T Palace Modern Cuisine 吾廷 — Restaurant in Penang

It's probably not a place you would eat at regularly, it's more like a special occasion eat, it's an indulgent spend kind of thing. The seating is ok but didn't have the wow factor though. Staffs are efficient and does their job quietly.

As for the menu, well designed and quite a good variety. You can look through the copy on the internet before you come, to have an inkling of what they serve as you need to pre-order a day in advance for a few special dishes. So be prepared is always a good choice.

Their food is upscale with good plating, good presentation, interesting imagination, twist of familiar dishes and geared for quality but not quantity. If simple homestyle chu char is what you want, you maybe in the wrong place.

tbh I enjoyed most of their food. I started with the red lychee looking starter that has foie gras encapsulated within. It's an interesting way to eat the foie gras and I applaud the chef creativity in this. As a light snack, it ticks all boxes and visually it's definitely an eye catching preparation.

The sweet and sour pork was a huge surprise to me as I have never eaten a ice buried dish made of sweet sour pork before. It's literally buried in ice crystals. Shaped like a lollipop it was easy to eat, while pairing with 2 slices of fruits gives it an interesting taste combination that I have never tasted before for sweet and sour pork.

The crab stir fried omelet is the usual dish that you get when you eat a wedding course dinner in the cold dishes segment. Delicious but not groundbreaking. The stir fried lotus was light but beautifully flavoured with fresh fresh ingredients that's good to temper the heavier tasting concurrent dishes that you will be ordering. A good accompanying dish to order.

The mapo tofu is a little on the spicy side. But I loved the thickness of the gravy, the well proportioned minced pork and tofu that came with it, nicely ratioed to avoid an overly thick and dense dish. The prawn was dry but as with other dishes, elegantly flavoured and perfectly cooked, avoiding a tough prawn meat.

In short, for an elevated dining experience of Chinese cuisine, this is a good place to come but the interior decor needs a little work to increase the wow factor. If you want to try something unique with an interesting twist, order the lychee foie gras and the sweet sour...

A cozy restaurant and the waitresses are very friendly.

Generally the food is good.

Baked Iberico spare ribs - Not bad. But another restaurant under the same group i.e. The Ryujing Dining do it better.

Marbled goby - The steam fish sauce is delicious. It's just that it is not a wild marbled goby. The meat is too soft.

Curry prawns with paratha - Delicious.

Lychee sweet & sour pork - Nice presentation but it's too sweet.

Grilled Japan squid with chef's soya - It's okay. Prefer it is more charred.

Stir fried cabbage with pork belly - It's like teppanyaki vegetable. Prefer the Szechuan style.

Braised beancurb with crab meat - Delicious.

Hokkien fried oyster noodle - Delicious. This is highly recommended by...

Food is excellent. Steamed cod fish was perfect. The pork ribs probably one of the best I have had. Strong herbs taste and aroma. Great to wash it down with what I call a non alcoholic margarita perfect combo to neutralize your taste buds to taste the other dishes. The broccoli with scallops was amazing too. The size of scallops large and juicy. Will go again for the other dishes. Price wise, for the quality… reasonable.

The service team. Amazingly efficient and attentive.

Atmosphere got a 4. Although the karaoke rooms are sound proofed, the sound does seep out and took the joy of having a quiet dinner. Then again, when was there ever a quiet Chinese...