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Spice Up Your Stay at PARKROYAL Penang Resort

PARKROYAL Penang Resort – CREATING MEMORABLE HOTEL EXPERIENCES

Featuring our friendly neighbour just five minutes down the road from the Tropical Spice Garden –  PARKROYAL Penang Resort!

A modern day paradise with 5-star standards of accommodation, amenities, and personalised services within a tropical landscaped garden with wide-open and breezy spaces, providing every opportunity for guests to unwind in a relaxed and informal atmosphere. The perfect holiday resort and spa for both local and international, leisure and business travellers!

 

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Each of the over 300 guest rooms, inclusive of 46 suites, are well-equipped with an LCD television installed with in-house movies, BBC and Astro channels, hair dryer, iron and ironing board, air-conditioning, international direct dial (IDD) and free WiFi, minibar, ensuite shower and bath, and complimentary coffee and tea making facilities, bottled mineral water, bedroom slippers and personal grooming items.

Indulge in unforgettable dining experiences at an array of idyllic dining and entertainment outlets, each with its own special character and atmosphere. From the open-air Tamarind Brasserie that serves sumptuous international and local cuisines, to the al-fresco Uncle Zack by the Beach that offers unique dishes from Penang-style tapas to char-grilled steaks, to the stylish Javana Lounge with live music and the child-friendly Cool Bananas Poolside Cafe.

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This resort and spa offers an ideal blend of Asian contemporary charm and modern facilities such as a gymnasium, tennis court, shopping arcade, business centre, self-service launderette, and two swimming pools – one of which is equipped with two waterslides, providing endless of splashing fun for adventurous kids.

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An excellent children’s club, the Koko-Nut Klub, is open daily from 9.00am to 9.00pm and is free of charge for children aged four to 12 years old. Among the fun activities offered in the club are face painting, badge designing, ceramic workshop, hair-plaiting and t-shirt painting. Babysitting services are available for children below four years of age with a minimal charge.

For rejuvenating and relaxing treats, pamper yourself at Malaysia’s very own St. Gregory, a renowned spa outlet since 1997, with supreme Thalgo marine facial and massage treatments or simply relax with a menu of soothing traditional massage rituals and facial treatments, a complete holistic programme integrating spa therapy, fitness, aesthetics and active-ageing for the active and well-balanced lifestyle.

There is no other way to complement your exotic venue hire at Tropical Spice Garden –  either for a garden wedding or green-space conference meeting – with a stay at the 5-star PARKROYAL Penang Resort to complete your contemporary oasis!
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FAST FACTS

PARKROYAL Penang Resort PARKROYAL Hotels & Resorts

Address: Batu Ferringhi Beach 11100 Penang

Hotel Telephone: (604) 881 1133  |  Fax: (604) 881 2233

Email: enquiry.prpen@parkroyalhotels.com

Website: PARKROYAL Penang

Facebook: parkroyalpenangresort

Instagram: parkroyalpenangresort

The G Sisters – Ginger & Galangal

Same botanical family but so different in taste and use in cooking various Asian dishes!

There are around 400 members of the ginger family grown wild in the tropical Asia but these 2 particular variety is the one universally  known as Ginger & Galangal.

Ginger

 

A young ginger has a very thin skin, is pale yellow and has pinkish shoots with green stalk ends, while old ginger is beige-brown with a thicker skin. Young ginger is more tender and juicy than the mature rhizome, so it is preferred for grating or pounding to extract the juice, a popular marinate with Chinese chefs. It can be eaten raw, and is also pickled. Mature ginger although sometimes served raw in very fine shreds, is more commonly cooked as the flavour is more emphatic than that of young ginger. Ginger is widely used for medicinal purposes throughout Asia, particularly to improve digestion and to counteract nausea and vomiting.

GalangalThe galangal has a pungency and tang quite unlike that of the common ginger. The young shoots of the rhizome are pale pink and are more flavourful and tender than the older beige- coloured rhizomes. Galangal is too spicy to be eaten raw, and is used in slices, chunks or pounded to a paste for various curries and side dishes. When pounding or blending galangal to a paste, first shop it into small pieces as it is often obstinately tough. Perhaps this is why Thai cooks often just bruise a large chunk with the flat side of a cleaver and add it whole to the cooking pot.

 

Article Source: Tropical Spice Garden Cooking School