City dining guide
74 guide-listed restaurants — Michelin, Bib Gourmand, Black Pearl, Must-Eat List, World's 50 Best and more. Reference quality signals; never ranked by commission, no in-app checkout.
Memorabilia in show windows and a 60s soundtrack exude the charm of a bygone era. Chef Gaik Lean has been guarding her secret recipes for decades and she makes no compromises in terms of food quality. Many items are made from scratch, including her heavenly pie tee and gulai tumis that uses over eight ingredients in the curry paste, such as fresh saffron. Also try nasi ulam, an old-time recipe.
🕐 Tu-Su 12:00-14:30, 18:00-21:30; Mo off
WebsiteRestaurant
🕐 Th-Su 11:30-14:30,17:00-22:00
WebsiteOpen for half days, this small store draws long queues – mostly tourists and young customers. They serve just one dish: stir-fried koay teow. The wok-fried flat rice noodles emit a charcoal aroma, are well seasoned and come with quality ingredients that can be spiced to taste.
White curry mee is served in a coconut milk-based broth with a bowl of curry paste on the side so that you can adjust the heat to your liking. The curry paste is available for sale by the bottle; it takes two hours to hand-stir the spices with dried shrimps and chillies. Optionally, pair your mee with deboned steamed chicken, spiced loh bak or Teochew guang jiang. The clear broth noodle soup with chicken meatballs is also worth trying.
🕐 Tu-Su 08:30-14:30
For over 30 years, the regulars have been returning for its Hokkien prawn mee, loh mee, or a mix of both. The red prawn soup made with pork bones and prawn shells boasts deep umami. Twelve additional toppings are also available.
Three sisters inherited their father's life's work, which he began in 1963, selling char koay kak, a snack from their ancestral home of Teochew. The rice cakes are fried with nice wok hei, the right amount of soya sauce, bean sprouts, egg and spiciness; with optional hot sauce.
🕐 Fr-Tu 07:00-12:00
This simple restaurant has been run by a husband-wife team for over 15 years; Ivy helms the kitchen while her husband waits on the tables. Following a change of venue in 2024, the room is now bigger and better, but you can rest assured - the menu hasn’t changed one bit. Check out the sharing set menus that include their best-selling Peranakan dishes, like Kapitan chicken curry and Joo Hoo Char – spicy stir-fried mixed veggies in chili paste. Reservations recommended.
🕐 Mo off; Tu-Su 11:30-15:00,17:30-21:00
This casual, relaxing place sports an open kitchen, a long counter table and floor-to-ceiling windows. At dinner, it serves a small à la carte menu of modern dishes made with local ingredients, melding Peranakan and Malaysian cuisines. The signature aged duck breast in a steamed bun appeals to the palate with its crispy skin and a secret sauce. Homemade gelato sees some interesting local twists, with flavours like nutmeg harumanis; and hor ka sai.
🕐 We-Su 14:00-23:00
WebsiteFor 40+ years, they have been making their kway teow soup the same way – with duck, pork and fish cake. The broth bursts with umami, the duck is silky, and fried garlic and shallot bits add aroma. Expect to queue at peak hours.
Hidden in a Malaysian-style café, this shop serves mee in a savoury-sweet white curry base made with coconut milk that is freshly prepared every day. Among the various toppings offered, roasted pork is phenomenal. Make sure you try the homemade chilli sauce.
🕐 Fr-We 12:00-22:00
This stall has been around for almost 40 years. Kuey Teow is made to order, topped with shrimps, blood clams, pork sausage and bean sprouts, boasting lovely wok hei. For added punch, opt for duck egg and extra chilli sauce.
This famous laksa shop serves lai fun noodles in a sardine broth with exceptional depth and flavours alongside an array of condiments. For those with bigger appetites, order char koay teow with duck egg to go with the laksa.
🕐 Th-Tu 09:00-17:30
With a caricature of the owner on its sign and a mural deconstructing its signature items, Laksalicious is a cheerful little gem bubbling with character. As its name suggests, laksa is the main event here – choose between Nyonya assam laksa with sour, spicy fish broth or Nyonya laksa lemak with rich, creamy coconut milk broth. Prawn crackers add texture and flavours. Crispy prawn fritters, nasi ulam and gula melacca cendol are also popular.
