Macalister Mansion is a colonial-era structure that has been standing magnificently for more than a hundred years. Located at Macalister Road (Jalan Macalister), this building has been renovated as a luxurious boutique hotel with 8 rooms on the upper floor. Macalister Mansion retains most of its original architecture to present guests with a feeling of classical nostalgia.

There are several restaurants in Macalister Mansion. The two main ones are Living Room and Dining Room; I had the privilege of covering the latter last year. Located between the two eateries is The Cellar. Located at the west wing, The Cellar is furnished with a climate-controlled wine cellar. Macalister Mansion maintains a collection of around 300 wines labels from all around the world.

Unlike the Living Room, The Cellar sets a dimmer tone to cater to nightlife clientele. Leather seats next to the mock fireplace allow customers to mingle around in a relaxing ambience. In addition, a private room next to the courtyard allows customers to wine and dine in a more secluded setting.

Macalister Mansion’s Izakaya Weekends is held at The Cellar every Friday and Saturday between 7:00pm and 11:00pm. Similar to izakaya restaurants (居酒屋) in Japan, dishes are prepared in small portions as they are meant to go with alcohol.

At the Cellar, food is prepared at the bar in view of diners. But unlike traditional Japanese izakaya, the selections here are Western in nature. Food is presented in tapas portions to allow diners to sample a wider variety of delicacies throughout the evening. The 15 or so dishes are matched with an approximately same number of cocktails and shooters.

Iberico Pork, Soya, Sweetcorn (RM75.00) uses the shoulder of Iberian pig from Spain. The dark-skinned swine is prized for its exquisite, high quality meat. The pork is marinated with soy sauce, mirin, garlic oil, white pepper and thyme. Using sous-vide, the pork shoulder is cooked gently and uniformly.

The juicy slab of pork is cut into slices of half inch thickness, and then presented on a wooden serving tray. The accompanying ponzu (ポン酢) is based on soy sauce and reduced jus from the pork itself. Meanwhile, the natural sweetness of caramelized corn is combined with soy reduction to serve as counterbalance to savory Iberico pork.

As for seafood, the recommended dish is Salmon, Burnt Mayonnaise, Potato (RM60.00). Fresh salmon fillet is marinated in mayonnaise that was smoked with hickory and oak. Then, the fillet is torched on both sides until the mayonnaise coating caramelizes and turns brown.

Accompanying salmon fillet are several pieces of potato confit. Considering the unpleasant smokiness that comes with deep-frying, using potato confit is a more sensible choice. Finally, the salmon dish is garnished with dill and parsley.

Charred Tomato, Fennel, Chorizo (RM25.00) is yet another interesting delicacy at The Cellar. Slices of levain bread are first toasted with olive oil, and then spread with tomato ragout that consists of chopped tomato, tomato coulis and other vegetables. The stack is followed by thin slices of chorizo (Spanish pork sausage), halved cherry tomatoes and sliced fennel.

After giving a sprinkle of truffle oil, the bruschetta is torched to impart a touch of toastiness. The overall taste is gracefully balanced as the saltiness of chorizo is evened out by levain and tomatoes.

One of my favorite dishes this evening is the Squid, Salted Duck Egg, Coriander (RM55.00). The squid is blanched beforehand to prevent it from turning too rubbery. Next, squid rings are coated with batter made from tempura flour, salted duck egg yolks and turmeric. After deep-frying, the rings are then sautéed with onions and curry leaves.

Squid is sandwiched between halved mantou (馒头) buns alongside iceberg lettuce, coriander and tartar sauce. Thanks to brief blanching in the beginning, the squid attains tender texture that prevents the burger stack from falling apart while being eaten.

As for desserts, the Chef’s Choice Of The Day (RM35.00) is Coffee Soufflé. Made from white coffee, egg and whipped cream, the soufflé is chilled in the freezer to allow it to set. When ready to serve, cocoa powder, mascarpone mousse (a foam made from mascarpone cheese, whipped cream and amaretto liquor using an espuma gun) and coffee-flavored meringue crisps are added on top. The dessert is then garnished with microgreens.

Meanwhile for cocktails, the Cosmopolitan (RM33.00) is prepared from Smirnoff vodka, Cointreau triple sec, lime juice and cranberry juice. Meanwhile, Strawberry Cooling (RM30.00) consists of a mixture of vodka, strawberry syrup and soda.

Name: The Cellar
Address: 228, Jalan Macalister, 10400 George Town, Pulau Pinang
Contact: 04-228-3888
Business hours: 5:00pm-1:00am (Sunday-Thursday), 5:00pm-2:00am (Friday-Saturday)
Website: http://www.macalistermansion.com/thecellar.html
Coordinates: 5.41949 N, 100.31892 E
Directions: Macalister Mansion is located on the one-way stretch of Macalister Road (Jalan Macalister), after Loh Guan Lye Specialists Centre and also on the left side of the road. The Cellar is located on the west wing of the mansion. Parking is available within the mansion’s spacious compound.

Update: This business has ceased its operations.

Alora Hotel Penang is a hotel in Bayan Point. In case this building looks familiar, it was formerly a serviced apartment called B-suite. Under new owners, this 19-floor building has been converted to a hotel and is being upgraded in phases. There are 304 rooms in total, each room having an astounding 500 square feet of floor space!

Quite recently, the hotel has opened several eateries at the Ground Floor: Franco, Ichiban The Izakaya and Chop Chin Hin Hardware Cafe. While some of these brands are franchises, the restaurants are operated by the hotel itself. My visit today is aimed at Franco, a casual dining restaurant which specializes in fusion cuisine.

With warm yellow lights, unique floor tiling and red-and-black color scheme, Franco presents a family-friendly dining atmosphere. Wooden tables and steel chairs are nearly arranged around the dining area. Although Franco has over a dozen outlets across the country, this is the only outlet in Penang so far.

Franco French Toast (RM17.80) is one of the most popular dishes here. The toast is made from a special type of bread called “Queen Bread”, which is thoroughly dipped in beaten eggs. The bread is pan-fried and then served stacked on top one another in a warm iron pan. The toast is topped with whipped cream and icing sugar, while maple syrup is provided separately. The fluffy nature of the bread and savory butter-like savoriness make this dish very agreeable with my palate.

Orijinaru Soufflé Pancake (オリジナルスフレパンケーキ, RM13.80) is made to order and requires 20 minutes to prepare from scratch. This dish is the assimilation of traditional French pastry with elements of Japanese baking techniques. As soon as the pancake is served, sweet-smelling aroma permeates the immediate vicinity, turning over several heads in the process.

The pancake is quite thick and is served warm. Both facts explain why the center of the pancake feels moist. The pastry appears fluffy yet not too crumbly to an extent where it flakes off. Indeed, the word “soufflé” means “to puff” in French. The pancake best enjoyed in small bites and especially with some maple syrup. Overall, I think this is a commendable dish and is best shared around the table.

