Red Lion Fish With Superior Soya Sauce (如鱼得水云顺意) has reasonably firm texture. The fish is served with soy sauce, but I personally feel that ginger and garlic would have been better suited to my palate. Coriander is used as garnish in this dish.

Another delicacy from the marine kingdom is Braised Broccoli With Black Mushroom, Pacific Clams & Fatt Choy (金银珠宝聚满堂). While the mushrooms and clams are tasty, I feel that the spotlight is cast on fatt choy (发菜), a noodle-like black moss which grows in the desert. This prized delicacy is very popular during Chinese New Year because its name is homophonic with "striking rich" (发财) in Chinese.

Next on the line is the Chef's Special Deep-Fried Prawns (喜气洋洋齐哈笑). I think the crumbs are on the saltier side of things, resulting in a certain degree of dryness in the mouth.

The last dish before desserts is Gemini Fried Rice With Assorted Meat & Vegetables (黄金珠宝聚满堂). Fried rice is cooked with shrimps, egg, crispy anchovies and mixed vegetables. Shrimp roe not only provides aesthetic appeal, but also imparts some savoriness.

As for Hong-Kong style "tong shui" (Sweet-i) (糖水), the choice this evening is Double-Boiled Dried Longan & Red Dates With Glutinous Rice Balls (万家灯火庆团圆). Each rice ball is filled with black sesame paste (黑芝麻糊), which I find to be rather satisfying. The soup, which contains red dates (红枣) and longan (龙眼), is sweeter than what I am normally used to.

The other half of the desserts course is Sweet Rice Cake (年年步步齐高升). The rice balls are filled with sweet filling which has sticky consistency similar to mochi (もち).

Tonight's menu is a selected combination of all 3 of this year's menu. The banquet is offered both for lunch and dinner every day between 8 January 2017 and 11 February 2017. Advance booking is required. This Chinese New Year Yee Sang Banquet is also available at Vistana Kuala Lumpur and Vistana Kuantan, but there are some differences in the actual dishes.

The grandest day during Vistana's promotional period is on Chinese New Year eve (27 January 2017). Held in the Grand Ballroom, the event will be blessed with lion dance performance from a local troupe. There is also live music performance from a local band.

Name: Vistana Penang Bukit Jambul
Address: 213, Jalan Bukit Gambir, 11950, Bukit Jambul, Pulau Pinang
Contact: 04-646-8000
Business hours: 11:00am-3:00pm, 6:00pm-10:00pm
Website: http://www.vistanahotels.com/Penang/bukitjambul
Coordinates: 5.33637 N, 100.29159 E
Directions: Driving southbound on Jalan Bukit Gambir, turn left just before Vistana and drive up to the lobby entrance. Basement parking is available from the back of the hotel. The parking fee is RM3.00 per entry for banquet guests.

Special thanks to Iconic Hotel for extending this food review invitation.

Iconic Hotel is a 4-star hotel in Icon City. This 195-room hotel is managed by Iconic Development, a property developer that has also constructed the rest of Icon City and Iconic Skies.

The main entrance of Iconic Hotel features a large marble-laid lobby with a mezzanine floor. Fanciful chandeliers hanging from the ceiling provide a charming sense of warmth and hospitality.

In conjunction with the impending Chinese New Year season, Iconic Hotel is offering the Chinese New Year Reunion (宴团圆) banquet from 14 January 2017 to 11 February 2017. There are 2 choices: Happiness Reunion (双喜团圆宴, RM588.00+) for 6 persons, and Blessings Reunion (福气团圆宴, RM888.00+) for 10 persons.

Today's preview features the 8-course Blessings Reunion menu. The foremost dish is the anticipated Salmon Yee Sang (鸿运庆有余). An assortment of ingredients make up this dish, namely smoked salmon, jellyfish, seaweed, crackers, chopped peanuts, sesame seeds, shredded carrots and shredded daikon. Prior to tossing with chopsticks, five spice powder (五香粉), plum sauce (苏梅酱) and sesame oil (麻油) are added.

The second course is an appetizing one: Double Boiled Chicken Soup (祥龙戏凤凰). Besides chicken, the soup is also infused with rich flavors of dried scallops (干贝), shiitake mushrooms (香菇), fish maw (鱼鳔), wolfberries (枸杞) and cabbage. The overall experience is very pleasing.

For poultry, Steamed Chicken (富贵显凤凰) is served over a bed of water chestnuts, button mushrooms and onions. The ingredients are wrapped in lotus leaf and garnished with coriander.

Although the water chestnuts carry subtle sweetness, I feel that they are somewhat disjoint from the chicken. Perhaps the marination process should be improved so that all ingredients assimilate better.

