Pan Pacific Orchard Launches Pearl of Orient Penang Fiesta
This April and May, 10 at Claymore at Pan Pacific Orchard takes you on a Penang culinary tour as they present the best of Penang’s street food. Together with his team, Executive Chef Andy Oh presents a range of original creations from his hometown, Penang, and serve up an ensemble of dishes the Malaysian town is famous for.
Starting from appetizers, we get to DIY our own Penang Rojak with different fruits and vegetables. We were very excited about their lor bak made with kurobuta belly and century egg but it was way tooooo salty on the night I tasted. The XO Seafood Popiah, on the other hand, was better with some sprinkle of the sesame seeds. The addition of crab meat was a nice touch really, as it made the popiah felt premium.
The mains much better than the appetizers. In fact, they were impressive. First, the king prawn noodle soup is slightly spicy, sweet, and savory. It has a beautiful orange hue with rich prawn flavour. The addition of king prawns wins the game. Their assam laksa was well executed as well. Enjoy the thick, pungent taste of the soup while slurping the white noodles. You can add as much vegetables as you want. The broth is thick because of the amount of shredded fish. The only pity was the use of white noodles instead of the soft laksa noodles that they use in Penang. If you are craving for Malaysian style bak kut teh, you may like this herbal style Bak Kut Teh with kurobuta belly ribs. It is not as thick so as to cater to the local palette but definitely got “liao” one. Pick the ingredients you want and the chefs will always be ready to cook you a piping hot bowl of BKT. The star arrived last – Penang Char Kway Teow. The slightly chewy noodles were lightly coated with fragrant fried egg, giving it a lovely taste and texture. The dish had enough wok hei, the right amount of char and if we increase the spice level a little more, that would be perfect.
We also had other dishes in the buffet line such as freshly chucked oysters, pig trotter in black vinegar, Itek tim (Duck and salted vegetable soup), garlic fried rice, beef cheek, New Zealand silver fern beef tenderloin, pure south free range rack of lamb etc.
Desserts were quite extensive. Besides the range of nonya kuehs and chocolate fondue, you MUST TRY their durian pancake which they only make ala minute. The goreng pisang can be crispier and goes well with salted caramel ice cream. Hands down for their Penang chendol. The green chendol strips is piled atop shaved ice and mixed with gula melaka, coconut milk and kidney beans. Don’t forget to complete your dinner with Penang-inspired drinks like Milo XL, Bandung and Calamansi juice at $6 nett.
Pearl of Orient Penang Fiesta is happening from 1 April to 31 May 2016. Lunch is priced at $42 from Monday to Friday; $48 on Saturday & Sunday. Dinner is priced at $68 from Monday to Sunday.
They have also introduced Authentic Flavours of Penang Set Lunch at the lobby lounge. Enjoy 3-course menu featuring chicken lor bak, a choice of assam laksa with barramundi filler, king prawn noodle or award winning Penang char kway teow before ending the meat with a refreshing Teochew Chendol for dessert. The 3-course lunch is priced at $16 nett or $19 nett with a choice of drink.