Although G Hotel's Sesame+Soy Chinese restaurant has been going since the trendy hotel started two years ago, it's taking a while for Penangites to come to terms with "fusion Chinese". After all, as the friendly but professional PR Executive Ivy Ng said, "People here are still used to having a plate plonked in the middle of the table and everyone helping themselves."
Actually, it's rather nice not having to fight for your share, and isn't it true it's always that last morsel that nobody dares go for - either out of politeness, shyness or "I don't want them to think I'm greedy" syndrome. Which brings to mind that joke a friend recounted recently, about the last chicken wing on the plate which everyone was eyeing but nobody was reaching out for. Suddenly there was a powercut, and the lights went out, at which point the host yelled out in pain and shock. When the lights came back on a minute later, he was reaching out with his fork in that last chicken wing, and nine other forks were stuck in his hand. That really shows what we are like eh!!
Anyway Chef Vincent Lee is an experienced Chef whose father was also a well-known Penang Chef, and his Crayfish Hor Fun which I tried last time is excellent. Full of wok hei. This time round we tried their new menu, as they have gone pork-free.
The Lamb Shank, an old favourite, was great, and comes with either noodles or sweet potato mash, with a thick gravy which Vincent adapted from his father's old recipe. Mmmm .... The range of dishes in their menu is innovative. Vincent tells me he puts a lot of effort into trying out different recipes to get the "fusion" right, and it shows.
I also enjoyed the soup, and his Gula Melaka Creme Brulee is rich and to die for: it's the talk of the town.
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