Cheers is one of the newer establishments bearing the concept of not only a restaurant, it is also a hang out place for people to have a drink, or even play some pool and darts.
One can opt to hang out at the al fresco area external to the establishment; or enjoy a drink at the bar or at the high tables on the ground floor; or have a quieter ambiance upstairs to enjoy a nice meal. 
First up, we were served with a piping hot Homemade Mushroom Soup (RM 9.80) which comes with complimentary Garlic Bread. I love a good bowl of mushroom goodness with some twists of drizzled cream as well as surprising bits of what seemed to me like sautéed mushroom slices. The garlic bread was crunchy and is a perfect match to the homemade mushroom soup.
We were then served with a Cheers Fisherman Sensation (RM 29.80) which consists of 2 types of fish - dory and seabass; prawns, mussel as well as chuka idako (seasoned baby octopus).
According to the chef, 2 types of fish were included in this dish to provide a variety in terms of texture and taste and I thought this was pretty neat. The cheese baked mussels were good sized; and the prawns fresh. I didn't sample the infamous chuka idako but it did not look too bad to me. A fragrant garlic butter sauce was used in this dish and it blended all the seafood well. We can find a good portion of mash potatoes to finish this dish off too.
The next main course was Cheers Seafood Chicken (RM 31.80).
This was a pretty evident fusion dish indeed, as it comprised of baked chicken chop that was then topped with seafood and cheese, then finally finished with mandarin orange sauce. I'm always a skeptic when it comes to orange sauce in any of my food; but the version served here did not come across weird at all. This is the perfect dish for those who can't really make up their mind whether to have a pure chicken or seafood dish and do not mind some good ol' baked cheese. We were also pretty surprised to find some purple mash which is made up of Japanese sweet potatoes. Nice touch, considering the contrast in colour and lightness in texture compared with normal potatoes.
Next up - we had Cheers Burger Special (RM 21.80) which may appear to be a normal double decker burger served with french fries and coleslaw; but one of the patty is made of pork; and the other seafood. The seafood patty is made up of salmon, scallop, mussel and prawn which gave it a really good, chewy texture; whereas the pork patty was equally flavorful. It's seriously a good burger if you were to ask me, as everything else like the bread, melted cheese and salad complemented the patties well. The only thing we need to get over was how to eat it :)
The last 2 main courses were hard core pork dishes, the first one being Cheers BBQ Ribs (RM 29.80).
We learnt from the chef that the ribs were marinated with their homemade BBQ sauce overnight then slow-baked using conventional oven for 6-7 hours; which results in a flavorful, well-infused rib racks. The meat fell off the bone easily and was a pleasure to enjoy. Though the BBQ sauce was normal to me; the texture and juiciness of the ribs made up for it just fine. In this dish, we could also observe the use of Japanese sweet potato mash once again which gave it a good colour combination alongside the ribs and vegetable sides.
Last but not least, the German-influenced dish of Cheers Knuckles for 1 (RM 29.80) was served. Compared to the version I tried here before, I was glad to see some improvement of the knuckles served properly in whole pieces; the skin super crispy and crunchy yet the meat within tender; and most importantly, the beer-reduced sauce was served separately. Another fusion element we found in this dish was the side of Thai salsa which gave it a different twist to this otherwise pure German dish.
In all, I felt the signature dishes were good and worth trying; of course provided if they were prepared with the same amount of passion and sincerity in delivering a consistent taste.
Cheers Restaurant and Bierhaus
3X, Jalan Pantai Molek,
Tanjung Tokong 10470 Penang
Telephone : +604 8999 757
Mun and Uee intro-ed this new place for our New Year's day gathering and boy did we all face a tough time figuring out where this place was! Google didn't work be it using their Chinese name 市外桃园 or English name Paradise Restaurant.
It's hard to miss this bright purple-adorned establishment and stepping into the restaurant indeed brought a sense of serenity as the name itself indicates that this is the ideal escapade away from the hustle and bustle of the city.
The main entrance
The restaurant is made up of lower and upper floor comprising of the same theme:-
Table setting and the huge menu
The menu offers a variety of Taiwanese and Fusion Japanese dishes. We sampled some main dishes and side orders for adult and children alike.
