A new restaurant in Penang's Beach Street is making a huge impact with its many innovative and mouth-watering ideas and creations, writes Alan Teh Leam Seng.
TUCKED away in George Town's historic commercial quarter is a cosy standalone boutique restaurant that is creating an impactful presence in the local gourmet scene.
Unlike the many dining outlets that dot Penang's capital, Sambal stands head and shoulders above the competition thanks to its unique concept of celebrating the prominent role of fresh local ingredients, especially the impactful lesser known ones whose names have been frequently overshadowed by the very dish that they constitute.
The much acclaimed 'Sambal daringness' comes to the fore as soon as the serve staff hands over the rather extensive menu.
It is indeed a breath of fresh air to see local names like bunga kantan, halia, buah pala incorporated in a rather innovative and catchy manner in various comfort food listings.
The wide-ranging dinner selection in no time whets my already ravenous appetite and, at the same time, rouses my senses for the culinary adventure that is about to begin.
FRESH SEAFOOD
First to arrive is the highly popular Sichuan Pepper Salted Egg Fish Skin appetiser.
Prepared to perfection, this tasty starter conjures thought of Penang's bountiful marine resources. Crispy and light with just the right amount of seasoning that bears hints of the sea, this snack gently tickles the taste buds in preparation for the amazing evening ahead.
The next serving, aptly named Sotong de Sumbat, comes in the form of a gigantic squid stuffed with ingredients prepared from a special secret recipe.
Grilled and served piping hot on banana leaves, the tasty cephalopod pairs perfectly with the accompanying mint and garlic aioli dipping sauces.
Specially created for seafood lovers is the Udang Entangled, a chowder-like soup base noodle dish served warm in a traditional claypot.
Boasting of premium vermicelli and huge prawns simmering in a rich aromatic broth, this masterful creation does conjure thoughts of local fishermen pulling in their nets filled with these delightfully succulent crustaceans.
UNIQUE FUSIONS
Although just half way through the meal, the dishes sampled are more than enough to justify the rave reviews heard which prompted my visit.
Helmed by experienced Jenelle Tan, the name Sambal was conceived as it rhymed with the outlet's unit number when translated in Mandarin.
Inspired by her many travel experiences and pleasant childhood memories, Tan gives her all to showcase the best of local cuisine through varied fusion offerings while drawing inspiration from Penang's rich culinary heritage as well as her Teochew upbringing.
This rather unique approach is best highlighted through Vongole Ala Kantan.
Often referred to as Vongole with a 180-degree twist by grateful customers, this dish prominently features zesty torch ginger flower for an interesting local touch.
Great for pescatarians, the fresh succulent clams are definitely some of the best tasted in a long time.
Completing the meal are the S&P Chicken Wings and Grilled Rempah Chicken.
Highly popular with diners, these best sellers are served crispy hot with tantalising condiments that complement the rich mix of spices that made Penang and this region world famous ever since this blessed land began producing countless wondrous flavour enhancers like nutmeg, cinnamon and cloves.
FAST FACTS
Sambal
300 Lebuh Pantai.
10300 George Town
Penang
TEL 010-3806300
EMAIL ejsambal300@gmail.com
HOURS Daily from noon to 9pm except on Mondays. However, it is highly recommended to make prior reservations.
EAT Barely a year after making its impactful entrance in the local food scene, Sambal has come up with its first specially curated eight course tasting menu. Aptly called Luan Luan Jiak 1.0 in the local Hokkien dialect, its loose translation, which infers an evening of random culinary sampling, is more than enough to bring in adoring patrons by the droves. Among the many highly acclaimed dish components that successfully strike the fine balance between traditional styles and modern contemporary concepts are Ulam-ulam Emping (a delightful local wild herb medley), Deconstructed Otak-otak (an enthralling modern take of this age-old Nyonya favourite) and Something Sweet (coconut mousse with sago gula Melaka provides the perfect close to an amazing evening). Keep an eye out for Luan Luan Jiak 2.0 as tasting menus are limited to quarterly cycles.
PICK Sambal's unwavering support for sustainability and the green movement forms an integral part of its business model. Apart from the food served, support for local farmers and use of only the freshest ingredients can also be seen in Sambal's unique and varied beverage listings. Mocktails with catchy names like Stunning Bunga Kantan and Lychee Serai are perfcet thirst quenchers. The former features passion fruit with torch ginger flower while the latter consists of lychee with freshly harvested lemongrass.
PAY Prices start from RM8.
MOOD Very conducive ambience with cosy corners.
SERVICE Efficient and courteous.
I SAY Why not, give it a try!
Find delicious and affordable local dishes by using GrabFood Promo Code.