Tag Archives: Eats

Heritage and the Grande Dame of Hospitality

Before Penang’s grande dame hotel – the Eastern & Oriental (E&O) – closed the doors of her Heritage Wing for a facelift earlier this year, works were already in place by her design professionals on doing all they can to honour the spirit of the Sarkies Brothers who opened the hotel in 1884.

Datin Tham Oi Wah is no stranger to the hotel, and neither is her work within the group, Eastern & Oriental Berhad.

Years ago when taken on a tour of E&O’s Seri Tanjung Pinang development on Penang island, I asked who the designer was behind the show units. “Oi Wah” was the response and I was amazed by her exquisite taste in the choice of soft furnishings as these and the designs were definitely different from other property show units in Penang.

Prior to the refurbishment of the Heritage Wing this year, Tham and her team had worked on E&O Hotel’s adjoining Victory Annexe building. She has also had a hand with the group’s projects in the Klang Valley.

“The historical structure and location of the Heritage Wing are the most ideal inspiration for our work, and it has helped me in coming up with the perfect concept and design for its new look,” says Tham.

“We strive to evoke the elegant charm of the early period of the hotel when prominent figures like Somerset Maugham and Rudyard Kipling passed through the doors of the Grande Dame.

“It is quite challenging as we have to maintain the historic integrity of the 19th century structure while upgrading its amenities to the 21st century,” Tham notes.

With the Heritage Wing recognised as a historical building, Tham emphasised that they had to be very careful and strictly adhere to the guidelines set by the United Nations Educational, Scientific and Cultural Organisation on the dos and don’ts.

“Structural challenges might also arise throughout the refurbishment which our team of architects, contractors and designers must solve with a high degree of flexibility and capability,” she added.

On managing the public’s expectation from the revamped Heritage Wing, Tham said guests strolling along the walkway would feel themselves being transported back to the olden days.

“It’s just like revisiting an old friend where they can reminisce the past while discovering the delights of its refreshed outlook.

“I also believe that the cherry on top would be the familiar faces of the E&O staff, whose friendly service are sure to complete the legendary experience, greeting the guests with their unmistakable brand of warm hospitality,” she said.

The E&O Group hopes that when the doors of the Grand Dame reopen in December with fully refreshed suites and new dining concepts, it would represent a new level of hospitality that would make the Sarkies Brothers proud.

Meanwhile, the hotel’s custodian and general manager Alison Fraser promises the time-honoured tradition of the signature English Afternoon Tea at the hotel as one feature which will stay put, and served at its new Palm Court outlet, where a collection of Asian favourites will also be introduced in its all-day dining menu.

“Other new outlets will include ‘Java Tree’ where classic heritage flavours will feature,” says Fraser.

“The name ‘Farqhuar’s Bar’ has been maintained, but the concept is modelled on more of a vintage cocktail bar.”

Can’t wait to try whistling again under the main dome of this heritage jewel and to check out the magic Tham and Fraser and their teams have woven!

(images courtesy of E&O Hotel)

Breakfast @PulauTikusMarket

This market is one which is known for its slightly higher prices since it supposedly caters to the affluent community of Pulau Tikus.

The goods available never fail to thrill and amaze, ranging from the usual wet market offerings to even stalls selling organic products. Factory over run (branded) clothing items can be picked up for a song and over festive seasons, one can even find Spode and Royal Doulton (more factory overruns) tableware.

Meenaka had to come all the way from Singapore to introduce me to the soya sauce shop found in the market and I am now a regular shopper.

Here are some on-the-go breakfast options found on a weekday …

Athene the Spice Girl

I met this purveyor of artisan spices two years ago at her “spice laboratory” in Relau on the island.

The warmth and bubbly personality matched her colourful and aromatic spices as did her passion for cooking and sharing food and recipes.

Faten Rafie (or Athene to family and close friends) is the force behind the ‘Athene Spices’ brand of artisan spice blends and rubs, which are designed and created for home cooks to make easy, yet exciting dishes.

They are all natural, free of artificial colours, flavours, preservatives and MSG-free.

Just staring at the colourful contents of her bottled spices is enough to inspire the foodie in all of us and here’s why:

Her recipes are so easy to follow and end up looking like one has slaved for hours in the kitchen!

Befitting its premium tag, Athene Spices products are targeted at those with greater purchasing power and exposed to international cuisines, and also the health conscious, who do not want oil or sodium in the food they prepare and consume.

For this Ramadhan season, Faten has kindly shared some recipes below which include her famous spices which have found their way into Malaysian kitchens and restaurants at home and abroad.

Together with her businessman husband Azizi Hassan, Faten sources her spices like nutmeg pepper locally, and mix them into their distinct products with labels like Hot Chick Spicy Salt, Lemon Lime Pepper Salt, Mandy Spice Mix, Lebanese Za’atar, Moroccan Ras el Hanout and Hyderabad Biryani… to name a few, for retail and wholesale.

Check out her online spice shop at http://www.athenespices.com

If you are in Penang, her spices at stocked at both the Tropical Spice Garden’s gift shop at Teluk Bahang or The Tropical Spice Garden In the City store in George Town.

They make great gifts for Hari Raya open houses or to pop into a festive hamper.

(Images courtesy of Faten Rafie and NST)

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Tok Tok Mee and the isle of foodies

An 18-month gastronomic discovery of Penang’s great eats served with a spot of nostalgia and love for romantic island living, has morphed into a coffee-table book ‘Tok Tok Mee: A Portrait of Penang Street Food’  which will be unveiled this weekend.

Penang-born TV producer and food writer Gerald Tan unveils childhood stories and historical anecdotes about dishes which have made their mark around the world. Tan, together with Sydney-based award-winning cinematographer and photographer Benjamin Emery, have dished up charcoal-kissed char koay teow and sar hor fun to the briny broths of Hokkien mee and asam laksa in 192 pages of the hard cover book.

Watch this space for more details from Trishaw Press, the book’s publisher. The Penang-based boutique publishing house promotes local content via collaborations with authors and artists working on heritage matters on the island

https://www.facebook.com/trishawpress/
Update:

Tok Tok Mee is now available for purchase online!

(Images courtesy of Trishaw Press)