Cheong Fatt Tze Mansion, better known as The Blue Mansion, demonstrates Cheong Fatt Tze's fascination with Western artisanship. Indigo Restaurant is said to be inspired by Cheong Fatt Tze himself, where both cuisine and interior showcase the best of the East and West.
Exquisite Art Nouveau stained glass windows from England
Decorative mosaic porcelain works called chien nien, a strictly Fujianese and Teochew skill.
Helming the kitchen here is Executive Chef Beh Weng Chia, better known as Chef Weng, who graduated from the prestigious Le Cordon Bleu in San Francisco and honed his skills in distinguished restaurants across Australia, USA and Malaysia. For his menu at Indigo, this Penang-born chef presents a contemporary take on classical dishes, focusing on premium ingredients and adding a hint of local flavour.
During our trip to Penang, we visited this beautiful restaurant for lunch. The restaurant offers a three-course set lunch for RM65++ and our visit coincided with the launch of their new menu. Guests can currently choose from six appetizers, seven mains and three desserts - more choices compared to their last menu.
To start, I had the Cold Laksa, a dish inspired by Penang's famous assam laksa. Indigo's version features angel hair pasta tossed in prawn reduction and topped with marinated tuna, condiments of assam laksa (pineapple, cucumber) and mint oil... absolutely ingenious! An elegant take on assam laksa, successfully showcasing the flavours of the local favourite.
Hubby had the Chicken liver parfait, a French classic executed perfectly! Rich, silky smooth pate paired with shallot jam and grilled bread. Yum!
The kids had the Wild caught prawns, served with bean sprouts, quail egg, water convolvulus (kangkung), fried shallots, prawn bisque and chilli oil. The bisque itself is thick and sweet, with hints of spiciness from the chilli oil. I had a taste and somehow, eating this reminded me of prawn mee or better known as Penang hokkien mee... I wonder if that's where the chef got his inspiration from.
For mains, I had the Chargrilled Black Angus tenderloin (RM65 supplement), which comes with potato gratin, seasonal vegetables and green peppercorn sauce. Perfectly grilled and tender.
Baby C had the Beef pie - flavourful, tender chunks of braised beef encased in golden shortcrust pastry, served with pea tendrils, cauliflower puree and caramelised onion jus. Super tasty!
Hubby had the Duck schnitzel, deep fried to golden perfection and perfectly complemented by sweet peaches, rocket as well as an orange and duck jus. Our first time having schnitzel made using duck, and it definitely works!
Baby D had the Seafood stew and the portion was huge! It came with generous amounts of seafood such as fish, clam, squid and prawn, along with okra, cauliflower and chili flakes, all cooked in white wine, and served with a side of grilled garlic bread.
For dessert, the kids had the Pandan and brown sugar parfait with coconut, mochi and cookie crumbs while the adults had the Chocolate and earl grey (supplement RM18) - a rich, beautifully plated chocolate bar with smoked almond ice cream, butterscotch, chocolate pearl and earl grey essence. So delicious!
Click here to reserve your tables:
Pork-free.
Opening times: Lunch 12pm to 2.30pm; Dinner 6.30pm to 10pm.
Location: Indigo Restaurant at The Blue Mansion, Cheong Fatt Tze Mansion, 14, Leith Street, George Town, 10200 Penang, Malaysia
Tel: +604 262 0006
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That sure is a classy place, fine dining at its best! Love the old colonial architecture!
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