Wednesday, December 21, 2016

Review: 1885 at Eastern & Oriental Hotel

Happy birthday to me!!!

It's the event that I have to wait a whole year to arrive since I was a child. But as years go by I am reluctant to celebrate anymore. I just dislike the idea of growing up too soon. I might leave my 20s in coming years but my mind is still in teens. Now that time is running out I am hanging onto my precious 20s so might as well eat off my bucket list. I have always wanted to try real chunky foie gras (I had them creme form last year) and wagyu beef so hubby decided to treat me to 1885 at E&O hotel.

Thank you hubby for the wonderful luxurious dinner. I felt so blessed to have you.

1885 is the year E&O Hotel was established.

Although it seems empty on a Sunday evening, best to make booking ahead in case there's any private event. Usually there are more guests for afternoon tea.

Yesterday's Classic Set Menu was enticing but not what I wanted.

Last year, 1885 has launched a few new ala carte menu by guest chef Mark Jarvis replacing contemporary cuisine with his signature fresh and vibrant London cuisine.

Some of his creations are Premium Grade Tuna Loin, Escargot and Rougié Foie Gras for starters while Braised Wagyu Beef Cheek and Spring Chicken Stuffed With Foie Gras are the mains.

His signature dessert added to the menu is Coconut Parfait but hubby ordered Pistachio Opera. He also ordered escargot for me spontaneously as I usually make decisions on what to order. He knows all my favourites!

First we were served with fresh loaf of bread with some dips.

Furthest of all is of course normal butter, center is balsamic vinegar with olive oil and the orange thingy I wasn't sure but it tasted like tomato with butter texture.

Chef's special amuse bouche is chicken ragout in a crispy charcoaled waffle topped with alfalfa sprouts. Tender chicken slices seasoned with hints of cream and tomato.

Something new and refreshing for us to open up our appetite.

Parsley crust and garlic butter is used to maximise flavour of the fresh escargot.

It's very easy to take out the escargot from its shell because I know the meat always comes in a can then cooked in whatever method the chef desires and placed into the shell to look appealing. I'm not sure if 1885 uses escargot from the can.

The escargot is unlike what we always have at other restaurants. This one is a bit larger, juicier but quite stinky and muddy taste. I would prefer if it has more garlic and herbs to tone down the muddy taste.

Beautifully crafted braised Wagyu beef cheek in a minimalist arrangement plated with asparagus, caramelised onion, onion cream and droplets of dark soy.

Looks chunky but guarantee melt in your mouth. You want my honest review? We felt like it was cooked in pressure cooker and tasted exactly like canned pork leg. So go buy a can of pork leg and you know what I mean.

Spring chicken stuffed foie gras giving every bite an explosion of flavours.The sauce is sourish like Marmite or Worcestershire. My honest review for this one is it is something I never tasted before. No smelly nor bitter liver taste. It has sort of a herbal after taste that I cannot explain. The texture is like a soft butter. You should try foie gras once in your life to experience the unimaginable. However the chicken is tender but outer layer not crispy as from what I've read.

 Hubby was very overwhelmed by his beef.

 I was intrigued by the combination of flavours.

One of the most lovely romantic candlelight dinner. Few years ago we had similar dining experience like this during hubby's birthday at Macalister Mansion which also costs a bomb but didn't write a review.

I would like to express my gratitude to the waitress who made an effort to find the birthday deco and candle.

Happy birthday to us! His birthday was only a week ago.

Surrounding the cake were clumps of brown sugar and green ones were pandan sugar I suppose. The cake was soft, not too sweet and you could taste the pistachio. What excites me is the edible gold flakes; two of tiny flakes to be exact. The semicircle erected beside the candle is a piece of sesame seed sugar crust.

I love the gorgeous Christmas tree! 

After our fancy dinner we went to the lobby.

This used to be Sarkies before it was moved to the new building. I think now it has turned into a bar or lounge.

The damage lol but it was so worth it. Like my dad says, money worth spent for his princess. So it comes to the final question...would we come again? Maybe for their hi-tea or maybe not due to the price. But for the RM200+ wagyu beef will definitely coz we have yet to try in seared method where you can really feel the texture. I feel the braised form is sort of cheating method to make the texture super soft.

Address: Eastern & Oriental Hotel, 10, Lebuh Farquhar, 10200 Penang
Contact: 04-2222000
Opening hours: 7pm - 10:30pm daily


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