Tanjong Tokong is a northeastern suburb of George Town, Penang, located just 4 km from the city center. Founded in the mid-17th century by Chinese settlers, it was once the island's first Chinese settlement and remained a fishing village until the 1970s. Today, it has transformed into an upscale residential area with coastal high-rises, offering a quieter, more refined alternative to the bustling city core. For hotel travelers, Tanjong Tokong provides a strategic base that balances tranquility with accessibility. Its location allows easy access to George Town’s heritage sites while offering a more relaxed, modern living environment. The suburb is bordered by Tanjong Bungah to the west and Tanjong Pinang to the east, creating a cohesive coastal neighborhood ideal for those seeking comfort, convenience, and a touch of local history without the crowds.
🕐 Asia/Kuala_Lumpur · 💱 MYR
Located just 4 km from George Town’s center, Tanjong Tokong offers a peaceful coastal retreat while remaining close to major attractions and business districts. This proximity makes it an ideal base for travelers seeking both relaxation and convenience.
As an extension of George Town, Tanjong Tokong is well-connected via main roads to the city center and surrounding beaches. It is convenient for guests who prefer driving or using ride-hailing services to explore Penang Island.
Characterized by upscale residential high-rises, the suburb offers a higher standard of living and a quiet atmosphere. It is particularly suitable for business and leisure travelers who prioritize comfort, safety, and a serene environment.
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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
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.
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.
Into 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
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.
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 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
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
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