Upgrade to a 3-course set meal at Déjeuner Bistro Penang
Choosing a restaurant for Mother’s Day was a decision I approached with care. The luncheon would bring together three generations of my family, from my 92-year-old Mum to my 23-year-old daughter. I wanted a place where everyone would feel comfortable, and where the meal itself would be worthy of the occasion.
Across Penang, many restaurants were presenting specially curated Mother’s Day menus and lavish dining promotions. Yet what mattered most to me was sincerity—a restaurant that offered consistency, warmth, and the sense that everyone around the table would leave happy.
That was what led me to Déjeuner Bistro Penang. Over the years, I have come to appreciate Chef Jackson Yee’s dedication to his craft and the genuine care he brings to each plate. There is a sense of thoughtfulness in the way he approaches food, from the quality of the ingredients to the balance of flavours and the final presentation. Together with his wife Eunice, who manages the restaurant, they have created a dining space that feels welcoming and personal.
French-inspired cuisine forms the backbone of Déjeuner’s menu, complemented by subtle Asian influences that enhance both flavour and texture. Portions are generous, reflecting a dining sensibility that values satisfaction as much as refinement, something many Penangites appreciate.
Since opening in June 2022 as Lumiére, the restaurant operated for four years along the same street as the well-known Teochew cendol stall off Penang Road. In 2026, it relocated to 136 Victoria Street and was renamed Déjeuner Bistro Penang, where it now offers a more spacious dining environment with seating for approximately 30 to 40 guests.
For diners wishing to indulge a little more, any preferred main course can be upgraded to a three-course set meal, complete with a starter or soup and dessert, for an additional RM25.
To begin the meal, complimentary slices of warm wheat grain bread were served with homemade butter. For starters, diners could choose from three options: soup of the day, prawn tartare, or Caesar salad.
The prawn tartare had a well-balanced combination of diced prawns, finely chopped onions, tomatoes, and fresh dill, brought together with a tangy lemon dressing. Light and vibrant, it was a refreshing way to whet the appetite.
At that luncheon, the soup of the day was carrot soup. My Mum opted for the silky-smooth offering, which set a warm and soothing tone for the meal.
For the main course, the confit de canard (duck confit, RM49++) was a popular choice. According to Chef Jackson, the duck leg was first marinated in a rosemary salt infusion before being sous vide in fat for 24 hours at a low temperature of 60°C. Before serving, it was pan-fried until golden to achieve a crisp skin while keeping the meat tender and succulent. The dish was served with pumpkin purée, French beans, and a confit tomato, as well as balsamic vinegar and glazed berries adding a subtle balance of acidity and sweetness. Considerable care went into preparing this classic French dish.
Confit comes from the French verb confire, meaning “to preserve”. Confit de canard is traditionally associated with the people of Gascony in France. Even today, it remains a beloved staple in French cuisine, valued for its versatility and depth of flavour. It can be enjoyed cold in salads, incorporated into cassoulet, or used to enrich pasta dishes.
Another main course to consider was the macadamia nut-crusted sea bass (RM49++). The pan-seared fish was served on a bed of stir-fried Brussels sprouts with bacon, accompanied by silky-smooth potato purée, a confit tomato and a white wine butter sauce.
Not to be missed was the truffle chicken roulade (RM59++), paired with salted asparagus, potato pavé, truffle sauce, and a confit tomato. The roulade, filled with truffle-infused chicken mousse and spinach, was wrapped in bacon strips and pan-fried until crisp. Chef Jackson’s decision to use chicken thigh in this dish worked particularly well, resulting in meat that was tender and succulent.
The 7-day dry-aged Iberico collar steak (RM89++) was served with crispy roasted potatoes, an apple salad, and a confit tomato. The well-marbled pork was juicy and flavourful, with a depth that stood out on the menu. The matchstick green apple salad added a refreshing acidity, balancing the richness of the meat. It remains one of my favourite dishes at Déjeuner.
Other mains include Wagyu sirloin, wine-braised oxtail, premium short ribs, aged steak, and lamb shank, offering a range of heartier choices.
For dessert, we chose the tiramisu infused with a hint of Baileys Irish Cream, alongside a warm chocolate brownie served with a scoop of ice cream. These sweet treats brought a fitting end to the luncheon.
The warm, modern-chic interior, with its dark tones contrasted by white tablecloths and black floral motifs, created a comfortable and composed dining space. The open kitchen concept added another layer of engagement, offering diners a glimpse into the energy of the kitchen and the team in their element.
It is always a pleasure meeting Chef Jackson and Eunice, whose warm hospitality makes you feel right at home. A good meal, after all, should never feel rushed, especially when shared in good company. My mum enjoyed the beautifully plated dishes, and I am deeply grateful to still be able to hug her and tell her how much she means to me. Everything good in me began with her... literally.
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Written and photographed by Adrian Cheah
© All rights reserved
10 May 2026
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Déjeuner Bistro Penang
136, Lebuh Victoria ,10300 George Town, Penang
Open 12:00 noon – 3:00 pm; 5:30 pm – 9:30 pm daily except Thursdays
T: +6017-542 3188
Derived from the French word déjeuner, meaning “to break the fast", the name evokes the simple yet universal act of beginning a meal after a period of rest. In modern French usage, it most commonly refers to lunch or a midday meal.