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Chef Sue Ching

Duo of Chocolate and MD2 Rompin Pineapple
Valrhona Caramelia Chocolate Ganache, Moist Chocolate Sponge,
Dark Chocolate Granola and Steamed Pineapple.

Dessert special today!
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Whatsapp 0127236861 to book or just pop in for lunch.
PS: if you're interested in trying our dinner tasting menu, kindly WhatsApp us.
Click here to access our menus: https://linktr.ee/thirdculturedining
📆Thursday - Monday
⏰ 11:30am - 3:00pm (2pm last order)
🍴French Style Cooking
🫶 100% Freshly made daily.
📍19F, Lebuhraya Codrington, 10350, Georgetown, Penang

24/04/2024

Hey there! Ready for a lunch date with your besties? Whether it's a ladies' lunch, a birthday bash, or just a chill hangout, we've got you covered!

Chef Sue Ching cooks up dishes inspired by the season and even the weather - because why not? They're healthy, hearty and delicious.

Whatsapp 0127236861 to book or just pop in for lunch.
PS: if you're interested in trying our dinner tasting menu, kindly WhatsApp us.
Click here to access our menus: https://linktr.ee/thirdculturedining

📆Thursday - Monday
⏰ 11:30am - 3:00pm (2pm last order)
🍴French Style Cooking
🫶 100% Freshly made daily.
📍19F, Lebuhraya Codrington, 10350, Georgetown, Penang

15/04/2024

Rarely do we encounter legends, especially those who were our childhood heroes. Yet, last night was one of those exceptional occasions. I had the privilege of meeting Chef David Chin, the renowned restaurateur and founder of Dave’s Deli.

Dave’s Deli held a special place in my heart, evoking a sense of nostalgia that still lingers today. The iconic Roast Chicken served with mashed potatoes and gravy marked a significant chapter in my formative years, fostering my passion for French cuisine.

Thank you Chef David for your kind words about Third Culture Dining, it means a lot to me and my team. Inspiring us to continuously strive for excellence.

Thank you and Mdm Maureen Chin for a lovely evening.

04/04/2024

I love steaks; they easily my top three favourite foods of all time.

As any fellow steak enthusiast would agree, one's steak preference is a deeply personal matter. There are just so many factors to consider…

Some might crave the rich flavour of a classic Steak au Poivre with its creamy sauce, while others, me included, prefer the simplicity of seasoning with just a sprinkle of sea salt. Then there are those who enjoy the tangy kick of a Bearnaise sauce or Horseradish (which I also enjoy 😀).

The choices don't end there. Considerations like the cut of the steak, the marbling score, the breed of the cow, and even whether it's dry-aged or not all come into play. And let's not forget about the cooking method, which I believe is just as crucial as the quality of the meat itself. A poorly cooked steak can undo all the effort put into its preparation, making the decision-making process overwhelming.

Don’t even get started on steak doneness…

In my culinary journey, my primary goal is to deliver delicious steaks above all else. This drives me to meticulously select the best cuts available, sometimes opting for delicious, underrated cuts such as the rump cap also known as the picanha. It’s fun process for me, I get to hone my butchering skills and experiment with various cooking techniques so you can experience the fullest flavour without feeling short-changed.

This video showcases me butchering a Mayura Wagyu MB9 Chuck Roll. Super delicious, make sure to let us know at least 24 hours ahead, if you'd like to try this steak.

Let us know in the comments of your favourite steak cut and grilling preference.
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25/10/2023

Congratulations to my cherished friend, Mr Yap Wing Chun, on the joyous occasion of his 80th Birthday.

Thank you Wing Chun for choosing to celebrate your special significant occasion at Third Culture.

I cannot help but find myself remembering the countless shared moments with Wing Chun and his wife, Janie, as they have supported Culture through thick and thin, since day one. Their invaluable feedback during those difficult early days helped shape the vision of Third Culture Dining. Their unwavering support persisted through the most challenging times of MCO.

Wing Chun’s and Janie’s presence are my continuing sources of encouragement and beacons of inspiration.

Thank you my friends, for your support, wisdom and kindness.

Once again, I extend my warmest wishes to Wing Chun for immense blessings with health, happiness, and all the best that the world has to offer.

PS: At Third Culture Dining, we hold the privacy of our clients in the highest regard and do not disclose any information regarding their personal lives. The photograph shared here has been posted with the consent of Mr. and Mrs. Yap Wing Chun.

