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)