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H’ng (right) and Tan showing off some of the large fish they offer when in season.
THE elegant selection of delicacies served by Imperial Chinese Cuisine at Lot 33 in Prangin Mall will delight discerning food lovers in Penang.
New head chef Tan Weng Onn has an impressive repertoire of Cantonese, Sichuanese and Hunanese dishes alongside Malaysian Chinese and Nyonya favourites.
The George Town native spent the last 30 years working at hotels and restaurants across Malaysia, Indonesia, Hong Kong and Singapore.
He wants to bring new experiences to diners now that he is back home.
This includes offering dishes of special fishes which are not commonly available such as Steamed Parrotfish in Hot Bean Sauce and Steamed Sultanfish in Superior Soya Sauce. ....

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