Deluxcious · Restaurant
Modern Nyonya Cuisine
Chef Keith Khoo draws on Peranakan tradition and Le Cordon Bleu technique. Seasonal produce from Penang's heritage farms. Dishes change to reflect what is best on any given week.
Deluxcious · Restaurant
Chef Keith Khoo draws on Peranakan tradition and Le Cordon Bleu technique. Seasonal produce from Penang's heritage farms. Dishes change to reflect what is best on any given week.
"Our produce arrives daily from Balik Pulau's heritage orchards and the Pasar Chowrasta vendors we have trusted for years. The menu reflects the season, not a fixed schedule."
Last updated: June 2025
Tasting Experience
A seven-course progression that moves from the cool and aromatic to the warm and complex — the full arc of Nyonya flavour in one sitting. Available Tuesday to Sunday, dinner only. Reservation required.
A one-bite introduction to the evening — the perfume of pandan, the warmth of toasted coconut, and the lift of lime zest. Seasonally adjusted.
Classic Nyonya kerabu reimagined — crisp jicama dressed in our house asam dressing, laid with thread-fine prawn floss and a torch ginger blossom from the courtyard garden.
A clarified version of Penang's most iconic dish. The broth is made over three days from wild mackerel and lemongrass. Served in a small bowl — enough to open the palate without filling it.
A palate cleanser using locally grown roselle, pressed to order. The sea salt crystal is hand-harvested from Kuala Sepetang.
Chef Khoo's signature. Pork belly braised for eight hours in dark soy and galangal, served with our house buah keluak sauce — the earthy, smoky seed that defines Peranakan cooking at its most complex.
The familiar comfort of sago pudding, elevated: Harum Manis mango from Balik Pulau, young coconut milk pressed the same morning.
A study in the Nyonya dessert tradition. Glutinous rice parcels filled with palm sugar, dusted in toasted coconut, served warm on pandan caramel. Texturally and aromatically, the perfect close.
A La Carte
Available for lunch and dinner, seven days a week. All prices are exclusive of 8% service charge and 6% SST.
Dietary Guide
Please inform your server of all dietary requirements or allergies before ordering. We can accommodate most requests with advance notice. Note: This is not a halal-certified establishment.
Private Dining
A dedicated private dining space on the first floor, seating up to 14 guests. The room retains its original hand-painted ceiling and rosewood furniture, unchanged since the 1880s. Available for corporate dinners, intimate celebrations, and chef's table events.