Our last meal outside for 2021 was brunch at the newly-opened, one-week-old ๐๐ฟ๐ฎ๐๐ ๐๐ฎ๐ฏ๐ on Chulia Street yesterday, Dec 31. Its rather ambitious menu was conceptualised by its British executive chef, Paul Elliot, last being the head chef at the Rag - Army & Navy Club, London.
We started off with a selection of juices: pineapple, carrot and beetroot:
The food:
Steak and ale pie, with mashed potatoes and mushy peas - this is the most authentic version of the dish Iโd had anywhere in this part of the world.
Vegetarian pie with pumpkin & apricot tagine filling - lightly-spiced, I actually loved this vegetarian pie as much as its meat counterpart.
Bangers & mash - the eatery is pork-less, to cater the sizable Muslim market in Malaysia, so you get chicken sausages here. Very different taste profile here compared to what one gets in the UK.
Desserts:
Apple pie with English custard - another very authentic-tasting rendition, down to the plain English custard sauce. Iโll come back here just for this.
Sticky date pudding - tasty rendition. Particularly like the salty-caramelly toffee sauce.
There is a Sunday roast which Iโll have to return for this weekend:
Address
Gravy Baby George Town
391, Chulia Street, 10200 George Town, Penang, Malaysia
Tel: +60175063860
Operating hours: 8am to 12 midnight daily.