Central Gurney at G Hotel Gurney has become one of Penang’s new destinations for gastronomy.
FLAVOURSOME food abounds in every corner of Penang but few places consolidate the diverse flavours in one location the way Central Gurney does.
Located on the ground and first floors of G Hotel Gurney along Gurney Drive, it has firmly established itself as a gastronomic destination since opening in May last year.
With 13 restaurants spread across breezy indoor and outdoor spaces, Central Gurney offers locals and tourists many options to indulge their taste buds.
Many of these eateries occupy the former, double-volume hotel lobby, which has been transformed into a vast open-concept space.
Others are in the alfresco area facing Gurney Plaza.
The Loft at Central Gurney prides itself on delectable, wood-fired pizzas.
There is Antipodean, touted as Penang’s first true Melbourne-style cafe.
According to director Kresyern Naidu, the brand was founded by a New Zealander and prides itself on ethically sourced coffee and cosmopolitan breakfast-to-dinner fare.
The Chili’s Cafe and Grill in Penang is one of 1,600 locations globally.
The brand, which has been in Malaysia for 30 years, is known for Tex-Mex fare such as burgers, beef ribs, fajitas and barbecue items.
“We’ve also been at G Hotel Gurney since 2007 and are pleased to mark a new chapter by being the first outlet in the country to add breakfast, coffee and pastries to the line-up,” said parent company T.A.S. Leisure marketing manager Alyani Azlan.
DipnDip was founded in Canada by a pair of brothers who wanted to make the world smile with chocolate. It now has 150 restaurants throughout Africa, the Middle East and Asia.
Guests will find diverse global flavours at Central Gurney’s F&B outlets.
Marketing manager Yara Mousa said the brand’s signature sweet-savoury menu has dishes incorporating quality Belgian milk, dark and white chocolate.
Halzan by Wheelers is a Mediterranean-inspired cafe specialising in Colombian and Ethiopian coffee beans, wood-fired pizzas and inventive fusion dishes.
Its director Kim Shih Wei said the airy, natural light-bathed space was perfect to showcase global flavours and stimulate the senses.
“From the first bite to the last, our food is meant to be shared and enjoyed with those around you,” said Kim.
Holy Guacamole is one of Penang’s pioneer Mexican restaurants, having first opened in George Town six years ago. Colourful calavera (decorative skulls), fajitas, quesadillas, tacos, mojitos and margaritas bring the fiesta spirit to Central Gurney.
Central Gurney’s breezy open-concept space houses an array of cafes and restaurants.
“We’re not just about food but celebrating Mexican culture and bringing people together through music, decor and fun events,” said director Sukphal Singh Sidhu.
Internationally acclaimed ramen chain Kanada-Ya, voted the No.1 ramen brand by The Telegraph in 2015, has brought its signature Tonkotsu ramen to Malaysia for the first time.
Operations director Adrian Tan said the chain’s rich broth was simmered for 18 hours to get the perfect stock. The restaurant’s special Black Truffle Ramen uses a secret sauce and is limited to only 20 bowls per day.
Minimelts reinvented ice-cream by flash-freezing it into tiny beads using liquid nitrogen at -150°C.
Present in 50 other countries, this is the brand’s first Malaysian store.
“The method does not incorporate air, which can make up 30% to 50% of regular ice-creams. You get 100% ice-cream and a more luscious mouthfeel,” said Ken Hwang, sole dealer of the brand in Malaysia and Singapore.
Miraku, another long-time tenant at G Hotel Gurney, underwent a major transformation and now has a swanky setup for gourmands to enjoy premium sushi, teppanyaki and omakase.
“We’ve been a purveyor of the art of Japanese gourmet dining since 2007.
“At its heart, the cuisine revolves around fresh, quality produce, so we fly them directly from Japan and elsewhere.
“Our bespoke service will satisfy any connoisseur,” said restaurant manager Marcus Liew Hiang Hooi.
Richiamo Coffee stands out with its pairing of premium brews with traditional Malay dishes such as ikan masak tempoyak, ayam kampung sambal hijau, daging salai asap and lekor.Restaurant supervisor Faharolnizam Mohd Horon said new items are added frequently.
The Coffee Bean and Tea Leaf is a popular cafe thanks to its ice-blended drinks.
There are also whole-bean coffees, whole-leaf teas, cakes and baked goods.
Assistant marketing manager Lim Hooi Hooi said the outlet had been refreshed and now offered cosy comforts for relaxing, socialising or working.
The Loft prides itself on great wood-fired pizzas alongside appetisers, salads, pastas, desserts and even fresh oysters.
“What sets us apart is the charcoal used in our pizza oven, which imparts a distinct smoky flavour.
“Such traditional techniques enliven our modern flavours,” said director Sunny Julian.
The hotel’s own Tree Bar needs no introduction. Set around a 100-year-old Angsana tree, it offers an extensive beer selection alongside tasty bites, live music and sports screenings.
F&B director Bernard Krishnan described it as one of the few places in town where one could wine and dine under a shady rain tree.
It also offers day-long Happy Hours.
Meanwhile, Winter Warmers Coffee and Tea House brings quintessential English charm with its wide selection of teas and Western delights, said operations manager William Ban.
“We’ve been delighting Penang residents for 24 years. Our famous three-tier afternoon tea set is something that brings people together,” he added.
Central Gurney communications director Christina Tan said more eateries, including De Zhuang Hot Pot, will be opening in the coming months.
“We are gradually redefining Penang’s culinary landscape. Our spacious, walk-through space brings a different dimension to the notion of an F&B hub.”
