Chef Sue Ching

There was a path once.

The winds, once harsh,
softened into something kinder,
like waves settling after a storm
carrying with them
the scent of what was waiting to bloom.

Petals unfolded without urgency,
flowers opening to the light,
leaves reaching for the sky,
and somewhere in between
life begins to move again.

Not all at once,
but just enough
to remind us

After every still season,
there is always a moment,
soft as path draw by unseen hands,
as if fairy had passed through,
leaving behind a kind of wonder.

And when we turn back,
we find it waiting for us,

Like a single star
lingering in the early spring sky,

Guiding two hearts
that never truly forgot
how to find their way back to warmth,
to each other.

When everything begins again,
gently, in it’s own time.

Spaghetti is King.

I didn’t say it — Chef Andreas Papadakis did. And I couldn’t agree more.

Of all the things I love making from scratch, pasta — especially spaghetti — remains my favourite. There’s something deeply instinctive about working the dough by hand. As I knead and fold it, you can feel the texture transform — strength and elasticity forming beneath your palms.

Fresh pasta has a character that store-bought simply cannot replicate. It takes time and intention, which is why I don’t rush it. When it’s on the menu, it’s because the moment calls for something truly special.

I don’t use a pasta machine — just tradition, patience, and a bit of arm strength (thank you, Pilates and weight training).

And of course, pasta is only as good as the sauce it carries.

For this dish: French Blue Lobster, gently grilled over coals. The sauce is built from the lobster head, enriched with crab broth and a touch of cognac — deep, silky, layered. The fresh spaghetti cooks in minutes before finishing in that sauce, where it absorbs every bit of flavour.

The way it holds the sauce — every strand coated — is exactly why spaghetti is king.

Good food takes time.
And it’s always worth it.

Honoured to be featured in Channel News Asia’s Penang food guide, sharing some of my favourite local spots.

Always a joy to celebrate the city’s incredible food scene. Grateful to be part of it.

Link here: https://cnaluxury.channelnewsasia.com/experiences/where-top-chefs-eat-penang-malaysia-260331

I’m feeling so grateful today. 💛

Thank you and for sharing about so thoughtfully, and to for capturing these moments so beautifully.

Thank you Peter, for bringing me the copy, and Aik Wye for the connection that made this happen.

I’m truly honoured to be featured alongside so many inspiring talents in this issue. Moments like this remind me how much of a team effort every step of this journey has been.

Thank you so much for the support ❤️

NEW SET LUNCH PROMO 📍THIRD CULTURE DINING, P. Tikus, Penang Back for more French cuisine curated by Chef Sue Ching. Great food and service, exquisite dishes with premium quality ingredients & taste, also the art on plate. Wine selection is available. New 3 Course Set Lunch at RM68/pax; 15% discount for Senior Citizen. It’s including: Pumpkin Soup, Main course selection and Sorbet/Coffee. During June, Ala Carte is available as on below picture. Menu will be updated monthly. Staffs and Chef are friendly, helpful and informative. Spotted Chef’s article in In-Flight Malaysia Airlines magazine, Bravo! The Chief Editor herself visited Chef’s private dining and loves her food. Parking is at big front yard, quite big area. Highly recommended! 📍 Third Culture Dining 19F, Codrington Ave, George Town, Penang ☎️ 012-827-2413 ⏰ Daily except Wednesday 11.30am-2.30pm and 6-10pm #penang #penangrestaurant #thirdculturedining #chefsueching #finedining #privatedining #penangprivatedining #destination #foodreel #foodjournal #foodreview #foodheaven #foodblog #kulinerpenang #foodpornmalaysia #duckleg #grilledfish #irishbeefstew #sorbet #coffeeoftheday #mushroompasta #featuringchef #jommakan #makandimanapenang

Specials at Third Culture Dining

We’re bringing a few new dishes to the table this month — hearty, seasonal, and perfect for lunch or dinner.

🍲 Irish-Style Beef Stew
Beer-braised beef with house mash, carrots, grilled onions, and rich gravy.

🍝 Seared Scallop & Cherry Tomato Pasta
With blistered tomatoes, shellfish sauce, and cavatappi pasta.

🔥 BBQ Lamb Shoulder
Cooked over charcoal with lamb jus, mint jelly, smoked eggplant, and pickled carrots.

🧈 Brown Butter Seared Cod Cheek
White wine butter sauce, chives, and charred leeks.

