Deliciously authentic Hainanese chicken chop at Hai Onn Restaurant

Hai Onn Restaurant at Jalan Burmah is one of the few Hainanese kopitiams (coffee shops) left in George Town. Although there are two original signages at the entrance of the kopitiam with "Hai Oan", the correct spelling of this restaurant is actually "Hai Onn". This only goes to illustrate how forgiving the owner was in agreeing to carry on with the typographical error in the company name.

A luxurious 6-course treat for Mum at Maple Palace Restaurant

Mum turned 89 this year and I was only too glad that I was able to celebrate her birthday at Maple Palace Restaurant with a scrumptious top-notch feast. Although owner Loy Tan was overseas when I contacted him, he was obliging enough to curate a luxurious 6-course menu for Mum. The individual serving of each course was beautifully presented, making it a delightful visual feast to whet the appetite.

An unforgettable birthday bliss – indulging in avant-garde dishes at Maple Palace Chinese Restaurant

When choosing a venue for her birthday celebration, my daughter Jean immediately suggested Maple Palace and it is easy to understand why. Located in the heart of George Town, Maple Palace Chinese Restaurant goes beyond traditional boundaries, offering avant-garde dishes that redefine Chinese cuisine in terms of both flavour and presentation. Under the guidance of owner Loy Tan and his skilled chefs, the restaurant's innovative techniques and use of authentic ingredients create an unforgettable and mouth-watering dining experience that leaves a lasting impression.

Savoury Cantonese-style dishes at Zen Xin Vegetarian Restaurant

Zen Xin Vegetarian Restaurant is a vegetarian restaurant located along Nagore Road in the heart of George Town. One thing that strikes me when dining at a Chinese vegetarian restaurant in Penang is the creativity involved in preparing innovative vegetarian alternatives that closely resemble traditional faux meats or seafood dishes. It is almost like you are eating the real thing, from texture to taste! Using various plant-based ingredients such as tofu, seitan, mushrooms and soy-based products, the chefs are able to create wonderful dishes.

Indulging at the award-winning Chin's Cuisine

Chin's Cuisine represents owner Dave Chin's unique interpretation on Chinese cuisine, primarily inspired by Sichuan and Hunan flavours. Dave and his team of chefs draw inspiration from the vast treasure trove of Chinese cuisine, a culinary tradition that has evolved over thousands of years.

CRC Restaurant – a culinary icon among Penangites

In the 1900s, a group of Chinese sports enthusiasts established the Penang Chinese Recreation Club, a heritage clubhouse. Located at its premises in Victoria Green are two dining outlets – CRC Restaurant and CRC Victoria Cafe. Situated across the road from CRC is the "new" CRC Chinese Restaurant, sharing the same building as the North Malaya Cheah Si Chong Soo. Today, both the "old" and "new" CRC Restaurants are popular choices among Penangites for family meals, birthday celebrations as well as wedding and corporate dinners.

Lao Hakka Cafe: a culinary haven of traditional Hakka flavours

At Lao Hakka, the unpretentious Hakka cuisine comes alive, with each dish serving as a testament to the transformation of ordinary ingredients into extraordinary experiences. The cooking style of the Hakka people, also known as Hakka or Kuh-chia cuisine, originated mainly from the provinces of Guangdong, Fujian, Jiangxi and Guangxi. Its comforting home-style dishes are known for their distinct flavours and aromatic meat-centric options such as stuffed tofu (yong tau foo), braised pork belly with taro and stuffed bitter gourd. The Hakka cuisine primarily features rice, pork, tofu and preserved vegetables. Of course being in Penang, some local favourites such as crispy belacan chicken and savoury gulai tumis (fish curry) are also featured on the menu.

Sri Bahari Hainan Chicken Rice – legacy on a plate

Hainanese chicken rice is an uncomplicated dish that comprises succulent poached chicken and aromatic rice cooked with chicken fat and stock accompanied by a chilli dipping sauce and a bowl of clear chicken soup. Some vendors may also serve it with other condiments like a ginger dipping sauce or some thick soy sauce.

Taste and tradition reimagined at T Palace Modern Cuisine

"Life is a grand adventure, or it is nothing." – Helen Keller.

At T Palace Modern Cuisine, the rich legacy of Chinese cuisine unfolds with an avant-garde flair, a culinary haven where tradition coalesces with innovation, and familiar and new flavours intertwine in a symphony of taste. Impeccable quality and daring offerings breathe new life into classic recipes, each dish a visual and gastronomic revelation. Crafted by a creative team of talented chefs, my friends and I discovered this hidden gem, this banquet of delights, in Bukit Mertajam, Penang.

