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2012-11-29
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This entry wraps up our Penang series. A highlight was dinner at one of the island's most elegant settings, with impeccable food and well-honed service. This salad has become a cliche, but when it's executed with careful attention and a top-notch array of ingredients, it's 100 percent satisfying. A fresh-tasting seafood sampler of soft-shell crab with cilantro salsa, seared tuna with ponzu dressing & coquille St. Jacques (scallop) with gazpacho dressing. Cream of cauliflower soup. Luxuriously th
This salad has become a cliche, but when it's executed with careful attention and a top-notch array of ingredients, it's 100 percent satisfying.
A fresh-tasting seafood sampler of soft-shell crab with cilantro salsa, seared tuna with ponzu dressing & coquille St. Jacques (scallop) with gazpacho dressing.
Cream of cauliflower soup. Luxuriously thick; who says soups can't be decadent?
Baked baby lobster tail. Meaty and succulent.
A melt-in-the-mouth sweet treat, served with vanilla ice cream and berries coulis.
Pumpkin & Ginger Cobbler with Russian caramel sauce and ginger ice cream. It's a risk to order cobbler, since this dessert can turn out too stodgy or dry. Thankfully, this warm, comforting concoction steered clear of those pitfalls.
Amaretto & Cognac Parfait with fruit salsa & vanilla sauce. Refreshingly cold.
Dessert wine: Gianni Gagliardo Villa Moscatel 2007 (Italy).
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