Ask any visitor about Penang, and three things immediately come to mind: iconic street art, heritage buildings, and above all, exceptional food.
But within this culinary paradise, one tradition stands apart: Penang Peranakan cuisine, a living testament to our city’s reputation as a “melting pot of cultures”.
Penang’s rich cultural tapestry is woven into every dish, from the crispy and tangy Pai Tee to the sweet and savoury Joo Hoo Char – each bite delivering unique flavour-combinations.
While the old-world charm of Peranakan history and architecture is often what pulls visitors in, we can confidently say that it’s the food that keeps them coming back.
For those eager to embark on an authentic Penang Peranakan culinary journey, we’ve curated a list of the 12 best Peranakan dishes that deserve a place in your next order.
Kebaya Dining Room’s spread of Peranakan food.
History of Peranakan Cuisine in Penang
Before diving into delightfully colourful dishes, let’s take a look at their origin.
Roughly translated, “Peranakan” means “local-born” or “descendant”. This simple Malay word captures a profound story of migration, mixed marriages, and cultural fusion in Malaysia.
In the 15th to 19th centuries, Chinese traders travelled to the Malay Archipelago. They settled down and married local Malay women, marking the start of a new community known as the Baba-Nyonyas. Then men were called Babas and the women were called Nyonyas.
The Peranakans were known for their unique lifestyle – luxurious mansions, a creole dialect of Malay and Hokkien (Baba Malay in Malacca, Baba Hokkien in Penang), and rich culinary traditions.
Seven Terraces rooms are elegantly furnished with Peranakan elements: blackwood and mother-of-pearl inlaid furniture, and gilded cabinets and tables.
How did Nyonya food come to be?
Bound by strict traditions from their Chinese ancestry, Nyonyas were confined to domestic life. With help from their household servants and plenty of free time, they channeled their creativity into the kitchen, crafting the iconic dishes we enjoy today.
What distinguishes Penang Peranakan cuisine from its Malaccan counterparts is its added Thai influence. For instance, while Malacca laksa has a sweet, curry-like flavour, Penang laksa boasts a sour and tangy flavour.
Learn all about the must-try Penang Peranakan dishes in our next section!
Kebaya Dining Room’s luxurious and charming Peranakan-style interior.
Looking for an authentic Peranakan experience?
Get up close and personal with Chris Ong, Georgetown Heritage Hotels (GTHH) founder and a fifth generation Penang-born Baba through a once-a-month event: “At Home With Baba Chris”.
This event (exclusive for Seven Terraces guests only) offers a rare opportunity to:
- explore Seven Terraces’ hidden spaces,
- discover a curated collection of Peranakan antiques, and
- savor an authentic Peranakan feast.
To Make a Reservation*: Email booking@georgetownheritage.com together with your room ID.
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13 Must-Try Peranakan Dishes in Penang
1. Pai Tee (Nyonya Top Hats)
Kebaya’s signature Pai Tees (Source: Xiao Hong Shu)
Fondly nicknamed “Top Hat” for its distinctive shape, Pai Tee showcases Nyonya cuisine’s flair for both presentation and taste.
These delicate, crispy pastry cups are made by dipping a special mould into rice flour batter, creating their signature top hat silhouette.
When served at Peranakan gatherings, you’ll find these dainty cups filled with a colourful mix of shredded vegetables, primarily jicama and carrots, topped with shrimp and garnished with fresh coriander.
The magic happens when you add a dollop of spicy sweet and sour chilli sauce just before popping the whole creation into your mouth – creating a perfect bite of crunch, savour, and spice.
Look for restaurants that serve them fresh and crispy – the best Pai Tee should shatter delicately when bitten, revealing its flavorful filling.
Where to Eat:
2. Joo Hoo Char (Stir-Fried Cuttlefish)
In Hokkien, “Joo Hoo” means “cuttlefish” and “Char” means “stir-fry” – a humble name for one of Penang’s most beloved Peranakan side dishes.
This simple dish evokes memories of festive seasons and everyday meals for many Penang Peranakans.
What makes a good Joo Hoo Char? Look for finely shredded yam bean, carrots, cabbage, and dried cuttlefish, wok-fried to perfection with pork belly and dried shiitake mushrooms.
When dining, follow the locals’ lead: wrap a spoonful in fresh lettuce leaves and add a dollop of sambal. This crunchy, sweet, and savoury dish makes even the simplest of meals scrumptious.
Kebaya’s unique twist on traditional Joo Hoo Char. (Source: Wild n Free)
For those craving something with a twist, try fun variations like the Joo Hoo Char roll (pictured above). Encased in a golden-brown Vietnamese rice roll skin, this dish offers a tantalising combination of savoury filling and irresistible crunch.
Fun Fact: Joo Hoo Char makes the perfect leftover as the flavours deepen overnight!
Where to Eat:
Kebaya Dining Room – Serves Joo Hoo Char rolls
3. Popiah
Kebaya’s sweet and savoury popiahs. (Source: Xiao Hong Shu)
A beloved Nyonya-style fresh spring roll, Popiah is a testament to the cuisine’s vibrant use of fresh ingredients.
