Started in January 2000 in memory of the late Lim Chye Tuan, a matriarch popularly known as ah Tuan ee (auntie ah Tuan), by her son, Frankie Cheah Boo Seng.

Penang, an island state which lies north-west of Peninsular Malaysia, has long been famous for its hot, piquant, spicy dishes.

Ah Tuan ee’s Nyonya cuisine is typical of the Penang home-cooked meals which are regularly served, especially on special occasions, like birthdays, Chinese New Year and home-comings of loved ones.

The Nyonya and Baba (also known as Peranakan) culture and tradition originated a few hundred years ago, in Penang, Malacca (in Malaysia) and Singapore,  when the Chinese from China began to settle here, adopted

some local Malay and neighbouring Indonesian and Thai tastes in their cooking, culture and even in their attire. Nyonyas and Babas speak the Malay language fluently.  Nyonya food also has strong Indian influence in the food preparation because of the generous use of spices.  Hence, the Nyonya cuisine can be described as truly Asian fusion.

Some of ah Tuan ee’s recipes, however, are somewhat unique due to the fact that the matriarch, a Penang Nyonya of both Chinese and Burmese parentage, had inevitably added the Burmese touch into her style of cooking. This is felt particularly in the Laksa Assam dish.

At ah Tuan ee’s, Quality speaks for itself!