Boey Chong Kee Restaurant

Hidden in one of Penang’s first-ever built public flats, Beoy Chong Kee is a name that’s been around for ages, proudly waving the Cantonese cuisine. The place has seen it all — from the grimy, smelly early days to the clean, gentrified facelift it wears today. It’s got the vibes, no doubt. The food keeps it real — no plating but just straight-up heritage dishes. But somewhere between “heritage” and “hospital food portions,” it loses the plot. You’ll need three meals’ worth just to feel remotely full. I had high expectations for the sweet and sour pork, thinking I was about to bite into some nostalgic magic. Instead, I got pork paddling in an overly sweet sauce — the kind that says, “flavour? Optional.” Where’s that Cantonese caramelisation, that perfect cling of sauce hugging each piece? Not here, sadly. The stir-fried pork liver with veggies and prawns? Flavour’s there, but good luck sharing. You can literally count the ingredients like you’re doing an inventory. Then there’s the service — or, more accurately, don’t even think of having any. My dad’s been visiting for years and swears the same curly-haired aunty has never smiled since the 80s’. It’s almost iconic now — the art of serving with complete emotional detachment. If you’re after a hearty Cantonese dinner and a warm smile? This probably isn’t it. But if you’re here to relive old Penang, soak in the classic kopitiam feel, and nibble on tiny bites while reminiscing, then yes — Beoy Chong Kee delivers exactly that. To be honest, it is overrated by those KOL who knows nothing.

Named after its founder, Boey Chong Kee has been serving comforting Cantonese-style cuisine at this very spot in People’s Court since the 1960s. Today, his granddaughters continue the legacy, keeping this old-school restaurant alive. Boey Chong Kee is a chu char spot—what the Cantonese call dai chow—where you order a variety of dishes to share, served with steaming white rice. They don’t do fancy plating and setup here—just simple, home-style cooking that warms the heart. The flavours? Unforgettable. But fair warning: it’s a small family-run place, so be prepared for a long wait. Still, I’d gladly to revisit many times and don’t mind waiting.

A humble non air-cond restaurant serving 古早味 home cooking styled Cantonese “ju-char”. Portion is not very generous so we ended up ordering 5 dishes for 4 of us which turned out to be just nice. Star of the dish was the ginger scallion beef. All dishes are full with “wok hei” 😋. Came on a Monday night with no waiting queue but weekends can be very very busy. Take special note…must bring CASH 💰 only to eat here.

Below our expectations, from the influencer the pork liver looks yummy, but on the contrary, just normal. The dishes are more of like home work style.

I just wish to correct all the comments here about many says this shop is reasonable price, this was quite incorrect. Eg. the ginger duck we ordered, this small plate just few pcs (you can count from pic) cost rm19, the small fried taufu rm15, the small fried vege rm15. In penang standard this price is considered overpriced, as normal shop for such portion probably around rm8 to rm10. Taste are ok but just average. The old aunty that took our order was like not willing to work kind of attitude and didnt pass us any menu just ask us what do you want? We were speechless. Been here once and dont think we will return. Good luck to all who think they are hidden gem.

First off, I regret not having come here sooner. This restaurant is a haven for those seeking authentic Cantonese food that reminds you of home-cooked meals. Their Stewed Ginger Duck is an absolute must-try. The meat is incredibly tender and the ginger and other spices create a strong and flavorful taste that will leave you wanting more. Another dish that you shouldn't miss is their Sweet & Sour Pork. The dish is perfectly balanced with crispy pork and tangy sauce that evokes a sense of nostalgia. The Braised Fish Head is also a great option. The dish is cooked in a traditional way that pairs perfectly with rice. The prices here are very reasonable, especially considering the quality and taste of the food. Overall, I highly recommend this restaurant to anyone looking for traditional Cantonese food in Penang. I'm already looking forward to my next visit!

Recommended by michellin restaurant boss. A very authentic cantonese zichar which is patronised by their local penang lang. We dabaoed some dishes back to the hotel to try. So good!! If can, go dine in. But their waiting time is scary. Not even dinnertime and their place is full. Not easy to find, you can walk through the small alley next to tai thong restaurant. We ordered the fried liver, prawns, garlic onion beef and sweet sour pork. All very yummy even though its Dabao-ed!

--this restaurant is quite remarkable for its long history — at least 65 years, passed down from the first generation. The quality of the food has remained consistently good。 Although the portions may be small, I strongly recommend ordering larger portions if you have a big group or particularly enjoy certain dishes, such as the sweet and sour pork. Some might think the prices should be lower due to the location, but considering the restaurant's unique qualities, I would say the pricing is very reasonable. Do note that the waiting time can be a bit long, and don't expect five-star service.