Curios-City Penang

 

Anniversary dinner, 28 May 2025

On May 28th, our 25th wedding anniversary, we found ourselves debating where to spend a candlelight dinner for this special occasion. The shortlist came down to two: 3rd Culture Dining or Curios-City Penang. We chose the latter. No sentimental reason, really — my husband is a city boy at heart, and he will always gravitate toward the town area.

My last visit was about 10 to 15 years ago, and honestly, it wasn't all that great — many netizens had given it what I thought were overly generous reviews. But that was a long time ago, and I figured things must have improved. If I'm not mistaken, there's been a change of ownership too. The place was formerly known as Awesome Canteen by Sekeping Victoria and has since been completely rebranded as Curios-City Penang.

New name, new menu — a fresh start entirely.

Despite my lukewarm memories, I was still a little skeptical about the food. That said, a colleague had given it a thumbs-up, and that was enough of a nudge. We kept it simple: one small bite, one starter, one main, and one dessert.

Small bite
Fried Grouper with Dill Mayo — RM22

Using grouper for deep-frying is a bold (and pricey) choice — some might say it's overkill when a snapper or barramundi would do just as well. But for what was served, it was genuinely nice. Small, poppable bites dipped in their house-made dill mayo were refreshing and light. My only gripe, which I mentioned to the staff, was that it came out a touch too oily for my liking. 

Starter
Sourdough with Truffle Spread — RM10

At RM10 for a truffle spread, the value is hard to argue with. The sourdough slices were on the thin side compared to what you'd get at places like Gilda Penang, but it was pleasant enough — no complaints there. 

Main
Roasted Half Chicken with mashed potato purée, aji verde & root vegetables — RM78

You might be wondering what aji verde is — I had to Google it myself. It's a vibrant, creamy Peruvian green sauce, known for its herby brightness and a subtle spicy kick. It pairs beautifully with grilled meats and roasted vegetables, and here it was no different. This is, hands down, one of the best roast chickens I've had on Penang Island. Incredibly juicy, perfectly executed. My only note was that the sauce leaned a little salty — but it was still very, very good. 

Dessert
Baileys Cream & Whiskey Chocolate Gelato with cashew praline & fresh fruits — RM30

A beautiful ending. Every bite delivered a perfect contrast of textures and temperatures — silky cold gelato, the satisfying snap of candied nuts, and the bright juiciness of fresh fruit. The flavour profile was wonderfully balanced: dark, bittersweet chocolate, warm whiskey undertones, a caramel richness, and a clean fruity finish.

 

 

Address
164A, Victoria St, Georgetown, 10300 George Town, Penang

Contact Number
+6014-210 5236

Lazy Ember

Penang Open fire grill Barely 3 months old

Sometimes the best discoveries happen by accident. While deciding where to take our lunch gang for a dinner gathering, I stumbled upon this hidden gem tucked along one of the narrowest streets on Penang island. Skeptical at first — the restaurant is barely three months old and reviews have been mixed — I decided to take the leap and convinced the group to give it a shot.

Lazy Ember is an open kitchen concept, and that's a double-edged experience. On one hand, watching the chefs work over an open fire is mesmerising. On the other, the ventilation could use some attention — the suction needs a real upgrade. Worth noting: both chefs come with impressive pedigrees, having worked at Communal Table by Gēn 根 and Bakar in KL.

---

 

Over Fire

By the time I arrived, the rest of the group had already ordered most of the Over Fire section. Here's how it all went down.

Lazy Bird

RM 68

Bearded chicken, banana leaves, fermented corn hot sauce

A crowd favourite — a few of us really loved this one.

Laughing Prawns

RM 58

Garlic chip, aromatic tomato sauce

The standout of the night. Fresh prawns, cooked just right — juicy, not overdone.

 

Pork Chop

RM 92

Kicap seaweed, fermented bean curd sauce

Nice on its own — skip the coconut pairing if it's not your thing.

Ikan Bakar

RM 78

Market fish, fish jus emulsion

Looks stunning on camera, but the taste didn't quite live up to the visuals. Proceed with caution.

Burnt Lala

RM 42

White clam, green peppercorns, burnt lemon sauce

The sauce is the real star here — bright, punchy, and worth mopping up to the last drop.

Baby Eight Legs

RM 48

Baby octopus, kedondong pesto, pumpkin seed mole

Surprisingly good — don't let the description intimidate you. A pleasant discovery.

---

Claypot

I added these two to the order when I arrived, and I'm glad I did.