The word “yūmeina” means “famous” in Japanese, so the fact that Spaghetti Yūmeina (有名なスパゲッティ, RM28.80) is the bestseller in Franco should not come as a surprise. Off the bat, I am immediately impressed with the enormous serving size. Also included in this oversized dish are smoked chicken ham, shimeji mushrooms, fresh tomatoes, eggplant, baby spinach, cabbage, onion and sesame seeds.

Spaghetti is cooked al dente and complements harmoniously with the broth. All ingredients are brought together in a seamless manner through a special blend of broth based on soy sauce. The broth is water-based, which explains why the pasta does not feel greasy at all. A poached egg (温泉卵) takes the center stage, boasting its solidified albumen which envelopes a runny yolk.

Next, Berries Cheesecake Decadent Parfait (RM15.80) is a French frozen dessert made from alternating layers of soft serve vanilla ice cream and Philadelphia cream cheese. Graham crackers provide the much-needed crispiness, while fresh blueberries and strawberries punctuate the dessert with fruity sourness. Once again, this serving of parfait is significantly larger than average ones sold in other restaurants or shopping mall kiosks.

Iced Matcha Latte With Matcha Softee (RM14.80) is a matcha-lover’s dream come true. Served in a stoneware cup similar to Japanese tea cups, the drink is infused with mild, satisfying bitterness of ground tea leaves. Meanwhile, soft serve matcha ice cream towers above the rim of the cup. If you are a matcha-lover and need to choose between a drink and an ice cream, why not pick both?

Overall, Franco impresses me with its large serving size, well-balanced flavoring and creative fusion gourmet. Besides the à la carte menu, the restaurant also offers 3-course lunch (from RM19.90) and 4-course dinner (RM35.90) every day. It is also interesting to note that Franco is a pork-free restaurant and does not serve alcohol.

Name: Franco
Address: Alora Hotel Penang, 19, Medan Kampung Relau, 11900 Bayan Lepas, Pulau Pinang
Contact: 04-646-7777
Business hours: 12:00pm-11:00pm
Website: http://www.alorahotel.com
Coordinates: 5.33366 N, 100.29441 E
Directions: Alora Hotel is a 19-floor building in Bayan Point. Franco is located on the Ground Floor and next to the hotel lobby. Basement parking is accessible from the west side of the hotel. The parking fee is RM1.00 per hour.

Update: This business has ceased its operations.

43 Café is a house-cum-eatery near the Sungai Dua entrance of USM. This award-winning eatery started as one of Penang’s pioneers of pork burgers in 2013, but has since migrated to fusion cuisine. According to the founder, the restaurant strives to use natural ingredients in its food preparation. For example, no MSG is added to the food.

The meal starts with Sesame Salad (RM8.50) as appetizer. Romaine lettuce, red cabbage and julienned carrots are dressed with roasted sesame dressing. Oat Krunch cracker crumbs are added to provide some crisp.

Inspired by an egg recipe popularized by students of Chung Ling High School, the Egg Pecah Toast (RM3.50) takes advantage of the runny state of an egg, served over a slice of toasted bread. The egg is seasoned with chili paste and scallions.

Nom Nom Nom is one of my favorite dishes tonight. Each skewer contains a lean cut of fresh pork, marinated with lemongrass sauce to give exceptionally succulent flavors. This dish is priced at RM1.20 per skewer and has minimum order of 5 skewers.

Fork Pork Blanket (RM18.00) is the remnant of the original signature dish. A lovely slice of pork shoulder is dry-rubbed and slow-cooked for 8 hours to allow its flavors to develop fully. The patty is sandwiched by two halves of a sesame bun. Also included in the burger are bacon strips, cherry tomatoes, onion rings and lettuce leaves.

Inspired by the Ohioan meat sauce for hot dogs and spaghetti, the Cincinnati Chili Pork Pasta (RM19.80) uses bell peppers in lieu of chili peppers to suit the local palate. Personally, I would have preferred chili peppers in line with the original American recipe. Having said so, the use of corkscrew-shaped fusilli allows seasoning to penetrate the pasta more thoroughly. A raw egg on top serves to form thick emulsion when mixed with pasta thoroughly.

Next, Smoked Duck Pasta (RM24.80) uses a special infusion of ceps and balsamic vinaigrette to impart appetizing flavors to the pasta. Al dente spaghetti is further paired with gratifying slices of smoked duck and a raw egg yolk. This dish is noticeably drier than the previous one, but its delightful appeal allows it to stand in its own right.

Moving on, Sous-Vide Chicken Deluxe (RM25.80) features an entire piece of chicken breast, cooked in an airtight plastic bag and immersed in a water bath of precisely 60^oC. To compensate for significantly lower temperature often used to cook chicken, sous-vide method requires several hours of heating such that chicken tissues become cooked without disintegrating. As a result, the chicken retains most of its jus, which explains its “wetter” appearance when cut.

The chicken is dressed with onion sauce of creamy consistency, which I think is on the saltier side but is necessary to season the inner sections of the chicken. Butterfly cut is not used so that the chicken breast keeps its moisture intact. A slice of cheese is placed on top, though I think I would have preferred without it. This dish is served with potato salad and garden greens on the side. Although the texture of chicken may alienate some, I think it is an interesting experience for a change.

The next delicacy is Dry-Aged Pork Steak (RM28.80). The pork steak is grilled to perfection, then served alongside homemade garlic sauce. Although the pork is extremely succulent, the creamy garlic sauce also deserves due recognition in the overall appeal. Meanwhile, potato salad and garden greens are served on the side.

Dry-aging, also called hanging, is a process in which meat is hung in an environment of controlled temperature and humidity. During this process, lactic acid produced during the meat’s anaerobic state breaks down protein in the muscle tissues, releasing amino acids which improve savoriness of the meat. During the process, the pork shrinks by 30% as it loses moisture to the atmosphere.

As for beverage, Tomato Plum Juice (RM5.00) is one of the recommended ones at 43 Café. Made from fresh tomatoes, the juice appears separated due to “cold breaking”. Unlike commercially-canned tomato juice, slower cooking process allows enzymes to break down cellular walls, therefore separating the watery and thicker contents of the fruit. Apart from aesthetic differences, separated and homogeneous tomato juice do not have noticeably different taste.

Made from raw ginger, pandan juice and red dates, Ginger Tea (RM4.00) is a drink of extremes. On one hand, some people are immediately turned away by its intensely pungent aftertaste. On the other hand, others derive pleasure from the warming sensation on the palate. I think the iced version is a nice compromise as its icy state helps to negate some pungency.

