Pulau Tikus has a new Nyonya spot, and it’s Rasa Sayang Nyonya Cuisine.
Honestly, I wasn’t expecting it to blow my mind—but it did.
Opened on Moulmein Road in 2024, my first thought was, “Oh no, another Nyonya place… would they actually get it right?”
I’m glad Justina suggested it, because wow—the chef, a Teochew, has somehow cracked the code on Penang-Nyonya flavors.
Non-Peranakan chefs making authentic Nyonya dishes is rare, but she nails it.
After our meal, I checked with some of my senior Nyonya Baba friends, and let’s just say… it passed with flying colors.
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First Impressions
I met up with Justina and June for a quick lunch before June flew off.
We parked near Moulmein Road, and the ladies immediately zeroed in on this row of restaurants.
Both love scouting new Nyonya spots, so naturally, our curiosity was piqued.
The moment we approached, a staff member came running over to help us up the steps.
Small gesture?
Sure—but it instantly made us feel welcome.
The place was buzzing with locals and almost three-quarters full, so we knew we were onto something good.
What we ordered at Rasa Sayang Nyonya Cuisine
Since Justina and June had dim sum for breakfast and I wanted something heavier, we opted for a tasting-style lunch.
The menu at Rasa Sayang Nyonya Cuisine is full of solid signature dishes.
There’s Kapitan Chicken, Tau Ewe Bak, Nyonya Kari Bak Kut, and Assam Pedas Fish.
We didn’t go for everything this time.
The heavier dishes will have to wait for our next visit.
But everything we did try had me already planning a return.
They started us off with complimentary fish skin crackers.
Not really our thing, so we politely passed, but it was a nice gesture.
Service was spot-on, attentive without ever hovering.
It made settling in and enjoying the food feel effortless.
Standout Dishes
Nasi Ulam
This is one of those dishes you don’t just eat; you experience it.
Pre-mixed rice with herbs, spices, and a generous sprinkling of bunga kantan.
Full of flavor on its own, but even better with curries.
Jiu Hu Char
Shredded jicama with dried cuttlefish, carrots, and shiitake mushrooms, served with lettuce wraps and sambal belacan. Honestly, one of the best versions I’ve had in town.
Acar Hu
A fried fish fillet cooked in turmeric, golden and fragrant, then topped with a garnish of julienned young ginger.
Crispy edges, tender inside, with just the right zing from the ginger.
It’s a simple dish but one that cuts through the richer flavors on the table.
Definitely one that keeps your taste buds on their toes.
Otak-Otak & Lor Bak Combo
The otak-otak is custardy, coconut-heavy, and exactly how it should be, even if it’s steamed in metal bowls instead of banana leaves. Lor Bak? Crisp, fragrant, and packed with five-spice goodness.
Desserts
We were already full and had a coffee date planned.
So we skipped dessert this time.
But the menu features Bee Koh Moy, sweet black glutinous rice with coconut milk and dried longans.
A compact menu, but a perfect way to end a meal.
Why Rasa Sayang Nyonya Cuisine Stands Out
Rasa Sayang Nyonya Cuisine really surprised me.
The flavors are spot-on.
The chef clearly knows her stuff, respecting every nuance of traditional Nyonya cooking.
And the staff? Super friendly, helpful, and genuinely caring.
I even ran some of the dishes by my senior Nyonya Baba friends, who are famously picky.
They gave it a thumbs-up. That alone says a lot.
If you’re in George Town and craving real Nyonya food, you’ll want to make a stop here.
The dishes hit the perfect balance of flavor and freshness.
The atmosphere is cozy and welcoming, and the staff make the experience effortless.
It’s one of those places where everything clicks—great food, thoughtful service, and a warm vibe.
You leave already thinking about your next visit.
Rasa Sayang Nyonya Cuisine
64 Jalan Moulmein, Pulau Tikus, George Town, Penang, Malaysia
Tel: +6012-854 8799
Opening hours: 11am–3pm, 5.30pm–9.30pm daily
Disclosure: This blog is written independently. No compensation, free meals, payments, or services were received from any featured establishments. All reviews are based on the editor’s personal visits and experiences while exploring Penang.
