Penang Eastin Hotel Celebrate Chinese New Year 2016
Penang Eastin Hotel’s new Executive Chef Johnno Fong and Pastry Chef Siti Fareehah bring more than creative ideas on food presentation, a fresh menu with new ingredients, and cooking styles to expand the current list.
At the recent review, they treated the press and bloggers to a marvelous seafood spread, which included imported gigantic snow crabs which had impressively huge long spidery claws that dwarf the slipper lobster, prawns, mussels, oyster and scallops on display.
There were sashimi boats of raw tuna, salmon, octopus, and butterfish!
I felt I was with Willy Wonka in the Chocolate Factory, waiting eagerly for my reward of a promised lifetime supply of chocolate.
At Eastin, there’s no waiting and definitely with was more than enough of the delightfully chocolate desserts and cakes to go around.
Guess who overdosed on the chocolate items? In particular, the Orange Chocolate Cake!
A chocolate fountain is strangely mesmerizing. I stood there for several minutes transfixed; it was a battle lost.
Chocolate won that night.
What’s great food without the chefs?
It’s like a coffee machine without a barista that’s for sure!
The chefs who made it happen with Eastin Hotel Penang staff and invited Press and Bloggers.
Photo credit: Doris Lim, Glamourous Mesh