Though it was a bit disappointing that we both didn’t get to have our anniversary spent in Feringghi Grill like last year, thus, we both drove down further to Parkroyal and thought of trying our luck whether Tiffin is available.
Then come next disappointment, Tiffin is closed for good. Then left Tamarind Brasserie which is their coffee house for us to consider, with that much of disappointment within that few minutes, we both decided to turn our way back, heading back to town for our meal. That really sound pathetic isn’t it. But truly was pathetic… we can’t get to spend our time on our anniversary on our favourite restaurant, can imagine how upset were we.
With that suggestion, we both decided to hop in without hesitation.
The last visit in 15 August, we were given a menu to choose from, they were –
And much of yearning, we thought we made a different choice in order our food for our anniversary. With much anticipation, thought I could post something different on Vintage Bulgaria, only now I realize, we were ordering the same food when the 4th blogger gathering was offered. [grin]
Anyway, that would not stop me from posting it right? The food presentation is slightly different from what we had a year ago, and in fact, a year ago, these were not our choice of food.
But what makes me remember this place and keep recommending to friends and colleagues were the desserts and the pork knuckle. That’s something unique and should not be missed.
Another courtesy treats was from Gelatissimo, Italy gelato … with much desserts that end the flogger gathering, I would have to say, it was a successful one.
Address & Contact Number
Vintage Bulgaria Restaurant & Bar
1E, Jalan Sungai Kelian
11200 Tanjong Bungah
Penang
Tel: +604-898 1890
Fax: +604-898 2890
Email: info@vintagebulgaria.com
Business Hour:
3pm to 12am (Monday to Friday)
12pm to 12am (Saturday & Sunday)
Happy Hour:
3pm to 7pm (Monday to Friday)
12pm to 7pm (Saturday & Sunday)
Coming 
Kindly RSVP with the following –
Ingredients lining up nicely for us to take photo, 
The chef is posing his giant grouper fish head and showed us, all the camera flashes non-stop keep flashing on the chef as well as the fish head. That doesn’t sound like any celebrity, doesn’t it?
Ingredients for ordering down from deep fried fish meat, fresh fish meat, boar’s kidney, paddy frog, fish ball, meat ball, squid, prawns, bean curd skins, quail eggs and even crabs.
As for the noodles down from vermicelli, maggi noodle, thick vermicelli and they even cook seafood porridge or even meat porridge.
Ingredients for Tomyam soup which consists of mushrooms, tomatoes, not to forget the chili padi. And mint leafs for garnishing.
Didn’t realize time passes so fast, 4 bowls of different type of noodle were served. Everyone of us were busy taking the best shot on these 4 bowls of noodles.
From the ordinary type of fish head noodle which is consists of deep fried fish meat and thick rice vermicelli, and followed by …
Fresh prawns with mushroom Tomyam Maggi noodle, garnished with mint leafs to make this perfect.
Another bowl is squid with maggi noodle (or we called it processed noodle).
The normal rice vermicelli (thinner type) is match with fresh prawns. Comparatively this is sweeter than squid.
First was served the fresh fish meat porridge.
Followed by the paddy frog porridge.
Fresh crab thick rice vermicelli (cho bee hoon) was another bowl for us to review, to taste. This is the thumbs up due to the soup base was absolutely sweet and tasty.
Fresh grouper fish head wheat vermicelli (mee suah) was what I thought the last bowl. Never knew and never expect there is another surprise coming up.
Here comes the surprise… the big pot of tomyam soup which consists of many other ingredients, ie. Squid, fresh fish meat, deep fried fish meat, fish balls, meat balls, minced meat, quail egg, mushrooms.
Opening hours: 12noon to 11.30pm