One of 43 Café’s specialties is its Homemade Ice Scream. Made from milk, cream, sugar and eggs, the ice cream contains neither emulsifier nor coloring. The absence of emulsifier makes ice cream melt rather quickly, which is why it has to be refrozen in cups after scooping. As the overrun (air content) is only 20%-30%, the ice cream is very compact. 43 Café has tens of ice cream flavors after several months of experimentation, but not all flavors are available every evening due to limited shelf life. The Homemade Ice Scream can be ordered by the cup or by the tub. In addition, 43 Café also supplies its ice cream to other restaurants such as Kizuna.

Today’s flavors are Bailey’s Irish Cream, Hazelnut Tea, Horlicks Maple Syrup, Organic Black Sesame, Purple Magic, Rich Chocolate and Coffee. It is recommended to consume the ice cream flavors in this order too. The restaurant suggests that after going through the sequence, it is advisable to redo the sequence with a pinch of salt (literally, no pun intended), then another round with light sprinkles of chili peppers. I believe the gastronomical appeal is similar to what I experienced at Salt & Straw in Portland. However, I feel that the American ice cream has creamier texture.

All in all, 43 Café takes advantage of its chef’s sound knowledge on molecular gastronomy to produce a number of delectable fusion dishes. As the cooking techniques differ from mainstream culinary styles, it remains to be seen whether the food here strikes a chord with the general palate. Its Homemade Ice Scream, though likeable without additional qualifiers, should be explored with a pinch of salt (pun intended).

Name: 43 Café
Address: 43, Jalan Sungai Dua, 11700 Gelugor, Pulau Pinang
Contact: 016-430-7009
Business hours: 5:30pm-10:00pm
Website: https://www.facebook.com/43Cafe
Coordinates: 5.35315 N, 100.30391 E
Directions: From the Sungai Dua entrance of USM, turn left and immediately turn right. Turn left immediately and drive along the service road of Jalan Sungai Dua. 43 Café is the last unit of the first row of residential houses. Street parking is available along this service road.

The name of this restaurant refers to literally red chopsticks at each dining table. I am not sure whether the restaurant’s name or usage of chopsticks comes first. It doesn’t matter as long as the food is great.

Red Chopstick has been refurbished since my last visit. The menu has also expanded significantly, although its popular dishes such as nasi lemak and cendol remain available.

One of the most popular choice on the menu is Kampung Curry Chicken & Lor Bak (甘绑咖喱鸡+卤肉, RM9.90). The heap of white rice on banana leaf is flavored with blue petals of butterfly-pea flower (kembang telang), similar to the way nasi kerabu is prepared.

On the side, there is a piece of curry chicken, lor bak (卤肉), fried egg, spinach and prawn crackers. The chicken is slightly tough and lacking in flavor, but the rich curry gravy makes up for it. In addition, I enjoy the lor bak due to its savory taste.

For noodle, the bowl of Oyster Mee Suah Soup (蚝面线汤, RM7.90) is served with a handful of oysters, a couple of shrimps, sliced pork and vegetables. There are also fried onion and pork lard, but I feel that these ingredients are out of place in this noodle dish. Nevertheless, the overall flavor is acceptable.

For desserts, Red Chopstick is renowned for cendol, such as these bowls of Cendol Ice Special (特味煎堆, RM5.90). There are choices of either jackfruit or red beans. Both are nice choices, so it is a matter of personal preference.

The cendol is appealing for the use of attap chee (亚答子), which are fruits of nipa palm. Palm sugar (gula melaka) and evaporated milk are used to provide some flavor to shaved ice.

The cendol is sweetened in a nice, non-overpowering way which makes it very enjoyable. I really love the role that jackfruit plays here. It appears as if it were specially engineered for this dessert!

According to the friendly proprietor, an improved menu will be introduced soon, so stay tuned if you are a regular customer of Red Chopstick, or thinking of visiting soon.

Address: 1-1-5, Medan Kampung Relau 1, 11900 Bayan Lepas, Pulau Pinang
Contact: 016-440-3938
Business hours: 11:30am-2:30pm, 6:00pm-9:30pm, closed on Wednesdays
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Coffeesmith is only open for a month, but the place is already packed even on weekdays. As a Taiwanese franchise, this outlet is the first in Malaysia. As the name implies, the main business in this franchise is coffee.

The dining area is arranged in a peculiar manner. Nearer to the entrance, there are several rows of proper dining tables. Further inside, there are pub tables and couches arranged in haphazard fashion.

As far as the menu is concerned, Coffeesmith cannot do things the usual way. The menu is printed on waxy paper like a fold-up pamphlet. In retrospect, I guess it makes sense for the menu to be easily replaceable in case the menu needs to be revised.

The main highlight in Coffeesmith’s menu is artisan coffee. The price tag ranges from RM6.00 for normal black coffee to RM19.00 for really exotic ones.

Besides mainstream coffee, there are also several sections for “potted” drinks, smoothies and fruit tea.

As for food, there are several fusion-style pasta and rice dishes on the menu. Each à la carte dish can be upgraded with add-ons. For something lighter, a brunch menu is also available.

Besides that, there are also sections for appetizers, salad, sandwiches and desserts. Unfortunately, many of these menu items are not available as the restaurant is still new.

For appetizer, our choice is the Grilled Cuttlefish With Peppermint Sauce (炙烤墨鱼佐薄荷草酱, RM16.00). This is a large squid grilled with rosemary sauce and garnished with mixed vegetables such as bell peppers and red lettuce.

The squid is not stuffed inside, but the portion is sufficiently large as an appetizer for several people. Surprisingly, this dish is a nice delicacy; we were not expecting so in a coffee-based establishment.

For proper dishes, the first on the table is the Hokkaido Scallops Cream Noodles (北海道明太子干贝奶油宽面, RM22.00). The fettuccine is braised with white sauce (奶油白酱) and served with a couple of scallops. Unfortunately, this dish has a pungent fishy smell; not what is expected even for raw scallops. Although the pasta is cooked well, somehow it is incompatible with the white sauce.

Next is another pasta dish, Garlic White Wine Clams Noodles (香蒜白酒马蹄蛤细扁面, RM19.00). Fettuccine is sautéed with wine sauce and a handful of clams. The taste of pasta is spicy and overwhelmed by garlic. The clams are quite small to really make an impact to our enjoyment. While this dish is marginally better than the previous one, there is still much room for improvement.

Moving to something non-seafood, we ordered the Sautéed Filet With Boletus Mushroom Risotto (嫩煎菲力佐牛肝菌菇炖饭, RM32.00). This is a rice dish flavored with porcini sauce (牛肝菌酱), a type of mushroom popular in Italian cuisine. A piece of beef filet crowns the top of the risotto. While we have no qualms with the beef, the risotto is too soggy and its taste leaves much to be desired. Risotto is supposed to be creamy; there is a clear difference between creamy and soggy.

Each pasta or rice dish can be upgraded with soup and salad, a selected cup of coffee and dessert. The mushroom soup comes with crackers and is garnished with thyme. The salad is a small bowl of green lettuce and cherry tomatoes with Thousand Island dressing. For the price of these upgrades, I wish that the serving portions were increased to a more respectable size.

