關於 top 10 cheese dishes ，我們在網路上蒐集到這些相關的討論、資訊與評價

The concept of Private Dining has been all the rage in Penang in recent months- the novelty experience and excitement waiting for the Chef to dish out their expertly crafted dishes. Yè Yàn Private Dining & Bar 夜宴 is one of the latest spots where you can enjoy your Private Dining experience in town. The menu is constantly changing and there is no fixed theme, the Chef brings out the best he could on the day (depending on the supply sources). There are 2 different types of pricing- the RM108 is a 3-course meal for walk-in diners whilst the RM128 is a 5-course menu with possible add-ons; the premium add-ons has a wide range and could cost up to RM688 (expect to see Iberico Steak, Wagyu Beef, Atlantic Cod etc), a minimum 3 days booking in advance is required. On top of the Private Dining menu, Yè Yàn offers a big Cocktail menu too.

[Starter] Pan Seared Scallop with Honey Caviar
[Starter] Smoked Salmon
[Salad] Tuna Tataki with White and Green Asparagus
[Soup] Tomato Soup with Saffron Tomato Consommé Jelly and Cheese Cracker
[Main] Signature Seaweed Salmon
[Main] Australian Wagyu M5
[Dessert] Home-made Apple Pie
Roku Gin (Rm 38)
Pink Lady (Rm 38)
Orange Island (Rm 38)
Subject to 10% Service Charge
Address: 20-C, Lorong Abu Siti, 10400, Georgetown, Penang.
Business Hours: 5:30 pm to 12 am. Closed on Mondays.
Contact Number: 6017- 458 1249

Full article would be made available on Ken Hunts Food real soon!

The space previously occupied by Arte at Argyll Road is now taken over by the management team from Club J Restaurant, an expansion plan from their existing business. The place retains its sophisticated charm with beautiful art creations still around but Passion (the name for this place) seeks to offer something different than its sister restaurant Club J. Diners can now enjoy their meals at a place with completely different ambiance. Group diners (of 10 pax and above) may make advance booking for the private space on 1st floor to enjoy better privacy and complimentary usage of karaoke system (with visuals). The change to the menu is minimal, with a few dishes exclusively to Passion; the wine list however, remains unchanged. There are set menus available, which offer better values in return; diners may opt for ala-carte with better flexibility. Excellent consistency in food quality, full of surprise-menu, attentive service are some of the great reasons why you should put this place on your radar.

5-Course Set Dinner- RM145
[Amuse Bouche] Salmon Croquette
[Appetizer] Smoked Salmon Salad | Mushroom and Duck Salad
[Soup] Chicken Soup with Chicken Ricotta Cheese Ravioli and Bacon
[Pre-Main] Pan Seared Hokkaido Sashimi Grade Scallop
[Pre-Main] Foie Gras on Fruit Compote (Rm 58 ala-carte/ top up Rm 15 for set dinner)
[Main] Japan Wagyu A5 Sirloin (Market Price/ Requires Booking)
[Main] New Duo Prawns- Thai Style and Cheese Baked (Rm 140 ala-carte/ Rm 225 set dinner)
[Dessert] Tiramisu
Subject to 10% Service Charge
Address: 25, Argyll Road, 10050, Georgetown, Penang.
Business Hours: 11:30 am to 2:30 pm, 6 pm to 10 pm. Closed on Tuesdays.
Contact Number: 6017- 257 0173

Full story to be shared on Ken Hunts Food real soon!

With an overwhelming Japanese food options across the Penang's landscape, it can be a challenge to reconcile and think of which one to go to. But if you are looking for a place with modern, relaxing ambiance without putting a dent on the wallet to enjoy a quality Yoshoku (Japanese-styled Western Food), head to J Garden. Celebrating its 5th anniversary this coming August (2020), the Japanese-styled restaurant has moved from its previous location (Persiaran Bayan Indah) to its current place at Belissa Row (Pulau Tikus). Like its previous setting, the restaurant has a simple but relaxing atmosphere. On the menu, it carries all the well-loved signature dishes with over 50 unbelievable dining deals await, offering a wide spectrum of classic and contemporary Japanese meals.

