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Looking for a place for 2018 Chinese New Year Banquet in Penang? G Hotel is an excellent choice!

Woof woof! It's a warm welcome to the Lunar Year of the Dog 2018! The Chinese festivities are flowing in, and there's no better way to usher in the Chinese New Year than with a heart-warming meal. G Hotel Gurney and G Hotel Kelawai has something special rolled up their sleeves this Chinese New Year, as Zac Teo explores...

The auspicious year of the dog is around the corner and nothing barks Chinese New Year better than a full on Chinese New Year banguet! is honored to be invited to review the culinary offerings at G Hotel Gurney, and it definitely didn't dissapoint. There are three set menus to choose from, namely the Happiness Package (RM1288nett), Prosperity Package (RM1488nett) as well as the Longevity Package (RM1688nett).

This review is solely for the Longevity Package, however there'll be an overview at the end touching on the other 2018 Chinese New Year buffet options as well.

As with all Chinese New Year banquets, it kicked off with the traditional Fresh Salmon Yee Sang Platter. A bed of condiments, nuts, radish, crackers is topped with a bed of luscious slices of salmon - let the tossing begin! This was quickly followed up with the Double Boiled Stuffed Fish Maw Soup with Dried Scallop and Vegetables. Served in an individual bowl. every spoonful of the soup is absolutely relishing. This is clearly an excellent alternative to the commonly-served shark's fin soup.

Poultry is next in the line, with gorgeously roasted duck served side by side the famed Strawberry Chicken. This is a dish unique to G Hotel's culinary team, with the amalgamation of strawberry and chicken an utter joy as the sweet strawberries are teamed perfectly well with cutlets of deep fried chicken.

We enjoyed the Stir-fried Shell-less Prawns and Fresh Scallops with Dragon Fruit & Pine Seeds. Its a refreshing take on prawns as the theme is kept fresh and spruced, without deep heavy flavors that allow diners to taste the freshness of the seafood. Pine seeds sprinkled on the top is definitely a nice touch, with the crunch contrasting well with the rest of the elements of the dish.

Such is the yin and yang for this culinary line-up that the next dish would naturally be vegetable based. The Braised Whole Abalone, Dried Oyster, Monkey Head Mushroom & Sea Moss with Broccoli is a classic Chinese New Year dish and it was kept simple and to-the-point. 

No Chinese New Year meal will be complete, figuratively and literally, with a serving of fish. The chef dishes up a heart-warming Steamed Garoupa with X.O. Sauce. Amazingly, with its thick flesh, this culinary delight still remains tenderly fresh on the inside with the light soy sauce allows diners to taste the fresh meat of the fish.

As the end of the meal approached, this wonderful set menu's savory delight is wrapped up with the Chicken Toon & Chicken Fried Rice in Pineapple Boat. Drawing essence from a pineapple-ish fried rice, the dish is well prepared and results in an aromatic and extremely flavorful mouthfuls of rice. 

Last but not least, some sweetness to balance out all the savory riches - Hot Leng Chee Kang with Fried Sesame Kaya Bun. As the filling of the kaya bun is relatively sweet, the Chef turns down the sweetness and keeps the soup relatively plain. Excellent contrast, in my opinion.

For those looking for alternative options instead of the Chinese New Year banquet-style dinners, the Taste Cafe at G Hotel Gurney and Spoon Cafe at G Hotel Kelawai offers a plethora of buffet options from the Reunion Dinner night right until the second day of Chinese New Year. For further information about their prices and availability, feel free to call +604 238 0000

Address of G Hotel Gurney is 168A, Gurney Drive, 10250 Penang. This review by has been courtesy of G Hotel Gurney. For further infomation or reservations, please call +604 238 0000

Zac Teo

Zac Teo

Zac Teo is a Penang boy, being born and raised on this island. A music lover that always seeks new music to enjoy along with his daily dose of coffee; he loves traveling, exploring and also hunting for the latest food around the island. His penchant on writing about his beloved island led to him starting up in 2015.

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