It was on a busy afternoon, we just came back from a food review at Agryll Road and we had to rush for another gathering in Island Glade area. It was a pot-luck cum fellowship with the church’s young adult group. For our part, I decided on this untried recipe which I saw in the tele, which I modified to suit the ingredients that I had on hand.

It is a simple but time consuming recipe, pan sheared scallops and bacon. I begin by placing bacon strips in a shallow pan to just brown them on both sides, and also to collect the bacon drippings for my scallop.

After the bacon strips have been browned on both sides I then removed them and placed the bought boiled scallops on the pan glazed in the bacon drippings. The scallops were season with some freshly crush rock salt and black pepper. It would be best if fresh scallops are used as it produced a light sweet taste. Boiled scallops would normally have lost that sweet taste, and it is most often prepared with something that can give them flavour like the sweet sauce the Japanese uses for grilling.

After both sides of the scallops have been browned, remove the scallops and deglaze the pan with seafood soup stock, liquor or white wine. At this instance I was using vodka to deglaze the pan, but from the experience I would prefer wine because it would then infuse that fruity taste of wine in to the scallops. Vodka was a bit blend for the boiled scallops....

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Including the Penang Food Bloggers gathering on the 27th September 2008, I have patronised this cafe, Edelweiss, 3 times since July. I must say, on all the visits I have managed to try a few of their signature soups, entrees and deserts. This cozy cafe is tacked in one of the oldest parts on the Penang Island and was once used as the backdrop for the Hollywood movie, The King and I. The cafe is located in Armenian Street, just before the Colonial Restoran which serves modified Hainanese cuisines.

Do not let the Swedish name fool you, as this cafe serves cuisine from the East(Malaysia) and the West (Sweden). But me and wife only had the privilege to savour part of their western side of their menu. Thus, we still have more to go before we can't say that we have tried everything there. This place does not only serve good homey food, it also serves some good European beers, but it would be a bit pricey for us locals.

Before I continue with my review of this cafe, I would like to put forth that the photos were taken during my various visits to Edelweiss at different occasions, thus the different ambient color of the photos.


The Barley Soup which is serve daily is something different from your common cream of mushroom or corn. It is light on the pallet but still provides the opportunity to feel the texture and taste the various ingredients used in preparing this soup. With some bread, one could be filled the brim and not be able to go further with the entree. So the best way to savour this dish is to share amongst yourself, don't let this not so little bowl of soup fool you!


The Beef Goulash came in a small bowl but was packed with potatoes, carrot, beef, etc. As I am not an authority on goulash, I am unable to judge whether it is good or bad, but to me it is something that I can accept. It is not too heavy on the flavour, therefore would not subdue your taste buds for the entree.


Edelwiess serve some good and genuine sausages in town. So far I have tried their Double Jumbo(top) and B 52s (bottom). The sausages are juicy and firm to the bite. It is totally different experience with what we get from some of the eateries that serve sausages as their entrees. To compliment the sausage dish, the cafe prides a portion of mustard that is essential in enhancing the smokey taste the sausages have.



Then there is their specialty, Smoked Pork Belly. This is my wife's' favourite of all that we have tried in Edelweiss. At a glance one may think that it will be very hard to consume a piece of pork layered with all that fat, even for any non-health-conscious person. Then you would be missing out on the experience of savouring the piece of well smoked and tender piece of pork that is well complimented with mash and mustard sauce. It is like a marriage made in heaven.


Not much I can say about the Pork Ribs other than it is tender and juicy. I find the ribs to be a bit over flavoured by the glaze or sauce(some may call it), but by not much. Although so, overall it is still a good piece of rib. For my preference, I would have better enjoyed the ribs with mash rather than fries. The mash potatoes would have brought down the richness of the sauce to my acceptance level.




These two offerings, the Gammon Ham and Leg of Lamb are not included in their daily menu. They were specially requested and prepared for our Penang Food Bloggers gathering. But fear not, if you are interested in tasting the two, then you would have pool enough people to order them. The Gammon Ham was not heavy, it gave me a little hint of saltiness, smokiness and sweetness of the meat. In short the flavours were clean and light, suitable for those that are not meat crazy and dislike rich tasting food. If you ant to bring the Gammon ham to a higher enjoyment level, one could try layering the ham with black pepper, mash and brown sauce to enhance the taste and texture of the ham.

As for the Leg of Lamb, it taste common and nothing extraordinary about it. This may be due to that it was already cold from all the photo shooting before I got acquainted with it. The lamb was actually still slight pink in the centre and warm when it arrived on my table. But fear not, I improvised by adding salt and the accompanying gravy to make it more delightable. The lamb was actually good enough without the accompanying mint sauce, it did not need the mint to cover-up the overwhelming smell and taste that lamb emits.


At the end of each meals, I had their signature deserts to cleanse my pallets. Although I do not fancy sweet delights, their two signature deserts were quite acceptable to my standards. Their warm Apple Flam with Movenpick Ice Cream, gives one the sensation of soft and hard, cold and hot. The cool creamy soft ice cream matched with the textured and warm apple flam. Then there is the other signature desert, which I forgot what it is called, ice cream on bananas, poach peach and almonds. It is flavourful but a bit too sweet for my taste buds. It would be a favourite for those who have a sweet tooth to satisfy.