Authentic Cha Shu Don (Rm 22)
Tender Chicken Nanban (Rm 25/ top up Rm 6 for set)
Melted Cheese Doria (Rm 24)
Seafood Soup Spaghetti (Rm 33)
Taste Omelette Curry Rice (Rm 23)
Pork Hamburger Steak with Demi-glazed Sauce (Rm 27)
Gorgeous Smoked Salmon Salad (Rm 16)
Romantic Tiramisu (Rm 16)
[Tea Time Menu] French Toast (Rm 10 for original/ Rm 12 for Sour Cream/ Rm 12 for Matcha Sauce/ Rm 12 for Orange Sauce)
[Tea Time Menu] Fruit Sandwich (Rm 14)
[Tea Time Menu] Japanese Curry Toast (Rm 9)
Subject to 10% Service Charge
Additional Information: 368-1-1, Belissa Row, Jalan Burmah, 10350, Georgetown, Penang.
Business Hours: 11:30 am to 10 pm on every Monday to Thursday, 8 am to 10 pm on Fridays, Saturdays and Sundays. Opens Daily.
Contact Number: 604- 446 2230/ 6016- 294 2239

Full story to be shared on Ken Hunts Food!

Beef Tartare by Jimmy's Table

If you know me, you know I love my beef tartare. It's something about raw beef that gets me excited, and whenever I see this on a menu, I always order it. This is one of my favorite dishes to eat when dining out. Making this dish is much easier than it looks. My version is a bit elevated with more ingredients to give it more layers. I hope you like it!

Ingredients 食材:
10-16 ounces of raw beef tenderloin or sirloin (沙朗)
2 tablespoons of finely minced shallots (生紅蔥頭)
3 tablespoons of fried shallots (炸紅蔥頭)
1 tablespoon of capers (酸豆)
2 tablespoons of Whole grain mustard (顆粒芥末醬)
2 tablespoons of Dijon mustard (傳統芥末醬)
1 tablespoon of Horseradish (optional) (西洋山葵)
2 tablespoons of Sriracha chili sauce (是拉差香甜辣椒醬)
2 tablespoons of Balsamic vinegar (巴薩米克醋)
2 tablespoons of Extra virgin olive oil (橄欖油)
Black pepper - for taste (黑胡椒)
Salt - for taste (鹽)

Finishing Ingredients 撒料調味:
Arugula (芝麻葉)
Balsamic vinegar (巴薩米克醋)
Extra virgin olive oil (橄欖油)
Parmesan cheese (帕瑪森起司)
Crackers (saltines or wheat crisps) or toasted french bread slices (薄脆餅乾or法國吐司)
Raw egg (yoke only) (生蛋黃)

STEP 1
Prepare the beef for cutting. If the beef is already frozen, then let it defrost a little. If the beef is already defrosted, put the beef in the freezer for 15-20 minutes so that the meat freezes a little and is hard to easily slice. If the beef is too soft (aka defrosted all the way), then it will be really hard to cut the beef into fine slices, strips and cubes. By the time you finish making the dish, the beef will be perfectly cold to eat.
步驟 1
準備牛肉，若是冷凍的稍微解凍一些些，若已解凍則放入冷凍15-20分鐘。解凍的生牛肉較難切成丁狀。不用擔心冷凍的牛肉，當你做完這道菜時，肉也達到可以食用的完美解凍狀態了。

STEP 2
Cut beef slices about 1-2 mm thick. Then take the slices and cut them into 1-2 mm strips. Lastly, turn the beef around and cut the strips into small beef cubes/pieces. Put beef into a large mixing bowl.
步驟 2
將牛肉切1-2公分厚，接著再切成1-2公分的條狀，最後將條狀牛肉切成小丁狀，放入大的攪拌碗中。