From the brunch menu, we ordered the Oven Steak Double Sun Egg (炉烤牛排佐太阳双蛋, RM31.00) which turned out to be a reasonably good choice. The breakfast-style meal is served on a wooden chopping board. It comes with a small glass of apple juice as appetizer as well as a cup of coffee.

The main highlight of this brunch set is a small piece of steak (牛排). Flavored with black pepper sauce, the beef is delectable by my standard. However, I find that the steak is tough and slightly dry. The gravy does little alleviate the dryness. I am not sure whether the steak is meant to be eaten directly or with some bread. In any case, I feel that the steak is out of place here.

A couple of sunny-side-up eggs (太阳蛋) are served in a small iron skillet. Thyme leaves are sprinkled on top for extra flavoring, something I really appreciate. On the flip side, I would have preferred if the eggs were less cooked. Ideally, I prefer the yolks to be slightly watery when served.

As for artisan bread (手工面包), the choice today is sourdough. The bread goes well with neither steak nor eggs, but it is still quite delightful to eat plainly. This is probably due to the fresh sensation of sourdough.

Finally, there are small side servings of fries (薯条) and salad (沙拉), both nothing to shout about.

Interestingly, the chopping board used with this brunch dish has a mock water tap at the side. This simply looks weird and out of place.

As for beverages, let’s start with the most exotic one, Classic Artisan Coffee (经典工匠咖啡). This drink comprises of three ingredients to represent different emotions in life: espresso (sour), black coffee (bitter) and steamed milk (sweet). The espresso shot is a very powerful dose and its aroma can be picked up across the table. The milk is served warm and sweet on its own. The three ingredients assimilate well for an unparalleled coffee experience. Normally this beverage costs RM19.00, but it is included with Set C (经典工匠套餐, RM16.00), so get Set C if you wish to try this.

Set B (木棍拿铁套餐, RM12.00) is similar to Set C, except that the former replaces the Classic Artisan Coffee with Wooden Sticks Latte (木棍拿铁). This lesser cup of coffee normally costs RM10.00 on the à la carte menu. The brew is quite reasonable with milky consistency throughout the entire cup.

The brunch meal includes a cup of coffee equivalent to the Focus Black Coffee (及黑咖啡, RM6.00) on the à la carte menu. The coffee packs a respectable punch of caffeine, enough to wake someone up from an afternoon slumber. Through perceived richness and smoothness in flavor, it is obvious that the coffee beans used are of high quality.

Venturing into something unorthodox, we tried the Potted Latte (盆栽拿铁咖啡, RM13.00). This beverage is essentially iced latte topped with cookie crumble and mint leaves. The latte is served in a transparent bowl so that the layers are easily visible. Ordering this drink is a guilty pleasure as it is a waste of good coffee beans to be served cold.

Similarly, the Potted Mango Milk Shake (盆栽芒果奶昔, RM12.00) has latte replaced with mango-flavored milk shake. Once again, the drink is topped with cookie crumble and mint leaves. The milk shake is rather surfeiting despite the moderate size. Apart from aesthetic appeal, this drink is not particularly gratifying.

We also ordered the cold version of Caramel Macchiato (焦糖玛奇朵, RM11.00). This beverage is served in a tall glass with one shot of espresso suspended over steamed milk. Once again, the use of nice coffee beans for iced coffee is rather wasteful.

Set B and Set C include a serving of dessert which differs from day to day. Today’s dessert is the Mango Cheesecake. Both the cheese layer and crust are both lovely. Too bad that the portion of each slice is rather small.

Our meal for 30 people rang up a bill of RM1,123.10, placing Coffeesmith at the upper end of the pricey spectrum. Coffeesmith’s strength lies in its amazing coffee, a claim I do not dispute. I think this is a nice place for a gratifying coffee experience. Unless food quality is improved, I opinionate that the food here do not commensurate the hefty price tag.

Address: 29C-1-11, Automall Penang, Lebuh Sungai Pinang 5, 11600 George Town, Pulau Pinang
Contact: 04-684-1818
Business hours: 11:00am-12:00am

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Update: This business has ceased its operations.

Noordin Street House (双裕楼) at Noordin Street (Lebuh Noordin) is a dainty guesthouse in the historic district of George Town. This two-and-a-half storey heritage building provides an alternative style of accommodation to backpacking tourists.

This establishment started in October 2013 when the proprietors, Mr. Muniswaran and Mr. John toyed the idea of running a breakfast café in the middle of town. The plan took off and culminated into a proper guesthouse with an adjoining full service restaurant. Since then, Noordin Street House has enjoyed an endless flow of travelers. Room occupancy is a staggering 90%, not an easy feat in the hotel sector.

The premises of Noordin Street House was extensively renovated from scratch. An architect by profession, Mr. John was responsible from the overall makeover to the most detailed decor. Keeping in line with 1950s retro concept, no stone is left unturned when transforming the entire premises back to the good old days.

The front of the guesthouse is quite welcoming and down to earth. A rack of travel brochures provide useful sightseeing suggestions to guests and passing backpackers alike.

A number of nostalgic fixtures and appliances adorn the lobby. A large wooden TV rack stands imposing by the stairs. Glossy porcelain vases reveal their majestic beauty and intricate artwork.

A primitive radio receiver refuses to yield to the test of time. Surprisingly, this old-fashioned device still functions properly. Alas, the tunable frequency bands are no longer in use, therefore what it can pick up today is just static.

On the side of a wall is an old telephone with a classical rotary dial. Preserved through the passage of time, this primitive phone still works! It rings whenever there is an incoming call, and the handset still works fine. The only thing it cannot do is to make outgoing calls. I guess the reason is because modern telephone networks have migrated to touch-tone dialing, or even fully digital in certain cases.

At the upper floors, Noordin Street House features five luxurious suites include one at the loft. Each unit is uniquely furnished with retro 1950s furniture, but with modern comforts such as air-conditioning, Wi-Fi, wireless intercom, coffee maker, 42″ LED TVs, in-room showers etc. A suite is usually meant for two guests, but the largest one, Silk Suite, can accommodate up to four. Works are underway to add another three suites downstairs plus an indoor swimming pool.

At the common area, there is a cozy lounge where travelers can mingle around and regale tales from around the world. A rooftop garden also provides an alternative outdoor retreat, giving decent views of the nearby KOMTAR and 1st Avenue Mall. Guests who prefer indoor activities can be entertained by a well-maintained game room and mini library.

Noor & Dean’s Café is the bistro-style eatery on the ground floor of the guesthouse. Besides catering to guests (especially breakfast, which is included in the price of the room), the bistro is also open to the public. The food here is halal-certified and does not include beef.

The dining section is divided into smoking and non-smoking areas. As most of us are non-smokers, we are ushered at the latter section.

