A GRACIOUS accolade to Penang’s colourful past, the award-winning Nada Lama in Hotel Close Penang stuns with its adorableness of around-the-clock chichi heritage.
From the arresting attic tiles to the accordant strains of cautiously wafting music and tantalising scents of ancestors recipes anesthetized bottomward through the generations, the coffee abode offers the absolute ambience for adorable comestible adventures.
Be able to access a apple of gastronomic creations with the all-encompassing all-day card featuring adorable offerings of all-embracing and bounded favourites as able-bodied as awe-inspiring cafe spreads.
Indulge in the anxiously curated alternative of Penang delights, soups, salads, old-time favourites, loaded fries, vegetarian dishes, pasta, broiled items, pizzas and desserts.
Winner of HAPA – Benchmark Achiever for Asian Cuisine Restaurant 2018-2020, the restaurant is helmed by controlling chef Jeffery Lim, who tantalises palates with his bold-flavoured dishes.
His signature interpretations accommodate Jambalaya Linguini with begrimed chicken, shrimp, crawfish, beef chorizo and ambrosial cajun sauce, and Braised Oxtail Stew Assam Pedas ala Malaysian-style with bounded spices, pickles and pappadom.
Start off with alimentative soups such as ambrosial Hungarian Beef Goulash and Gratinated Onion Soup and auspicious salads consisting of Vietnamese Hot Salmon and Beetroot Salad, and the archetypal Caesar Salad.
The Penang favourites absolute Char Koay Teow, Hokkien Mee, Assam Laksa and Malaysian Satay are must-tries.
Perennial delights are the Close Club Sandwich, Crispy Craven Burger, Smoked Salmon & Avocado Multigrain Bagel, Cheesy Sourdough and Roasted New Zealand Lamb Rack, to name a few.
Not to be absent are the eight choices of loaded chips – The Malaysia, Hot Squid, Popcorn Chicken, Kampung-Style, Bolognese, The Mexican, The Greek and V for Vendetta.
Vegetarians can attending advanced to Mediterranean Tofu Cake, Maori Roasted Potato Salad, Roasted Pumpkin Ravioli, Broiled Pepper Focaccia Panini and Indian Thali.
Pasta consists of Shrimp Zucchini Fettuccini, Lasagne Al Forno and Kung Pao Craven Spaghetti, and from the barbecue are Tasmanian Salmon Steak, Jumbo Andaman Prawns, Beef Sirloin and Free Range Craven Breast, amidst others.
The broiled items are served with fries, blah on cob, amazon and flavoured vegetables with your best of mushroom, Sarawak pepper or béarnaise sauce.
Hot off the oven are pizzas like Ambrosial Thai Chicken, Five Cheese Pomodoro, Smoked Turkey & Brie, Prawns & Arugula, and Salmon Veggie.
Rounding up are candied indulgences such as Chocolate Lava Cake, Archetypal Tiramisu, Sago Gula Melaka, Crema Catalana (caramelised custard) and Ais Kacang.
Besides the a la carte, the Penang Ancestry Lunch is accessible on weekdays while Friday is the Mediterranean Seafood Splash Cafe Dinner and Saturday is the Apple of Flavours Cafe Dinner.
Breakfast is served from 6am to 10.30am daily.
For anxiety and added information, attentive alarm 04-6327128 or email to firstname.lastname@example.org.
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Oxtail Recipes – oxtail recipes
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Originally posted 2018-03-08 15:27:39.