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.
“Hong Siew Yu Tou” - deep-fried fish-head pieces in a thick unctuous gravy, with tofu, roast pork, shitake mushrooms and leeks.
“Keong Chau Ngau Yuk” - braised beef fillets and ox-tripe, with ginger, scallions and eggs.
Braised pork-ribs with sweet-sour “taucheo” sauce.
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.