Markus Restaurant, Penang, Malaysia
A month ago, I was invited to have a dinner at Markus Restaurant located in 37F, Jalan Cantonment, 10250 Pulau Tikus, Penang - a modern Italian Cuisine and a non-halal restaurant.
Monday - Sunday
Lunch 12:00PM - 3:00PM (last order 2:30PM)
Dinner 6:00PM until late (last order 10:00PM)
Closed on Tuesday and on certain Public holidays
(will only open for special events or private parties only)
Email - email@example.com
Telephone - +604 2261 443
They have corkage policy. For Wines and Champagne, you have to pay 30RM per bottle as it is applicable for the service and glassware that they provided. Alternatively, you can choose from their extensive range of wines and champagnes. For hard liquor, per bottle is 80RM.
Every Wednesday is the Corkage Free Day (customers are encouraged to BYOB) for Wines & Liquors only.
The simple but elegant interior of it makes me staggered. The place is ideal for couples to celebrate their anniversary - try to dine here this coming Valentines Day! *wink*
Mr. Yu (Manager) and Markus (Chef) are both approachable. They ensured we enjoyed our food that night. Indeed, even the staff, they are friendly. They also ensured our glass is constantly brimming with water or our requested wine.
One thing that I extremely like in this restaurant is their pasta and breads are homemade. Chef Markus ensured that all foods he served is as fresh as possible. I admired how he is so dedicated to prepare the food in it's very tasty and modern style of Italian cuisine.
I love this piece!
They have conference/meeting room on second floor for private events.
They also have a wine cellar that includes of several expensive wines. It has approximately 150 different kinds of wines. I tried their in-house white wine and I like it. Superb! Well, I always love white wine! *wink*
Starter Bread: Warm Crusty Italian Bread with Olive Oil and Balsamic Vinegar
Appetizer: From the Sea
Hokkaido Scallops (cooked pink), Chestnut Puree, Red Caviar
My top pick! The pan fried scallops with red caviar on top of it is a bomb! So tender and creamy!
Salad: Modern Caprese
Italian Mozzarella, Reverse Spherical Mozzarella, Tomato-on-vine
This is the very weird food I've tasted. LOL It isn't terrible, it's simply my first time to eat this kind of mozzarella.
Appetizer: Capellini d’Agelo Freddo
Cold Angel Hair, Sashimi Grade Scallops, Seawater Emulsion, Black Caviar
Vegetarian Main Course: Aglio Olio Con Funghi (Dry Pasta)
Angel Hair, Fresh Mixed Mushrooms, Cheese
Fresh Homemade & Artisanal Pasta: Tortellini Di Pollo
Homemade Ring-shaped Pasta, Silkie Meat, Morel Broth, Chinese "Chives"
Fresh Homemade & Artisanal Pasta: Prawn Ravioli
Homemade Dumpling Pasta, Prawn Meat, Prawn Broth
Main Course: Lobster
Lobster Tail, Garlic Butter Sauce, Fresh Salad
Meat: Saltimbocca Alla Romana
Pork Tenderloin, Mash Potato, Sage, Parma Ham
Baked Dessert: Limoncello Soufflé (requires at least 20 minutes)
Homemade Limoncello Liqueur, Haagen Dazs Ice Cream
Dessert: Chocolate Trio
Valrhona 78% Chocolate Mousse, Homemade Chocolate Lava Cake, Affogato (Häagen-Dazs Ice Cream, Italian Hazelnut Liqueur, Espresso Coffee)
I am not a fan of dessert, but I love their homemade Lava Cake - a must-try!
Meet the Chef - Markus
...with the chef and my co-bloggers
Talk to you in my next blog!