Deep-Fried Red Lion Fish (鱼乐报春辉) is served with soy sauce and topped with a copious amount of coriander. Admittedly, I am not a big fan of deep-fried fish. I prefer steamed fish because delicate texture is more aligned with my preference.

The next dish is Braised Black Mushrooms & Pacific Clam (翡翠聚满堂). While the broccoli is fine, I feel that the mushrooms and clams are too small. Indeed, I would have preferred this dish better if it came with larger mushrooms and clams.

The similar sentiment also holds true for the Deep Fried White Prawns (金碧显辉煌). It is fine to have fewer shrimps, as long as larger ones are used. An advantage of using larger shrimps is the fact that their flesh remains juicy and crunchy. For this dish, the shrimps are coated with savory paste made from curry and salted egg.

I enjoy the Braised Egg Noodle (鸿图大展翅) very much as its texture is pleasantly springy. If I were to nitpick, I think the noodle strands are inconveniently long, making it quite difficult to transfer individual portions to smaller plates. This noodle dish comes with shrimps, cuttlefish (鱿鱼), shiitake mushrooms, bok choy (白菜) and carrots.

As for "tong shui" (糖水) desserts, Warm Honey Sea Coconut (合家满团圆) is served. The two main ingredients, sea coconut (海底椰) and snow fungus (银耳), provide jelly-like and gelatinous textures respectively. However, I feel that the syrup is excessively sweet for comfort. Perhaps the amount of sugar should be reduced significantly.

Iconic Hotel's kitchens, including the banquet kitchen, have received halal-certification. Besides the course menus, the hotel also offers Prosperity Yee Sang (七彩鱼生) for take-out. There are 4 versions of ingredients: Jelly Fish, Smoked Salmon, Abalone and Three Treasure. The price starts from RM68.00+ for a 6-person platter.

Besides the banquet menu, Iconic Hotel has another 2 eateries that are directly under its management. Mezza9 is the main restaurant which caters breakfast for hotel guests. Buffet dinner is also available daily. Meanwhile, Crumbles & Cream is a cozy café which serves light meals, afternoon tea, desserts and pastries. The signature item here is Bombe Alaska, a meringue cake which is caramelized and flambéed while being served. I look forward to visiting these two eateries in the near future.

As for hotel rooms, Iconic Hotel offers 4 different size categories: Superior, Deluxe, Premier and Executive. Each category features 3 unique themes: Modern, Urban and Contemporary. Swimming pool, fitness center, sauna, executive lounge and business center are provided at the convenience of hotel's guests.

Name: Iconic Hotel
Address: 71, Jalan Icon City, 14000 Bukit Mertajam, Pulau Pinang
Contact: 04-505-9988
Business hours: 12:00pm-3:00pm, 7:00pm-10:00pm
Website: http://www.iconichotel.com.my/dining
Coordinates: 5.34226 N, 100.43302 E
Directions: From the North-South Expressway, take the Bukit Mertajam exit and head east. Turn left just before Petron gas station, then turn right to the front entrance of the 15-floor Iconic Hotel. The hotel provides multistorey parking for RM5.00 per entry.

Special thanks to Eastin Hotel Penang for extending this food review invitation.

With a strategic location next to Queensbay Mall, Eastin Hotel Penang is a popular choice for expatriates and business travelers. Furnished with 328 hotel rooms, this 4-star hotel is the sister property of Eastin Hotel Kuala Lumpur.

Swez Brasserie is the primary restaurant in Eastin Hotel Penang. In the spirit of upcoming Chinese New Year, the spacious dining area is decorated with mock cherry blossom trees, ang pao (红包) and red paper lanterns (灯笼). Today, Swez Brasserie offers a glimpse of its Chinese New Year buffet meals. In fact, this is my first review event at Eastin Hotel.

Chinese New Year is incomplete without the "mandatory" yee sang-tossing ceremony. Everyone around the table participates by "tossing" yee sang in the air with chopsticks. It is believed that the higher one tosses yee sang, the higher one accomplishes in the coming year. Swez Brasserie's Fortune Yee Sang (发财鱼生) is presented in the image of a rooster, which is befitting as the Chinese community will be welcoming the Year of the Rooster soon.

While the actual ingredients vary from restaurant to restaurant, Swez Brasserie's Fortune Yee Sang is comprises of fresh salmon, jellyfish, roasted peanuts, sesame seeds, crackers, shredded daikon, carrot, cucumber and more. Five spice powder (五香粉) and plum sauce (苏梅酱) are also used. Each ingredient symbolizes an auspicious trait. For instance, fish (鱼) is often used to represent "abundance" (余).

