Feringgi Grill

Special thanks to Rasa Sayang Resort & Spa for extending this food review invitation.

Facing the scenic beach of Batu Ferringhi, Rasa Sayang Resort & Spa defines the pinnacle of Penang's hospitality. The 5-star resort has two wings; Rasa Wing is considered the more prestigious one. Not only does this wing have its own private swimming pool, Rasa Wing also sports a spacious lounge for its privileged guests.
Just above Rasa Wing Lounge is Feringgi Grill, the resort's highly acclaimed fine dining grillhouse. "The Grill", as the restaurant is colloquially called, is among the oldest of its kind in Penang. Feringgi Grill remains one of the most sought-after restaurants, as evidenced by a long waiting list.
Perched on the mezzanine floor, Feringgi Grill offers an aerial view of the resort's beautifully landscaped grounds. Throughout the restaurant, rugged brick walls reflect the rustic character of the original Feringgi Grill that opened in 1973. Each red brick has been meticulously handpicked and set in place by the interior designer.
Even by fine dining standards, the impeccable table service that Feringgi Grill offers is a league of its own. Smart casual attire is expected of diners in line with the restaurant's prestigious ambience. Children are generally not allowed in Feringgi Grill except during private dining events.
There are two private dining rooms here: "Francis Light" and "William Light"; both are named after the founders of Penang. Feringgi Grill features a climate-controlled wine cellar that is stocked with an extensive selection of wines from around the world. There is also a cigar room where smoking is permitted.
Feringgi Bar sets the stage for guests to mingle in a relaxed setting. The drinks menu features an extensive range of fine wines and liquor. Next to the bar is a grand piano where live music is performed every evening.
During the recent Malaysia Tourism Awards 2016/2017, Feringgi Grill stood out as the Innovative Restaurant in the International category. Beating hundreds of strong contenders throughout the nation, Feringgi Grill is the only winner from Penang during this biennial award. In celebration of this coveted recognition, Feringgi Grill is hosting an Appreciation Wine Dinner for its regulars, partners and suppliers.
The primary architect behind tonight's menu is Chef Thibaut Pouplard, the Chef de Cuisine of Feringgi Grill. Despite being trained in traditional French cuisine, Chef Thibaut takes a rather liberal approach in assimilating local flavors into his creations. His culinary philosophy is best expressed through the 8-course dégustation menu this evening.
While waiting for dinner to commence, diners are treated to freshly baked baguettes from the bread basket. The bread goes well with balsamic vinegar and extra virgin olive oil.
Next, the amuse-bouche resembles Spanish-style empanadas. The fried pastry is filled with ricotta cheese and is topped with thin slices of smoked salmon. Amuse-bouche is followed by cucumber gazpacho in order to cleanse the palate.
Bœuf "Tosa Province" borrows culinary elements from Japanese cuisine. Prized Japanese beef is used here. Flavored with tangy tataki sauce, the thin beef slices are garnished with radish, takuan (pickled daikon) and microgreens. A glass of Stimson Estate Cellars Chardonnay 2014 is poured to go with this dish.
Bouillon de Saint-Jacques au Safran is a gratifying delicacy indeed. The pan-seared Hokkaido scallops are saturated with natural juices, making them succulent to the last morsel. The scallops are served with potato emulsion, saffron broth and basil. This dish is paired with a glass of white wine, E Guigal Côtes Du Rhône Grenache Blanc.
The course meal moves on to Cabillaud, Beurre Blanc. The pan-seared cod is cooked with butter sauce, making the fish very aromatic indeed. The fillet is then topped with bacon crumbs and herbs, and flanked by a sweet carrot on the side. A glass of red wine, Pierre André Bourgogne Pinot Noir Réserve, is selected to go with this dish.
Sorbet Mangue serves as the interlude before proceeding to the next dish. The scoop of mango sorbet is given a light shower of black pepper in order to spice things up. In the meantime, peppermint contributes a refreshing aroma.
Next on the line is Ballotine de Volaille au Foie Gras et Fruits. Ballotine is made from chicken thigh and is stuffed with forcemeat. Next to it is a piece of foie gras. Renowned for its buttery texture, foie gras assumes the pinnacle of French gastronomical indulgence. The piece of seared goose liver is garnished with morels, fruits and vegetables. Served with this dish is a glass of Sterling Vintner's Collection California Cabernet Sauvignon 2015.
Pêche Melba comprises of poached peaches, raspberry sauce and vanilla ice cream. The recipe was invented by French chef Auguste Escoffier around 1892. Paired with the chilled dessert is a glass of German white wine, Selbach Oster Mosel Riesling Incline Qualitätswein.
Petit Fours include several pieces of chocolate pralines and madeleines. Lingering sweetness on the tongue is washed down by a cup of coffee or tea. At the conclusion of dinner, a glass of cognac, Martell VSOP Nuit, is raised for one final toast for the evening.
Name: Feringgi Grill
Address: Rasa Sayang Resort & Spa, Jalan Batu Ferringhi, 11100 Batu Ferringhi, Pulau Pinang
Contact: 04-888-8888
Business hours: 7:00am-10:30am, 6:30pm-10:30pm
Website: http://www.shangri-la.com/penang/rasasayangresort/dining/restaurants/feringgi-grill
Coordinates: 5.47839 N, 100.25374 E
Directions: From Tanjung Bungah, travel west towards Batu Ferringhi. Rasa Sayang Resort & Spa is approximately 4.2 kilometers from Tanjung Bungah's floating mosque, located on the right. Feringgi Grill is located at Rasa Wing, above a flight of stairs from the lobby.

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