David Brown’s Restaurant, is the one and only restaurant situated at the top of Penang Hill apart from the newly renovated food court. David Brown’s Restaurant which stands at the ‘Strawberry Hill’ is a colonial British-styled restaurant serving fine British cooking and local cuisines. For your information, the name David Brown, was a prominent pre-war developer of Penang. There are several places which were named after him such as the Padang Brown and Brown Road.
David Brown’s restaurant is divided into two sections. The cafe, Sky Terrace which is located at the lower ground and the restaurant at the upper ground of the Strawberry Hill. One can have a great afternoon/evening coffee at the Sky Terrace with a superb view of the Georgetown City.
With top of the hill, cool and moderate temperature with English garden landscape, this is the only place in Penang that a person can dine outdoor without ‘breaking’ a sweat.
As one of the invited lucky bloggers, I got to taste, review some of the cuisine offered in the menu of David Brown.
With some of the fellow food bloggers, from Left, Ms. Wendy Wong (wendywyl.blogspot.com), Mr. Jack Guan (penangfoodforthought.blogspot.com) and Ms. Angelia Teoh (kayabuttertoast.com)
And here comes the cuisines and local favourites that we get to taste and review.
In western cafe, for starters, bread and butter is served.
All the soups are freshly prepared with natural ingredients transported to Penang Hill. Availability of soups also depends on the availability of the soups’ natural ingredients.
Cream of Mushroom (RM 18.00)
Cream of Tomato (RM16.00). I personally like the distinct taste of the tomato soup which was quite different from other conventional tomato soup.
Mulligatawny Soup (RM20.00) As described in the menu, this soup is a “Special English soup with the best “INDIA” influence with curry spice and herbs”. This was the first time I have tasted such soup that was mixed with rice, fried onions and simmered with lemon.
Hors D’Oeuvres (the first course) & Salad
Caesar Salad (RM18.00) “Garden romaine lettuce with homemade Caesar dressing and bread crouton”
Garden Salad (RM 15.00) “Assorted garden green with pickles and homemade sesame sauce”
Smoked Salmon Salad (RM22.00) “Garden salad with smoked salmon with homemade sauce”. My personal favourite salad at this restaurant.
Waldorf Salad (RM15.00) “Apple and celery with homemade mayonnaise seasoning and top with walnut” For “veggie, fruit and nutty lovers’.
Fish and Chips (RM42.00) of tender strips of deep fried Seabass fillet coasted with breadcrumb and a side of French Fries. Due to popular demand, only fresh seabass fillet is used in this menu instead of the common dory fish.
Grilled Salmon Fillet (RM52.00) “Grilled and served with mix vegetable and French Fries”
Roasted Vegetables on Bubble and Squeak (RM42.00) Fully vegetarian cuisine with roasted pepper, aubergine , mushrooms and onion atop a traditional pan-fried potato and vegetable patty. In my own opinion, this is something special that I have ever tried from David Brown’s newly refurbished menu.
STEAKS AND GRILLS
Rib Eye (RM69.00) ALL of David Brown’s Steak are Australian Air Flown Chilled Beef. The Rib Eye can be seasoned with 4 types of sauces: Pepper, Mushroom, Garlic or Bombay.
Aglio-Olio (RM28.00) “Spaghetti seasoned with garlic, chillies, mushroom and pasley and black papper with olive oil”
STEWS AND PIES
Chicken and Mushroom Pie (RM48.00) “A David Brown’s Restaurant Signature Dish, this open pie consists of a stew of tender chicken fillet pieces, Cameron Highlands mushrooms and topped with freshly rolled puff pastry cap”.
DESSERTS AND PUDDINGS
Special Dessert served only on Mother’s Day.
Bombe Alaska (For two pax) (RM48.00). Another signature pudding of David Brown. This pudding consists of fresh fruit and ice cream wrap in egg white and flambe with brandy.
THE KITCHEN MASTERS OF DAVID BROWN’S RESTAURANT
The great food served here are by none other than this two future Gordon Ramsey and Jamie Oliver of David Brown’s Restaurant. (From right, Mr. Deon Ooi (24 years old!), the Head Chef and his Assistant, Mr. Ken Lee (21 years old). Thank you very much for the good experience.
I (and we) would also like to thank Mr. Hanson Li, the General Manager of David Brown’s Restaurant for the invitation.
For reservations, call:
David Brown’s Restaurant and Tea Terraces
Strawberry Hill, Penang Hill
Tel: +604-828 8337 / 018-409 6277
Opens daily:11.00am – 10.00pm
Lunch: 11am – 3pm
Afternoon Tea: 3pm – 6pm
Dinner: 6pm – 10pm (last call 9pm)
You may also visit the official website at David Brown’s Restaurant & Tea Terraces.