RELAXING YEAR-END GETAWAY AT AMARI SPICE PENANG

A splendid haven to revel in. The Executive Lounge on level 25 of Amari SPICE Penang is not only a serene breakfast spot but also a great place to get some work done anytime of the day.

The team on duty is courteous and friendly, quick to attend to your every need; from serving breakfast to whipping up an evening cocktail, they’re ever-ready to lend a hand.

 

This time we stayed in an Executive Deluxe room which accorded us access to the Executive Lounge. We love lounging by the floor-to-ceiling windows where expansive views of the nearby golf course and the park adjacent to the SPICE Convention Centre and SPICE Arena are visible.

 

We were stoked to find an in-room coffee machine in addition to the regular kettle for tea-making. In addition to complimentary Penang tau sar pneah (mung bean biscuits) and nutmeg sweets, we discovered the mini bar stocked with water and soft drinks were on the house.

The smart workspace with international plug-points and Wi-Fi proved to be a boon when I needed to tackle some work. For a spot of reading, the cushy chaise lounge with ottoman was perfect.

 

As Executive level guests, we have the luxury of enjoying breakfast at Amaya Food Gallery or ordering our choice of complimentary breakfast in the Exec Lounge. We barely needed to lift a finger as the team pampered us at every turn; plying us with coffee and tea and serving our choice of breakfast.

Whether it’s Nasi Lemak and Fried Kway Teow to Welsh Rarebit and Breakfast Egg Set, guests can order from the a la carte selection listed.

Out of curiosity, I had Welsh Rarebit – basically a sandwich of rye bread with Cheddar cheese, fried egg, Worcestershire sauce, mustard and salad. Simple but I liked it. My hubby’s Boat Noodles passed muster.

Laid out on the counter are assorted cold cuts, cheese, cereals, dried fruit and nuts, fresh fruit slices, French pastries and condiments: butter, jams, honeycomb, etc for toast. Bottled juices, detox water, yoghurt and muesli are found in the chiller.

Opened from 6.30 am to 10.30 pm, light refreshments are served throughout the day. From 5.30 pm to 7.30 pm, you can order classic cocktails and creative mocktails, house pouring wine and selected liquor drinks to complement hors d’oeuvres whilst enjoying the view at dusk from the lounge.

Other privileges for Executive level guests include private check-in and check-out services, complimentary pressing of 3 garments on arrival and complimentary meeting room use (maximum 2 hours, subject to prior booking and availability).

Dinner at the spacious Amaya Food Gallery, the all-day dining restaurant on Level 4, also made our stay truly memorable. During our visit, Amari SPICE Penang hosted Thai chefs from its sister hotel in Bangkok for a promotional stint so the dinner buffet highlighted a myriad of delicious Thai specialities.

Among the tempting dishes we tried were stir-fried glass noodles with prawns, miang kham (wild betel leaves with condiments), som tam salad, mee krob, seafood tom yam, green curry, Thai iced tea, ‘crying tiger’ grilled beef with chilli dip and tom yam fried rice.

The hotel location is also strategic. Just a short drive away, we enjoyed watching the sunrise and went for a nice morning walk along Karpal Singh Drive, visited the Chew Jetty and as usual, went to eat our fill of local food.

Local life is best experienced at Chowrasta market and its surrounding environs: there’s a wet market, lots of mom-and-pop shops around the vicinity, hawker’s stalls and street-side vendors selling household stuff, casual wear, footwear and toys.    

   
For the year-end school and festive holidays, Amari SPICE Penang has been all decked up with pretty decor and a special 'gingerbread house' selling festive goodies. If you're keen to bring your family for a staycation, Amari SPICE Penang currently has some great packages online:

https://www.amari.com/penang/special-offers/hotel-packages

For reservations at Amari SPICE Penang, tel: 04 683 1188. Address: 2 Persiaran Mahsuri, Bayan Lepas, Pulau Pinang.

AN VIET’S SOUP-ER HOT STONE WAGYU PHO

Listen up beef lovers. If you're partial to Japanese wagyu, An Viet has a pho-nomenal deal on-going until 31 January 2024. 

Starting from just RM34.90 per serving, you can savour sliced premium A5 Japanese wagyu imported from Tokushima, Japan for An Viet’s signature pho.

Served in a hot stone bowl, components for the beef noodles are served separately, allowing you to customise it to your own liking. It comes on a compact tray; the hot stone bowl keeping the broth constantly hot throughout your meal. 

We added noodles into the piping hot broth first as per the instruction card. If you’re unaware, An Viet’s MSG-free pho soup base is deeply flavourful as it has been painstakingly simmered for 12 hours using two types of beef bones and various spices. The resultant broth forms the basis of the restaurant’s signature noodle dish. 

Next, we added in the beansprouts, fresh herbs, shredded lettuce and basil leaves. Since I opted for the honeycomb tripe and beef ball combo, these went into the broth too.

Instead of simply throwing in the slices of A5 Japanese wagyu, I prefer to swish the tender, marbled beef slices in the hot soup until they are cooked to desired doneness. A squeeze of fresh lime juice lent the final touch before I slurped up the noodles along with the delectable beef. 

For a tantalising dimension, I found adding in a dollop of An Viet’s housemade sriracha sauce didn’t go remiss either.

While we were waiting for our pho to be ready, we feasted on Mini Savoury Vietnamese Pancakes. Filled with prawns and minced pork, the little bowl-shaped turmeric and coconut pancakes tasted sublime when eaten wrapped in fresh lettuce and herbs. The accompanying Vietnamese dipping sauce enhanced their deliciousness further.

Most of the set meals at An Viet comes with a trio of appetisers comprising Sugarcane Prawns, a wedge of Fresh Spring Roll and Deep-fried Spring Roll. Made from a hundred percent minced tiger prawns, the sugar cane skewers are always a surefire palate-pleaser.