Also served is a popular Cantonese dish called Poon Choi (盆菜). While the traditional dish is served in a deep pot. Swez Brasserie presents Poon Choi on a flat tray instead. Poon Choi is an ensemble of delicacies such as scallops (带子), Pacific clams (蛤蜊), razor clams (竹蚶), oysters (牡蛎), sea cucumber (海参), fish maw (鱼鳔), shiitake mushrooms (香菇), daikon (白萝卜) and carrots (胡萝卜) and fat choy (发菜). Thick savory gravy is used to assimilate all ingredients together.

Yook Poon (肉盘) is a collection of meats, making it the antithesis of a vegetarian dish. Chicken, duck and lamb are all included in this meaty platter. Each type of meat is covered with a different type of sauce as dressing.

As for the Baked Whole Fish, barramundi (鲈鱼) is the fish of choice. With light crisp on its skin, the fish remains reasonably firm and flavorful. Thai king sauce is provided as condiment.

Lobster Wok is a curry dish which contains attractive pieces of lobsters. The curry is moderately spicy but is blessed with savoriness of lobsters. Tomatoes, red chili peppers and peppermint are used as garnish.

Next on the buffet menu is 8 Treasure Duck (八宝鸭). The duck is stuffed with eight different ingredients such as lotus seeds, button mushrooms, daikon and onion. The whole duck is then braised to allow natural juices to mix thoroughly. Unfortunately, I am not able to taste this dish by myself as there is only a limited amount prepared for today's preview.

Fatt Choi Scallop Meat Yee Foo Noodles (发财带子伊府面) is one of my favorite dishes this evening. The centerpiece is fatt choy (发菜), a blackish moss which is considered auspicious because its Chinese name is phonetically similar to "striking rich" (发财). Seafood ingredients include scallops, shrimps and squid. Deep-fried egg noodle and all other ingredients are brought together by thick gravy made from tapioca flour and beaten eggs.

Golden Fried Rice (黄金炒饭) is cooked with shrimps, scallion and egg. The rice is literally garnished with pieces of gold leaf; consuming gold is harmless to the human body. As far as the taste is concerned, I am impressed with the sweet crunchiness of shrimps and lovely fragrance of jasmine rice.

Chinese Emperor Seafood Chowder (皇帝海鲜羹) is a savory soup which really warms the mouth and draws appetite. It is advisable to start with a small bowl as the thick soup is quite surfeiting.

Meanwhile, the seafood on ice section consists of 5 creatures from the marine kingdom: oysters, brown crabs (肉蟹), shrimps, scallops and lobsters. Lemon wedges and creamy dressings are provided to go with chilled seafood.

Salads with Asian elements are Japanese Seaweed Salad (中華ワカメ), Chinese Jelly Fish Salad (中華クラゲ) and Thai Spicy Beef Salad (ยำเนื้อย่าง). Assorted sushi (寿司) and sashimi (刺身) are also available.

Chinese New Year cookies (过年饼) are also an integral aspect of Chinese New Year celebration. Swez Brasserie provides an assortment of popular ones such as kuih loyang (蜂窝饼), kuih bangkit (番婆饼), kuih kapit (鸡蛋卷), almond cookies (杏仁饼), shrimp rolls (虾米卷) and pineapple tarts (黄梨酥).

The pastry section also includes several types of Nyonya kuih. They include red tortoise cake (红龟粿), jian dui (煎堆), steamed layer cake (九层糕) and kuih bingka (木薯糕). In addition, more conventional cakes such as Carrot Walnut Cake and Berries Cheese Cake are also prepared.

Bite-sized sweet treats consist of Cupcakes, Cranberry Tiramisu, Green Tea Brule and Wolfberry With Aloe Vera Jelly. Some of these desserts are quite sweet, so go easy on them.

Chocolate lovers will be thrilled with the presentation of assorted chocolate candies on a marble slab. I feel that white chocolate is too sweet for my liking, but dark chocolate is my cup of tea. Scattered around the buffet table are "gold coin" chocolates and fortune cookies (签语饼). There is also a chocolate fountain for diners with an affinity for cocoa.

Many of these sweet desserts are considered "heaty", which is why the presence of Dried Longan With Wolfberry (龙眼枸杞糖水) is welcomed. This "tong shui" (汤水) is served chilled and helps to cleanse the palate at the conclusion of a large meal.

Swez Brasserie has several buffet sessions during Chinese New Year season. The grandest session is the Family Reunion Buffet Dinner (RM138.00 net), where entertainment activities such as Chinese orchestra and dragon beard's candy (龙须糖) keep the Chinese New Year spirit alive. Senior citizens and children (6 to 11 years old) enjoy 15% and 50% discount respectively. As a halal-certified hotel, Eastin Hotel Penang is suitable for people from all walks of life.

