Damansara City Mall 的 Soleil Restaurant & Wine Bar 是个获奖无数的的餐厅，餐厅名字寓意为法文里的 “太阳”。今天这家餐厅邀请了我们过来品尝二月份的 Wine Dinner。顾名思义，这顿饭就是以酒为主题，再利用各式菜品让大家喝出这不同酒的风味。不管是不是红酒爱好者的你，不妨接着往下读。不为什么，只因为这家卖的是喝红酒的艺术。

第一杯酒是来自Bordeaux 波尔多2016 年份的 Château de Hartes 阿尔特酒庄红葡萄酒。
与之搭配的菜式为Duck Pâté [Beetroot, Truffle Dressing] , 就是鸭肝酱，再以甜菜根&松露点缀。
这杯酒入口比较温顺，并带有莓果韵味。与风味浓郁的鸭肝酱一起品味，的确合适。

这里的品酒节奏不催人，让你慢品；并且，你不用着急非得把每一杯酒都马上喝完。
第二杯端上来的 2015 年份红酒是 来自Montagne-Saint-Émilion 的 Château Corbin 高尔班堡。这杯的酒就比较开始来劲了。
配搭的是 Charred Mackerel [Escabeche, Lightly Pickled Vegetables]。烤好的鲭鱼放在带酸劲的配汁里，加上少许的腌菜。这样的菜品，着实带有味道冲击的效果，让人的味蕾醒过来，开始接受更浓郁的酒。
这样的搭配对我来说是有惊喜的。乍吃之下，这道鱼很像东南亚的阿三鱼，但其又是源自于地中海/拉丁美洲的小菜品。毕竟在这里，大部分人配红酒的都是大块肉，既隆重也太正式。我只能说，这个搭配开始颠覆我们对于品红酒的刻板印象。喝酒，本来就应该轻松的啊~

第二杯我就没喝完了。为什么？
呵呵，只因为我们可以把全部酒都喝剩一些，到最后一道菜吃完后再回品。

第三杯酒上来了，是 2015 年份，来自Pessac-Leognan 的 Les Demoiselles de Larrivet Haut-Brion hails 红酒。Chef Evert 为我们准备了Pumpkin & Ricotta Gnocchi [Baby Spinach, Eryngii Mushroom, Pecorino]。这道南瓜奶酪意大利面疙瘩，配上少许的波菜和菇类，再撒上奶酪。
就是层层此次的奶酪啊！加上淀粉类的面疙瘩，这个菜品就比较厚重些，但好在分量不大，毕竟整个用餐形式是比较偏向于细品细尝的风格。
但是配上这酒，倒是得体。为什么我不说酒的味道呢？因为文笔不好，真的难以形容。

这里的酒，你要是单喝酒，味道肯定不一样；
你要是自己点菜配酒，味道也肯定不一样。我们一般的认知是红肉配红酒，白肉配白酒啊，在这里可没有这般硬性搭配。
所以说，如果你赶上这里的品酒会那是最好不过的。
这里的菜品，是配合着酒品来设计的，可不是酒来配菜式的，呵呵。
喝了你喜欢的，再来买一支回去，不亦乐乎？这一次的品酒，五杯美酒，加上五项佳肴，个人价为 RM 330++。

第四杯就是 2015 年份 the Margaux appellation of Bordeaux 的 K de Kirwan。在这里终于看到熟悉的牛肉了！说真的，这杯酒真的有厚度了，也开始尝到一些葡萄酒的独有皮涩味。

在这里呈献的是 Beef Short Rib [Fennel, Black Olive, Capers, Piquillo Pepper] 牛小排配以茴香/黑橄榄/酸豆/西班牙紅椒。这个牛小排炖煮的软烂，入口即化。如果非要挑个缺点，大概就是牛骚味都融化了吧~ 吃着这肉陪着这酒，突然也不觉得厚涩了。果然好酒还须配好菜啊！

高潮来了啊~ 2012 年份来自于Saint Estèphe 的葡萄制酿出了今晚的压轴酒 Château Tronquoy-Lalandehe.
毫无意外的，这款酒的菜品就是炖羊颈肉，佐菜有红豆/灰胡桃南瓜/陈年高达奶酪 Slow-Cooked Lamb Neck [Organic red beans, Butternut squash and Aged Gouda cheese]。
这个红豆有让我惊喜哦！红豆的一抹甜味画龙点睛了整道菜，也仿佛是为了这个酒会画上美丽甜美的句点。

最后别忘了，你可以再把之前没喝完的酒，重新细细品尝一番。
相信我，这一轮的滋味又是不一样了（对了，他们有可以提供白开水/无味气泡水让你洁净味蕾）。

总的来说，这家餐厅不管是味道，环境，或是酒品选择，全都是水准之上的。
如果你对酒有认识，你不应该错过这家；
如果你对酒不认识，又想认识酒，这家也是学习入门的好地方。

这里附上餐厅的联络方式，大家记得留意咯~
餐厅名称: Soleil Restaurant & Wine Bar
地址: Lot 7 & 8, DC Mall, Damansara City, Jalan Damanlela, 50490 Kuala Lumpur
联络号码: 03-2011-8261
营业时间: 10:00am-10:30pm (Monday-Friday), 9:00am-10:30pm (Saturday-Sunday)
网站: http://www.soleil.my
地理坐标: 3.14625 N, 101.66172 E
怎么过去: Damansara City Mall (DC Mall) 是位于 Damansara Heightss 的一间商场。Soleil 就在 DC Mall 的二楼，泊车在DC Mall 底层就行了。

Black Kettle revised its food menu this month. Responding to customers’ feedback over the years, the new menu retains signature dishes that regulars have come to know and love. Meanwhile, the menu also introduces several newly crafted dishes that have not been served before. Although Black Kettle brands itself as a French café, its menu covers a wide range of cuisines from around the world.

