We were honored to attend an exceptional dining event at Macalister Mansion, featuring the culinary talents of Chef Benny Yeoh from Restaurant Blanc Penang and Chef Yew Eng Tong from the Michelin-starred Alma by Juan Amador in Singapore. This exclusive four-hands dinner showcased a blend of innovative techniques and rich flavors, creating an unforgettable experience for both the eyes and the palate.
Chef Yew Eng Tong, Executive Chef of Alma by Juan Amador, is celebrated for his modern European cuisine with a distinctive Asian twist. His career in prestigious luxury restaurants across Asia and Europe has refined his ability to transform fruits and vegetables into extraordinary culinary masterpieces, known for their artistic presentation and inventive use of ingredients.
Chef Benny Yeoh, Chef de Cuisine of Restaurant Blanc Penang, draws inspiration from his grandmother’s Peranakan heritage. His creations skillfully merge the vibrant flavors of Penang with refined French techniques, crafting dishes that delight the taste buds and evoke deep emotions and stories.
The event took place at Restaurant Blanc Penang within the historic Macalister Mansion. The sophisticated yet inviting atmosphere combined colonial British and modern design, setting the perfect stage for the evening.
The dinner began with Homemade Bread & Butter—freshly baked French bread paired with rich blue cheese butter. Guests enjoyed an array of creative Canapés, including Hamachi Mosaic with yuba, kelp, and edamame, and Ama Ebi Cornetto with chayote, yuzu, and sour cream. An elegant Amuse Bouche, a delightful seafood tart, set the tone for the culinary journey.
Courses featured Arctic Char with radish, watermelon, passionfruit, and caviar; Hokkaido Scallop with radish and cabbage dashi, cordyceps, and camellia oil; and a sumptuous Velouté with cep mushroom and hollandaise. The fourth course was Crispy Scale Marble Goby with Amur caviar, oyster cream, champagne emulsion, and dill. For the main course, guests enjoyed Tajima Wagyu Beef with leek ash, aubergine, and cocoa jus.
The meal continued with a refreshing Pre-Dessert of Fermented Citrus & Caviar, featuring Oscietra caviar, fermented citrus foam, poached pineapple, and vodka nitro. The evening concluded with a stunning Main Dessert, Forest Logs, incorporating pulut hitam, coconut, pistachio, and caramel coconut pebble, and a luxurious Magnum Trolley for a sweet finish.
This four-hands dinner was a celebration of culinary artistry, blending the innovative styles of Chef Benny and Chef Yew into an extraordinary dining experience. Each course reflected their passion and creativity, leaving us eagerly anticipating future collaborations that promise to elevate the fine dining scene in Penang.
Stay tuned for more culinary adventures that promise to dazzle the senses and redefine gourmet excellence!
