SOOD by Chef Ton

SOOD by Chef Ton is the first Malaysian restaurant from Thitid 'Ton' Tassanakajohn, the Bangkok chef behind Le Du (one Michelin star) and Nusara, both fixtures on Asia's 50 Best Restaurants. Set in a restored 150-year-old heritage shophouse on Lebuh Farquhar — across from the E&O Hotel — the room is deliberately lively, with a red palette and a funky soundtrack. The menu, run with chef de cuisine Nutz Nutthasak, plays bold modern Thai against Penang's heritage backdrop; 'sood' means 'ultimate' in Thai. It is listed in the MICHELIN Guide. Standouts include grilled Thai river prawns, a beef larb crispy taco, smoked grouper soup and panang-curry tiger prawns.