Fine Dining At Indigo Restaurant Blue Mansion, Penang
The most beautiful mansion on the ‘Hakka Millionaires Row’ is colored blue and its fine dining is named Indigo Restaurant!
This gorgeous 16 bedroom boutique hotel with the distinct cool indigo blue façade stands in quiet elegance on Leith Street. It is hard to believe that a mansion of such splendor was left in shambles before it was rescued, restored and rejuvenated.
The iconic 19th century Cheong Fatt Tze Mansion, fondly known as the Blue Mansion is one of the most celebrated conservation projects in George Town. Built by Cheong Fatt Tze, a Mandarin, the mansion’s celebratory eclectic style is distinctively unusual.
The Quiet Elegance
It is quiet in the Blue Mansion.
Every time I step in, it’s almost like entering another era.
My spirit quietens down as I walk feeling the uneven granite slabs beneath my feet. I drink in the peaceful surroundings of the mansion.
Step over the threshold into another world!
The architecture of the mansion is a blend of East-West cultures. This is personified in the Chinese porcelain shard work, Gothic louvered windows, art nouveau stained glass windows, and Scottish cast iron spiral staircase!
The striking indigo blue hues of the mansion’s exteriors are pleasing, the details and features blend together seamlessly.
Indigo Restaurant is a fine dining restaurant housed on the first floor of the mansion.
In the evenings, red lanterns illuminate the indigo walls of the courtyard, and the mansion comes alive magically.
The blue theme is carried through to the contemporary Indigo’s newly refurbished interiors.
A huge golden bowl tapestry installation adorns the entrance, reflected infinitely in the two huge gilded neo-classical framed mirrors.
The multi-layered high ceiling is textured and adorned with stylish huge handcraft semi-opaque fabric lanterns.
Swathes of indigo blue fabrics twirl and adorn the walls. I am reminded of tribal hand-woven hemp indigo fabric with organic dyes made from the Butterfly-Pea flowers.
Simple, crisp white linens match the modern fine dining cutlery set with antiques Chinese tables and chairs.
The contemporary fine dining menu curated by Executive Chef Weng is as tasty and delicious as it looks!
Chef Weng combines an eclectic style of cooking using classic French and Japanese techniques with fresh seasonal ingredients to create delectable novelty dishes for Indigo.
This is not the first time I dine here. Every dining experience is different, exciting and memorable.
I was bowled. The dining experience in Indigo is summed up in one word.
Lunch is served on Blue Plates
The clear winner for desserts is the salted caramel ice cream made with macadamia nuts and chocolates.
The girls and I enjoyed a delicious set lunch. The presentation was clean and simple and we agreed it is great ambiance for impressing a date or a client.
The is a terrific value set lunch at RM65, perfectly timed at 12.00 noon and at the end of the 11.00am guided tour of the Cheong Fatt Tze Mansion. Or if you prefer to join the tour at 2.00pm after a leisure lunch. The duration of the tour is 45minutes.
Dinner is Served
Chinese New Year celebration dinner served in a fine dining restaurant.
Indigo Yu Sang with shredded fresh and pickled vegetables, wonton crisps, sesame seeds, pomelo sacs, pine nuts, nutmeg, pomegranate with mandarin vinaigrette and tuna sashimi.
Dinner at Indigo Restaurant is perfect with its East-West cuisine for Chinese New Year.
Yu Sung Starter
Each portion of Yu Sang (Cantonese) is beautifully plated. I enjoyed mixing the ingredients and eat it at leisure. The all natural ingredients are flavored with a hint of nutmeg. This Yu Sang has a pleasant fresh taste which I thoroughly enjoyed.
Braised Sea Cucumber with Kailan, Shiitake, and the Essence of Chicken.
Deeply rich and flavourful, I enjoyed the chicken essence infused sea cucumber plumped up after hours of slow stewing.
Seared Duck Breast with Nashi Pear; Date Puree, Foie gras Royale, Honey ‘n’ Ginger reduction.
This is by far the best way to cook a sumptuous duck breast. Duck breast cooked perfectly allows the fat to melt and slowly crisp the skin. The duck breast is nice, pink and juicy. Eaten with the rich, buttery and delicate Foie gras (goose liver) this dish has my top vote for decadence.
Dark Soy ‘N’ Rice Wine Braised Chicken with mushroom, spinach, chicken jerky, potato puree, miso
Sautéed Radish Cake mushroom, pickled turnip, garlic chives, bean sprouts, egg, soy
Chef Weng’s Creativity
Chef Weng made an impact by turning his final presentation of a dessert into a conversation piece.
The dessert has different interesting textures but is not sweet. The thin crepe looks like snow skin mooncake which is soft and tender. The Green Tea ice cream a favorite of Matcha fans has a faint hint of bitter.
What I couldn’t figure out was the exact ingredient of the sandy texture of “cookies”.
Time to check out Chef Weng’s next creation for Valentine’s dinner at Indigo!
Indigo Restaurant | Cheong Fatt Tze Mansion,
14 Leith Street, Penang | Telephone: +604 262 0006
Opens: 12 pm-3 pm (last call at 2.30 pm) | 6.30 pm-10.30 pm (last call at 9.30 pm)