Szechuan poached leopard coral grouper fillet in hot chilli oil comes highly recommended. (Left, above) Double-boiled dried conch, dried scallop, Chinese yam and wolfberries soup to nourish taste buds.
EMBARK on a sumptuous gastronomic experience feasting on authentic Cantonese and Szechuan culinary masterpieces at Hotel Equatorial Penang’s Golden Phoenix restaurant.
Every dish is meticulously crafted and stunningly presented by executive chef Denis Wong, Chinese chef de cuisine David Han and Chinese chef Neoh Gim Boon.
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