Name: Swez Brasserie
Address: 1, Solok Bayan Indah, 11900 Bayan Lepas, Pulau Pinang
Contact: 04-612-1111
Business hours: 6:00am-12:00am
Website: http://www.eastin.com/penang/dining
Coordinates: 5.33629 N, 100.30632 E
Directions: Eastin Hotel Penang is located along Tun Dr Lim Chong Eu Expressway (Lebuhraya Tun Dr Lim Chong Eu) and is conveniently next to Queensbay Mall. Swez Brasserie an eatery next to the hotel lobby. There are parking spaces at the basement levels of the hotel.

Kampachi Japanese Restaurant (勘八) is one of the five eateries in Hotel Equatorial Penang. The word "Kampachi" refers to the greater amberjack, a prized fish in Japanese cuisine. Located next to Nada Lama, this award-winning restaurant from Kuala Lumpur positions itself as a semi-fine dining establishment. The ambience is described as tranquil and upscale, while the waiting staff's etiquette is exemplary

In contrast with the mainstream Japanese restaurants in Malaysia, Kampachi sticks to traditional Japanese cuisine. Popular choices here are sushi (鮨), sashimi (お刺身), tempura (天麩羅), rice bowl (丼物), noodle (麺物), bento (お弁当), teppanyaki (鉄板焼き), robatayaki (炉辺焼き) and toubanyaki (陶板焼き).

As soon as we are seated, we are provided with towel tablets so that we may refresh ourselves. When soaked in scented water, the towel tablets expand to several times their original size.

Being a huge fan of raw fish, my natural choice today is Sashimi Lunch Set (お刺身ランチ, RM68.00). The presentation of this platter is commendable indeed.

There are 4 types of fish used for sashimi: salmon (鮭), mackerel (鯖), butterfish (白マグロ) and tuna (マグロ). Fish is extremely fresh because seafood is directly sourced from Tsukiji fish market (築地市場), the world's largest fish market in Tokyo, Japan.

The set meal also includes a small serving of kobachi (小鉢) as appetizer. Kobachi literally means "small bowl". I also love the jelly-like consistency of chawanmushi (茶碗蒸し). Also included are pickles (漬物), miso soup (味噌汁), salad, rice and fruits.

The Tempura Lunch Set (天麩羅ランチ, RM50.00) substitutes sashimi with tempura; other ingredients remain unchanged.

Tempura is typically made from seafood and vegetables. Kampachi's tempura uses shrimps, sweet potato and eggplant. Raw food is coated in wheat flour batter, and then fried in scalding oil to give the coating a lovely sense of crispiness. I tend to enjoy tempura directly, but some people prefer to use tentsuyu (天汁) as dipping sauce. Tentsuyu is made from dashi (出汁), mirin (味醂) and soy sauce (醤油).

Kampachi also has a teppanyaki counter and sushi bar for lone diners. Meanwhile, the restaurant also furnishes several tatami (畳) rooms for diners who prefer some form of privacy. It has also come to my attention that Kampachi serves buffet lunch on weekends, and buffet dinner on Saturday evenings. However, I have yet to try either buffets before.

Address: Hotel Equatorial Penang, 1, Jalan Bukit Jambul, 11900 Bayan Lepas, Pulau Pinang
Contact: 04-632-7000
Business hours: 12:00pm-2:30pm, 6:00pm-10:00pm

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Special thanks to Blackwood for extending this food review invitation.

Blackwood Coffee & Chocolate is a chain of restaurants in Perlis, Kedah and Penang. The chain started as a single café in Amanjaya Mall (Sungai Petani) back in 2012. Over time, the café has expanded with a full-fledged food menu that covers breakfast, Western food, pizza, pasta, burger and more. The Kulim outlet, which is my destination today, is located at the back of C Mart supermarket.

Blackwood is named after the Australian blackwood, a type of tree whose timber is prized for making fine ornament and furniture. The dining area is furnished with wooden and brick themes. With addition space in the adjacent room, Blackwood is able to host private events for up to 150 people.

The first dish today is De Pomodoro (RM8.00), a freshly made tomato soup with copious amount of croutons. Thanks to the use of fresh tomatoes, each sip of the rich flavored soup is satisfying to my palate. By the way, "pomodoro" is the Italian word for "tomato".

A popular salad dish is Roasted Tomato Salad & Crispy Mushroom (RM12.00), and it is easy to see why. Fresh mushrooms are battered with flour and then fried to golden perfection. Accompanying the addictive mushrooms are juicy tomatoes, garden rocket and balsamic vinegar dressing.

