Hello again to hearty Italian flavours


  • Food News
  • Friday, 29 May 2020

Sigi’s pizzas like Salmone Affumicato (left) and Godfather (right) will thrill tastebuds.

SIGI’S Bar and Grill in Penang is back with its alluring selection of Italian treats so drop by for a hearty weekend lunch or dinner.

For the time being, the seaside outlet of Golden Sands Resort is open on Fridays, Saturdays and Sundays only. Reservations are advised as seating is limited due to social distancing rules.

Available once again are the brick oven-baked thin crust pizzas such as the bestselling Godfather loaded with a quartet of meaty toppings, and the beefy Al Pepperoni.

While many will like the Hawaiian with chicken and pineapple pizza, those wanting punchier Italian flavours can opt for Salmone Affumicato which has smoked fish and ricotta cheese instead.

Equally tempting are the delicious pastas which include the pesto-based Anatra Affumicato with smoked duck, Seafood Aglio e Olio and Spinach Ricotta Ravioli.

The Griglia or grilled items are the other highlights. Tiger prawns, Norwegian salmon, red snapper, barramundi, rack of lamb, spring chicken and steaks are available with a variety of sides and sauces.

Completing the offerings are antipasti, salads, soups and desserts. Many of Sigi’s current recipes were inspired by Peppino’s, a popular Italian restaurant that was formerly at the resort.

An extensive drinks menu offers both alcoholic and non-alcoholic options. Beer prices have also been lowered – good news for those yearning for a pint or two after over two months being isolated at home.

Patrons can dine with peace of mind. Besides table distancing, the restaurant and resort undertake frequent sanitising of surfaces.

Being a Shangri-La Group property, it is governed by a Food Safety Programme that has stringent guidelines on procurement, storage, preparation and delivery.

“We were the first hospitality group in the country to have such a programme when it was introduced in 2001.

“All these practices have since become ingrained among our kitchen and service staff,” said area hygiene and sanitation manager Khoh Soo Oon.

Offering some food safety tips for the public to practise at home, he added: “Don’t keep ready-to-eat items for more than two days. And be sure to immediately chill or freeze leftovers.

“When cooking, portion out only the items you need.

“Don’t refreeze perishables that have already been thawed like meat.

“Avoid using the same cutting board for raw and cooked items to prevent cross-contamination.”

Sigi’s current opening hours are 11am to 9pm. For inquiries or reservations, call 04-8861911.

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