The word orinea is said to be of African origin and is interpreted as meaning “God’s gift to us”. At the fine‑dining establishment that bears the name, every culinary creation is a gift from Chef Min Ong—one that blends the finest ingredients and flavours using delicate techniques.
Perched on the 18th floor of Sunrise Gurney, Orinea offers a modern fine‑dining experience with panoramic views of Penang Island, where the cityscape and sea merge into a serene panorama.
Orinea first opened its doors in 2019 under the umbrella of the now‑shuttered Farquhar Mansion, one of the island’s first fine‑dining establishments. During my recent visit, I opted for the Kaviari Tasting Menu, inspired by refined French gastronomy and paired with caviar from the prestigious Paris‑based house. Dishes ranged from lobster accented with pickled daikon, dill oil, and Kristal caviar, to Japanese A4 Wagyu finished with Szechuan chilli emulsion and charcoal jus.
“I’ve worked with various caviar brands over the years, but none quite rival Kaviari in terms of consistency and quality,” Min explained.
“I became head chef at Farquhar Mansion at the young age of 23, overseeing the entire kitchen,” the 33‑year‑old shared. “Knowing I still lacked experience, it was an immense challenge—one that pushed me to spend long hours refining my craft and building my skills.”
Without formal culinary education, Min’s journey has been driven by pure talent and relentless hard work. “I joined a chefs’ association to connect with other chefs and learn from their culinary expertise, attention to detail, and soft skills. I also went on to compete in numerous cooking competitions, both locally and internationally, honing my skills across various cuisines despite specialising in French cuisine.”
My favourite dish of the meal was, without a doubt, the foie gras with almond butter, beetroot tartare, plum gel, and cocoa tuile. “Foie gras has always been my strength, no matter which menu I create,” Min said. “I’m grateful when diners tell me they’ve enjoyed my foie gras—some have even said it’s among the best they’ve had in Penang.”
“I prioritise innovation over replication,” she added. “Although the classic base is typically berries and bread, I chose to replace the toast with a tuile and pair it with cocoa nibs to introduce a gentle bitterness that contrasts with the foie gras. For a nutty note, I developed my own almond butter, as hazelnut felt too overpowering. Berries can be predictable, so I used plum instead, to add a touch of sourness to the dish.”
An extensive beverage list rounded out the experience, where even our spontaneous selections—such as Nicolas Feuillatte Brut Palmes d’Or 2002 and Château Léoville Las Cases Grand Vin de Léoville 2012—paired seamlessly with the menu.
More Dishes From the Kaviari Tasting Menu
The Kaviari Tasting Menu is priced at RM786++ per person.
Photography by Norlman Lo
