George Town – Exciting New Signature Dishes 2023 [MEDIA INVITE]

George Town Tze Char & Craft Beer (“George Town”) recently appointed Chef Michael Khor Choon Keat, a renowned maestro in Malaysia’s world of gastronomy to helm their kitchen. His CV includes Executive Chef at Grand Imperial Group Malaysia, The Oriental Group, vGarden and Number Seven Private Kitchen. In was 2018, he also awarded the prestigious Gold Award in the “Creative Perfect Fish Art Competition”.

Combining Chef Michael Khor creativity, wealth of experience and fresh ingredients available, George Town has introduced new signature dishes.

Lobster Mixed Platter

Lobster Mixed Platter and 3-Litres Amber Lager Tower ($88, served 4, limited to 1 set per table). Includes Lobster Meat, Prawn Rolls, Tako Balls, Pork Belly and Gobo Stick. George Town version of tapas (small plates) to accompany the 3-litres of Amber Lager Tower. On that evening, our platter includes Tako Balls x2, Prawn Rolls, Lobster Meat x2, Gobo Stick and Fried Octopus. It is value for money, cause some places already charge $88 for the 3L of beer tower.

Prawn Roll

Tako Balls

Gobo Stick

Fried Octopus

Lobster

Lobster

Black Truffle Sauce Lobster ($68). The flesh of the lobster is de-shell. stir-fried and finished with Black Truffle Sauce. The lobster meat is juicy and bouncy, nicely complemented with creamy sauce and infused with black truffle flavour. The flavour of the black truffle is not overpowering, instead, it elevates the flavour of this dish nicely.

Black Truffle Sauce Lobster 

Abalone, Sea Cucumber and Mushroom (至尊三宝, $38). One of my favourite dishes in Chinese restaurants. The abalone is juicy and bouncy, while the sea cucumber is crunchy. The robust and intense flavour of the sauce is the key to this dish and binds all the ingredients together. The mushroom soaks up this delicious gravy and adds the umami component to this dish. I can easily polish up a bowl of white rice just with the sauce in this dish. Yum Yum.

Abalone, Sea Cucumber and Mushroom (至尊三宝)

Lemon Butter Prawns in Yam Ring ($38). Crunchy prawns coated in lemon butter sauce plated on deep-fried yam ring. The texture of the prawn and the flavour of the sauce are spot on. However, the crispy yam ring is a bit dry in the middle, instead of smooth and creamy.

Lemon Butter Prawns in Yam 

Black Pepper A5 Wagyu 120g ($48). Black pepper is the most popular style of cooking beef in tze char. However, I don’t think it is a respectful way to cook A5 Wagyu beef. The beef texture is very tender, juicy and packed with umami flavour. However, the signature wagyu flavour is covered up by the salty black pepper sauce. They need to tweak the black pepper sauce to allow the premium ingredients to shine or they can use a lower grade of beef and upsize the portion to 250g to provide value for this dish.

Black Pepper A5 Wagyu

$1 Chilli Crab (500g with min order of $50 on food menu). The main stayer of George Town menu. The crab is fresh and the chilli sauce is smooth and silky with a nice spicy kick. For that price, it is super value for money. A MUST ORDER here!!

$1 Chili Crab

Foie Gras with Caviar ($38). Nice fine dining plating. The foie gras has a crisp exterior, followed by creamy and velvety interior. The crispy duck breast on top with tobiko complemented the foie gras nicely. The cube duck salad on the side is refreshing and crunchy. A very nice dish.

Foie Gras with Caviar

Supreme Lobster Paofan ($68). WOW!! Impressive!! The broth is robust and packed with umami flavour. Super generous with the seafood ingredients, including the lobster, scallops, and sliced fish. Together with the combination of crispy rice and boiled rice, each spoonful of the pao fan is a party in my mouth. A comforting dish and Super Yummy!!

Supreme Lobster Paofan 

While we were waiting for the first meal to arrive, the boss of George Town also arranged for us to try the Chinese skewers from @SGBBQBAR . We tried the lamb, beef and pork belly. The Yang Rou Chuan / lamb is the best, not gamy and the seasoning is just spot on for our taste.