Other than enjoying the food in Edelweiss, one could also feast your eyes on the furniture, old photos, decor and ambiance in the cafe. If you are lucky, one may find their ancestors' photos in the cafe as the owner is an avid collector of old stuff. Another thing that one could find is the funny looking light overhead. These are the work of the proprietor's husband. He recycles and modifies the old stuffs into something which is practical and usable for the cafe. Innovative and earth-friendly!

Lastly, I would like to take this opportunity to thank the propietor, her husband and staffs for the friendly, prompt and accomodating service to all of us bloggers although we were a bit a handfull with all the moving around and talking. And also we would like to show our appreciation to the proprietor for preparing the special menu for us bloggers to enjoy and review.

On average, I would give Edelweiss Cafe:

• 3.8/5 for value (for the the blogger gathering, then it would be 4.5/5)


• 4.5/5 for tast
  
• 5/5 for service
  
• 5/5 for cleanliness (what can we ask from a coffee shop)
  
• 5/5 for atmosphere (old style cafe without air-conditioning)

The below photos were taken during the Penang Food Blogger (PFB) gathering recently at Edelweiss. We are currently planning another gathering for the PFB in te coming December to celebrate Christmas. The date is 6th of December 2008. And the location is at my in-laws house in Tanjung Bungah. The gathering is a test of the cooking skills of PFB as it would be a 'Pot-Luck' gathering. Places are limited and it is first come first serve only!




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It was our first time meeting people who share the same passion on food. In the past we have met many who are makan kings & queens, who only know where to look for food but doesn't really know how to enjoy food. But then beauty is in the eyes of the beholder, ones gourmet dish may be another ones poison.

It was an enjoyable night to remember with Penang Tua Pui (but compare to me they are still short of a few kilos), Lingzie, CK Lam, Buzzingbe, Cariso and Criz Lai. There will be more gatherings in plan and we hope that more will join in to make the occasion merrier.

Lets get back to the food at Hainan Town at the Queens St. Pier. It was our first visit there and we did not know what to expect, but as food adventurers we went on to see what was cooking there. Basically we had 5 dishes that would be signature dishes of any Nyonya restaurant, except for the mix vegetable, spring rolls(nyonya style), inchi kabin, Jiu Hu Char, Asam Fish. Imagine with the 5 dishes, white rice and drinks(no liqueur), it was a whopping RM190+. And honestly, I had to go for second round with Gill as the portions were insufficient. Damn! The blades were sharpen on both sides, si peh tai tao.

The photo we've took were not up to standard...pai seh, please dont put high expectation on the DSLR...coz we are still new :P

The first dish to be serve was the Spring Rolls, it was a bit over fried and oily. The complementary sauce that is norm for this kind spring rolls were also not up to par, it was dead sour and lacks the earthy and smoky taste. If one could remember when Hollywood Restaurant at Tg. Bungah, during their hey days, their Spring Rolls were fried to perfection and serve with the special sauce, which brings out the sweetness of the fillings and also eliminates the oiliness feeling that comes with deep fried food.

Food Taste: 5

Next was the Inchi Kabin. My first impression was charcoal chicken because it was so black and doesn't resemble any Inchi Kabin i have tried before. I can't really remember how Ichi Kabin should taste like but definitely this is not Inchi Kabin. Although the chicken looks well done but yet Penang Tua Pui complaint that theirs were not cooked, my drum stick was over cooked and hard. I wonder did the cook stir the chicken when it was being fried!

Food Taste: 4

The Jiu Hu Char taste common, but the texture was coarse may be due to that the turnips(sengkuang) were shredded using a shredder rather that being hand cut.

Food Taste: 5

The Asam Fish, tasted blend, no heat and no fragrant from the Curry Flower. The significant taste was sour and sweet with a tiny hint pineapple. It will suit those who can't take spicy food, like MAT SALLEHs.

Food Taste: 4

No comments on mixed vegetable as it was common and taste so so only.

Food Taste: 5

After the main course, we had dessert made by Buzzingbee, tarts bought by Criz and a birthday cake prepared by Lingzie for Cariso. Those were the only high lights for the night. The main courses were a bit disappointing.

i love the black papper tarlets among 3 of them...(top right, dark in color). If you would like to know where to get those tarlets, please visit crizfood.blogspot.com for more info.

Here comes the tiny "Virgin" fruit tarts prepared by BuzzingBee from her homy kitcken :) This is her first experiment and yet the quality can fight with those who make for living :P~

The Tart overall is ok, but just the fruit cant stand too long on the pastry and color start to changed, luckily she put choclate as base to avoid the water comes out from the fruits...or else, will become a fruit cake...hehehe...Clever! Way to go BuzzingBee!

Cake cutting time. Lingzie bought this Greentea Cake from Ritz for Cariso's Birthday. The cake has mill greentea taste + redbean paste for several layers...

This defenately is a healthy cake...you can only taste the orignal sweetness from the ingrediant. pretty good.

Ladies were busy to snapped the best shot!

from Left to the Right - BuzzingBee, Lingzie, CK Lam, Cariso

HAPPY BIRTHDAY CARISO!

Hey, seems sweet looking at the Greentea Cake? Or think about something else? lol

A point to remember, next gathering remember to ask for a plate warmer! All were busy taking photos for their bloggs by the time we all set down, the dishes were already unsaveble, 991 also can't help. haaaa...

Rating 0-10

Average Of The Food Taste: 5

Environment: 7

Service: 6

Price: 8 (pricey abit)

Recommend: mmm....