The thin, soft crepe-like skin is made from wheat flour, egg, and water. The filling is a medley of finely shredded jicama, carrots, bamboo shoots, often paired with boiled egg, sliced prawns, and a hint of garlic chives. If it’s a special occasion, crabmeat is usually included too!
At Kebaya, diners can choose to wrap their own popiah!
At gatherings, the preparation of Popiah is often a communal affair, with family members assembling their rolls together, layering the filling onto the skin with a touch of sweet hoisin sauce, chilli paste, and crispy garlic bits.
Every bite is an explosion of textures – soft and chewy from the skin, crunchy and juicy from the vegetables, and savoury-sweet from the sauces.
Seek out freshly assembled Popiah, where the skin remains pliant yet sturdy enough to hold the generous filling.
Where to Eat:
4. Gulai Tumis
Kebaya’s Gulai Tumis Pomfret (Source: cynthia.cheong.33)
A cornerstone of Nyonya comfort food, Gulai Tumis is a tangy and spicy tamarind-based fish curry that embodies bold flavours.
The dish begins with a rich spice paste of turmeric, lemongrass, and chillies, simmered with tamarind juice for its signature sourness. Usually, mackerel or stingray is added, along with okra or eggplant to soak up the delicious gravy.
The interplay of sour and spicy flavours makes Gulai Tumis a perfect pairing for steamed rice or crusty bread to mop up every last drop.
For the best experience, find one that balances the tamarind’s sharpness with a fragrant spice blend.
Where to Eat:
Auntie Gaik Lean’s Old School Eatery
5. Otak Otak
Wrapped neatly in banana leaves, Otak-Otak is a fragrant, grilled fish custard that is as aromatic as it is flavourful.
The mixture of minced fish, coconut milk, and ground spices, such as lemongrass, turmeric, and chillies, is steamed or grilled until it sets into a soft yet firm texture.
Kebaya’s unique puff pastry spin on the traditional Otak-Otak (Source: Xiao Hong Shu)
A bite of Otak-Otak is a sensory delight – smoky and savoury, with a gentle heat from the spices, and the perfume of charred banana leaves enhancing every morsel.
Enjoy this as a snack or part of a larger meal, ideally served warm and freshly grilled.
Where to Eat:
Find the best Peranakan food the Pearl of the Orient has to offer in our article on the 8 Best Nyonya Restaurants in Penang.
6. Hong Bak (Stewed or Braised Pork)
In Hokkien, “Hong” means “fragrant” and “Bak” means “pork” – together naming one of the most beloved dishes you’ll find in Penang’s Peranakan homes.
While Chinese restaurants across the island serve their own versions, the Nyonya Hong Bak stands out for its rich, deep flavours that keep locals and visitors coming back for more.
When your order arrives, expect tender slices of braised pork belly or duck, hard-boiled eggs, and potatoes in a savoury sauce fragrant with spices like sand ginger (Cekur), coriander, pepper, and garlic.
The pork belly is the star here – as it slow-cooks, its buttery fats enrich the sauce to create pure comfort in a bowl.
Kebaya’s tender and juicy Hong Bak Lamb (Source: Hungrymaneats)
For a rich and flavourful twist, try variations like the Hong Bak Lamb (pictured above), where Prime New Zealand lamb shank takes the place of pork. The lamb is cooked sous vide for 48 hours, a French cooking technique that ensures even cooking while intensifying its flavours.
Where to Eat:
Auntie Gaik Lean’s Old School Eatery
Kebaya Dining Room – Serves Hong Bak Lamb!
Kebaya’s flavorful and creamy Sambal Goreng. (Source: Trip Advisor).
Fiery and flavourful, Sambal Goreng showcases the Nyonya palate’s love for all things spicy and aromatic.
This dish is made by sautéing a paste of chillies, shrimp paste, coconut cream, and spices with firm tofu, long beans, cashew nuts, and prawns, creating a spicy stir-fry with complex flavours.
The dish’s hallmark is its balance of heat, umami, and a hint of sweetness, making it a wonderful side dish to complement milder mains.
The best Sambal Goreng has a smoky depth from perfectly fried sambal paste and fresh, vibrant vegetables.
Where to Eat:
8. Kerabu
Kebaya’s tropical Kerabu Green Mango. (Source: Instagram)
A bright, tangy salad, Kerabu is a refreshing addition to any Peranakan table.
The dish combines finely shredded herbs and vegetables – often a mix of torch ginger flower, cucumber, and cabbage – tossed with a dressing of calamansi lime, chillies, and toasted coconut.
Some variations add seafood like prawns or squid for a heartier salad, while the combination of fresh herbs, spicy dressing, and crunchy textures keeps the dish light yet flavourful.
Find Kerabu that offers a balance of citrusy brightness and fiery spice for an authentic experience.
Mews Cafe refreshing, sweet and sour Kerabu Bee Hoon.
With its addictive flavour, it’s no surprise that we have tasty variations of this dish like the Nyonya Kerabu Bee Hoon (pictured above) – rice vermicelli mixed with spicy sambal belacan, aromatic herbs, and crunchy garnishings.
