Chef Petr’s new chapter at Alfresco Dining by Sky 7 Hutong
I have always been captivated by Chef Petr Fehér’s culinary artistry – his creations are delicate yet brimming with flavour, and each dish is plated with a refined elegance that reflects his passion and skill. His masterful touch transforms quality ingredients into sumptuous delights that enchant the senses and linger in memory.
I was genuinely heartbroken when Le Venue closed its doors. It had been a cherished spot where I celebrated birthdays, anniversaries and meaningful gatherings with loved ones. So, imagine my joy when I received a text from Chef Petr in 2025, sharing the news that he is now helming the kitchen at Alfresco Dining by Sky 7 Hutong at Island 88. I gathered a few friends and made a dinner reservation. We went with high expectations and the evening more than delivered on every front, from the impeccable flavours to the warm, convivial atmosphere, reminiscent of a stylish, modern pub where friends gather to share good food and laughter.
We began the evening with a lovely platter of thinly sliced Spanish jamón ibérico (Pata Negra) – RM48++. Its deep, nutty richness nicely balanced by fresh onion rings, tangy preserved green chillies and the gentle sweetness of piquillo red peppers. Alongside it, Chef Petr served his take on garlic sticks – thick, golden batons that were crisp on the outside and pillowy-soft within, offering a pleasing contrast of texture and flavour to accompany the charcuterie.
The toasted golden garlic bread sticks (RM9++) are also good on their own or paired with a warm bowl of soup. I especially enjoyed the nutty crunch of the sesame seed coating and the light dusting of Parmesan, which added an extra layer to this "humble" offering.
Next came a refreshing ice plant and mushroom salad (RM28++), an interesting mix of contrasting textures and flavours, all brought together by a lovely yolk sesame soy dressing. The salad was topped with homemade flour chips that added crunch to the dish. Did you know ice plant gets its name from the tiny, glistening water-filled cells on its leaves that resemble ice crystals? These succulent “bladder cells” not only give the plant a sparkling appearance but also lend a subtle, natural saltiness that adds a unique twist to the salad.
For soups, we had six varieties, even though only five were listed on the menu. Since we were a party of six, Chef Petr surprised us with an off-menu creation – a spicy, tangy and creamy kimchi soup that was both bold and comforting. I chose the chunky mushroom bisque, made with a medley of three different mushrooms. I loved the bisque’s rustic yet velvety character – earthy, umami-rich and deeply satisfying. The other options included Organic Pumpkin Ginger, Fresh Tomato and Thai Basil, Broccoli Cream and French Onion – each priced at RM19++. Every bowl was a hit at the table as we polished them off to the very last drop.
It brought back fond memories of when Chef Petr introduced his ingenious “soup blocks” at Le Venue and Block Menue – made with fresh ingredients and free from MSG, preservatives or thickeners. Each portion came sealed and ready to heat, perfect for a quick, nourishing serving without fuss. I loved the simplicity: just boil, cut and pour. Sadly, they are no longer available, but the memory of those soul-soothing soups I once enjoyed at home still lingers warmly.
The Black Mussels Spicy Marinara (RM42++) – black mussels in a spicy tomato-based sauce infused with garlic, herbs and a bold touch of chilli. Served with some garlic breadsticks, it brought the essence of warm and rustic Mediterranean goodness to the table.
The Spaghetti Thai Chicken Basil (RM44++) was a bold fusion that took us by surprise. The al dente pasta provided just the right bite to soak up the aromatic flavours of Thai basil and savoury minced chicken. I especially loved the spicy kick from the chillies – unapologetically fiery and full of character. You definitely will not find this in Italy!
The Spanish Octopus and Beetroot (RM68++) featured one large, slow-braised tentacle – wonderfully tender and melt-in-the-mouth. Its delicate, slightly smoky flavour paired beautifully with the earthy sweetness of beetroot, resulting in a dish both subtle and striking. Without hesitation, this is one I would gladly order again.
As each course arrived in gentle succession, we had the luxury of time – to savour the dishes and enjoy unhurried conversation. To accompany the meal, we chose a bottle of San Simone Prestige Cabernet Sauvignon (Italy) – RM168++. Easy to drink, with soft berry notes and a whisper of spice, it complemented the heartier dishes without ever overwhelming the palate.
One such hearty offering was the Spanish BBQ Pork Ribs (RM82++). Slow-cooked until tender, the meat practically fell off the bone at the slightest nudge. Coated in a smoky, caramelised glaze, every bite was truly sedap-licious. Served with buttery mashed potatoes and a petite salad, this was comfort food done exceptionally well.
Another standout was the Atlantic Halibut Steak (RM72++), a dish that married simplicity with quiet elegance. Oven-baked to maintain its flaky tenderness, the fish retained its delicate, mild sweetness – a hallmark of good halibut. Resting on a bed of buttery mashed potatoes, it brought the gentle sweetness of the sea to life… and disappeared from the plate all too quickly.
Although we shared all the dishes, we were already sated by the time we reached the final course. Still, every bite was savoured with deep satisfaction. I truly appreciate the skills Chef Petr has honed over the years – a culmination of experience, curiosity and unwavering dedication to his craft. There is a quiet confidence in his cooking, one that tells a story of balance, respect for ingredients and a deep understanding of how good food brings people together.
Chef Petr Fehér’s journey began in the Czech Republic and took him across the USA, Caribbean, UK, Germany and Thailand. Over the years, he held esteemed appointments, including a decade with renowned groups like Four Seasons and Kempinski. In 2010, he arrived in Malaysia to lead the kitchen at The Datai in Langkawi, later joining Penang’s historic Eastern & Oriental Hotel – and he never left the island. I have always appreciated his kindness and generosity, qualities that shine as brightly as his culinary talent. The restaurant business is famously tough, with studies showing that nearly 60 % of new establishments close within their first three years. In such a demanding industry, Chef Petr’s resilience and passion are truly admirable. I wish him all the very best as he continues to craft memorable dining experiences in Penang.
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Written and photographed by Adrian Cheah
© All rights reserved
26 May 2025
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Alfresco Dining by Sky 7 Hutong
Island 88, G-22C, Ground Floor Island 88, 118 Jalan Tanjung Tokong 10470 Penang
T: +6012-203 2202
Open daily: Open daily: 11:30 am till 10:00 pm (all day menu)
11:30 am till 12:00 am (including snacks and Yakitori)
Business closes at 2:00 am
P.S. A big thank you to Chef Petr for the generous treats throughout the evening – from the beautifully plated surprises to the lovely bottle of red. Your kindness and hospitality always make dining at your restaurant feel extra special. Kam siah ce-ce 'ol friend!