KEN HUNTS FOOD: Sticks and Spoon @ Elit Avenue, Bayan Baru, Penang.

Monday, February 9, 2015

Sticks and Spoon @ Elit Avenue, Bayan Baru, Penang.

The thought of finding a good Dim Sum restaurant has been a daunting task for me, though the ageless traditional goodies can be really easy to find in the state. The art of enjoying Dim Sum lies at the comfortable space for a relaxed conversation, have a good sip of tea as well as savoring on the countless delicate nibbles. Sticks and Spoon, a Dim Sum restaurant that operates in the form of Oriental cafe, has whimsical yet classic interior decor- exposed pipes, light bulbs as well as some Chinese New Year decor. The menu may not be very extensive but sufficient enough to please everyone. Mains such as Steamed Rice, Noodles are also available. Prices are wallet-friendly, the place is clinically clean well equipped with air-conditioners and ample parking available; Sticks and Spoon is especially apt for business, family and any other related occasions. The restaurant is housed within Elit Avenue, same row as St. Presso under the same building.

Many Thanks to Sticks and Spoon for hosting us that day.

A quintessential order, Sticks and Spoon's has a slightly different variation when it comes to Xiu Mai. Yu Dan Xiu Mai/ (Pork and Fish Paste Dumplings/ Rm 4.50- 3 pcs) could be a dream come true to me. Being a huge fan of Fish Paste, I was very pleased to see these dumplings on our table. Gently sliced Meat (Pork) generously filled with Fish Paste were steamed to perfection, jeweled with a touch of Shrimp Roe. The briny pops of ocean essence added another layer of dimension to the dumplings, not only making them more presentable but potentially, more flavorsome as well.

Lau Sar Pau (Salted Egg Custard Buns/ Rm 6- 3 pcs) would make any bun-devotees weak in the knee. The buns have a paper-thin skin, the custard filling starts to ooze out as long as the skin being torn off. The Salted Egg Custard filling was well-executed; it possessed a balanced medley of salty and sweet notes, beautifully complementing the bread-like skin. The multi-layered flavors lingered in our mouth, leaving us wanting for more.

Another worth-savoring dish at Sticks and Spoon- Xiu Long Bao (Shanghai Dumplings/ Rm 5.50- 3pcs), saturated sweet meat filling with broth encased in a dumpling skin. The soupy filling passed the test- reasonably seasoned with pleasant meat broth flowing out at the slightest prick; best enjoyed while the dumplings are piping hot, lest the skin turned into a rough and chewy piece of flour. The filling was satisfying, nevertheless, we thought the skin could be thinner and smoother. No, I am not complaining for that price though.

Braised Beef Brisket (Rm 5.50) is definitely not a common affair in Dim Sum restaurant; Sticks and Spoon's was okay- tender with a sweet aroma from the Herbs; but not as good as I would have hoped. I would prefer cut with more tendon attached and some Daikon Radish would be great too.

An item not to be missed by Beef lovers, Home-made Beef Balls (Rm 5.50) struck my palate with its beefy flavor, bouncy texture while the Coriander imparts a subtle herbaceous aroma. A delightful substitution to the conventional Fish Balls.

Save some space for desserts, Osmanthus Jelly with Goji Berries (Rm 4.50), invigoratingly delectable at a chewy-resilient texture. Honey was used instead of usual sugar, thus, it may appear to be veering towards the sweeter side for some.