🕐 Tu-Su 11:30-19:00
Using chicken and seafood instead of pork, this charming café serves halal Malaysian-Chinese fare. The owner started the business as a street stall back in 1992 and now runs it with her son and daughter. Her char kway teow is sautéed with minced garlic rather than lard, in a secret soy sauce blend that tastes spicy-sweet. Made fresh daily, the broth for her hae mee is bursting with seafood umami; the home-made curry paste adds a kick to the noodles.
🕐 Mo-Sa 07:00-15:00
The kitchen is helmed by a lady in her 70s, who has been cooking for decades. The menu boasts some 40 à la carte items, covering the greatest hits of traditional Peranakan cuisine. One of the culinary highlights is bouncy asam prawn drizzled in a dark brown sauce loaded with tamarind sweet and sour notes. Mang kuang char, or sautéed shredded yam bean with dried squid and mushrooms, is sweet in taste and crisp in texture.
This popular food cart dates back to 1960 and is now run by the third-generation owner. Koay teow soup with chicken, pork, fish balls and pork liver is the must-try. The chicken feet braised in spiced soy marinade are simply divine.
🕐 Mo-Su 17:00-23:00
This friendly family-run shop, now in the second generation, specialises in koay teow th'ng, served in soup or dry. The broth is made from chicken and pork bones. The springy tendon balls have a nice ginger flavour. A tasty option is the braised chicken with bean sprouts.
Come here for the famous prawn mee: choose between yellow and rice noodles, then pick the soup – the spicy prawn broth is loaded with deep flavours. Finally, consider ordering add-ons such as braised pork spareribs or fish balls.
🕐 Tu-Su 07:00-14:30; Mo off
“Bibik” is an honorific used to address older Peranakan women, and the room is aptly decorated with classic Nyonya motifs. Naturally, the menu showcases the owner’s heirloom Peranakan recipes that are slightly less spicy than their counterparts elsewhere. Dishes come in three sizes – try their jiu hu char (stir-fried yam bean with shredded cuttlefish), and loh bak (deep-fried five-spice pork rolls).
With over 15 years of culinary experience under his belt, the Thai chef excels in authentic cooking from his home country, with the freshest seafood being his strong suit. In the lofty room decorated in soothing shades of green, try his array of tom yum soup variations with different seafood. The miang kam is a must – fresh betel leaves and sweet miang kam sauce make it a great appetiser. Friendly prices and generous portions are also reasons to visit.
This shop specialises in Nyonya kueh – an array of cakes, dumplings, puddings and pastries that can be sweet or savoury, and steamed, deep-fried or baked. All their treats are made just as they were back in 1933, when the owner's father opened a kueh factory. In addition to kueh lapis, kueh talam, ang koo and Nyonya chang, they also serve a few Nyonya dishes. Enjoy your meal beneath a glass roof and Penang-style umbrellas in the converted patio.
🕐 Tu-Su 10:30-17:00
Chinese couplets on the wall and red tablecloths lend the clean, simple space a festive vibe. Open since 1965, this no-frills joint has won the hearts of foodies, with well-made traditional Cantonese fare and fusion creations with a local twist. The deep-fried house-made tofu with dried local anchovies is a must – it's simply seasoned with soy sauce, but the umami is irresistible. Ask about the double-boiled soup of the day, which never disappoints.
This charming family-run shop serves Penang asam laksa, Nyonya laksa and fried spring rolls. The light and refreshing red soup of the signature asam laksa strikes the right balance of sour and spicy and is nicely topped off with mint and pineapple. The spring rolls, stuffed with vegetable filling, taste equally good.
🕐 Th-Tu 10:00-16:00
Run by a husband-wife team, Winn’s Cafe is situated in a detached house with dining rooms spread over two storeys, the upper floor of which exhibits work by local artists. The menu features Peranakan classics, such as otak otak fish cake seasoned with coconut milk and local herbs grown in their backyard and boasts silky smooth texture. Asam tumis stingray seduces with bouncy, flavoursome meat and a rich, complex sauce made with nine herbs.
