Penang is famous for its Peranakan culture, particularly the well-known Baba Nyonya community. Established in 1933 as a kuih-specializing factory, Moh Teng Pheow Nyonya Koay expanded to include a storefront in 2016, showcasing a remarkable commitment to Nyonya kueh.
Moh Teng Pheow Nyonya Kuih has earned the prestigious Bib Gourmand status in the 2023 Michelin Guide KL and Penang list.
Moh Teng Pheow Nonya Koay was where we headed for our fix of Nonya Kuehs. Having visited Jason’s Nonya House and still craving for Nonya fare, we found Moh Teng Pheow Nonya Koay a popular venue for koahs such as Kueh Lapis, Kueh Talam and Kueh Bengka.
这里的鱿鱼丝炒沙葛整体的口感清爽，不会油腻，而且鱿鱼丝越咀嚼越入味。
走入室內，發覺餐廳的面積真的不大。右邊兩張小圓形雲石餐桌相互依偎地靠向白色的右牆，還把牆角的精緻桌燈給遮掩了半邊。餐廳左邊則毫無規則地擺著又大又小的圓形餐桌。連同門外的三張餐桌，Ivy's Nyonya Cuisine大概只有不到十個餐座。朱紅色的墻面畫有攀岩植物狀的圖紋，還有一些鑲在鏡框中的圖畫作點綴。由天花板垂吊下來的鳥籠吊燈，甚有美感，可說是店裡最美的擺設了。對著室內用餐區域的小窗口，即是餐廳的櫃檯。在這旁邊，還有一條通往洗手間的小走廊，到處擺滿雜物。顯然的，餐廳的簡約裝潢從不打算譁眾取寵，反而毫無掩飾地保留了家的原貌，飄散著一股親切的味道。
阿参虾。推荐~ 这一道阿参虾让向日葵魂牵梦绕了三年， 味道还是保持着当年的水准。 这里的asam虾煎得干干的， 外壳裹上了一层浓浓的asam香味。 虾壳已经被煎得香酥可口， 连壳带肉地把虾子吃下都没问题。
This is yet the best White Curry Noodle I have had in Penang, noodle was perfectly cooked with tasty soup "white color" (optional addition of extra chili), the bowl comes with Sotong slices, Fresh cockels as well as QQ Duck blood (instead of Pork blood). Another dish, the 白斩鸡 Deboned Boiled Chicken with Soy Sauce is definitely a must try, one of the best 滑鸡 I have ever tried.
我超爱辣椒酱带出来香料美味，可是这次我下手太重，放了3汤匙辣椒酱，结果辣到自己。本来放2汤匙的时候，我们两人觉得不够辣，再多一汤匙下去就过多了，辣椒酱上的香料很多，所以吃的时候可以感受到香料香味扑鼻，只要不要太过辣，你就会享受到白咖喱面的美味。这是有别于一般“咖喱面”的吃法白咖喱面。如果你爱上辣椒酱的话，你也可以买一罐回去。
Hola! The transformation is done and there comes a reddish colour of curry mee. It emits a strong essence of curry taste and a pleasant aroma, with the spiciness level can be adjusted depending on the amount of chilli paste you have added. Beware though as too much of the chilli paste may cause choking as it is real spciy! That is why they named it Hot Bowl!
♥Verdict: It’s definitely a lovely evening with great food which scored up to my expectation, impeccable service and enjoyable ambiance. Java Tree might not a regular casual eating place but it is certainly one of the places you should consider when comes to special occasions.
Verdict: It’s definitely a lovely evening with great food which scored up to my expectation, impeccable service and enjoyable ambiance. Java Tree might not a regular casual eating place but it is certainly one of the places you should consider when comes to special occasions.
East meets West with culinary aplomb at the new Java Tree restaurant, Eastern & Oriental (E&O) Hotel Penang, making it a notable outpost to dine in.
娘惹菜都会使用很多香料,如小葱头,姜花,辣椒,叻沙叶,咸虾酱等,味道浓重,非常的开胃又好吃
这里环境舒适，适合一家大小，好友聚餐。 也可以带客户来这里用餐，合作的事肯定能成功！
Overall, this restaurant is dedicated to those seeking for delicious and nostalgic Nyonya food. For me, the dishes here reminded me of my granny’s cooking. This is the place that I would regularly come back for Nyonya food.
