New Mizi Bistro @ Tesco Tanjung Pinang, Penang.

Mizi Bistro made its name with its very first outlet at New World Park.
The first outlet might be small but in my experience, it is congested every time i walk pass it.
According to someone, one of the owners is actually an ex-hotelier while the head chef comes from a 5 star hotel.
Every restaurant has its distinctive signature dish and for Mizi Bistro, it is their Mushroom Soup.
It has been half a year since my last visit to that outlet.
I was quite surprised that Mizi Bistro extended their business by establishing a new outlet at Tesco Tanjung Pinang.

My other half and i had a look over the menu and have noticed that the old RM16.90 or RM19.90 set lunch no longer exists.
The new price for set meal which includes a soup, main course, drinks and free flow of ice cream is already RM25.
However, you could only choose your desired main course which is classified as Pasta, Poultry, Seafood, Eggs, Sandwiches, Vegetarian or Salad.
Extra RM6 will be charged based on A La Carte price if you select from the Meat, Chef's Specialities or Smoked Salmon.

I have got no comment on the peach tea and mango juice.

The mushroom soup was served along with bread and butter cubes.
Living up to its reputation, the soup was simply amazing.
The richness, thickness, creaminess and amout of mushroom thrown in helped to achieve its superiority.
You really have to try it, 'take it to love it'!

For your information, my other half is always a fan of Lagsane and she went for the Lasagne Al Forno which came in a medium big portion.
Credits to Google, i found out that Al Forno simply means at/from the oven.
The wide, flat pasta was baked before being eventually sandwiched among Bechamel sauce, Bolognese sauce and Parmesan cheese.
Besides that, ground chicken, black pepper, tomato were mixed in.
The delicious meaty lasagna was partially flooded with white cream sauce and drops of greenish herb oil.
With accordance to my other half, the Lasagna alone tasted plain but the total combination created a very unique pleasant taste.
Still, the Lasagna was not firm and compact enough which consequences in the lack of texture quality.

Well, i had the big-portioned seashell-shaped Seafood Casseroles.
A casserole can be defined as a dish which is used in oven and as a serving vessel.
As you can see, there was a vast quantity of fish, prawns, mussels, squid and mushroom.
Ground almonds and herbed crumb were sprinkled throughout the dish, accompanied by rice ball, sliced carrot, green and white broccoli.
Taste wise, it was extraordinary with a little flick between sweet and sour.
Anyhow, i felt that it was excessively salty as a result of the cheese added , i guess.
I really have to emphasise on the super fresh sliced squid which left us mistaking it for abalone slice.

It was dessert time and you can enjoy the different flavours of ice cream as much as you could.
I think it is not necessary to review the ice cream there.

The service was a bit slow and i did ask for Tabasco sauce but my request got no reply at all.
Nevertheless, the politeness of the service crew cancels out these issues.
The meal cost us RM50 which means that the prices stated in the menu are not subject to tax.
From my point of view, the place is cozy subtracting the ugly ceiling pipes and the glass door which permits burning dazzling irritating sunlight to enter.
They really need to splash the cash on covering the pipes and installing a curtain.
Other than that, Tesco kept using the mall PA system to promoto their stuffs.
The voices were really annoying especially when i was enjoying my food.

Address:
Lot No. G3, G/F,
Tesco Tanjung Pinang, Tanjung Tokong,
10470 Penang.

Contact no.:
04 - 8982921

Fax no.:
04 - 8907086

Email:
tarmeezee15@gmail.com

Website:
[click here]

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PappaRich @ Straits Quay, Penang.

PappaRich is a franchised Hainanese kopitiam-styled cafe which was initially established in 2005.
Until this day, PappaRich has a total of 50 outlets across the nation and is still showing sign of expanding.
The cafe concept is quite similar with Old Town Cafe, both serve a multitude of local delicacies, beverages and toast bread.
However, if i am to choose between these two, my vote will go to PappaRich.
With a strong curiosity, i surfed through the web and found out that Pappa actually refers to someone whom you can easily relate to and remember whilst being close to your heart.
This review is made based on two visits in the same month.

