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MAGICAL EXPERIENCE: Enjoy delicious Penang, Thai, Indian and Western food in a restaurant with a lovely atmosphere
PATRONS can enjoy scrumptious Penang, Thai, Indian and Western food in a lovely garden atmosphere at Magic 1 restaurant in Jalan 5/51, here.
The restaurant is decorated with a large collection of plants, such as the staghorn and venus fly trap, which help to create a cooling effect.
The eatery is very clean and has a seating capacity of about 100.
Business partner Falom Chit gave me a warm welcome by serving a glass of refreshing nutmeg drink.
"This drink is good for digestive problems such as bloating and indigestion," said Falom who emphasises prompt customer service.
He said the branch restaurant, which had been operating for a year, served residents and office workers in Petaling Garden.
The owners are operating a restaurant of the same name in Batu Ferringhi, Penang.
Main chef Long Thean Liang has more than 20 years of experience in cooking and outlet management.
"This restaurant is also named 'Magic" as everybody can easily remember it. Occasionally, I will perform simple magical tricks for the children.
"The '1' means that we hope our patrons' have a special place for the restaurant in their hearts," he added.
The authenticity of the food depends on the right amount of the squeezed lime, blended lemon grass, and other ingredients, said Long.
"However, it is not easy to duplicate the taste of Penang 100 per cent because local ingredients are different.
"Once a month, we bring in prawn paste, spices and other ingredients from Penang."
The taste is also different because Long cuts down on the oil, and sourness and sweetness of certain dishes to suit the local palate.
"Our long-term strategy is to satisfying customers and hopefully they will frequent this place," he added.
As I was conducting the interview, I was distracted by the aroma of rojak buah.
The food tasting proved that the chef was telling the truth.
Penang hawker fare such as the laksa penang had more prawn paste in its stock, with fresh unblended fish.
The fried kuey teow and mamak noodles were less oily.
The steamed fish in lemon grass was satisfying. This dish is rarely served outside the home.
Long also recommended the butter prawn to be eaten while it is hot.
"Instead of having the usual dried prawn, ours is more creamy and buttery,"he explained.
Another interesting dish was the Thai miang kham deep-fried fish with mango, honey dew and nuts salad.
The fish and salad was wrapped with Vietnamese kadok leaves.
The Indian food available are mutton curry, fish head curry and Mamak mee goreng. The Western cuisine include pan-grilled marinated lamb chop, Uncle Yeong's Fish and Chips, and braised lamb shank.
The pork-free restaurant is offering an RM9.90 lunch set, including a choice of Penang hawker fare, lemon ice tea and Penang cendol daily from noon to 6pm.
For reservations, call 03-7784 1998.
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