Customers who prefer finger food as light snacks can try the Crispy Pasta With Popcorn Chicken (RM10.00). The cup contains bite-size chicken nuggets as well as strands of deep-fried spaghetti pasta.

2 types of dipping sauces are provided. The creamy sauces are made from mayonnaise and mustard respectively. To ensure freshness, the sauces are prepared from scratch in the kitchen, not from ready-made bottles.

There are a handful of pizza choices on the menu. Roasted Chicken & Mushroom Pizza (RM18.00) is topped with mozzarella cheese, tomato sauce, chicken breast, portobello mushrooms, black olives and bell peppers. Chicken is marinated and roasted beforehand, which explains why it is so flavorful. I am also impressed with the excellent chewiness of pizza crust. Overall, the pizza is balanced in taste and does not appear to be overpowered by sauce or cheese.

As for pasta, Smoked Salmon Spaghetti (RM19.00) is dressed with creamy carbonara-esque sauce which feels pretty satisfying. As the sauce is not too salty, smoked salmon seems to blend well with pasta. The abundance of mushrooms is also a welcoming sight.

Hungry carnivores may satiate their craving with N.Z. Lamb Shank (RM34.00). To provide the best quality of meat possible, premium lamb is chilled and air-flown from New Zealand. Blackwood does not use frozen meat because freezing tends to ruin the fine texture of the lamb's flesh. For this dish, the lamb shank is served with black pepper sauce.

The most surprising aspect of this dish is the locally-inspired side dish that is made from eggplant. This side dish serves as counterbalance to the lamb shank. As a result, this dish is somewhat balanced between "heaty" and "cooling" elements. Also included with this dish is mashed potato and vegetable salad.

If red meat is not your cup of tea, the Pan Fried King Salmon (RM34.00) is a good alternative. King Salmon is one of the largest species of Pacific salmon. Nowadays, salmon is raised in aquaculture farms to ensure consistent supply. This salmon dish is served with potato wedges, rocket salad, tomato-based creamy sauce and lemon wedge.

Moving on to desserts, Chocolate Lover Waffle (RM18.00) is an ideal choice for cocoa lovers. The chocolate-flavored waffle is topped with Häagen-Dazs chocolate ice cream, which is very dense and creamy. Despite the softening effect of ice cream, the waffle remains reasonably crispy. On the side of the waffle are banana slices and chocolate syrup.

Blackwood produces its own supply of cakes at its central kitchen in Sungai Petani. Cakes are sold by the slice and in whole. Customers who crave chocolate may try the Oreo Crepe (RM9.50). This mille crêpe is made from individual layers of pastry with cream interleaved between layers. Crispy Oreo cookie crumbs are used as topping.

Tiramisu Crepe (RM9.50) is the coffee version of mille crêpe. Like the traditional tiramisu recipe, the mille crêpe is topped with fine cocoa powder.

Speaking of coffee, Blackwood uses a mixture of arabica beans and, to a lesser extent, robusta beans. Robusta is picked for its earthy flavor, but the refined flavor of coffee comes from arabica beans. Medium-dark roast is used to produce bolder espresso flavor. This glass of Aussie Latte (RM9.00) has natural sweetness from steamed milk, so there is no need to add more sugar.

Ice blended drinks are perfect remedies to cool the body down during a hot afternoon. The Freezy Bonsai Matcha (RM15.00) is blended with ground coffee to provide bitter aftertaste in a subtle manner. Meanwhile, Freezy Chockles Chocolate (RM15.00) is topped with chocolate balls and fine cocoa powder.

Another popular non-caffeinated beverage is Ice Lemongrass (RM9.00). Boiled from lemongrass stems, the drink has cooling freshness which is ideal for quenching thirst. This lemongrass drink also pairs well with meat-centric dishes such as beef and lamb.

For frequent customers to Blackwood, it is worthwhile to gain lifetime membership for RM10.00 only. The membership card is accepted across all outlets and entitles the cardholder to 15% discount on all items on the à la carte menu. On top of this, each outlet also offers seasonal discounts or special promotions from time to time.

Name: Blackwood Coffee & Chocolate
Address: 342C, Tingkat Bawah, Jalan Seraya Indah 1 & 2, Taman Seraya Indah, 09000 Kulim, Kedah
Contact: 04-490-5732
Business hours: 12:00pm-11:00pm
Website: http://blackwood.my
Coordinates: 5.38375 N, 100.54511 E
Directions: Blackwood is located on Jalan Perdagangan in Kulim, about 1 kilometer north of Selasih. The restaurant is somewhat opposite of McDonald's and within a short distance from Kulim Landmark Central. Parking is available in front of Blackwood.

Special thanks to Bricklin for extending this food review invitation.

