Evergreen Laurel Hotel is one of the earlier hotels in Gurney Drive. My last visit was in 2016 on their newly renovated cafe with nice Buffet. This round I am back again to check out Evergarden instead.
Evergarden Restaurant is a renowned Chinese Restaurant in Penang, offers an authentic Chinese Cuisine skilfully prepared by Evergreen accomplished chefs. Evergarden is completed with a large dining area and many private rooms.
For the month of August 2017, Evergarden is coming out with new promotion focusing on Sze Chuan cuisine.
Sze Chuan Food Promotion
- Hot & Sour Sze Chuan Soup – RM21.00 per bowl
- Deep Fried Golden Duck “Sze Chuan” Style – RM40.00 half bird
- Sauteed King Prawn with Minced & Chili – RM70.00 small
- Steamed Golden Snapper with Crispy Bean – RM110.00 per nos
- Fried Beef with Sze Chuan Sauce – RM35.00 small
- Fried Shredded Chicken with Fish Gravy Sauce – RM30.00 small
- Braised Bean Curd with Minced Beed & Chili Bean Sauce – RM30.00 small
- Fried Fresh Bean with Mince Chicken & Dry Shrimp – RM25.00 small
Hot & Sour Sze Chuan Soup – This is one of the popular Sze Chuan dishes known to many. This soup is boiled with king prawns, white sea cucumber in cubes, Sze Chuan soup stock and soft bean curd. This soup tasted very appetizing as it has both sourness and spiciness that was very tempting.
Deep Fried Golden Duck “Sze Chuan” Style – The duck was boiled until soft and then battered and deep fried until golden perfection. Serving together with the appetizing plum sauce and white sesame which paired very well with the crunchy duck skin and juicy meat. It is indeed a perfect combination.
Sauteed King Prawn with Minced Garlic and Chili – The king prawns were sauteed and served with red chili and garlic sauce, and along with it were generous amount of broccoli. The taste of the king prawns were so fresh and chewy and the sauce was hot, spicy, sourish and with a hint of sweetness.
Steamed Golden Snapper with Crispy Bean – The fresh red snapper was steamed with some chai por (pickled veggie), served together with some veg USA meat, and pak choy. This dish was simple but appetizing.
Fried Beef with Sze Chuan Sauce. A very simple pan fried dish with beef slices and red chili, onions and green pepper. The aroma of the wok was so nice and the doneness of the beef was perfect.
Fried Shredded Chicken with Fish Gravy Sauce – The shredded chicken were pan fried with black fungus, black mushrooms, winter bamboo shoot seasoned with sesame oil and spicy oil. Although this sounds like a very common dish, yet this is highly dependent on chef’s preparation.
Braised Beancurd with Mince Beef and Chili Bean Sauce – The minced beef and bean curd were braised together with chicken stock, spicy oil and oyster sauce. This soup-based dish is another appetizing and soupy dish which goes very well with white rice.
Fried French Bean with Mince Chicken and Dry Shrimp – The chopped black mushrooms were pan fried with marinated sheered chicken breast. The mixed ingredients were then topped on the french beans. This was a tasty vegetable dish.
Chinese Set Menu Speciality Dish – RM810 per table of 10 pax
- Laurel Precious Four Dish Combination
- Double Boiled Chicken Soup with Ginseng Herbs
- Baked Stuffed Crab Meat with Cream Sauce
- Roasted Pecking Duck (Two Course)
- Sauteed King Prawns with Mayonnaise and Fresh Fruits
- Steamed Red Snapper in “Teow Chew” Style
- Fried Vegetable with Mushrooms In Basket
- Chilled Herbal Jelly with Honey and Longan
- Chinese Pancake with Lotus Paste
Laurel Precious Four Dish Combination – Cooked with Century Egg roll with potato starch, sliced cucumber , red chili, white onion, steamed otak egg roll, marinated chicken breast and jelly fish. The usual starter that can be found in most Chinese course meals.
Double Boiled Chicken Soup with Ginseng Herbs – The name of this dish says it all. The aroma of Ginseng was strong and the soup was packed with the goodness of chicken essence drawn from the chicken itself.
The Baker Stuffed Crab with Cream Sauce – The Crab shell was stuffed with Crab meat and Potato, then deep fried until golden brown. This dish reminds me of my granny’s cooking during festive season.
Roasted Peking Duck – The roasted duck was served with homemade sauce and egg crepes. The taste of the sauce was prepared with soy bean paste and sweet sauce and it made a perfect combination with the crispy duck skin.
Sauteed King Prawn with Mayonnaise and Fresh Fruits. The king prawns were mixed with egg and flour and then sauteed with Mayonnaise sauce. It was then served with honeydew melon and Pineapple slices. This dish was very refreshing as prawns tasted rich but when paired with fresh fruits it helped to reduce the heaviness of the seafood.
Steam Red Snapper in Teow Chew Style. The is another common dish found in most Chinese restaurants. Teow Chew style is something sourish and with a hint of Spiciness. This importance of this dish is the fish must be fresh, else it will lose the goodness of this dish.
Fried Vegetable with Mushroom in Basket – Stir fried with green, yellow and red capsicums, button and black mushrooms, macadamia nuts with white Seasoning sauce . A very simple and nutritional dish.
Chilled Herbal Jelly with Honey – In Chinese this is called ‘Guai Leng Gou’. It tasted slightly bitter and it is believed to be able to cool down body heat. It was served with some honey and lemon which was very refreshing.
Deep Fried Chinese Pancake with Lotus Paste – The Pancake which was stuffed with Lotus Paste and sprinkled with white sesame had a crispy skin and hot lotus paste upon a single bite. It was a very nice hot dessert as ending.
Overall, the food here serves good Chinese food for a hotel standard. Remember to check out their website or call in as there will be a monthly promotion with different themes by Evergarden Restaurant. The price is considered standard in terms of environment and food quality . Parking is not a concern as you can always park at the hotel’s carpark or the surrounding area.
Editor’s Review (5 Stars Rank):
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| Price (more stars, more reasonable) |  |
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Quick Facts:
| Family Friendly |  |
| Parking | |
| Pork Free | |
| Alcohol | |
| Credit Card | |
| Smoking |  |
| Reservation | |
| Private Room (Private Area) | |
| WIFI Available | |
Contact: 04-2269988 Ext 2819/ 2820
Address: 53 Persiaran Gurney, 10250 Penang, Malaysia.
GPS: 5.4311827,100.3158529
Hi Steven, I’ve heard about the scorching fiery and tongue numbing Szechuan cuisine. Is it really that pedas until can cry? I am tempted to try the next time there’s a Szechuan promotion.
Hi Little fish, the dishes are not so spicy overall. I believe they have modify the recipe to suite our taste bud.