“Come to TONG Restaurant in 30 minutes,” Ah Boy said. I knew that whenever Ah Boy brought Ah Girl along, I was in for another impromptu foodie adventure.
The Back Story
Our last culinary adventure led us to Nyonya Lah, where we indulged in a handsome feast of porky delights with jiggling braised bacon Tau Ewe Bak Style.
They converted Dory into a regular customer.
Today
In the extreme heat, Saturday afternoon in George Town was not a place for the faint of heart.
Braving the extreme heat and scarce parking spots required a determined spirit.
The Armenian Street area is inaccessible, and the road entrance (Kids on a Bicycle Mural) is closed to traffic.
Given the lack of car parks and the number of tourists heading there, the best option is to take a Grab car.
At the same time, TONG Restaurant is just a stone’s throw away from the captivating mural art, and the location of TONG Restaurant is across the street from Yap Kongsi.
When I reached there, I jumped out of the Grab and sprinted to the restaurant, which only happens when food is involved.
Otherwise, I just strolled along.
TONG Restaurant
“Where is Paul?” was my greeting when I breezed into the restaurant.
For a second, I thought they knew the restaurant owners.
Blank stares greeted me, and looking out the glass door (where I walked in),
I saw Ah Boy’s silhouette eagerly awaiting my arrival.
“No, no, no, we don’t know anyone here,” laughed Ah Boy.
I broke into a huge grin and found Ah Girl waiting inside.
At one time, Armenian Street was also known by its Chinese Hokkien name, Pak Thang-Ah Kay, which translates to “Coppersmith’s Street.”
The original restaurant was Copper Bar, now rebranded as TONG Restaurant.
Thang? Tong? Copper lah!
Historic Armenian Street in George Town bustles with passersby and tourists, often using the glass front of TONG Restaurant as a mirror.
Many approach the glass door to adjust themselves or strike a pose or two for their IG.
Little did they know that what lies beyond TONG Restaurant’s door would entice them with the alluring promise of an extraordinary dining experience.
With this, Ah Boy and I step into the gastronomic sanctuary.
We fancied that the architectural narrative of the structure would come to life with our loud presence.
The dining area at TONG boasts a long bar and a sophisticated ambiance.
Our eyes took in the pleasing color scheme, the black and copper color against splashes of white on the columns.
The restaurant’s ID (interior design) is striking, blending contemporary concrete with glass surfaces and stylish copper worktops.
The walls are adorned with laminated wood, featuring unique knots and patterns, adding to the overall aesthetic appeal.
With its copper ‘balloon’ lights, the air well shows how old and new mix.
The burnt wood panel walls of TONG Restaurant whisper tales of passion and mystery.
At the same time, the glass ceiling creates an illusion of spaciousness by removing visual barriers in the compact space.
The setting seems ideal. There was the tiniest whoosh.
Ah, Boy pointed; see moving pictures.
We saw across from our table a glass door lift with the feet of people.
Penangites like my gang say, “Ah, the renovation is very CUN.”
TONG Restaurant offers a place to discover the magic of food.
For those of us who stroll in without our branded handbags, we’re apt to notice the difference in customer service.
Ah Girl, and I, too, feel entitled to the offer of a basket to keep our purses!
Harrumph!
As we settled into our seats, the menus arrived, and our server spoke to us in Mandarin just because we were Chinese.
Stranger things have happened over the past century if we added our ages up.
Another server took over our group of three as we caught up over our usual lame jokes and hearty laughter.
Fine dining and speaking in whispers was something we tried years ago when Ah Boy and I first met.
We learned about table settings, wine pairing, and many other things – that left as soon as we departed from the event.
We thoroughly enjoyed ourselves, forgetting we had never taken a fine dining etiquette class.
Immerse yourself in elegance! Explore the captivating interiors of TONG Restaurant, located on Armenian Street in Penang.
