Executive Sous Chef Chicagoan Adam Roy goes quackers! — Pictures by Helen Ong
GEORGE TOWN, Sept 16 — The Shangri-La Rasa Sayang’s Feringgi Grill, affectionately known as FG, is set to thrill guests with the recent launch of its new, improved menu. “Since we won the Most Innovative Western Restaurant Award this year,” Executive Sous Chef Adam Roy told me, “we definitely need to keep ‘innovation’ in mind. This means constant developing of new ideas and ‘trend-setting’ concepts, as the new menu shows.”
The Smoked Salmon Mascarpone Cheesecake is absolutely delectable.He was, of course, referring to the fact that they had snatched the Ministry of Tourism’s coveted title from under the noses of some 250 national contenders earlier this year. Located on the mezzanine floor of the Rasa Wing, this swanky restaurant is one of Penang’s longest-running, and somewhere we head for when we want a really special evening out. The spacious interior is elegantly understated, its well-trained staff polite and attentive without being overly familiar or sycophantic. If you care to go early enough, the setting sun in the horizon casts a warm, luscious glow over the graceful century-old raintrees which dot their beautiful grounds. Actually, only about 40 per cent of the menu is completely new — the Smoked Salmon-Mascarpone Cheesecake is particularly delectable, a fusion of sweet and savoury — because, according to Roy, some old favourites are just too popular to remove. Classics like, for example, the FG Caesar Salad, freshly prepared a table, or their home-made Tomato Soup, flambéed by your tableside with a generous slug of gin, if you like a bit of theatrics with your appetiser, have been there it seems like forever, but it is still what their guests have come to love and expect.
The Quack Quack... Quack, yes it comes with a little something extra.Their Roast Prime Rib of Beef, available on Fridays and Saturdays, is also popular, and comes complete with Yorkshire pudding and beef reduction (read: gravy, philistine that I am). However, native Chicagoan Roy is keen to promote popular US cuisine, so his Fire-Grilled Turf or Surf — Meats and Sea Fruits, seasoned with “100% Natural Himalayan Pink Salt and Sarawak Black Peppercorns” — are a tasty treat. Their 100- or 200-day grain-fed steaks and chops, very sensibly, come with a choice of vegetables, potatoes and sauces. His signature mains include dishes with some unusual names: Woo Hoo Wahoo (fish served with a lemon turmeric emulsion), and the duck platter is nowQuack Quack … Quack, as it includes an extra item, as opposed to the previous Quack Quack, if you get my drift. The Wood Plank Roasted Fish now comes with a choice of black cod, salmon or wahoo. As the menu points out, it would be unfair for only “carnivores” to experience the grill, so there is also a selection of vegetarian offerings. Those with a sweet tooth will delight in his Chocolate Lava “Bombalai”, with a delicious sweet ‘n salty peanut butter ice cream, although any of the other flavours are good, all home-made in their amazing Pacojet machine.
The Feringgi Grill (www.shangri-la.com) Rasa Wing Lobby, Mezzanine Floor Shangri-La Rasa Sayang Resort & Spa Jalan Batu Feringghi, Tel: (604) 888 8888 Opening Hours: 6.30-10.30pm
The Smoked Salmon Mascarpone Cheesecake is absolutely delectable.He was, of course, referring to the fact that they had snatched the Ministry of Tourism’s coveted title from under the noses of some 250 national contenders earlier this year. Located on the mezzanine floor of the Rasa Wing, this swanky restaurant is one of Penang’s longest-running, and somewhere we head for when we want a really special evening out. The spacious interior is elegantly understated, its well-trained staff polite and attentive without being overly familiar or sycophantic. If you care to go early enough, the setting sun in the horizon casts a warm, luscious glow over the graceful century-old raintrees which dot their beautiful grounds. Actually, only about 40 per cent of the menu is completely new — the Smoked Salmon-Mascarpone Cheesecake is particularly delectable, a fusion of sweet and savoury — because, according to Roy, some old favourites are just too popular to remove. Classics like, for example, the FG Caesar Salad, freshly prepared a table, or their home-made Tomato Soup, flambéed by your tableside with a generous slug of gin, if you like a bit of theatrics with your appetiser, have been there it seems like forever, but it is still what their guests have come to love and expect.
The Quack Quack... Quack, yes it comes with a little something extra.Their Roast Prime Rib of Beef, available on Fridays and Saturdays, is also popular, and comes complete with Yorkshire pudding and beef reduction (read: gravy, philistine that I am). However, native Chicagoan Roy is keen to promote popular US cuisine, so his Fire-Grilled Turf or Surf — Meats and Sea Fruits, seasoned with “100% Natural Himalayan Pink Salt and Sarawak Black Peppercorns” — are a tasty treat. Their 100- or 200-day grain-fed steaks and chops, very sensibly, come with a choice of vegetables, potatoes and sauces. His signature mains include dishes with some unusual names: Woo Hoo Wahoo (fish served with a lemon turmeric emulsion), and the duck platter is nowQuack Quack … Quack, as it includes an extra item, as opposed to the previous Quack Quack, if you get my drift. The Wood Plank Roasted Fish now comes with a choice of black cod, salmon or wahoo. As the menu points out, it would be unfair for only “carnivores” to experience the grill, so there is also a selection of vegetarian offerings. Those with a sweet tooth will delight in his Chocolate Lava “Bombalai”, with a delicious sweet ‘n salty peanut butter ice cream, although any of the other flavours are good, all home-made in their amazing Pacojet machine.
The Feringgi Grill (www.shangri-la.com) Rasa Wing Lobby, Mezzanine Floor Shangri-La Rasa Sayang Resort & Spa Jalan Batu Feringghi, Tel: (604) 888 8888 Opening Hours: 6.30-10.30pm
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