Perfect food and wine pairings for extra oomph

Mussels sauteed in bacon and butter sauce.

THE Wine Shop in Penang serves more than just fine wine. It boasts a delicatessen featuring an exceptional array of imported farmhouse cheeses and gourmet meats.

The two outlets in Pulau Tikus (Lintang Burmah) and Bayan Lepas (Olive Residency beside Olive Tree Hotel) carry an impressive range of cheeses, ham, salami, bacon and sausages from Spain, Italy and France.

The cheeses comprise Applewood Cheddar, Prestes Queso Patelo, Taleggio, Tete de Moine, Ammerlander Gouda, Stilton Cranberries, Manchebo and Castillo Semi Cured Goat Cheese.

Cold cut selections consist of Gammon, Iberico Bellota, Salami Ungherese, Lonzino Stagionato, Capocollo Cured and Johnsonville sausages.

And not forgetting the adjoining wine retail section that has a selection numbering over 1,000 labels from around the world.

Wine and cheese as well as wine and cold cuts are perfect pairings. The Wine Shop prepares the Gourmet Cheese Platter and Gourmet Western Platter that are best complemented by Pinot Noir.

The Gourmet Cheese Platter tantalises with three types of cheeses, two types of crackers, dried fruits and grapes, while the Gourmet Western Platter is a delightful combination of assorted deli meats, olives, vegetable crudités, cheese dip, mustard, balsamic vinaigrette, smoked salmon strips, pickles and crispy baguette.

Chef Ang Ming Hock’s creations explode with stunning flavours.

 The Stan Augustus T-bone steak served  with salad.
The Stan Augustus T-bone steak served with salad.

A new dish is the divine Australian Stan Augustus T-bone steak served with Caesar salad and brown sauce.

With every piece weighing approximately 800gm, the steak is meant to be shared.

Ang has also created a superb butter and bacon sauce for his mussel interpretation as one of this month’s specials.

The mussels as featured on the a la carte menu come with a choice of capers and herbs or spicy Cajun gumbo sauce.

Other specials are Buffalo mozzarella & prosciutto pizza, Iberico pork collars and Hokkaido scallops with cheesy tobikko and citrus miso sauce.

Nourishing soups are seafood gumbo stew, Asian oxtail and pumpkin soup.

Salads include ham salad (sliced ham, mesclun salad, nuts, sherry mustard vinaigrette) and deli salad (deli meats, cheese, mixed greens, olives, cherry tomato, truffle honey vinaigrette).

Starters include lumpfish caviar, parma and rock melon, and quesadillas (tortilla filled with bacon, cheese and ham).

For the mains, try the salmon fillet, TWS glazed BBQ pork ribs, fried pork knuckle, ragout of lamb and cheesy pork burger.

Set lunch priced at RM18.90 is served from noon to 3pm daily while set dinner is available at RM180++ per person (minimum of four with advanced booking required).

The Wine Shop also holds monthly wine dinners. An upcoming one is the Andreola Sparkling Wine Dinner at the Pulau Tikus outlet on Oct 24. Hosted by Dr Cristian Maddalena, the event is limited to 30 people at RM280 each.

The Wine Shop (dining area) is open from noon to 1am, while the retail for the Pulau Tikus outlet starts at 9am and Bayan Lepas at 10am. Both shops are closed on Sundays.

For details, call 04-2261824 (Pulau Tikus) or 04-6111885 (Bayan Lepas) or log on to or

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Lifestyle , Northern Region , gourmet guide


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