[Penang] Modern-Penang at Chin Chin Gastropub

Chin Chin Gastropub at Pulau Tikus offers trendy fusion fare at its counter to complement some of the best local Penang brews in town.

Penang-born Chef Beh Weng Chia was amazingly talented, churning out tasty fare with his relaxed style, and friendly interaction with his customers. He incorporates local Penang herbs and spices into good quality produce, both local and imported.

What we had this evening from the degustation menu:
Appetiser: Tuna and snapper in light soy-honey dressing, complemented by crunchy vegetables.

Boston lobster, squid and octopus with Thai kaffir lime-lemongrass-dressing. Perfectly-cooked flavours and textures.

Unagi (eel) with pan-seared foie gras, grilled scallops and asparagus with teriyaki sauce.

Seared Wagyu, fresh wasabi and kimchi - this was perfect. Best dish for the evening.

Lobster porridge with prawns and shimeiji mushrooms. Again, perfectly-balanced flavours.

One of the best meals I’d had in a Penang restaurant this trip.

Chin Chin Gastropub
25-G Lintang Burma, Pulau Tikus
10250 George Town, Penang
Tel: +604-226 2509
Operating hours: 5pm to 1am daily.


Peter, would you say they serve pan-Asian food with a Penang twist?

More Japanese-influenced Pan-Asian, incorporating fresh Penang produce to supplement imported stuff like foie gras & the like. So far, the new wave of chefs in Penang are more intent on fusion-Japanese-French, as this appeals more to Penang foodies who tend to favour foreign, rather than local-influenced dishes at upmarket restaurants.

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold