Teow Chew Restaurant 潮州饭店 — Restaurant in George Town

We visited this airconditional restaurant on 2 occasions to taste almost all of its popular dishes. We reached during dinner time. Our first visit was without reservation and ended up waiting time for serving at least 1 hour. We made a reservation on the second visit and pre-order all the dishes and, finally we started dinner within 10 minutes upon arrival.

Steam pomfret fish teochew style was out of this world. The fish was so fine, soft, and perfect texture. It just melted in our mouths. The pork lard smoothed the broth and elevated the taste. It was not too sour, and everything was just fine. RM69 per serving was valued for money. Wow. 5 stars

Stir fry sweet potato leaves were mediocre. Great compliment to the steam fish. RM18 per serving. A bit overpriced. 2 stars

Steam clam was mediocre. Clam was fresh. Nothing special. RM18 per serving. 2 stars

Teochew fried meat was a bit spicy but still ok. Mixture of different tastes but still lack of surprise factor. RM24. 2 stars

Chives bean curd was mediocre. The beancurd was crispy, but the sauce was dull and too plain to boost up my appetite. RM18 per serving. 2 stars

Teochew noodles were delicious. The noodles were already flavourful and satisfying. RM14.90 per serving. 4 stars

Prawn meatball was similar to penang lobak. The fillings were rich, juicy, and flavourful. The skin was crispy. It was even better to take along with the chilli sauce. RM49 per 5 pieces. 3 stars

As conclusion, it was advisable to do a reservation before coming as almost tables were occupied all the time. If you can pre-order, then it will save more time. The long waiting time is because there is only 1 chef, do all the cooking, and the chef will deliver the order from table to table. Prepare to folk out about RM114 for 2 persons dinner as my bills were so coincidence RM114...

Chanced upon on Google map as restaurant was near hotel and was impressed with the food standards!

Luckily was able to make a dinner reservation via WhatsApp as restaurant has limited seatings of max 34 pax and only 1 chef. Highly recommend to make reservations to avoid disappointment.

Dishes serving was good for 6 adults as ordered 6 dishes all small sizes including a steamed fish and carbohydrate dish. Prices were reasonable, 400-500g steamed fish for RM89. Flavours were clean and polished, chef definitely have cooking experience as dishes tasted restaurant levels rather than home cooked.

Highly recommend to order their teow chew steamed fish, hei zou (prawn meat balls) RM59 for small size, teow chew salted fish steam pork RM22 for small size, stir fry pork with potato and their vegetable dishes with their unique addictive sambal. The steamed fish was cooked just the right doneness with ginger strips to reduce the fishiness, well flavored with salted vegetables, sour plum and tomato slices. The Hei zou was handmade with plenty of pork, prawn and chestnut bits. Love the crunchy texture of the salted fish steam pork where the pork bits are hand chopped and not minced! The stir fry pork with potato brings back nostalgic memories of Mum’s home cooked dish which goes well with rice. Tried 3 different carbohydrate dishes over 3 nights: salted fish fried rice with sausage, signature fried rice (seafood, pork lard, bean sprouts), tang hoon (black sauce based with prawns and vegetables) - all had good wok hei (wok breath) and umami!

Definitely worth a visit when in Penang! Or in my case, 3 visits throughout my 5...

This restaurant is good, really good! I ordered the soy chicken with rice and it came really fast and fresh. The staff were nice and made sure that we got a good table. This restaurant, however, was not totally what I wanted. In the middle I had to use the bathroom. IT WAS HORRIBLE!!!!!!! There was pee everywhere and some of it got stuck to my shoes. Final report: Food: 100% Service: 100% Atmosphere: 40% Washroom: -100000000000000000000000000000000%

Rubric for the Chefs Level 1: Emerging.: Chefs don’t make good foods. They need to learn how to cook real delicious foods properly. This doesn’t mean you’re the worst cooker in the world. Level 2: Developing: Chefs are learning how to make real good delicious food and are in the middle of the process. This doesn’t mean you are a bad cooker. Level 3: Proficient: Chefs are good or very good at making food. Many people usually prefer this level of cooked food. Level 4: Extending: Chefs are experts at making food. They are showing more than the level of work than they are used...