STEP 3
In the bowl, add in 2 tablespoons of whole grain mustard, 2 tablespoons of dijon mustard, 1 tablespoons of horseradish, 3 tablespoons finely minced shallots, 3 tablespoons of fried shallots.
步驟 3
接著開始加入調味至碗中：2湯匙顆粒芥末醬、2湯匙傳統芥末醬、1湯匙西洋山葵、3湯匙生紅蔥頭、3湯匙炸紅蔥頭。

STEP 4
Add in 2 tablespoons of Extra virgin olive oil, 2 tablespoons of Balsamic vinegar, 2 tablespoons of Sriracha chili sauce and 1 tablespoon of capers. Add 1/2 teaspoon of sea salt and black pepper. Finally mix everything together evenly.
步驟 4
再加入兩湯匙初榨橄欖油、2湯匙巴薩米克、2湯匙是拉差甜辣醬、1湯匙酸豆。1/2茶匙海鹽及黑胡椒。接著將所有的調味跟牛肉混合均勻。

STEP 5
For plating, start with a bowl of arugula leaves. Add in balsamic vinegar and olive oil. Grind a bit of black pepper for taste.
步驟 5
在碗中放入生芝麻葉，加入巴薩米克醋醬、橄欖油、磨一點點黑胡椒，接著簡單混合。

STEP 6
Drain and lay arugula salad onto plate. Use a metal ring (optional) and lay on top of the salad. Fill in the ring with beef tartare until it is full. Press down on the top to flatten the top. Remove metal ring.
步驟 6
將芝麻葉瀝乾，擺放在盤子中間，用金屬的圓形模型放在盤子中間、生菜上面，將預攪拌好的牛肉填滿模型，接著將模型取掉。

STEP 7
Carefully crack an egg and separate the egg white and egg yoke. Carefully place the egg yoke on top of the beef tartare.
步驟 7
小心地將蛋白及蛋黃分離，將蛋黃放上牛肉塔的上方。

STEP 8
Shred some parmesan cheese on top. Grind a bit of black pepper for taste and plating. Place a spoonful of whole grain mustard on the plate and add a few crackers to the side.
步驟 8
磨一些帕瑪森起司、黑胡椒在整道菜的上面，再放一匙的顆粒芥末醬在旁當佐醬、放上薄脆餅乾或法國吐司當搭配，這道菜就完成了。

__________________________
Directed＆Edited by Apple
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Serving suggestion : 1 dishes

【Ingredients】
■Spicy Teriyaki
Chicken Breast 180g
Ebara Teriyaki Sauce 150g
Cayenne Pepper 1 ¼ tsp
■Mixed Sushi Rice
Sushi Rice 190g
Furikake (Japanese Seasoning) 10g
■Assembling
Sushi Rice with Furikake 100g
Cheddar Cheese 3 pcs
Sushi Rice with Furikake 100g
Spicy Teriyaki Chicken (10 slices) 1 pcs
Mozzarella Cheese 70g
Mayonnaise 20g
Spicy Teriyaki Sauce 20g
Spring Onion 1g
Chili Strips 1g

【Steps to cooking】
1. i. Mix Ebara teriyaki sauce with cayenne pepper to create spicy teriyaki sauce.ii. Mix sushi rice with Furikake (dry Japanese seasoning)iii. Pan sear chicken slices until half cooked.iv. Add spicy teriyaki sauce and simmer.
2. i. Preheat the oven to 220°C.ii. Place mixed sushi rice, cheddar cheese, sushi rice accordingly, into an Oshi sushi mould.iii. Remove pressed sushi from mould.iv. Place spicy teriyaki chicken and mozzarella cheese accordingly, onto the Oshi sushi.v. Place Oshi sushi into a preheated oven for 8 minutes.vi. After 8 minutes, remove baked Oshi sushi from the oven.vii. Top Oshi sushi with mayonnaise, Ebara teriyaki sauce, spring onion, and chilli strips.viii. Ready to serve.

SUBSCRIBE for new videos every week: https://www.youtube.com/user/joannasohofficial Oven-baked recipes are a life-saver for those who are busy. All you need is to do a little bit of prep work, pop it all in the oven, and you can get on with doing what you need to, while a nutritious meal is cooking for your family.

