Tai Tong Restaurant is one of Penang’s earliest dim sum spots and has been around since the 1950s. Although ownership of the restaurant may have changed hands a couple of times, the food has remained pretty much the same.
It’s a very traditional Cantonese eatery, staffed by mainly middle-aged Cantonese ladies, offering a popular array of dim sum at breakfast, and cooked Cantonese dishes at lunch and dinner. Dim sum is still the traditional way from various dim sum carts.
- “Siew mai” (steamed pork-shrimp dumplings, topped with shrimp-roe).
- 'Har kow" (steamed shrimp dumplings).
- “Cheong fun” (steamed rice flour rolls - choice of shrimp or “char-siew”/BBQ pork filling)
- “Har mai” (steamed dried shrimp-pork and fresh shrimp dumplings).
- 'Tarn tat" (baked egg tarts).
- Cantonese pork and century egg congee.
- Stewed pork trotters in black vinegar.
- “Lor mai kai” (steamed glutinous rice, with “char-siew”- BBQ pork, chicken and shitake mushroom).
- “Dai pau” (large bun, with chicken, pork, egg, jicama, Chinese waxed sausage and scallion filling).
- Tai Tong’s famous lotus paste bun, with the lotus paste encasing a salted duck’s egg-yolk.
- Pork bun (left) and “char-siew bao” (right).
- Tai Tong’s waitresses are exclusively middle-aged Cantonese women, manning to dim sum trolley-carts:
Tai Tong Restaurant (大東酒楼)
45, Lebuh Cintra
George Town, Penang
Tel: +604 263 6625
Open daily 6am - 11pm (closed on alternate Mondays)