The stunning Blue Mansion on Penang’s Hakka Millionaires Row is home to the Indigo Restaurant, known for fine dining.
This beautiful 16-bedroom boutique hotel features a striking indigo blue façade and sits regally on Leith Street.
It’s hard to imagine that such a magnificent mansion was once left in ruins.
The Cheong Fatt Tze Mansion, built in the 19th century, is a significant conservation success story in George Town.
It showcases a unique eclectic architectural style crafted by Cheong Fatt Tze, a Mandarin.
Who was Cheong Fatt Tze?
Cheong Fatt Tze, a prominent Hakka businessman in Penang, constructed his mansion in the traditional style of Chinese houses.
The Blue Mansion is renowned for its exceptional craftsmanship and grandeur.
It is one of the most elaborate examples of its architectural style outside of China.
In the late 19th century, it became a vibrant hub in Penang.
It also suffered damage during World War II.
Later, after Tze’s last son passed away, conservationists in Penang acquired the property.
They began restoring it to its former glory.
Night falls, and the Blue House is lit up. Photo: Doris Lim
The details set the tone. Photo: Doris Lim
The Quiet Elegance
It is quiet in the Blue Mansion, and every step into the Indigo Restaurant feels like entering another era.
The architecture beautifully blends East-West cultures.
Elements like Gothic louvered windows and a striking Scottish cast-iron spiral staircase showcase this fusion.
Additionally, the pleasing Indigo blue hues of the mansion’s exteriors enhance its charm.
Step into the Parlour. It’s splendid. Photo: Doris Lim
The Air-Well overlooks the central Courtyard. Photo: Doris Lim
Indigo Restaurant at The Blue Mansion
Indigo Restaurant is an exquisite Asian contemporary fine dining restaurant inspired by Cheong Fatt Tze.
Promising a “marriage of East and West cuisine,” the restaurant transforms in the evenings.
Red lanterns illuminate the indigo walls of the Courtyard, bringing the mansion to life.
Crisp white linens complement the modern fine dining cutlery.
Set against antique Chinese tables and chairs, creating a harmonious dining experience.
Indigo, The Blue Mansion. Photo: Doris Lim
Look up. Photo: Doris Lim
The Cuisine
The contemporary fine dining menu curated by Executive Chef Weng is as tasty and delicious as it looks!
Chef Weng’s innovative approach creates a menu that captivates diners at Indigo Restaurant.
His talent lies in blending traditional French and Japanese techniques with fresh, seasonal ingredients.
This results in exciting and delectable dishes that impress all who dine there.
This is not the first time I have dined here.
Every dining experience is different, exciting, and memorable.
I was bowled over.
The dining experience in Indigo is summed up in one word.
Exquisite.
The huge bowl! Photo: Doris Lim
Indigo Lunch Menu
We enjoyed a delicious set lunch.
The presentation showcased the restaurant’s quality.
The ambiance was perfect for impressing dates or clients.
The salted caramel ice cream was the highlight. It featured macadamia nuts and chocolate.
The set lunch is RM95++.
It’s served at noon.
This timing fits perfectly with the 11:00 am guided tour of Cheong Fatt Tze Mansion.
If you prefer, you can join the 2:00 pm tour instead.
The tour lasts about 45 minutes.
Enjoy culinary delights and cultural exploration!
How I love Blue. Let me count the ways. Photo: Doris Lim
Private Fine Dining
Chinese New Year celebration dinner is served in a refined dining style.
Dinner at Indigo Restaurant is perfect with its East-West cuisine for the Chinese New Year.
Indigo Chinese New Year Menu
Chinese New Year celebration dinner is served in a refined dining style.
Dinner at Indigo Restaurant is perfect with its East-West cuisine for the Chinese New Year.
Indigo Yu Sang
A vibrant mix of shredded fresh and pickled vegetables. Served with wonton crisps, sesame seeds, pomelo sacs, and pine nuts.
Enhanced with nutmeg, pomegranate, and a mandarin vinaigrette.
Topped with tuna sashimi.
Each portion of Yu Sang (Cantonese) is beautifully plated.
I enjoyed mixing the ingredients and eating it at leisure.
Braised Sea Cucumber with Kailan, Shiitake, and the Essence of Chicken is deeply rich and flavorful.
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 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.
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.
Red Bean Crepe with Green Tea Ice Cream.
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 a snow skin mooncake, which is soft and tender.
The Green Tea ice cream, a favorite of Matcha fans, has a faint hint of bitterness.
I couldn’t figure out the exact ingredient of the sandy texture of “cookies.”
Check out Chef Weng’s next creation for Valentine’s dinner at Indigo!
Indigo Restaurant at The Blue Mansion
Cheong Fatt Tze Mansion
14 Leith Street, Penang
Telephone: +604 262 0006
Email: [email protected]
Opening Hours:
- Lunch: 12 pm – 3 pm (last call at 2.30 pm)
- Dinner: 6.30 pm – 10.30 pm (last call at 9.30 pm)
Blog Disclosure: This post reflects my personal views. I want to thank the owners of Indigo Restaurant (my former office) for inviting me to the CNY set dinner. Set Lunch was a private arrangement with my friends.