 

XO Pork Ribs Rice

RM 48

Belacan soy sauce, pickled mango ginger, Lazy XO

Decent and solid — some of the gang loved it. For me, the Kampung Fish Rice edges it out, but it's still a safe order.

Kampung Fish Rice

RM 42

Salted fish, cured duck egg yolk, aromatic tomato sauce

My personal pick — tangy, fragrant with basil, and deeply satisfying.

---

Starter

Lazy Naan

RM 22

Chicken fat butter, aromatic tomato powder

The butter leans salty, but the overall combination is genuinely interesting.

---

Overall, Lazy Ember is full of little surprises — the kind of place that makes you glad you took the chance. A few rough edges, but the food speaks for itself. Worth the visit.

 

Address
6, Lorong Toh Aka, George Town, 10100 George Town, Pulau Pinang
Tel: +6019-987 8164
Reservation is required.

The Mood Space

The Mood Space, Penang — When the Ambience Doesn't Quite Match the Food Rope Walk Road, George Town, Penang

 

I had been looking forward to dinner at The Mood Space on Rope Walk Road. It carries all the hallmarks of a modern European bistro — a carefully curated menu, thoughtful plating, and an intimate setting tucked along one of Penang's most storied streets. But as with many dining experiences, the devil is in the details.

A Birthday Dinner That Didn't Feel Like One

Before I even get to the food, let me set the context — this dinner was to celebrate my birthday. My husband made the reservation in advance, and the person who took the call never once asked what the occasion was, whether we had any special requests, or whether there were any dietary requirements to note.

This might seem like a small thing, but it isn't. At every other restaurant we've dined at for a special occasion, the reservations team proactively checks — Is this a celebration? Would you like anything arranged? Any allergies we should know about? That one conversation sets the tone for the entire evening. It signals that the restaurant genuinely cares about why you're there, not just that you're filling a seat.

Here, there was none of that. No acknowledgement, no preparation, no little touch that said we know tonight matters to you. And when that foundation is missing, every subsequent misstep feels that much heavier.

---

The Food — Hits and Misses

We started with bread and butter, followed by their much-talked-about roasted cauliflower, which they proudly claim as a signature dish. I'll give credit where it's due — it genuinely impressed me. The caramelised, crispy exterior had real depth of flavour, and it was the kind of dish that makes you pause mid-bite. If you visit, do not skip this.

 

 

For the mains, I had the Chicken Breast served with a carrot purée, which was competently executed — clean flavours, decent texture, though nothing that lingered in memory. The Smoked Duck Farce was a letdown; despite its elegant presentation, it delivered almost no flavour whatsoever. A dish like this should sing with smokiness — ours barely whispered.

 

The standout of the evening, however, was the Abanico Iberico paired with Nam Chim Jaew. The bold, tangy heat of the Thai-style dipping sauce against the richly marbled Iberico pork was an inspired pairing — a genuine fusion moment done right. That said, the execution had one flaw worth noting: the meat arrived warm, but the sauce was served so cold that it noticeably brought the temperature of the dish down. A small but important detail — in a pairing this good, both elements deserve to be at their best. This dish shows what the kitchen is truly capable of; it just needs that final degree of polish to fully deliver on its promise.

---

The Concerns — And There Are a Few

Beyond the missed birthday moment, a few other things dampened the experience.

The first hit me at the door — a noticeable sewage smell upon entering the restaurant. I acknowledge I may be more sensitive to odours than most, but first impressions matter enormously in fine dining. Scent sets the mood before the first dish even arrives, and this was not a promising start.

The second was a matter of hygiene perception. The Mood Space is pet-friendly, which I respect as a concept. But witnessing a cat freely roaming the bar counter gave me pause. There is a difference between a pet-friendly atmosphere and one where boundaries around food preparation and service areas aren't clearly maintained. Whether it poses an actual hygiene risk or not, it raises questions diners shouldn't have to ask.

The third, and perhaps most frustrating, was a failure in hospitality around dietary needs. I have a clam allergy, and I was interested in the Red Snapper. I asked whether the chef could accommodate me by removing the clams — a reasonable request in any professional kitchen. The chef offered crab as a substitute, which I also cannot eat. When I explained this, the response was simply that nothing more could be done. No alternative suggestion. No creative workaround. Just a door closed.

 In a restaurant at this price point, that is simply not good enough. Allergy management is not a favour — it is a baseline expectation.

---

The Verdict

The Mood Space has genuine potential. The Abanico Iberico is proof of a kitchen with real skill, and the roasted cauliflower is the kind of signature dish every restaurant dreams of having. But the experience as a whole felt inconsistent — brilliant in moments, careless in others.

