No trip to Penang is ever truly complete without sitting down for a proper Peranakan meal.
The island is the heart of Nyonya culture, and I didn’t want to miss out on these complex, homely flavours (my grandma used to cook many Peranakan dishes during special occasions).
Bibik’s Kitchen Nyonya Cuisine on Jalan Sri Bahari is like a heritage monument in its own right.
The space also showcases the owner’s private collection of antiques, giving it an intimate atmosphere.
You will see glass cabinets filled with fine porcelain kamchengs and antique tiffin carriers, alongside prominent displays of MICHELIN plaques.
Bibik’s Kitchen is also listed with a MICHELIN Bib Gourmand.
The menu is an extensive list of traditional Peranakan favourites, and you can find Ayam Pongteh (RM 28), Ayam Rendang (RM 30), Cincalok Pork (RM 28), Tau Ewe Bak (RM 28), and Loh Bak (RM 12 for 2 rolls).
Seafood lovers have choices such as Gulai Tumis (market price), Assam Pedas (market price), Sambal Prawn (RM 28), and Sambal Petai (RM 25).
The Cincalok Pork was the one dish I would order again, also because it had a flavour I do not commonly find back home.
The fermented shrimp paste gave the pork a deep savoury saltiness, with a slightly funky edge.
Much more appetising with rice.
The Ayam Rendang (RM 30) was also notable, offering a spicier-than-usual kick and a rich coating of toasted coconut.
This version was more of a dry curry, heavily scented with lemongrass, galangal and kaffir lime leaves, all worked into a thick rempah.
The Jiu Hu Char (RM 18) was one of my favourite dishes of the meal.
This classic Nyonya dish requires the jicama to be julienned precisely so it retains a bit of crunch after being braised with the dried cuttlefish and mushrooms.
It is best eaten wrapped in fresh lettuce leaves with a dollop of sambal belacan to add a spicy contrast to the sweet turnip.
If you are hesitating over whether to order the Rose Apple Kerabu (RM 18), just get it.
The fruit was thinly sliced and tossed in a zingy dressing of lime juice, sugar, and bird’s eye chillies.
It was crisp, refreshing, gently tangy and great for brightening the palate in between some of the heavier meat dishes.
I also ordered the Otak Otak (RM 9) which came wrapped in banana leaves.
Personally, I thought this dish was just okay as the texture was too mushy and wet for my preference. It lacked the firm bite that I usually look for.
You might find more refined versions of specific dishes elsewhere, but Bibik’s Kitchen offers a comfortable introduction to the cuisine, almost like visiting someone’s home.
Bibik’s Kitchen Nyonya Cuisine
73, Jalan Sri Bahari, George Town, 10050 George Town, Pulau Pinang, Malaysia
Opening Hours: 11:30am – 3pm, 6pm – 9pm (Tues – Sun), Closed Mon
Google Maps – Bibik’s Kitchen Nyonya Cuisine
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