Nona Bali Restaurant — Restaurant in George Town

I read up the reviews before I went so I was prepared for entrees in the RM39 range so whoever goes, just bear that in mind. Portions were reasonable (see photo). The menu has a lot of unique foods I wanted to try. We had the recommended duck and indeed it was good. The recommended fish was also fresh and firm. The sambal that goes with the fish is awesome - very flavourful but I am not used to the spiciness level of Indonesia (I hear they need it to be really spicy) so be prepared for a burning tongue. Being a Penangite, I am very used to spiciness and appreciate it but this was above the level I was comfortable with so that somewhat marred the experience. If there were options to have a slightly less spicy sambal, I would go for that. Yes, I could put less sambal but then, I wouldn't be able to taste the full flavour.

We also had the Sate Lilit was very flavourful as a starter.

One thing I totally agree with all the reviewers is that the waiters and waitresses are very very very well trained. The waitress on my table named "Fauziah" or nicknamed "OG" was very courteous, knowledgeable and can even show pictures of the meals in her cellphone which helped to make decisions. I can see she is experienced and had no trouble recommending and taking orders. In general, all waiters and waitresses were very attentive and when my keys fell out of my pocket accidentally, one of the waiters (a young chinese chap - I didn't catch his name) was quick to come over and get the keys for me. They clear plates quickly to ensure we have a neat table. The final person who dealt with clearing and billing was Mohd Fidzley (not sure I got his spelling right) was also very friendly and helpful.

A few feedback for the restaurant if they are reading this: 1) Please make name badges for the staff. In fact, if not too expensive, they might even be proud to have their names nicely embroidered on their uniform. It will increase "ownership". I wanted to write this review and specifically mention names so I had to take the trouble to ask their names to be able to commend them but pronunciation and spelling may not always tally. 2) Do maybe give 2 options to your clients to choose the level of spiciness - "traditional" and "milder". 3) I was having a romantic evening in celebrating my anniversary. The ambience was perfect - it was only slightly marred by a family in the next table where the child was given a device to watch youtube/movies loudly thus spoiling the moment. This would not be a problem if the restaurant was full and there was enough chatter to drown the sound but it was a quiet evening last night so it sounded loud. Nona Bali being a "high-end" restaurant may be easily forgiven to have a sign to say "do keep mobile device/tablet sounds soft to ensure the comfort of all guests".

Overall, I was very glad I went. I will definitely visit Nona Bali again to try the other dishes which look really good. Thanks and keep up...

I've been a patron at Nona Bali for many, many years - since its location in town, and now in a new location. Nestled in a row of shophouses in the popular neighbourhood of Pulau Tikus, Nona Bali has remained true to its roots, and has remained a must for me when I return to Penang.

Located at Lintang Burma, Parking can be a little elusive, especially during peak periods. However, it's worth the effort, and you'll be rewarded with the food... think of the food!

I love the greenery that greets you as you approach the restaurant, complete with two parasols from Bali that complete the decor outside. While the old venue featured a darker theme for the dining area, this new location is bright and breezy. The dining area is warm and inviting, with artworks lining both walls, and a very comfortable seating arrangement.

During peak periods, the restaurant can be a little busy, but the staff there are quick and efficient, with Peter, the owner, scurrying about, ensuring everyone has their meals in a timely manner. The level of service here is taken to another level, as Peter takes you through the menu items with the most utmost warmth and friendliness, unseen before in any other restaurant.

The food is outstanding. The pics I have included are various dishes I have savoured with my family and friends - each one always cooked to perfection. My personal favourite is Iga Bakar - barbecued beef ribs with an astounding sauce, on a bed of grilled eggplant, served with rice.

Some may complain about the pricing here being a little high. As the saying goes, "Good things are not cheap, cheap things are not good", and this really applies to Nona Bali. The quality of the ingredients that go into the food results in dishes that are beyond spectacular.

Couple that with Peter's impeccable warmth and attention to detail to ensure your dining experience is top notch, it's no wonder Nona Bali is a must go in my list! Even the Indonesian Government agrees - the restaurant is now an Indonesian Tourism Partner, an accolade given to very few restaurants...

All the staff were very pleasant and helpful, the service standard very good, and the ambiance clean and comfortable. All the staff here are clearly striving to give the customer a good experience. Ingredients used were fresh and the flavours pleasing to the palate. I'd really like to give 5/5 all the way but... On reading reviews of melt-in-the-mouth and tender Iga Bakar (BBQ beef short ribs), I gave it a try. Unfortunately on this occasion it was quite dry, tough and chewy. Beef can be very hit or miss I know, and given Malaysia's beef supply is predominately frozen it does present a greater challenge to achieve beautifully tender beef, especially when barbequed. I note my pieces of short rib had no fat which may well go some way to explain the lack of tenderness. Beef needs to be barbequed with a generous amount of fat to keep it moist and tender. If this can't be achieved, then create a different dish that uses braising for a long time on low heat for (almost) guaranteed fall-off-the-bone tenderness. Given the high price point for the Iga Bakar, it proved a great disappointment. The dessert Kukus Injin had pleasant flavours although the shredded coconut ribbons appeared to lack flavour and there were a couple of small pieces of grit in the dish (most likely from the rice which can be difficult to get completely clean sometimes). In so many ways this restaurant performs with excellence but a couple of items prevent a top score being given, on this occasion anyway. I wish the team well...