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The Crusted Beef Tenderloin was dramatically adorned with a carrot and potato puree topped off with a red wine and mushroom sauce and both provided a tasty but subtle compliment to the beef tenderloin.
Next up were our main meals for the evening and both were presented in what can only be described as culinary art on a plate, but while achieving top marks for presentation is good what really counts is; Does it pass the taste test?
The French Onion Soup was served with four baked cheese croustillades that were a nice accompanying snack (ok yes I admit it, I scoffed one before I took the photo, oops!).
The French onion soup was similar in style to the Mushroom broth as it too relied on the subtlety of its onion flavour without allowing any additional seasoning to overshadow the taste sensation.
Both the soups were clear bouillons' with the Wild Mushroom having the benefit of a variety of fungi complimented with various chillies, herbs and spices.
The Home Baked French Bread was served up first with a vinaigrette dip and I absolutely adored these home cooked crusty baguettes so I was not shy at repeat ordering these throughout the meal.
French Onion Soup - RM22
Wild Mushroom Soup - RM25
Crusted Beef Tenderloin (well done) - RM45
Black Cod With Pommery Sauce - RM45
Home Baked French Baguettes - Complimentary
After exchanging further pleasantries with our host for the evening my wife and I enquired about the starters and entrees on the menu and without further ado we plumped for the following:
My thoughts are already anticipating a future visit where I will probably splurge on a really fine wine on offer here next time I set foot in this fine Georgetown wine bar.
Encouraged by Stuarts confidence in the wines on offer I ventured past the house red and opted for a Chilean bottle of Cabernet Sauvignon that exuded fine tannins on the palate with a structured balance of fruity exuberance.
Stuart also proved a Sommelier of distinction when it came to discussing the extensive fine wines on offer.
Our friendly host for the evening was a well spoken British guy from Liverpool called Stuart who definitely did not demonstrate any inkling of a Scouse accent.
Throughout my dining experiences so far in Malaysia I have yet to come across an exceptional maître d' in any of the finer restaurants I have dined at, so imagine my surprise on entering a Penang wine bar called That Little Wine Bar restaurant and encountering what appeared to be the real deal.
As always I arrived here unannounced and I look forward to the day (hopefully in the not too distant future) when I will return to further sample the wares of this Penang fine wine bar serving a European cuisine orientated menu within the warm ambience that is known as 'That Little Wine Bar'.

That Little Wine Bar
Location Map

I enjoyed wolfing this dish down even though cuisine like this should be savoured and enjoyed with perhaps a good Sauvignon Blanc.
The Black Cod with Pommery Sauce was another art meets the kitchen design with its covering of Cauliflower puree, Pommery Sauce and Stringed Potato all nestled nicely on a bed of Vegetables; You are never sure if you should be framing the food or eating it!
That Little Wine Bar lights up a beacon of culinary achievement on the gastronomic map of Penang, a Penang fine wine bar indeed.
The hard work has been put into this fine Penang wine bar by the team consisting of Tommes, his delightful wife Louise, Stuart and all their staff.

That Little Wine Bar

That Little Wine Bar Black Cod Pommery Sauce

That Little Wine Bar

That Little Wine Bar lights up a beacon of culinary achievement on the gastronomic map of Penang, a Penang fine wine bar indeed serving European cuisine

The hard work has been put into this fine Penang wine bar by the team consisting of Tommes, his delightful wife Louise, Stuart and all their staff. Now is the time for consolidation by maintaining the high level of consistency they have so far achieved.

That Little Wine Bar
Date published: 22/01/2011

That Little Wine Bar Star Rating

4.5 out of 5 stars

That Little Wine Bar, 54 Chow Thye Road, Georgetown, Penang 10050, Malaysia

Phone: +604 226 8182

GPS Latitude - 5.424931 - GPS Longitude - 100.320697

Hours: Mon-Sat 05.00pm - 12.00am

Tocornal Cono Sur Red
However, what he did demonstrate was his in depth knowledge of the menu using culinary descriptive with the confident assurance of a man who genuinely believes the menu exudes gastronomic quality. Hmmmm, we'll see!
Initially I tried a glass of the house red which was fairly full bodied with hints of plum that left a pleasant lingering after taste.
That Little Wine Bar Special Menu
That Little Wine Bar Georgetown Penang
TLWB Crusted Beef Tenderloin
Black Cod With Pommery Sauce
That Little Wine Bar Dining
French Onion Soup
Wild Mushroom Soup
That Little Wine Bar Ambience
Crusted Beef Tenderloin
That Little Wine Bar Georgetown
That Little Wine Bar Crusted Beef Tenderloin
Semi Alfresco Dining
Private Dining Room Decor
That Little Wine Bar Private Dining Room
That Little Wine Bar Black Cod With Pommery Sauce
That Little Wine Bar Jalan Chow Thye Penang
I was quite surprised to see this Cono Sur Tocorna was 13% alcohol as it tasted full bodied and left a long silky oak finish that suggested it was stronger.
This wine was at the lower price range (RM98) of the wines available but I would recommend this as a good red to accompany many meals on That Little Wine Bars' menu.
There was no overwhelming intensity to the additional seasoning so the mellow taste of the mushrooms was to capture the tastebuds without dominating the flavour.
Both were very good soups from the creative imagination of That Little Wines Bars' German chef and owner called Tommes.
The beef was from a very well selected cut so chewing was kept to a minimum because it did not have one piece of fat running through it.
Although small in stature this lean beef was cooked superbly and provided a highly enjoyable European cuisine style treat.
Never the less, it was again cooked perfectly and both the refined sauces complimented the fish without overwhelming the taste.
Its highly acclaimed European inspired cuisine menu has already reaped in five awards from the Malaysia Series of Hospitality Asia Platinum Awards 2010-2012.
Now is the time for consolidation by maintaining the high level of consistency they have so far achieved.
This is just as an important time in the life of any restaurant, but, I get the impression that Tommes attention to detail will prevail and they will continue to scale new culinary heights with his ingenuity in the kitchen.