TONG Restaurant Menu
Looking at the menu (and after checking online), I discovered that the restaurant cares a lot about using good ingredients and making wise choices.
We could see how much attention they put into every dish we tried.
TONG created each dish thoughtfully and with new and exciting flavors.
The menu celebrates Malaysia’s fresh ingredients from land and sea.
It mixes flavors from different countries and uses delicious spices.
Those two spotted the Smartest All-in-One Multi Cooker (which shall not be named) from the glass-front open kitchen concept.
This is innovation in action.
Experience Menu
TONG Restaurant’s contemporary European-style menu boasts an array of small plates and sharing dishes.
It also features a wide selection of signature cocktails.
Due to the cozy dining area, reservations are recommended, especially for larger groups.
Ah Girl ordered the Experience Menu for two pax and another two decadent mains for us to share.
APPETIZER
Cauliflower with White Chocolate Sauce (VO) (RM38)
Cauliflower, White Chocolate Sauce, Lumpfish Caviar, Micro Herbs
We weren’t sure how this would turn out.
Stir-fried cauliflower – understood.
Cauliflower rice – yes, I tried it before.
Cauliflower steaks in creamy mushroom sauce—yes.
Pan-seared cauliflower steaks with Chimichurri—right on.
A roasted Cauliflower steak recipe with Parmesan sounds good.
Cauliflower with white chocolate sauce certainly piqued our curiosity.
It possibly tastes like cauliflower.
But the contamination of ingredients, like white chocolate sauce adorned with lumpfish caviar, is truly intriguing!
It may not be a culinary masterpiece, but it’s something only a creative mind would conceive and a curious one would dare to order.
Hokkaido Scallops w Honey Lime Sorbet (3pcs) (RM128)
Hokkaido Scallops, Housemade Honey Lime Sorbet, Ikura, Turmeric Aioli, Pickled Apple
We got fresh scallops.
There were two instead of 3, and these were cut in half.
I started to wonder where the rest of the pickled apple went, and when I saw the price, I behaved like a typical aunty.
I told the kids that once I bought a whole bag of frozen scallops (six for RM60)
Since I didn’t defrost it properly and was super hungry, I ended up cooking it with Maggie noodles for lunch.
The insides of the scallops were still cold.
Would I cook scallops again at home?
No.
Ah Boy laughed.
‘That was the ingredient price, Kakak – needs cooking.’
As for the apples, you also can cube it like so,’ he pointed out when he had a point.
I laughed.
I will never live down my scallop story (bragging rights).
SMALL PLATES
Yuzu Kombu Capellini w Caviar (Cold) (VO) (RM38)
Yuzu Kombu Vinaigrette, Chives, Lumpfish Caviar
Surprisingly, the Capellini (Amo bee hoon) tasted amazing.
The Yuzu Kombu Vinaigrette makes it light and refreshing.
Ah Boy and I started telling jokes about eating quail eggs at Lok Lok stalls.
Each little egg is equal to 60 regular eggs.
‘So what about lumpfish caviar?’
‘How big is a lumpfish anyway?’
‘What’s a lumpfish?’
Ah Girl Googled.
‘Ooh!’
It’s okay.
A feast for the senses! In this captivating photo montage, dive into the exquisite flavors of Yuzu Kombu Capellini with Caviar and Hokkaido Scallops with Honey Lime Sorbet.
Arancini (3pcs) (RM48)
Bomba Rice, Bolognese Sauce, Mozzarella, Sour Cream
These rice balls are enormous, not to mess with, and nope, you can’t pop them in your mouth for a chew.
Ah Boy tried biting a little and quickly put it down.
There was steam rising out from the little teeth puncture!
Ah Girl and I looked at each other.
We dissected the remaining rice ball and watched the steam escape.
‘Habis your langit!’ I said to their grins.
‘Er, just now, the server issued a warning. You didn’t hear?’
‘Er we busy laughing at our private jokes.’