Restored from a historic building, the premises of Black Kettle is huge indeed. The spacious dining area is divided into pâtisserie, café and bistro sections. A lightwell in the middle allows sunlight to illuminate the restaurant interior.

Creamy Mushroom (RM18.00) is a classic Spanish starter. The stew combines the goodness of shiitake, abalone and button mushrooms, making it the perfect choice for mushroom lovers. Creamy Mushroom is also cooked with tarragon butter, cream and smoked paprika for a hint of peppery taste.

Bread & Curry (RM22.00) is another interesting appetizer. The curry is prepared from lentil and Indian spices, much to the pleasure of my taste buds. The vegetarian stew contains potatoes and carrots too.

Bread & Curry comes with a basket of toasted sourdough bread, which is baked in Black Kettle’s in-house bakery. The bread’s chewy texture complements the curry very well. I cannot recommend this dish highly enough.

The Lamb Shank (RM49.00) is sous-vide cooked for 18 hours until the meat becomes delightfully soft. Complementing the Australian lamb is flavorful cardamom sauce. Side items include mashed potatoes, lotus root chips and green peas.

“Peri peri” is the Swahili name for bird’s eye chili. Hailing from Eastern Africa, this chili is notorious for its extreme pungency. Indeed, Black Kettle’s Peri Peri Chicken (RM24.00) produces a burning sensation on the tongue. You have been warned!

As for seafood lovers, Mahi-Mahi (RM26.00) is a popular choice among regulars. The fish is known for its firm texture. The grilled fillet is flavored with Chinese-style pesto, whose herbal aroma helps to suppress the fish’s earthy flavor. Mahi-Mahi comes with mashed potatoes and refreshing mango salsa.

Baby Octopus & Angel Hair Pasta (RM30.00) employs a novel idea in terms of food presentation. Al dente spaghetti (or capellini if customers prefer) is served with a creamy broth infused with coconut and lemongrass. The broth is truly satisfying to the last drop. Freshly blended sambal (chili paste) is prepared as the condiment.

Dessert-wise, Dutch Apple Pie (RM14.00) remains the crowd favorite. The pie has a sugary crust that virtually melts in the mouth. The pastry is filled with soft apples, sultana raisins and cinnamon. The dessert comes with a scoop of vanilla ice cream.

If you have an affinity for peanut butter, the Peanut Butter Shake (RM12.00) should appeal to your palate. The shake is quite filling despite the small serving size.

Black Kettle serves Dimattina Coffee from Melbourne, the coffee capital of Australia. The medium-dark roast, Gusto Oro, is a blend of Brazilian, Nicaraguan, Indian and Papua New Guinean beans. The cup of Cappuccino (RM10.00) has a smooth consistency and is satisfying as the espresso-based drink trickles down my throat.

Black Kettle is renowned for its handmade breads. Having developed its own levain culture, the in-house bakery specializes in sourdough breads. In addition to artisan bread, Black Kettle also sells various cakes by the slice.

Freshness is key in Black Kettle. This is why the restaurant brings in fresh produce every morning. In addition, the kitchen prepares all sauces from scratch. Last but not least, the food in Black Kettle is entirely pork-free.

Name: Black Kettle
Address: 105, Lebuh Pantai, 10300 George Town, Pulau Pinang
Contact: 04-251-9270
Business hours: 9:00am-11:30pm (Sunday-Thursday), 9:00am-12:00am (Friday-Saturday)
Website: http://www.blackkettle.com.my
Coordinates: 5.41539 N, 100.33977 E
Directions: Black Kettle is located at the intersection of Beach Street (Lebuh Pantai) and Chulia Street Ghaut (Gat Lebuh Chulia). Street parking is available along both streets.

Update: This business has ceased its operations.

Farquhar Mansion is a fine dining restaurant near Eastern & Oriental Hotel. The upscale, two-storey building was restored from a colonial-era mansion. While the ground floor is where most diners are seated, the upper level is exclusively reserved for members only.

Farquhar Mansion specializes in contemporary French cuisine. Today’s visit is to review the latest rendition of the Ultimate Chef’s Tasting Menu. While waiting for the meal to begin, diners are served multigrain bread rolls with aromatic truffle butter.

The amuse-bouche is presented over a bed of roasted coffee beans. The first of the 2-piece appetizer is Bonito Arancini. The deep-fried rice ball is filled with skipjack tuna, eel and mozzarella cheese. Next to it is a Potato Soufflé that contains pickled cucumber and dill. The crispy croquette is garnished with paprika aioli and microgreens.

