[Penang] 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!

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Making noodles. Phongdien Town, Cantho City, Southern Vietnam.
Credit: CiaoHo