Memorable. It was one of our most unforgettable dining experiences ever. We’re eternally grateful!
05/17/13, Friday, Eastern & Oriental Hotel Penang, Malaysia. My family and I were fortunately invited by E&O to a 3D2N luxury accomodation at one of the five-123-square-meter-Corner Suites, among its 117 units of 55-square-meter-Superior Suites located at the newly built, Victory Annexe wing (our experience & views on the hotel suites, other F&Bs & facilities plus our personal recommendations will be on a separate post on this blog series about E&O).
On top of the many exclusive privileges for guests at Victory Annexe that my family and I enjoyed, such as daily breakfast in either Sarkies at its ground floor (which we already sampled previously; blog post HERE!) or in Planter’s Lounge at its 6th level that also serves evening cocktails, E&O was more than generous to invite us as well, to a weekend family dinner at the hotel’s fine dining restaurant, 1885.
My son & I at the living room of E&O Hotel Penang’s Corner Suite before heading to dinner at 1885.
My wife, Tina & our son, Gabby at the hallway connecting Victory Annexe Wing & Heritage Wing.
1885 is located at the ground floor of the historical Heritage Wing of Eastern & Oriental Hotel Penang, which is a few-meter-walk from where we checked in. Stepping inside the restaurant felt surreal; the atmosphere was absolutely different. I silently observed Tina and Gabby’s reactions when all of us allowed the moment to just sink in. It was truly an amazing treat for the three of us!
“Named for the year that the E&O Hotel was established, 1885 offers classical yet contemporary cuisine in an elegant environment in the finest traditions of colonial fine dining.
The selection of inventive fusion dishes from our accomplished chefs, accompanied by a superb selection of wines, marks 1885 as the perfect choice for an enjoyable dining experience.
Traditional English Afternoon Tea is also served in this elegant setting. Candlelit tables, starched linens, silver service, and attentive staff create a magical experience.” ~sourced from http://e-o-hotel.com/1885/
Every table was set simply in tuned with the E&O’s theme : Timeless elegance.
The view from where we sat.
A set menu was specially prepared for us courtesy of the Chef, who happened to be on a special assignment in another Malaysian state that night. Nonetheless, the 6-course-meal was obviously well thought of and was nothing short of impressive.
The set menu for Tina & I.
One of the strongest points that impressed us with 1885 was the fact that they provided a kiddie-dinner-menu for Gabby. Believe me, having separate adult and children’s menus means so much for a family of diners! As in our case, Gabby got to exercise his decision making when he trusted his very own taste in selecting between choices from appetizers to entrees and desserts.
Waiting for our orders was never an issue since we’re entertained by a very soothing and relaxing music that further enhanced the over all ambience of 1885 and of course, made our lovely epicurean experience even more remarkable. A pianist was playing pieces from our wonder years! Love songs commonly heard on the radio during late 80s and 90s were beautifully played on the piano throughout our 7PM to 11PM dinner.
I didn’t expect 1885 to be filled with diners that night but tables were almost packed. I may have underestimated not the restaurant itself, but the choices of guests when it comes to eating places in Penang. It was a great proof that there’s really a market for high-end and quality-dining amidst the volume of affordable hawkers in this Malaysian gastronomic paradise!
Our dinner kicked off with a variety of breads on a basket carried by waiters from table to table.
Herbed and salted butter on bread never fails to stimulate!
Tina and I opted to have different entrees. The choices were usual but the plates were extraordinary. It was a toss between seared fish and baked steak. In as much as I wanted to dunk my fork on a handsome slice of Wagyu Fillet Mignon, I allowed Tina to have it since she liked it over the cod fish and I thought, she’d eventually share it with me, and she did, hehehe!
Because we’re having fish and beef dishes, white and red wines to complement everything were mandatory. I like! 
The service of 1885 staff was impeccable. They were highly courteous, quick and attentive. Kudos! To us, they deserve a raise!
Not merely because we’re far from being wine connoisseurs (well, surely we’re not!) but I personally have confidence with established restaurants’ recommendations. So when one of the staff asked us of what wines we like, we threw the question back to him politely. With a smile, he instantly suggested Fire Road Pinot Noir 2011 from New Zealand and LFE Chardonnay 2012 from Chile.
Fire Road Pinot Noir 2011, New Zealand.
Luis Felipe Edwards Chardonnay 2012, Chile.
It was indeed, a fine dining but our conversation remained casual. Gabby discussed his wishes on how to celebrate his upcoming 9th birthday in his school here this October; he already had ideas in mind from the cake, to his requested fried chicken fillet strips with home-made gravy for his mom to prepare for his classmates and teachers, and the gifts that he’d like to receive -what else but toys!
