Chicken mushroom pot pie and oxtail soup are reminiscent of the staples found at Tip Top six decades ago

Those growing up or living in Penang over the last six decades would remember the ‘Tip Top’ and ‘Top Top’ eateries (then called snack bars) with great fondness.

The Yaw family patriarch was a Hainanese chef working in an expatriate house in Penang back in the day, where he mastered the art of baking ‘angmoh’ (a descriptor used mainly in Malaysia and Singapore to refer to white people) treats such as cream puffs and cakes.

Mr Yaw Senior also whipped up Hainanese classics like chicken pies, oxtail soup, mutton puffs and chicken chop for his lucky employers.

The Yaw family later set up Tip Top in Pulau Tikus where locals used to go to enjoy the above eats and more and also indulge in ‘Merry Widow’ ice cream, milk shakes and banana splits.

Tip Top later morphed into Top Top (helmed by Yaw Senior who later passed on the reins to one of his sons fondly known as Ah Yaw) and the business today is known as Yaw’s Roast and Grill.

The eatery today operates as a garden cafe in a not-so-secret location at Gerbang Midlands, still in Pulau Tikus.

Ah Yaw’s son Kevin has taken charge of the family business under the watchful eye of his father. They are assisted by Kevin’s mother Chin, and wife Nana.

The breakfast offerings from Thursday to Sunday are worth checking out. Otherwise dinner is served from Tuesday to Sunday.

In the case of this spot, where nostalgia is served with plenty of smiles and warm hospitality, the-proof-of-the-pudding-lies-in-the-eating, applies.

And I am selfishly happy that this spot remained under the radar of the Michelin food inspectors who descended on Penang last year!

Kevin Yaw is now the third-generation chef who serves up Hainanese nasi lemak for breakfast

Ah Yaw’s mutton puffs remain a firm favourite with diners