Kebaya Restaurant - Penang

Recently, I just got back from Penang, Malaysia. Penang is one of the well-known cities that had many delicious food, well it’s one of a foodie destination! I had the opportunity to visit here for about 5 nights and eat my way around ;) This is my second visit to Penang and FINALLY, finally I was able to find the best [at least for me] Peranakan Food, the one and only Kebaya Dining Room at Seven Terrace hotel. Be aware that Reservation is pretty much recommended and you can only go to the restaurants, you can’t really wander around the hotel cause it’s semi-private/villa kind of place. Anyways, the place itself is quite fancy for a dining room, set up in a kind-of traditional peranakan setting that it gives you kind-of the Crazy Rich Asian vibe. The food itself is only available a 4-course-dining menu that costs about 120 Malaysian Ringgit (about $30), which is super cheap! It’s quite a big portion but each person gotta order one. I recommend each person order different courses for it is meant for sharing.

overall, I am proud to give this place a 9/10 in terms Peranakan Food! Here goes the rundown, be prepared to be hungry-hangry.

Miang Kham of Salmon Roe: Envelopes of Betel Nut Leaf Filled with Toasted Coconut, Shrimps, Lime, Cashew & Norwegian Salmon Roe. -at first, I thought, this t hing is oddly simple and it seems like the taste is just gonna be meh. One Bite, just one Bite, all the way and KABOOM! damn right, this is the best starters I have ever had. This right here, steal the show.

Chao Tom: Minced Prawn, Herbs & Spices Wrapped around a Sugar Cane Stalk and Grilled, Served with Basil, Coriander & Mint Leaves and a Sweet Sour Sauce - crispy, and chips like. I think this is worth ordering!

Wing Bean Kerabu: Salad of Wing Beans, Toasted Coconut, Calamansi Lime and Sambal Belacan. - it really did amaze me how such simple salad can make me wanting more and more. this is the definition of ‘don’t judge the book by it’s cover.’ doesn’t look that appetizing but when you took a bite, it’s addicting.

Crispy Joo Hoo Char Roll: Traditional Joo Hoo Char with a Twist! Saute Carrot, Shiitake, Pork, and Dried Squid Wrapped in Lattice Rice Paper. -another appetizer that become my knight in the shining armor. Really reminds me of good Asian Fusion Food! Must Order!

Crispy Nyonya Tempura: Deep Fried Selection of Vegetables in Delicate Batter Dusted with Homemade Belachan Chill Seasoning. -whoa, hold up. every fried thing in the world is always the best. And this dish right here, is one of the best.

Hong Bak Lamb: Prime New Zealand Shank Sous Vide in 48 hours and Served in its jus. - This dish is my least favorite, maybe because the smell of the lamb is too thick and a bit too much sauce. However, my mom is a LAMB LOVER and this is her favorite dish so fa. so if you are like her, you can try this too.

Kebaya Tamarind Beef: 72-hour Sous Vide Australian Beef Shoulder Glazed with Tamarind and Gula Melaka. -not the best beef in my whole dining experience but this is pretty much filling, and I’m not saying it’s not good, it’s good. But sometimes good is not enough, am I right?

[Top] Tang Yuen: House Made Glutinous ‘onde onde’ Rice Balls Stuffed with Coconut Simmered in Melaka Palm Sugar and Served with a Warm Coconut Broth. - a perfect closing sweetness for your perfect dinner. It’s Unique but yet their simplicity makes the perfect ‘reset’ ingredients for your appetite.

[Bottom] Pandan Creme Brulee: Egg Custard Spiked with Pandan Essence and Served with Brandy Snaps. -Sorry not Sorry but I am a huge fan of Pandan! Basically, for those of you that’s not familiar with Pandan, it’s a screwpine(?) correct me if I’m wrong. This Creme Brulee really works well in Pandan flavor, well made, well served.

Gula Melaka Mousse: Homemade Palm Sugar Mousse Layered on a Sponge Cake, Sprinkled with Caramel Cashew Nuts. -it’s a good sign for dessert if my parents LOVED it. it’s a bit sour but in a good way, of course. GET THIS!