PIA St. Patrick’s 2019 Ball at E&O Hotel, Penang
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.
Murtabak – a hearty meal all by itself
Hameediyah Restaurant in Campbell Street serves good Murtabak. Established in 1907, this is one of the oldest Indian restaurants in Penang.
"Roti! Roti!", the lure of the bread man
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'.
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.
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.
Middle Eastern offerings at Halab in Chulia Street
Halab, tucked in a bungalow along the bustling Chulia Street in the heart of George Town offers authentic Middle-eastern cuisine. It is no surprise that the Syrian and Arab communities in George Town frequent Halab, forming their base clientele alongside Penangites and tourist visiting the island.
The art of making the perfect Kuih Kapit (love letters)
Some people claim that oysters are an aphrodisiac. Then there are others who say that the tomato is the food of love (from its name Pomme d'Amour – French for "love apple").
In Malaysia, there exists a delicacy that, despite its name, is neither an aphrodisiac nor a love potion. Yet those who have tasted it have been known to wax lyrical over the exquisite flavour. The love-letter, or more commonly known as Kuih Kapit (a paper-thin crispy biscuit) is an essential feature of Chinese and Malay festivals.
Penang’s all-time favourite Char Koay Teow
I have always wondered where the all-so-famous Penang Char Koay Teow came from? Who were its original creators? Some believe that Char Koay Teow (‘fried flat noodles in Teochew) was first sold by Chinese fishermen, farmers and cockle-gatherers on the island who moonlighted as Char Koay Teow hawkers in the evening to supplement their income.
Sembang-sembang with Tan Choon Hoe
Malaysians are a lucky bunch, always well known for their versatility in languages or dialects. Take for example my late father who was Chinese could converse fluently in English, Bahasa Malaysia, Tamil, Hindustani, Mandarin, Cantonese and of course, Hokkien.
Something blue, something rice, something nice at Mews Café
Yes, this blue-coloured rice dish from Mews Café that is simply delicious also titillates the senses. It looks amazing, smells appetising and tasted heavenly as well.
Batu Ferringgi – a beach for lovers and dreamers
I came to Penang for the first time only last July after spending time over the years in Hong Kong, China and India, but mostly in Indonesia. Being a lover of beaches I headed for Batu Feringgi on the north coast and settled at the Parkroyal Hotel. In Indonesia the beaches at Kuta on Bali and Paragtritis on Java have been ones I have always returned to.