Flavours of tradition: the timeless charm of Madam Tan’s Hailam Char

Tucked at the back of Jelutong Sunshine Kopitiam is an unassuming noodle stall run by the ever-friendly Madam Tan Saw Guat and her daughter. Here, they serve up a humble yet heart-warming dish – Hailam Char (Hainanese stir-fried noodles) – that is as comforting as it is delicious, a true taste of nostalgia for anyone who appreciates authentic flavours.

Wu Wei Tea – What a tea-tillating scoop!

Located at one of the charming heritage shophouses at 31, Lorong Prangin, Wu Wei Tea offers creamy and smooth tea-based ice creams as well as handcrafted brews. Its ice cream flavours are divided into three main categories – tea-based, nut-based and fruit-based, allowing patrons to explore a variety of refreshing options. This unconventional tea house has found a way to marry the timeless elegance of tea with the playful delight of ice cream – an unexpected, yet harmonious combination.

The smoky, savoury and succulent goodness of traditional bak kwa

Bak kwa, Hokkien for dried pork jerky, is one of the most beloved snacks during Chinese New Year and it is almost a crime not to have this truly "ho chiak" snack in your home all through the festive season. As the season approaches, roadside stalls across Penang pop up like mushrooms after a rainy day, offering not just bak kwa but also hampers, festive cookies and kam (mandarin oranges).

Join the club – a true taste of Teochew tradition

In the heart of Pulau Tikus, where the rhythms of Penang’s past still echo through its streets, there is a place where nostalgia simmers gently over a pot of moi (plain white rice porridge). The Teochew Club, the brainchild of Chef Su Kim Hock, is more than just a late-night eatery – it is a love letter to tradition, a quiet homage to the generations of Teochew immigrants who arrived on the shores of Penang in search of a better life.

Of Birthdays, Ribs, and Good Ol’ Friends at Wu Jia 

A group of ex-classmates gathered at Wu Jia Chinese Restaurant in Pekaka Square to celebrate a dear friend’s birthday. What began as a simple dinner soon became a reminder of how good company can turn an ordinary evening into something memorable. I had curated eight delectable dishes, a feast that promised variety, flavour and texture. For a table of ten, it was a meal to be enjoyed at an unhurried pace, filled with laughter and easy conversation. After all, good food, like good friendship, is meant to be shared.

Ti Kuih to sweeten the words of the Gods

Ti kuih (or tnee kuih), the sweet, sticky rice cake prepared for the Lunar New Year, is known in Mandarin as "nian gao", literally meaning “year cake”. The name carries an auspicious homophone, symbolising "rising abundance" or "prosperity for the coming year".

A 6-course set at Wu Jia where size matters, especially the abalone and prawns

Do you know that eating a meal with someone can actually be good for your health, and maybe even your longevity?

Most of us think of food as fuel or indulgence, but research tells a deeper story. Dr Will Bulsiewicz, a leading gut health expert, explains that sharing a meal reduces loneliness and stress, which in turn supports gut health; and chronic loneliness can harm health as much as smoking cigarettes. (The Diary of a CEO, 2026) Similarly, studies show that communal meals release oxytocin and endorphins, strengthen social bonds, lower cortisol, and improve mood and overall wellbeing. (National Geographic, 2023)

A Taste of Unity: Kuih Ee and the Winter Solstice Festival

Traditionally, Kuih Ee graces special occasions such as weddings, symbolising longevity in the couple's partnership and the Winter Solstice Festival (known as "Tung Chek" in Hokkien), celebrated between 21–23 December, approximately a month before the Chinese New Year. In its popular local version, the vibrant-looking Kuih Ee features brightly coloured glutinous rice balls poached in sweet ginger-flavoured syrup.

Memories of Auntie Jo's delightful jelly mooncakes

The story of the mooncake stretches far back into the mists of antiquity. As early as the Shang Dynasty (c. 1600–1046 BC) and the Zhou Dynasty (1046–256 BC), their predecessor, the taishi cake, was already present. Over centuries, mooncakes evolved into a symbolic offering for the Mid-Autumn Festival, a tradition that continues to this very day. Though the classic baked mooncake has endured for thousands of years, the art of mooncake-making has never stood still. It has adapted, innovated and reimagined itself in step with the times.

Da Shu Xia Seafood House – sumptuous and fresh seafood in Penang

Penangites just want it all – fresh seafood, delicious flavours, beautiful presentations, a cosy ambiance, great service and above all, cheap prices!

Chinese cuisine at PUTIEN

We started our dinner at PUTIEN restaurant at Gurney Paragon Mall with the Starters Platter which had an assortment of four PUTIEN delights. They were cold pig's trotter jelly, seaweed with mini shrimps, braised pig intestine and braised bean curd. The cold dish of pig's trotter jelly topped with a dark chilli paste was packed with flavour and collagen. I enjoyed this dish very much.