RM68+ never tasted so good: set lunch at Third Culture Dining
There is a spellbinding magic when tradition meets innovation, when culinary techniques rooted in European precision are combined with passion and local ingredients to create something truly sedap-licious. At Third Culture Dining, the three-course Lite Set Lunch, priced at RM68+ per person, is a standout offering, especially considering the cost of such thoughtfully selected produce. As a Penangite, we are always on the lookout for great value, and I was simply charmed by this unbelievable offer.
The culinary creations at Third Culture are crafted by Chef Sue Ching, whose refined dishes speak of both precision and soul. Trained at the prestigious L’Institut Paul Bocuse in Lyon, France, she honed her craft not only in classrooms but in the demanding, high-pressure kitchens of Michelin-starred restaurants across Europe. Yet, like all truly great chefs, her brilliance lies not in pedigree alone, but in her depth of knowledge, quiet confidence, and fiery passion for the culinary arts.
My daughter Jean and I were drawn to Third Culture that afternoon not only by its accessible price point, but by the anticipation of a thoughtfully prepared and memorable luncheon.
The first course was a warm roasted pumpkin soup, served with a thick slice of garlic toast. Velvety and comforting, the soup had the gentle sweetness of pumpkin and subtle roasted undertones.
The second course offered three main options, each one equally enticing. After much deliberation, I opted for the BBQ duck leg, lacquered in a deep mahogany glaze and nestled on a bed of creamy house-made mash. Parts of the duck skin had taken on a crisp, roasted finish, while the pink flesh beneath remained firm yet tender, offering just enough resistance to retain its character.
The meat did not fall off the bone, a common trait in duck confit that I have encountered far too often. That texture reminds me of Chinese chicken herbal soup, where hours of stewing draw all the nourishment into the broth, leaving the meat sadly bland and depleted. Many duck confits I have tried tend to share the same texture—soft to the point of collapse—and taste primarily of duck fat, lacking nuance or distinction. Thankfully, Chef Sue Ching’s BBQ duck leg was nothing like that! The meat was bold and aromatic, layered with flavour. A lovely duck gravy tied everything together beautifully.
Creamy, smooth, and whipped to a light, cloud-like fluff, the mash was glorious. Although I have yet to taste Joël Robuchon’s legendary pommes purée, I would like to think he might have given this a gracious nod.
Jean’s plate was altogether different, yet equally triumphant. She ordered the charcoal-grilled sea bass, its crispy skin snapping like the best “sio bak” (roast pork crackling), a comparison she gleefully made between bites. The fish was moist, flaking at the nudge of a fork. And the lemon butter sauce added just the right amount of zing to the dish. It was also paired with the same dreamy mash and a light salad on the side.
The third option was the mushroom truffle pappardelle, one I have marked down for my next visit. I love the umami richness and earthy depth of mushrooms and truffles. Did you know that although often grouped together with mushrooms, truffles are not technically mushrooms? Both belong to the fungi kingdom, but truffles grow underground in symbiosis with tree roots, whereas mushrooms typically sprout above ground. Unlike the familiar stem-and-cap mushrooms, truffles are knobbly, aromatic tubers prized for their intense flavour and rarity. So the next time you savour the earthy allure of truffle in a dish, know that you are tasting one of nature’s most luxurious "hidden" treasures.
To complete the meal, the third course offered a simple choice: sorbet or ice cream of the day, or tea or coffee. We both leaned towards ice cream—mine was a classic vanilla, while Jean, ever the chocophile, went for a rich scoop of chocolate.
Third Culture Dining is more than just a name—it draws inspiration from the idea of the “third culture", a concept that refers to individuals raised between different cultural worlds who create a blended identity uniquely their own. This ethos is reflected beautifully in the restaurant’s offerings: thoughtful dishes crafted with global influences, rooted in heritage yet brave enough to experiment and explore. With warm hospitality and scrumptious fare, we will most certainly be back and would not hesitate to shout our praises from the mountaintop. For those planning a dinner visit, there are curated 4-course set meals available (RM150+ per person), as well as a selection from the à la carte menu.
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Written and photographed by Adrian Cheah
© All rights reserved
17 July 2025
Third Culture Dining
19F, Codrington Avenue, 10350 George Town, Penang
T: +6012 827 2413
Lunch: (walk in) Thursday – Monday from 11:30 am – 3:00 pm (2 pm last order)
Dinner: (by reservations only) Wednesday – Sunday from 6 pm – 10 pm