This my second visit to Bricklin Cafe Bar at Hin Bus Depot. This café is operated by the same company as Feeka Coffee Roasters, Butter & Beans, Food Foundry and Sitka Restaurant in Klang Valley.

Hin Bus Depot used to be operational back in the 1970s. The location which Bricklin currently occupies was the original entrance. The brick walls on both sides of the café are from the original building.

Bricklin's menu features 3 main items: coffee, bagels and cakes. I tried a bagel during my previous visit and liked it very much.

Coffee beans are supplied by a local roaster based in Penang. Brazil Cerrado blend is used today. Medium roast gives the cup of Cappuccino (RM10.00) moderately bold flavor. According to the barista, slow service during my previous visit was because the coffee grinder did not produce satisfactory results and had to be recalibrated.

Adjacent to Bricklin is an art gallery; admission to the gallery is free. Visitors should also check out the mural garden at the central courtyard. The murals are the works of several prominent artists including Ernest Zacharevic. It is also a good idea to visit Hin Bus Depot on Sundays to catch the Sunday Pop-Up Market. Held between 11:00am and 5:00pm, the flea market features all sorts of handicraft ranging from textiles to woodwork.

Name: Bricklin Cafe Bar
Address: 31A, Jalan Gurdwara, 10300 George Town, Pulau Pinang
Contact: 04-226-6813
Business hours: 10:00am-10:30pm (Monday-Thursday), 10:00am-11:30pm (Friday-Sunday)
Website: https://www.facebook.com/BricklinCafeBar
Coordinates: 5.41223 N, 100.32810 E
Directions: Hin Bus Depot is located at Jalan Gurdwara in George Town, near the junction with Lebuh Presgrave. Bricklin is one of the shops here. There is a small car park inside Hin Bus Depot. In addition, street parking is available along Lebuh Presgrave.

Special thanks to Lexis Suites Penang for extending this food review invitation.

Located at the heart of Teluk Kumbar, Lexis Suites Penang is the sister property of Lexis Hibiscus at Port Dickson. The hotel greets each arriving guest with an impressive marble-tiled lobby. Fanciful chandeliers hang from the ceiling of the mezzanine. In the spirit of the impending Chinese New Year, the entrance is decorated with festive lanterns and cherry blossom.

Roselle Coffee House is the flagship restaurant of the hotel. From 9 to 26 January 2017, the restaurant is offering Feast Of Prosperity banquet meals. Available for lunch and dinner, there are 3 choices of 8-course meals including salmon yee sang.

Yee sang (鱼生) has become an integral element of Chinese New Year meals in Malaysia. "Yee sang" literally means "raw fish". Fish is considered auspicious because it symbolizes "abundance" (余). Besides raw salmon, Roselle's Prosperity Yee Sang Salmon Fish (鸿运七彩鱼生) also includes jellyfish, seaweed, crackers, daikon, carrots and five spice powder (五香粉).

Lexis Suites Penang does not serve shark fin soup in line with the hotel's commitment to shark conservation efforts. Seafood Soup With Crab Meat & Dried Scallop (大展鸿图) is served instead. The thick soup contains a generous amount of scallops and crab meal, making it very flavorful indeed.

The next dish is Crispy Golden Roasted Duck & Shredded Marinated Duck Meat (富甲在一方). One side of this dish is Chinese-style roasted duck, where its skin is delightfully waxy and crispy. The other half comprises of marinated duck slices served over a bed of jellyfish. Both versions of duck are enjoyable in their own right.

Braised Sea Cucumber With Dried Oyster, Sea Moss, Flower Mushroom & Broccoli (财源滚滚来) is yet another interesting dish. One of its ingredients, fat choy (发菜), is considered auspicious because it sounds similar to "striking rich" (发财) in Chinese. However unlike Vistana's, fat choy in this dish has been assimilated into the gravy instead of being a distinct ingredient.

I am impressed with the Stir Fried King Prawns With Spice & Pepper (彩龙喜迎春). The shrimps are plump and crunchy, making each bite a gratifying experience. There is no black "mass" in the shrimp heads either. This is a hallmark of absolute freshness.

Also hailing from the marine kingdom, the Steamed Grouper With Supreme Soya Sauce With Roasted Garlic (一帆又风顺) is another dish not to be trifled with. Despite its fearsome appearance, the large grouper (石斑鱼) has pleasantly delicate flesh. The fish is served in soy sauce and garnished with coriander.

If the banquet setting feels too rigid for your dining style, consider the Auspicious Buffet from 27 January 2017 to 3 February 2017. The buffet includes complimentary salmon yee sang at each table. For the best dining experience, catch the dinner session on Chinese New Year Eve (27 January 2017) because steamboat is also included in the buffet line-up. There are 5 types of soup such as chicken, fish, herbal, tom yum and Sichuan. Although each pot only holds 2 types of soup at a time, diners are free to switch to different types as frequently as desired.