Aubergine Oreo consists of garlic cream cheese sandwiched between pieces of eggplant and prune chutney. This delicacy is meant to be dipped in ten don shooter. The latter’s foamy consistency is achieved through the use of an espuma.

The next dish, Tropicana, is centered on sweet mango custard. Serving as companions are pecan nuts, ginger crisp, glazed Roma tomato, dried pineapple and grated coconut soil. The overall sweetness is quite pleasant to the palate.

Chicken Roulade is rolled with mushrooms and nuts, and then served with thick, savory fungi purée. The roulade’s outer layer consists of jelly-like skin. Two succulent morels are served on the side. Popcorn is also present but I feel that it is disconnected from the rest of this dish.

Duo Foie Gras is an exquisite French delicacy. The goose liver must be seared gently in order to preserve its delicate texture. It is served with a slice of charred brioche and Granny Smith apple sauce. The buttery flavor of foie gras makes it gratifying indeed.

Taking a detour to the marine kingdom, the Ocean represents a seafood ensemble of grouper, abalone, clam and sea cucumber. The plating also incorporates slices of white radish and ginger jam.

Angus Beef Loin is cooked to medium rare, which is the ideal doneness for premium beef. The steak is served au jus and with black garlic aioli. On the side is a tartlet filled with slow-cooked beef cheeks. Also featured is a crispy slab of homemade tofu.

Moving on to the dessert, the Chestnut Mousse is presented over a bed of almond crumble. However, I am more fascinated by the presence of miniature coffee pearls. Also present are brown bread and vanilla sauce.

The 8-course Ultimate Chef’s Tasting Menu is priced at RM278.00++. The menu may be revised as the season progresses in order to take advantage of the freshest produce. To cater vegetarians, Farquhar Mansion also offers the Chef’s Tasting Vegetarian Menu for RM178.00++.

Name: Farquhar Mansion Fine Dining & Lounge
Address: 33, Lebuh Farquhar, 10200 George Town, Pulau Pinang
Contact: 019-528-8933
Business hours: 12:00pm-1:00am
Website: http://www.farquharmansion.com
Coordinates: 5.42309 N, 100.33472 E
Directions: Driving eastward along Jalan Sultan Ahmad Shah, follow the road as it curves left to Lebuh Farquhar. Mission Place is located on the right. Farquhar Mansion is the main building in the compound. There are parking spaces within its compound.

Le Périgord is a French restaurant along Burmah Road (Jalan Burma). The eatery is named after a former province of France, which is renowned for its truffles, wines and foie gras.

Although Le Périgord presents a semi-fine dining atmosphere, the restaurant also suitable for family dining. Red brick walls that surround the dining hall gives the place a rather rustic appearance.

Le Périgord primarily serves classic French cuisine. Each dish is meticulously crafted with an element of human touch. This is why the kitchen refuses to dabble in modern cooking techniques in the likes of sous-vide.

Kurobuta Steak (RM58.00) is perhaps the most impressive dish during this visit. The pork chop uses Black Berkshire pig, a special breed of swine prized for its tender flesh. The combination of lean and fatty flesh makes the pork succulent indeed. This exquisite dish is served with mango sauce, caramelized apples, mashed potatoes and assorted vegetables.

The next dish is Le Périgord Signature Lamb Rack (RM88.00). The frenched lamb ribs are flavored with red wine sauce and lamb jus. Served alongside is a mouthwatering piece of portobello mushroom. Also included are mashed potatoes infused with truffle oil.

Duck Confit (RM78.00), also known as “confit de canard”, is considered one of the finest dishes in French cuisine. Dry-aged duck thigh is poached in its own fat for several hours until the flesh becomes meltingly tender. The delicacy is then flavored with a special concoction of orange sauce. Vegetables and oven roasted potatoes are provided on the side.

Pasta lovers with an affinity for spiciness may consider having the Seafood Aglio-Olio (RM35.00). Sautéed in olive oil, al dente spaghetti is seasoned with garlic and chili flakes. This simple yet satisfying pasta dish comes with green-lipped mussels, shrimps and clams.

Chicken & Mushroom Linguine (RM35.00) is another recommended choice. Unlike the previous dish, the pasta is served with a creamy sauce made from fresh cream. Contributing to savoriness are bite-size chicken breast and portobello mushrooms.

Besides serving walk-in customers, Le Périgord can also cater for private events such as birthday parties. Covering the area of two shops, the place can easily accommodate more than 100 people at a time. From time to time, Le Périgord also conducts cooking classes to share culinary secrets with the public.

Name: Le Périgord
Address: 253G-1-7, Jalan Burma, 10350 George Town, Pulau Pinang
Contact: 012-919-9885
Business hours: 11:30am-3:00pm, 5:30pm-10:00pm (Tuesday-Friday), 10:30am-3:00pm, 5:30pm-10:00pm (Saturday-Sunday), closed on Mondays
Website: https://www.facebook.com/leperigordpulautikus
Coordinates: 5.42825 N, 100.31436 E
Directions: Drive along Burmah Road (Jalan Burma) from Pulau Tikus direction. After the junction with Codrington Highway (Lebuhraya Codrington), turn right as you see Burmahtel. Le Périgord is located at the end of this row of shops (Wisma Soon). It is exactly opposite of Petron gas station. Street parking is available along this service road.

