We will welcome you to our cozy home and dine at our traditional Peranakan Long Table. The Long Table only appear during festive season. All food is being serve on the Long Table and share with our arrival guests. The 1st dish you experience is the one of the Penang traditional dish - Popiah. Popiah is also known as spring roll, ours is the non-fried fresh spring roll. Here we will assemble different ingredients on top of the Popiah skin, carefully with skill to fold the ingredients together. It will be a hands on dish. Definitely finger licking good. After Popiah, we will fill you up with 2 dishes of the day, hand pick fresh ingredient from local wet market with a touch of the chef creativity. Or if you have some interesting request, you have write in and we will see what we can do. Last but not lease coffee or tea. End our session with home made dessert.
We, a father-and-son team, are Malaysian Chinese, raised and bred in Penang (Pearl of the Orient). My dad, David, owned a restaurant and was a chef. The restaurant was operated for 5 years. Now he is happily retired and only cook for a small group of guests to continue his passion. I, Edward, will be co-hosting with him to share his passion and Penang tradition dish with guests.
Popiah - Spring Roll
We will be having our meal in our Heritage bungalow home which was build in the 1930s. This is still a family home, as our family of 6 person living in the bungalow. Guest will be served on long table in the 2nd hall where only for relatives & close friends.