At the far end of the smoking section is an espresso bar where baristas Saras and Connie skillfully prepare various caffeinated and mocktail beverages.

Mr. Muniswaran manages the daily operations of the guesthouse including the bistro. Noor & Dean’s spares no expense to provide the best dining experience possible at affordable prices. Chef Asri and Chef Navin, renown chefs in the hotel industry, were specially brought in to craft the restaurant’s menu from scratch. The dynamic duo have been around since the beginning, and are tirelessly working behind the scenes to prepare fine dishes with the highest quality ingredients.

Taking apart the word “Noordin”, “Noor” and “Dean” refers to Asian and Western culinary cultures respectively. The food menu at Noor & Dean’s consists of an interesting selection of local Malaysian delights, Nyonya delicacies, Western-style favorites, and several creative fusion of Asian and Western culinary recipes. The food menu applies to both lunch and dinner.

Our delightful feast commences with an appetizer with a titular name, Noor & Dean’s Platter (RM28.00). Providing small servings of a variety of finger food, this platter is the best option for diners who are indecisive of what to order. Sampling portions include chicken wings, cucur udang (shrimp fritters), pakora (fried chickpea batter) and spring rolls. I suspect that the delicacies are meant to represent Western, Malay, Indian and Chinese appetizers respectively.

Literally meaning “mix-mix”, Gado-gado (RM18.00) is an Indonesian mixed salad of various steamed vegetables with peanut sauce dressing. Besides vegetarian ingredients, a handful shrimp fritters and boiled eggs are also included. A particular highlight is tempeh, an Indonesian specialty made from fermented soybeans. Overall, the spicy peanut sauce is beautifully prepared and does a good job in flavoring the Gado-gado salad.

Once again, culinary fusion culimated in the creation of Panini-Mutton Varuval (RM16.00). Sandwiched between two lovely pieces of toasted bread, savory portions of dry mutton curry serve as scrumptious fillings. I am delightfully surprised by the successful marriage of this European-style bread with a curry of Indian origin. Speaking of multi-racialism!

A local crowd favorite is the Cucur Udang (RM10.00), which was one of the delicacies featured in the Noor & Dean’s Platter earlier. I find the shrimp fritters to be oilier than my comfortable zone; perhaps thinner coating of batter and brief frying are recommended. In any case, kudos to the wonderful preparation of spicy peanut sauce. The peanut sauce is an ideal dip for the fried shrimp fritters, as well as bean curds and cucumbers.

The Grilled Chicken Arrosto (RM22.00) is the main highlight of the feast today, and also my personal favorite. The seasoned chicken is grilled to scrumptious golden perfection, then served with a flavorful concoction of lovely rosemary sauce. On the sides, mashed potatoes, broccoli, cauliflowers and carrots serve as counterbalance to the meaty chicken flesh.

Though pale in comparison to the former dish, the Batter Mix Garoupa Fish & Chips (RM26.00) is reasonably appealing owing to its delightful batter. Unlike dory fish, grouper is more refined in texture and flavor, making the latter tastier especially in conjunction with tartar sauce. A serving of fries and mixed salad serve as sides.

Another bold attempt to marry Asian and Western cuisine culimated with the Shish Kebab & Pasta (RM26.00).

“Shish” (şiş) means “skewer” in Turkish. The name clearly illustrates how the kebab is prepared. Threaded on a skewer, the chicken is beautifully bathed with heat from an oven, retaining most natural juices intact. Separating chunks of succulent chicken are grilled vegetables such as mushrooms, bell peppers, onions and cherry tomatoes. A dish fit only for kings, my only complaint is that I cannot get enough to quench my cravings!

At the base of the skewer stand is a hearty serving of spaghetti olio à la Italian style. The pasta is nicely cooked to the right level of springiness, then further flavored with vegetables such as bell peppers, mushrooms and celery. Then, a light sprinkle of black pepper is showered on the top for more appetizing effect. Mediterranean cuisine is characterized by liberal use of olive oil, mint sauce and cheese to enhance the overall flavor.

Served on a sheet of banana leaf, the Nasi Goreng Jalan Dua (RM18.00) appeals to diners who crave for Malaysian comfort food. The name of this dish, “Jalan Dua”, is a subtle reference to Noordin Street, which is colloqually known as “2nd Avenue”.

The central focus of this local-inspired dish is an aromatic serving of fried rice with squid. Accompanying dishes are chicken satay (skewer), shrimps, ikan bilis (anchovies), “sunny side up” egg and keropok (crackers).

As a maritime country, it is not surprising that many Malaysian delicacies revolve around seafood. This Bawal Goreng (RM16.00) is one such example. This dish consists of two parts: fish curry and fried pomfret.

The fish curry is a powerful brew of fish essence and devilish spices. A couple of okra (ladies’ fingers) are added into the mix. As the curry is strong in flavor, it is advisable to order to bowl of steamed white rice, which is not included by default.

The other half of this dish is a whole ikan bawal (pomfret). The fish is deep-fried until the outer layer has a delightful crisp. Seasoned beforehand, the pomfret remains surprisingly fresh and easy on the tongue. Two types of dips are provided: sliced chili peppers in soy sauce, and sambal (ground chili with shrimp paste).

The Claypot Nasi Lemak With Ayam Rendang (RM18.00) is yet another unusual preparation of otherwise-familiar Minangkabau dishes: ayam rendang (chicken with dry curry). Infused with essense of Nusantara spices and coconut milk, the quarter-chicken is slowed cooked until the liquids become nearly dry, leaving behind the chicken which is very flavorful and aromatic. Noor & Dean’s creatively uses the claypot to serve the chicken and rice.

On the side of the claypot, there is a plate of ingredients familiar to nasi lemak: boiled eggs, ikan bilis (anchovies), sambal (ground chili with shrimp paste), roasted peanuts and cucumber slices.

One cannot claim to have visited Penang without sampling the iconic char koay teow (炒粿条) dish. Noor & Dean’s own creation is the Oyster Char Koay Teow (RM16.00). The serving is much larger than the average hawker. Diners are further gratified with the liberal use of large shrimps, squids and oysters. Ironically, I find that oysters only play a minor role here. Most of the flavor comes from the shrimps and squids. Other important ingredients used in this char koay teow dish are bean sprouts, garlic chives (韭菜) and eggs.

I am reasonably satisfied with the usage of more-expensive-than-normal ingredients for the Oyster Char Koay Teow. However, I feel that the level of saltiness should be toned down. It may be tempting to tune the flavor in a way to appeal towards Western guests (who tend to have higher tolerance to saltiness), but I think the char koay teow should ultimately be prepared in accordance to its traditional style.

Besides, char koay teow, another signature Penang specialty is Joo Hoo Char (鱿鱼炒, RM10.00), in essence stir-fried cuttlefish and shredded vegetables. Although cuttlefish appears to take the center stage, the cornerstone ingredient is the humble jicama (turnip). Traditional recipe dictates that jicama should be chopped manually, alongside dried cuttlefish and various vegetables such as carrots, cabbage, onions and shiitake mushrooms.