Seafood is an essential aspect of steamboat. There are various marine delicacies such as slipper lobsters (蝉虾), yabbies (淡水龙虾), white prawns (白虾), flower crabs (花蟹), razor clams (竹蚶), scallops (扇贝), clams(蛤蜊), cuttlefish (鱿鱼) and squids (墨鱼). As for fish, fresh grouper (石斑鱼), red snapper (红鱼), catfish (鲇鱼) and mackerel (鲭鱼) are all available.

Starting January 2017, more seafood items are sourced from local fishermen of Teluk Kumbar. This is part of the hotel's commitment in supporting the local economy of this backwater village.

There are also several types of beef, lamb and chicken to go with steamboat. I prefer the marinated ones as they are the most delectable. For example, bolder-flavored red meats go well with black pepper.

Meanwhile, the more delicate chicken works better with turmeric (kunyit) marinade. Chicken does not need to be cooked as long as beef or lamb.

Besides fresh meat, there are also various kinds of fish balls, prawn balls, meatballs, surimi, sausages and yong tau foo (酿豆腐). Several types of raw noodles are provided too. In addition, mushrooms like shimeji (占地) are great in contributing savoriness to the soup.

Green vegetables include Chinese broccoli (芥兰), romaine lettuce (莴苣) and cabbage (卷心菜). It is wise to add vegetables to the soup early on because they help to impart some degree of sweetness. Meanwhile, lotus roots are special in the sense that they remain crunchy even after being boiled for some time.

There are over a dozen types of sauces and condiments to enjoy with steamboat. Besides soup recipe, another way for steamboat restaurants to differentiate themselves from others is by their sauces.

While waiting for the pot of soup to come to a boil, check out the range of cooked food too. A good place to start is the Lamb Leg Carving. The lamb is roasted till tender but still has some pinkish juiciness at the center. It is served with grilled vegetables such as bell peppers, carrots and onions.

Another interesting dish is Ikan Bakar. The Red snapper (红鱼) is carefully roasted such that its flesh remains reasonably tender. The fish goes well with sweet and sour sauce.

Fans of Japanese cuisine can indulge themselves with fresh sashimi (刺身) and sushi (寿司). Fish used for sashimi are salmon (サーモン), tuna (マグロ), butterfish (白マグロ) and octopus (たこ). Sushi choices are mostly of maki (巻き) and nigiri (握り) types. In fact, there are separate buffet session at Umi Japanese Restaurant on the ground floor. For a limited time, each party of 4 persons only need to pay the price of 3.

Like my previous visit, the pastry section of Roselle has a wide range of delectable pastries such as sponge cakes, cheesecakes, petit fours, mousse, custards and jellies. Notably new during Chinese New Year are the fortune cookies (签语饼).

One of my favorite desserts this evening is Strawberry Mousse Cake. I like the creamy consistency of the mousse that does not feel surfeiting. Meanwhile for cake decoration, white chocolate "coins" span the circumference of the cake.

The pastry section also prepares a couple of sponge cake flavors. These fluffy treats are the perfect way to conclude a hearty meal.

Since my previous visit, Roselle Coffee House has been halal-certified. Therefore, Lexis Suites Penang's Chinese New Year banquet and buffet are excellent choices for hosting Chinese New Year celebration meals with coworkers and business partners.

Name: Roselle Coffee House
Address: 28, Jalan Teluk Kumbar, 11920 Bayan Lepas, Pulau Pinang
Contact: 04-628-2888
Business hours: 6:30am-11:00pm
Website: http://www.lexissuitespenang.com/en/dining/overview/roselle-coffee-house
Coordinates: 5.28702 N, 100.23251 E
Directions: Directions: From Bayan Lepas, drive along Jalan Teluk Kumbar towards the intersection with Jalan Gertak Sanggul. Lexis Suites Penang is the tall building on the left just before the intersection. As the only building more than 3 floors in Teluk Kumbar, it is impossible to overlook this hotel. Roselle is located at the Mezzanine Floor, just above the lobby atrium.

Special thanks to Texas Chicken for extending this food review invitation.

Texas Chicken opens its first outlet in Penang today - the first Malaysian outlet outside Klang Valley. This fast food franchise is known as Church's Chicken in the United States.

Church Chicken was established in San Antonio, Texas in 1952. The first Malaysian outlet opened in Aeon Bukit Tinggi in 2013. All 33 outlets before today were confined to Klang Valley due to logistical concerns - until today's opening of the 34th outlet in 1st Avenue Mall. According the management of Texas Chicken, there are plans to open more outlets in the northern region of Peninsular Malaysia.