Skewers

Overall, I enjoy the new signature dishes at George Town. I recommend the Black Truffle Sauce Lobster, $1 Chilli Crab, Foie Gras with Caviar, Abalone, Sea Cucumber and Mushroom (至尊三宝)and Supreme Lobster Paofan. If you are a beer lover, don’t forget to try the Lobster Mixed Platter and 3-Litres Amber Lager Tower package. Cheers!!

Thank you very much Jennifer Yeo Consultancy and George Town Tze Char & Craft Beer Team for hosting us.

Food & Drinks: 7.75/10

Value: 7.75/10

Service: N/A (Media Tasting)

Ambiance: 8.5/10

Budget per Person: $26 - $50; $51 - $80

George Town Tze Char & Craft Beer

81 Boat Quay

Singapore 049869

T: +65 6535 6277 / 9682 3826

F: https://www.facebook.com/georgetowntzechar

IG: @Georgetowntzechar

OH: Daily 12.00 – 03.00

George Town – New Authentic Penang Creations and Drinks Line Up [MEDIA INVITE]

Claypot Mutton Stew with Beancurd and Radish

George Town Tze Char and Craft Beef have added NEW Authentic Penang Creations and exciting drinks line up to their menu. These new dishes inspired by signature Penang dishes and perfectly complement the current craft beers, wines, cocktails and also the new range of craft beers, soju and sake.

We started the feast with Crispy Chef's Homemade Chestnut Beancurd ($12). Made from scratch with soya milk, sotong paste, water chestnut and vegetables. It has a light crispy exterior followed by soft, velvety soya beancurd texture and crunchy water chestnut. You will hardly notice the sotong paste, however, it contributes a unique savoury flavour to the dish.

Crispy Chef's Homemade Chestnut Beancurd

Butter Prawns ($20). Huge tiger prawns, deep-fried and deliver a crispy and crunchy texture. The flavour bomb comes from the mini granules of the butterball, made from butter and coconut milk. Eat this together with curry leaves and chilli padi (if you like), it will be an explosion of flavour in your mouth. Best dish with their range of Hitachino Japanese Craft Beers, LD recommend their Red Rice Ale, as it paired well with the seafood as it gives a slight sweetness to the taste buds.

Butter Prawns

Salted Pepper Crispy Brinjal ($12). Probably the only way I will eat eggplant is when it is deep-fried as I don’t like the mushy texture. The crispy exterior, followed by a soft interior and seasoned with salt and pepper, does the trick for me. Pop a few pieces of the brinjal and I really enjoy it as well.

Salted Pepper Crispy Brinjal

Salted Pepper Crispy Brinjal

Penang Laksa Steamed Fish Head ($28). From our previous visits, we know for sure that Charles (the owner) source one of the freshest fish head around. This dish delivers a nice balance of sour and spicy. It has a thick lemak gravy, haeko and topped with assorted vegetables that is signature to Penang cuisine. For those who like a spicier version, you might want to ask them to increase the heat during ordering. Definitely a rice thief! Cool the heat down with the Brewdog Craft beers from Scotland, LD loves their Hazy Jane.

Penang Laksa Steamed Fish Head 

Penang Laksa Steamed Fish Head

Claypot Mutton Stew with Beancurd and Radish ($25). Simply the best dish of the night. Most of us on the table just nods in agreement. The mutton ribs are stewed for more than 6 hours in special sauce producing juicy and succulent ribs. The long braising time also extracts the essence of the mutton into the sauce, absorbs by the radish and beancurd, creating another superb "rice thief" dish. Yummy.

Claypot Mutton Stew with Beancurd and Radish

Salted Egg Yolk Soft Shell Crab ($18). One of the easiest ways to enjoy crab without getting your hands dirty. The crispy batter filled with salted egg yolk, followed by juicy soft-shell crabs. A great dish to have with your drinks.

Salted Egg Yolk Soft Shell Crab

Penang Crispy Fish (Tilapia, $28). This dish brings back the memories of fried fish from a defunct Indonesian restaurant in Singapore. The fish is butterflied, then deep-fried until crispy to the bone. Topped with Haeko (Black Shrimp Paste) base sauce and refreshing garnish. It is delicious, enjoyable and finger-licking good. You can hear the crunch with each bite of the fish.

