What’s new in SPOON? You probably have already heard of their wallet friendly 4-course set lunch, or their daily buffet dinner that features fresh seafood and meat with dessert-centric counter. If you haven’t, then you’re in for a treat! SPOON serves great food here in a cozy environment which is styled resembling a French Bistro.
Other than the food quality, the pricing and the unbeatable customer service that every guest expect of this five star hotel restaurant, the culinary team’s expertise also plays an important role to meet the demand of connoisseurs.
SPOON is excited to bring Chef Jack Yap Soon Cheong aboard to showcase the best of gastronomy for a fulfilling meal. Started as a chef at the age of 16, Chef Jack worked his way up to become the Executive Sous Chef today in G Hotel Kelawai. He graduated from Cilantro Culinary Academy in Western Culinary Arts & Kitchen Management in 2007. Backed with more than 10 years of cooking experience and spearheading the culinary team, he has worked in numerous restaurants in Singapore namely L’Angelus French Restaurant, 1-Twentysix at East Coast Park, Au Petit Salut, SQUE Rotisserie & Alehouse, Club Street Social and even opened his own eatery – Artichoke Café in Penang before deciding to sell it off and dive back into the culinary career.
Young, passionate and skillful, Chef Jack is also the expert in reinventing the classic dishes by adding a modern twist to give it a brand new look with a taste like never before. With his new role, he has given the daily buffet breakfast and dinner menus as well as the menus in the Executive Lounge a breath of fresh air crafted to his style. At the same time, he is working closely with the culinary team to ensure that there are a variety of selections to surprise everyone’s appetite.
To taste Chef Jack’s cooking and his specialties, come for the buffet dinner at SPOON which is available nightly with two different themes to choose from. International theme buffet dinner will be served from Sunday to Thursday at RM75 per person while Hot Wok & Grill is avail exclusively on Fridays and Saturdays at RM105 per person.
Get ready your tummy for a perfect 10 counters at SPOON featuring International cuisine starting from the salad bar to appetizers, seafood on ice, cheese section, soup, carving station, live action station, outdoor BBQ, chafing dishes and desserts.
Chef Jack’s signature dish – Roasted Duck with Orange Sauce and Rocket Salad is a new dish that has added to the menu in SPOON. Be sure to dig into this French style roasted duck confit which is slow cooked to perfection for 3 hours before serving. The home-made orange sauce and rocket salad is the perfect complement to the duck. His special Baked Fish Fillet with Coconut Lemon Turmeric sauce is also the star of the menu which is newly introduced to the buffet. The fish fillet is marinated with his secret recipe and then cooked in the oven. The unique sauce combo made of coconut milk, lemon juice and turmeric cream sauce gives a very rich flavour and goes very well with the fish. It is then topped with broccoli and crispy ginger floss to enhance the aroma of the fish. The challenge of the two dishes is to do away the smell of the duck and fish, as some people are more sensitive to the smell. Chef Jack magically removed them all away.
Next, head on to the Seafood on Ice and the Live Action Station when you dine at SPOON. At the Live Action Station, our experienced chef prepares your choice of Char Koay Teow and Penang Assam Laksa right before your eyes. This is not the regular roadside fare, but an experience customised to your liking of these infamous noodle dishes.
Another noteworthy section is the Carving Station, which will be featuring Roasted Cumin Lamb Shoulder with Mint Yoghurt. The marination of the imported lamb is house-made with spices such as cumin, paprika and chef’s special spices. The lamb is marinated in the spices for 2 days to ensure that the lamb is well seasoned and flavoured by the marination. The lamb shoulder is then roasted in the oven for 2 hours before it is ready to be served. The mint yoghurt is also house-made as a refreshing condiment for the lamb. The sauce is prepared by adding mint sauce to the yoghurt, making the lamb shoulder an appetising dish. This mouth drooling dish is a must-try.
Furthermore, expect some novelty main dishes that you may find at the buffet including the home-made Beef Meatball with Potato Mousseline, Sambal Black Mussels, Chicken Casserole with creamy thyme and mushroom and Mutton Redang. Just a small teaser, the Chicken Casserole is first sautéed in a pan to give it a nice colour before adding it to the stew. The casserole is cooked in a cream based sauce which makes it unique from the ordinary Chicken Casserole. Potato, carrot, fresh vegetables, thyme and shimeiji mushrooms are added into the casserole to cook with the chicken for a flavourful dish.
Feast on the Hot Wok & Grill themed buffet dinner as well where our chefs will be firing up the wok and hot barbeque grill, using the best of land and sea based on customer preferences. The Hot Wok and Grill Live Station is an outdoor counter, where the customer can select a bowl of fresh ingredients and watch it stir-fried in a piping hot wok or grilled to perfection over charcoal or both.
There are 11 types of meat items such as lamb chop, beef, chicken, finger clam, prawn and pari fish, 8 types of vegetables including green pepper, white cabbage, mushroom and leek, as well as 6 different homemade sauces. The secret to a great hot wok and grill lies in the freshly made sauces that enhances the flavours of the raw ingredients.
To top the list of surprises, our culinary team will put together 10 types of desserts based on ingredients that arrive fresh on the day. Some sweet teasers that you may find are the fancy six-layered Mango Opera, Pandan Kaya Cake, Red Velvet, Forbidden Cheesecake and Hazelnut Chocolate Cake. For a locally inspired taste, we recommend the Pandan Kaya Cake, which is a feather-light vanilla sponge cake layered with a Pandan kaya custard on top. The Forbidden Cheesecake is a signature cheesecake in SPOON, which needs special care in boiling the black glutinous rice with sugar to perfection and cooled down before being mixed with other ingredients like the cream cheese. So, get ready to intrigue your senses for a sweet assortment from the best in season.
Food has always been the heart of Penang culture and G Hotel Kelawai is a trendsetter for upscale dining experiences. Please visit www.ghotel.com.my or contact +604 219 0000 for bookings or further information about SPOON.