At Mews Cafe, our Kerabu Bee Hoon is served with an array of prawns, diced chicken, coriander, bean sprouts, shredded green mango, peanuts, ginger bud, lemongrass, red chili, and sweet onion.
Where to Eat:
Kebaya Dining Room – Serves dishes like Kerabu Green Mango
Mews Cafe – Serves Kerabu Bee Hoon
9. Achar
Kebaya’s Achar (Source: Instagram)
A preserved vegetable pickle, Achar is a vibrant condiment that adds a tangy crunch to Nyonya meals.
The vegetables – typically cucumber, carrot, and cabbage – are blanched and then marinated in a paste of ground peanuts, vinegar, and spices like turmeric and chillies.
The result is a piquant and slightly sweet pickle that pairs beautifully with fried or grilled dishes, cutting through rich flavours with its zesty profile.
Enjoy freshly made Achar for a crisp texture and a bold burst of flavours.
Where to Eat:
10. Inchi Kabin (Nyonya Fried Chicken)
A must-try Penang Peranakan dish, Inchi Kabin consists of crispy fried chicken marinated overnight in coconut milk, onion paste, lemongrass, and eight different spices.
Some sources say its unique name originates from the ship’s cook calling out “Encik dalam kabin, makan sudah siap!” (Mister in the cabin, dinner is served!) to beckon hungry sailors.
While others credit the Nyonya’s tendency to mispronounce non-Hokkien words, derived from the Hainanese expression “yean chi ka pin” (marinated slides of chicken).
But no matter what the origin is, what you’ll find today is:
Crunchy, juicy pieces of chicken with a delicious “kick” to it – courtesy of spices like clove and cinnamon! Look out for the accompanying tangy dipping sauce, made up of a unique combination of mustard, Worcestershire sauce, lime juice, soy sauce, and chillies.
Where to Eat:
Kebaya Dining Room – Serves our own version called “Chicken Goreng”
Need a coffee break? Read our article on the Top 10 Must-Visit Cafes in Georgetown Penang.
11. Pulut Bubur Hitam
Mews Cafe’s rich and flavourful pulut bubur hitam.
A beloved finale to Peranakan meals, Pulut Bubur Hitam is a luscious black rice pudding that captures the essence of Penang’s sweet traditions.
This dessert transforms humble black glutinous rice into a silky-smooth delicacy, crowned with a generous drizzle of creamy coconut milk and a hint of palm sugar.
Each spoonful offers a perfect balance of richness and subtle sweetness, creating a dessert that’s both comforting and sophisticated.
This dessert has a deep purple-black color and velvety texture. Combine this with an intricately-patterned Peranakan porcelain bowl, and it tells the story of Nyonya culinary artistry in a single bowl.
Where to Eat:
12. Bubur Cha Cha
Mews Cafe’s colourful, coconut-rich Bubur Cha Cha.
A true celebration of color and flavor, Bubur Cha Cha is a vibrant Peranakan dessert that delights both the eyes and the palate.
Imagine a bowl filled with jewel-toned cubes of sweet potato, purple yam, and taro root, each piece carefully cut and cooked to tender perfection, swimming in a rich coconut milk base infused with fragrant pandan leaves.
This dessert is a playful symphony of textures and tastes – soft root vegetables, creamy coconut, and chewy tapioca jellies combine to create a unique sweet experience.
Whether served warm or chilled, Bubur Cha Cha represents the creative spirit of Peranakan cuisine, transforming simple ingredients into something truly extraordinary.
Where to Eat:
13. Kuih Sago
Mews Cafe’s sweet and chewy kuih sago.
From Gula Melaka to Rose Kuih Sago, you’ve probably seen many colourful versions of this classic Peranakan dish. This simple, bite-sized dessert makes the perfect breakfast or tea-time snack.
It’s made from sago (tiny tapioca pearls) which have been boiled with sugar and fragrant Pandan leaves. This glutenous mixture is then steamed, cut into smaller bits, and coated with shredded coconuts.
The result is a textural haven – soft and chewy on the inside with a slight crunch on the outside. From roadside stalls to shophouse cafes, you can find this tasty dessert almost anywhere in Penang.
Where to Eat:
Experience an Authentic Nyonya Culinary Journey
Penang’s Peranakan cuisines are more than just food; they’re edible heritage, telling stories of cultural encounters, family traditions, and centuries of innovation.
Each dish carries within it the legacy of traders who crossed oceans, the wisdom of local ingredients, and the creativity born from cultural fusion.
We invite you to explore two exceptional venues that capture the essence of Nyonya culinary artistry:
For those seeking a cozy introduction to Peranakan cuisine, Mews Cafe offers a delightful array of classic Malay and Nyonya dishes.
For a truly extraordinary experience, we recommend the Kebaya Dining Room, recognized by the Michelin Guide as one of Malaysia’s finest Peranakan restaurants.
Set in a lavish interior with an expansive courtyard that extends into The Seven Terraces, Kebaya pairs impeccable service with diverse flavours that honour Nyonya culinary traditions.
Ready to Savour Authentic Nyonya Delicacies?
