A taste of Malaysia in Beijing's Hotel Jen

Chef Siva (left) is one of Penang's renowned Malay master chefs. [Photo provided to chinadaily.com.cn]

Chef Siva is one of Penang's renowned Malay master chefs and has more than 32 years of experience in Malaysian cuisine. He has worked at several well-known establishments, including KSL Resort Johor Bahru; Traders Hotel, Penang; Swiss Garden Hotel Group; Meritus(SMI) Hotel Group; Pan Pacific Hotel Group and Melia Hotel Group. He has represented the hotel and Malaysian cuisine globally at many competitions featuring Italian, Malaysian/Local, Northern Indian, Asian, fusion, Chinese and European cuisines.

The hotel's Executive Chef Eric has more than 20 years of culinary experience. To serve diners the best delicacies, he places great emphasis on the ingredients' authenticity and freshness. He is also well-equipped with international exposure in a wide plethora of cuisines, such as Southeast Asian, Italian and Mediterranean. His signature dishes include Penang Hokkien Prawn Mee, Murtabak, BakKutTeh and Laksa.

Chef Siva and Chef Eric cooked up a storm to kick off the Penang Food Festival at Café Noir on July 20.

Lively drinks are always a good match for everyone's favourite comfort food. Café Noir has prepared not only the signature Penang Ice Teh Tarik, KalamansiJuice and Bandung, but also coconut water, priced from Rmb20 to Rmb30.

Cafe Noir will serve up a roster of the best Penang dishes in Beijing from July 20 to 30. Lunch and dinner rates start at Rmb148 and Rmb208, respectively, per person. Prices are subject to a 10 per cent service charge and any prevailing government taxes. For further information or for reservations, please contact Café Noir on (86 10) 5907 8888 extension 8416 or e-mail café.hjue@hoteljen.com.

Café Noir, located in the lobby of the Hotel Jen Upper East Beijing, received Morning Beijing's "Best Restaurant of Korean People's Choice" award for two consecutive years and Best Western Style Restaurant by New Western Cuisine Magazine. The café offers contemporary all-day dining, which invites guests to "eat with the eyes" first at the innovative à la carte buffet, featuring Asian and international fare.

Previous 1 2 Next

Previous 1 2 Next