KEN HUNTS FOOD: Georgetown Wines @ Leith Street, Georgetown, Penang.

Monday, November 10, 2014

Georgetown Wines @ Leith Street, Georgetown, Penang.

Previously a stable, the building has since gentrified to a classy, elegant wine lounge. Ground floor is a restaurant with a small wine-cellar attached while the upper floor consists of a cozy and homey area with comfortable couches; perfect for a glass of wine or to spend your evening with your loved ones. The four-month old restaurant does not have a very comprehensive menu but more than sufficient to pair with your wines. It appears to me Georgetown Wines has a wide range of high-quality wines; I am no wine connoisseur but a person with genuine interest and love for wines can elucidate by telling the labels. Unlike most wine shops, where diners are to choose their wines from an infuriating menu listing only prices and names; Georgetown Wines offers a better experience- a sommelier will walk you through the cellar and recommend the most suitable bottle for your evening. A place not only for great food but fine wine as well. Georgetown Wines is located behind Red Garden Food Court, a stone's throw distance away from the famous tourist attraction- Cheong Fatt Tze Mansion at Leith Street.

Many Thanks to Georgetown Wines for hosting us.

You have no idea what you have missed if you did not try their Grilled Anchovy & Rosemary-marinated Australia Black Angus Prime Rib (Rm 96/ approximately 280 to 300 grams). It excites us like kids when we saw the slab of hefty-hunk medium rare Prime Rib being served to our table. Chef Aldrien did a great job here- the primal cut of Beef was perfectly marinated, beautifully cooked and sufficiently rested. Everything was precisely calibrated and meticulously measured, including the Anchovy and Rosemary which enhanced the flavor instead of over-shadowing the dish. The Anchovy provides the essential salty-essence while the Rosemary grants a herbaceous aroma to the meat. No effort was necessary to slice the meat; the meltingly-succulent Beef was heavenly lip-smacking! Pair it with a glass of Red; the experience and taste were beyond words and my photos did not do much justice to the Prime Rib. It could be one of the best Prime Ribs I've ever tasted.

Coconut and Lime Ceviche (Rm 26) is a quirky and playful dish. We were certainly new to Ceviche, a popular cooking method of marinating raw fish with citrus juices. Freshly cut Raw Fish was introduced to the tangy and refreshing Lime Juice while the Coconut Milk added a sleek of creaminess and unique flavor to the fish. We were not quite impressed with the piquant flavors in the beginning but it got better as we continued, with a few sips of Wine of course. Quite an acquired taste.

A short respite from oily food, we had Local Clams in White Wine, Garlic and Parsley (Rm 24). The Clams were very fresh and the flesh was plump and juicy while the broth carried an irresistible sweet seafood essence. The flavors were then heighten by the use of Garlic and Parsley. It would be perfect if we were served with a slice of crusty-soft French Baguette to go with the broth.

Spanish Bikini Grilled Ham & Cheese (Rm 24) was good but it was not my favorite of the evening. The flavors and texture were perfectly alright (crispy edges with soft but meaty filling) but I am never a fan of the Spanish Sandwich, for being overly greasy (pan fried in butter). The Ham imparts a savory and smoky flavor to the Sandwich while the Cheese added another layer of dimension. The saltiness of the Sandwich went well with the wine.

Sweet ending was a resounding success; we were served with some freshly made GTW Churros with Dark Chocolate Dip (Rm 16). Fluffy-soft with crispy edges, beautifully dusted with Cinnamon and Sugar. The Dark Chocolate Dip was good either- chocolaty, sweet but we thought it could be smoother; nevermind on that. The Churros were good enough without any dips, not too sweet with a wonderful Cinnamon flavor. These could be some of the best Churros I've ever had in Penang.