Penang: Pearl of the Orient
Penang Island or “Pulau Pinang” is named after the betel-nut palm which was found in great abundance on the island. This 285-sq km island lies off the north-west coast of West Malaysia, and has a population of slightly over half a million.
Penang is famous for its superb food besides its beaches, the Penang Bridge (S.E. Asia’s longest) and its blend of easy-going modern and old-world charm. The multi-racial background of Penang produces an exciting and unique cuisine which is a melting-pot of Malay, Thai, Indian and Chinese flavours.
Welcome to Penang Place
Hi. My name is Paul Ooi and together with my wife, Hannah, we seek to bring you the authentic flavours of Penang cuisine. I was born an hour’s drive away from Penang Island and grew up in a Nonya family where I remembered that both my grandmothers wore sarong kebayas and food was always of a high quality.
The chefs on our team are from Penang and some of them have worked with me for more than 20 years.
We welcome you and promise to do our best to ensure that you have a delightful experience. Thank you for coming to Penang Place. We hope to see you, your relatives and friends here often.
We bring you the authentic flavours of Penang cooked by our Penang chefs, where the ingredients used are fresh and of a high quality.
Some of the evergreen Penang favourites that we serve are:
Penang Char Kway Teow, Penang Laksa, Jiu Hu Eng Chai, Lobak, Kueh Pie Tee, Steamed Otak Otak.. and many more!
No Pork, No Lard
We serve healthy Penang food cooked without lard. This is both for health reasons and also to enable our Muslim friends to eat our food. Substitutes for pork have been ingeniously incorporated. For instance, chicken and yam are used in Lorbak, a Penang sausage served with a sweet tangy sauce. We also produce vegetarian food, making Penang Place an inclusive dining environment for everyone, no matter what your dietary requirements may be.