After light frying, a common way to enjoy this dish is by wrapping a bite-size portion in stem lettuce (生菜) plus an optional dip of sambal paste. The overall sensation is quite gratifying, showcasing the unique texture of jicama and the more flavorful cuttlefish.

Chicken Curry Kapitan (RM16.00) is a Nyonya dish with culinary philosophies from Malay and Chinese cooking. The curry is mild but adequately flavored with coconut milk and kaffir lime leaves, also giving it an appealing fragrant aroma. The chicken is cooked alongside the curry, therefore absorbing most of the curry’s spicy essence.

If you love the Panini-Mutton Varuval, why not sample the Lamb Varuval (RM18.00) too? Created by master chefs from Chettinad, varuval (வறுவல்) is a unique preparation method of pre-cooked meat sautéed in oil and various spices. The outcome is a gratifying serving of flavorful mutton, making this a highly recommended dish!

It is time to move on to desserts. Also hailing from the Indian subcontinent, the Raita (रायता, RM5.00) is a fine salad dessert made from dahi (दही) or sourmilk. First, dahi is seasoned with coriander, cumin and various herbs and spices. Then, cucumber and onions are mixed in. Raita is served cold, usually as a cooling dessert to counterbalance the heatiness of meaty Indian dishes.

Sweet tooth cravings can be quenched by a slice of Sizzling Almond Cakes (RM12.00). The Swiss-style almond cake is served hot on a sizzling plate, alongside a scoop of vanilla ice cream. It is an interesting way to keep the cake warm, but I find this approach quite wasteful of the ice cream, which is nearly molten by the time the steam clears. In addition, there is an inevitable burning odor from the base of the almond cake. Although most of the cake tastes fine, I believe there is a less wasteful way to present this dessert.

A snack closer to home, Banana Fritters With Vanilla Ice Cream (RM8.00) is a serving of two pisang goreng (banana fritters) and a scoop of vanilla ice cream. Unlike the traditional version, the banana fritters are drizzled with chocolate syrup. Overall, I find the taste not as well as desired; reasons are twofold: The chocolate syrup and vanilla ice cream hinder the natural sweetness of bananas, and the bananas are too small in size to the point that it is overwhelmed by the batter coating. I recommend the chocolate syrup to be dropped, ice cream to be served separately, and larger-sized bananas to be used.

In contrast to the previous dish, the Sago Gula Melaka (RM6.00) is a cooling dessert for a change. Sago is a starchy flour extracted from a type of tropical palm trees with the same name. The composition is very thick to the extent that it resembles jelly. Served alongside the sago dessert are gula melaka (palm sugar) and coconut milk. Both condiments are added into the sago dessert before consumption. This is quite a satisfying dessert, although honestly the portion is quite small to truly enjoy it.

Switching gear to the espresso bar, baristas Saras and Connie conjured a series of handcrafted coffee and mocktail beverages for our enjoyment.

First up is the Iced Vienna Coffee (RM14.00), easily my personal favorite. Using two shots of espresso in a standard-sized cup, the coffee is topped with whipped cream instead of milk or sugar. The cream is than sprinkled with cocoa powder and several coffee beans for visual effect. I like the rich, creamy flavor of this cold beverage, not to mention the sensation of crewing roasted coffee beans suspended on top.

Milano Mocha (RM14.00) is another ice-blended beverage in the pipeline from the espresso bar. Exploiting the compatible marriage of espresso and cocoa, this is a good choice of beverage to satisfy your chocolate cravings.

The Caffè Macchiato (RM8.00) is a hot caffeinated beverage made from espresso and milk foam. Lighter than espresso, the milk foam forms a distinctive layer on top the former, resulting in a visually elegant appearance.

Mezzo Mezzo (RM9.00) is an Italian phrase for “half-half”. This appropriately describes this coffee beverage: 50% espresso with 50% chocolate. As in most cases, the quality and flavor of espresso is most pronounced when enjoyed hot.

For coffee enthusiasts who also prefer more milky composition, the Caffè Latte (RM8.00) is an old school favorite. The strong flavor of espresso is complemented with smooth flavors of steamed milk and milk foam, giving the mixture a whitish outlook.

The mocktails are another interesting section in Noor & Dean’s menu. The house-signature Noor Meets Deans (RM12.00) is a wild concoction of orange, cranberry, pineapple and lemon juices, with a base of ginger ale and grenadine. Grenadine, a bread-and-butter bar syrup, gives the beverage a pinkish hue as well as the pleasantly sweet sensation.

Another interesting mocktail mix comes in the name of Teoh’s Punch (RM12.00). A fruitier alternative to Noor Meets Deans, this fruit punch is still a formidable thirst quencher on its own right. The beverage is made from orange, apple, cranberry and pineapple juices, then given a twist of carbonated soda pop.

Bold enough to experience an alternative minty twist? Then a chilling glass of Cool Mint & Lime Fitz (RM12.00) is the right choice! Lime juice is mixed with grenadine and mint leaves for refreshing sensation, then mashed using a muddler. Next, this mojito-like mocktail is topped with soda pop and crunched ice, then garnished with mint leaves and a lime wedge for visual elegance.

Stepping away from food and beverages themselves, I must give a word of commendation to the fantastic waiting crew, whose members are not only professional in the line of table-waiting, but also very friendly and patient to cater to our every needs throughout our dining session.

What is my verdict on the dining experience at Noor & Dean’s Café? No doubt, the menu prices are obviously higher than the average hawker at Gurney Drive food court. Nevertheless, one also needs to consider the excellent culinary skills, quality food ingredients, bold approach to fusion cuisine, and professional staff before reaching a conclusion.

All things considered, it is my humble opinion is that the excellent gastronomic experience commensurates the higher-than-usual price tag. From a certain perspective, the food at Noor & Dean’s Café can even be considered affordable when compared to 5-star hotel restaurants which usually charge twice or more for dishes of comparable quality.

Name: Noor & Dean’s Café
Address: 71, Lebuh Noordin, 10300 George Town, Pulau Pinang
Contact: 04-262-7173
Business hours: 8:00am-11:00pm
Website: http://www.noordinstreethouse.com/noor-deans-kafe
Coordinates: 5.41186 N, 100.33120 E
Directions: From Lebuh Mcnair, turn right into Lebuh Noordin. Noordin Street House is approximately 30 meters on the left. Noor & Dean’s Café is located on the ground floor of the guesthouse. There are ample street parking spaces on both sides of Lebuh Noordin.

Update: This business has ceased its operations.

To a food blogger, the rite of passage is usually his/her first food review invitation. I am glad that mine has finally occurred! This honor comes from Purple-Houze Café at Lorong Selamat, the same place which I recently visited a month ago. I am fortunate to have a chat with Felicia, one of the proprietors of this restaurant, who is very passionate in running the business.

