Epicurean dining at The 1885

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THE heady days of the Victorian era may be consigned to the annals of history but its spirit lives on at The 1885 where stately trappings reposit one within the bygone realms of grandiose opulence.

An award-winning fine dining restaurant at the Eastern & Oriental (E&O) Hotel in Penang, its name refer to the year the grand dame was established, and also hints at the period whose ambience it tries to recreate.

Though one may not be able to travel back in time, dining here makes a decent substitute. The ethereal culinary journey is tinged with old world charm, nostalgia and picture postcard settings that wouldn’t be remiss during the Pearl of the Orient’s colonial days.

Classy: The lavish, opulent surroundings at E&O Hotel’s award-winning The 1885 takes diners on a culinary experience tinged with old world charm and nostalgia.

The elegant dining room, resplen-dent with chandeliers, drapes and tables immaculately dressed with silverware and candlesticks, is set against lush gardens, palm trees and the adjacent waterfront outside.

While the ambience at The 1885 honours the past, the menu intertwines it with the future. It’s evident with the array of classical European favourites infused with contemporary Asian touches, offering the best of both worlds.

Recently appointed senior sous chef Azeron Ahmad has wasted no time in stamping his mark, intro-ducing some new items like the Szechuan Grilled Lamb Rack with Raisins Puy Lentil and Wolfberry Chicken Ballantine.

The former, with succulent meat bursting with oriental flavour, is a hearty dish nicely paired with savoury red wine sauce. The latter, with its spinach and berry stuffing, exudes a richer taste instead.

“I enjoy experimenting and creating new flavour pairings that go well together. My dishes definitely have a fusion element, where Asian spices mix with typical Western ingredients, meats and cooking styles,” the chef says.

Those with a sweet tooth might gravitate to treats like the Palm Sugar and Mascarpone Cheesecake, a more indulgent version that on first glance, seems like a Malaysian kuih. Take one bite, and the notion is dispelled.

Another, the Pistachio and Cho-colate Ganache, has a luxuriously smooth and silky texture. And like the Egyptian pyramids that it re-sembles, the dish is a masterpiece that should withstand the test of time as far as chocaholics are concerned.

Apart from the new additions, one also finds time-honoured classics like The 1885 Caesar Salad and Crepe Suzette, along with other popular items such as the Lobster Bisque, and the Pan-seared Duck Foie Gras and Smoked Pigeon combo, to feast on.

There is a full range of red and white wines to complement the meal. From time to time, you might also find seasonal menu promotions, so keep a look out.

The 1885 is also quite popular for its traditional English Afternoon Tea, where one can while away lazy afternoons with tasty sandwiches, pastries, cakes and scones with strawberry jam and clotted cream.

Not forgetting a pot of your favourite brew, of which there are around a dozen varieties, from the regular black teas to fruit and floral infusions.