OLD MEETS NEW AT E&O HOTEL’S VICTORY ANNEXE

A seamless blend of modern luxury and old-world charm is my ideal staycation at The Victory Annexe of The Eastern & Oriental Hotel (E&O Hotel) in Georgetown, Penang.

On a recent work trip up north, we decided to experience the E&O Hotel’s magnificent new wing which has 128 sea-view and sea-facing suites. Opened in March 2013, our plush but pragmatic 55sqm Studio Suite (one of the 118) is a serene haven with its own private balcony, tastefully reflecting the colonial style of 1900s and discreet Victorian trimmings. Modernity comes in the form of complimentary WiFi access, satellite TV, mini bar with complimentary non-alcoholic drinks and a mini capsule-coffee machine.

We slept like babies in the cosy, comfy bedroom which includes a dark wood, retro-style writing desk and a reading corner furnished with a wing chair. However, it was the expansive bathroom with twin vanity cum basins, claw-footed long bath and a separate rain shower that left me weak in the knees. I especially like the bath’s vintage design of the taps and handheld shower as well as the seductive scent and lovely lather evoked by the bath amenities.

 

Should you wish to splurge a little, there are 14 Corner Suites available on this Victory Annexe. The 123sqm space comes with a separate living room, dining area and expansive sea views. Even the corridors wending through this wing are spacious and adorned with polished timber flooring, large windows with colonial-style moulding and photographic works.

As guests of the Victory Annexe, we enjoyed exclusive access to the Planters Lounge. We felt instantly at home in the welcoming, warmly lit outpost which boasts wraparound balcony seating, a reading cum dining room and a semi-partitioned long cocktail bar with high stools.

 

We thoroughly relished the more than ample Continental breakfast spread proffered: eggs cooked on request, international cheese board, assorted cold cuts, bread and pastries, cereal, fruits and juices.

Unsurprisingly, evening cocktails proved a major crowd-puller with the Victory Annexe guests. During our visit, the lounge was packed to the rafters with everyone downing copious amount of canapés and house pouring drinks: wines, spirits and liquors laid out. Complimentary coffee and tea is served throughout the day too.

The breezy Poolside Terrace is another fab refuge so we couldn’t help but sneak in a session in the windswept swimming pool. What touched me most is the intuitive gesture of serving water to us by the poolside personnel. It was a first in my hotel sojourns so E&O Hotel definitely earned extra brownie points with this thoughtful gesture. Other guest facilities include a fully equipped gymnasium, a ballroom and five meeting rooms with all the requisite amenities and services.

Owned and managed by the Eastern & Oriental Berhad, the stately E&O Hotel was reopened in 2001 after major refurbishment. Its colourful history harks back to 1884, with two Armenian brothers, Martin and Tigran Sarkies establishing The Eastern hotel. Due to overwhelming popularity, The Oriental was added in 1885. 

A grand hotel with Moorish minarets, a domed lobby and beautifully manicured gardens, the two properties were later combined to become the Eastern & Oriental Hotel.

Today, an aura of its illustrious historical past and old-world traditions remain evident in the Heritage Wing. Round-the-clock butler service and opulent setting are the norm rather the exception here.

Onsite, the E&O Hotel draw gourmands and guests with Sarkies, 1885 and Farquhar Bar; fine dining outposts serving extensive menus ranging from Penang’s famed local delicacies to fine European fare. (Separate F&B review coming up soon)

For reservations, call Eastern & Oriental Hotel, tel: +604 222 2000. Address: 10 Lebuh Farquhar, Penang. www.eohotels.com

LEMON GARDEN REFRESHED

Bright and cheerful vibes of the newly refreshed Lemon Garden restaurant generated much buzz recently, making it the talk of the town. Yours truly was among the early birds to get first dibs at this dining hot spot.

Shangri-La's Area General Manager Manfred Weber (above pix, right), EAM F&B Chris Hough (above pix, centre) and Executive Chef Olivier Pistre performed the opening ceremony, flanked by an effusive Lemon Garden team.  