Chicken in sesame oil and ginger with vermicelli
This was my dish and it was served hot. I love how the vermicelli is separated from the chicken stew so we are free to blend the amount we desire. The Chicken pieces were well infused with the sesame oil and ginger; with the vermicelli texture was just rightly soft. Hubby and I agreed this was not bad.
Hubby ordered this uniquely named Taiwanese dish called 蚂蚁上树, which is a spicy stir-fried glass noodle dish with minced pork. After sampling it, he complimented how tasty it was hence Denise and Uee followed suit so this easily became the most popular dish of the night :) The glass noodles were soft yet springy, and was well stir-fried with spices and minced pork. It was not overly spicy which can suit most palates.
Mun had Stewed Minced Pork Rice (
鲁肉饭) which we were specifically informed that this was going to be in a tiny portion (we kinda figured this one out looking at its price compared to the other dishes)
This was not bad though I reckon we could not really tell since it was in such a 'generous' portion.
A showdown of the side dishes/snacks indicated that they were not too bad afterall.
Fragrant Deep Fried Chicken
Though a normal side dish, it was tasty with crispy yet not overly thick batter.
Taiwan Crispy Chicken Nuggets (盐酥鸡)
Being one of Taiwan's most popular snack, Paradise's version did not disappoint. The salty and crunchy skin of the chicken nuggets were then topped with chilli powder.
Fried mini shrimps
The shrimps were super crunchy and this was undoubtedly a very addictive snack indeed.
One thing to note is, the food was generally on the salty side, maybe owing to the fact that these were Taiwanese dishes so it might not suit people who prefer more neutral flavors.
Food aside, all of us felt that there were definitely rooms for improvement given how new this restaurant was. For a starter, Uee who was the first to order waited way too long for her food to arrive, only to be informed after few follow-ups that they have run out of this dish. This was very poor indeed, given the fact that her daughter was waiting for the food. The staff did not show a sense of apologetic and was not able to handle the situation well. A few of us had green tea which was refillable but we had to keep requesting for refills which we expected to be automatic.
Having said that, not everything was bad. The supervisor brought 2 egg tarts to Uee as an apologetic gesture for not informing her on the unavailability of her ordered dish. And the fact that the staff had insisted to refund our paid bill for a dish which they forgot to remove off the bill indicated that they tried their best to deliver to customer needs. We were also thanked and bid goodbye as we were leaving too.
This is a place worth giving a second chance.
市外桃园 Paradise Restaurant
33, Madras Lane 10400 Penang
Contact : +604-2266777
Hubby and I spent the last dinner for 2011 right here at Straits Quay, sampling the special X'mas/New Year Eve dinner menu of what Agua had to offer over. It was my second visit to Agua but the first for hubby. I will blog about my first visit separately as it was worthwhile mentioning.
I made a reservation ahead and was pleasantly welcomed with a fairly private table just for the 2 of us tucked in an inner corner of their establishment.
Having glanced through their menu prior, I have pretty much decided what I wanted to order for the main course but since Agua offered À la carte, hubby opted to order off the À la carte menu instead; and we'd share the starter and the dessert from my dinner set.
What was offered in their special dinner menu:-
In the end, I settled for Spanish Chestnut, Chili and Bacon Soup
As per the description, this is a Spanish country soup made with chestnuts, chili, potatoes and garlic served hot with bacon bits and garlic bread. I have loved the first soup I tried and I liked this one equally well. I love for a fact that their soups are always piping hot and believe me, not every place emphasizes on this small detail. The taste of the soup was rich and it did not come across too spicy as well. Very appetizing to start any meal with.
Next up I chose a dish which I felt represents Mediterranean cuisine better - Medallions of Pork Roussillon, which comprised of prime medallions of pork in a wine, apple and brandy sauce.
