KEN HUNTS FOOD: Curioscity @ Georgetown, Penang.

Saturday, April 30, 2022

Curioscity @ Georgetown, Penang.

Embark on a mystical gastronomical journey with Curioscity, a fairly new joint offering modern cuisine in town. Curioscity started its business operations slightly before the nationwide lockdown in 2021 but words spread as soon as the social bans being uplifted. The menu is handpicked by the owners and carefully designed to honor and describe their reverence to the proud Penang flavors. Ingredients are as local as possible where they try to source the freshest seasonal Penang produce- from Balik Pulau to Tanjung Tokong even to Batu Kawan; just to present the best of Penang flavors.... in a dazzling reinterpretation of classic, popular Penang dishes. The interior decor is one of its kind- a beautiful marriage of modern cuisine in present space but presented in old-vintage setting. Curioscity currently serves one menu at RM328+ per pax and the dishes regular change in every couple of months. One day of advance reservation is required. It is also note-worthy that interested parties can book the entire event space with customizable menu from RM200+ per pax, with maximum up to 50 pax.

Many Thanks to Curioscity for hosting us that evening.

Japanese Wagyu A5 (120 gm/ Potato Puree/ Chinese Kale/ Jus)- Supplementary of RM230

Wild Caught Brown Marbled Grouper (Potato Puree/ Seasonal Vegetable/ Crustacean Reduction)

Open Food- Sourdough with Truffle Butter

Foie Gras (Pain Perdu/ Eggplant Mousse/ Fluer De Sel)

Hokkaido Scallop (Prawn/ Corn Puree/ Caviar)

Japanese Miyagi Oyster (Pickled Chili Granita/ Calamansi/ Caviar/ Cucumber)

Blue Swimmer Crab (Tomato Tartare/ Granny Smith Apple/ Avocado/ Caviar)

Risotto (Confit Prawn/ Prawn Broth/ Cured Yolk)

Bird Nest (Jujube Gelato/ Rose/ Jasmine Tea)

We started off with a crusty warm Sourdough served with their own-made Truffle Butter with a bold earthy flavor as well as a good salty touch. The official first course was a beautiful presentation of Foie Gras. Instead of the usual slab of fatty liver, the Chef cubed it and served with Eggplant Mousse and French Toast. The concoction was silky smooth with a burst of fragrant, creamy texture; a rather creative way to serve Foie Gras. We enjoyed the next course a lot- Hokkaido Scallop and Prawns served with Corn Puree and Caviar; the Corn Puree had not aid much in providing flavors but a thin layer of silky smooth texture for the crustacean to swim in the mouth. The seafood was well-seasoned and the winning recipe was the light torch which offered a delightful scorched aroma.

The way they served the Japanese Miyagi Oyster was very daring so it's either you like it or you don't. The Oyster was served with icy cold Pickled Chili Granite which offered the right flavor and combo but unfortunately, we did not like the icy cold texture when it hit our palate and we were struck by the contrast in temperature. Combo-wise, not bad. A respite from the shock, the Blue Swimmer Crab offered a more refreshing and calming touch. It was something like Crab Cake served with refreshing Salad to let the palate settle down before welcoming the mains.

For main course- the Wild Caught Brown Marbled Grouper was pretty straight-forward. The fish was generously cut and perfectly seared. We loved how meaty and succulent the fish was. For those who would appreciate premium cuts of Beef, the Japanese Wagyu A5 would fit for the spot. Diners are required to top up RM230 for this option. Needless to say, the quality was top-notch and the perfect pockets of fats was the exact reason that the meat melted in the mouth. Additional seasoning was not necessary, the quality of the ingredient spoke for itself.

Continuing the high note was the Risotto served with a humongous Prawn; the real draw was of course the juicy crustacean with a nice scorched flavor. The Risotto was made to suit the local palate- both texture and flavor wise. It can be quite hot to some but the spiciness was intimating... as the dish resembled shades of the popular Penang Hokkien Mee. We concluded the meal with Bird Nest, a concoction of Jujube Gelato, dried Rose petals and refreshing serving of Jasmine Tea over it.