A 6-course set at Wu Jia where size matters, especially the abalone and prawns
Do you know that eating a meal with someone can actually be good for your health, and maybe even your longevity?
Most of us think of food as fuel or indulgence, but research tells a deeper story. Dr Will Bulsiewicz, a leading gut health expert, explains that sharing a meal reduces loneliness and stress, which in turn supports gut health; and chronic loneliness can harm health as much as smoking cigarettes. (The Diary of a CEO, 2026) Similarly, studies show that communal meals release oxytocin and endorphins, strengthen social bonds, lower cortisol, and improve mood and overall wellbeing. (National Geographic, 2023)
I thought of this as I sat across from my good friend Auck Seng in a private room at Wu Jia Chinese Restaurant, a six-course luncheon laid out for an exclusive birthday celebration, my 58th, an annual ritual shaped by the simple act of sharing a table with someone who mattered. The day’s earlier podcast had stayed with me: “I would advocate for people to have lunch with another person… Feeling socially bonded to another person… Loneliness will destroy your longevity faster than just about anything…”
To plan for this luncheon, I had personally called Ms Catherine Khaw, the restaurant’s manager and a close friend of my family, to make the booking and arrange the six-course set. As always, everything was handled with care. Wu Jia has long been one of those places our family returns to for birthdays and anniversaries. That afternoon, a personal waiter attended to us throughout, attentive and intuitively present, yet always respecting our privacy throughout the meal.
The meal began with a warm, comforting bowl of double-boiled pork ribs soup. It was clear and restorative, infused with dried scallop, dendrobium, bamboo fungus, and fish maw. These deep, nourishing flavours can only be achieved with time, clearly illustrating the care and patience that went into preparing this bowl of goodness.
Next, a platter of three petite offerings arrived: a honey sweet potato char siew puff, sliced pork belly with a garlic paste, and a charcoal-grilled eel tartlet. Each appetiser carried its own distinct character, collectively awakening the palate and setting the tone for what followed.
A luxurious dish of prized ingredients arrived with understated confidence: South African abalone, braised until tender, accompanied by a gelatinous slice of sea cucumber, a plump flower mushroom, and bright green broccoli, all smothered in a rich, umami-laden sauce. This combination of ingredients is a classic Cantonese banquet dish reserved for special occasions, with each element chosen for both its flavour and its meaning—abalone symbolising prosperity, sea cucumber representing health, and flower mushroom contributing richness and depth. A dish that conveys blessings of prosperity, health, and joy, befitting the occasion and marking an auspicious way to begin 2026.
The meal continued with the steamed grouper fillet, served on a lotus leaf and topped with heaps of thinly sliced raw onions, julienned green apples, tomato, chillies, and fresh herbs. The course was almost like a salad, light, refreshing, and vibrant. I especially loved the chef’s signature savoury sauce, enriched with crispy golden cubes of lard that brought the dish together beautifully.
By the time the imperial noodles with tiger prawn in kam heong sauce arrived, conversation had naturally slowed—not from lack of words, but because some dishes demand your full attention. The large prawn was butterflied and grilled, stretched nearly the entire diameter of the plate. It was plump and naturally sweet. The noodles, that accompanied the prawn were delicious especially when enjoyed with the fiery sambal belacan served on the side. This showstopper offering proved, tongue in cheek, that sometimes size really does matter, especially when it comes to prawns.
Just before dessert was served, the waiter brought in a plate of two pink peach bao filled with lotus seed paste. A powerful symbol of longevity, health, and immortality, the bao were complementary, and Auck Seng and I were only too happy to share in the blessing they represented.
As we savoured the peach bao together, I was reminded of how rare friendships like Auck Seng’s are, treasures forged back in 1984 at St Xavier’s and still deepening decades later. Being a friend means showing up in grief and in joy, offering advice when needed, stepping back when it matters, and witnessing life’s milestones—losses, triumphs, children growing up, the quiet passage of ordinary days. Sharing this meal today reminded me that such friendships are living, breathing parts of life, and I am grateful to keep him in my inner circle.
To conclude the delightful parade of courses, a refreshing lemongrass jelly dessert was served. It was topped with a medley of intriguing ingredients, including strawberry, lychee, popping boba, biji selasih (basil seeds), and pomelo pulp. It was such a playful and vibrant finale, light yet layered, leaving the palate refreshed and satisfied.
At RM168++ per person, the set menu was thoughtfully curated, but what made the afternoon truly memorable was Auck Seng’s generosity and company. Wu Jia impressed us on every front with attentive service, a chic contemporary setting, and refined Chinese cuisine executed with care. However, in an age where presentation is part of the pleasure, more distinctive tableware could have further amplified the beauty of the dishes, an evolution that would allow the visuals to rise to the level of the flavours. Yet the deepest nourishment came from sharing the meal—the intangible “food” that feeds connection, laughter, memory, and life itself. As research reminds us, meaningful social bonds support not only happiness but even longevity, so make it a point to share a meal with the family and friends who matter most.
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Written and photographed by Adrian Cheah
© All rights reserved
5 January 2026
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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.