I've always had impressions that it is very tough to master pork dishes, particularly in ensuring that the porky smell will not be present, it is well-marinated and above all, prepared in an appropriate method that will bring out the best in the pork and not leaving it too dry. Having sampled this version, I must say the meat was not only tender and did not smell porky, the sauce was unique and somehow went well with the pork. I suppose if anyone was not told that this was pork, they might have a hard time guessing what meat it was. The main courses all come with Agua's own Gratin Dauphinoise potatoes, which is the French method of baking potatoes in milk, cream and cheese. They were beautiful, and so were the side of French Beans with bacon and garlic, which, put together, completed the whole meaty affair perfectly.
Hubby who ordered off the À la carte menu chose to sample their Sticky Spanish Ribs (RM 36.90)
As the name of the dish suggests, this is a sticky version of pork ribs compared to the usual affair we are used to. Having said that, sticky did not mean the ribs were dry though, as it did not taste dry, but rather a neutral taste - not too sweet neither salty. Hubby commented that this was like having 'char siew' ala Western style - which I find was quite apt :) The portions of the salad was so generous that it took both of us to finish most of them; and the Rosemary potatoes were nicely baked and flavorful too.
Last but not least, I chose the dessert of Spanish Bread and Butter Pudding, simply because it is my favorite dessert of all times! And also the fact that I wanted to see if the Spanish version offered anything different.
My eyes literally lit when this arrived at our table and tasting the first spoonful proved this dessert to be an equally good one compared to its non-Spanish counterparts. The only difference I could tell were the hints of alcohol and non-existence of raisins. Nevertheless, I still felt totally satisfied with this Spanish version of my favorite dessert no less.
While my dessert was being served, the owner of Agua actually served us complimentary Orange Liquors and we were definitely surprised with the festive gesture while we usher into the new year 2012.
One thing I would really want to mention was the customer-orientated service and attentiveness of the staff. When I made my reservation and requested for a soft copy of their dinner menu, the staff not only took down my email, he also called back a few times (missed his call twice) just to inform that he had sent it and if I had received it. During our dinner, we also received attentive and friendly service as well, not to mention the owner and staff thanked us and bid us goodbye, despite having most of the tables filled up.
Definitely a place I'll be coming back for more!
It was definitely a privilege to have been given an opportunity in sampling all the cuisines that the newly established Spasso Milano has to offer.
Spasso Milano opened its doors in the beginning of September, marking their venture in Penang after their first outlet in Ampang, KL. Spasso Milano aims to tantalize all the Italian food lovers with their sincere offering of a truly authentic Italian experience, through their head chef Felice Martinelli.
When I reached Spasso, Craig welcomed with all smiles and hosted me throughout the meal, and he was kind enough to recommend many of the palatable delicacies off the menu, which had been thoughtfully layout in categories.
First up, we each had a soup...
Porcini Mushroom Soup (RM 18.80)
This rich and delicious soup was made with 100% Porcini Mushroom which had been finely blended, and then drizzled with White Truffle Oil. The portion was definitely a generous one, and I truly enjoyed this aromatic soup that still had bits of Porcini mushroom evident in each spoonfuls.
Asparagus Soup (RM 16.80)
Asparagus soup, on the other hand, was lighter in texture, yet maintaining the zest of asparagus. Not to be missed by asparagus lovers.
Our soup was heartily accompanied by Homemade Garlic Focaccia (RM 9.80), which is a Focaccia bread that is homemade by Spasso, then topped with Butter and Garlic. The Focaccia was a show stealer, rather than being on the sideline of the soups. The bread was crunchy yet light and was filled with the aroma of butter and garlic. Great to have it just as it is, or dipped in the soups.
Smoked Duck Breast (RM 23.00)
When Craig recommended this dish, I shared with him that I am not a duck lover at all, as it usually comes with a smell when not being prepared properly. But since it was highly recommended, I gave it a shot. These were sliced home-smoked duck breast, served with avocado, and drizzled with Hazelnut oil. Boy, I was really dumbfounded when I tasted the first slice! The smoked duck breast, which I expected it to be rough and slightly chewy, was nothing like that at all. It was smooth, the texture was just right and most of all, it did not come with any duck smell at all. It was a sheer delight to enjoy this dish with avocado, and what's more, the hazelnut oil really complements the smoked duck breast well. The salad came with a thickened version of vinegar dressing as well. I was surprised that I finished 5 smoked duck breast slices! Highly recommended
Next, our Prawn and Asparagus Risotto was served (RM 32.00)
Don't be fooled by pale color of this risotto that is made with Carnaroli rice cooked with fresh asparagus, and then topped with pan-seared Tiger Prawns. Firstly, the risotto was very soft, very flavorful that I felt the risotto absorbing all the goodness of asparagus. As Craig does not fancy seafood at all, I was given the privilege to have the prawns all to myself! The pan-seared prawns were juicy, well flavored and tasted just wonderful.
