Appetising set meals worth exploring at Morpheus Restaurant Penang
Penangites, ever prudent, would be first in line for a good bargain. With the rising cost of goods, restaurateurs now face the daunting task of offering value-for-money meals that do not compromise on quality or presentation. At RM48+, Morpheus presents set meals with four choices for mains – two pasta dishes, a fish entrée and a chicken option. I have sampled all four and am pleased to say that Chef Andy has created not only delectable soups and main courses but also meals that are a feast for the eyes. His commitment to quality is evident in every dish, making Morpheus an ideal destination for anyone seeking to indulge in a good meal without breaking the bank.
My friends and I ventured to Morpheus, lured by the promise of their set meal offerings. Allow me to recount our culinary escapade. The set meals begin with a choice between pumpkin soup and French onion soup. The vibrant sun yellow pumpkin soup, silky smooth and decadently thick, is elevated by a drizzle of parsley oil. Its natural sweetness offers a satisfying and comforting bowl; however I would suggest adding a slice of warm toast to complete this delightful soup.
The classic French onion soup is truly scrumptious – two resounding thumbs up to the chef! Crafted with a rich beef broth and sweet caramelised onions, it is topped with toasty bread coated in melted cheese. Traditional seasonings of Worcestershire, garlic, bay leaf, fresh thyme, salt and pepper further enhance its savoury profile.
This beloved soup, though it found its fame in 18th-century France, has variations that have simmered throughout Europe since ancient times. Initially regarded as a humble dish, its reputation soared in the 18th century. One theory credits King Louis XV with its creation, while another attributes its rise to prominence to Stanislas Leszczynski, Duke of Lorraine, who, upon tasting it at an inn in Champagne, introduced it to the Palace of Versailles.
The mushroom crème fettuccine with crispy shimeji tempura presents a creative twist, adding delightful textures to the umami-rich pasta. It is an absolute must-try for mushroom lovers seeking to indulge in a dish that would delight their palate.
If you adore clams and chorizo, an exciting fusion of flavours awaits you in this tempting option. The al dente black squid ink pasta fortifies its seafood essence, while the vivid red cherry tomatoes and vibrant green basil shoots elevate its visual allure.
Another main course option to consider is the tender grilled chicken, smothered with a shimeji mushroom gravy, rests atop a smooth buttery bed of potato puree. The dish garnished with sautéed French beans and carrots, is nothing short of a wonderfully hearty repast. Having enjoyed the soup and the chicken, I found myself beginning to feel contentedly satiated, with just a whisper of space remaining for dessert.
The Mediterranean baked snapper graced our table alongside a medley of roasted vegetables – tender Brussels sprouts, skin-on potato wedges and juicy cherry tomatoes. Baked just right, the thick, moist fish fillet, marinated with herbs and spices, flaked effortlessly. While undeniably enjoyable, I could not shake the feeling that a complementary sauce or dressing might elevate its flavours to even greater heights. A Mediterranean salsa or a light herb vinaigrette could offer the perfect finishing flourish to this already wonderful dish.
The dessert of the day presented us with a slice of light and airy French butter cake with a crisp, golden brown crust, alongside a scoop of vanilla ice cream. For the best experience, enjoy the warm cake and ice cream together, as the melting ice cream adds moisture and creaminess in every mouthful. Concluding the meal with a rich and decadent slice of cake would otherwise have been too much of a good thing.
For drinks, you have on option of the refreshing mint and lime cooler or coffee. Set meals are priced at RM48+ each and are available from 11 am to 4 pm.
Morpheus Restaurant Penang is situated at Lorong Aboo Sittee in the bustling city of George Town. It was established in April 2023 by head chef and owner Andy Lai, a graduate of Le Cordon Bleu, the prestigious culinary school in Paris. Le Cordon Bleu is renowned as the largest network of culinary and hospitality schools globally, blending innovation and creativity with tradition in its training courses, empowering aspiring culinary professionals to realise their ambitions.
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Written and photographed by Adrian Cheah
© All rights reserved
1 June 2024
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Morpheus Restaurant Penang
26, Lorong Aboo Sittee, George Town, Malaysia
Tel: +6012-273 9743
Open daily from 11 am to 11 pm except Mondays