G Lounge is bright, breezy, busy and comfy _ the vital attributes of a successful hotel lounge. Plus, it serves lotsa well-prepared cocktails. Chocolada (creme de cacao, light rum, coconut cream, pineapple juice, coconut) and Malaysian Dream (vodka, coconut cream, pineapple juice, grenadine). Mojito and Jamaican Martini (gin, red wine, spiced rum, orange curacao).

Eating seafood on Penang's beach was a fun experience that we can't replicate in KL. It was nice to catch the sunset by the sea. The weather was breezy and the service was swift; the food was rather ordinary but relatively inexpensive. La-la in garlic. Pretty typical; the clams were fairly meaty. Teochew Mee. Pretty addictive, thanks to the firm, springy noodles and a delicious seafood-based gravy (or was it simply MSG?). Fried rice with seafood. Not terrific, not terrible. Some kinda unidentifiable greens. Boring but healthy, I guess.

Eating seafood on Penang's beach was a fun experience that we can't replicate in KL. It was nice to catch the sunset by the sea. The weather was breezy and the service was swift; the food was rather ordinary but relatively inexpensive.
Crabs in sweet & sour sauce. OK, but not remarkable. Chicken satay. Kinda interesting; the satay was apparently coated in peanut sauce already, so there was no separate dip served. Not bad at all, but we could have used some extra sauce to really soak the satay and make it more flavourful.
Steamed red snapper. Tasted fresh enough, but not memorable either. Mantis prawns coated in salted egg. Can't go wrong with this.