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Alana and The Secret Life of Trees at Night

Book One
by Keith Hockton
Illustrated by Winnie Cheng
Design and layout by Adrian Cheah, ACEK Creative Solutions

Alana and The Secret Life of Trees at Night

Trees are magical.

Trees tell stories, love, walk, dance and sing and have done so for thousands of years. When you start to think a tree is just a tree, think again, for at night their world comes alive and they get up to all sorts of secret tree business.

Alana and The Secret Life of Trees at Night is an enchanting story about a 10 ¼ year old girl with rainbow coloured hair who loves trees.

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The Armenians of Penang

Nadia H. Wright
Design and layout by Adrian Cheah, ACEK Creative Solutions

The Armenians of Penang

Why is there an Armenian Street in Penang? This quaint, narrow street draws visitors from around the world but there is little to explain the legacy of Penang’s small, bygone Armenian population, after which it was named.

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Abdul Rashid Abdul Razak – a self-taught artist of great talent

"In portrait painting, likeness is crucial"

Abdul Rashid Abdul Razak © Adrian Cheah

Under the guidance of his father, Abdul Rashid Abdul Razak honed his artistic skills at a very young age. He was just nine years old when he earned his first commission – a portrait in oil which he sold for RM80.

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CHINESE CUISINE AT PUTIEN

PUTIEN restaurant © Adrian Cheah

We started our dinner at PUTIEN restaurant at Gurney Paragon Mall with the Starters Platter which had an assortment of four PUTIEN delights. They were cold pig's trotter jelly, seaweed with mini shrimps, braised pig intestine and braised bean curd. The cold dish of pig's trotter jelly topped with a dark chilli paste was packed with flavour and collagen. I enjoyed this dish very much.

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The culinary legacy of the Nyonyas

Nyonya cooking © Adrian Cheah

Historical records suggest that when Chinese migrants arrived in then Malaya, they brought with them several culinary styles, among them Hakka, Hainan, Foochow, Canton and others. One style of cooking which metamorphosed out of these 'prototypes' is known today as Nyonya or Peranakan cuisine, a combination of Chinese and Malay flavours.

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PIA St. Patrick’s 2019 Ball at E&O Hotel, Penang 

PIA 2019 St. Patrick’s Ball © Adrian Cheah

Penang Irish Association celebrated St. Partick's Day on Saturday, 9 March 2019 at E&O Hotel with the theme: "A Glimpse into Irish Literature – Celebrating The Nobel  Quartet". Here is a pictorial essay of the vibrant merry-making photographed by Adrian Cheah.

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Murtabak – a hearty meal all by itself

Penang Murtabak © Adrian Cheah

Hameediyah Restaurant in Campbell Street serves good Murtabak. Established in 1907, this is one of the oldest Indian restaurants in Penang.

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"Roti! Roti!", the lure of the bread man

Penang bread man © Adrian Cheah

The 'roti man' or bread vendor is quite a common sight in Penang. They are usually on their rounds in the mornings and from tea time, plying their stock-in-trade in a road contraption that resembles a hybrid between a motorcycle and a 'meat safe'.

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Fresh and colourful Nordic cuisine

We have a better understanding of what the Vikings ate through archeological finds. Here are some examples of food species excavated from Dublin during the Viking age: fish – cod, ling; shellfish – cockles, mussels, oysters, scallops; cereals – wheat, rye, oats, barley; fruits – blackberries, apples, strawberries, sloes, elderberries, cherries, plums, hawthorns, mountain ashes, rose hips; vegetables – nettle, brassicas, celery, carrot, radish, fennel; legumes – peas; nuts – hazelnuts; and others including black mustard, poppy seeds and rapeseeds.

Nordic cuisine © Adrian Cheah

The fresh and colourful Nordic salad is served on a rectangular slate with Hollandaise sauce. The shallots infused with vanilla and pickle vegetables are memorable.

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Penang's very own Arcadia in the clouds – Penang Hill

Penang Hill © Adrian Cheah

Penang Hill is the state's foremost hill resort. Although it was originally called Flagstaff Hill, the locals have always affectionately referred to it as Penang Hill or Bukit Bendera. At about 830 metres (2,750 feet) from sea level, the temperature on the hilltop is considerably cooler than the nether lands. On regular weekdays, the hill is pretty quiet and can serve as a recuperative getaway, far from the madding crowd and city heat.