The latter which has spicy beehoon with prawns, tofu, and bunga kantan (ginger torch flower) is given a fresh finish with droplets of calamansi lime juice.
Both Nyonya Kerabu Bee Hoon and Nyonya Lam Mee were good but the Kerabu Bee Hoon fared better. They were very generous with the toppings, every mouthful of the Vermicelli Noodles carried some dried Shrimp. The additional touch of Shallots and a squeeze Lime introduced a refreshing layer to the dish. Everything was well-seasoned and the flavor combo was bold and delicious; probably one of the best Kerabu Bee Hoon I've tasted.
It was a good start with Assam Laksa Kerabu, it was a concoction made from those key Assam Laksa ingredients like Cucumber, Onions, Torched Ginger, Mint Leaves; it tasted quite similar to Assam Laksa sans the Noodles and Shrimp Paste. The Kiam Hu Kut Curry was okay but it lacked the 'X' factor, as though it was just an ordinary curry with a hint of Salted Fish. The Ulam Kacang Botol was a disappointment, we were expecting uncut, raw Winged Beans but it turned out to be a measly portion with Pineapples, Cucumber and some Cherry Tomatoes; the Sambal Belacan was not any impressive either. Inche Kabin tasted fine but for Rm 30 (just a Chicken Thigh/ 6 pieces), we thought it was a rip-off.
Their signature Baba & Nyonya High Tea Set is probably the best way to kick start, it allows diners to order 5 items from the Kuih selection. We had Ubi Kayu Kukus, Kuih Seri Muka, Yam Cake, Kuih Kacang Merah and Kuih Bengka. My personal favorite was the Ubi Kayu Kukus, which was firm but bold with Tapioca flavor.
We particularly like the signature bubur cha cha, a medley of sweet potatoes prepared with fresh coconut milk and a nice sweetness of palm sugar.
Foodies, we highly recommend you guys pay Nyonya Palazzo a visit!
[Non-halal] Salted fish bones gulai anyone? Baba Phang was one of our favourite discoveries from our Penang trip.
Equally delicious was the Kapitan Chicken... the Curry packed a powerful punch with in-depth flavors that would go very well with Rice.
Grilled Snapper Fresh fillet of snapper marinated in a spice paste and wrapped in a banana leaf, grilled over a charcoal flame.
At Kebaya Dining Room Restaurant they are serving some of the best indochinese and peranakan fares you can find in Penang.
We picked Nasi Kerabu, which is Li Er own invention variant of Nasi Kerabu with blue pea rice that topped with shredded fried chicken, lettuce and great combination of sambal. Overall flavour of the meal is refreshing, and we particularly enjoyed the fluffy rice coupled with the crisp lettuce, then a little spiciness from the sambal heighten the taste even more.
Many would pass by Li Er Cafe without noticing its presence, it has got to be one of the low-key cafes in town. The name has been established for quite a few years and has since garnered an appreciate following. Most regular patrons are back for their Nyonya Kuih, particularly their catering service that offers outstanding presentation. They are able to customize your orders based on the number of diners and it goes as low as a few pax. While they are known for the Nyonya Kuih, their daily offering is not to be forsaken as well; the daily specials include traditional-dishes with a modern touch. Notable highlights include Nasi Kerabu, Tom Yum Bee Hoon, Nasi Lemak Special, Nasi Kunyit, Jawa Mee etc.... at unbeatable prices. Though not everything is praise-worthy, the effort in plating and presentation is applaudible. Li Er Cafe is housed in one of the shop houses along Jalan Burmah, facing the junction to Bangkok Lane.
Ceki is a Nonya Cuisine Restaurant, serving some of the authentic Nyonya food. Food here is tasty but i feel that the price is expensive and their serving portion is small. Service is good and food serving is fast.
