Delicious garden of earthy flavours served at Abbey Road Bistro & Restaurant


  • Eat And Drink
  • Friday, 04 Dec 2015

Seared dorper lamb rack


STUNNING presentations matched by equally bold and stunning flavours... Abbey Road Bistro & Restaurant in Seberang Jaya (Bandar Sunway), Penang, not only appeals to the taste buds but tantalises all the senses.

It is “eat with your eyes first” when it comes to the modern plating; every dish is a visual feast of vivid hues, interesting textures and seasonal ingredients, courtesy of the amazing kitchen team helmed by executive chef Samuel Cheong.

The latest new creations are all about robust earthy flavours with a “garden” feel and a preference for root vegetables. The tastes are more powerful and pronounced with a balanced intensity of flavours for that delicious oomph.

The foie gras with fried duck croquette on potato blinis, olive and caramel soil and balsamic reduction makes for the perfect appetiser with its delectable combination of sweet and salty.

Foie gras and duck croquette
Foie gras and duck croquette.

The entrees of torched anise cream chicken breast, seared Dorper lamb rack, charred rib-eye and pink peppercorn seabass are each distinctly unique with subtle mixes of flavours.

Complemented by sous vide egg, charred butter kailan, garlic chips and cauli puree topped with hollandaise, the chicken breast entices with double dose of creaminess from mixing the egg yolk to the cream-based poultry. 

Oozing old-school flavours, the lamb rack with cauli and basil puree, sauteed zucchini, garlic croquette and cream of Manuka honey is another mouth-watering creation.

The honey-sweetened sauce brings out the best of the baby lamb imported from Australia.

Yet another work of art is the rib-eye with mushroom puree, onion ring tempura, bonito shitake foam, garlic mayo and garden vegetables topped with spinach powder while the seabass with onion and garlic puree, sauteed zucchini and kyuri finished with olive soil and pine nuts is equally indulging.

Other choices on the menu include cream of spinach and potato soup, smoked Hokkaido scallops, arugula and smoked gouda cheese salad, soft shell crab burger and confit of duck pasta.

Torched anise cream chicken breast
Torched anise cream chicken breast.

To further tempt palates are squid ink vodka cream and salmon pasta, seared chicken breast and scallop, and chargrilled grain-fed striploin with sauteed butter greens and red wine glaze.

For something lighter are spicy crispy chicken karaage (deep-fried chicken thigh tossed with chilli flakes and served with wasabi mayo), portobello fries and Alaskan crab cake.

Also do enquire about the daily specials for seasonal produces.

A meal here would not be complete without ordering a drink or two from the extensive wine list as well as gourmet, liquer and spirited coffees, and Twinning’s London premium tea.

Abbey Road has withstood the test of time with not only its culinary ingenuity but also its one-of-a-kind Beatles-inspired setting. With a seating capacity for 50 people, the cosy and intimate restaurant is all about “dine, feast and enjoy”.

Opening hours are from noon to midnight daily except Mondays. For more information or reservations, contact 04-3906655 or e-mail abbeyroadbistro@hotmail.com.



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