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The Habitat Penang Hill: a pocket history

Authors: Keith Hockton, Marcus Langdon
Design and layout by Adrian Cheah, ACEK Creative Solutions

The Habitat Penang Hill: a pocket history

This handy, illustrated pocket guide tells the rich history of Penang Hill’s early bungalows as seen from the historic trail of The Habitat Penang Hill. It is not only an invaluable guide for those intending to walk The Habitat Penang Hill’s historic rainforest trail, but also a useful keepsake for locals and visitors to Penang.

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Fraser’s Hill and Lewis J. Fraser of Singapore

R. H. Hale
Design and layout by Adrian Cheah, ACEK Creative Solutions

Fraser’s Hill and Lewis J. Fraser of Singapore

When the name Fraser is mentioned in Singapore, most people ask ‘you mean Fraser & Neave?’ In this case the answer is ‘No’.

The author’s rigorous historical research and superb narrative skills bring to life the fascinating story of the relatively unknown pioneer, Lewis J. Fraser. Born in Singapore in 1841, Fraser became a well-known and popular businessman there. But fickle markets and financial difficulties in the early 1880s resulted in a high-profile court case which brought his commercial downfall. Fraser was sentenced to two years rigorous imprisonment.

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Truly authentic, truly Thai at Chili Head

Chili Head © Adrian Cheah

Chili Head Social Bar and Eatery, a cool and hip Thai restaurant overlooking the beautiful marina at Straits Quay serves excellent authentic Siamese food. Here is a place where Thais themselves would love to eat.

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The Ferringhi Garden Restaurant: great dining within an oasis 

Ferringhi Garden © Adrian Cheah

The Ferringhi Garden Restaurant has an amazing lush garden filled with flowers in full bloom. Even before looking through the menu, we could not resist taking a few photographs of its tranquil and beautiful dining ambience.

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PIA St. Patrick's 2019 Festival at Straits Quay, Penang 

PIA 2019 St. Patrick’s Festival © Adrian Cheah

St. Partick's Day was celebrated in Penang on Sunday, 10 March 2019 at Straits Quay with a host of activities including the Shamrock 5K Fun Run and electrifying live performances. Here is a pictorial essay of the dynamic festivities organised by Penang Irish Association and photographed by Adrian Cheah.

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The elegance of Japanese cuisine at Miraku

Miraku © Adrian Cheah

One country that truly elevates food to an art form is Japan. When dining at Miraku you would be able encounter such an art form as soon as you are served, so much so that you are compelled to feast with your eyes first. Here, food preparation is such a delicate craft that it is pursued with passion and executed to perfect artistry.

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Belacan, integral ingredient in local cuisine

belacan © Adrian Cheah

Anyone who has paid attention to local cuisine can safely hazard a guess that Penangites, and Malaysians for that matter, have a predilection for pungent foods! Call it full-flavoured, aromatic, spicy or downright nasty, Malaysian cuisine boasts more pungent varieties than arguably any other country in the world. This piquant character manifests itself in various forms, in fresh fruits (durian and jackfruit), in condiments (budu), preserves (cincaluk and tempoyak) and the innocuous looking belacan or shrimp paste. The last item is as indispensible to Malaysian cooking as herbs are to Italian cuisine or soya sauce to Chinese. Why, some purists go as far as to declare that your 'Malaysianess' hinges on whether or not you like belacan!

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Sea cucumbers – back to nature cures

sea cucumber © Adrian Cheah

Marine life in Malaysian waters is full of many natural wonders. Among them is the humble sea cucumber. Locally, it is known as 'gamat' in Malay and 'hai som' in Hokkien. It is scientifically called holothurians, a class of the phylum echinodermata.

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Traditional and avant-garde Asian cuisine at Maple Palace

Maple Palace © Adrian Cheah

Chinese New Year celebrations which last for 15 days offer an ideal time for family reunions as well as to catch up with old friends. When my classmates from Han Chiang High School decided to have a mini class reunion, Maple Palace was our top choice. The restaurant serves mouth-watering cuisine that is both traditional and avant-garde at the same time. It also offers festive Chinese New Year dishes synonymous with good luck and prosperity. On top of that, the quality of the delicacies at Maple Palace has been consistent throughout my visits in the past.

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Hills and Heritage of Penang – the durian experience

Flowering Frenzy

durian flowers © Adrian Cheah

After a very disappointing 2017 for seasonal fruits, 2018 has certainly started off with a bang. As if making up for last season’s low yield, most of the durian trees around the Balik Pulau area are flowering with a vengeance. Barring weather calamities, we should see a bumper crop starting - a bit earlier than usual - in mid March 2018. The hot and dry weather the past months plus all the storing of energy from the low yield have caused this explosion of flower buds.

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