Flavors of authentic Nyonya cuisine in George Town

Meet David

A former accountant who lived and worked in New York for 9 years, David is an avid chef. He opened and operated his own restaurant in his family’s "restored pre-war building" upon his return from the States. He was the chef for 5 years before he converted it into an inn that is presently run by his partner. David learned to cook from his mother, a hairdresser who operated her business out of their home. He fondly remembers being young and his mother yelling cooking instructions to him while she was working. David is very passionate and knowledgeable about cooking and is excited to share stories from his Chinese Malaysian heritage, cooking with his mother, and from his time spent living in London and New York.

What to expect

Please note menu might vary. If there are particular dishes you are interested in trying, please include your request in the booking form.

In-home meal (1 - 6 guests) Enjoy a local Nyonya dining experience in a pre-war building that David's family has lived in for four generations, since 1930. After you learn about Nyonya culture, cuisine and cooking techniques, join David at his dining table for a home style meal. Nyonya cuisine is comprised of sauces made from coconut milk, tamarind and curry pastes of freshly-pounded shallots, garlic, lemongrass and ginger. Your menu might include dishes such as Penang-style spring rolls filled with crab and mushrooms and served with a homemade Worcestershire dipping sauce, green curry with white rice, boneless fried chicken with bean paste and kaffir lime leaves, lar mee (noodles in a fish stock with prawns, crab, and pork, also called 'birthday noodles' as they are usually only made on special occasions) or fried prawns served with pineapple, cucumber, and kaffir lime salsa.

PERSONALLY VETTED REVIEW

A Traveling Spoon ambassador visited this host. Here is their personal review.

Eating dinner in David’s home felt like I was invited to be a part of his family for one night. David lives in a large home on the outskirts of central George Town that his family has lived in for several generations. Upon entering, I was shown photographs of the family’s ancestors that had lived in the house and was given a short tour of the first floor and history of the antique floor tiles. David’s kitchen was large enough for me plus 2-3 others to comfortably stand and watch him cook as well. Food was very good – I loved everything I ate. I enjoyed the Penang style spring rolls filled with crab and mushrooms & a homemade Worcestershire dipping sauce the most – this was interesting to me because it spoke about Penang’s British influence in Penang. Worcestershire sauce is not a common condiment found with Asian cooking however David said the Chinese immigrants to Penang worked in British kitchens and picked up on this recipe and still use it today. Each dish was served in a row as it was ready, and David’s family explained the ingredients and history. Overall I loved the experience and was reminded of my own family gatherings. I really felt as if the family was genuine in their warmth and invitation into their home—I would definitely recommend the experience to anyone else!

Roxanne, Traveling Spoon Ambassador

Traveler reviews