A Nyonya Feast by the Sea: Signature Dishes You Need to Try at 32 Mansion

There is a difference between a restaurant that serves Nyonya food and one that was built on it. 32 Mansion is the latter. The recipes here come from real Peranakan family tradition, the kind of cooking that takes patience, generations of practice, and an understanding of spice that you cannot learn from a textbook.

Since returning to its Nyonya roots in late 2025, the kitchen at this 1920s seaside mansion in Georgetown has been turning out dishes that are worth a conversation of their own. Here are the ones you should not miss.

Crab Laksa



If there is one dish that regulars talk about the most, it is this one. The Crab Laksa (RM 28) is the house specialty, and for good reason. The broth is savoury and spicy, built around the rich flavour of crab and finished with a creamy coconut curry base. It is heavier and more luxurious than the typical Penang laksa you will find at hawker stalls, and it is the kind of bowl that makes you slow down and pay attention to every spoonful.

For those who prefer something more familiar, the Penang Asam Laksa (RM 17) and Nyonya Laksa Lemak (RM 19) are also on the menu. But the Crab Laksa is the one people remember.

Chicken Curry Kapitan

This is one of the most well-known dishes in Peranakan cooking, and 32 Mansion's version (RM 34) does it justice. The name "Kapitan" is said to come from the old community leaders of Penang, and the dish itself is rich, fragrant, and deeply spiced without being heavy. It is a curry that rewards slow eating, the kind where every layer of flavour reveals something new.

Pair it with steamed rice or, better yet, with the Nasi Ulam for the full experience.

Nasi Ulam

Nasi Ulam (RM 28) is one of those dishes that looks simple but is anything but. It is a herb rice, which sounds modest enough until you realise how many ingredients go into it. Each herb and leaf is finely sliced and folded into the rice by hand. The result is fragrant, fresh, and unlike any other rice dish you will find in Penang.

It is also one of those dishes that has quietly disappeared from many restaurant menus because of the labour involved in preparing it. The fact that it is served here says something about the kitchen's commitment to doing things properly.

Pie Tee and Choon Pneah

Start your meal with these two. Pie Tee (RM 26 for six pieces) are the delicate little top hat pastry shells filled with shredded jicama, topped with prawns and finished with a chilli sauce. They are light, crunchy, and dangerously easy to eat one after another.

The Choon Pneah (RM 29 for two pieces) are deep-fried spring rolls filled with crabmeat. Crisp on the outside, packed with flavour on the inside. Between the two, they make for the perfect start to any Nyonya meal.

Jiu Hu Char

This is a dish that sits at the heart of Peranakan home cooking. Jiu Hu Char (RM 33) is a stir-fry of shredded jicama and cuttlefish, seasoned simply but cooked with the kind of care that brings out a natural sweetness from the vegetables. It is the sort of dish that Peranakan grandmothers made on weeknights, and finding it on a restaurant menu prepared with this level of attention is not something you come across every day.

Sambal Udang

No Nyonya table is complete without a prawn sambal. The Sambal Udang (RM 33) delivers exactly what you want: plump prawns coated in a spicy, tangy sambal that balances heat with sweetness. It is bold, satisfying, and the kind of dish that makes you reach for extra rice without thinking twice.

For a more adventurous variation, the Sambal Udang Petai (RM 38) adds stink beans to the mix. It is not for everyone, but for those who love sambal, it is essential.

Save Room for Dessert

Most Nyonya restaurants in Georgetown end the meal with the usual suspects. At 32 Mansion, the one to look out for is the Apom Bokwa, also known as Serabai (RM 12 for a set of four). It is a traditional Peranakan pancake that has become so rare, most people have never heard of it, let alone tasted it. Finding it on a restaurant menu in Penang today is almost unheard of, and 32 Mansion is one of the only places that still serves it.

Beyond the Apom Bokwa, the Bee Ko Moi (RM 9) is a black glutinous rice pudding that is pure comfort, and the Pengat (RM 10), a warm coconut dessert with banana and sweet potato, is another traditional Peranakan sweet that you rarely see outside of home kitchens.

A Menu Worth Returning For

What makes eating at 32 Mansion different is not just the food itself, but the thought behind it. These are not dishes pulled from a generic Nyonya cookbook. They come from family recipes, prepared in a kitchen that understands the difference between getting it right and getting it close enough.



Add in the setting of a century-old mansion by the sea, and you have one of the most memorable ways to experience the best Nyonya food in Penang.

The restaurant is pork-free. Reservations are recommended, especially on weekends.

32 Mansion is located at 32, Jalan Sultan Ahmad Shah, Georgetown, Penang. For reservations, visit www.32mansion.com.my