Indulgence Menu Blanc Penang
Words: Monica Tindall
Photos: Han Sen Hau
We’re certainly not newbies to Macalister Mansion and its fine dining establishment Blanc. Our first visit was in 2013, less than six months after opening. We quickly became enamoured with the concept and space, which has continued to evolve and thrive for well over a decade.
Chef Lance U’ren first introduced us to the contemporary, almost fantastical setting when it was known as The Dining Room. Later Chef Johnson Wong took over the helm, continuing the practice of elevating local ingredients through fine dining techniques. Chef Alfred Wee saw the restaurant rebranded as Blanc, and our last visit was in 2022 with Chef Benny Yeoh in command.
With its latest Michelin Selected status, the restaurant continues to remain strong. Chef de Cuisine Benny Yeoh says his grandmother’s Peranakan heritage is the bedrock for exploring Penang’s diverse tastes on Blanc’s menu. He combines French techniques and vibrant Asian influences to share narratives and personal memories, acknowledging the power food has to connect people. He sees his work as not only providing nourishment, but also as an artistic outlet for spreading happiness and inspiring others.
Indulgence Menu Blanc Penang
We submit to being happy and inspired, and so it is; we take the chef’s advice with Blanc’s Indulgence Menu (RM 480). The only choices to be made are upgrading from the chicken main dish to lamb (+RM 48) or beef (+RM36) if you prefer red meat, and including beverage pairing (RM 610) … well, of course!
Homemade Bread & Butter
The crackle from a neighbouring table breaking open a crusty French loaf heightens our anticipation of the first course. The house-made bread sports a brittle crust and delightfully fluffy middle. The tangy blue cheese and apricot butter quickly melts in, encouraging us to reach back for another wedge.
Amuse Bouche
A trio of snacks sit on platforms of varying heights, indicating the order to eat the amuse bouche. The first resembles a wooden canoe holding Japanese flying squid, complemented by lemon cream, smoked ikura, and a topping of crispy seaweed. Next, kataifi pastry in the shape of little nests (it is Easter, after all) houses braised quail eggs with caviar and a gold leaf. Lastly, dashi pie tee shells are filled with sweet Japanese shrimp tartare and crème fraîche, shio kombu and tobiko. The variety of textures and flavours do their job, awakening our palates and readying us for the spread ahead.
The beverage pairing keeps things interesting with the inclusion of cocktails, sake and wine. Sommelier Anson is our guide tonight and does a magnificent job of chaperoning us through the selections. The first, Grue en Papier, is a craft cocktail of sake infused with rose tea, vermouth and lemon, garnished with lemon peel. It’s reminiscent of a martini with a lemon twist, but it’s a little gentler with sake replacing gin.
Cured Shima Aji
Our first course comes with some tableside presentation. An elegant white plate holds smoked ikura, striped jack, heirloom tomatoes pickled with plum and honey, and fresh tomato slices. A tangy citrus kosho with shiso oil is poured over upon serving. It’s bright and fresh; we love it.
Hokkaido Scallop
Sliced Hokkaido scallop is placed on top of pumpkin puree, char-grilled monk fish, carrot emulsion and the natural jus from the bivalve in the second course. A wave of crisp, paper-thin pumpkin chips and tiny edible alyssum blooms add colour and a delicate crunch to the crown. It’s another fresh and inviting recipe that increases ever-so-slightly in intensity.
The velvety smooth Junmai Daiginjo, Dassai 45, where they’ve lovingly polished the best sake rice down to a mere 45% of its former glory, is a happy match to our scallop. Each sip whispers of juicy tropical melon, banana and sweet pear, an elegant companion.
Crispy Scale Marble Goby
We continue with seafood with freshwater marble goby that has been chilled in iced water and then cooked quickly in very hot oil to get those signature crispy scales. Squid capellini acts as carb-free noodles, and the sauce américaine (fish stock, white wine, tomatoes, butter, aromatics) is dotted with fine slices of abalone. Kudos to the chef saucier showing off mastery of this fine French sauce. The Dassai 45 has warmed a touch in the glass, offering more aromatics enhancing those found in the delicious sauce.
