Real stories from global media about Penang's most celebrated kitchen.
Asia's Most Influential 2024
Tatler Asia named Beh Gaik Lean among Asia's Most Influential people of 2024 — the first Malaysian woman to earn a Michelin star, and the fourth-generation Nyonya who guards family recipes passed down from her mother. She aims to preserve her Michelin star and expand to Singapore and Jakarta.
"Fourth-generation Nyonya who started cooking at the age of 12 under tough training by her mother — guarding recipes that no cookbook has ever captured."
The MICHELIN Guide Malaysia unveiled its full 2026 selection. Auntie Gaik Lean's Old School Eatery retains its One MICHELIN Star — a fourth consecutive year of recognition for Penang's homestyle Peranakan kitchen.
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Abirami Durai profiles Chef Beh Gaik Lean (71) and son Adrian Tan. Featured: Pie Tee , Kiam Chye Ark, Egg Belanda , Nasi Ulam , Inche Kabin . Restaurant opened 2013 in a heritage shophouse formerly housing B.P. de Silva jewellers (est. 1872).
"Cooking pork-free Nyonya dishes requires a certain skill set — I have been very successful."
Singapore's top food blog rates Curry Kapitan "juicy in thick, creamy, fragrant gravy". Nasi Ulam praised for freshness. Bee Koe Moy "exceptional" with velvety texture and dried longan. Lor Bak fried crisp.
"Homestyle cooking, presented with sincerity — authentic Peranakan cuisine with genuine character."
Sarah Chua interviews Auntie Gaik Lean during her second Singapore residency. Hand-rolls 250 portions of lor bak nightly. New dish: Cincaru Rempah (hard-tail scad with turmeric & lemongrass sambal). Brinjal sambal, nasi ulam, sambal udang featured.
"For nyonya food to be on the international platform of Michelin — I think that's awesome."
Channel NewsAsia Luxury features Auntie Gaik Lean's as an essential Penang dining destination — highlighting its heritage shophouse, the pork-free and alcohol-free menu philosophy, and Beh Gaik Lean's 50+ years of culinary mastery.
"The quality control will never go away — if you're not hands-on, you cannot teach."
Housed in a heritage building on Bishop Street (formerly B.P. de Silva jeweller, est. 1872). Opened 2013 by Beh Gaik Lean and son Adrian Tan. First Peranakan Michelin star in Malaysia — exemplifies culinary integrity over convention.
"Hard work and exceptional skill — showcasing that culinary excellence transcends conventional fine-dining expectations."
Enzo Cortes reviews the full experience: Pie Tee, Nyonya Beef Rendang (Australian black angus), Curry Kapitan, Nasi Ulam, Sago Gula Melaka. Praises dinnerware, interior detail, and service by Adrian Tan.
"We could really feel the love Auntie Gaik Lean poured into every dish — easily top restaurant of 2024!"
Michelin Guide inspectors go on record about what sets this homestyle Peranakan kitchen apart. From the gulai tumis paste to the hand-ground spices — no shortcuts, no compromises, no packets. Ever.
"Chef Gaik Lean makes no compromises on quality — a gulai tumis paste of over eight ingredients featuring fresh saffron."
Michelin Guide invites Auntie Gaik Lean out of her kitchen to share her favourite spots — the hawker stalls, markets, temples and hidden corners of George Town that shaped her culinary identity and still inspire her daily cooking.
"Every dish I make carries a memory. Penang is not just where I cook — it is why I cook."
Michelin Guide Malaysia persuades Auntie Gaik Lean to share her celebrated Nasi Ulam — fragrant steamed rice hand-tossed with over 10 finely cut herbs, toasted coconut, dried shrimp, and salted fish. A generational secret, revealed.
"The recipe was passed down from my mother. I have never written it down — it lives in my hands."
Michelin Guide Malaysia profiles the woman behind the star — learned to cook at 12, ran cafeterias in KL for decades, then brought back to Penang by her son Adrian Tan. The story of a mother who became a culinary legend at age 69.
"When I got the award, I was in seventh heaven."
First collaboration: Peppermint's Peranakan Heritage Buffet at PARKROYAL COLLECTION Marina Bay (Mar 17–Apr 30, 2023). Curry Kapitan, Beef Rendang, Ayam Buah Keluak, Blue Pea Rice Lemak, Pulut Hitam. From SGD 68++ weekday lunch.
"First collaboration between Peppermint and Auntie Gaik Lean's — bringing Penang's finest to Singapore."
Over 325 verified guest reviews. Guests travel from Singapore, Japan, and across the world for the Kari Kapitan, Pie Tee, and Nasi Ulam. Consistently praised for the warm welcome from Auntie Gaik Lean herself.
"The Nasi Ulam alone is worth the journey from Singapore." — Verified guest
Official Michelin Guide video on Auntie Gaik Lean's MICHELIN-Starred Old School Eatery.
Watch on YouTubeComprehensive video review of 9 signature dishes at Auntie Gaik Lean's Old School Eatery.
Watch on YouTubeTwo prestigious international collaborations — Singapore and Bangkok — that put Penang Nyonya cuisine on the global stage.
1st collaboration: Mar 17–Apr 30, 2023 — Peppermint's Peranakan Heritage Buffet. Curry Kapitan, Beef Rendang, Ayam Buah Keluak, Blue Pea Rice Lemak, Pulut Hitam, Ondeh Ondeh Swiss Roll. From SGD 68++.
2nd collaboration: Jul–Aug 11, 2024 — 3 new dishes including Cincaru Rempah added. Brinjal sambal, nasi ulam, egg belanda, sambal udang, lor bak.
Following the success of her Singapore residencies, Auntie Gaik Lean brought her Michelin-starred Peranakan kitchen to Bangkok — the same rempah, the same stone pestle, the same uncompromising dedication brought to an international audience. Part of her growing mission to share Nyonya heritage with the world.
Chef Gaik Lean makes no compromises on quality — many dishes are made entirely from scratch, including a gulai tumis curry paste of over eight ingredients featuring fresh saffron.