13/10/2023

As the festive season approaches, it's about time to plan your upcoming festive gatherings. Here are 9 reasons to plan your next gathering with us, check them out.

To start the booking process, simply WhatsApp message us at 0127236861.

05/09/2023

For those who've been with us since the beginning, you remember when we introduced Smoked Butter to our dinner menus four years back. Based on your requests and positive feedback, we decided to offer it for sale so you could enjoy it at home, spread over some warm, toasted bread.

Then, the whole Covid-19 situation hit, and we started thinking about comfort food that hit the spot. It didn't take long to realize that a simple combo like bread and butter could do the trick. That's how our Bread and Butter range came about during the pandemic, giving you a taste of Third Culture right at home.

Since the launch of our smoked butter, we've been blown away by your support. Even though we couldn't always keep up with demand, your requests kept coming.

Well, guess what? It' making a comeback! You can now enjoy it at home once again.

We've got four flavours available:

Garlic Parsley Butter: 120g - RM25
Tom Yum Butter: 120g - RM25
Mixed Mushrooms Butter: 120g - RM30
Salted Duck Egg Sambal Butter: 120g - Rm30

To place an order, drop us a message on WhatsApp at 012-7236861.

29/08/2023

🎉 Exciting News! 🇲🇾 This year, in honour of our country's 66th Birthday, we're putting the spotlight on Penang Island's incredible local produce.

Join us at Third Culture Dining for a culinary journey like no other! 🍽️

Chef Sue Ching's four-year quest has brought together these amazing ingredients, and we're bursting with pride to showcase them in a 5-course tasting menu known as “Penang Origins”.

Each dish is a salute to our local heroes – the producers, farmers, and fishermen who make it all happen.

Our mission? To bring forth the remarkable variety and top-notch quality of our local treasures, often overlooked amidst Penang's bustling street food scene.

Available now till 17th September 2023, the exclusive menu will be your passport to a sensational dining experience. Drop us a PM or WhatsApp message to reserve your spot and let us know about any dietary preferences.

Come join us on this flavoursome voyage as we celebrate the heart and soul of Penang's produce. See you at the table! 🌟

PS: Attached photo, Balik Pulau Guinea Fowl served with local greens emulsion and Smoked Guinea Fowl Jus.

For menu information check out - https://linktr.ee/thirdculturedining

20/07/2023

There's no better way to prove a freshly sharpened knife's prowess than trying to slice a tomato as thin as a whisper! 😍🔪

Remember, safety first! A dull knife can be riskier than a sharp one, so keep those blades sharp and your culinary game on point! 🙌🛡️

PS: Don't mind the scratches on my trusty german chef's knife! It's been by my side for over 13 years – from mastering my first brunoise to handling all the kitchen heavy lifting! 💪🍴
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For menu information check out - https://linktr.ee/thirdculturedining.�
For reservations, book online through our whatsapp chat 0127236861
Third Culture Dining

24/06/2023

14/06/2023

12/06/2023

I rarely share personal things on social media, but I feel compelled to make an exception this time. Today, I want to share a precious photo of my dad and me from many years ago at a mall.

My fondest memories of my dad revolve around his culinary skills at home. He is an incredible cook, and our shared love for cooking came from my grandmother. From richly spiced hand-pounded curry paste to delicate combinations like shao xing wine and soy sauce in Chinese cuisine, I am blessed to have been exposed to flavours and quality cooking at a young age.

At the age of 10, my dad taught me how to make my very first omelette. By the time I was 11, I could master beef cutlets, and at 12, he guided me through the art of making curry paste from scratch, which became the epitome of our home cooking.

Eating, cooking, and discussing about food became the foundation of our bond. As I grew older, academic pressures began to take their toll. Many people believed that my interest in cooking was just a phase and that I would eventually outgrow it, dismissing its significance as something I inherited from my dad.

However, the truth is that my love for cooking was ingrained in me from the moment I first caught a whiff of my dad's fragrant curry chicken at the tender age of 4. The passion and discipline he instilled in me are the reasons I am the chef I am today. For that, I am eternally grateful.

This post is dedicated to you, Dad, for not only giving me life but also the invaluable gift of my culinary passion. I love you dearly and hope to see you soon!

PS: We’ve featuring a special father’s day menu over at Third Culture Dining’s page. Be sure to check it out!

