A Big Thanks to Sueanne for visiting & sharing ♡♡♡
Great Place to DIne-In @ Penang
Last time when Weng chef tasted his cooking in LaVie's kitchen, he learned that he was the former chef of CASIS. He used to have a very fate with his cuisine. He has enjoyed his food for many years.
Since he returned to Europe to work at the Michelin restaurant, cooking has matured, and many iron powder lovers of refined cuisine have followed his food trail.
The chefs in front of the cooking stations are all dedicated to turning the ingredients from various countries into delicacies, and they are still presented under the eyes of the public. There is less confidence in them.
A food-loving chef may be born with a passion for food. In addition to serving as a chef at a high-end boutique hotel, he sang food in the Chin Chin Gastropub in the evening.
I like the design of the Chin Chin bar. You directly watch the chef in the open kitchen where Weng cook and his deputy chef danced five flavors every day, passionately showing delicious taste buds.
8/10 Stars
Price :Expensive (RM100-RM150 for two person)
Services :Good
Environment : Nice Ambiance
Food Type : Western/Japanese/dessert/Pub
Status : Halal
Address: 25-G, Lintang Burma, George Town, 10250 George Town, Pulau Pinang
Hours:
Phone: 011-2743 0417
This meal is a good-looking new friend to have dinner together. She is also my reader and I am really honored to have dinner with the readers on the same stage. I hope there are more opportunities to have dinner with the readers.
She took the lead and ordered a golden glass of Japanese Asahi beer. When I saw it, I swallowed it. However, pregnant women must stop drinking. The lack of alcohol is really not a taste.
Our dinner meal with friends is a menu-less menu customized at RM200 per person.
Nowadays, there is no menu cuisine, and the chef carefully selects the high-quality and fresh ingredients that were purchased on the same day, and then presents them with exquisite cooking skills. This not only challenges the chef's cooking skills, but also enables the chefs to have a wider space for cooking.
Food Photos
The first appearance is four kinds of fish sushi.
The most notable of course is the fish's abdomen. When it is fresh, it is just as fresh from the sea as it is. The innocent teeth are unmatched in flesh; their sexy pink fish fleshy with light and dark. The lights looked fascinating, it really was irresistible pink temptation
Lemon leaf with octopus and shrimp, the sauce is slightly acidic lime juice and garlic with modulation. I like this kind of very practical food presentation, which is to embellish the original flavor of food with some complementary flavors. There is an urgent need to develop quirky techniques to win, and it is timeless and convincing to truthfully present the true taste of the original ingredients. Of course, the fresh ingredients are also the most important key under the premise. Therefore, it can be imagined that the taste of its ingredients can be imagined in this way.
The handsome chef began to prepare a second meal for us. As we sit on the bar and watch wonderful shows, we are constantly guessing what the next relay dish is, and menu-less dishes are becoming more interesting and interesting.
The original cooking was really warm, a sous vide boiled egg with fresh asparagus, bacon meat, mushrooms and two slices of French bread baked.
The taste of the boiled and tender egg was already blown and broken, and the slippery yolk was the best time to dip toast with a small piece of fresh asparagus and bacon meat.
For a long time, I was able to enjoy food with friends who like food, and I was very happy. It was a great pleasure to taste the food that satisfied me.
Best of all, it's better to have a beer, which is even more enjoyable.