It happens.
An eclectic pairing! Indulge in the savory delights of Arancini and the unique flavor combination of Cauliflower with White Chocolate Sauce!
MAINS
Pork Ribs w Prune Tomato Salsa (RM98)
Iberico Pork, Fermented Beans, Prune Tomato Salsa
I’m a big fan of Texas barbecue, renowned for its unique style and smoky flavor.
The dry rub has hotter spices.
Powerful things like cayenne or other chili peppers, paprika, onion powder, garlic powder, brown sugar, and salt and pepper give the meat an addictive flavor.
It is typically served with no sauce, allowing the taste of the meat to speak for itself.
TONG’s version is softer and gentler, offering succulent, tasty pork ribs that deliver a melt-in-the-mouth sensation without the charred bits (which I love).
However, it’s worth noting that TONG is a fine dining establishment, so we didn’t go for the shake-and-enjoy “fall-off-the-bone ribs” experience.
A symphony of flavors! Delight in the deconstructed Apple Tart paired with Apple Sorbet and the savory Pork Ribs accompanied by Prune Tomato Salsa for a culinary journey.
Foie Gras Claypot Rice w Serrano Ham (20mins) (RM188)
Foie Gras, Serrano Ham, Jasmine Rice with Aromatic Oil, Balsamic Reduction, Whiskey
TONG Restaurant’s traditional Chicken Claypot Rice receives a luxurious twist with foie gras and savory Serrano ham.
We didn’t know what to expect, but we figured the combination of the two ingredients would be good because whiskey makes everything better, right?
My cousin even makes her fruit cake with whiskey instead of brandy!
However, we didn’t anticipate that TONG would flambe the cover of the clay pot instead.
Besides the spectacular photo moment, we would have preferred the clay pot and its ingredients to be flambeed instead.
That would also depend on the quality of the whiskey.
Oh well!
Ah Boy, and I dove right in.
We shared a piece of foie gras
My thoughts briefly wandered to health concerns, but Ah Boy’s laughter broke the spell.
“Kakak, just eat la. Life’s too short. Enjoy first.” I couldn’t agree more.
As Ah Boy wisely says, “Life is short; enjoy, lah!”
We loved the fragrant Jasmine rice cooked in Serrano ham fat and drizzled with a balsamic reduction.
Needless to say, the Crispy Pork Lard made us go, mmmm…
It’s a must-try for foie gras enthusiasts, though it may be a tad rich for some.
A culinary spectacle! Enjoy the decadence of Foie Gras Claypot Rice with Serrano Ham served flambeed for a mesmerizing dining experience.
DESSERT
Deconstructed Apple Tart with Apple Sorbet (RM30)
Apple Compote, Green Apple Sorbet, Ginger Cinnamon Syrup, Housemade Tart Shell
This deconstructed apple tart delighted Ah Girl with its sweet and tangy flavors.
She appreciated the contrast of textures and lingering flavors, particularly when paired with a palate-cleansing apple sorbet.
As for me, I couldn’t help but remark about the finely diced apples in an earlier dish.
‘So that’s where the rest of the apple went,’
‘Snow White didn’t eat it all; leave some for us,’ Ah Boy concluded gleefully.
‘It’s so tart, not sweet,’ I retorted.
That’s called contrast, Kakak!’ concluded smart Ah Boy.
TONG Restaurant Review
Our meal around teatime (4 pm) totaled over RM600.
Strangely, we still felt hungry for our meal at TONG, and I even had dinner afterward.
I decided that it was those tiny, perfectly cubed apples.
No one can dice so fine and perfect.
The acidity cut through all the fat and digested all that food pronto.
Good job, chef!
TONG Restaurant
Address: 88, Lebuh Armenian, 10200, Georgetown, Penang.
Business Hours: 3 pm to 10 pm. Closed on Wednesdays.
Phone: 016-433 0768
Website Menu: Tong Restaurant