Coq Au Vin
We move to a deconstructed version of the classic French braise, Coq Au Vin, for the main course. The chicken has been sous-vide and pan-seared, leading to incredibly tender white meat so soft that it can be sliced with the provided cutlery closely resembling a butter knife. It’s the veggies – smoked onions, mushrooms and carrots – not the chicken in this case, that have been slowly simmered in port wine, resulting in deep flavours and fork-tender texture. A coq au vin croquette and a disc of crispy chicken skin are served apart.
The Coravin system allows Blanc to share premium wines by the glass, as is the case with our next pairing. The Château de Haute-Serre – Lucter 2020 is a carefully chosen Cahors Malbec companion for our comforting Coq au Vin. The 2020 vintage brings juicy fruits, a bit of earthy charm and lively acidity to the party. It’s a sophisticated friend who knows just how to cut through the richness of the classic French stew.
Grilled New Zealand Lamb Saddle
Red meat fans can upgrade from chicken to lamb for an additional RM 48. The New Zealand lamb, sous vide and grilled to medium, is attractively pink in the middle. A side tent of pulled lamb and pine nuts is combined with carrot tartare and covered with carrot “petals.” Kampot pepper and dill oil add a light seasoning without overpowering the natural flavour of the lamb.
The lamb’s wine mate, Château Lamothe-Vincent Le Grand Rossignol 2020 is a bold and elegant Bordeaux. Dark fruit flavours of black cherries and elderberries mingle with notes of chocolate, liquorice, and spice. Silky tannins and fresh vibrancy lead to a long, expressive finish where graphite and juicy fruit linger. It’s a structured, charismatic wine with depth in every sip.
Pre Dessert
The pre-dessert is hidden in what looks like a white, dimpled dinosaur egg. The top is removed and vodka yoghurt nitro is spooned in creating a smokey veil. Underneath, there’s a tropical symphony of spiced poached pineapple, fermented citrus foam, pineapple ice cream and a dollop of Ossetra caviar balancing the sweet tang with a touch of savoury.
Just as the pre-dessert bridges the savoury to the sweet, so does the Vietti Moscato d’Asti 2023, a lively, aromatic wine, full of charm. Bursting with juicy peach, apricot, and a hint of ginger, it balances delicate sweetness with refreshing vibrancy, its soft bubbles assisting in refreshing the palate between bites.
Dessert
We’re treated to a detour from the Indulgence Menu with a signature and newly created dessert, instead of the Avocado Delight on the list. The first is Blanc’s Forest Log, served on a giant, browned leaf. A dark chocolate log is padded with caramelised puffed rice and blackened glutinous rice. Coconut and blackened glutinous rice mousse dot the top. Green pandan sponge cake adds a contrasting colour to the sides. Chocolate tuile plays further with textures, and a frozen chocolate sphere holds salted caramel coconut sherbet, giving a little ASMR with the cracking sound as it breaks. Below the forest is coconut and chocolate crumble. There’s lots going on here, and it’s fun to wander through the “forest” discovering its hidden treasures.
The second dessert is hot, or rather cold, out of the kitchen. The Yam Delight also resembles nature with lavender-hued yam parfait, long pastry puff logs, crushed peanuts, coconut sherbet, and coriander snow. Its interplay of textures and temperatures—crisp pastry, velvety parfait, and the cool, herbal lift of coriander snow—creates a balanced, layered finish that lingers on the palate.
Mignardise
A selection of Mignardise ensures no sweet tooth leaves unsatisfied with the Indulgence Menu at Blanc Penang. A delicate Tête de Moine cheese mousse encased in buttery pastry showcases its signature shaved texture with its airy bouquet top. The Financier, made with almond flour and browned butter, has a tender, nutty bite. Meanwhile, the Pâte de Fruit, a sugared apple and pear jelly, echoes a sophisticated take on a gummy bear—bright, chewy, and subtly sweet.
Reasons to visit Blanc Penang: celebrate its recently earned Michelin Selected status; unique and elegant setting that feels like a holiday from the norm; leave the decisions to the chef with the Indulgence Menu, and include beverage pairing for the full adventure.
Blanc Penang
228, Macalister Road, George Town, Malaysia 10400
Link to Blanc on Google Maps
+6019 2399 818
@restaurantblancpenang
Blanc Penang Opening Hours
Monday: Closed
Tuesday – Sunday: 7 – 11 pm
Find more recommendations for gourmet travel to Penang here and stay updated with the latest gourmet happenings around Malaysia via The Yum List on Instagram here and The Yum List on Facebook here.