If you have exotic taste buds and know how to appreciate Petai, their Sambal Petai is a must-order. The Sambal was beautifully cooked with in-depth flavors- spicy and savory with a mellow sourness; the Prawns were plump and fresh, the concoction was delicious and perfectly spooned over rice
One Nyonya dish that gives a dose of eggy and creamy richness is the Otah-Otah. You will probably have heard of this dish in which fish is steamed with a mixture of herbs, chili, egg and coconut milk. Mildly spicy, and pungent, the custardy dish is a perfect combination with white rice.
The kitchen veers successfully into Nyonya dishes with the serving of the Nasi Lemak. We devoured deep-fried veggie fish, and salted fish besides papadam and curry with warm rice boiled with coconut oil. This vegetarian version of the Malaysian favorite definitely sets a new standard for the nasi lemak dish.
With near to 10 years of experience in the food & beverage industry, BRFNC Food Services (same management as Blue Reef Fish N Chips) takes over the management of Loke Thye Kee, an iconic heritage building that sits right smack in central Georgetown. The 88 year old building stays as it is, the only change made was the newly rolled out menu. It is a space dedicated to marry history with good food. Loke Thye Kee was once famed as one of the first established Hainanese restaurants in Georgetown in the olden days; with that in mind, the new management decided to preserve the Hainanese element as well as introducing some Nyonya dishes to the menu. The old school atmosphere is a reminiscent of the past- the interior decoration suggests evocative memories on the Hainanese Kopitiam. The restaurant opens as early as 8:30 am and expect to see an intimate variety of Hainanese Coffee with Toast for breakfast; full-fledged Hainanese-Nyonya menu will be served starting from noon. If you are on the lookout for Pork-Free caterer, Loke Thye Kee provides catering services as well.
Loke Thye Kee building is the place you find yourself passing by every time you drive down Burma Road from Penang Road. A distinctive landmark, this building with a cafe, restaurant and bar has ceased operations for a few months. It has since re-opened under new management – by the people that runs Blue Reef Fish & Chips.
The appetizing and addictive Assam Laksa (Rm 3.50) will only be available on every Monday. The rich and flavorful soup has the right balance of sour and spiciness, together with the generously added chunks of fish and the extra touch of Belacan (Shrimp Paste), the pleasingly piquant flavor will linger and tickle your taste buds asking for more. What makes this even more unique is the use of Vermicelli Noodles instead of the usual fatter version of Noodles used in Assam Laksa but of course, some might prefer the texture of the latter one.
The asam pedas fish (sour & spicy fish curry) is a delight with appetising, sour and not too spicy taste. This fish dish is a nice accompaniment to the nasi ulam.
It is advisable to phone and reserve either the day before or early on Thursday morning so that one can be sure of getting the Nyonya Laksa.
Equally good was the Grouper Fish Otak- with bold flavors, creamy texture and chunks of Grouper fish. To serve it with Cheese Crackers was something different but the combo worked.
The Pie Tee was pretty standard-average but the bomb was Aunty Anne's home-made Sambal Belacan. Not only was it fiery hot but jam-packed with the aroma of Belacan; giving another layer of dimension to the dishes. We can't help but to request for extra serving of Sambal Belacan.
上桌的椰奶叻沙 (Lemak Laksa)卖相诱人，店家给的是鱼肉块，而不是鱼肉碎，这真合我意。椰奶叻沙的面条很软化，喜欢这不油腻的娘惹叻沙，我们几乎把汤汁都喝光。
The restaurant and the set up is pretty simple, bringing some homey but rather elegance feeling. We went at around 2:30pm and it is near their closing time so there were nobody in there.
The Durian Souffle was nicely done... perfectly puff and light but not overly sweetened.
This is best eaten with a spoonful of rice, vegetables, and fish.
Art Sim serves a very small Nyonya-influenced menu and some of the highlights include Nasi Lemak, Kerabu Bee Hoon, Guang Jiang and Sambal Hae Bee Toast.
This hidden gem is open for breakfast and early lunch. Its reasonably small menu offers nasi lemak, kerabu bihun and snacks – all cooked up by the owner.
I love the Gulai Tummy Fish.
We love those tiffin boxes...nyonta style of tiffin box design.
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