Update: This business has ceased its operations.

Hotel Equatorial Penang is a prestigious resort next to the 18-hole Penang Golf Club. This 5-star hotel welcomes arriving guests with its spacious concourse that rises to the height of nearly 10 floors. Vines hang gracefully from the upper floors, while an artificial stream flows within the hotel’s expansive grounds.

Hotel Equatorial has 5 eateries in total. Located right above Golden Phoenix, The View serves French cuisine in a fine dining setting. Smart casual attire is expected.

As the restaurant’s name rightly implies, The View provides a breathtaking view of the surrounding areas. The scenery is particularly mesmerizing with the setting sun casting from the back.

This evening, The View is hosting the Flametree Margaret River Wine Dinner in collaboration with Évian, Badoit and The Wine Shop. This 5-course meal takes diners on a gastronomical journey while savoring several wine labels from Flametree.

Flametree is a renowned winery in Margaret River, Australia. Located on the west coast of the continent, Margaret River is surrounded by the Indian Ocean on three sides. The region’s temperate Mediterranean climate produces some of the finest wines in the country.

While waiting for dinner to be served, diners may help themselves to a basket of bread rolls to keep the appetite up. Salted butter is provided.

The first course is Sesame Crusted Hamachi. Also known as yellowtail, the fish is served raw à la sashimi. The sesame-coated crust gives the fillet a scrumptious touch of crispiness. The fish is served with tomato salsa, spicy-sweet plum sauce and microgreens. The paired wine is Flametree Sauvignon Blanc Sémillon 2017, which carries a burst of nectarine sweetness with hints of fresh herbs.

The next course, Pan-Seared Foie Gras, is cooked to absolute perfection. The buttery goose liver virtually melts upon contact with my tongue. I also appreciate the use of Melba toast, baby spinach, grape relish and fig infusion for the plating. This evening’s foie gras is meant to go with Flametree S.R.S. Wallcliffe Chardonnay 2015. The wine’s fruity flavors shrouds a touch of salinity – a hallmark of Margaret River’s unique soil.

Seafood Cappuccino Provençale Olive Oil is a lovely soup that combines rich flavors of seafood with olive oil and truffle. Its light and foamy consistency is the result of an espuma. The soup is served in a coffee cup alongside a grissino (breadstick).

The subsequent dish is Oven-Roasted Australian Grain Fed Beef Tenderloin. Flavored with port wine emulsion, the steak rests on a bed of crispy potato noodles. Baby-cut carrot and microgreens serve as icing on the cake. I feel that the beef is on the dry side; medium doneness might have been a better choice. Assigned to this dish is a red wine, Flametree Cabernet Sauvignon Merlot 2015.

On the other hand, the Pistachio Nut Crusted Young New Zealand Rack Of Lamb is substantially juicier. The tangy grain mustard sauce also does a great job in accentuating the succulent flavors of lamb. Served on the side are roasted honey pumpkin and sautéed wild mushrooms. Another red wine, Flametree S.R.S. Wilyabrup Cabernet Sauvignon 2014, is paired with this delectable lamb dish.

Cheese holds a special place in my heart, so I am thrilled to sample the exquisite Cheese Platter. Today’s cheese selections are Gouda, blue cheese and cheddar. Accompanying the cheeses are Fuji apple compote, fig, apricot, pecan, almond and walnut.

As for the dessert, Ice Cream Bon Bon consists of vanilla ice cream with white chocolate coating. Dry ice vapors present a mystifying illusion. Also included is an assortment of butter cookies and pralines. These sweet treats are paired with a dessert wine, Flametree Botrytis Sémillon 2017. The wine is fermented from grapes that have been deliberately infected by a fungus called noble rot, resulting in more concentrated sweetness.

Last but not least, a cup of coffee concludes the dinner on a high note.

The View serves à la carte dishes on normal days, but course meals like the one this evening can be arranged upon request. It is important to note that pork is absent from the food menu. Vegetarian options are available too.

Name: The View
Address: Hotel Equatorial Penang, 1, Jalan Bukit Jambul, 11900 Bayan Lepas, Pulau Pinang
Contact: 04-632-7000
Business hours: 6:30pm-10:00pm
Website: https://penang.equatorial.com/dining/the-view
Coordinates: 5.33736 N, 100.28512 E
Directions: Hotel Equatorial Penang is located near the intersection of Persiaran Bukit Jambul and Lebuh Bukit Jambul. Jalan Bukit Jambul is a small offshoot from Persiaran Bukit Jambul near this intersection. The View is located at the same level as the main lobby. The hotel provides multilevel parking for RM10.00 per entry.

Kompleks Tun Abdul Razak (KOMTAR) is the tallest building in Penang, dominating the skyline of George Town by a wide margin. At Level 59 of the skyscraper is TOP View Restaurant & Lounge, one of the many restaurants that are managed by The TOP. The easiest way to reach TOP View is by using an elevator next to Maybank on the Ground Floor. There is a concierge counter at the entrance.

Unlike Coco Cabana, there is no cover charge to patronize TOP View. TOP View serves Theme Buffet Dinner every Friday and Saturday. On other days of the week, the restaurant offers the Dinner Dégustation Menu between 6:30pm and 10:00pm.

