Indigo Restaurant at The Blue Mansion

Indigo Restaurant at The Blue Mansion We take food seriously and are dedicated in serving up mouthwatering cuisine
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Located on the first floor, Indigo restaurant is inspired by Cheong Fatt Tze himself, offering a marriage between East and West not just in the setting, but also the cuisine. The interior was designed to complement and enhance the cuisine which it serves, acting as a reflection of the ever- evolving culinary palette presented by Chef Jack Yeap

Savour the refined flavours of modern gastronomy with

a hint of Asian influences at Indigo, and take your time to enjoy the charms and romanticism of dining within the historic Blue Mansion.

Honouring the robust coffee culture of Penang through our Ode to Coffee & Kaya Toast.The heart of this dish lies in the ...
07/08/2026

Honouring the robust coffee culture of Penang through our Ode to Coffee & Kaya Toast.

The heart of this dish lies in the bitter, complex notes of roasted coffee, translated here into a luxurious crémeux. Paired with cocoa nibs to heighten its earthy tones, it plays against sweet pandan and burnt milk, capturing the soul of kopitiam kopi in dessert form.

A sweet ending where coffee leads the conversation.

The dish centers on the meaty texture of lion’s mane mushroom, slow-cooked into a deeply aromatic rendang. It rests on d...
01/08/2026

The dish centers on the meaty texture of lion’s mane mushroom, slow-cooked into a deeply aromatic rendang. It rests on delicate strands of angel hair pasta laced with a golden turmeric royale, finished with sea grapes that burst with a sharp, ocean-born salinity.

Familiar regional flavours, reimagined with clean lines and restraint.

Assam pedas is one of the oldest, sour-spicy fish stews in the Malaysian kitchen, built on tamarind, chilli and lemongra...
30/07/2026

Assam pedas is one of the oldest, sour-spicy fish stews in the Malaysian kitchen, built on tamarind, chilli and lemongrass.

At Indigo, we pair it with hand-picked swimmer crab and kesum — the wild polygonum herb that grows along riverbanks of the peninsula and some say absorbs the scent of the water that rushes past it.

A beautiful start to your dinner at Indigo.

Kapitan “spice” has been in Penang longer than most things. A dry curry paste built with candlenut, lemongrass, turmeric...
24/07/2026

Kapitan “spice” has been in Penang longer than most things. A dry curry paste built with candlenut, lemongrass, turmeric and chilli, a staple of the Peranakan community, blending seamlessly into the city’s cuisine.

Roasted Lamb Loin, Kapitan-style. A Penang spice blend that has always known its place — but the lamb gives it somewhere new to go.

The foundation of this plate begins with the rempah—a complex, aromatic blend of star anise, dried chillies, peppercorns...
18/07/2026

The foundation of this plate begins with the rempah—a complex, aromatic blend of star anise, dried chillies, peppercorns and turmeric. This intense spice paste is rubbed over the free-range quail, and left to infuse the meat deeply before it is fried.

The remnants of the rempah is transformed into a deeply savoury, spiced golden crumb that coats the crisp quail. Finished with fried curry leaves and fresh micro-greens, it is a texturally sharp, uncompromising nod to our local food culture.

Available on our dinner menu.

A traditional street staple, “Ngor Hiang” reimagined, the humble minced filling updated with a rich duck farci and a cor...
16/07/2026

A traditional street staple, “Ngor Hiang” reimagined, the humble minced filling updated with a rich duck farci and a core of foie gras.

Wrapped by hand in delicate sheets of yuba that have been fried till golden, the brittle shell that shatters to reveal a meltingly rich centre.

The opening course of our Straits Eclectic degustation.

Tamarind. The sour kick that Penang has built much of its food culture around — in assam laksa, in assam pedas, in the r...
10/07/2026

Tamarind. The sour kick that Penang has built much of its food culture around — in assam laksa, in assam pedas, in the rojak stalls that open the palate and assault it with tangy flavour.

At Indigo, we reduce it into an assam jus for our Tanjung Tualang River Shrimp.

Wild-caught seabass. Firm, clean, pulled fresh from the sea and brought straight here.Then the gulai ketam arrives with ...
06/07/2026

Wild-caught seabass. Firm, clean, pulled fresh from the sea and brought straight here.

Then the gulai ketam arrives with its coconut-richness, deeply spiced, a Malay curry that has been on Penang tables for a long time. Swipe to see what happens when the two meet.

A conversation between French discipline and the Malaysian kitchen.Our version of the Chicken Breast Farci, the chicken ...
30/06/2026

A conversation between French discipline and the Malaysian kitchen.

Our version of the Chicken Breast Farci, the chicken breast is layered with a delicate, savoury egg farci before being chargrilled to a precise turn. It is served alongside a crispy, golden pumpkin bergedil topped with micro-greens, resting on a smooth Japanese pumpkin purée and a rich masak kicap jus.

A thoughtful balance of smoke, texture and spice, on our lunch menu.

Address

Cheong Fatt Tze Mansion 14, Leith Street
George Town
10200

Opening Hours

Monday 12:00 - 15:00
18:30 - 22:00
Tuesday 12:00 - 15:00
18:30 - 22:00
Wednesday 12:00 - 15:00
18:30 - 22:00
Thursday 12:00 - 15:00
18:30 - 22:00
Friday 12:00 - 15:00
18:30 - 22:00
Saturday 12:00 - 15:00
18:30 - 22:00
Sunday 12:00 - 15:00
18:30 - 22:00

Telephone

+6042620006

Website

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