Penang Crispy Fish (Tilapia)

Golden Chicken ($20 for half chicken and $38 for whole chicken). A dish that requires great skill and painstaking preparation. The chicken needs to be deboned and meat removed. It is then blended with the sotong, stuffed back into the chicken and air-dried. Upon order, the chicken is deep-fried to produce that addictive crispy skin. The version here is has a bouncy flesh, infused with the chicken flavour as well. The taste itself is unique, different from what on offer in the market. A must-try dish here.

Golden Chicken

Golden Chicken

Golden Chicken - The Chicken and Sotong stuffing

To complete the dining experience here, you can freely pair your meal here with craft beer on tap from Brewlander, bottled craft beer Hitachino Nest (Japan) or Brewdog (UK), fine wines, award-winning sake, soju and gin (including Chendol Gin and Rojak Gin). The drinks are curated by Charles, the owner and also drink aficionados, PLUS they are reasonably priced, almost like Happy Hour all day long.

Hitachino Nest (Japan) 

Brewdog (UK)

Soju

You can check out the full review of the original dishes at George Town Tze Char and Craft Beer here.

Overall, it was indeed a pleasure to return to George Town to try out their new dishes. Our personal favourites this round is Claypot Mutton Stew with Beancurd and Radish, Penang Laksa Steamed Fish Head, Penang Crispy Fish (Tilapia) and Golden Chicken. We’ll definitely come back for awesome claypot mutton stew and the rest of the dishes. Cheers!!

Thank you very much Jennifer Yeo Consultancy and George Town Tze Char & Craft Beer Team for hosting us.

Food & Drinks: 8.25/10

Value: 8.5/10

Service: N/A (Media Tasting)

Ambiance: 8.5/10

Budget per Person: $26 - $50; $51 - $80

George Town Tze Char & Craft Beer

81 Boat Quay

Singapore 049869

T: +65 6535 6277 / 9682 3826

F: https://www.facebook.com/georgetowntzechar

IG: @Georgetowntzechar

OH: Daily 12.00 – 23.00

George Town – Penang Style Tze Char and Craft Beer [MEDIA INVITE]

Rendang Crab @ George Town

George Town Tze Char & Craft Beer (“GT”) is a new restaurant in Boat Quay, that offers quality Penang style Tze Char. It is helmed by award-winning Executive Chef, George Tan; Hailed from Ayer Hitam in George Town, Penang. Chef Tan has more than 20 years cooking experience under his belt and won many accolades, including Asia Top Heritage Chef and his signature Rendang Crab won an award at Asia Top Heritage Food Award 2019 by IBF. 

George Town Tze Char & Craft Beer 

Located at Boat Quay, just beside the Elgin Bridge, this 50-seater al-fresco dining area showcases the charming view Singapore River. The settings of the restaurant is casual, where it feels you can just chill out and enjoy the dining experience there. 

Parliament House View

We started the media tasting with Crispy Pumpkin Prawns ($20). The prawns are fresh, fried to till crispy and evenly coated with creamy pumpkin sauce. The pumpkin flavour is a bit subtle, however, you can taste the natural sweetness in the sauce. 

Crispy Pumpkin Prawns

Crispy Pumpkin Prawns

Rendang Beef Cubes ($18). Super Yummy!! The beef cubes are tender, succulent, yet with a perfect chewiness making it enjoyable to bite. The rendang spices are aromatic, solid and absorb into the beef. What a “rice thief” dish. 

Rendang Beef Cubes

Penang Thai Style Squid ($15). The squid is coated with batter and deep-fried. It has a crispy exterior, followed with springy squid flesh. The Thai sweet chilli sauce gave this dish a contrasting taste and uplifting flavour. 

Penang Thai Style Squid

Penang Thai Style Squid

Signature Thai Curry Fish Head ($28). Charles, the boss of GT is very particular with his seafood supplies. For this Ang Go Li (white snapper) fishhead, he only gets this from 1 particular supplier. Although his supplier price is more expensive, the quality is guaranteed. 