Romantic tables for two are set up next to the glass windows. While dining, customers can enjoy panoramic views of George Town’s night scenery. The actual restaurant setting is dimmer; extra brightness as seen here is only for the purpose of this evening’s review.

While waiting for the course meal to begin, diners are served freshly baked muesli rolls from the oven. The breads are prepared from beurre de Charentes-Poitou (French butter). As for bread spreads, I enjoy the soothing aroma of basil butter and paprika butter.

The Chef Amuse Bouche this evening is inspired by mille-feuille. While the sweet pastry makes a good dessert, this amuse-bouche is made savory with alternating layers of cured salmon, charcoal bread and cream cheese. Topped with microgreen, dill, salmon roe and mango cream, this delicacy is pretty gratifying to my palate.

The Asian Peking Duck Platter is inspired by the famous poultry dish from Beijing, but is presented in a do-it-yourself manner. Succulent slices of roast duck are to be wrapped in wheat tortilla, using hoisin sauce and shredded vegetables for improved taste and mouthfeel respectively. Be sure to consume the tortilla while it is warm, otherwise the appetizer will become too doughy.

Next, Salade De Waldorf is served in deconstructed form. This is a move on the chef’s part to demonstrate his plating skills. Comprising of apples, walnuts, cranberries and nutmeg slices, the waldorf salad is dressed with sweet mayonnaise. Basil leaves and charcoal crisps serve as garnishes. The salad can be consumed as it is, or reconstructed in the crispy parmesan bowl.

I am immensely impressed with the rich taste of Seafood Bisque. The serving size is just perfect to prevent my taste buds from being surfeited. At the center is a piece of sesame charcoal toast, delightfully topped with grilled octopus and scampi tail. The shrimp is grilled well enough to keep it fairly juicy. The toast also contains green pea paste, mango cream, salmon roe, radish and microgreen.

The Dinner Dégustation Menu offers 3 choices for the main dish. The first one is Herb Crusted Rack Of Lamb. The frenched lamb ribs are served with lamb jus, red wine sauce and carrots. Also included is pomme purée (mashed potato) with truffle butter, marinated cucumber and broccoli.

The poultry choice is Supreme Of Chicken With Jasmine Cream. Also known as suprême de volaille, the dish is made from tender chicken breast and looks similar to galantine. Flanking the chicken are shiitake mushrooms, broccoli florets and tortellini with tomato and crab fillings. Satisfying to the last morsel, this the best main dish in my opinion.

Baby Barramundi is the seafood option for the main dish. The grilled fillet is served over pomme purée and is garnished with green pea paste and fried ginger slivers. On the side are creamy beurre blanc (white butter sauce) and clams. I think the barramundi’s flesh is tougher than what I was expecting. It would be nicer if the skin were made crispier too.

Moving on to the dessert, the Blueberry & Ricotta Cheese Gâteaux has a reasonably rich taste. Its plating incorporates blue colored tuile, cranberry sauce, red grapes and chocolate cake. In my opinion, the serving size is too small for me to enjoy the cheesecake thoroughly.

A cup of coffee or tea marks the conclusion of dinner. Also included with the meal is a glass of soft drink or iced lemon tea.

The Dinner Dégustation Menu is priced at RM98.00 net. There is also a special menu for children. This evening’s menu is available until 15 September 2018, during which it will be replaced with a new one. Other meal offers at TOP View are Executive Set Lunch, Weekend Sunriser Breakfast, Sunday Buffet Brunch and Daily English Tea Set.

Name: TOP View Restaurant & Lounge
Address: The TOP Komtar Penang, 1, Jalan Penang, 10000 George Town, Pulau Pinang
Contact: 04-262-5960
Business hours: 10:00am-10:00pm (Monday-Friday), 8:00am-10:00pm (Saturday-Sunday)
Website: https://thetop.com.my/top-view-restaurant-lounge
Coordinates: 5.41441 N, 100.32971 E
Directions: TOP View is located at Level 59 of The TOP Komtar Penang. The restaurant is accessible by elevator from the Ground Level, right next to Maybank. As for parking, The TOP has a multistorey parking garage.

Black Kettle stands at the intersection of Beach Street (Lebuh Pantai) and Chulia Street Ghaut (Gat Lebuh Chulia). Its yellow facade and black roller blinds are impossible to overlook. Occupying two contiguous shops, the restaurant-cum-café-cum-bakery is spacious indeed.

Black Kettle presents a casual dining atmosphere. A lightwell at its center allows sunlight to illuminate the dining area. As a family-friendly restaurant, the place is very popular especially on weekends.

Black Kettle specializes in French cuisine, or European fare in general. The food menu has been substantially revamped last month, so it is high time for me to pay another visit.

For starters, Authentic French Onion Soup Au Gratin (Soupe à l’oignon Lyonnaise, RM18.00) is a traditional comfort food from Lyon. The soup is prepared from chicken stock, caramelized onions and herbs. In the middle lies a piece of Swiss cheese crouton. In addition, the soup also contains an infusion of white wine.

