Set up your own 2- or 3-course lunch at Blacklinen

Situated on the ninth floor of The Millen Penang, Blacklinen, a contemporary grillroom, now offers a thoughtfully composed lunch set, inviting diners to experience its Michelin-recognised kitchen at a more approachable price point. Diners may choose between a 2-course set at RM78++ (starter or dessert with a main) or a 3-course set at RM98++ (starter, main, and dessert). The one-page lunch menu is concise, with options of four starters, three mains, and two desserts. A handful of additional items are also available à la carte for those who wish to explore further.

Blacklinen came highly recommended by a good friend, and my interest was further piqued after reading on its website that the restaurant seeks to “elevate the art of grilling from skill to artistry.” In 2026, Blacklinen was featured in the Michelin Guide as a Michelin Selected restaurant.

For this luncheon, I was joined by two dear friends, Cindy Lee and Dorothy Wang. It was our first visit, and we were eager to discover what Blacklinen had to offer. After perusing the menu, we settled on the following selections.

Starters

The Niçoise Salad arrived first, inspired by the classic French dish from Nice on the Mediterranean coast, originally a simple mix of garden vegetables and preserved fish. Blacklinen’s version featured lightly torched tuna slices, baby potatoes with skins intact, hard-boiled eggs, cherry tomato halves, avocado, zucchini, and pickled onions, all brought together with a mustard vinaigrette that provided brightness and balance.

The Caesar salad, a 20th-century creation by Caesar Cardini in Tijuana, was traditionally built on romaine lettuce, croutons, Parmesan, and a creamy dressing. At Blacklinen, the Charred Baby Romaine offered a clever interpretation of this classic. Topped with beef bacon chips and Parmesan, the lightly charred leaves imparted a smoky aroma that elevated the dish further.

We also shared the Wild Mushroom Soup, thick and comforting, drizzled with crowned with truffle cream, garlic croutons, and diced parsley. Its deep umami flavour and slightly coarse texture gave the pottage-like soup welcome character and bite.

Mains

The Aged Rainbow Trout was a standout. It was served with charred zucchini, eggplant, and red peppers, accompanied by a béarnaise Armagnac sauce. Armagnac, a French brandy from the Gascony region in Southwest France, adds subtle warmth and depth to the classic herbaceous, buttery sauce. The fish, with its crisp skin and moist, delicate flesh, flaked easily under the slightest pressure of the fork. I would certainly return to Blacklinen for this dish alone.

We were fortunate to arrive early that afternoon and learnt that only two portions of the trout were available. Prompted by this, I placed my order immediately, a decision I was immensely glad I made. Indeed, the chefs at Blacklinen have mastered the art of grilling, preparing flame-kissed dishes with remarkable care and precision.

The Roasted Chicken (whole leg) was equally satisfying. It was tender, well-seasoned with aromatic herbs and spices, and served with coarse-grain mustard and a petite potato salad. If roasted chicken is your comfort food of choice, this is one to add to your list.

Desserts

Saving room for dessert proved worthwhile. I had been hoping to order a soufflé to celebrate my birthday, but learned it was available only during dinner. So we chose the Classic Tiramisu and the Apple Tart. The tiramisu was assembled tableside, adding a touch of theatre to the dining experience. Sheena Nalzaro, our server, began with a base of chocolate chiffon, pre-soaked in coffee and Kahlúa syrup, layered it with mascarpone, added halved, well-soaked ladyfingers (also called savoiardi), and topped it with a generous amount of mascarpone. A light dusting of cocoa powder completed the presentation. Creamy and sinfully delicious, this tiramisu was utterly memorable.

Sheena once worked at 1885, a fine dining restaurant at E&O Hotel (which has since closed), preparing tableside crêpe suzette. She was a joy to watch, professional in her presentation, and explained each step with clarity and poise.

Another dessert we savoured that afternoon was the Apple Tart, made with tart Granny Smith apples and a layer of almond cream, served with a scoop of butterscotch ice cream. Lightly spiced with cinnamon, this aromatic “sandwich” dessert was equally fitting to conclude the meal.

After dessert, we were treated to a lovely surprise: Sheena returned with a complimentary slice of chocolate cake, complete with a celebratory birthday touch. Such thoughtful gestures go a long way; they touch the heart and leave ripples of lasting goodwill.

By the end of the meal, Cindy and Dorothy were thoroughly charmed by the quality of the food, the contemporary yet comfortable ambiance, and the warm, attentive service. On the spot, they unanimously decided to book Blacklinen for their upcoming mini class gathering during Chinese New Year. The lunch had been meant as my treat, but in the end, Cindy and Dorothy insisted on picking up the bill.

A Penang Perspective

Knowing how prudent Penangites can be, promotions like these offer a welcoming entry point to sample the food. Once the quality and value are experienced, many, myself included, would be happy to return. Too often, we encounter establishments that charge a premium yet fail to deliver on flavour, execution, or service. Penangites dislike being hoodwinked, which makes us cautious diners.

Running a restaurant is never easy. Beyond managing manpower, overheads, and supply chains, chefs must maintain staff morale, ensure ingredient quality, craft enticing menus, meet customer expectations, and stay ahead in a fiercely competitive market. Above all, however, nurturing long-term relationships with returning patrons should never be underestimated. I return to certain establishments time and again not just for the good food, but for the people who make the dining experience memorable. Ultimately, it is the human connection that lingers longest.

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Written and photographed by Adrian Cheah
© All rights reserved
8 January 2026

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Blacklinen
The Millen Penang
Level 9, 55 Jalan Sultan Ahmad Shah, 10050 George Town, Penang
T: +604-5658899, +6019-491 7168
Open: Tuesday to Sunday: 12–2:30 pm, 6:30–10:30 pm (last call: 9:30 pm)
Monday: Closed

Blacklinen is a private establishment and is not operated by The Millen Penang.
The stylish dining room is warmly lit, creating an intimate setting for relaxed dining. Dark polished tables and ember-toned chairs set the mood, echoed by mirrored ceilings. A small private dining room is also available by reservation.

The dinner menu features dry- and wet-aged beef cuts, lamb, duck breast, fish, seafood, chicken, and classic steakhouse favourites. Its uncomplicated approach allows quality meats and produce to shine. A well-curated wine list accompanies the experience.

Postscript

At the entrance, gleaming custom-made dry-aging cabinets display premium cuts of meat and fish, alongside wine cellars, adding a rustic and artisanal touch to the décor. Many diners may find this inviting, as it showcases the quality of the ingredients and the care behind each dish. For me, however, seeing a fish hanging and shelves of aging ribs prompted a very different reaction: aiyooooooo… why? I prefer to be surrounded by life and positive energy, like fresh blooms, rather than reminders of death and sacrifice for my benefit. I realise this may sound overly sensitive, but experiences from childhood, such as plucking the feathers of a freshly slaughtered chicken, still linger with me. Mum had scared me for life… cue the tiny violin… crocodile tears ON... fake sob, fake sob...