I love the interior as it is simple, warm and contains the traditional kopitiam feel.
Do take note that there is also an outdoor dining area where you could intoxicate yourself on the scenery of Straits Quay's marina bay.
Old school bread toaster which uses charcoal is exposed to the public and so do the beverage blending station.

Surprisingly, the feature of wireless service bell button is available here.
Still, it took the service crew 10 minutes to hand me the menu.
Despite that, our food was served in a very timely fashion.
A vast array of food, toast, beverages and desserts is displayed in the menu.

My other half went for Hot White Coffee (RM3.80) which turned out to be spectacular.
A thick layer of bubbles floated to the surface of the coffee and it indicates that the coffee was very well-blended.
It was thick, rich and full of aroma.
We both fell in love with it!

The Hot Pappa Cham (RM3.20) was less impressive if compared to the white coffee but it was still a cup of good coffee.
It was less sweet than white coffee and it gave out a stronger coffee taste.

The Dry Curry Mee (RM9.90) was unique and don't judge its taste by its name.
It tasted like the dried version of local Curry Mee plus Laksa, with the right amount spiciness.
The gravy was concentrated and was absorbed by the noodles efficiently.
Overall, it was worth a try subtracting its overpricing value.

After a brief view through the menu, i have chosen the Chicken Rice with Bean Sprout (RM10.90) as it looks promising and it was a pretty good bet.
The rice was super aromatic in a way which could not be easily found outside.
Speaking of the steamed tender chicken, the gravy was awesome with a little twist between sweet and sour which coped well with the rice.
Besides, bean sprouts were being immersed in the same gravy and the combination was a nice one.
A tiny bowl of 'unspicified' Hokkien Mee soup was provided.
I highly recommend this!

They claims that their Nasi Lemak (RM9.90) is one of their top dishes.
We tried our luck and it resulted in satisfaction.
Again, the 'fatty rice' was full of pandan aroma and of course, yummy!
The curry chicken breast was solid while the ikan bilis was extremely salty, they are supposed to be like this, aren't they?
Now, i know clearly how it made its way into their list of recommendations.

Next, it was the Curry Laksa (RM10.90) which is also among the list.
Taste wise, it was completely different from our local Penang Laksa.
It was more concentrated, spicy and less sour.
The orange yellow soup was really thick and was bathing a generous amount of chicken, cockles and Foo Chok.
Seriously, i have not tried Foo Chok which is commonly found in Tong Sui in noodle soup before.
It tasted sour accompanied by a beancurd-like soft texture.

'Eee? Only normal Bangkali Roti is used?' we first thought.
Well, make sure you don't underestimate these two thick pieces of bread.
The bread was so compact until we were too full after eating them.
Honestly, i prefer to have the bread with our white coffee instead of the butter and kaya.

Last but not least, it was the Naan with Curry Sauce (RM4.50).
The Naan was different from ordinary ones because it was crispy, followed by a rich butter, garlic aroma.
It tasted salty alone and the curry sauce went very well with the Naan.
My other half even quoted that the Naan tasted alike bread sticks from Pizza Hut.

Address:
3A-G21, Block A, Straits Quay,
Jalan Seri Tanjung Pinang,
10470 Penang.

Contact no.:
04 - 8903282

Website:
[click here]

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Invited: Dinner With Chef Chen Hong @ Golden Thai Seafood Village, Penang.

Credits to the TVBS cooking show 《阿鸿上菜》, Chef Chen Hong (陈鸿) experience a meteoric rise to fame and since then, he has been branded as a lady killer due to his attractive facial features and his sweet nature.
Now, he is now ready to take another big leap in his career by accepting Penang government's invitation which establishes him as food ambassador of Penang.
There is a huge possibility of running into him on the street because filming of 《食在槟城》and 50 wonders of Penang food take place at several areas.
Chen Hong is exploring Penang and searching for all kinds of local delicacies which are on the verge of being passed into oblivion.
According to him, this food show not only will be aired in China but BBC television also expresses interest in it.
Besides, he capitalises on this trip, exploiting local foodstuff for his new culinary books, 《匠心独具》(in corporation with Taiwan) and《鴻食代》in which he throws down gauntlet to the famous guide book, Michelin Guide.
As a result of overwhelming enthusiasm displayed by Penangites, Chef Chen Hong decided to prolong his stay until he completes the two books.