Hongos Con Paprika Ahumado (RM19.00) is a popular Spanish tapas dish which literally means “mushrooms with smoked paprika”. I am immediately taken by its mouthwatering aroma. The wild mushrooms are sautéed with pimentón (smoked paprika), garlic, tarragon, olive oil and cream. This delectable appetizer comes with slices of sourdough bread.

Black Kettle’s Famous Chicken Chop (RM23.50) is one of the restaurant’s bestselling dishes. The fried cutlet uses panko bread crumbs, which explains why it has an airy crispiness like the Classic Fish And Chips. Served on the side are the restaurant’s signature pomodoro (tomato) sauce, fried egg and thick-cut fries (pommes frites).

Bouillabaisse (RM29.00) is a unique fish stew from Marseille, France. The recipe was originally invented by fishermen in order to salvage unsold fish. Black Kettle’s version uses white fish, squid, mussels, shrimps, tomatoes, potatoes, herbs, spices and a dash of white wine. The French customarily dip some bread into a rouille (garlic mayonnaise), and then redip it into the rich seafood broth. I cannot recommend this stew highly enough.

Across the Mediterranean, Fillet Of Sea Bass Chamoula (RM29.00) is inspired by flavors of Morocco. The fillet is marinated with chamoula, and then pan-fried with olive oil. Chamoula (شرمولة‎) is a traditional relish from North Africa. As the taste of chamoula is exceptionally pungent, the fillet is best eaten with pilaf rice. Fresh arugula is served on the side.

Several dishes at Black Kettle are inspired by Penang’s local flavors. For instance, Kettle’s Heh Bee (RM32.00) combines Italian pasta with dried shrimps (虾米) and bird’s eye chili. The spaghetti is also sautéed with lemon zest, garlic and herbs. Several shrimps are presented on the side.

As for confectionery, Black Kettle provides a variety of artisan bread made from sourdough. The sourdough here is prepared from a 15-year levain culture. Although it takes levain more time than instant yeast to leaven bread, the resulting taste and texture are subjectively better. Black Kettle’s bakery does not use artificial additives.

Black Kettle’s cakes are sold by the slice. The Chocolate Truffle Cake (RM14.00 per slice) has layers of chocolate mousse with a hint of Grand Marnier liqueur. The cake is also dusted with fine cocoa powder. Meanwhile, the Dutch Apple Pie (Appelkruimeltaart, RM14.00 per slice) is filled with crispy apples, raisins and cinnamon. The pie’s sweet crust is topped with almond flakes.

As for tarts, today’s choices are Lemon Meringue Tart, Chocolate Caramel Tart and Tarte Aux Fraises (Strawberry Tart). The Lemon Meringue Tart (RM7.00) comprises of a shortcrust pastry base, lemon custard and meringue. The tangy taste of lemon delights my palate.

Flat White (RM10.00) and Chocolate (RM11.00) are popular drinks from the menu. At Black Kettle, coffee beans are supplied by Degayo. The House Blend is a combination of beans from Sumatra and Java.

Alternative beverages include Matcha Milkshake (RM17.00) and Choco Mint Frappes (RM17.00). Although the latter is sweeter than my personal preference, I enjoy the refreshing breath of peppermint in my mouth.

Black Kettle’s new menu has a number of interesting dishes that your taste buds deserve savoring. The food here is specially crafted to suit the local palate, but at the same time differentiates itself with a twist of culinary creativity. If you have not visited Black Kettle before, I highly recommended that you give it a shot.

Name: Black Kettle
Address: 105, Lebuh Pantai, 10300 George Town, Pulau Pinang
Contact: 04-251-9270
Business hours: 9:00am-11:30pm (Sunday-Thursday), 9:00am-12:00am (Friday-Saturday)
Website: http://www.blackkettle.com.my
Coordinates: 5.41539 N, 100.33977 E
Directions: Black Kettle is located at the intersection of Beach Street (Lebuh Pantai) and Chulia Street Ghaut (Gat Lebuh Chulia). Street parking is available along both streets.

Facing the scenic beach of Batu Ferringhi, Rasa Sayang Resort & Spa defines the pinnacle of Penang’s hospitality. The 5-star resort has two wings; Rasa Wing is considered the more prestigious one. Not only does this wing have its own private swimming pool, Rasa Wing also sports a spacious lounge for its privileged guests.

Just above Rasa Wing Lounge is Feringgi Grill, the resort’s highly acclaimed fine dining grillhouse. “The Grill”, as the restaurant is colloquially called, is among the oldest of its kind in Penang. Feringgi Grill remains one of the most sought-after restaurants, as evidenced by a long waiting list.

Perched on the mezzanine floor, Feringgi Grill offers an aerial view of the resort’s beautifully landscaped grounds. Throughout the restaurant, rugged brick walls reflect the rustic character of the original Feringgi Grill that opened in 1973. Each red brick has been meticulously handpicked and set in place by the interior designer.

Even by fine dining standards, the impeccable table service that Feringgi Grill offers is a league of its own. Smart casual attire is expected of diners in line with the restaurant’s prestigious ambience. Children are generally not allowed in Feringgi Grill except during private dining events.

There are two private dining rooms here: “Francis Light” and “William Light”; both are named after the founders of Penang. Feringgi Grill features a climate-controlled wine cellar that is stocked with an extensive selection of wines from around the world. There is also a cigar room where smoking is permitted.

