RESTAURANT DC specializes in prix fixe 5 or 7 course tasting menus for 20 people a night. Delight yourself with seasonally focused dishes celebrating the best of the harvest in a beautiful setting and great wine. Resident cheese expert and wine consultant Arnaud occasionally plays the guitar for guests. DARREN CHIN comes from fine culinary stock. Seasoned with the basics, he finds inspiration from classical French and modernist techniques to showcase each ingredient at its best. Pulling off a multi-course meal that feels fluid and fun is Chin’s forte and we’ll be looking out for more of the chef’s signature seafood medley – a selection of the catch of the day finished off with a rich seafood emulsion.
THE SKILLET AT 163 comes into its fifth month strong, serving modern European food with an Asian flair and touch. Enjoy cross-border savouries such as chicken mille-feuille, Korean kimchi fries, and the nasi lemak inspired sandwich. For a sweet and elegant finish, try out the “Texture of Chocolate”, a dessert experience that piques the four senses; sound, touch, sight, and taste. Executive chef RAYMOND THAM honed his tastebuds abroad mainly in the United Kingdom where he trained at the Wentworth Golf Club under pastry chef Pascal Cialdella, and the island of Bermuda as Senior Chef-De-Partie of the Fairmont Southampton hotel. Tham continues to travel the world as a chocolate consultant for Barry Callebaut Asia Pacific’s research and development division.
STEAKS & LOBSTERS opened on 8th August 2015 with 120 pax reservations. Most nights have a “sorry we’re full” sign pasted to the menu board in front so we recommend calling beforehand. Look out for the bright green and yellow signage. NICHOLAS THANG has opened over 12 restaurants in three years, four of them his own; both Burger Junkyards, Steaks & Lobsters, and The Manzo Project (manzo means beef in Italian). Thang says the best dish he’s created for Steaks & Lobsters would be the secret sauces that accompany each dish, all researched-to-match and concocted by Thang himself who has a gold medal background in Chinese cooking. We’re guessing inspiration also comes from the stash of Indo mee the chef has squirreled away for comfort food cravings.
Alison Fraser is the director of operations of Zinc | lnVision Hospitality (ZIH) Malaysia, a Bangkok based Hotels group, which specializes on midscale hotel brand in South East Asia. She shared her thoughts on the directions of GLOW Penang and why is it important to have a hotel which absorbs local character and sits comfortably in its neighborhood.