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.

Kedondong grows wild across Penang — a tart, fibrous fruit often used before it ripens to make the most of its tongue-aw...
08/06/2026

Kedondong grows wild across Penang — a tart, fibrous fruit often used before it ripens to make the most of its tongue-awakening properties.

We turn it into a sorbet, pair it with pâte de fruit and an espuma of sour plum, to brighten the palate in-between courses.

Some say it tastes exactly like the city it comes from.

A traditional staple, done differently. We have replaced the humble minced filling of the classic five-spiced ‘Ngor Hian...
05/06/2026

A traditional staple, done differently. We have replaced the humble minced filling of the classic five-spiced ‘Ngor Hiang’ with duck farci and a rich core of foie gras. Crispy yuba skin that shatters in the mouth, same, but different. An intentional nod to heritage, through a modern lens.

Wishing all our friends and guests a serene Wesak Day. Whether you are finding quiet moments in our courtyards or reflec...
31/05/2026

Wishing all our friends and guests a serene Wesak Day. Whether you are finding quiet moments in our courtyards or reflecting at home, may your day be filled with peace and light.

Happy Wesak Day from all of us at Cheong Fatt Tze Hotels & Residences.

Forest meets the shoreline.This dish explores the adaptability of the lion’s mane mushroom, prepared as a rich rendang. ...
29/05/2026

Forest meets the shoreline.

This dish explores the adaptability of the lion’s mane mushroom, prepared as a rich rendang. It is served over angel hair pasta with a smooth turmeric royale and finished with sea grapes for a burst of fresh salinity. A composition that is contemporary in technique but entirely rooted in regional flavours.

East, meets West. Two ingredients that have been in Chinese and French kitchens for centuries, about to meet in ours.Fis...
28/05/2026

East, meets West. Two ingredients that have been in Chinese and French kitchens for centuries, about to meet in ours.

Fish maw is the dried swim bladder of the fish, prized in Chinese cooking for its gelatinous texture and ability to absorb the flavours around it. Collagen-rich, almost translucent when rehydrated. It slips into the consommé and becomes part of it.

The morel mushroom is lauded for its flavour and texture. Its honeycomb cap embraces a stuffing. Ours are filled and placed into the consommé whole — so the broth gets into the mushroom and the mushroom gets into the broth.

Part of our dinner degustation: Consommé of Fish Maw - a dish that captures tradition, our way.

Our mid-day vegetarian menu pairs the concentrated, earthy warmth of the Mushroom Velouté with the high-heat char of the...
22/05/2026

Our mid-day vegetarian menu pairs the concentrated, earthy warmth of the Mushroom Velouté with the high-heat char of the Percik Roasted Cauliflower. One is a study in classic European technique; the other is a nod to regional spice, combined to spark on your palate.

Five courses, available daily for lunch.

Tanjung Tualang is a small town built along the banks of the Kinta River in Perak. It has been known for one thing for g...
12/05/2026

Tanjung Tualang is a small town built along the banks of the Kinta River in Perak. It has been known for one thing for generations — its freshwater prawns. Sweet, firm and unlike anything that comes from the sea, these gems have graced the dining tables of Perak for generations.

Our Tanjung Tualang River Shrimp features a roasted prawn “loin”, prawn fat croustillant and assam jus. Try it, and let us know what you think?

This Mother’s Day, bring mama to the table at Indigo, and let us do the rest. Every mum celebrating with us athis Mother...
07/05/2026

This Mother’s Day, bring mama to the table at Indigo, and let us do the rest.

Every mum celebrating with us athis Mother’s Day receives a complimentary petit gâteau — a small gesture for someone who deserves considerably more.

Reserve your table through: https://linktr.ee/thebluemansion

“Berempah” is “spiced” in Bahasa Melayu, often referring to a highly aromatic mix of spices featuring lemongrass, turmer...
05/05/2026

“Berempah” is “spiced” in Bahasa Melayu, often referring to a highly aromatic mix of spices featuring lemongrass, turmeric, cumin and more– often used as a frying marinade and coating in Malay cuisine, and much-love across our country.

We coat our free-range quail in it, and let the spices do what they do best.

Kaya toast has been on the Malaysian breakfast table for generations. Ode to Coffee & Kaya Toast deconstructs this ‘kopi...
24/04/2026

Kaya toast has been on the Malaysian breakfast table for generations.

Ode to Coffee & Kaya Toast deconstructs this ‘kopitiam’ staple: a delicate dacquoise serves as the base for pandan and burnt milk ice cream, accented by the bitter depth of coffee crémeux and a crunch of cocoa nibs, while an orange gel cuts through the richness to balance the sweetness of the coconut.

The final note on our Straits Eclectic 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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