Foong Wei Heong Restaurants — Restaurant in George Town

We were looking for a place for dinner after a day of walking around the Campbell street area, primarily aiming for nonya food, but then saw this place that was packed and had a good rating. Seems to be all locals so we figured to give it a try.

First thing they asked was whether we had a reservation (no!) but they would seat us if we promised to eat and go within an hour. Sounded about right so sure. The place was packed with more coming in all the time so our expectations were high :-)

The menu was extensive but my wife and I were looking for something a little less meat and more soupy after a day of walking around. Only two of us so limited in what we could order. We ended up with two soups: pig stomach soup (local specialty) that my wife likes and I can't eat (can't digest) and a seaweed fishball soup (fishballs being another local specialty). Then spinach with eggs three ways, and a pair of rolls - a prawn roll and a spring roll.

We thought the soup were single portions (the menu seemed to indicate it that way) but each bowl was huge! My wife loved the pig stomach soup; drank as much as she could (and ate the meat) and we still had half a bowl left which we did a takeaway. My seaweed and fishball soup did better as both of us were drinking it and it was also very good. No regrets on filling up on soup! The spinach dish had come first actually and we thought it was very well done and were happily getting our fill of vegetables. That is until the soup came out and we abandoned the vegetables for a while.

The two rolls came later - just deep fried and smelling good. The prawn roll comes with a sweet chilli sauce and the spring roll with a unique local version of worchestershire sauce. Each complements the rolls perfectly and cuts the oil. While the skin of the spring roll isn't what I was used to, we finished both rolls pretty quickly.

Overall, four dishes was really too much for two persons and we didn't really get to sample the meat dishes. We saw a lot of interesting dishes at the neighbouring tables, but sadly was unable to get reservations over the weekend.

Overall, an unexpectedly good find and one where we'll definitely return the next time...

Was here last month with 2 friends. First of all the service was unacceptable, we walk up to the restaurant asking for table for 3 and the waiter responded there’s no tables inside it’s all booked. He pointed a table sitting outside and said that’s the only table available, because it’s quite hot we preferred a table inside. We asked how long to wait if we would like a table inside? The waiter had no response, at the moment my friends and I decided to take the outside table, a waitress who was taking orders for one of the outdoor tables suddenly the whole table just scrabbled towards that table..leaving us with like “what”?! Even the waiter we were communicating with had no idea what happened. Anyways bad experience is that we did eat here after confronting one of the managers inside because we saw many tables were empty with no reserve sign on the table. She told us the table was booked, we asked what time is the booking? She replied 7:30pm, it was 6:15pm, so we asked if we could take the table, she said ok but you need to finish by 7:30pm. Ok no problem! The food is ordinary, will not recommend this place at all! Guess what we were there until past 7:30pm and we noticed while we dine there were so many tables finished and left the restaurant with plenty of empty tables. And we were not ask to vacant the table for the next booking. Unusual to see such service of business in Asia. It seems they don’t care for your business. Will never return and not recommend it at all to...

This is one of the famous chu char that has been around for the longest time. I have had many meals here but today was the first time I came back after a few years. One thing I noticed was how dated and old this place has become. A nostalgic theme is something else. This just looks old. I have nothing against oldness but at a certain time, a little effort to freshen up is warranted.

I started with the shark fin soup which was delicious. Adequately thick, superbly flavoured and hot on arrival. Together with the vinegar, it was a sublime dish. But I found the asam prawn a bit dry with pretty small sized prawn. It was good but unsatisfying. As for the bean curd and minced meat, pretty average fare but generous slightly watery gravy for those who like some sauce on their white rice.

I found their dong po rou a little different. The meat itself was beautifully fatty with a lovely melt on your mouth texture. However I found the gravy a little too fluid and the taste a lil sweet and unbalanced. Maybe it takes getting used to. With regards to the seafood fried roll, I think they were trying to introduce the filling / paste. It's made of several seafood ground into paste and then fried with a tofu skin. It's a tried and tested preparation and I enjoyed it as a starter dish.

The food is generally good but dining experience will be enhanced if they can do a little upgrade. Like it or not the decor will influence your...