Indigo Restaurant at The Blue Mansion

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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.

Our evening degustation brings together Semporna abalone, aged threadfin, Sarawak grains and local botanical notes under...
09/10/2026

Our evening degustation brings together Semporna abalone, aged threadfin, Sarawak grains and local botanical notes under the twilight sky.

Come and explore Indigo at the Courtyard. Limited seating is available each evening via the link in our bio.

Drawing inspiration from Penang’s classic kedondong asam boi, this course plays on contrasting textures and temperatures...
29/09/2026

Drawing inspiration from Penang’s classic kedondong asam boi, this course plays on contrasting textures and temperatures. The intense, herbaceous cold of the sorbet is tempered by an airy cloud of sour plum foam, delivering a nostalgic burst of salt-cured tartness that awakens the palate.

Crispy fried free-range quail coated in an aromatic blend of toasted spices.Served as part of our ‘Toh Panjang’ main cou...
26/09/2026

Crispy fried free-range quail coated in an aromatic blend of toasted spices.

Served as part of our ‘Toh Panjang’ main course—a dining tradition inspired by the long-table feasts of Penang’s heritage homes, celebrating sharing, seasonality and communal generosity.

To complete the spread, all main courses are accompanied by nasi ulam, guava and green papaya acar, stewed jicama with dried cuttlefish and fresh lettuce leaves.

A vibrant, spice-led main course on our dinner degustation.

In classic French service, a mignardise is the final sweet farewell—a delicate bite served after dessert to close the ev...
25/09/2026

In classic French service, a mignardise is the final sweet farewell—a delicate bite served after dessert to close the evening.

Our version pays homage to George Town’s Nyonya pastry heritage. We take the familiar form of the ang ku kuih and replace the traditional sweet bean filling with a smooth paste made from jujube red dates, cut with the sharp, fragrant acidity of fresh yuzu.

A thoughtful balance of local tradition, TCM ingredients and modern pastry technique.

The richness of chargrilled premium lamb rack is met with the natural sweetness of pumpkin—presented both as a silky Jap...
18/09/2026

The richness of chargrilled premium lamb rack is met with the natural sweetness of pumpkin—presented both as a silky Japanese pumpkin purée and a crisp, pan-fried bergedil. A slug of rich masak kicap jus ties the elements together with subtle local spice.

An ingredient study on the vibrant botanicals of Penang.The heart of our nasi ulam lies in the fresh herbs—finely shredd...
15/09/2026

An ingredient study on the vibrant botanicals of Penang.

The heart of our nasi ulam lies in the fresh herbs—finely shredded ulam leaves chosen for their distinct aromatic profiles, bitter notes, and herbal warmth. Tossed through warm rice, these herbs release their oils, creating a fresh, fragrant base that balances the richness of our Toh Panjang mains.

Served alongside all main courses on our ‘Toh Panjang’ dinner degustation.

A refined interpretation of Nyonya Kapitan curry—a staple born from the historic fusion of Malay, Chinese and Indian spi...
13/09/2026

A refined interpretation of Nyonya Kapitan curry—a staple born from the historic fusion of Malay, Chinese and Indian spice traditions in Penang.

The lamb loin is precisely roasted and finished over charcoal to impart a gentle smokiness, cutting through the rich, aromatic complexity of the spiced Kapitan reduction.

Part of our evening degustation menu.

Reimagining a beloved staple of Hakka and southern Chinese heritage through a focal point of soy craft.Yuba, prized for ...
11/09/2026

Reimagining a beloved staple of Hakka and southern Chinese heritage through a focal point of soy craft.

Yuba, prized for its clean flavour and fine structural integrity, encases a filling of seasoned duck farci and decadent foie gras. When seared, the soy skin transforms into a crisp, golden shell that captures all the aromatics inside. Swipe for a closer look at the layers.

Featured on our degustation menu.

Sourced from the fresh water rivers of Tanjung Tualang in neighbouring Perak—a region long intertwined with our trade ro...
04/09/2026

Sourced from the fresh water rivers of Tanjung Tualang in neighbouring Perak—a region long intertwined with our trade routes, the very ones that influenced our history.

We highlight the natural sweetness of roasted shrimp, paired with a rich prawn fat croustillant and balanced by the sharp acidity of the assam reduction.

A refined nod to our regional heritage on our dinner degustation.

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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