The Cinnamon Restaurant is located inside Penaga Hotel serving western food located right beside hotel swimming pool. Restaurant decoration are emphasized on heritage building concept with wooden chair and marble table top, floor and wall tile are traditional type as well. Cozy environment with comfortable seating and great service.
Forest Mushroom Soup RM18, chef signature recipe made from wild forest mushroom and truffle essence, served with crispy croutons. We are really impress with the rich flavor of mushroom soup which has extremely strong mushroom flavor together with creamy texture.
Crispy Calamari RM21, Crispy battered squid served with homemade tartar sauce. Nicely breaded squid deep fried to golden color, sprinkle with lemon juice and dipping with tartar sauce making it taste awesome, crispy with a hint of acidity.
Seabass RM35.80, seabass panfried to perfection. Served with The Cinnamon’s signature golden mash, sauteed asparagus and chervil sauce. Seabass skin is crispy together with juicy fish meat, eating together with asparagus puree and pumpkin mash make it a great combination.
Grilled Beef Ribeye RM72, Austrian grain fed steak served with choice of black pepper, red wine or barbeque sauce, served with salad and fries. The beef is nicely season to flavor but slightly overcook which gave it a hard and dry texture.
Prawn Pasta Aglio Olio RM29.90, fusion Asian and Western spaghetti in extra virgin oil, garlic chip, chili and prawns. Generous amount of big prawn cook together with great olive and garlic flavor spaghetti.
Panna Cotta RM16, Italian Panna Cotta blend with local pandan flavor served with yam ice cream. Panna Cotta is extreme smooth in texture and strong in Pandan flavor which slightly overpower egg fragrance.
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