22 March 2016

Pearl of Orient Penang Fiesta

Pearl of Orient Penang Fiesta

 Available throughout April and May 2016, 10 at Claymore presents the Pearl of Orient Penang Fiesta. This food fiesta showcases the best of Penang cuisine ranging from Assam Laksa to Char Kway Teow to Chendol. Executive Chef Andy Oh has been with the Pan Pacific Orchard team for years but this is the first time that he is bringing his hometown favourites closer to us. Be prepared to stuff yourself silly with the selection of bistro fare, seafood and a full dessert table on top of these Penang delights.


Dessert table


Selection of nyonya kuehs




Assam Laksa


Live cooking stations are being set up where the chefs will prepare the food upon your order right in front of you! After trying the wide variety of dishes, I’ll touch on some of my favourites! The Penang Assam Laksa is a must try! I exclaimed upon my very first mouthful of the broth. “So gao!!” which translates into “so thick!!” It carries a very sour flavor along with it and the entire broth was just so perfect. The springy thick beehoon used made the whole bowl of assam laksa so delectable. I would call for more helpings of this laksa!


Lor Bak


Char Kway Teow

Available on the ala carte menu are the Char Kway Teow, Lor Bak and Chendol. You have to place your order with the waiters/waitresses and they will serve it to you. The Char Kway Teow was wonderfully fried with the wok-hei taste. The chefs were very generous with the amount of cockles, egg, lup cheong and prawns and that gave good flavours to this plate of noodles. There were some burnt bits in my portion but that’s fine as I enjoyed the slight smoky and charred taste in my food!




Bak Kut Teh


The Bak Kut Teh is well worth a mention. A quick chat with Chef Andy Oh revealed that while the bak kut teh broth back in Penang is of a herbal base, he has intentionally mixed both the herbal and peppery soup base together as he thinks some might find the full herbal base too strong. I wasn’t too sure what to expect as this was the first time that I’m trying it. It turned out to be a hit! The broth was savoury with a sweet finish and did not possess too strong a flavour. That made drinking the soup very easy. Remember to have the soup hot as there was a slight bitter note as it cooled down. You are free to choose the ingredients that you’d like — tau kee, mushrooms, meatballs, pig’s stomach, pork ribs and dough fritters. I would highly recommend the juicy mushrooms and tender meat balls!


Cuttlefish Kangkong


King Prawn Mee


Rojak


Pork Trotters in Black Vinegar


Durian Chendol


Goreng Pisang - have it with their Gula Melaka ice cream!

Apart from these highlights during my meal there, other Penang delights include the King Prawn Mee (too bland for our liking), Rojak (DIY — yay to more dough fritters!), Pork Trotters in Black Vinegar (could do with more vinegar), Teochew Chendol (needs way more coconut milk and gula melaka) and Durian Pancake (fragrant durian puree filling but again, needs more of it!). Penang-inspired beverages Milo XL, Bandung and Calamansi are also available at $6 nett.


Fresh oysters


Crepe station


Hawker-style food aside, you can also feast on buffet regulars like oysters, sashimi, cold seafood, cheese, bread, soup, dessert table, crepes, ice cream, cakes and fruits to your hearts content! Aren’t there just so many choices! Your only question here at 10 at Claymore would be — so where do I start from?


Pearl of Orient Penang Fiesa (1 April - 31 May 2016) Price List:
Lunch | $42++ (Monday to Friday) $48++ (Saturday to Sunday)
Dinner | $68++ (Monday to Sunday)

Pre-launch Dinner Promotion:
28 - 31 March 2016 | $98++ for 2 pax


Thank you Pan Pacific Orchard for the invite and the warm hospitality during the tasting!