Foodtok is offered a role in such large local project and is granted the permission to organize a few events in which vouchers and goodie bags are distributed out as prizes.
All the prizes are courtesy of Food Digest.
One of the event was particularly easy and the award was unbelievably awesome, i.e. , you got to dine with Chen Hong at the same table.
I was extremely lucky cause i got called up for the dinner, a very big thank you to Foodtok here.
Of course, my partner was my other half and we arrived at the classy Golden Thai Seafood Village, Batu Ferringhi at 8pm.
'Good things come to those who wait', we wandered around the restaurant while waiting for the superstar's arrival.

The exterior and the restaurant performers standing by to welcome Chef Chen Hong.

A community of sea creatures could be found here.

The elegant dining area with sea view.

Approaching 9pm, Chef Chen Hong finally arrived along with Chef Park, Chef Billy, his staff members, reporters, bloggers and others including Foodtok boss.
Korean Chef Park is the chef consultant of Food Digest and handsome Chef Billy is actually the first runner-up of the local contest, 8TV《美食型男》.
Chen Hong's pants and shoes are considered as rare sights in Penang but they looked pretty on him.
After a little make up, he had a photo shoot section with everyone including tourists, restaurant crew and the winners.
Thanks to Criz for snapping some pics of my other half and i.

The restaurant performers lined themselves up at the entrance while the cameras were ready and action!
Chen Hong and gang walked towards the entrance and were greeted with a brief performance of local indigenous martial arts which successfully entertained them.

The winners were seated at the same table with Chen Hong, so did i.
It was a real honour to have dinner together with him, to have such close contact with him and to share his food experience from all parts of the Earth.
He is so charismatic and is gifted with a sweet gentle voice that will get everyone intoxicated with his words.
You can see that he talked with the reporters and winners non-stoply while enjoying traditional dance performance.
Other than that, we got to spectacle a collection of commercials he involved in.
These advertisements were not, are not and will not be found here.

Chef Park and Chef Billy both volunteered themselves and went up on the stage to play a role in the dance performance.
I guess they had a great time as they never stopped smiling on the stage.
Furthermore, Chef Park was offered a chance to get his hands on a blowgun and he successfully inflated a balloon on his second attempt.

All winners had the opportunity to take pictures with Foodtok boss and Chef Chen Hong.

The food there tasted so-so and the odd one out was the Green Sambal Steamed Fish.

In such once in a lifetime night, bloggers including my other half and i were granted the permission to interview, to have a chat with Chef Chen Hong.
We were tickled pink, we could not have been more thrilled.
This interview section came up all of a sudden and that is why i did not bring along any notepad and recorder.
However, it turned out that my love has done a pretty good job in remembering Chen Hong's narrated stories.
Thousands of thank you to Michelle as she even summarised it into a passage in Chinese as a referrence for me, love you!
Hence, i will just do a simple translation.

His words which were reverberating in the air and in our ears left us remembering them vividly.
At the beginning of the interview, Chen Hong emphasised that he likes to be known as neither a chef nor a celebrity.
At this moment, his one and only goal is: 'i do what i like, i like what i do'.

Speaking of Penang island, the local human interest left Chen Hong praising unceasingly and he insisted that such human interest is nowhere to be found except here.
The Pearl of Orient is legendary for its extremely cheap food.
Other than Penang, i can't find such yummy Char Kway Teow for only a bargain of three bucks, can you?
To Chen Hong, Penang is not a three-dollars-worth metropolitan but a Shangri-la which is made of enthusiastic people, good food and historical sites.
He disdains the act of valuating a food just by yummy or yucky as he felt that such measure is very abstract and subjective.
What he really enjoys during tasting a food is the preparation process and the passion of the chef.
He reveals that he has savoured delicacies which are only available in Penang from the aspect of tastiness as well as from an interesting, entertainting dimension.
You know what?
Chen Hong labeleld the Siam Road Char Kway Teow uncle as Beethoven of Kway Teow field as the scene where he is stir frying Kway Teow certainly looks like when Beethoven is conducting music.

Well, he also compared the movement of Ah Guan who sells apom at Burma Road with that of a mime artist.