Since 1920, this stall has been selling its famous apom: their crispy crêpes with a soft, puffy centre cooked in claypot over charcoal are fluffier and more coconutty than most. Come early – they tend to sell out by 9:30am.
Potted plants are set nicely against a background of exposed brick walls and industrial accents here. On top of the short à la carte menu, the Nyonya combo set built around pandan nasi lemak with your choice of toppings is especially popular. The rice is plated on a banana leaf and topped with mildly hot homemade sambal. Another speciality is Siam bihun – turmeric rice vermicelli with shredded omelette and sauces. Round out the meal with tub tim krob.
🕐 Th-Tu 09:00-15:30
They serve three noodle dishes: the signature green tom yum, noodle soup and fried noodles. The fresh green tom yum hits the right balance of sour and spicy. The fried fish topping has a crispy outer layer and a succulent centre; the large prawns have a moreish umami flavour.
The third-generation owner makes his famous laksa noodle soup according to his grandparents’ recipe dating back 50 years ago. The soup strikes a fine balance between sweetness, sourness and spiciness, while the cucumber, shallot and pineapple cut through the heat nicely. The starter platter is also worth-trying.
🕐 Tu-Su 11:00-17:00
This family business is now run by the third generation. Each aromatic plate of koay teow is fried to order and exudes wok hei. It tastes even better with a dab of chilli sauce. Optionally, add an over-easy egg or cheese on top.
Despite the lack of fancy decor, this joint has built up a loyal fan base over the past 20+ years and can be busy into the night on Fridays and Saturdays. Koay teow is stir-fried with duck egg over a charcoal fire that lends exceptional wok hei. Add an extra over-easy egg or start with the blanched octopus appetiser before tucking into the noodle dish after which the shop is named – the tender mollusc is served warm with a tangy-sweet dip on the side.
This stall has been selling curry mee for almost 40 years and is prized for the creamy soup made with coconut milk and spicy curry paste. The half-cooked cockles in the soup taste briny-sweet and burst with juices.
Since opening its doors in 2006, this shop has been serving the owner’s family recipe. They pride themselves with their yam rice with pork soup – you can choose to have pork offal in the soup or not. The yam rice is nicely cooked, with strong shrimp flavour. The pork broth is briny-sweet and the pickled mustard green gives it a tangy depth. The offal is cooked to the perfect texture while the pork balls are peppery and flavoursome.
Since 1962, this cart outside Cathay Food Court has been serving only one dish – Apam Balik, or chargrilled pancake with sugar peanut filling. Made on the spot and served piping hot, it’s crispy on the outside, chewy on the inside.
The owner lives nearby and opened this cosy spot for his neighbours to enjoy European fare with Asian influences alongside some chargrilled items. The menu changes every six weeks to keep it fresh, but three dishes great for sharing always remain – half roast chicken au jus, Berkshire pork loin, and fish en papillote. For starters, try fish croquettes, and round it out with their homemade desserts. Consider buying their sourdough bread to take home.
Indian
This fine dining restaurant in an 18C castle-turned heritage boutique hotel boasts graceful architecture and a stunning dining room done up in a colonial style with royal blue walls, white window shutters and a giant faux white tree in the centre. The 8-course tasting menu cannot be faulted and á la carte options are also plentiful. Each dish incorporates a variety of Asian ingredients and is intelligently devised and balanced. Make sure you save room for the desserts that are too good to miss!
WebsiteFashion designer Richard Rivalee shares his passion for Nyonya culture and Peranakan food in this smart vintage joint, whose knickknacks and heritage premises are a nod to the Baba-Nyonya culture. Deceptively simple, homespun dishes are finessed with spot-on seasoning and loads of punch. Otak-otak, or savoury fish egg custard, combines a velvety texture with just the right amount of heat. To reduce food waste, most items are available in two portion sizes.
For 30 years, this small outlet has been serving Hokkien-style noodles in prawn soup. The soup has a beautiful rich red colour and sweet umami flavour. Add a little textural variety to your bowl with tasty options such as braised pork ribs or roasted pork – both highly recommended.