There are 2 flavors of fried chicken here: Spicy and Original. The spicy version packs a respectable punch of pungency on the tongue. Texas Chicken differentiates itself from competitors by offering better value for money. For example, each piece of fried chicken is substantially larger than those served at similar restaurants. Chicken is delivered on daily basis, and is double-breaded by hand. As a result, lean meat especially chicken breast meat is considerably more flavorful.

As for finger foods, try some Chicken Tenders. Made from boneless white meat, the chicken fingers are perfect for small children. Like fried chicken, the fillets are also available in Spicy and Original flavors. Customers may choose between two dipping sauces: BBQ and Honey Mustard.

Besides chicken, Honey-Butter Biscuit is another specialty at Texas Chicken. The term "biscuit" here refers to the American lexicon for quick bread, which is usually known as "scones" in England. Compared to traditional English scones, Texas Chicken's biscuits are fluffier and more buttery. A fresh batch of biscuits is baked every 30 minutes to maintain their aromatic appeal.

Side dishes at Texas Chicken include Mashed Potatoes and Coleslaw. Carbonated drinks include unlimited refills - just like how it is practiced in American stores. All things considered, Texas Chicken does not want to nickel-and-dime its customers. Speaking of drinks, I like the soothing sensation when sipping the Southern Sweet Tea.

All Texas Chicken outlets in Malaysia, including this latest one at 1st Avenue Mall, are halal-certified. Although this store is only open for the first day, the public's response is overwhelming!

Name: Texas Chicken
Address: LG-15-17, LG Floor, 1st Avenue Mall, 182, Jalan Magazine, 10300 George Town, Pulau Pinang
Contact: 04-370-5594
Business hours: 10:00am-10:00pm
Website: http://www.texaschickenmalaysia.com
Coordinates: 5.41326 N, 100.33129 E
Directions: Texas Chicken is located on the LG Floor of 1st Avenue Mall, right next to Sushi King. 1st Avenue Mall provides multi-storey parking.

Special thanks to The Glenlivet for extending this event invitation.

This very evening, The Glenlivet introduces a new bottle of whisky to its Penang clientele: The Glenlivet Founder's Reserve. Held under the posh setting of Thirty Two At The Mansion, there could not have been a better setting for The Glenlivet to launch this latest addition to its fine range of Scotch whiskies.

Whisky is an alcoholic beverage which is fermented from spirit, which in turn is distilled from malted barley. In essence, whisky is solely derived from natural ingredients: barley, yeast and water. Spirit is aged in wooden casks for at least 3 years, but in practice it takes 5 years or longer to produce exquisite whiskies. Older whiskies tend to fetch higher prices, not necessarily because they are "better", but primarily due to their relative rarity.

By law, Scotch whisky must be distilled, aged and bottled in Scotland. This is what The Glenlivet is renowned for. Founded in 1824, The Glenlivet Distillery in Banffshire has earned great prestige for bottling the finest Scotch whiskies of the land. The Glenlivet only produces single malt whiskies, which means every drop in the bottle comes from a single distillery. Aged in first-fill American oak barrels, The Glenlivet has become the benchmark for all Scotch whiskies in the market today.

Each bottle of Scotch whisky, sometimes just called Scotch, is often associated with a guaranteed age. This age statement refers to the youngest drop of whisky in the bottle. Paying tribute to the founder's vision nearly 200 years ago, The Glenlivet Founder's Reserve has been bottled with no age statement. No age statement affords the Master Distiller more degrees of freedom in blending older whiskies with younger ones.

The Glenlivet Founder's Reserve is golden in color and has sweet floral aroma reminiscent of citrus fruits. The combination of balanced flavor and creamy mouthfeel make this whisky quite agreeable even among casual drinkers. Although hardcore Scotch drinkers may prefer their whiskies to be served neat, the 40% alcohol content may be overpowering for others. By adding some water, The Glenlivet Founder's Reserve is able to express its flavors in a multifaceted fashion. The recommended proportion is 3 parts whisky to 1 part water, but the ideal mixture actually varies from person to person.

Other whisky products that people have enjoyed over the ages are The Glenlivet 12 Years Of Age, The Glenlivet 15 Years Of Age, The Glenlivet 18 Years Of Age, and The Glenlivet XXV. There is no absolute consensus on the best age statement; it is understood that each person has his/her own preferred cup of tea.

Name: The Glenlivet
Address: N/A
Contact: N/A
Business hours: N/A
Website: https://www.theglenlivet.com
Coordinates: N/A
Directions: N/A