Signature Thai Curry Fish Head

The fishhead is super fresh with smooth and firm flesh. The Penang style of curry fishhead has the unique tangy taste, just like their laksa. You can expect a hot and sour fish curry, like a mix between curry and tom yum. 

Menu 1

Kungfu Pork Ribs ($18). Deep-fried pork ribs coated with sweet chilli sauce. It is crispy externally, followed with succulent flesh. It is best eaten together with their homemade pickle, as it balances the sweetness and fattiness in this dish. 

Kungfu Pork Ribs 

XO Signature Hor Fun ($12). GT version of San Lou Hor Fun infused with GT signature XO Sauce. The hor fun is smooth, silky with a slight chewiness but slightly lacking in the Wok Hei department. The gravy not only packs of punch, but it also contains lots of “atas” ingredients such as dried scallops and dried prawns. 

XO Signature Hor Fun

XO Signature Hor Fun

While Chef Tan in charge of the kitchen, Charles, the owner responsible for curating the drink menu. Craft Beers are source from a local brewery, Brewlander, consist of LOVE (Wild IPA), RESPECT (Dark Ale), HOPE (Summer Ale) & PEACE (Hazy Ale). 

Tasting Flight 

The Craft Beer Menu

GT carries 4 types of white wines and 4 types of red wines in their wine list. However, don’t underestimate GT selections, as all wines rank highly on the wine point scale and serve in top restaurants in Singapore. GT also collaborate with locally distilled Gin, Compendium to create Chendol Gin and Rojak Gin. 

Wine and Gin Menu

Chardonay

Since we were around the Boat Quay area the week after the media tasting, LD and I together with 2 other makan kakis decided to drop by and try out their crab’s promotion of $15 per crab. 

Menu 2

Rendang Crab ($15 on Promo, 500gram). The first time we ever tried rendang style crab. The crab is fresh and solid. However, using the same spices as the beef rendang, we find the spices slightly salty and overpowering the natural sweetness of the crab meat. Each crab is cut to 4 pieces, enough to 4 persons to have a share of nice for 1 pax to eat on its own. 

Rendang Crab

After we finish the crab, we found there was a lot of gravy leftover. I suggest you get a bowl of rice, dump it in the balance of rendang gravy and give it a good mix. The result will be awesome, just like those Korean Fried Rice, but with Rendang Version. 

Black Pepper Crab. We love this version of the crab. Thick black pepper sauce coated the crab evenly, packs with punch. The mixture of sweet essence from the crab together with heat from the black pepper is just finger-licking good. Yum Yum. 

Black Pepper Crab

Black Pepper Crab

Barbeque Stingray ($18) with sambal sauce. A solid sambal paste slathered on the stingray. The flesh is smooth, juicy and easily peeled from the bones. One thing I don’t like about bbq stingray is the foul taste of the fish, however, there was none of those smell here. A very fresh fish indeed. The sambal paste is a bit heavy on the seasoning, but it is good to pair with beer. 

Barbeque Stingray

Overall, GT is a good place to enjoy Penang style Tze Char. The seafood selections are fresh and each dish are nicely executed. The beef rendang is a must-order dish. For those wine and beer connoisseur, this is a good place to indulge and do a wine and beer pairing. Cheers! 

Special Promotion (Choose 1) with any purchase of food: 

- $15 per crab (U.P. $40). The crab is around 1/2kg each, with 6 flavours to choose from. 1 crab for every 2 diners; or 

- $1 Live Canadian Oyster (U.P. $3 each). Limited to 6 per pax. 

Thank you very much Jennifer Yeo Consultancy and George Town Tze Char & Craft Beef for hosting us. 

Food & Drinks: 8.25/10 

Value: 8.5/10 

Service: N/A (Media Tasting) 

Ambiance: 8.5/10 

Budget per Person: $26 - $50; $51 - $80 

George Town Tze Char & Craft Beer 

81 Boat Quay 

Singapore 049869 

T: +65 6535 6277 / 9682 3826 

F: https://www.facebook.com/georgetowntzechar

IG: @Georgetowntzechar 

OH: Daily 12.00 – 23.00