KEN HUNTS FOOD: Restaurant Markus @ Cantonment Road, Pulau Tikus, Penang.

Wednesday, March 11, 2015

Restaurant Markus @ Cantonment Road, Pulau Tikus, Penang.

As most of you would probably agree, Penang is in many ways the perfect place to savor a wide variety of International cuisine. The state has seen many openings of new restaurants lately and Restaurant Markus is definitely one of the notable ones. The Italian semi fine-dining restaurant along Cantonment Road is a humble beginning for entrepreneur Mr. Choong and Chef Markus; which explains how the restaurant got its name. The extraordinaire Chef Markus has trained and honed his culinary skills at some prestigious restaurants abroad. Restaurant Markus has a simple yet sophisticated setting, perfect for any formal or informal occasion. The comprehensive menu has more than sufficient items suitable for every palate, we were also pleased with the impeccable services provided by the eloquent staff on our visit. A place that I would love to revisit again in the near future.

Many Thanks to Restaurant Markus for hosting us that afternoon.

Squid Ink Pasta is a dime of dozen dish but Chef Markus' version with Fresh Crab Meat, Basil and White Wine Sauce (Rm 35) was beyond amazing. The seemingly simple dish was not only complex with layers of flavors but we were also amazed by the contrast in texture- al-dente Squid Ink Spaghetti with springy Crab Meat; further enlivened with the use of White Wine. A lush but delectable indulgence.

A love-hate relationship surfaced the moment I had a bite on Gnocchi al Gorgonzola (Rm 35), exceptionally toothsome dough dumplings evenly coated with the rich and creamy Gorgonzola sauce. The salinity of the Blue Cheese was perfectly balanced, complementing Gnocchi perfectly. Chef Markus added a nice twist to the dish by introducing some crushed Pistachio and crispy slivers of Parma Ham; enhanced with the chock-full of Herbs. The dish is, however, best to be shared by a few.

Oscietra Caviar with Poached Egg and Taleggio Cheese Fondue, Parsley Oil (Rm 54) was quite a let down unfortunately. The Egg Yolk was not cooked to the right consistency- one overcooked while the other one was alright. It was supposed to be slightly runny while maintaining the shape. The Caviar and Parma Ham jeweled on top, however, added a delightful touch to the Eggs.

A not so commonly seen dish- Sous Vide Poek Belly in Morel Mushroom with Spring Vegetables and Pureed Mashed Potato (Rm 50); the Pork Belly was juicy and tender, further complemented by the tangy compote. The Mashed was amazing- reasonably seasoned with a silky smooth texture. However, we thought the dish lacked of a "wow" factor to stand out. It might be a good choice for pork lovers nevertheless.

The Chef wrapped the meal with a sweet note, we were first served with Cioccolato (Rm 22) made of Valrhona Chocolate and served with Haagen Daaz Vanilla Ice Cream. The Chocolate Lava was well-executed, beautiful and steady flow of Chocolate was oozing out at the slightest prick. A flawless dessert that touches one's heart.

The lunch ended on a decadent high with Chef's Tiramisu (Rm 25), velvety smooth Mascarpone Cream with a discernible boozy Amaretto Liquer; the interplay between sweet, bitter and boozy was exceptional. Sink your fangs in the silky smooth dessert and you will be surprised that the liquid Coffee will ooze out in a glimpse of an eye, leaving a multi-layered taste lingering in the tongue.