Chu Char at Four Season

That day we had FULL treat by one of the best buddy. She was the boss that day. Since we have not been to Four Season for ages, then decide to attempt out again. And the foods…still have the eminence there…

As appertizers, we were a bowl each of some soup of the day. Using big piece of the bones, this will ensure the natural sweetness within. To boost the flavor, they had added a generous portion of Szechuan Vege. (It is kinds of preserved vege with salts and chilies. Using broadly in making soups or even you can spread the preseved vege with shredded pork and steam for 10minutes, you can already have a simple dish with promising of appetite). Good!!And guess what, it is on the house *grin*

My friend had been very thoughtful where she ordered 5 dishes to serve the 6 of us. Our very 1st dish to come was the Sweet and sour pork. This dish is very much dissimilar for those served in Hong Kong. Hongkies like to use lean meat, but over here, we Chinese prefer some fat on it as they said, this will have crisp within. As usual, these meats were deep fried and stir fried again with lots of tomato sauce and embellished with capsicum and onions. YumYum!!

Next was the favorite dish of all, Fried Mantis Prawn ala Kong Po style. These prawns were deep fried then together with some dried chilies, gingers and onions... and Wuahhlaa….And suprisingly, the prawn does not soggy at all..

Then, the coming dish was my favorite of that day. Stir fried baby French bean with Tauchu sauce and minced meat. The sauce, the meat and the vege was like the perfect match as they taste so good together!!

This was suggested by my friend. This dish is called Pumpkin chicken. Chicken were all fried up. The extraordinary of this dish was the gravy itself. The gravy was made from the smashed pumpkin instead of some normal sauce. As a result, the dish itself does look like some goolden chicken itself. But I don’t really fancy the dish if compare others.

Last, was the Fried Egg with sharkfin. Beaten eggs with other ingredients such as the shredded mushroom, spring onion, carrots and sharkfins were stirred fried in the Wok. The dish itself is a bit hard on the side; suspect that it is over cooked.
Feel free to dine in over here if you lost of ideas on where to dine as they served well and good food as well.



Four Season Tea Restaurant
Main: 80-S &U, Jalan Terengganu
10460, Penang
Tel: 04-2818193
Branch: 49, Jalan Persiaran Mahsuri 1/1, Sunway Tunas
11900, Bayan Lepas, Penang
Tel: 04-6466193