A birthday dinner should feel like a celebration from the moment you call to book. When the foundation isn't there — no warm reservation intake, no allergy check, no special touch — it's hard for even the best dish on the menu to fully compensate.

Sort out the front-of-house experience, train the team on allergy protocol, and address the environmental concerns, and this place could be something truly special. For now, it's a restaurant with a lot of promise and a few important lessons still to learn.

Food: 3/5 | Ambience: 2/5 | Service: 2/5 | Overall: 2.5/5

Address: 133, Jalan Pintal Tali, George Town, 10100 George Town, Pulau Pinang 

Phone: 017-960 6133

Yen Batu Kawan Seafood Restaurant

I guess I hadn’t visited this place for more than a decade. Over the years, it has transformed from a small hut into a proper concrete restaurant. It’s no longer just catering to tourists, but also to workers and visitors from the surrounding factories.

We went back this time because our relatives were visiting and requested a seafood dinner.

 

Lala with Thai Steam – Sour, sweet, and fragrant with garlic, coriander, and chili. Very appetizing.

 

Four Mixed Vegetables, famously known as “The 4 Heavenly Kings” (四大天王). This was probably the best dish of the night.

 

Oyster Omelette (蠔煎) – The kids’ favorite.

 

Belacan Fried Chicken – Considered one of the better dishes we had that evening.

 

Crabs – We ordered two different styles. I can’t quite recall the exact flavors, but judging from the photos, they looked like Black Pepper and Sweet & Sour.

 

Cantonese Steamed Garoupa – A classic and safe choice. Simple, but you can never go wrong with it.

Teo Chew Fried Mee – A comforting carbohydrate staple to complete the meal. Nicely stir-fried with decent wok hei, making it a satisfying dish to share. 

Lastly, we also ordered Octopus.

If you ask me whether I would return… honestly, it’s not as good as I remember it to be. Maybe yes, maybe no.

 

Address:
701, Jalan Batu Kawan, Taman Mutiara Cempaka,
14100 Simpang Ampat, Pulau Pinang

Phone: 04-587 2616

SAMBAL

Sambal serves modern cuisine inspired by both Oriental and European influences—with a twist. That said, I personally noticed more Oriental elements than European.

Overall, it’s a great place to visit, especially for a quick meal or when dining with a group of friends. Price-wise, it’s on the higher side, but you won’t regret it.

One downside is the location—it’s situated along one of the busy streets in Penang, such as Beach Street, so parking can be challenging. However, no worries—there’s a large paid parking compound directly opposite the restaurant, though the parking fee can be slightly pricey.

Now, let’s move on to the food.

We started with a few appetizers. The first was 3 Girls with a Dirty Guy—what a catchy name, right? I assume it refers to a combination of comfort food with a rich, savory (“dirty”) concept. This dish features fluffy steamed baos paired with grandma-style traditional salted fish pork patty, served in three ways: Original, Sambal Butter, and Char Siew Sauce.

On my next visit, I’d like to try their 3 Nuns with a Monk (a vegetarian starter).

Next was the Kerabu Glass Noodles with Prawns. It’s similar to Thai kerabu, but Sambal replaces the usual base with glass noodles. The dish is refreshing, though we felt it could have been spicier.

For the main dish, we ordered Udang Entangled. The soup is made from their house recipe broth, enhanced with fresh milk and Shaoxing cooking wine, and served with two large fresh prawns.

We also had their signature Lap Mei Fan, which was actually the main reason for my visit. This is a must-try entrée—don’t miss it!

 

Another dish we ordered was the Rempah Ribs with House Special Pickled Lotus Root. The pork prime ribs are marinated with house-blended local wild herbs and slow-roasted in fresh coconut water for up to six hours.

On top of that, we also tried the Char Siew Bip Rice—aromatic jasmine rice paired with caramelized BBQ pork belly (char siew), a free-range sunny-side-up egg, and chili padi.

Lastly, we had Teo Chew Nang before heading elsewhere for dessert. So what is Teo Chew Nang? It’s their handmade Teochew noodles served with bean sprouts, Chinese chives, dried shrimp, and crispy pork crackling. It was super delicious!

I will definitely be back to try their other signatures such as Sambal Udang, Grilled Rempah Chicken (which takes about 30 minutes to prepare—worth the wait!), Grilled Barramundi with Kerabu Mango Salsa, Japanese in Malaysia, and many more.

Address:
300, Lebuh Pantai, George Town, 10300 George Town, Pulau Pinang

Phone:
017-567 4778