🕐 Fr-We 15:00-21:30
Located on a street corner, the signage is inconspicuous, but its popularity with locals mean that it can’t be missed. This simple eatery has been open for some 30 years, but only in the mornings, which makes it just the ticket to sample the local breakfast. The signature dish, koay teow th'ng, is rice noodle soup with fish balls, deep-fried garlic, shredded chicken and lettuce. The tasty soup broth is made from hen and pork bones.
🕐 Mo-Sa 06:00-12:00
This casual neighbourhood dining spot started out as a steakhouse, but switched to serving European cuisine with Asian influences. Their signature kataifi prawn is tiger prawn wrapped in crispy noodles, fried and served in a prawn bisque sauce. Meat lovers should check out the Australian Wagyu ribeye which is cooked to perfection on a charcoal grill. It comes with a range of condiments but the wasabi works best. Wine is available by the bottle only.
The chef-owner started his own business after years as a chef in a larger restaurant. Open for three hours a day, the shop is famous for his roasted duck with deep-red skin and juicy meat, for which customers are prepared to queue. The roasted pork belly and char siew are tasty extras.
🕐 Mo-Sa 12:30-15:00
Ceki is decorated in a traditional vibe with antique clothing and knick-knacks that tell a story from the past. The extensive menu is chiefly composed of home-cooked style Peranakan cuisine and features interesting dishes that can be hard to find, such as too kwa kean. The high-quality seafood menu features signature dishes such as assam pedas fish and sambal goreng prawns paired with a knockout herbal sauce. With only a few large tables, booking is advisable.
The shop has been selling Penangese’ favourite fish ball soup for over 60 years and has been in this current spot since 2009. Fish balls are made daily in-house using flavoursome sea eel meat that complement their pork broth. Order “extra minced pork and fish ball” – minced pork refers to the flat pork balls – and top it with lots of crispy garlic bits. Homemade cakes and tarts end a meal perfectly, or take them home to enjoy later.
Supervised by chef Benny Yeoh, Blacklinen serves expertly chargrilled food in a design-forward luxury hotel. At the door, the dry-aging fridge, where the premium meat is displayed, greets diners. The menu features dry- and wet-aged beef cuts, lamb and duck breast, rub shoulders with seafood, chicken and other steakhouse favourites. If in doubt, ask the attentive staff for suggestions. Be sure to save room for the tiramisu!
This is the place to go for an authentic yum cha experience and tasty Cantonese dim sum. The room has historic appeal, with details worth appreciating such as the patterned tile flooring and the moss garden. But it’s the dim sum that sets it apart – try steamed har gow dumplings made with local shrimp, and the deep-fried yam puffs in airy honeycomb crust. The owner also runs a bakery, and their Chinese baked goods are excellent.
“Tok Tok” is an onomatopoeia of the sound made by a chef when kneading noodle dough with a bamboo pole, a tradition still practised at the entrance of this shop. Cantonese wonton noodle soup is a must-try for its bouncy noodles and flavoursome shrimp filling. Blanched noodles tossed with dried shrimp roe, and Cantonese barbecue meats are also popular. Also try their Chinese pastry – both BBQ pork pie and pandan kaya dumplings are terrific.
🕐 Fr-We 09:30-19:30
This shop with over 70 years of history serves not just Hainan-style chicken but also grilled chicken with chicken oil rice. The tangy chilli sauce made in-house cuts through the richness of the silky, juicy meat.
The faux cement wall works well with the warm wood furniture in this casual, relaxing restaurant, which is all about traditional Malaysian cooking: think nasi lemak, rendang beef, laksa, satay etc. Their skin-on mutton curry is a particular standout with its melty texture, big aromas and spot-on seasoning, hitting a sweet spot on the spice-o-meter. All ingredients are certified halal.
This cosy restaurant is where Chef Fung experiments with his novel Asian fusion fare that melds local traditions and modern gastronomy. There is a theatrical element to his approach (think smoke, dry ice or sparklers), evoking a feeling both of déjà vu and jamais vu. His 6- to 10-course tasting menus may include playful interactive creations such as crispy flatbread on a mini easel, on which diners apply sauces in five colours with a brush.
