Penang Grandma’s Recipes Brought to Life at Tau Ge in PJ

For those craving authentic Penang Nyonya flavours, there is no longer a need to travel hours up north. A group of young Penang chefs and entrepreneurs have brought their grandmother’s treasured recipes to Petaling Jaya with the opening of Tau Ge Restaurant in Taman SEA.

The restaurant’s name, “Tau Ge,” is derived from Penang Hokkien slang for “boss,” reflecting both the founders’ cheeky sense of humour and their determination to be the bosses of their own kitchen. With simple yet homely décor accented by touches of Penang Nyonya heritage, the restaurant creates an atmosphere that feels warm, familiar, and nostalgic—almost like dining in grandma’s house.

Signatures That Tell a Story

Among Tau Ge’s wide

selection of dishes, a few stand out as signatures that carry both flavour and heritage.

The Roast Duck with Mantao has quickly become a customer favourite. The duck, roasted to perfection with crisp skin and tender meat, is served alongside fluffy mantao buns that soak up the rich, savoury sauce—a dish that balances indulgence and comfort.

The Nyonya Assam Pedas Stingray is another highlight, delivering a fiery yet tangy punch. This dish encapsulates the boldness of Penang-style cooking, with aromas and flavours that demand attention

For those seeking hearty comfort, the Pork Rendang offers slow-cooked richness, while the Nyonya Hong Bak—braised pork belly in soy-based gravy—brings melt-in-the-mouth tenderness.

The Sambal Petai, available plain or with prawns, appeals to diners who enjoy the pungent kick of this uniquely Malaysian favourite.

Perhaps the most traditional of all is the Nyonya Perut Ikan, a complex dish of pickled vegetables, spices, and herbs rarely found outside Penang. Its distinct tang and depth make it a dish for true heritage food lovers.

Rice, Vegetables and Sides

No Nyonya feast is complete without rice, and here the Nyonya Nasi Ulam takes centre stage. Fragrant, refreshing, and studded with herbs, it provides a perfect counterbalance to the heavier dishes. The Spiced Fried Chicken, meanwhile, offers a crispy, aromatic option for those who prefer something straightforward yet satisfying.

Lighter fare includes Nyonya Kuih Pie Tee, crispy pastry shells filled with savoury toppings, and the Kerabu Pucuk Paku, a zesty fern salad that adds freshness to the table.

Drinks With a Difference

Tau Ge also pays careful attention to its beverages. The 932 Homemade Calamansi Sour Plum is no ordinary drink; fermented for at least six months in traditional glass bottles brought from Penang, it combines tangy, sweet and salty notes into a refreshing elixir. Other options such as Monk Fruit Chrysanthemum Tea and Bentong Ginger Lemongrass Tea provide soothing alternatives that complement the robust dishes.

A Taste of Home

Every dish at Tau Ge carries what regulars describe as a “grandmother’s touch”—warm, comforting, and full of heart. For the founders, this is precisely the point: to preserve Penang’s culinary heritage and share it with a new generation of diners in the Klang Valley.