Conceived by Bond Design Studio Inc from Japan, the sleek, polished interior flaunts a primary palette of cream-gray-lemon yellow hues. Industrial-style pendant light orbs lend extra shine to framed glass-clad walls and golden brown panels, and the tri-coloured, geometric pattern tiled floor.

The refreshed buffet layout retains the interactive aspects of various kitchen 'theatres', dishing up a plethora of Chinese, Italian, Indian, Thai, Malay, Japanese and Continental specialities.

Seafood fans take note! Friday and Saturday nights feature King Neptune's bountiful undersea harvests that you'd fall hook, line and sinker for. Laid out on crushed ice, expect a surfeit of seafood such as king crab legs, meat and spanner crabs, lobsters, crayfish, prawns, scallops, mussels and freshly shucked oysters to tempt you. 

We sampled a selection of those that night, savouring their inherent sea-sweetness au naturel or with the occasional dash of lemon juice. Sashimi were also in the line-up with succulent slices of octopus, salmon, tuna and butterfish served alongside assorted hand-rolled temaki and nigiri sushi.

Partial to cheese, salads, roasts, Italian or Continental fare? We highly recommend the vast array of Euro-centric delicacies too; from crisp, flaky vol au vents to pizzas laden with delicious toppings fresh from the wood-fired oven. In addition, chefs on duty are ready to rustle up your choice of pasta with preferred sauces and condiments on the spot.

On the night of our visit, there were crisp bruschetta heaped with wilted spinach, feta cubes and chopped portobello, crusty wedges of seafood-topped pizza, marinated olives and capsicums, European breads, cheese, cold cuts, terrines and delectable main courses. Europhiles will find ample succour like we did as servings were kept small and fresh replenishments constant throughout the evening.

My other faves include roast beef and tender ribs from the carvery, inari sushi, deep-fried crab claw dumplings and a profusion of mixed salads.

I wish I had tummy space to fit in the veritable feast offered at the Asian theatre kitchen. Here, fresh off the tandoor comes pouffy naans, kebabs or chicken tandoori in addition to satay, murtabak, chicken tikka, curry noodles whipped up on request and hearty curries.

Although I'm not big on soup, the varied selection of double-boiled broths (up to seven types!) from the Chinese section left many of my foodie friends raving. Towering baskets of dim sum beckoned as did homespun and 'tai chow' style dishes: kam hiong crabs, roast duck and steamed chicken, fried noodles, and braised sea cucumber with fish maw.

Those with candy crush cravings shall be forgiven for going gaga at the dedicated dessert pavilion. Rocking up to the decadent displays, I felt like Alice in Wonderland going for the Mad Hatter's party.

The dizzying array of colours and luscious choices were jaw-dropping. From dainty jars of mousse and puddings, square tartlets and macarons, cakes and eclairs to old-school ais kacang, ice cream and chocolate fountain, it's an indulgent haven for the sweet-toothed.

With a seating capacity of 368 persons, Lemon Garden is open daily from 6am to 11.30pm.

Prices for the different buffets are as below:

International Lunch Buffet 
Monday – Friday 12noon – 2.30pm; RM128 nett (adult), RM64 nett (child)

Saturday 12noon – 3pm; RM148 nett (adult), RM74 nett (child)

International Sunday Brunch

Sunday 12noon – 3pm; RM168 nett (adult), RM84 nett (child)

International Dinner Buffet

Sunday – Thursday 6.30pm – 10.30pm; RM158 nett (adult), RM79 nett (child)

Seafood Dinner Buffet

Friday – Saturday 6.30pm – 10.30pm; RM208 nett (adult), RM104 nett (child)

Sunday Champagne Brunch (inclusive of 1 bottle of Veuve Cliquot per person)

Sunday 12noon – 3pm; RM 488 nett (adult)

For reservations at Lemon Garden or more information, call (03) 2074 3900 or email: restaurantreservations.slkl@shangri-la.com.