WebsiteA 150-year-old heritage building is home to this venture by the Thai chef of Le Du fame. The room, however, feels hip and lively thanks to a red colour scheme and a funky soundtrack. Sood means ‘ultimate’ in Thai and chef Ton imbues traditional Thai flavours with novel wow factors for a knock-out experience. Try his grilled Thai river prawns on salad greens with a sweet and spicy sauce. Head to the bar upstairs for live music after dinner.
WebsiteThe Pinn moved to this spot opposite Lee Jetty in 2023. Like the room, the menu is small but powerful, offering Malaysian-Chinese dishes, dumplings and even some Taiwanese and Indonesian titbits. Homemade mackerel fish balls are their speciality and you can order noodles on top to make it a complete meal. The food tends to be slightly on the sweet side to suit local tastebuds.
Located on a buzzy, vibrant street, Sambal serves a tantalising mix of Asian and European flavours. There’s a unique twist to the beloved Lap Mei Fun, with fragrant rice, Chinese sausage, char siew (honey BBQ pork) and crispy pork lard. The Udang Entangled claypot boasts a rich, creamy broth infused with Chinese wine, served with glass noodles and succulent prawns. The standout dessert is taro purée, a modern adaption of creamy Teochew yam.
Nestled in a neighbourhood rich in cultural heritage, Jawi House blends in seamlessly. The retro room sets the backdrop for the chef to experiment with recipes that combine Malay, Indian and Middle Eastern influences. On the menu, a good selection of biriyani with different ingredients are found alongside jawi laksa lemak (rice noodles with flaked tuna and mackerel in coconut milk broth) and papadum. Fish curry is always good; ask servers about the catch of the day.
You need to look hard to find this place – there is no sign and the exterior looks barren. The stunning, moody interior is furnished in wabi-sabi style with lots of greenery, giving it a cosy and stylish ambience. The chef creates dishes underpinned by European techniques and punctuated by Malaysian twists. He offers three set menus that change every two months. Try the seven-course set to experience his vision in full glory.
The Austrian owner opened this restaurant in 2022 to serve hearty family favourites from his homeland like Wiener schnitzel, a traditional deep-fried breaded pork chop with a crispy crust and juicy meat. A veal cutlet may also be available on request. Salzburger nockerl, a sweet fluffy soufflé with house-made lingonberry sauce on the side, is simply unmissable. Also a wine importer, the owner has curated a splendid selection of Austrian tipples.
WebsiteThe restored heritage building is home to a lavish restaurant with a high-ceilinged room, crystal chandeliers and scarlet velvet drapes. The concise menu showcases a good selection of Peranakan cooking alongside some vegetarian offerings. Meat lovers may try tamarind glazed grass-fed beef from down under, or the prawn geng curry that can be made vegetarian. Round it out with Markisa semifreddo. Also check out the competitively priced wine list.
WebsiteThis stall in Little India serves a delicious range of samosas, including mutton, chicken, sardine, egg and vegetable. Encased in a crispy shell, the flavoursome fillings are moderately spicy. Prices are fair, too, so no wonder customers are prepared to queue.
The historic building with a lofty ceiling is furnished in faux industrial style, providing the perfect foil for the central open fire grill. Ask for counter seats to make the most of the smoky vibe and high flames. Both set and á la carte menus are available. Start with hay smoked seasonal mushrooms, followed by tiger prawn in sweet, tangy Nyonya sauce. Beef lovers cannot fail but find their favourite cuts here – consider pre-ordering the dry-aged steaks in advance.
WebsiteThe concrete building hidden by lush greenery is easy to miss, but Chef Hong’s first-class slow food and artisan hand-made pasta are worth the hunt. Pappardelle with oxtail ragu boasts al dente noodles, balanced between richness and acidity, and generous dollops of fork-tender, melty oxtail ragu. The service can be slow, so just sit back and enjoy the music and wine between your orders. It doesn’t take reservations, so come early to beat the crowd.
Since 2014, this shop has been serving authentic Indian fare from all over the country. Its namesake signature biriyani is a must-try - pair with kongu nadu kozhi fry, or spicy dry-fried chicken with grated coconut, a Southern Indian speciality rich in tangy flavours. Also check the blackboard at the door for daily specials. Round off with house-made sweets or masala tea. Certain items are only served after 4 pm.
