Happy Garden 4 Course Feast

I had learnt of Happy Garden Batu Feringghi from Chiefeater William Tan months ago. In fact, it was his post about this place that connected us. Two foodies chatting about their love of good food. During my recent trip to Penang, Chiefeater William Tan graciously hosted Jen and I to a dinner there.

Our dinner was a gastronomic journey through four delectable dishes that showcased the true essence of Hainanese flavors. To start, we were treated to the mouthwatering Fried Spring Roll and Roti Babi. The Roti Babi was special adaptation. It is first stuffed with minced meat then fried in a batter. The variety I had grown up on was a French toast sandwiched with minced meat. The dishes were accompanied by a special sauce crafted with the perfect blend of Lea & Perrins sauce, tangy mustard, and a dash of vinegar. This delectable appetizer set the stage for a culinary adventure that promised to tantalize our taste buds.

Next up was the Macaroni Pie filled with meaty and mushroomy goodness, a comforting dish that exuded warmth and nostalgia.Baked to perfection in a pan with a fluffy egg top, each forkful was a delightful blend of flavours and textures that left us feeling right at home. It left me wondering what inspired them to make this dish in the first place. The dish went well with the sauce that came with the Roti Babi earlier.

The crowning glory of our meal was the awe-inspiring 8 Treasure Duck. This culinary masterpiece took centre stage with its enticing aroma and impressive preparation process, taking a laborious 7 hours to achieve its perfection. Stuffed with aromatic glutinous rice and lovingly braised with a medley of carefully selected herbs, the result was a combination of flavours that captured the essence of Hainanese culinary artistry. The dates provided sweetness, the mandarin peel provided a tangy bitter taste, the gingko to provide a contrast of texture to the softness of the glutinous rice. The duck meat was rich and tender and interestingly the gamey taste that you would come to expect of duck meat was not apparent.

To round up our culinary adventure, we had the classic Hailam Char. With each bite, we revelled in the harmonious blend of flavours, showcasing the skilful preparation that Happy Garden has perfected over the years. It was my second plate of Hailam Char in as many days and this one had a different taste compared to the one I had at The Lighthouse Cafe. The Hailam Char was darker, the texture of the noodle firmer and had a smoky taste to it. It was a good wrap up to a lovely dinner.

If you find yourself in Batu Feringghi, a visit to Happy Garden is a culinary journey that will transport you to the heart of Hainanese cuisine. With over 38 years of culinary excellence under its belt, this charming restaurant has delighted many diners and I hope that they will continue to do so.