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Our eyes were fascinated by the newly established Asiatique Kitchen & Lounge in Tanjung Tokong, Penang. The kitchen helmed by young Aldrien Moh gives Modern Australian cooking food, Learn More Here…. with food well prepared combining Asian flavors into French preparing food techniques.

We were in the fusion theme place for a weekday lunch after it experienced opened, and we sent back recently for dinner. v

The chef and his team introduced to us an array of MSG-free dishes prepared with vast array of delight and ingredients combos. For sweet luxury, the kopi’o loaves of bread butter pudding as well as the chendul and reddish colored bean panna cotta are recommended options.

The chendol panna cotta appeals to a lot of who wants to be pampered with flavors of the Penang chendul drink. Chef Aldrien did a fascinating take, with presentation of soft jelly with chendul and soft stewed red beans. The dessert is served with gula Melaka syrup and homemade ice cubes-cream infused with desiccated coconut. The kopi’o breads butter pudding is actually a merge of 3 breakfast dishes, with freshly baked pudding infused with community kopi’o, kaya scoop and mousse of homemade teh tarik (milk tea) ice-cubes-cream. The pasta dish of coconut and ginger herb carbonara fettuccini with pieces of poached Hainanese chicken is a comforting indulgence. Tossed in a creamy rich coconut ginger and pandan leave cream, the al dente noodles is paired with a lump of hot sambal.

Packed with new flavors of shallots, belacan, garlic clove and ginger (fermented prawn paste), the sambal is a great accompaniment to the dish. There is an abundance of hearty dishes under the main course. The five spice duck breast and that is a different take on the standard yam duck, is pan-seared, then baked and served on sauteed chilli spinach, yam puree and orange plum reduction.

It may not be an Visit Site.. interesting combo of texture and flavor, but the duck breast with comfortable aromatic flavour of 5 spice is delicious on its own. The pan seared salmon awakened with Penang assam laksa flavor is definitely an interesting dish. The fish set on tangy laksa product and fermented prawn foam (belacan foam) is garnished with toppings of peppermint salad and pickled cucumber. For beginner, there is the fried crab and corn muffins topped with arugula. A serving includes three pieces. A dip in the Singapore chilli sauce increases the cake with a hot and spicy finish. Dishes for sharing include chicken breast and tofu wings. The chilled silken tofu is transformed to a delicate rejuvenating dish with onion, chewy dried shrimps, hoisinjam and basil, parsley essential oil, chilli caviar, chives and sauce.

The Laksa fried chicken wings are seasoned using a light flavor. The chef permeates the chicken wings with laksa paste, completed in a deep-fryer and offered with a side of chili and lime sauce. Chilled silken tofu RM12 Laksa fried chicken wings (4 wings for RM13)

When it comes to soups, we were recommended the green pea cappuccino soup and the mushroom soup. While the second option topped with plant oil, herbed croutons and parmesan cigar has always been a popular choice, the green pea cappuccino soup offered with parmesan nutmeg foam and sugar-cinnamon lavash is gaining a following having its light and clean flavors. Classic mushroom soup RM11 Eco-friendly pea cappuccino RM11

Besides, the many fascinating MSG-cost-free fusion choices at this particular semi fine-dining restaurant, the kitchen is on its toes in loving tweaking and improving process since its opening in tiny over five several weeks. The ambitious chief cook with his culinary coverage in Australia and the US is having thoughts of launching a brunch fusion menu. Nicely, let’s keep our fingers crossed.