Penang Plaza in Burma Road has been given a new lease of life with the opening of the Hei Yeong Seng Chinese Restaurant. Also known as Noble Season Chinese Restaurant, it is a subsidiary of the Chinese Recreation Club Restaurant. Its cream-coloured table cloths and simple decor give it a bright and cheery ambience. There is an aquarium at one side of the restaurant that is filled with thriving fish of all kinds. There is also a mini-stage at the rear to cater for mass banquets and company functions.

Its menu is a selection of seafood and meat dishes, as well as noodles and desserts. The steamed chicken is garnished with plenty of spring onions. Prepared with Chinese wine and wolfberries, the chicken can be enjoy on its own, or with some pounded ginger.

Hei Yeong Seng Chinese Restaurant by CK Lam at

Steamed chicken with Chinese wine


Its braised fish (hong siew yue tau) comprises deep-fried pieces of fish and roast pork sauteed and braised in flavourful gravy made from a variety of ingredients such as bamboo shoots, ginger and black Chinese mushrooms.

Hei Yeong Seng Chinese Restaurant by CK Lam at
Braised fish (Hong Siew Yue Tau)


The steamed fish is served with with soy sauce. Patrons have the option to season it further by adding on a bottle of essence of chicken. Although everyone loves the essence of chicken for its nourishing goodness, some may prefer their steamed fish with just soy sauce.

Hei Yeong Seng Chinese Restaurant by CK Lam at
Steamed fish with essence of chicken


The home recipe tofu (RM12) is a piece of steamed tofu with prawns, black Chinese mushrooms and minced meat cooked in a flavourful black soy sauce.

Hei Yeong Seng Chinese Restaurant by CK Lam at

The sambal asparagus is especially tasty. The spicy, crunchy vegetable is prepared just right, with a rich, salty-spicy sauce and belacan, which intensifies the flavour. The dish is best eaten with white rice.

Hei Yeong Seng Chinese Restaurant by CK Lam at

Portions for the stir-fried flowering Chinese chives (ku chai hua) was a little small for most appetites. However, the delicate garlic flavour of the vegetable, and dried prawns, deep-fried crullers (you tiau) and carrot more than made up for it.

Hei Yeong Seng Chinese Restaurant by CK Lam at
Stir-fried flowering Chinese chives


The restaurant’s large interior and its ample car parking space make it a great venue for both simple meals and mass banquets. Open daily, the business hours are from 11.45am until 2.30pm for lunch and from 6pm until 9.45pm for dinner.

Hei Yeong Seng Chinese Restaurant
Lot 207-221 & Lot 231-245
2nd Floor Penang Plaza
126 Jalan Burmah
10050 Penang

Tel : 04 2291623

* This is a reproduction of my article published in New Straits Times


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This entry was posted on Sunday, November 13th, 2011 at 11:00 pm and is filed under Chinese, George Town, Media Preview, New Straits Times (Northern Streets), Non-Halal, Penang, Restaurant. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

7 comments so far


Looking back at this post reminds me the wedding banquet my bro held here. Service and food is one of the best in Penang I would say. Close to a hotel standard minus the ambiance. All my relatives do return for casual dining after that. This will be my place of next review in Penang soon. Good write up CK!

November 14th, 2011 at 6:30 pm

I prefer my steamed fish simple, with just the soy sauce – then one can truly taste the freshness, yes? :D

November 15th, 2011 at 11:08 pm

That sambal asparagus looks really good and healthy to eat. I’d love to have that for dinner. I’ll try make something similar to that tonight.

November 16th, 2011 at 8:07 pm

All the dishes look good.
It’s rare 2 find a restaurant offering the flowering Chinese chive. This is my favourite dish.

November 21st, 2011 at 12:44 pm

I love chinese food. They really suit my taste. Also they are nutritious and good for the body. I wish I was living near so I can try from that restaurant.

November 29th, 2011 at 3:55 pm

Hi there, may I know how much is the meals you have all above? thanks :) would love to try out

January 29th, 2012 at 10:33 pm
Ai Ling

I attended my cousin’s wedding at this restaurant on Nov 30. Roasted suckling pigs were served – one of best I’ve ever tasted! Yum, yum…
My family returned to have our CNY dinner there and the food was excellent!

February 1st, 2012 at 3:33 pm

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