Feringgi Bar sets the stage for guests to mingle in a relaxed setting. The drinks menu features an extensive range of fine wines and liquor. Next to the bar is a grand piano where live music is performed every evening.

During the recent Malaysia Tourism Awards 2016/2017, Feringgi Grill stood out as the Innovative Restaurant in the International category. Beating hundreds of strong contenders throughout the nation, Feringgi Grill is the only winner from Penang during this biennial award. In celebration of this coveted recognition, Feringgi Grill is hosting an Appreciation Wine Dinner for its regulars, partners and suppliers.

The primary architect behind tonight’s menu is Chef Thibaut Pouplard, the Chef de Cuisine of Feringgi Grill. Despite being trained in traditional French cuisine, Chef Thibaut takes a rather liberal approach in assimilating local flavors into his creations. His culinary philosophy is best expressed through the 8-course dégustation menu this evening.

While waiting for dinner to commence, diners are treated to freshly baked baguettes from the bread basket. The bread goes well with balsamic vinegar and extra virgin olive oil.

Next, the amuse-bouche resembles Spanish-style empanadas. The fried pastry is filled with ricotta cheese and is topped with thin slices of smoked salmon. Amuse-bouche is followed by cucumber gazpacho in order to cleanse the palate.

Bœuf “Tosa Province” borrows culinary elements from Japanese cuisine. Prized Japanese beef is used here. Flavored with tangy tataki sauce, the thin beef slices are garnished with radish, takuan (pickled daikon) and microgreens. A glass of Stimson Estate Cellars Chardonnay 2014 is poured to go with this dish.

Bouillon de Saint-Jacques au Safran is a gratifying delicacy indeed. The pan-seared Hokkaido scallops are saturated with natural juices, making them succulent to the last morsel. The scallops are served with potato emulsion, saffron broth and basil. This dish is paired with a glass of white wine, E Guigal Côtes Du Rhône Grenache Blanc.

The course meal moves on to Cabillaud, Beurre Blanc. The pan-seared cod is cooked with butter sauce, making the fish very aromatic indeed. The fillet is then topped with bacon crumbs and herbs, and flanked by a sweet carrot on the side. A glass of red wine, Pierre André Bourgogne Pinot Noir Réserve, is selected to go with this dish.

Sorbet Mangue serves as the interlude before proceeding to the next dish. The scoop of mango sorbet is given a light shower of black pepper in order to spice things up. In the meantime, peppermint contributes a refreshing aroma.

Next on the line is Ballotine de Volaille au Foie Gras et Fruits. Ballotine is made from chicken thigh and is stuffed with forcemeat. Next to it is a piece of foie gras. Renowned for its buttery texture, foie gras assumes the pinnacle of French gastronomical indulgence. The piece of seared goose liver is garnished with morels, fruits and vegetables. Served with this dish is a glass of Sterling Vintner’s Collection California Cabernet Sauvignon 2015.

Pêche Melba comprises of poached peaches, raspberry sauce and vanilla ice cream. The recipe was invented by French chef Auguste Escoffier around 1892. Paired with the chilled dessert is a glass of German white wine, Selbach Oster Mosel Riesling Incline Qualitätswein.

Petit Fours include several pieces of chocolate pralines and madeleines. Lingering sweetness on the tongue is washed down by a cup of coffee or tea. At the conclusion of dinner, a glass of cognac, Martell VSOP Nuit, is raised for one final toast for the evening.

Name: Feringgi Grill
Address: Rasa Sayang Resort & Spa, Jalan Batu Ferringhi, 11100 Batu Ferringhi, Pulau Pinang
Contact: 04-888-8888
Business hours: 7:00am-10:30am, 6:30pm-10:30pm
Website: http://www.shangri-la.com/penang/rasasayangresort/dining/restaurants/feringgi-grill
Coordinates: 5.47839 N, 100.25374 E
Directions: From Tanjung Bungah, travel west towards Batu Ferringhi. Rasa Sayang Resort & Spa is approximately 4.2 kilometers from Tanjung Bungah’s floating mosque, located on the right. Feringgi Grill is located at Rasa Wing, above a flight of stairs from the lobby.

Update: This business has ceased its operations.

Farquhar Mansion Fine Dining & Lounge occupies a colonial-era building at Mission Place, George Town. It is across Farquhar Street (Lebuh Farquhar) from Eastern & Oriental Hotel. Constructed in the 1870s as a mission station, Mission Place has stood the test of time for nearly 150 years.

Farquhar Mansion has two floors with a reasonably large compound in front. The main dining area is on the ground floor. Each of the four sections presents a considerably different ambience. In any case, this dining section provides a more traditional setting for fine dining. Farquhar Mansion also has a wine cellar towards the back.

On the other hand, the upper floor is exclusive to VIP members only. The most prominent feature here is the Frame Room. Resembling a small art gallery, the Frame Room has over a hundred pieces of picture frames on its walls and ceiling. The upper floor also has a lounge as well as smaller rooms for private dining events.

Farquhar Mansion is introducing its new Ultimate Chef’s Tasting Menu. This 6-course dinner features French cuisine with emphasis on earthy elements. Farquhar Mansion does not cut corners when it comes to food preparation. For instance, broths and sauces are cooked for hours or even overnight in order to bring out the most wholesome flavors.

