[Penang] No visit to Penang is complete without trying Peranakan food.
This is the heart of the island’s food story, a beautiful mash-up of Chinese and Malay flavours that hits sweet, sour, spicy, and savoury all in one go.
I’m always on the lookout for places that get it right, and that’s exactly what led me to Ceki Nyonya Restaurant.
Ceki Nyonya Restaurant sits on Sri Bahari Road (there are a number of other Peranakan restaurants here like Bibik’s Kitchen Nyonya Cuisine and BaBa Phang).
Step inside and it’s a different world, full of Peranakan antiques, old family photos, and the kind of cosy vibe you’d expect in a close friend’s home.
Francis Tee and Esther Tan, the husband-and-wife team behind it, run the whole show, with recipes pulled straight from their family’s collection.
You don’t get the sense they’re trying to reinvent Nyonya food. They’re just doing it the way it’s always been done at home.
Peranakan classics include Ayam Ponteh (RM 38/76), Ayam Buah Keluak (RM 52/104), and Kapitan Chicken (RM 38/76).
Meat lovers can choose from Tau Ewe Bak (RM 40/80), Pork Belly Cincaluk (RM 38/76), Beef Rendang (RM 52/104), Too Kar Chor (RM 40/80), and Penang Nyonya Ang Shio Too Kar (RM 150).
Vegetables range from Jiew Hu Char (RM 32/48), Nyonya Mix Vegetables (RM 28/42), Sambal Petai (RM 36/55), Sambal Brinjal (RM 36/55), Perut Ikan (RM 42/84), and Tetae Lemak (RM 28/42), to smaller sides like Otah-Otah (RM 18), Spring Rolls (RM 36), and Nasi Ulam (RM 28).
I started with the Jiu Hu Char (RM 32), that Penang classic of stir-fried shredded jicama and dried cuttlefish.
It arrived looking simple, but the flavour was anything but. Wrapped in crisp lettuce with a dab of sambal, it was crunchy, savoury, and a touch of that distinct cuttlefish punch.
The Choon Pheah (RM 36), or Nyonya Spring Rolls, were another hit.
They came out golden and crisp, packed tightly with minced pork, jicama, and carrots. The skin was especially crispy, and I found the fillings well-seasoned and densely packed.
The staff recommended the Sambal Goreng Prawns, which they said is the owner’s own recipe and something you won’t find elsewhere.
Just a heads-up, seafood is charged at market price, so best to ask first.
The prawns were plump and juicy, cooked in a fragrant sambal rich with lemongrass and coconut milk.
A sprinkle of cashew nuts added a lovely crunch and the sauce was thick, spicy, and creamy all at once.
Then came the Tau Yew Bak (RM 40), braised pork belly in soy sauce, and honestly? I’d come back for this alone.
The pork was soft without being mushy, the sauce had a deep, savoury sweetness, and it tasted like something simmered lovingly for hours. It probably was.
The service is friendly but relaxed, not hovering.
If I had to nitpick, I’d say that prices are on the higher side comparatively. And the room can get pretty noisy when it’s full, which, to be fair, is often.
The décor isn’t slick or fancy; it’s authentic, and you get the feeling the family history here is real, not just for show.
If you’re after honest, hearty Nyonya food in Penang, this is it.
CEKI Nyonya Restaurant
11-A, Jalan Sri Bahari, George Town, 10050 George Town, Pulau Pinang, Malaysia
Opening Hours: 11:30am – 3pm, 5:30pm – 10pm (Mon, Wed – Sun), Closed Tues
Google Maps – CEKI Nyonya Restaurant
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