[Penang, Malaysia] Trad-Cantonese at Boey Chong Kee, People's Court

Boey Chong Kee was named after its founder, who started his restaurant in the 1960s at the People Court block of flats behind Cintra Street, offering rustic, home-cooking-style Cantonese cuisine. The restaurant is currently run by the founder’s grand-daughters, the Chan sisters. Be prepared for a 45-minute to 1 hour wait before you see your food - the sisters cook very, very slowly.

  1. “Hong Siew Yu Tou” - deep-fried fish-head pieces in a thick unctuous gravy, with tofu, roast pork, shitake mushrooms and leeks.

  2. “Keong Chau Ngau Yuk” - braised beef fillets and ox-tripe, with ginger, scallions and eggs.

  3. Braised pork-ribs with sweet-sour “taucheo” sauce.

  4. Crisp, golden-fried prawn fritters.

Address details: Boey Chong Kee, C-6 People’s Court, Cintra Street, George Town, Penang, Malaysia. It opens from 6pm till about 10pm daily.


How did you while away the 45 minutes/hour?

I had two dining companions, so we chatted away - but bring a book if you have to go alone!

Back to Cantonese “dai chow” stalwart, 𝗕𝗼𝗲𝘆 𝗖𝗵𝗼𝗻𝗴 𝗞𝗲𝗲, for dinner this evening.

Six decades old, and still drawing in the crowds, this old-school Cantonese eatery continues to produce dishes from a bygone era with aplomb.

It’s all in the family, as the three Chan sisters run their kitchen with clockwork efficiency, as they carry on the legacy of their maternal grandfather, Mr Boey Chong Kee, when he started his eponymously-named eatery to feed the inner-city residents and tradesmen.

We ordered the Chan sisters’ rustic Cantonese staples:
:small_orange_diamond: a delicious stir-fry of soy-marinated slivers of beef quickly tossed with a generous scattering of ginger and scallions;

:small_orange_diamond: fluffy seafood & glass noodle omelette, served with lettuce wraps;

:small_orange_diamond: sweet-sour pork-ribs which we gladly gnawed till the bones were clean;

:small_orange_diamond: fat, golden baubles of crisp, batter-fried prawns;

:small_orange_diamond: a simple stir-fry of “choy sum” greens punctuated by salted fish chips; and

:small_orange_diamond: a fortifying bowl of black seaweed consomme with luscious pork meatballs and bouncy fish-balls.

One can’t help but admire the train of aromatic dishes, gleaned from an old culinary tradition, that emerged from the kitchen under the sure hands of the Chan sisters. It’s a good feeling that some things never change.


Can you imagine living in one of the apartments just above and trying to diet, with all those wonderful aromas drifting up through your place?

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I just landed in Penang this evening and managed to make it for an early dinner at Boey Chong Kee. Food was soo good! This thread helped us order all the good stuff! and the ‘small’ portion options are great, especially when it’s 2 people and you want to try different things!


That is just so cool, Dan!

Don’t hesitate to message me if you need any tips.