18, George Town,
Jalan Lebuh King,
10200 Pulau Pinang.
START your day with a hearty European breakfast from only RM7.50 nett inclusive of a freshly brewed cup of coffee/tea at Paul Loiis in King Street, Penang.
It is available from 7.30am to 10am on Tuesdays to Fridays except public holidays. Select the Sunrise Breakfast (700gm sandwich bread and choice of eggs), Jumbo Sausage and Sunny Egg Toast (garlic butter bread with Sunny Side Up) served with green salad and grilled tomato as well as a cup of Americano or Earl Grey Tea.
New additions to the Early Bird Breakfast menu are Omelette and Focaccia Bread with Mushroom Soup.
For the big eaters, there’s a selection of add-ons such as baked beans, turkey ham, smoked beef, house tuna spread, grilled button mushroom and poppy seed bagel with cream cheese.
The restaurant adopts the slow food concept where everything is prepared from scratch and free of MSG, preservatives or colouring.
“The preparation time for each dish is at least 15 to 20 minutes. We want our customers to understand that the wait is worth their while as the food is not only great in taste but also healthy,” said owner Dickkiey Lois Lim, adding that even the toasts are slow-baked in the oven instead of being put in a toaster.
From 10am to 4pm on weekdays and from 8.30am to 4pm on weekends, the Breakfast/Brunch menu is served, featuring recommended dishes like Germanizer (toasted sourdough bread, turkey ham, poached eggs, onion rings, tomatoes and mozzarella cheese) and Eggs Benedict (toasted bread, smoked salmon, poached egg, asparagus and special Hollandaise sauce).
There are also the Paul Loiis English Breakfast, sandwiches and pasta like spaghetti chicken pesto and spaghetti lemon zest.
Lunch is served from 11.30am to 2.30pm. Add on RM3 for a set lunch complete with a drink and soup on weekdays except public holidays. Choices include chicken mushroom sauce, grilled fish tomato concasse and chicken wrap.
Dinner offers temptations like fruit salsa fish (with mashed potato, salmon roe and lemon butter sauce), smoked duck breast (summer squash vegetable and dark greens) and the signature New Zealand lamb rack or braised lamb shank.
Chef Teh Zhi Hong said the lamb shank is slow-cooked in red wine and homemade brown sauce for five hours, with the meat soaking in the full flavours of the delicious stock.
Served with baby carrot, brussel sprout, mashed potato and lamb juice, the dish is simply amazing with the tender meat practically melting in your mouth.
He said the cherry wood smoked duck was imported to ensure quality and consistency. Lightly complemented by brown sauce and zucchini, eggplant, rocket leaves, capsicum and mushrooms, the creation is just sumptuous.
Dessert wise, the homemade offerings are constantly changing with favourites including pavlova (meringue-based pastry with a crisp crust and light filling of whipped cream and fresh fruits) as well as mushroom pot pie and Shepherd’s pie.
The pork-free restaurant also accepts advance orders for customised birthday cakes.
For more information, call 017-2134383 or check out its Facebook page and Instagram.