Bali Hai has been feeding seafood lovers with the freshest critters and best quality fish for over ten years. Pick your own catch at the live fish tank by the entrance. Specify the way you want them cooked – in Teochew, Nyonya or even Thai style. The must-try “cereal prawns” are tossed in butter and milky oat powder that forms a crispy crust. Stir-fried crab with salted egg yolks that strikes a balance between umami and saltiness is not to be missed.
🕐 Mo 16:00-00:00; Tu-Su 08:00-14:30, 16:00-00:00
The discreet entrance and stairway may appear shabby, but the lofty, retro restaurant space on the upper floor of this heritage building (1937) is nothing short of sublime. The short Australian-inspired menu features over 10 appetisers and mains, made using organic produce from local indoor farms and its own garden. The speciality is seafood, and the crayfish and prawn étouffée tagliatelle stands out for its deep umami. Reservations are a must.
Once a factory, this space furnished in retro industrial style fizzes with energy – not only because of the sizzling charcoal grill in the open kitchen, but also the fun, passionate service team. Chargrilled meats, seafood, and vegetables are the main event; the wild-caught giant shrimps with crispy garlic crumbles and chilli oil are a very popular choice. The warm banana cake with Baileys ice cream presents interesting contrasts in temperature.
This halal stall only sells nasi lemak: the national dish of coconut milk rice wrapped in banana leaf, topped with sambal and one of the six toppings. Try anchovies with a hard-boiled egg. And go easy on the fiery sambal.
🕐 Mo-Sa 07:00-14:00; Su off
Gēn is Chinese for root. The owner-chef revisits his culinary roots and childhood memories with nostalgic flavours and a tasting menu driven by local seasonal produce, especially fish, whose courses never fail to surprise. The plating is particularly pleasing, and sometimes playful, such as the silky chicken soup in a glass bottle. The wine list boasts over 30 organic and biodynamic tipples that complement the food perfectly.
🕐 We-Su 12:00-22:00; Mo, Tu off
WebsiteIt feels relaxing to sit in the glass-clad room drenched in natural light and furnished in faux-industrial style. In terms of food, they serve a neo-Nyonya menu with a strong East-meets-West concept. On top of Peranakan classics like otak-otak, Western influences are manifested in more adventurous creations such as laksa capellini. Even the desserts take a surprise twist, as in teh-ramisu that uses tea instead of coffee.
🕐 We-Mo 11:00-16:00, 18:00-22:00; Tu off
WebsiteInto the third generation, this shop famous for Hainanese chicken rice also serves other Southeast Asian favourites. Chicken that boasts springy skin and velvety flesh can be ordered in halves or standard portions.
🕐 Mo-Su 09:30-17:00
There are many shops in Penang selling roasted duck, but this stall's tender braised duck is packed with flavour, including soy sauce, anise and cinnamon. They also serve braised pork belly, pork intestines, egg and bean curd.
🕐 Tu-Su 15:30-20:30
This shop in a market serves Penang-style curry mee at friendly prices. The mee is cooked over charcoal, in a well-balanced soup with spices, chilli paste and coconut milk; tofu puffs and spring squid add contrasting textures.
Since 1966, this simple shop has been welcoming hungry guests who fancy home-style Malaysian food. Every dish is made à la minute and you can hear the wok sizzling after you place your order. Specialties include prawn curry – nice and thick, it has a good kick that goes well with the prawns. The fried threadfin with a sweet black sauce is not to be missed! The crispy fish fillet in sticky caramel soy sauce stands out, too. Arrive early to beat the crowd.
🕐 11:30-14:30,18:00-20:30 "Check Facebook"
Sweeping ocean views are nicely framed by brick-red curtains, walls and upholstery. Since 1973, Feringgi Grill has attracted a discerning following and the room retains its old-world romantic charm. On the menu, seafood and Aussie Wagyu beef are popular choices, and nothing starts a meal more theatrically than the tomato soup – prepared tableside and, flambéed with a splash of gin for extra fragrance. The private room seats 20, making it perfect for banquets.
WebsiteThai
🕐 We-Mo 12:00-22:00
Italian
WebsiteRestaurant