|about us||abouthe works behind soul kitchen is a quirky malaysian german couple.
michele and tonio met in munich, engaged in venice, married in kl, lived in berlin, now cooking up a storm in penang. married life in the kitchen is real fun! drop by for a cup of coffee
the soul kitchen vibe
aromatic italian coffee fills the ancient chinese streetscape and a sense of confusion fills your thoughts.
percolated your ask?
the sizzle of bacon with italian spicy sausage hits your stomach juices like 100% humidity before a monsoon of cats. you turn to investigate but a techno colored cyclo driver eyes you down for a ride around town, but no! there's another ride, another wave aside from the heat that's just his your hunger.
your soul needs some good food loving and a hot mamas kitchen is all that will fill that loveless hole in your stomach. times up...
step into soul kitchen... t
take a seat in 1960's berlin for some home styled italian and watch the 21st century fusion that is penang pass you by.
is an italian-style eating establishment. there are generally no printed menus, the service is casual, prices are low, and the emphasis is on a steady clientele rather than on haute cuisine. the food is modest but plentiful (mostly following regional and local recipes) and in some instances is even served family-style. (wikipedia)
fresh, healthy and simple - is our philosophy @ soul kitchen
fresh - all meals are cooked a la minute for you
healthy - we try to find the best available ingrediants for you, no msg or aroma substances are added.
simple - we keep our recipies simple and authentic we belive this is the best way to cook
we aim to create a relaxed and conveniant atmospehere for you.
this way our food tastes even better and isnt a welcoming smile the best way to start with it?
It is not only about cooking, a great atmospehere includes the interior, the lights as well as the music and most important -a good service.
we aim to give you the best possible service - that doesnt mean that we are smiling all the time, it means we take the time to sit down and give you reccomendation, answer your questions, fullfill extra wishes, or have a little chat (so please do not hesitate to ask...we are looking forward to having you.
your soiul kitchen teamt us
- english breakfast (scrambled eggs, with baked beans, choice of sausage or bacon, fried tomato and a slice of toast)
- scrambled eggs with mushroom
- breakfast in bed
slices of toasts with butter, jam, peanut butter, salami
- muesli with yoghurt (optional with selected fruits)
tramezzini (grilled sandwiches)
salami - mushroom - turkey ham - gammon ham - tuna
served with a selection of different sauces
soup of the day
- chicken al limone (fried chicken in white wine lemon sauce)
- carbonara (fried pork bacon in cream sauce)
- ai funghi (mushroom in white wine cream sauce)
- salsiccia (homemade herbed pork sausage in tomato sauce)
-asparagus salvia (fresh asparagus in butter sage sauce)
-puttanesca (fried anchovies with capers and black onive in tomato sauce)
-tonno (white tuna with capers and olives in tomatosauce)
- pasta salmon (in cream lemon sauce, or in tomato sauce)
stone oven pizzas
salami, rocket salad, grated parmesan
anchovies with black olives
salsiccia with onion rings
mushroom with sweet basil and grated parmesan
turkey ham with sweet basil and grated parmesan
small mixed salad (baby butterhead with vegetables in olive oil, balsamic, mustard dressing)
melon chicken salad (fried chicken with vegetables in honey, orange, chili dressing)
smoked salmon salad (with vegetables in lemon vinaigrette)
moist chocolate cake
We also offer specials of the day like
lasagne al forno
salmon steak with a selction of vegetables
roast pork in honey white wine sauce
lamb rack with selected vegetables
|what goes on||march 2011
we have started to do a little bit of marketing.
i am setting up a website and we also have started our first lucky draw, where our customers can win a dinner for 2. we will do more of such activities in the future to support our customer relations ship.
business has been slow in jan and feb. i guess it has to do with the time between christmas and chinese new year. we decided to close the shop for a 10 days break. some freinds of mine are coming to visit us from germany and we wanted to take the opportunity to join them for a small trip to langkawi.
ist our first break since we opened and i think we deserve it.
we had a great write up in the edge magazine.
it seems that george town is now attracting many magazines, news papers etc. to write about the new booming george town vibe.
most write ups focus on the same few places like amelie cafe, the little wine bar, edelweiß restaurant and last but not least us soul kitchen.
ist great to be part of a movement that changes the face of the old town and we are proud of it.
one year has passed by. isnt it amazing. time flys by so fast. a year ago we left the cold winter in berlin for good and by now we have established soul kitchen as a well known eating place in hot george town penang. we are so satisfied...
the christmas dinner was a great success. we closed for breakfast and lunch to do all the preparation fort he evening. this way we were very well prepared when we opened the doors for our customers. we had 2 turn arrounds that evening, which was a bit of a hustle since the customers of the first session came late and so weh ad the second session waiting for their seats for at least 15 minutes before we could have them seated. well, we learned from that experience and will allow a bigger gap between the sessions the next time.
