Restaurant Blanc Penang — Restaurant in George Town

There were 5 guests in a 42 seat restaurant and it soon became apparent why. We asked about the different wines to be served as part of the pairings and the sommelier struggled to give much information. We gave up and decided to just order as we went starting with a reisling. It was served for tasting warm as was the tokai we ordered later and they actually argued with me its meant to be served at 12 degrees! Food was mostly bland and where there was flavour it was very poorly balanced. We were served 3 canapés the first was foie gras with port wine jelly and gold leaf - the gel was over set and rubbery and the gold leaf weirdly chewy?! The tempura leaf with fish row was OK but the vast quantity of seaweed strewn over it meant you could only taste seaweed and the beef cheek croquette was OK but for those from the UK tasted like the inside of a Greggs steak bake.... Next up amuse buche of runny egg with butternut espuma - there was no mention of bunito flakes but that totally overwhelmed every other flavour. The butter was due to be flavoured with said bunito but I skipped this. The bread was shocking - French bread so chewy it was a risk for my teeth and the brioche weirdly semi toasted on one side - I can only guess placed under a hot lamp. Next up was fish - described both as sashimi and tartare but from later explanation about searing perhaps trying for carpaccio? But it was raw fish that had been placed under a hot lamp. Where pieces were under others they were raw and tasted fine but exposed parts where cooked and unpleasant. The rose wine sauce tasted of nothing at all and the basil oil was also weirdly tasteless - quite difficult to achieve with basil being so strongly flavoured. Next up scallops with truffle mash. Scallops were nicely cooked with a small sear and mostly raw but no truffle in sight just overwhelmed with poor quality truffle oil. I really struggle that a chef would have a palate this bad to completely spoil such a wonderful and delicate ingredient. The next course was grouper which was so overcooked it was hard to cut and in the mouth felt like chewing cotton wool. The tasteless beurre blanc did nothing to help save it. My hubby did say that the skin was crispy but that doesn't make a main course! The singular pea shoot was tasty but again the whole dish covered in overwhelming seaweed. Main course was pork belly - now I accept fat is prized in Asia but I at least want flavour. Overwhelmed with honey - the promised ginger tasteless and the pickled red cabbage dots had not even a hint of vinegar to cut through the fat and sweetness. However undoubtedly the best dish they served - what does that tell you! They served a cherry palate cleanser but as I wanted to finish my drier wine and allow my dessert wine to chill before eating it they tried to clear it before I'd even touched it! In the end it was OK but nothing more - the taste was indistinct and more about oh look frozen with liquid nitrogen than any concern for flavour. The starfruit flower served on top was bitter and unpleasant. Finally dessert - a dark chocolate tube with chocolate mousse. I asked is this milk or dark chocolate mousse and was met with its just chocolate mousse.... The tube was untempered and subsequently poorly textured with no snap. The mousse tasteless. The gelato was OK but over frozen so hard to eat and the florentine soil actually tasted of bunito so is their hygiene so bad they cross contaminate with implements? The final little bits were an overly eggy madeline with no flavour, a basil and pineapple macaroon that tasted only of basil and the highlight of the night a pate de fruit passion fruit that was actually good. I signed for it all with no offer of any recompense and they even added service! The next day they did send a bottle of red wine to our room. In conclusion it's a restaurant where it all seems to be about our way rather than customer service and...

The most horrible meal ive had so far, planned week ago n decided at blanc, lack of communication within staffs, supposingly wine pairing course but ended up they presumed that we need a change on our pairing menu to non pairing just because we ordered two cocktails before our meal, waited for at least 3 courses after we inquired about our original menu ordered. No special apologies or an apology snacks/items/gift/discounts for us, we end up ordered another bottle of wine cause we’re running out of drinks to go by with the meal. Its alright to have a small portion on each dish, flavour wise its normal, its really normal as im professional chef myself, its dishes that i could serve to my family just right at my home. The last main course i recalled was iberico pork perhaps, literally a dessert, too sweet, too greasy, two small slices we both could only finish one slice, it was a disaster and it all ruined at the last main course, its not worth it at all. Mignardise was too funny to eat we literally feel awkward when they served, not appealing pleasant, felt the restaurant was chasing the customers away with its...

Excellent food, excellent service and excellent ambience! Really lovely restaurant to dine at! =) The degustation menu created by Michelin Chef Benny Yeoh is really really good - truly the standard of a Michelin Chef! Fusion of local ingredients, local flavours and French culinary style has resulted in these astonishing dishes, full of flavours and surprises, that is both a pleasure to your palate and feast to your eyes =) The menu changes every season, so I guess it is pointless that I describe every dish that I had eaten LOL. Suffice to say, it is Michelin Star standard! Service is superb and impeccable. We were very very served by Restaurant Manager Ms Fara. As it wasn't a crowded night, we also had time for a good chat with Fara =) Thank you Fara for a wonderful and memorable dinner! =) My parting notes to the restaurant: Remember the 5 lessons that I had shared with Ms Fara, and I am sure you are well on our way to attain your Michelin Star! All...