In addition, Chen Hong bowed down to the baking passion and perseverance of Jenny's Cake House boss in producing authentic cheesecake masterpieces and this is the reason why she is still unmarried now.
Despite all these pleasant expreiences, he sighed for the sake of Penang food as the young generation is not willing to inherit these stalls, shops.
That will consequence in endangering and extinction of Penang most valuable asset: local hawker food.
He advised these hawkers to pass their recipes and skills to the next generation, neglecting blood relations and pirority should be given to those who possess great potential.
Incidentally, Chen Hong recalled that when he was in his salad days, it was the elevations from his seniors, 张小燕 and 蔡澜 that brought him what he has achieved today.
He quickly showed his gratitude by seeking a perfect successor for his title,《美食型男》.

During his stay in Penang, he tasted all sorts of local food and explored the place wholeheartedly.
Chef Chen Hong agreed that Penang has a very unique element which does not exist in other countries including his motherland, Taiwan.
That paticular element is a mix of different traditions and customs from all over the world.
In Penang, he saw the features of Paris, China, Taiwan etc in the way that makes he feel that Penang is in a class of its own.
Chen Hong even made fun of the optimisticity and enthusiams of Penangites by saying that they developed such positive attributes as they could intoxicate themselves with the sea wave echo and seawind.

Furthermore, he admitted that he admires Heng Ee High School chorus and he hopes he would get to sing out loud a few classic songs like ‘城里的月光’，‘何日君再来’ etc along with the team.
Naturally, Chen Hong who possesses an impressive soft voice sang a part of the song, ‘何日君再来’.

I questioned him about the most unforgettable thing he has experienced here and after a deep thinking, 'aunty' he answered.
The local aunties displayed a great degree of enthusiasm when Chen Hong was visiting Penang market place.
There was an elderly couple who wanted to give him designer watch and jade ring as presents.
Some of the aunties even misrecognised him as 王力宏.
These incidents made him aware that he was once famous here and he still is.
With such huge support from the aunty gang, Chen Hong realised that Penang does not rely on him but the other way round.
He enjoyed searching for celebrity look-alikes here and he also nicknamed an Indian who speaks Hokkien 'Black Hokkien Lang'.

Chen Hong has appeared in an abundance of advertisements, TV dramas and now, he is back to where he started, food show host.
With accordance to him, he is well-prepared to lead both Penang food and history to a better height of popurality, Asian and European countries are not under the radar.
Beyond that, Chen Hong also expresses that he wishes he could make a visit to Penang once a month or at least once a season.
Apparently, it is indicating that he is in love with Penang life.

After this three hours lasting close interaction with Chef Chen Hong, i could not agree more that phrases like amiable, affable, easy-going and unaffected fit him best.
He is more mature if compared to his 《阿鸿上菜》time.
I guess he is now more incisive and looking into matter in greater detail after recovering from illness.
At last, he was so friendly as he requested all of the winners and staffs involved to have a photo taken together and he never put on airs like the other celebrities do.
That is the key to why and how Chen Hong left a deep impression on the populace
He is irreplaceable.

Chinese version - written by Michelle Lau.

在缘分和机缘巧合的情况下，我深感荣幸可以携伴参与国际美食家陈鸿先生于Golden Thai Seafood Village Penang进行的交流会。

对此我对jacgy先生致上万分的感谢。因为他的邀请，让我有机会和这位美食达人同桌共进晚餐，与他近距离接触，聆听他的美食之旅及有幸欣赏他的私人珍藏— 一系列他拍过的广告，美食节目和新闻报导。这一系列的私人珍藏短片让我恍如刘姥姥进大庄园，打开眼界并对陈鸿有了更深一层的认识。

在这千载难逢的机会下我也有机会参与陈鸿的访问，并坐在陈鸿的旁边，对我来说真的是雀跃万分。由于我对这个访问并没有心理准备，自然而然的就没有准备任何的笔记本或录音机。但是陈鸿的话可谓有绕梁三日的功能，让我深深领悟，紧记在心，至今仍在我脑海中盘旋。

