Penang Inn

We ordered minced meat tofu, fish head curry, and garlic and chilli pork ribs. The tofu was handmade and it was quite delicious. The fish head curry was good too but there's very few fish meat, almost just bone and sliver of fish meat attached. The pork ribs was average. It would have been better if the meat is less lean and more fatty. We saw 2 tables ordered the braised pork leg. You need to order them a day before if you want to try. The place wasn't full when we arrived on a Friday evening around 6pm but most of bigger tables had been reserved. Service was good and the waitress was helpful with our orders.

There are some interesting dishes not available in other restaurants. The service and food are excellent, and I can truly recommend you give it a try. However, like most Chinese restaurants, the presentation has a lot of room for improvement. The restaurant also serves Malaysian food. The chef is from Kuantan, Pahang state of Malaysia. He took over the business a few months ago and kept the name. The slow braised pork leg is very well done. The skin is very soft, and the fat just melt in the mouth. It is served with fried Man To (bun). The steamed Barramundi is just cooked to perfection, with salted mustard green, tomato and tofu. The vegetable is fried with small bits of salted fish, extremely appetising. The fresh squid is batter containing salted duck egg yolk. However, the oil is due for a change. The Shanghai pancake with red bean paste is nice to complete the dinner. You can check out the photos and judge for yourself. Car parking can be a problem, especially in he day time. You may have to park via Docking Road, and take a few minutes walk. PS this is my own unbiased opinion, not influenced by any gain from anyone including the owner and the staff of the restaurant.

I wrote this review under the previous ownership. Now the sign out front says "asian food". Oh dear. I feel I have been here for the last time. Adjusting stars to 2 until I know more. I love Penang Inn. Always great service and quality food. I like their Malaysian dishes the best, but everything is good quality.

This restaurant has a new.chef/owner since January this year. The chef is from Malaysia and he is well versed in Cantonese cooking. We had a special steam wild barramundi that was done Teo Chew style that was perfectly cooked. We then had a braised pork leg where the meat was well cooked and fell off the bone. We then had a sweet and sour pork that had nice chrispy pork pieces in nice sauce. We finished off with some Chinese pancakes. Nice meal with excellent service. Waiting staff was friendly and efficient. Highly recommended