Upon being seated, diners are treated warm bread from the oven. Ciabatta and multigrain bread are available. Truffle butter is provided as the bread spread. The strong aroma of truffle is enticing indeed.

This evening’s amuse-bouche features 3 individual pieces to represent salty, sweet and savory flavors. Served over a piece of homemade parmesan biscuit is torched ebiko mayonnaise with charcoal-like toastiness. The sweet potato ball, void in the center, is topped with a dash of wasabi aioli and caviar. Last but not least, the savory Roma tomato is blessed with the lovely fragrance of Thai basil and extra virgin olive oil.

The apéritif today is dry Riesling from Rheinhessen, Germany. This white wine has a refreshing citrus taste to cleanse the palate between dishes. Its moderate acidity also helps to build appetite before the meal progresses to the first appetizer.

The first appetizer this evening is a soup, Tomato Tartare. Roma tomato is selected due to its high sugar content. The tomatoes are dehydrated in an oven for several hours, and then cooked and strained to bring out their savoriness in the purest form. The soup also contains crème fraîche (fresh cream), croutons, chopped almonds, caviar and lemon zest. Gold leaf and basil serve as garnishes.

Cauliflower Espuma is another appetite-inducing dish. The creamy emulsion contains bits of roasted cauliflower. On the top are croutons and chestnuts, as well as a splash of truffle oil for the tantalizing aroma. Among the 6 courses this evening, this dish depicts earthy flavors most prominently.

Dinner service moves on to Foie Gras, one of the major highlights this evening. The goose’s liver is prepared in the traditional way – pan-seared with a light layer of crisp on the surface. Its buttery texture is simply gratifying to the palate. The foie gras is served with port wine emulsion, vanilla-infused apple purée, apple cubes and filo pastry.

A savory dish like Foie Gras is best paired with a glass of Sauternes. This sweet wine hails from the Sauternes region in southwest France. Made from Sauvignon Blanc and Sémillon grapes, the fruits are deliberately infected with a fungus known as noble rot. The resulting wine has intense sweetness which produces a burning sensation on the throat if consumed too quickly. Therefore, Sauternes is best enjoyed in minuscule sips.

The Chilean Cod is the first of two main courses this evening. The fish is prepared elegantly: having a slightly charred surface but with its natural moisture kept intact. Accompanying the cod fish are yellow capsicum coulis, mashed potato, asparagus and torched orange. The cod is mild in flavor, but the grand scheme of things, the overall taste is pretty balanced.

The cod is paired with a glass of Pinot Noir from Marlborough, New Zealand. The choice of red wine is unusual as seafood is usually the domain of white wines. However, Pinot Noir tends to have a lighter body, making it not as dry as other red wines like Carménère and Cabernet Sauvignon.

The penultimate dish is Black Angus Striploin. The steak is seared to produce light toastiness on the surface. As for doneness, the chef recommends medium but I feel that medium rare (saignant) works better for me. Sauces to go with beef are beef jus and mushroom purée. Side dishes are potato croquette with wasabi aioli, sweet pea, baby corn and shimeji mushrooms. In lieu of beef, diners can also opt for chicken or lamb dishes for the second main course.

Moving on to the dessert, Jasmine is a two-piece treat that is served over a lemon-flavored crêpe. The first piece is jasmine mousse. The bitterness of jasmine tea is balanced by peaches, making the mousse rather soothing on the palate. Next to it is a piece of macaron with strawberry, blueberry, peach and mascarpone cheese as toppings. Unfortunately, I feel that the macaron’s sweetness is overpowering to my taste buds.

Jasmine is paired with a dessert wine, The Tapas Wine Collection Moscato 2016 from Spain. This classic sparkling wine has a light body, making it an ideal digestif for casual drinkers. Its fruity tanginess is a playful approach to conclude this evening’s meal.

The 6-course Ultimate Chef’s Tasting Menu is priced at RM278.00++, while wine pairing costs an additional RM180.00++. This new menu replaces the 6-course Cinq Philosophy menu that has been around for the past 2 years.

Name: Farquhar Mansion Fine Dining & Lounge
Address: 33, Lebuh Farquhar, 10200 George Town, Pulau Pinang
Contact: 019-528-8933
Business hours: 12:00pm-1:00am
Website: http://www.farquharmansion.com
Coordinates: 5.42309 N, 100.33472 E
Directions: Driving eastward along Jalan Sultan Ahmad Shah, follow the road as it curves left to Lebuh Farquhar. Mission Place is located on the right. Farquhar Mansion is the main building in the compound. There are parking spaces within its compound.

I ordered Profiteroles (RM13.50) as my dessert. The three pieces of choux pastry are filled with vanilla ice cream. I love the icy sensation of ice cream in the mouth. Whipped cream, chocolate sauce and almond flakes are presented on the side.

Two Frenchies also serves French cooking but I am not able to try the food this round.

Address: 36, Lebuh Bishop, 10200 George Town, Pulau Pinang
Contact: 04-261-2000
Business hours: 11:30am-10:30pm, closed on Mondays

Taste

Presentation

Ambience

Hospitality

Value