Fine Dining in Penang: Restaurant Blanc at Macalister Mansion Penang
Formerly known as the Dining Room, Restaurant Blanc has undergone a new facelift and was relaunched in June 2019. It has the enviable location residing in the 100-year old colonial heritage building which was renovated and restored to its glory charm, and also the first member of Design Hotels in Malaysia. The 42-seater restaurant with its elegant ambiance sets the scene for a delightful dining experience.
Themed in blue and white, the iconic white tree centerpiece springs up from a deep blue velvet banquette encapsulating the elegance of the setting for a fine yet relaxing dining experience at Restaurant Blanc.
Early this year, Benny Yeoh was appointed as the new Chef de Cuisine. Chef Benny’s culinary skill is backed with knowledge of European culinary management and more than 10 years of working experience in Singapore hotels and award-winning restaurants like Corner House, Botanic Garden (a Michelin starred restaurant and winner of Asia’s 50 Best Restaurants) under the helm of Chef Jason Tan.
Chef Benny marries his passion for contemporary French dining with his Asian heritage to present refined new creations of French-Asian cuisine. For his love of experimenting with local and western ingredients, guest can expect an intriguing seasonal menu that is distinctly unique and pleasing to the discerning taste of food lovers from Penang and the region. Culinary art and plating is taken seriously here as Chef Benny and his team pay great attention to detail on food presentation.
There is a wide range of wine selections from regular to premium wine pairing to go with the food. One can expect wines available on the menu originating from both new and old world regions. The restaurant has a WSET Level 2 qualified Sommelier Mr Loh Hong Meng to assist in wine pairing based on food choices and also to recommend the right bottle of wine to suit one’s taste.
The Menu
There are two course menu to choose from, the 4-course Discovery menu (RM278+) and the 6-course Degustation menu (RM368+). The wine pairing for the 4-course wine pairing is priced at RM80+/RM180+ (Premium), while the 6-course wine pairing is priced at RM130+/RM230+ (Premium) respectively.
The impressive line up of the premium wine pairing is made up of French wines from renown appellations such as Sancerre, Pomerol, Pauillac, Hermitage and Sauternes from the famous regions of Bordeaux, Rhone Valley and Loire Valley. Served in premium Schott Zwiesel glassware, we duly opt for the premium wine pairing to go with our 4-course menu. The restaurant utilizes the Coravin wine preservation system to pour and store the wine in pristine condition for up to a few weeks.
Canape & Amuse Bouche
The “Flower” Crab
The charming “Flower” Crab is delicately decorated with edible flowers including Zucchini flower, Chamomile and Osmanthus for a fairytale-like starter to whet the appetite.
The pairing wine is a dry White wine from Upper Loire, Loire Valley, France made from Sauvignon Blanc “Domaine du Nozay Sancerre 2018”.
Maitake Mushroom
“Maitake” means dancing mushroom in Japanese. The mushroom is said to have gotten its name after people danced with happiness upon finding it in the wild. It is also known as the King of Mushroom as it can grow up to 20 inches in diameter at the base. A single cluster can weigh as much as 100 pounds!
A dish on its own to make you happy, Maitake mushroom are served with Miso Puree, Buckwheat and Balsamic. The 2nd wine pairing is the Crozes Hermitage Blanc from E. Guigal made from 95 % Marsanne and 5 % Roussanne from the Northern Rhone Valley.
The Main
There are 3 choices of main to choose from – Duo of Quail with Foie Gras, Jerusalem Artichoke and Spelt; Olive Pork “Pongteh” made of crispy tendon with yam and broccolini; and Tokushima A5 Japanese Wagyu featuring bone marrow, shitake and baby spinach (Additional RM198+). We opted for the former.
Olive Pork “Pongteh”
‘Pong teh’ is a typical Peranakan dish wherby meat is stewed with fermented bean paste. Pongteh literally translates to mean “meat tea” and that’s how the Nyonyas and Babas practised this – eating meat with tea.
The pairing wine is the 2012 Clos du Clocher Pomerol made primarily from Merlot. Its intensely ripe fruit countered with powerful tannins yields a wine that’s generous in texture and richness. The palate is bold with spice and lush fruit, highlighted by delicious acidity.
Duo of Quail with Foie Gras
The duo of quail consist of quail breast, foie gras and a croquette. The pairing wine is Delas Frères 2015 Domaine des Tourettes (Hermitage) made entirely of Syrah from Rhone Valley. On the nose, this wine has enticing hints of sweet spice, black pepper while it taste of blackberry and cherry flavors are fresh but structured by firm tannins and brisk acidity. It has hints of savory and smoky complexities which we loved.
The Dessert
After a palate cleansing dessert, it is time to get close to nature with the main dessert aptly named Rainforest. You’ll see a citrus Chocolate Log adorned with branches, pistachio and flowers, covered with charcoal milk pebble to appeal like the soil. A miniature jungle depicting Alice in Wonderland movie scene. Yet, the combination of the rick dark chocolate and citrusy will leave you in awe.
The dessert was paired with the 2006 Chateau Guirard Sauternes. The wine is deep gold in color, has an intense nose of caramel and floral notes, tasted of honey and rich orange marmalade flavors.
To ensure that you have reached the euphoria stage, the dinner ends with a sweet petit four and leave you to enjoy the moment while soaking in the modern heritage ambiance.
The Verdict
Once again Restaurant Blanc has upped the ante and set a high benchmark in Penang’s fine dining scene. Chef Benny and the entire team performed emaculately and delivered on the promise of an unforgettable dining experience.
The innovative food creations alongside its intricate and artistic presentation makes for an admirable art piece. The flavors of the dishes were further elevated with the immaculate wine pairing selections.
The restaurant’s classy and upscale ambiance makes for a romantic setting, perfect for celebrating love and special occasions. Restaurant Blanc is certainly one of the best if not the best fine dining restaurants in Penang and it remains to be seen if other restaurants could emulate it.
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Notes:
HSBC and Citibank credit card holders enjoy 10% discount off your total bill. The restaurant is open from Tuesday to Sunday, 7pm till 11pm. For more information and bookings, please visit www.restaurantblanc.com.my or call +60192399818.
