Of Birthdays, Ribs, and Good Ol’ Friends at Wu Jia
A group of ex-classmates gathered at Wu Jia Chinese Restaurant in Pekaka Square to celebrate a dear friend’s birthday. What began as a simple dinner soon became a reminder of how good company can turn an ordinary evening into something memorable. I had curated eight delectable dishes, a feast that promised variety, flavour and texture. For a table of ten, it was a meal to be enjoyed at an unhurried pace, filled with laughter and easy conversation. After all, good food, like good friendship, is meant to be shared.
Most of the dishes arrived together, accompanied by bowls of steamed white rice. Let us take a closer look at each one. The roasted chicken (RM55++) was served with crispy prawn crackers and some seasoned salt on the side. Its mahogany, paper-thin skin crackled, while the meat remained tender, juicy and full of flavour. I was glad to have pre-ordered this dish, as it is not always available on the spot. It must require careful preparation and precise timing to roast it so beautifully.
The red snapper in an aromatic Nyonya sauce (RM170++) was an impressive centrepiece that drew admiring looks all around the table. The fish was large (as was its price), with firm, moist flesh that flaked apart beautifully. The sauce was tangy and gently spicy, adding a bright Chinese Peranakan touch that lifted the dish nicely. “Ho chiak-loooo the sauce!” Tin Tin exclaimed, reaching for another spoonful to drizzle over her rather “tiny” portion of rice. Even a sparrow, I thought, might have eaten more. Many of the ladies at the table shared the same quiet worry that the “evil” rice would make their hips balloon and their waistlines quadruple. Yet recent studies have shown that rice, in itself, is not the culprit behind weight gain. A few spoonfuls, or even a bowl, would not make a difference. It is the habit of excess, not the rice itself, that adds the inches.
The signature curry prawns served with bread (RM138++) was another highlight. Ten large, succulent prawns arrived in a thick, savoury curry that was lemak and well-balanced with spices and fresh aromatic herbs. The chef must have blended some hae bee (dried shrimp) into the curry paste to achieve that lovely, umami-rich depth. The bread that accompanied it was ideal for soaking up the luscious curry, and before long, the claypot was wiped clean. May, who prefers to pass on prawns, slid her share my way. I did not bat an eyelid; clearly, the universe was smiling on me again.
Among the favourites was the frog in rice wine with Chinese yam (Dioscorea opposita) and black fungus (RM60++). The light, nourishing broth carried the gentle fragrance of rice wine, while the tender frog meat and earthy black fungus came together in comforting harmony. The addition of Chinese yam, with its smooth texture somewhere between potato and bangkwang, added a subtle natural sweetness to the dish. The soup was so good that we ladled out every last drop from the claypot.
The homemade tofu with minced pork, salted fish and mushrooms (RM50++) is a familiar Chinese favourite, often found in chu char restaurants as well. The soft, silky tofu was topped with a savoury blend of minced pork and mushrooms, accented by the bold, salty punch of salted fish. The dish leaned slightly on the salty side, which is why, when I cook it at home, I usually add diced prawns for a touch of sweetness and go easy on the salted fish. Another lovely ingredient I would add is some golden, crispy fried lard (bak yu phok), which imparts texture and richness. Truly, anything cooked with lard simply tastes better.
For vegetables, we chose the straightforward stir-fried Hong Kong kailan with garlic and mushrooms in a ginger sauce (RM50++) and the classic bitter gourd with scrambled egg (RM40++). Both were cooked just right, vibrant and fresh, bringing a crisp, cleansing contrast to the richer dishes on the table.
The final dish to arrive was Wu Jia’s signature pork ribs (RM180++), the star of the evening, with just one massive piece per person. The ribs came piping hot, huge and glistening, filling the room with a mouth-watering aroma. We had to wait a few moments for them to cool slightly before digging in with our hands; disposable plastic gloves were thoughtfully provided. The tender meat, coated in a glossy, slightly sweet and piquant glaze, was utterly scrumptious. Ribs somehow taste better when eaten bare-handed— something primal, almost caveman, yet thoroughly rewarding.
We all go a long way back to our Form Six days at Han Chiang High School (1986 to 1987), and through the decades, our friendship has only grown stronger. We have watched one another’s families blossom—children growing up, some even becoming parents themselves. Khoon Lee and May are now proud grandparents. What makes this bond so special is the sincerity we share. We need friends who are unbashful in speaking their minds, yet sensitive enough to sometimes remain silent and simply be present; friends ready to lend a helping hand or a listening ear, but above all, fun and caring friends who do not judge. Friendships like this are rare, and I count myself lucky to have such good ol’ friends. Whether we meet for a simple meal, an outing, or a holiday together, every reunion feels like stepping back into Form Six, filled with laughter, warmth, and that effortless understanding that comes from knowing one another very well.
Knowing that the meal would be hearty and rich, I opted for a larger-than-normal lemon meringue tart instead of a traditional birthday cake. Ms Nely Koon from Passion Heart Café bakes some of the most fabulous cakes in Penang, and she is my go-to whenever I want something special. The tart was a show-stopper, eliciting wide-eyed admiration from everyone. As the candles and sparklers were lit, we all joined in a jovial Happy Birthday song for Tin Tin, the birthday girl. She made her wish and blew out the candles.
When it came to savouring the lemon meringue tart, I thought the tangy pie would provide a fitting conclusion to the feast. However, not everyone knew how to appreciate it. Worse still, the ladies were removing the whipped cream—afraid that it would automatically add inches to their hips—the very part that balanced the tartness of the lemon curd. So much drama over the birthday tart! In the end, I could not let the meal finish on such a note, so I ordered each a serving of chilled honeydew with sago pearls and ice cream. That was met with unanimous approval.
Our private room at Wu Jia was spacious, comfortable, and came with a karaoke set. As the evening wound down, song were belted out, including “Peng You” by Alan Tam. We were all singing along with it, our voices blending with laughter and the quiet clink of teacups. The lyrics, about loyalty and lasting bonds, carried a meaning that echoed in our hearts.
Before we left, I thanked Ms Catherine Khaw, the manager of the restaurant and a close friend of my family, who had taken such wonderful care of us throughout the meal. Her warmth and attentiveness added that final, personal touch to an already memorable evening. She also generously waved the cost of the dessert. Wu Jia impressed us on every front with its delightful Chinese cuisine, attentive service, and a chic contemporary setting. It has long been one of the restaurants our family returns to, especially for birthdays and anniversaries.
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Written and photographed by Adrian Cheah
© All rights reserved
18 August 2025
Wu Jia Chinese Restaurant (M) Sdn Bhd
2-3-11, Bangunan Lip Sin, Lebuh Pekaka 1, Taman Pekaka, 11700 Gelugor, Penang
T: +6012-481 2789
Open 11:45 am–3 pm, 5:45–10 pm daily
Wu Jia Chinese Restaurant was incorporated on 31 December 2019 and became part of the WJ Group in 2021. Restaurants under the WJ Group in Penang include Wu Jia Chinese Restaurant in Sungai Dua; Wu Five Ten Chinese Cuisine in Tanjung Tokong; Ryujin Dining, Talent Kitchen, and T Palace Modern Cuisine in Bukit Mertajam; and W World in Drury Lane.
In May 2025, the restaurant completed its refurbishment, creating a spacious dining environment in calm, earthy tones with refined décor, complemented by six private rooms for exclusive gatherings. A brand-new aquarium section now showcases live seafood, offering diners a glimpse of the day’s freshest catch.