The Seared Garoupa and King Prawn Escabeche (top pic) is one of the mains offered in the special Menu Gourmand. (Left) Appetisers —the Leaves of the Day and Caramelised Onion, Shitake and Stout Veloute.
SUFFOLK House Restaurant gives diners a taste of Penang’s rich culinary heritage. New executive chef Mathijs Nanne has introduced compact a la carte and set menus focusing on indigenous produce.
His creations also have a refinement in keeping with the classic charms of the Georgian mansion built in the early 1800s that was once the residence of the island’s founder Francis Light.
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