It’s a healthy and wholesome meal all in one tray. The formula is really simple. Combine Protein + Vegetables + Oil + Seasoning and you have your dinner! Watch this video!

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READ below for the recipes and steps.

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ROASTED CHICKEN W MIXED VEGETABLES (serves 2)
1. 2 Chicken Legs Quarter – 336Cals each
2. 2 Carrots, sliced – 50Cals
3. 1 head Broccoli – 98Cals
4. 1 Sweet Potato, sliced into cubes – 112Cals
5. 1 Red Onion, sliced – 46Cals
6. 6 Garlic Cloves, crushed – 27Cals
7. 1 tbsp. Olive Oil – 69Cals
8. 1 tbsp. Apple Cider Vinegar – 3Cals
9. ¼ tsp. Fresh Rosemary, chopped
10. ¼ tsp. Mixed herbs
11. Salt & Pepper to taste

Steps:
1. Pre-heat oven to 425°F/220°C.
2. Rub the chicken legs with olive oil. Season with fresh rosemary, salt and pepper. Set aside.
3. Next, make a bed for the chicken pieces by arranging the vegetables on the bottom of a baking dish. Season the vegetables with a little bit of olive oil, apple cider vinegar, salt, pepper, mixed herbs and some rosemary.
4. Transfer and arrange the chicken legs on top of the vegetables.
5. Bake for an hour or until chicken is cooked through.
6. Serve warm!

Per serving: 540Cals


BAKED SALMON & ZUCCHINI (serves 1)
1. 1 Salmon Fillet - 416Cals
2. ½ Zucchini, halved lengthwise and thinly sliced – 9Cals
3. ½ cup Cherry Tomatoes, halved – 13Cals
4. ½ Lemon, slices, plus 2 teaspoons fresh lemon juice – 8Cals
5. 1 Garlic Cloves, minced – 4.5Cals
6. ¼ tsp. Rosemary, chopped
7. ¼ tbsp. Olive Oil – 17.5Cals
8. Salt & pepper to taste

Steps:
1. Preheat oven to 350°F/180°C.
2. Let’s prep the salmon. Marinade the salmon fillet with olive oil, salt & pepper, chopped rosemary and garlic clove. Gently massage the seasoning into the salmon and set aside.
3. Next, line a baking tray with tin foil. Then make a bed for the salmon fillet by arranging all the vegetables on the bottom of a baking dish and season with salt and pepper.
4. Place the salmon and drizzle with freshly squeezed lemon juice. 5. Seal it all in tightly. Place into oven and bake until cooked through for about 30 minutes.
5. Enjoy warm

Per serving: 468Cals


AUBERGINE & BLACK BEAN RATATOUILLE (serves 4)
1. 2 Aubergines, sliced – 272Cals
2. 1 Zucchini, sliced – 33Cals
3. 1 tbsp. olive oil – 69Cals
4. 1 can Diced Tomato – 108Cals
5. 1 can Black bean- 316Cals
6. 1 Onion, chopped – 46Cals
7. 2 Garlic Cloves, chopped – 9Cals
8. 25g Grated Parmesan -108Cals
9. ¼ tsp. Cayenne Pepper
10. Salt & Pepper to taste

Steps:
1. Pre-heat oven to 220°C.
2. In a large bowl, season the aubergine and zucchini slices with olive oil, and salt and pepper. Set aside.
3. To make the sauce, mix together the diced tomato, black beans, onion, garlic, cayenne pepper and salt & pepper. Set aside.
4. Now let's assemble the dish. In a baking dish, arrange the aubergines and zucchini slices in a single layer.
5. Next, pour in a layer of the black bean sauce. Then top it up with another layer of aubergine and zucchini slices. Repeat until the baking tray is filled.
6. Finally, sprinkle with some grated cheese. Bake in the oven for 30 - 40 minutes until the top layer is golden brown. Serve hot.

Per serving: 241Cals