访问一开始，陈鸿就自称不喜欢被人称为厨师，艺人。他也不喜欢为那些为商业机构赚钱，也从不带美食团到处品尝美食。爱挑战自己的他现阶段只想做自己想做的事。

谈到槟城，陈鸿表示他非常喜爱槟城人的在地人情味。他 指出，这种人情味是在他处都找寻不到的。槟城对很多人来说是个有很多便宜美食的小城市因为只要马币三块二就能买到一碟美味的炒粿条或一碗粿条汤。但是，对 他来说这里不只是个RM3.20的城市，这里是个天堂。因为这里有的不仅仅是美食的国度，这里有的更是很多故事和历史的真实写照。

陈鸿不相信也不屑听取别人对美食表面上的赞语，例如：好吃，不好吃。他觉得这些都是很抽象化，很主观性的。陈鸿要的是美食更深层的那一面，换句话来说就是美食背后的故事。

陈鸿在槟城不只品尝到他国都没有的美食，更是在这些小贩身上看到了很多有趣的一面。他把炒粿条的老先生形容为贝多芬，炒粿条的那一幕形容成他在指挥音乐。他也把卖apom的老先生的动作形容成默剧家在表演默剧。他也呼吁槟城人在享受美食的同时也要用心留意一下这些我们在日常生活中没有发现的有趣小细节。他 也十分佩服jenny's cake house老板娘废寝忘食地研制最好吃的cheesecake而到现在还云英未嫁的精神。但 是让他感叹的是这些小贩大多数都后继无人。他们的子女都不愿意继承他们的摊位，让这些槟城的‘宝’都快灭绝了。他也呼吁这些小贩应该设法把这些烹调秘诀及 技巧传承给下一代。就算不是自家子弟也好，只要对方有潜质就应该提拔他。对此他忆起当初自己还是个入世未深的黄毛小子时，因为获得台湾资深艺人张小燕和著 名美食家蔡澜的提拔才有今天的他，所以他也饮水思源，延续小燕姐和蔡澜的精神，用心为自己寻找美食型男的接班人。因此他希望这些小贩们也应该努力寻找接班 人。

陈鸿在槟城的这几天，他用心品尝美食，但他更用心地去看槟城。他发现槟城有很多国家包括他的祖国台湾都没有的东西，就是槟城是个结合了多国的风情的城 市。在槟城他看到了巴黎，法国，中国，台湾等地方的特色。这个特点让他觉得槟城是独一无二的。槟城人的乐天，热情也让他可以深深地感受到。他也打趣地说槟城人会那么开心是不是因为他们生活在岛上每天可以听到海浪声，吹海风。他也非常喜欢槟城的龙舟比赛。

除此之外，陈鸿也表示非常欣赏恒毅中学的合唱团，希望有机会与他们合唱一些经典歌曲如‘城里的月光’，‘何日君再来’等等。说着说着，陈鸿就哼起歌来了，“好花不常开，好景不常在...眼前的这位美食型男竟然拥有可以媲美小调歌王费玉清的嗓音，让我对他刮目相看。

当我问及陈鸿在槟城最难忘和印象深刻的是什么时，他并不是马马虎虎的回答我而是经过一番‘深思熟虑’才回答我是槟城的aunty们。他说槟城的aunty们很热情，让他体会到原来他曾经真正在这里红过。 她们的热情让他由里至外地感受到原来一直是他在依偎槟城而不是槟城依偎他。

陈鸿拍过无数支广告，拍过电视剧，但是就是因为这份热情让他领悟到他应该回到原 点，当一个美食家，把槟城的美食与故事发扬光大，让亚洲人，‘红毛人’都能认识到槟城美食和深深体会到这些美食后面的故事所带来的共鸣。他也表示希望以后 可以每个月都到槟城来。如果不能也至少一年四季每个季节都来一次。由此可见他真的是爱上槟城的内在美了。

短暂的相处就让我体会到陈鸿本人就如同电视上所看到的那样平易近人。和蔼可亲，随性，不做作用来形容他是最适合不过了。从以前的《阿鸿上菜》到今天的陈鸿，陈鸿似乎变得更成熟了。我相信是他病愈后对事情的看法都看得更透彻了吧！
陈鸿对大家要求合影，握手都来者不拒，更没有一些大明星都有的架子。我想这就是他为何在槟城民众心中留下深刻印象的原因了。=)

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