As the name implies, purple is the main theme of this eatery. Unlike my previous visit, the interior design of Purple-Houze Café is now more elaborate. There are more touch-ups to be done in the near future, but the place is already much more presentable and comfortable. Ambient pop music in the background gives a lively yet relaxing atmosphere. Whether the intention is to have a proper meal or simply to hang out with friends for drinks, Purple-Houze Café offers quite a cozy environment.

Besides managing the restaurant’s daily operations, Felicia is also responsible for most of the creative artwork scattered throughout the dining area. On each dining table, a petite-looking ornament simultaneously provides table numbering, serves as a business card holder, and becomes a scented candlelight holder during dinner time. Try beating this handicrafted trinket in terms of multi-functionality!

Apart from new purple window curtains and an activity board, there is also an elaborate hand-painted floral drawing on the floor which extends from the restaurant entrance all the way to the kitchen in the rear.

Although there are sufficient air-conditioner units installed, the dining area may be quite warm especially during this on-going heat wave. Although an air curtain is used, the wide opening at the entrance which reduces the effectiveness of air-conditioning. To rectify the situation, I am told that glass panels will be installed in a week or two.

For visitors who cannot stay away from the Internet world for even a split second, Wi-Fi connectivity is available at Purple-Houze Café. Other customers who prefer more social interaction with friends can entertain themselves with a handful of card and board games provided here.

As Felicia’s personal favorite dish and per her recommendation, I sampled a serving of Red Sauce Spaghetti (RM9.90). The first impression of this dish is the large serving size! This is easily 30%-40% more than what you get in other restaurants at similar price. I failed to notice this fact because my previous meal here was the Purple-Houze Special Cheezy, an omelette which is difficult to be served in jumbo size.

The spaghetti in this dish is cooked to the right degree of firmness without appearing too soggy or sticky. The pasta is served with meat sauce which is made from fresh tomato purée, minced meat, chopped carrots and other seasoning. More solid ingredients on top the spaghetti are sliced sausages, crab sticks, minced meat, carrot slices, grated cheese and a dash mint leaves. Fresh slices of tomato and cucumber are served on the side to retain their juiciness.

Perhaps the main highlight of this pasta dish are the three large, succulent meatballs. Made in-house, the savory meatballs are made from minced meat enriched with chicken stock. Deep-frying gives these scrumptious devils a golden crisp on the outside.

Due to the large size, the interior of each meatball remains dry and plainer compared to the outer layer. I suggest adding some kind of filling (for example a lump of cheese) at the center of each meatball to give it a more appetizing appeal.

My beverage of selection is a hot brew of Mocha personally prepared by Felicia. Served in a bistro-style cup, the foam layer on top is the stage for creative coffee art. The coffee is reasonably rich in flavor, yet still smooth to give a pleasurable enjoyment. I like the delightful bitter aftertaste after each sip; the sensation is simply heavenly.

Personally, I think the proportion of milk to espresso is higher than it should, making the beverage more milky and resembles Latte instead. I prefer stronger coffee and richer chocolate flavor with the Mocha.

Purple-Houze Café offers a reasonable selection of noodle and fusion-style dishes, as well as an interesting variety of beverages. Customers who prefer something lighter can opt for desserts such as mille crêpe and puddings. Dessert choices are still limited as the café is only 2 months old, but more varieties are expected to be introduced depending on popular demand.

On weekdays, lunch set promotion (RM11.90) is available between 11:00am and 2:30pm. The meal consists of a main course and a beverage from the selected menu. As icing on the cake, a daily-rotating special dish is available for RM9.90 instead. Considering the food portion, Purple-Houze Café is one of the best place to stretch your dollar.

The color purple is not restricted to the theme of this eatery. Each Friday is declared “Purple Day”. Customers who come in something purple (any attire and accessories will do) are entitled 25% discount from regular menu price. This offer runs for the entire day.

Last but not least, members of a selected Facebook group also qualify for 20% discount for minimum spending of RM30.00. Wi-Fi connection is available, so it is easy to prove membership as long as you have a smartphone or tablet.

My overall verdict of Purple-Houze Café is its quality food and value-for-money. Considering the menu price, the portions are significantly larger than those served at similar food establishments.

Unlike some restaurants, the pictures illustrated in the food menu here are true representations of the actual serving size. This is a thinly-veiled swipe at some eateries where the menu says “pictures are for illustration purpose only”. If the pictures are not meant to reflect reality, what are they meant to illustrate? Purple-Houze Café has a no-nonsense policy to this kind of business gimmick.

Name: Purple-Houze Café
Address: 97, Lorong Selamat, 10400 George Town, Pulau Pinang
Contact: 012-903-2577
Business hours: 11:00am-12:00am
Website: https://www.facebook.com/pages/Purple-houze/210211795834859
Coordinates: 5.41726 N, 100.32509 E
Directions: Lorong Selamat is a one-way street. The restaurant is roughly one-third down the road from Macalister Road (Jalan Macalister), located on the right side. There is only one purple building along the road, so it is virtually impossible to miss.

The iconic purple building at Lorong Selamat has changed hands several times: De Title Dinning Cabin, Osthee Hot & Spicy, All Night Cafe. The premises is currently called Purple-Houze Café, a fitting name undoubtedly.

This building was not painted purple on purpose. As a heritage building, the city ordinance does not allow the color to be changed indiscriminately. This works to an advantage because the purple facade serves as a unique landmark on Lorong Selamat.

Purple-Houze is open from 11:00am till the wee hours of 3:00am. Set lunch is available from open till 2:30pm, followed by tea break promotion (20% discount on side orders and desserts) until 5:30pm.

As the business is only one-week old, much of the restaurant (especially the interior) is still in an unprepared state. I believe the proprietor wants a more purplish theme in the dining section as well, but this has yet to be realized.

For my dinner, I ordered the Purple-Houze Special Cheezy (RM9.90). This dish is essentially a cheese omelette with a couple of sausages. A slice of tomato, cucumber and mint leaf serve as garnish.

My original impression of cheese omelette is a layer of fried egg with a cheesy interior. Instead, the omelette merely envelopes a rectangular slice of solid cheddar cheese. The cheese is not molten in any way, therefore does not have the cheesy, sticky sensation often associated to pizza toppings. Since eggs become done quickly, it is impractical to allow the cheese to melt in the process. Instead, I suggest using pre-heated cheese or cheese cream instead as the omelette filling.

The eggs are quite plain and lack any flavor whatsoever. An easy fix is to use chopped onions and pepper to spice it up. Mushrooms and bell peppers also help. For the price tag, I think these are viable options.

The sausages are quite normal; not really bad, but not special either. Since the dish is supposed to be “cheesy”, I was hoping that the sausages have cheese fillings too, but they do not.