05/06/2023

Some highlights from our updated lunch menu. Check them out 👆.

Feeling very blessed to wake up everyday and do what I love to do. And this is what my work looks like… and probably for the rest of my life. 🤣🤣🤣

Love it, living the dream… but on the serious note, plz whatever divine power out there, just help out us, small businesses by controlling inflation. 🙏🙏many thanks. 🤙

Do DM or WhatsApp us if you’d like to book yourself a lunch slot, no min pax required. Set lunch menus are available from Tuesdays - Sunday

22/05/2023

Plan ahead for the weekend!

Special Steak Night Menu available at Third Culture this weekend. We've got two menus to choose from:

1. Fine Dining Menu - a menu where you're taken through a specially curated 5-course menu.

2. Family-style sharing menu - where the mains and sides are served simultaneously on platters.

We're booked out for Friday, but fear not, we have 27/5 & 28/5 still available for booking. Only limited slots are available. Check out this video for more info, kindly WhatsApp us at 012-7236861 to book.

18/04/2023

21-Day Dry Aged Grass Fed Lamb - Cooked low and slow over indirect heat, then finished with a direct sear over mangrove charcoal.

Served with Baby Peas, Cauliflower and a Cabernet Sauvignon & Rioja Red Wine Sauce.

For reservation enquiries, WhatsApp 012-7236861 for more information. We specialize in customized menus, where will design a menu suited to the client's style and palate. On top of that, we also feature set lunches and tasting menus.

27/03/2023

Starting this week!

Our new set lunch menu is available Wednesday - Friday.

Get in touch to book your table now.

25/03/2022

This idea making fresh fruits the main character in a dessert came after a dear client requested for full 6 course vegan menu.

Et voilà!

Soy custard, toasted macadamia nuts, cara cara orange segments, raspberry, chilled orange and basil soup, topped with a quenelle of vegan raspberry sorbet.

Interesting play of flavours and a wonderful way to end a lunch menu.

PS: We’re taking bookings for the month of April, there are very limited number of slots available as we will be taking a break for a month or so. Whatsapp 012-723 6861 for booking enquiries.

24/03/2022

Preparing for a lovely Hawaiian Themed lunch.

🌺🌺🌺

13/03/2022

Beautiful Heirloom Cherry Tomatoes from Cameron Highlands with a side of Hot Smoked Salmon Mousse and Basil Oil.

A simple refreshing way to start a 6 course dinner. 😋 For the more adventurous, we’ve also been incorporating more local herbs and spices to complement this dish.

For booking enquiries, whatsapp 012-7236861.

06/03/2022

We don’t have many slots available for March, so hurry and book!

Roasted Deep Sea Grouper, Buttered Chayote and Baby Spinach, Ginger foam and Flavourful Prawn Broth.

By Chef Sue Ching

This dish is served with a namjin seafood sauce, a Thai style sambal that will elevate this umami bomb of a dish.

Don’t miss out! We don’t have many slots available for this month. For booking enquiries, whatsapp 012-723 6861.

25/02/2022

One of our current desserts

Mixed apple & raspberry medley:
Braised envy and Granny Smith Apple, Raspberry, La Phroaig Whiskey Ice Cream, Peanut Chia Seed Granola

We’re taking bookings for March and April! For booking enquiries, please whatsapp 012-723 6861.

16/02/2022

Our lunch set menus for February & March are up!

This time round, I’m very pleased to be featuring beautiful local produce from our very own Penang Island. We’ve got sea bass from Teluk Bahang, and Cherry Valley Duck from Balik Pulau.
On top of that, there are two kinds of menus with different serving styles:

1. 6-Course Set Lunch Menu
Food is individually plated and served fine-dining style, making this style of menu suitable for a formal setting and for those who would like to experience a more refined style of service.

2. Family Style Lunch Menu  
This style of menu is suitable for a more relaxed setting like a family gathering. As opposed to the menu style above, only the starter and dessert course are individually plated and served. The mains and sides will be plated onto large serving dishes and placed in the centre of the table and shared around, famil- style. Each person helps themselves and gets to determine his or her own portion.

We’re taking bookings now for the rest of February and March, our next available lunch slot is 24th February. Be sure to reserve at least 1 week ahead to avoid any disappointment. WhatsApp 012-723 6861 for further booking enquiries.