Arriving at a place like Cheong Fatt Tze mansion, there's a certain level of expectation, more so with Indigo, its restaurant inspired by the great Cheong Fatt Tze himself. The interior of Indigo was conceptualised as a marriage between East and West, classic and contemporary, to complement and enhance the cuisine which it serves. The executive chef, a Le Cordon Blue trained Penang-boy, serves dishes made with French and Japanese techniques and of course a touch of local influence thrown in for a twist. Delicacies such as seared Hokkaido scallops shine on a bed of capellini with konbu and edamame purée and the best-selling Salted Egg Grouper and torched octopus and squid ink risotto are dishes that come highly recommended.
14, Lebuh Leith, George Town, 10200, Penang, MALAYSIA