Auntie Gaik Lean's Old School Eatery — Restaurant in George Town

This is a debacle.

Considering it's a Michelin star and not bib gourmand, there's definitely some higher expectations of the place.

Firstly, can't make reservations if below 3 pax. I understand and won't comment much on it. We ended up reaching the place at 615pm to queue and had to wait for close to 2 hours. The service staff did warn us in advance which I think is great on their part. Since most of the tables there are very Chinese communal style with big round tables, it's harder to accommodate smaller groups such as couples. However, you'd have to be at the queue or constantly check as you'll be assigned a number. They won't request for your contact or any online queuing system and so if they call out your number and you're not there, your table will be given up to someone else. In a way, kind of binds you to the queue till you get your table.

Putting aside the waiting time, when we were ushered in, we were seated with 2 other couples in the same round table. I guess it's the best way to ensure everybody gets seating in the quickest way possible. Thankfully we made friends with another couple at the table so it wasn't that awkward. But if you're here for a unique couple experience with your partner, I'd say it'd be close to impossible.

Now the food, we ordered 5 dishes, kueh pie tee, nyonya curry chicken, nasi ulam, sambal petai, and samabl brinjal.

Ingredients were definitely fresh. No doubt.

Flavour wise, I honestly think it's debatable.

If you're of Chinese descent, and frequent zhi char places, you'd find the flavour abit underwhelming. If it's not for the michellin star, it's still a good meal. But considering the michellin star, you'd think the flavours would be more unique or at least above average. But to me at least, it wasn't.

Sambal was average at best. The curry chicken could clearly tell that it was a ready cooked curry that has been on a rolling boil for hours.

Kueh pie tee and nasi ulam were the saviour of the dishes. But other 3 dishes, very underwhelming and honestly, I've had better at other hole in the wall places.

I can see the appeal if you've never eaten chinese/nyonya cuisine much. And this is your first or second experience. Their flavours would cater more towards such groups.

The service staff were great though. Friendly and hospitable and always checking in on you. I think thats a great plus point to save an otherwise underwhelming food experience.

Try it if you have that spare time and are new to such a cuisine. Otherwise, I personally won't...

Oh, Penang, you saucy minx! Just when I thought I'd sampled every curry-laden delight and noodle-spun fantasy your charming streets had to offer, you went and threw a Michelin-starred curveball my way: Auntie Gaik Lean's Old School Eatery.

Now, if you're picturing starched white tablecloths and hushed whispers, you've got the wrong address, sunshine. This place, nestled unpretentiously in what was once a jewellery shop, screams "old school" in the most delightful, comforting way. It’s the kind of spot where the wooden furnishings feel like a warm hug, and the general vibe is less "fine dining" and more "come on in, Auntie’s got dinner ready." And let's get this straight from the get-go: this is Nyonya cuisine, a glorious culinary mash-up born from the intermarriage of Chinese immigrants and local Malay women, creating a vibrant explosion of flavours that's both familiar and thrillingly new. The staff here are as charming as a freshly baked kueh and more accommodating than a tailor during Eid.

Now, onto the main event, the edible masterpieces that landed a Michelin star on Auntie Gaik Lean's door – and boy, did they earn it. We started with the Kueh Pie Tee, crispy, delicate top hats brimming with a juicy, savoury filling that vanished quicker than my diet resolutions. Then came the Nasi Ulam, a fragrant mound of herbed rice that whispered tales of fresh ingredients and meticulous preparation. My heart, however, was utterly stolen by the Curry Kapitan, a chicken curry so rich and aromatic it deserves its own national holiday. The Sambal Brinjal was a smoky, spicy revelation, proving that humble eggplant can indeed be a superstar. We washed it all down with the refreshing Nutmeg Punch, a zesty antidote to the Penang heat. Not content with just one curry, we also devoured the Nyonya Chicken Rendang, its tender chicken practically melting into the deeply flavourful, spice-laden gravy. And here’s the kicker: despite the fancy star, the portions are generous enough to satisfy a rugby team, and the prices? Let’s just say your wallet won't need therapy afterwards. Auntie Gaik Lean’s is a testament to the fact that culinary brilliance doesn't need pretension, just passion, flavour, and a healthy dose of old-school charm. Get yourselves...

Finally got to try this renowned Nyonya cuisine restaurant in Penang, which has earned a Michelin star for two consecutive years. Here's my experience:

Reservation & Seating: Reservations: Allowed for 4 pax and above with a deposit of RM200 nett per booking, which offsets the final bill. However, any unutilized amount isn’t refunded. Walk-ins: For 3 pax or fewer, only walk-ins are accepted. Smaller groups are seated in a separate room with six tables accommodating 2-3 diners each, while larger groups are seated in the main dining area. Queue: Arrived on a weekday at 11:30 am for lunch. The restaurant opens at 12 pm, but guests are allowed to enter and be seated by 11:45 am. Arriving around 11:30 am is a good idea to secure a spot without much waiting.

Food & Experience: The staff was helpful in recommending signature dishes.

Pie Tee: Decent but not exceptional. The accompanying chili was mild rather than spicy, resulting in an overall average experience.

Terung Sambal (Brinjal with Sweet Chili Tangy Sauce): The dish was not spicy and had a balanced sweetness. While it tasted alright, the sweet chili flavor could have been stronger for a more pronounced taste.

Curry Tumis (Tamarind Hot & Sour Fish Curry): This is the Michelin-recommended dish featuring stingray fish. The flavor was good—mildly sour and not too spicy— it is asam fish actually, don’t get confused with the dish name. While enjoyable, it lacked the strong, distinct flavors I hope for.

Dessert - Pengat: A coconut milk dessert with sweet potato, yam, and banana. Unfortunately, the banana's sweetness overpowered the entire dish, masking the intended coconut flavor. The sweet potato and yam pieces were hard, dry, and lacked the creamy, moist texture that would have elevated the dessert.

Overall Thoughts: The food was satisfactory but not to say very outstanding. While the flavors were balanced to cater to a broader audience, they lacked the intensity or "wow" factor for those who prefer bold, robust flavors.

Pricing is above average, reflecting the restaurant's Michelin recognition. It's worth a try for the experience, but I wouldn’t consider it the best Nyonya...