Spasso Milano offers a range of Prima Pasta, which are imported handmade pasta with Durum Wheat. Guests now have the freedom to opt for the classic pasta range, or the Prima Pasta range, namely (from left to right) Orecchiette, Strozzapreti, Eliche, Paccheri and Fileja Calabresi
We had the Mushroom & Bresaola Pasta (RM 28.80) with Prima Pasta (RM 4) known as Paccheri, which is the broad cylinder type among the 5.
Bresaola is air-dried, salted beef that has been aged until it becomes hard and turns a dark red. It is made from round primal cut of beef and is lean and tender. Spasso Milano makes such a fascinating version of this - just check out the thin-ness of the Bresaola and the beauty of its texture. Though the prima pasta was broad, they were well done. Not only it came with the right al dente texture that all prima pasta should have, it basically soaked up the taste of creamy mushroom as well. The mushroom were plentiful and equally delicious, sheer delight to sample!
After all the hospitality of Craig and staff at Spasso, I was honored to meet up with Chef Felice Martinelli, who heads the team here at Spasso - with the sole purpose to delight us with authentic Italian delicacies. Chef Felice was very friendly, absolutely approachable, and he gave me a feeling of being very down-to-earth.
He was enthusiastically sharing with me his passion to deliver Italian cuisines which are authentic and mirror of what Italians are enjoying, without compensating the preparation and ingredients used to tune to local taste buds. It is very rare indeed to chance upon such an uncompromising Chef who wants nothing but the best for their guests. A light joke was initiated about how Craig asked Chef Felice on what are the Signature dishes here at Spasso, and Chef Felice simply emphasized that every dish featured on the menu are his Signatures. If they are not Signatures, they will not be on the menu! :)
Chef Felice and Craig insisted that I try out their desserts as well, so we had...
Tiramisu (RM 18.80)
Tiramisu is made up of Espresso soaked Savoiardi Biscuit & Mascarpone Cream. The version here is delicately done with the Savoiardi biscuit evidently visible, and I love how they top their Tiramisu with a good coating of cocoa powder on top.
Panna Cotta (RM 14.80)
Panna Cotta, which literally translates as cooked cream in Italian, is an Italian dessert generally made by simmering together cream, milk and sugar, mixing with gelatin and letting it cool to set.
The Panna Cotta here consisted of fresh cream pudding, topped with mixed berry coulis. Many might shun away from this dessert due to its sweetness, rich and creamy pudding texture. But being a super lover for pudding desserts, this just moved up my personal dessert ranking! The texture of the panna cotta as smooth as butter, the taste was rich and awesome, and it did not come across as overly sweet. The sourish mixed berry coulis complemented the creamy pudding like match made in heaven. Simply lovely.
We toured around the spacious and contemporary Spasso Milano and I learnt that Spasso boasts of its wood-fire oven which churns out delicious Italian wood-fire pizzas, as well as housing a full wine list with specialty wines that one cannot find elsewhere too.
The bar
Different table settings to cater for private groups, family, or romantic night out.
Spasso Milano houses many retail products that are fully imported, for example sweets, biscuits, jam, extra virgin olive oil, as well as premium tea.
What a great night it was - superb cuisines and friendly company. I was offered a refreshing orangecello to help digest all the great food in my stomach. Orangecello is a variation of limoncello which is an Italian lemon liqueur traditionally served chilled as an after-dinner digestive.
Thanks so much to Adrian, Craig, Chef Felice, Denver, Wayne, and not forgetting the hospitality of everyone at Spasso Milano for the great experience!
I'm already looking forward to tomorrow :)
