Valentine Day Celebration at David Brown's Restaurant @ Penang Hill

Valentine in 2019 marks a different yet exciting Valentine celebration for us. We went to David Brown's Restaurant at Penang Hill for a romantic dinner, courtesy of the management of David Brown's Restaurant.

The great food was enhanced by the intimate atmosphere prepared by the restaurant for an overall extraordinary experience. Various heart shaped coloured balloons were used to decorate the vicinity of the restaurant, all the way from the staircase leading to the main building to your chairs. Besides, dining in a garden illuminated by lights and overseeing the panoramic view of Penang town gave an exceptional experience in this special occasion.

Valentine Day Celebration at David Brown's Restaurant @ Penang Hill

Menu for Valentine Day at David Brown's Restaurant is a 5 course menu - appetizer, soup, entree, followed by petit four, ended by a dessert and a choice of coffee or tea. It was such a well executed menu that with such a finesse in quality and well balanced flavour.

Complimentary buns

Prawn Cannoli

The dinner started light with Prawn Cannoli, a fusion between Asian and Italian. The Canolli was filled with prawns instead of the conventional cheese, then dressed with seafood bisque and topped with sweetcorn puree to give a mixture of sweet and a tad spicy sensation. A charcoal tuile and chervil were used to spice up the flavour.

Cream of Zucchini

Next on a menu is a warm and creamy soup - Cream of Zucchini. The enriched soup did a marvelous job by warming up the body in the chilling cold weather in Penang hill, though it might be high calories. This justified the smaller portion of the soup.

Pan Seared Line Caught Local Barramundi

Charcoal grilled aged black Angus ribeye

For entrees, there are 3 options, namely Charcoal Grilled Aged Black Angus Ribeye, Pan Seared Line-Caught Local Barramundi and Sous Vide Chicken Ballotine.

We opted for Pan Seared Line-Caught Local Barramundi, a fresh catch that offered a mild sweetness with dense flesh. It is cooked to possess a slight crisp skin, and having the fish along with the baby spinach introduced a more solid sweetness. Meanwhile, the orange hollandaise did a great job in introducing some acidity into the dish.

Another entree we had was so memorable that its name still ring the bell the moment I am writing this. It is Charcoal Grilled Aged Black Angus Ribeye, and you can choose the doneness depending on your preference. We had a medium rare which gave it a bouncy internal texture with a well browned skin. Needless to say, the taste is awesome. Eating it along with the potato gratin, beetroot puree, fresh horseradish sauce or beef jus gave a different sensation respectively.

Petit Four: pistachio chocolate Éclair, Lemon jam tartlet with French meringue, Pandan Crème brûlée

Apple Lime Granite

Then, we were served Petit Four that includes Pistachio Chocolate Eclair, Lemon Jam Tartlet with French Meringue, Pandan Creme Brulee and Apple Lime Granite. Strong French influences were seen on the dessert preparation, and we particularly indulged in the Pandan Creme Brulee. We thought the Lemon Jam Tartlet with French Meringue was executed well, as the sweetness was fine tuned and not excessive.

Chocolate Lava Cake

The dessert of night is Chocolate Lava Cake, served with strawberry compote, vanilla ice cream with a bedding of hazelnut crumble. Mix every element of the dessert to make up a striking dessert to end your Valentine day celebration here.