I had dinner at Ming Garden Chinese Restaurant in Penang Times Square last night. It is located in Birch the Plaza building on the second floor. The address is below:
Ming Garden Restaurant
77-2-28 Penang Times Square
Tel: 604 226 9977
Above is a snapshot of the grand entrance with pixue or some Chinese mythological creature that is believed to bring luck and prosperity to its owner. I love the bouquet of red roses on the table with pamphlets of different cuisines and prices to choose from. Since it was opened yesterday, there were congratulatory bouquets of flowers to the owner and also look good to welcome new visitors.
Here is the decadent ambience with velvet covered chairs and embellished with buttons behind to complete the dining furniture set. Complementary maroon serviettes match the color of the velvet-covered chairs. At the top, large lotus-designed lights hang precariously over the tables. There are private function rooms too for those who wish to dine quietly away from the glare of the public eye. Usually millionaires and the well-heeled will choose to reserve a private function room to eat in complete privacy. There were about 3 very large screens showing Andy Lau's concert performance in Hong Kong and audiences bopping to the lively rhythm. It sounded more like Michael Jackson's Thriller but sung in Cantonese.
While waiting for our set dinner, we were served Chinese tea and 'acak' as appetizer prior to the food. 'Acak' consists of julienned carrots, cucumbers and yam bean seasoned in vinegar with peanuts and chilly added for that extra oomph. The taste was piquant and spicy, teasing the taste buds for more to come.
This is the real appetizer as part of the set dinner with a spoonful of fresh scallop, bits of fried scallops served above the braised asparagus. It is garnished with parsley, julienned carrots with a purple petal of an orchid. In the dessert glass are 2 pieces of some crunchy batter mixed with delicious condiments. It was just heavenly tasting them.
The next dish of the set menu was braised shark's fin soup with crab meat in casserole. The shark's fins soup were scrumptious and the crab meat fresh and tangy. There were generous portions of them too.
This is stewed sea cucumber with mushroom and fish maw wrapped in aluminium foil. A dark purple orchid with green parsley embellish the meal. Inside the aluminium foil was also pacific clam, black Shitake mushroom and abalone mushroom. The thick gravy was just as tasty as it looks.
The next dish was deep fried grouper fillet in Cuba style but I accidentally deleted the photo as I was trying to remove spare pictures. The above meal was the second last dish before dessert and consists of fried ee-fu noodles with crab meat. All the meals were served in small portions so that they are not too overwhelming and filling. They were of appropriate portions enough to fill a hungry stomach.
This is the finale of the set meal and the sweet dessert consists of coconut with longans topped with ice cubes in syrup. The Chinese tea helps in the digestion and washes down the remaining oil. On the whole the six course set dinner meal for two cost more than a hundred ringgit (USD 33.00) which is quite reasonable considering the tastiness of the meal.