Feringgi Grill and Bar is an award winning Continental restaurant at the Shangri-La's Rasa Sayang Resort & Spa in Penang. Located at the Rasa Wing of the resort, Feringgi Grill has been delighting diners from Penang and afar for a good 35 years, a feat that is worth applauding.
Helmed by Executive Sous Chef Adam Roy, Feringgi Grill has recently introduced a new and refined menu bringing the grill house concept to the next level of culinary excellence. In line with modern day healthy dining, all dishes in the new menu are grilled, smoked or roasted. A host of new items including appetizers have been added to the menu while preserving Chef Adam's signature dishes and Feringgi Grill classic favourites, not without a fresh twist.
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| Malaysia Tourism Awards 2008 - 2009 |
It is also worth mentioning that Feringgi Grill and Bar is the recipient of the coveted Innovative Restaurant Award (Western Restaurant) at the 2008 - 2009 Malaysia Tourism Awards.
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| Chef Adam Roy |
We were recently invited to sample dishes from Feringgi Grill's new menu. It was a Friday evening and the restaurant was enjoying brisk business.
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| Australian Bilyara Chardonnay 2009 |
I took the liberty of ordering a glass of house pouring wine, a white Australian Bilyara Chardonnay.
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| Complimentary Bread and Rolls |
The bread basket consisted of some interesting breads and rolls with the likes of parmesan cheese sticks, herbs and onion lavorsh (a thin crust bread) and a unique roll that was made of three different types of bread: the multigrain roll, smoked tuna and salmon focaccia and white dinner roll. The roasted red pepper and tomato sauce was an excellent accompaniment to the bread basket especially with the crispier breads.
Chef Adam personally handpicked three of his highly recommended appetizers out of the 14 items under the appetizer section in the new menu. They are the Smoked Salmon-Mascarpone Cheesecake, Smoked Crispy Lamb Belly with Pure Canadian Maple Syrup and the "She" Crab and Corn Chowder.
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| Appetizers |
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| Smoked Salmon-Mascarpone Cheesecake |
The Smoked Salmon-Mascarpone Cheesecake is a savoury cheesecake. Though it was a first for me, according to Chef Adam, it is not an uncommon appetizer. The cheesecake crust is made of muesli and macadamia nuts and the cheesecake was served with a green onion-horseradish-sour cream dressing. Simply delish.
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| Crispy Lamb Belly smoked and served with 100% pure Canadian maple syrup |
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| "She" Crab and Corn Chowder |
"She" Crab obviously refers to a female crab and the crab and corn chowder is a interesting concoction of purple potatoes and crab fat, amongst other ingredients. I absolutely loved the distinct flavour of the crab fat (crab roe).
After the delectable appetizers, we were served with complimentary palate cleansing sorbet.
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| Citrus Sorbet and Mango Juice |
Now on to the highlight of the evening, the Mains.
Hubs chose the 100 Day Grain Fed Beef Tenderloin from the Fire Grilled Meats and Sea-Fruits selection. Under this section, you may choose either Fire Grill Turf (steak) or Fire Grill Surf (seafood) with a selection of 100 Day or 200 Day Grain Fed Beef, Chicken, Lamb, Black Cod, Fresh Tiger Prawns, Wahoo Steak, Salmon Steak and Golden Snapper.
The meat and seafood are seasoned with 100% Himalayan pink salt and Sarawak black peppercorns and include a choice of vegetable and potato accompaniments without additional charge.
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| 100 Grain Fed Beef Tenderloin 250g / Grilled Asparagus with Grilled Tomato Salsa / Roasted Garlic-Sweet Potato Mash / Bernaise sauce (RM105) |
The steak was perfect for hubs' palate. The meat was tender, juicy and flavourful. Hubs loves his steak medium done and slightly charred on the outside.
I ordered the Quack Quack... Quack, one of Chef Adam's signature mains. These signature mains are created by Chef Adam based on his colourful international culinary adventures.
As the name suggests, Quack Quack... Quack is a medley of all things duck: smoke-grilled duck liver, grilled duck breast and braised duck leg. The duck breast was served on a bed of roasted garlic-sweet potato mash while the duck liver was served with dried fruit sauce. The duck breast and thigh were equally good but the the duck liver deserves a special mention and commendation. The liver was really smooth and delicate and I absolutely loved the burnt flavour of the slightly charred liver surface. Simply delightful.
P/S: In the older version of Chef Adam's menu, this dish used to only feature the duck breast and liver thus the name Quack Quack (instead of 3 x Quacks).
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| Quack, Quack... Quack (RM95) |
I read from the restaurant's design cosultant's website that a semi open kitchen design is adopted at Feringgi Grill to provide selected views into the kitchen to maintain dynamism and theatre and to create visual or emotional contact between the chef and the guests for his creative culinary work. A well thought design indeed.
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| Semi open kitchen |
After the delightful mains, we were then offered sweet endings to wrap up the spectacular meal we had that evening. Hubs ordered one of the FG Classics dessert: the Citrus Crepe 'Feringgi'. The crepes were served with baby bananas cooked in citrus sauce and flambeed with spiced rum and Haagen Daaz vanilla ice cream.
On a side note, Feringgi Grill is one of the very few restaurants in Penang offering tableside service. Apart from the crepe, the other tableside service items on the menu are FG's Tomato Soup, Classic Caesar Salad, Grilled
Chateaubriand and the Roast Prime Rib of Beef.
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| Our friendly waiter Farouk preparing the Citrus Crepe 'Feringgi' at our tableside |
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| Citrus Crepe 'Feringgi' (RM35) |
I ordered the best selling Chocolate Lava '"Bombalai". This classic French chocolate cake filled with fudge was served with home made peanut butter ice cream and port wine berry sauce. Just imagine chocolate fudge oozing from the center as you cut into the cake, paired with rich home made peanut butter ice cream. The result was a truly rich dessert which was simply decadent. A great finale indeed.
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| Chocolate Lava 'Bombalai' (RM22) |
Last but not least, Feringgi Grill spoiled us yet again with some complimentary chocolate pralines.
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| Complimentary chocolate pralines |
It was indeed a fine evening with delectable cuisine, impeccable service and excellent ambiance. The food quality is a class of its own and we were indeed lucky to have had the opportunity to try them.
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| Staircase leading to Feringgi Grill and Bar |
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| Extensive selection of vintages |
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| Feringgi Bar |
In conjunction with the 35th anniversary and in celebration of their latest triumph as the "Most Innovative Restaurant" at the Malaysian Tourism Awards 2009 / 2010, Feringgi Grill is offering a 35% discount off the food bill when you order from the ala carte menu. To top that off, diners who celebrate their birthday during the offer period will also enjoy a complimentary 500g chocolate birthday cake from the Chef. The promotion is valid from 1 to 31 July 2010.
So wait no further. Prior reservations are required so please call Ferringgi Grill at +604-888 8888 extension 6430 or email
feringgigrill.rsr@shangri-la.com for reservations before the offer ends.
Dress code: Smart casual
Open daily 6:30pm to 10:30pm
The Bluebirds band performs nightly at Feringgi Grill and Bar from 8:30pm to 11:45pm (except Mondays and Thursdays).
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| Rasa Wing Lounge |
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| Exclusively situated on the mezzanine floor of the Rasa Wing |
Check out our previous posts on Feringgi Grill & Bar and Shangri-la's Rasa Sayang Resort & Spa
here and
here.