we are planing on a christmas special menue.
our friend frank from e6o hotel gave us some great tipps and tricks how to optimize our workflow. now we want to try how this feels in the praxis.
we are offering 2 different dinner menues for our customers. i am curious how many will sign up for it.
i celebrate my 50ies birthday at soul kitchen. thank god ist a tuesday, which is our off day, so michele, forrest and i can relax and hang out at the beach.
half a century is gone...time passes fast.
coming back from the us i have to get used to work in the kitchen again. business is doing very well, so i almost have no time to adjust to it just cook, cook and cook as much as you can.
i am out for another ufo tour for almost 5 weeks. poor michele. while i am taking care of the ufo boys in the us, she has to manage all on her own. iam calling every day to see how things are going and i am stunned to hear that sales are still growing from day to day. what a tough, strong wife i have.
now the business runs like no more questions. ist hard to keep up with the masses of customers coming to soul kitchen these days.
thank god we found additional staff to help us. michele and i are working realy hard and there is no day that we can go to bed before midnight, we almost feel like hamsters in a running wheel...
we even have to borrow chairs from next doors restaurant to have all customers seated.
thank god by now were more experienced with the work flow and the logistics of ordering and shopping food at the right time.
we have invented a lunch break between 2pm and 6pm to be able to reset the kitchen and cook new pasta, or refill whatever is needed.
merdeka day. new straits times came out with a double page write up on soul kitchen. thanks to ck lam, who managed to get her blog review into the lifestyle section of the issue.
a double page we hardly can belive it. with many pictures. wow.
we also bought a cute 69 beetle car. now shopping becomes easier and we are way more felxible also in terms of going to the beach with our little boy forresr.
more and more food bloggers are coming to soul kitchen to do their write ups.
today we had ck lam and chris lai here. both wrote very positvly about soul kitchen.
the virtual marketing becomes more and more a fortune for us.
not only that the bloggers are writing about us, also many customers take pictures of our food or of our place, posing in front of the stairs, the wallpaper, the menue boards and than they upload the pictures on their facebook account and all of their friends see the pictures and next week they come to our place.
the first big lunch crowd swapped into soul kitchen today.
we were overwhealmed by this amount of people. the work in the kitchen became realy chaotic. i guess i lost 2 kg in our hot kitchen. sweat running into my eyes while trying to keep up with the orders coming in.
this was a big challenge for us and we learned a lesson we have to be prepared fort he unexpected evey minute.
business is realy picking up. ana´s food blog shows some effect. more and more people are coming to our place.
we get great comments on our food quality and our service and we hope that we can turn all these people into regular customers.
ana, a local food blogger comes to our place and is raving about our food.
she wrote a phenomonal review on her website and we are all very proud of us.
ist a great feel to go online and see pics and comments on soul kitchen without beeing the one who uploaded them
a friend of michele joins our team. tab is from australia and helps us in the service. she will only stay for 2 weeks before she goes of to thailand, but ist good to have some additional manpower since we have more customers by the day.
15th of june, 10 am soul kitchen opens the doors to the public.
we had about 10 customers today serving them breakfast, pastas and drinks.
everything works fine in the kitchen. yep, were up and running how great ist hat.
one day before our opening. heavy rain lets the drain overflow and the water is coming up our terrace. this is something we have not thought of. to be on the safe side, i carried all our tables, chairs and whatever i can grab upstairs to avoid any further damage.
thank god, the water stopps 1 cm below our gate and we are not flooded.
ist done our place is ready to open up. it just looks fantastic and we are very happy that we managed to create it the way we wanted it to look like. not too many compromises, we were well prepared and we did our homework.
iam going back to germany and europe for 1 month. still touring with my main client, the rock band ufo, whom i have been working with fort he last 10 years.
we will have shows all over europe and i know i will miss george town and our new home, my wife and forrest a lot...
renovation is progressing. we found a good contractor, mr. leong, who give us a hand, finds the right people for tricky jobs, or has always a n idea how to make things better.
i realy like working with him and i think he also likes working with me, sinply because i do have my ways of doing things and i do not hesitate to make my hands dirty and work as hard as anyone who is working here right now.
strolling allong kimberly road, we stopped at a hawker stall and discovered 5 small, cute puppies under the sellers table. michele couldnt resist to ask and there weg o forrest steped into our live. now ist the three of us!
we moved! we realy moved away form berlin, that has been our home for 4 years gonna miss it.
now we are looking forward to our new adventure here in penang and i can say it feeld great.
finally the planing and calculation and thze theory has come to an end and ist time to sinply do it.
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