While Tina & I were savoring wines, the little boy wonder was gulping iced water.
One by one, our plates arrived on our table.
Amuse Bouche. This bite-sized hors d’œuvre was Ratatouille; rich with tomatoes and veggies. With no overpowering flavor, Tina and I found it just fine.
Between Tomato Soup and Creme of Mushroom, Gabby chose the latter and he liked it a lot, leaving his soup bowl empty in few sec.
Creme of Mushroom Soup, Buttered Crouton
The greens came in next.
Rocket Salad. Cherry Tomato, Herb Ricotta Cheese Crouton Cracked Black Pepper
Must have detailed shot…
I asked my wife if she like it the way I do and we’re both on the same page. Cheesy and crunchy leaves with mild hints of anchovies. The fusion was effectively tasteful!
If Gabby had Creme of Mushroom Soup, Tina and I had the Lobster Bisque.
Lobster Bisque. Lobster Fricassee, Garlic Bread Croutons. We both love seafoods; no explanations needed.
Then it was time to cleanse the palates.
Sorbet
The test of patience and understanding happened when a wait staff committed mistake in mentally jotting down the orders. Between Carbonara and Bolognese Pasta, our little-big boy told the waiter he likes the former. After several minutes of waiting, a pasta plate with red sauce landed on our table.
Gabby to Tina : “Ma, is this Carbonara?”
Pasta Bolognese
We looked at each other and without wasting a minute, I called the attention of the waiter. Told him that our boy wants Carbonara and not Bolognese. The staff apologized, took the plate and positively replied that he’ll prepare another plate with Carbonara sauce; he even asked us if he can use Rigatoni. To me, that’s being customer-friendly!
Gabby’s choice :
Rigatoni Carbonara
Tina and I saw how Gabby literally devoured his Carbonara. It was even piping hot when Gabby had his fork with pasta to his mouth, one after the other. We were in awe watching him eat. It must be that good!
Baked Wagyu Fillet Mignon. Anna Potato, Lotus Tempura, Spinach Shallot Glaze
Detail shot…
1885′s Baked Wagyu Fillet Mignon passed Tina’s disriminating taste! She had it medium-well and even commented to me that it nearly tasted her favorite fillet mignon dish that she ate in one of the most regarded restaurants in Tagaytay City back home. She shared to me a generous chunk and I effortlessly understood her praises for the dish. It must be the quality of beef plus the meticulous method of cooking. The potato side dish was not merely chopped and fried but was creatively done in thin and layered servings.
My plate :
Seared Cod Fish. Sauteed Soba, Beans Sprout, Tempura Prawn, Sesame Soya Dressing
The cod fish was well seasoned; neither bland nor too salty. It perfectly complemented the crispy prawn tempura. What made the dish soared to the highest heavens was pairing it with sauteed soba. I only hoped for another similar plate that night! 
And the waiter’s recommendation of chardonnay? I never had a doubt.
Gabby thought of having Single Scoop Ice Cream over Trio Flavored Ice Cream from the kiddie menu.
Vanilla Ice Cream
If Gabby only had the very common yet classic, vanilla flavored ice cream, 1885 prepared a uniquely textured and bitter-sweet dessert plate for Tina and I.
Toffee Mascarpone Cheesecake. Maple Sauce, Cinnamon Cherry, Almond Shortbread
It’s hard to fake it; we liked every plate from the very first one to our dessert. Just look at the smile of my lovely wife. Naks! 
At this point, we’re almost struggling with satiation. Tina and I told the wait staff that since our Corner Suite has coffee making facility, we had to let go of having coffee at 1885. However, we got a word that they already began brewing it, so we happily gave in. What’s a pretty meal without coffee ending (or to some, tea) anyway?
Freshly Brewed Coffee (or selection of Gourmet Tea)
The happy diners!
Before writing this, I asked Tina and Gabby of their honest comments with the service, ambiance and food of 1885 and I got no negative response. I only heard from both of them, “Masarap!” or in Bahaya Malaysia, “Sedap!”
We wish to come back for some English Afternoon Tea next time.
>><<
STAY TUNED for MORE of this E&O BLOG SERIES!
1885 | Eastern & Oriental Hotel | 10 Lebuh Farquhar, 102oo Penang, Malaysia | Operating hours : 2PM-11PM (daily), English Afternoon Tea is served from 2PM to 5PM | website : http://e-o-hotel.com/1885/
*While this is a sponsored blog post, the words are all mine unless quoted, and were never influenced by anyone.
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