Buffet Prices
(Buffet Line)
Closed from 21 January (Dinner) – 23 January (Full)
LUNCH
Mon-Fri
$36.90++/Adult $18.50++/Child (5 to 10 Years Old)
Sat, Sun, Public Holidays &ย 15 Days of CNY (24 Jan – 5 Feb)
$39.90++/Adult $19.90++/Child (5 to 10 Years Old)
DINNER
Mon-Thur
$36.90++/Adult $18.50++/Child (5 to 10 Years Old)
Fri, Sat, Sun, Eve of & on P.H.ย &ย 15 Days of CNY (24 Jan – 5 Feb)
$39.90++/Adult $19.90++/Child (5 to 10 Years Old)
Pre-ordered Yusheng will be automatically charged during dine-in as they have been prepared in advance by our Kitchen, for you, thank you!ย
We are pleased to announce that we have finally resumed our Buffet Lines!
Subject to 10% Service Charge & 8% GST
Kindly take note that requests for the booking of Round Tables (min. 10 Pax) are on a ‘First-Come, First-Served’ basis & are not guaranteed
For Reservations of more than 30 pax, please email us at catering@penangplace.com
๐๐ข๐ง๐๐ฅ๐ฒ ๐ข๐ง๐๐ข๐๐๐ญ๐ ๐ข๐ง ๐ญ๐ก๐ ๐จ๐ฉ๐ญ๐ข๐จ๐ง๐๐ฅ ๐ฆ๐๐ฌ๐ฌ๐๐ ๐ ๐ฉ๐จ๐ซ๐ญ๐ข๐จ๐ง ๐ข๐ ๐ฒ๐จ๐ฎ’๐ ๐ฅ๐ข๐ค๐ ๐ญ๐ก๐ ๐๐ฎ๐๐๐๐ญ ๐จ๐ซ ๐๐ฅ๐ ๐๐๐ซ๐ญ๐ ๐
*For Weekends, during the Peak Period, kindly take note that the waiting time forย ๐๐ฅ๐ ๐๐๐ซ๐ญ๐ food is >30 mins
“Penang Place is not only cheap but the food quality is excellent“
ieatishootipost, Dr Leslie Tay
“At a time when most hotel buffets start from around $50, Penang Place is not only cheap but the food quality is excellent and they offer a unique spread of Penang food which is not easily available elsewhere! Their Penang char kway teow is very good and has the requisite wok hei aroma when it arrives at the table. It is part of the buffet, but they make it a point to fry it fresh a few times during the buffet service. To make up for the lack of pork lard, Chef Alvin uses oil that is used for frying the chicken to fry theย kway teowย so that it still has flavour.
Make sure you leave room for desserts because they are one of the highlights of the meal there. All their kuehs are made in-house by Chef Alvin and heย even makes his own kaya the traditional way, slowly stirring it over a low fire for hours!”
The Business Times
“Arguably the best Penang char kway teow in town. The trick to a good char kway teow is to keep the portions small – and that’s what the chefs do as you can see them replenishing the buffet every so often. One can’t take short cuts with this dish that needs to be throughly wokked. Penang Place does a version with no pork or lard – so it’s quite impressive that they can create the right taste without these indulgent ingredients.”
