A Taste of Heaven at Maple Palace
Giving tradition a little artisan twist, the elaborate dishes are prepared with unique interpretations that pay homage to many different Asian cooking methods.
Penang is widely acclaimed as a food haven and taking this notion to celestial heights is Maple Palace, a grand heritage mansion turned restaurant that serves impeccable Chinese cuisine. Having opened in 2009, the fine dining restaurant specialises in a wide-range of Cantonese and Szechuan dishes made from the freshest and finest ingredients.
Giving tradition a little artisan twist, the elaborate dishes are prepared with unique interpretations that pay homage to many different Asian cooking methods. The blending of both old and new makes for an unforgettable dining experience.
Topping the signature list is the Fish Steamboat that has patrons returning for more. The aromatic soup is boiled for hours giving it a depth of wholesome flavour. Another fragrant dish that has been lauded is the Lap Mei Fun (waxed meat claypot rice) which is a customary dish served during the Chinese New Year festival. This exotic dish is prepared with preserved Chinese sausage, waxed duck thigh, goose liver sausage and Chinese wine.
But the most consistent dining favourite is without a doubt the Traditional Crispy Peking Duck famous for its crunchy roasted skin. Served with spring onions, cucumber and sweet sauce on the side, this dish is best enjoyed when all the ingredients are rolled into a layer of pancake that holds them together. Each bite is then a textured sensation of salty, sweet and tangy.
The culinary opulence is equally reflected in the restaurant’s décor. The tasteful furnishings are reminiscent of the understated elegance of it colonial past. It is no wonder that the restaurant attracts the upper echelons of society for various dining events. Catering to an elite clientele, the restaurants is a top dining venue for society weddings, milestone celebrations as well as the regular family gatherings.
Helming this fine establishment is proprietor-cum-chef, Tan Loy Sin, a savvy restaurateur who recognises the need for constant transformation to appeal to the patrons’ sense of novelty. The restaurant is redecorated ever so often with a new menu added every three months.
Just as much thought and effort that goes into maintaining the menu and the dining room, equal emphasis is placed on ensuring the quality of the food that leaves the kitchen. Maple Palace is famous for its commitment to purity of the food. No MSG is used in the preparation of the food nor is the freshness of the ingredients used ever compromised.