Gastronomical delights at the Gurney Food Hall
V. Sivaji | 16 November 2020 | 0 | Dine , Events , Hotels , Live , Shop , Spotlight , Travel , Travel Buzz
Stringent measures were taken to shortlist and identify potential food operators at the newly opened Gurney Food Hall at the Gurney Plaza shopping mall in Penang.
This also included taking into account the taste and quality of the food being served.
Therefore, the management of the popular mall had to go to great lengths to seek and source only the best of food operators.
Take for example the Thailander outlet, as the name suggests, they serve authentic Thai dishes namely sticky rice with mango, Southern Thai Fried chicken, the popular papaya salad or Som Tam and Thai Rendang (chicken) to name a few.
Coming from a Thai heritage, Wil Gooi who is no stranger to authentic Thai cuisine.
Having a Thai mother, he spent his childhood days in Songkhla and returned to Penang at the age of ten. He later pursued a culinary course to perfect his craft.
“The response has been good so far as we use only the best of ingredients we source from Thailand and here,” said Wil who operates the outlet with four helpers.
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Another popular outlet is the Penang Hong Zhai serving White Curry Mee, Hokkein Prawn Mee and Loh Mee.
The group which started in Singapore hopes to open more outlets in Johor and Ipoh soon.
“We also cater for private and wedding functions and have our own recipe for our dishes,” said chef Yoong Toy Hoong who comes with 16 years of expertise in the restaurant and hotel industry.
He adds that they make their own chilli paste with fresh ingredients and herbs for their dishes.
“Our group is also known for our economy rice, bak kut teh, nasi lemak and nasi padang,” he adds.
As for William Tan and his wife Ester Wong, they run the “Ang Moh Chiak Western Kitchen outlet. Tan has been keen in the food and beverage industry from the early days.
Their signature dish is the authentic Hainanese chicken chop. The recipe for this dish is 80 years-old as his father-in-law was the chief chef at the iconic Loke Thye Kee along Burma Road.
“The home-made recipe is an 80 years-old recipe and it is not surprising that the response has been very encouraging. Meanwhile, the wedges for the dish are home made and not commercial.
“The chicken is marinated with herbs and spicy to get the right flavour. We also serve pasta and the Olivia aglio e olio named after the popular Hollywood actress, Olivia Newton John,” said Tan to Where2lifestyle.
Meanwhile, the Chennai Express is also among the sought after outlets at the food hall serving authentic Indian dishes like tosai, capati, roti jala, puri and the likes.
We also have another outlet called the “Tamarind” which serves Thai food with a Malay cooking style,” said Previna, the F&B manager.
With a massive area of 33,000 sq ft (including common areas) they offer great choices representing important landmarks in Penang, namely, The Port, The Pier, The Palm and The Patio.
The dining hall has a maximum seating capacity of 600 pax and is arguably the largest upscale food court (pork free) in Penang Island.
There will also be six restaurants, 25 physical stalls (3 pre built container concept, 16 confirmed brands while some brands who have taken two stalls at a time
The Gurney Food Hall is located on the fourth floor of Gurney Plaza.
The group which started in Singapore hopes to open more outlets in Johor and Ipoh soon.
“We also cater for private and wedding functions and have our own recipe for our dishes,” said chef Yoong Toy Hoong who comes with 16 years of expertise in the restaurant and hotel industry.
He adds that they make their own chilli paste with fresh ingredients and herbs for their dishes.
“Our group is also known for our economy rice, bak kut teh, nasi lemak and nasi padang,” he adds.
As for William Tan and his wife Ester Wong, they run the “Ang Moh Chiak Western Kitchen outlet. Tan has been keen in the food and beverage industry from the early days.
Their signature dish is the authentic Hainanese chicken chop. The recipe for this dish is 80 years-old as his father-in-law was the chief chef at the iconic Loke Thye Kee along Burma Road.
“The home-made recipe is an 80 years-old recipe and it is not surprising that the response has been very encouraging. Meanwhile, the wedges for the dish are home made and not commercial.
“The chicken is marinated with herbs and spicy to get the right flavour. We also serve pasta and the Olivia aglio e olio named after the popular Hollywood actress, Olivia Newton John,” said Tan to Where2lifestyle.
Meanwhile, the Chennai Express is also among the sought after outlets at the food hall serving authentic Indian dishes like tosai, capati, roti jala, puri and the likes.
We also have another outlet called the “Tamarind” which serves Thai food with a Malay cooking style,” said Previna, the F&B manager.
With a massive area of 33,000 sq ft (including common areas) they offer great choices representing important landmarks in Penang, namely, The Port, The Pier, The Palm and The Patio.
The dining hall has a maximum seating capacity of 600 pax and is arguably the largest upscale food court (pork free) in Penang Island.
There will also be six restaurants, 25 physical stalls (3 pre built container concept, 16 confirmed brands while some brands who have taken two stalls at a time
The Gurney Food Hall is located on the fourth floor of Gurney Plaza.
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