Baba Phang, the restaurant has been parked at Sri Bahari Road since a couple of years before the covid pandemic. The restaurant is so popular that they have limited dining time to 1.5 hours. Parking at Sri Bahari Road is also very limited.
Recently, founder and chef Vincent has decided on a much bigger space at a bungalow house at Jalan Perak. It comes with ample free parking. Private rooms will be added upstairs soon. Since its opening at the new site, the restaurant has been drawing good crowds.
We decided to give the restaurant a visit (again!) after a long break. We last visited Baba Phang in 2018. We decided to order an assortment of notable “baba” delights such as tau ewe bak, too kah chor (pork leg vinegar), otak-otak (grilled fish cake), choon peah (spring roll), lobak, acar rampai, asam tumis ikan pari (sting ray), perut ikan, kerabu kacang botol and home-made toufu. For dessert, we tried their pulut hitam and pengat. We also ordered their nasi ulam and blue pea rice. All kinds of everything! Generally, the dishes did not disappoint but neither were the dishes exceptional.
More importantly, it was a golden opportunity for us to meet up as Raymond and wife, Paley, daughter, Janice and grandson, Ivan were back in Penang. Ivan has grown up to be a delightful boy at three years! It was also nice to catch up after quite a long break. Let’s cherish the moments at the round table!