🥩 Hida A5 Tenderloin Steak
A5 Wagyu is known for its fine marbling and tenderness. Very limited portions — pre-order recommended.

Reservations are open — feel free to message us to book your slot.

We look forward to cooking for you.

Alright, story time—but feel free to skip if it’s too long.

Recently, I finally got to cook for someone really special—my dad. He and my stepmom had always wanted to visit me in Penang, but the timing was never right. Even though I’ve been cooking professionally for years, I’d never had the chance to serve them a proper meal—not since culinary school in France, which feels like a lifetime ago.

He wasn’t sure what to expect—he’s not familiar with French food, let alone fine dining—but I cooked from the heart and served our best seasonal menu at Third Culture Dining. Watching him enjoy every bite was emotional. Pride, joy, gratitude—it felt so full circle. He’s the one who taught me how to make my first omelette when I was ten.

Food has always been our bond. I still remember how excited I was to open my packed lunches in Primary 1—prepared by my dad. Sushi, nasi lemak, ham and cheese sandwiches… and sometimes I’d cheekily request bak k*t teh with rice. Meanwhile, my classmates queued for fish cakes and beehoon soup. I felt like the luckiest girl.

Thank you, Dad—for always showing up in your own way, for being my quiet strength, and for embracing life’s changes with such positivity. I’m really enjoying this chapter of our father-daughter relationship as adults. Seeing you happy makes me just as happy.
Happy Father’s Day.

Happy Mother’s Day to my first teacher, my strength.

In the midst of everyday life, it’s so easy to get swept up in work and responsibilities, and forget the one who gave us life.

Mother, thank you for your quiet strength, your sacrifices, and the way you always believed in me.
⠀
This Mother’s Day, I want to honour the woman who gave me life — and the one who quietly, steadfastly inspired me to become the best chef I can be.
⠀
Happy Mother’s Day ❤️

Third Culture Dining has been featured in Malaysia Airlines’ in-flight magazine as one of the “12 Reasons to Love Malaysia.” Seeing our small, independent space in Penang highlighted this way is truly an honour.

Thank you to everyone who has dined with us, shared conversations over a meal, and supported what we do. This journey has been shaped by the incredible people who walk through our doors, and we’re grateful for each and every one of you.

If you’re flying with Malaysia Airlines this month, have a read! And if you’re ever in Penang, we’d love to welcome you to our table.

A special thank you to Tara, Editor of Going Places Magazine—this wouldn’t have been possible without you.

Third Culture Dining isn’t just a place to eat—it’s an intimate, curated dining experience shaped by the women who have supported me along the way. As a boutique private dining concept, it thrives on the energy, talent, and quiet generosity of those who believe in what we do. From the talented all-women team running our kitchen to the silent forces who have quietly opened doors, this journey wouldn’t have been possible without them.

Recently, I bumped into someone I hadn’t seen in years—a woman who played a pivotal role in my journey. At the very start of Third Culture Dining, she was the first to push me forward, introducing me to a world I never imagined stepping into. Because of her, I built connections, earned the trust of corporate clients, and grew in ways I never thought possible. She remains a quiet force in the corporate world, someone who uplifts others without seeking recognition, and for that, I am endlessly grateful.

Then there are guests like and her friends—people who started as diners and have since become part of this journey. They return time and again, not just for the food but for the experience we create together. My all-women team brings each service to life, ensuring that every dinner is more than just a meal; it’s a reflection of the heart and soul poured into this space.

In the midst of all the tasks I handle daily, there’s one moment I always treasure—cooking alone in the kitchen while the team takes a break. It’s a quiet time for me to slow down and focus on preparations that need extra attention or tasks I prefer to do myself. These moments remind me of the simple joy of being hands-on with the ingredients.

Working closely with each product helps me better understand the little things that influence the way we cook and prepare. It also gives me a chance to refine recipes and make sure every dish reflects the love and care we put into our food.

I’m incredibly thankful for my amazing team. They’re always quick to adapt—even when I change things up or tweak the vision for a dish after we’ve discussed it. I couldn’t do this without their support.

Here’s a little glimpse of what we’ve been up to lately:
1️⃣ Working with fresh flower crab 🦀
2️⃣ Bringing back the Guinness Stout Beef Stew—finally! 🍲
3️⃣ Crafting Vegetable Parmesan Tartelette 🥧
4️⃣ Making puff pastry by hand, in the heat of mid-30°C temperatures—it’s all part of the process!

Every dish we create has a story, and these are just a few of ours. Thank you for being part of the journey. 💛