Tuesday, August 27, 2013

International Cuisine/ Moon Cake-Review @ Eastin Hotel Penang.

The long-awaited Mid Autumn Festival is just around the corner, with less than 3 weeks, Moon Cake enthusiasts should be able to get themselves some nice Moon Cakes easily at any shopping malls in Penang. With that, Eastin Hotel Penang is proud to offer Penangites with more choices of their very own brand of Moon Cakes. 



Presented sophisticatedly and elegantly in their custom designed gift box, it makes a perfect gift for your loved ones for this coming festive season. There are 6 flavors in total namely Red Bean, Jasmine Cheesy Citrus, Low Sugar White Lotus, Precious Black Wolfberry Lotus Paste, Pure Lotus Double Yolk and Supreme Mixed Nuts. Ready stocks are available for all Moon Cakes, however, pre-order or phone booking is strongly recommended. All take-away are subject to 6% government tax while "dine-in" Moon Cakes are subject to 10% service charge and 6% government tax. All Moon Cakes are Halal. 


Precious Black Wolfberry Lotus Paste (黑龙珠,Rm 18)  comes with a single Salted Egg Yolk, it gives a standard satisfaction to my Moon Cake cravings. A typical flavor of Moon Cake, not too sweet but tasted okay-average. 


I was rather surprised to see this on the list- Supreme Mixed Nuts (金华伍仁,Rm 20) which is Halal. It is quite uncommon to find this Mixed Nuts Moon Cake to be Halal frankly. Not a fan of pork, I don't usually eat this during the season but I don't quite seem to enjoy this though. Just my personal preference. 


Their Pure Lotus Double Yolk (双黄纯莲蓉,Rm 20) hit the top notch of the day. Layered with some Pumpkin Seeds, the seeds add a more layered dimension to the Moon Cake. On the other hand, the Double Salted Egg Yolk enhances the flavor to the brim. Most importantly, it was not too sweet, just perfect to my liking.


Red Bean (红豆,Rm 17) Moon Cake, without Salted Egg Yolk. Typical Moon Cake, nothing to shout over.


Low Sugar White Lotus (低糖白莲蓉,Rm 18) suits those who are health-conscious. It does not come with a Yolk either making it ideal for those who wish to watch over their glucose level too.


One of their most unique Moon Cakes will be this Jasmine Cheesy Citrus (茶香柠果芝士,Rm 18) which has successfully resonated among the guests. The outer baked skin of the Moon Cake has a hint of Lemon-citrus aroma, while the inner filling being Jasmine flavor infused paste and the Yolk being substituted with Cheese. It was slightly on the sweeter side but I like how the Cheesy "Yolk" blended with the Jasmine and Citrus skin. Not a bad choice if you are looking for some new Moon Cake flavors instead of the traditional ones. 

As for the up coming month of September, Eastin Hotel Penang is delighted to offer a variety of international delicacies under their buffet themed International Cuisine. The buffet is available during lunch, hi-tea and dinner at Swez Brasserie from 1st of September 2013 until 30th September 2013. 

Prices for the buffets are as follow:

Lunch: Monday - Friday
12:00pm - 2:30pm
Rm 48++ (adult) Rm 24++ (child)

Hi-Tea: Saturday and Sunday
12:00pm - 3:00pm
Rm 55++ (adult) Rm 28++ (child)

Hi-Tea: Festive Occasions
12:00pm - 3:00pm
Rm 68++ (adult) Rm 34++ (child)

Semi Buffet Dinner: Sunday - Thursday
6:30pm - 10:00pm
From Rm48++ per person

Malaysia Celebration Hi-Tea: Daily (16th of September 2013)
12pm - 3pm
Rm 68++ (adult) Rm 34++ (child)

September Credit Card Promotions:

MAYBANKAD, Standard Chartered Bank, OCBC Bank, CIMB Bank, Citibank and VISA card members, guests can enjoy 15% discount for International Cuisine Semi Buffet Dinner (Monday to Thursday) and Weekend Buffet Dinner (Friday and Saturday) from 6:30pm to 10:00pm.

For inquiries or reservations, kindly contact Eastin Hotel Penang, Swez Brasserie at +04- 612 1128.


Being a fan of Thai Miang Kham with Kaduk Leaf (泰式萎叶开胃菜), I was delighted to see this dish here. With all the standard condiments around, this dish can hardly go wrong. A pity that the Dried Shrimps were a bit too "fishy" for me, else this starter here would be perfect! 


How can an International Cuisine being "international" without serving some Western Salad? Here comes their German Potato Salad (德国马铃薯沙拉) with some chopped Olives and Pickled Cucumbers. The dish was enticing, with a hint of sourness and unique aromas from Olives and Pickled Cucumbers; a decent starter to kick start the meal.


We were served with a bowl of hearty Classical Italian Creamy Tomato Soup (意大利番茄浓汤), however, to my dismal, the soup turned out to be slightly too sour to my liking. It lacked of some ingredients for the layered dimension either. Not a bad choice to awaken your appetite though.


This mouth-watering French Lamb Stew A-la Mode (法式炖羊肉) should be something to look forward to under this themed buffet. The thick and rich Lamb Stew was robust in flavor; fork-tender Lamb accompanied with some Carrots and Celery, it was a perfect dish to go with some freshly baked bread. 


Mediterranean Seafood Soup-Bouillabaisse (地中海海鲜汤) with Baguette and Aioli, as told by Chef Daniel, Aioli (a sauce made of Garlic, Olive Oil and Lemon Juice) was meant to be enjoyed together with the soup. The Seafood Soup consists of Prawns, Squid, Seabass, as well as Mussels. It tasted slightly fishy but things get better after adding some Aioli into the soup which eventually turned into another unique flavor. I was quite impressed with the combination. 


Their Indian Chicken Masala with Potato (印度马萨拉马铃薯鸡) is another noteworthy choice. Despite the fact that the Chicken was being deep fried but they remained tender and juicy. Together with the well-cooked Potatoes, I reckon this is something should not be missed by anyone. 


As far as their Japanese Teriyaki Chicken (日式照烧鸡) was tender and juicy, the meat itself was rather bland as though it lacked of something. The flavor from the sweet Teriyaki Sauce has failed to infuse within the Chicken, leaving the Chicken with cloying sweetness from the sauce. Not a fan of this dish as it was way too sweet to my liking. 


Their Chinese Lotus Leaf Wrapped Fried Rice (荷叶炒饭) was a well-executed dish which consists of Dried Shrimps, Chicken and diced Yam. As you sink your fangs deeper, you will get yourself caught in a whiff of the aroma. It was reasonably flavored but it would be perfect if this dish can be further complemented with some Sambal to give the extra kick. 


Intrigued by the presentation, I was rather looking forward to this dessert- Australian Pavlova (澳式帕夫洛娃), a Meringue-based dessert which meant to be crisp on the crust and soft inside. Unfortunately, the dessert was hard inside out, although it consists of a thin layer of Custard but the overall texture was still too dry to my liking; not to mention that it was rather sweet as well. 


Assorted Nyonya Kuih (娘惹糕点) can be found under this themed buffet either, quite standard but nothing to shout over sadly. 


Many Thanks to Chef Ong (Top- Junior Sous Chef of Eastin Hotel Penang) and Chef Rizal (Chef De Partie of Eastin Hotel Penang) for preparing all these delectable dishes for us to sample.


Additional Information:
Address: Swez Brasserie Eastin Hotel Penang. 1, Solok Bayan Indah, Queensbay, 11900 Bayan Lepas, Penang.
Contact Number: 604- 612 1128
Website: http://www.eastinhotel-penang.com/ppc/index.html