Sunday, January 10, 2016

=Food Hunt= Penang - GBall by G-Hotel

Gibson was invited to attend Gball, the annual dinner of G-Hotel, Penang. The theme for this auspicious occasion was “around the world”, and with the General Manager of the hotel, Mr. Michael Hanratty as our captain, we boarded the G airways with excitement.



On board, we were served with creative fine-dining, and many thanks to our dear Christina Tan for hosting Gibson for this wonderful event. Here is the menu for the night which has nicely tucked into a napkin “shirt”.



Let’s start the dinner with bread and butter.



Check In – Scallops and Baby Octopus
Seared Japanese Scallops, Fresh Mango, Miso, Chard, Baby Octopus, Citrus and Fresh Herbs.



Boarding – Smoked Golden Prawn Consommé
Homemade Smoked Golden Prawn Soup, Prawn Dumpling, Avocado scented in fresh lime. This picture was taken before they pour in the soup.



Take Off – Passion Fruit Sorbet with Passion Fruit Sauce




Cruising – Spring Chicken
Slow Roasted African Spring Chicken on Chateau Potatoes, Leek Fondue and Morel Mushroom Sauce.



Landing – Lemon Curd Pavlova
Vanilla Meringue, Glazed Lemon Curd and Raspberry Quenelles.



Disembak – Chocolate Balls
Served with Freshly Brewed Coffee or Tea.



This is the runway to Gball.



The stage.



The flower globe on each table.

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