The two types of spring roll also proved moreish; the former featuring rice paper rolled with tiger prawn, vermicelli, homemade pickle, fresh veggie and herb whilst the latter, deep-fried rice paper roll with tiger prawn and pork mince filling, proffered crispier texture.

Suffice to say, a meal at An Viet never disappoints.

For the locations of An Viet Restaurant, visit: https://www.anviet.com.my/

 

 

A REFINED TASTE OF CULTURE AT FLOUR

 

Allow spice master and culinary maestro Yogesh Upadhyay a.k.a. Chef Yogi take you on a whirlwind tour of India, culturally and gastronomically at Flour.

Throw whatever you presumably know about Indian food and let Chef Yogi change your perspective of Indian cuisine. The chef-restaurateur is redefining the food of his native land for the future in his own intrepid way, where “each and every course at Flour is a planned journey of the food feeding the body; the intention feeding the soul.”

His mind-changing, progressive French-Indian offerings are so future-forward, only adventurous and liberal diners will find his specialities acceptable.

According to Chef Yogi, “the Indian continent consists of different regions and each has its own unique flavours and ingredients. Likewise, each course in Flour’s menu is my interpretation on how Indian food has evolved whilst remaining faithful to its roots.

 

“Indian specialities are characterised by the use of spices, not chilli. You’d discover fresh narratives on the judicious and diverse use of spices here, learn about the origins of regional dishes and delve into vegetarianism which is inherent to India’s foodscape. I’m serving a taste of culture, not just food at Flour.”

Housed in a charming, white-washed bungalow in the heart of KL since 2020, Flour was initially located at Damansara Heights some seven years ago. The sleek and contemporary interior is almost monochromatic in its colour scheme, with some eye-catching artworks and a water fountain serving as key focal points.

According to the Rajasthan-born chef, “The restaurant name was inspired by flour, an essential ingredient for the making of bread. Without flour, there’d be no Indian food.”

Although Chef Yogi was roped into his father’s restaurant business in his teens, the rebel in him opted to pursue hotel management and French culinary arts. Determined to make his own mark, he relocated to Dubai and ventured into the aviation industry.

In 2014 Yogi came to Malaysia, to work for Air Asia X. He met and married his wife who then encouraged him to open Flour. “She said my culinary efforts changed her perception of Indian food and I should showcase my skills to a broader audience.”

Chef Yogi said “Flour brings the future of Indian cuisine to the present, based on my knowledge and research on the past, using modern French techniques and thoughtfully composed degustation-style menus.”

The chef will personally share interesting facts on the historical aspects and origins of the food served, with every element down to the smallest details meticulously planned. “I’m the guide on the culinary journey; to help diners gain greater understanding of Indian cuisine. Dining here is more than just an experience; it’s a taste of culture.”

From the a la carte menu, the stellar opening of smoky Quail Tikka (RM35++) left us spellbound. Spiced curd-marinated quails were tandoor-roasted to perfection, rendering the quail tender and juicy down to the bone. A side dip of housemade curd dotted with tamarind lent a lush, appetising dimension.

“Quail and game birds are native to India; in the old days, people used to forage for them as the native protein source” said Chef Yogi. “The secret lies in mustard seed oil, to give the quail deep-seated flavour and incomparable aroma.”

Unsurprisingly, his adroit skills shone through in the Vegetable Charcoal Roast (RM38++). Banking on a useful tip gleaned from the Persians, he infused rose water into the saucy base of housemade curd and bird’s eye chilli oil, letting it bring the inherent vegetal-fruitiness of the roasted baby eggplants, capsicum, and cherry tomatoes to full bloom onto our palate.

Italian Marzano tomatoes formed the backbone to Flour’s legendary Butter Chicken, listed as Spring Chicken & Tomato (RM68++) in the menu. Lightly spiced with green cardamom powder and fenugreek leaves, Chef Yogi had cooked those tomatoes to such velvety consistency, it seemed like he had unleashed a burst of brilliant sunshine onto our tastebuds, through the vermillion sauce.

Dousing that sumptuous sauce onto Jeera Rice (RM18++) then savouring the cumin-speckled rice, as we picked the bones clean off those deliciously tender chunks of spring chicken tikka, was heavenly.

How could we not lick the plate clean when the stellar dish of Konju Moilee appeared. Every exquisite bite of the charcoal-grilled prawns in mustard seed-accented coconut milk sauce and bird’s eye chilli oil knocked our socks off.

Also jostling for our attention and tummy space was Ajwaini Baingan (RM55++), cute roasted baby eggplants in a robust sauce of onion, tomato with ajwain and thyme.

 

We couldn’t help but soak up that bright, tantalising sauce with freshly made Laccha (RM15++), thin, multi-layered wholewheat bread which the chef referred to as the croissant of India.

For textural contrast, we returned to sample those irresistible dishes again with pieces of feather-light Puri (RM15++), fried wholewheat bread with semolina, with equally agreeable results.

Served with basil curd, crisp-fried shallot graced the bowl of Mutton Biryani (RM90++); a show-stopping speciality that could have easily left us replete on its own. Cubes of meltingly tender mutton embedded within the saffron-scented basmati rice, proved second-to-none in the taste department.

Wrapping up our lavish cultural passage to India came Kubhanika Meetha (RM35++), a dainty white apricot tart which the chef told us to eat in one bite. Its ephemeral sweetness was a most befitting masterstroke to conclude our insightful discovery of Indian culture through Flour’s refined repertoire.

For reservations at FLOUR, tel: 03-4065 7400, 012-9600 053. Address: No.12 & 14, Jalan Kamuning, Off Jalan Imbi, Kuala Lumpur.