I ordered a Lemon Cheese Mille Crepe (RM9.90), one of the two types of mille crêpe available today. Although the cake is wrapped on the sides, the top layer has dried up and became hard. In order not to ruin the overall texture, I removed the first layer before consuming the mille crêpe.

Mille crêpe is best enjoyed when cold. The layers are reasonably soft and creamy. Taste is quite pleasant and not overwhelmed by the cheese cream. The portion is slightly small compared to those that I had recently. According to the proprietor, the mille crêpe is sourced from a bakery in Johor. I wonder why it isn’t easier to purchase locally in Penang?

I had a glass of Mint Mocha Iced Coffee (RM8.90) as my beverage of choice. The drink is served in a tall glass with a fancy stir stick, most likely for novelty rather than practical reasons. The mocha has a flavorful chocolatey taste, but the caffeine level leaves some room to be desired. A stronger espresso shot is preferable.

The friendly proprietor was present during my visit, and she took the initiative to seek feedback after the meal. According to her, the restaurant is still not fully operational as she is trying to hit the ground running (haphazardly) before Chinese New Year. Future plans involve a proper makeover of the dining area (presumably purplish decorations) and a game room upstairs.

Besides Wei Wu Guan Cafe at Burmah Road, another martial arts-theme restaurant opened its doors recently. Located at Irving Road (Jalan Irving), Poh Chi Lum Restaurant (宝芝林餐馆) is away from major traffic corridors. Therefore it was a coincidence for us to spot it by chance.

Poh Chi Lum (宝芝林) refers to the martial art school in Foshan (佛山), Guangdong Province (广东省) founded by the famous Chinese martial artist Wong Fei-hung (黄飞鸿, 1847-1924). Perhaps not surprisingly, his imagery appears as part of a wall mural in this restaurant.

While Wei Wu Guan Cafe tends to depict unarmed and inner-energy (内功) martial art techniques, Poh Chi Lum Restaurant goes all the way out to display mock weapons such as sword (剑), sabre (刀), dagger (匕首), nunchaku (双节), guandao (偃月刀) etc.

Apart from the weapons, the dining area looks pretty simple and contemporary. Don’t expect to see wooden square tables with wooden long benches on all sides.

We ordered two types of herbal set meals: PCL Ling Zhi Herbal Soup and PCL Fleece Flower Root Soup. Each set includes some vegetable sides, rice, dessert, fruits and drink.

The PCL Ling Zhi Herbal Soup (宝林芝灵芝安神养气汤, RM19.00) is made from ganoderma (灵芝), a type of mushroom prized for its rejuvenating powers in traditional Chinese medicine. The soup is claimed to combat insomnia and relieve tension.

However, the taste of the soup is overwhelmed by the red dates. This begs the question how much ganoderma is used in the first place.

As for the PCL Fleece Flower Root Soup (宝芝林首乌炖鸡汤, RM20.00), the active ingredient in the chicken soup is the Chinese knotweed (何首乌). According to traditional Chinese medicine doctrine, this plant has anti-aging properties and can improve the flow of “qi” (气).

Indeed, the soup possesses some herbal taste, but not strong as strong as we imagined. As for the chicken, it is boiled sufficiently until the flesh is soft and tears off the bones easily.

The vegetable sides (小菜) are quite a disappointment because they lack of flavor. I think the gravy is simply too watery.

The rice is garnished with some minced meat. It is better to have some kind of sauce in place of simple minced meat. For example, braised meat sauce is a better option.

The dessert is the Gui Ling Gao (龟苓膏). The taste is acceptable but not too special. At least, the taste is not overwhelmed by the sugary syrup.

For fruits, each set meal includes a couple of watermelon slices.

As for drinks, Longan Ginseng Tea (龙眼人参茶) is served either hot or cold. The drink is quite nice but the ginseng flavor is just mild. I prefer to have this drink hot because this is where the taste buds are more receptive.

Despite its theme, the menu at Poh Chi Lum is best categorized as “fusion” as there are both Western and Chinese dishes. We were told that the menu will be expanded after Chinese New Year.

An interesting café called Playground just opened its doors recently. It is located on Siam Road (Jalan Siam) near the junction with Jalan Dato Keramat. If you are driving along Siam Road from this junction, Playground is one of the first shops on the left.

As one can infer from the name, Playground’s concept is toy-themed. Colorful and intricate toy ornaments give a sense of childhood memories amid the cozy-looking dining tables and chairs.

A Christmas tree, inverted showering rocking horse and wooden doors hanging overhead are just some of the many interesting doodads that just deserve some photoshoots and drift of imagination.

Even the menu cannot be made “normal”. Printed on transparencies, each page can only be written by placing an opaque cardboard behind. The first page says “Men”. I wonder whether the menu are gender-specific…

A set meal is also available if you are looking for something more substantial to eat. In this case, I picked Set A which includes a bowl of soup of the day, a Ham & Bacon Sandwich and a drink.

The soup of the day is the Potato Soup. The taste is quite creamy and has a hint of pumpkin-like sweetness. This soup is definitely different from most soup I have tasted. Even Buzz Lightyear wants to try a sip…

The Ham & Bacon Sandwich is served alongside some wheat biscuits and a small bowl of diced apple salad.

The sandwich is made using brown bread (how health conscious is that!) and filled with slices of bacon, ham, lettuce leaves, tomato slices and mayonnaise. The size is very small; I wonder why the serving is not something more reasonable. Nevertheless, it is a nice sandwich and Buzz seems to agree…

The diced apple salad is also quite nice, except that the serving is extremely small. In retrospect, perhaps even the food is meant to be “toy-sized”?

For drinks, I went for the Iced Lemon Tea. Served in a bottle, the drink is cool and refreshing. Surprisingly in this case, the serving is now adult-sized.

I wanted to try some desserts, but the add-on choice is not available. Instead, I opted for the French Vanilla Mille Crêpe (RM12.50).

The cake is made of numerous layers of vanilla-flavored pastry. As for the icing, a puff of whipped cream, chocolate chips and caramel candy crown the top of the cake.

The multiple layers of mille crêpe make the cake quite fine and delicate. It is surprisingly filling to the stomach due to the heavy dosage of vanilla cream.

Beside the cake and on the serving plate is a piece of syrup art depicting the treble clef. How intuitive is that?

The bill is delivered in a (once again) toy-themed fashion: on a piece of toy block. The pricing is quite hefty considering the food portion. Yes, the store decor adds to the cozy atmosphere and commands something. But at some point, one needs to be realistic on the affordability of an average customer.

Besides being a café, Playground also doubles as a spot for movie-screening and theatrical performances. Event details are posted on its Facebook page.

The place is open from 3:00pm till midnight (till 2:00am on Friday and Saturday nights). Movie showtimes are usually on Tuesdays 8:00pm. Playground is closed on Mondays.