THE RECOGNISED “BABA PHANG” PERANAKAN CUISINE RESTAURANT RUNNING ON THE NORTHERN NATION @ PULAU PINANG
“Peranakan Cuisine” also well-known as the Nyonya Cuisine/Recipe is all the while among the local’s authentic delicacy eatery which being famously & widely practised on our nations since century ago, especially in Penang and Malacca that comes from the combination of early chinese migrant’s with local malay’s recipes on the ground. Here on the northern nation, we found and being successfully recognised among the best recommended Peranakan/Nyonya Cuisine Restaurant “Baba Phang” running by the more than 20 years experienced in-house chef on the heritage city of Georgetown, Pulau Pinang having great positive response from the market recently.
The Pulau Pinang local originated Mr. Vincent Phang Choon Wei (born 1979), was the initially founder and also the recent immediate sole-owner of this best recognised Peranakan/Nyonya Cuisine Restaurant “Baba Phang” right on the Penang Island presenting all their home-cooked authentic peranakan/nyonya recipes in signature menus to the locals & visitors all under a roof on the northern ground at Pulau Pinang.
The founder cum owner Vincent Phang Choon Wei (also known Chef Vincent), who at his age of 45 years old currently, been initially stepped into the f&b industry at his 21st of age began as a kitchen trainee touched the chinese cuisine field at England in the millennium year 2000 stayed nearly a decade practically experienced the career then positioned as a chinese cuisine chef at his twenties. Later-on back to home country being further his exposure reached Kuala Lumpur spent about 5 years as an Executive Chef all the while exposed in the chinese cuisine field along his culinary journey with great patience. Then returned to his hometown Georgetown started his peranakan cuisine exposure (been since teenage inspired by his grandmother who holding the authentic nyonya recipes) in the year of 2016 with his home recipes.
With experiences & home recipes on-hand, added vision to have his own peranakan cuisine restaurant locally and wishing to continue his family’s (grandmother’s) authentic recipes allowed Chef Vincent decided then successfully established his very owned Peranakan/Nyonya Cuisine Restaurant officially named the “Baba Phang Restaurant” along the Sri Bahari Road, Georgetown in the year of 2018 serving all his signatures to the public. And finally being recognised among the best in town by the Malaysian F&B E-Media for the year of 2024 on the northern nation at Pulau Pinang.
In this Baba Phang Nyonya Cuisine Restaurant, the owner’s very first top recommended in menus will be their home-cooked “Acar Salted Fish” among the appetiser selections. Selected tan lau salted fish prepared in deep fried, cooked with their homemade sour sweet sambal paste (made in at least 5 ingredients mixture), then served after at least 3 days home-marinated will always bring the wonderful authentic delicious kind of their local peranakan appetiser eatery/sided that you must have a try when reached Georgetown, Pulau Pinang.
Secondly will be their founder Chef Vincent’s signature “Tau Ewe Bak” (Soy Sauce Pork), which always among the restaurant’s daily selection most wanted by their regulars. Local fresh pork belly commonly selected, cleaned then prepared in dice cutted pieces, stir-fried for about 15 minutes with soy sauce mixture, followed by another 20 minutes stewed, and finally served after wok-fried (to dried) with their home seasonings (soy sauce mixture) will brings the best salted sweet sticky kind of the pork belly (tau ewe bak) with juicy meat’s bites itself into mouth that you will neither found the same elsewhere in town here.
Another will be their famous “Kerabu Kacang Botol”, also among their visitor’s favourite in the vegetable selections. Fresh winged bean (kacang botol) prepared in slices, boiled then soaked (in cold water), served with their special homemade appetising sour sweet salted spicy chili sambal paste in mixture of onion, ginger flower, coconut shredded and into fresh lime juice will brings the excellent appetising with nice shredded coconut & ginger flower fragrance swallowed kind of their kerabu eatery that you will never regret after tasted here.
Moreover, the founder/owner Chef Vincent also introduced their all time favourite main course/rice selection “Nasi Ulam” which like by most of the locals from the beginning. Home-boiled white rice served in mixture with more than 10 herbs/veges fine shredded combination (such mint leaf, ginger flower, daun kaduk/wild pepper, lime leaf, coconut shredded etc), and finally furnished sides with their homemade sambal belacan paste & fresh limes will brings the exotic tasty herbs freshness swallowed kind of their Nasi Ulam eatery that you really cannot missed when stepped into this best recognised Peranakan/Nyonya Cuisine Restaurant “Baba Phang Restaurant” on the heritage city Georgetown, Pulau Pinang.
BABA PHANG RESTAURANT S/B
Address: No. 17,
Jalan Sri Bahari,
10050 Georgetown,
Pulau Pinang.
Business Hours: 11:30am to 2:30pm
5:30pm to 9:30pm (Daily)
(Closed on Wednesday)