• index_01.jpg
  • index_02.jpg
  • index_03.jpg
  • index_05.jpg

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.

Continue Reading

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.

Continue Reading

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!

Continue Reading

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.

Continue Reading

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.

Continue Reading

Coconut water – the perfect tonic for the tropics

Coconut © Adrian Cheah

On our way back from Pantai Kerachut, my friends and I were contemplating what drink to quench our thirst after an exhausting hike, aside from the obvious choices-100 Plus, Coke or Kickapoo. Why not coconut water, we thought, so coconut water it was.

Continue Reading

The Han Jiang Ancestrial Temple of the Penang Teochew Association – linking past and present

Teochew Temple © Adrian Cheah

You cannot miss the building. Nestled among rows of old Indian Muslim carpet stores, jewellers and eateries, the ancestral temple of the Teochew Chinese stands out with its pronounced Chinese architecture and imposing doors featuring twin larger-then-life Chinese warriors in full regalia. This silent and formidable pair with their red-faces and weapons, frightening to foes yet welcoming to members and visitors, have been standing guard to the temple's peaceful interior for more than a century. Their presence recalls to mind a rather popular Chinese tercet: "Like the spring rain to a lotus blossom, thou art welcome; come, rest within".

Continue Reading

Tan Choon Hoe – the crusader of Penang Hokkien Dialet

Tan Choon Hoe

The Digital Age and today’s globalised world has been a boon for the spread of Popular Culture. Popular culture – Western or American, is slowly but surely seeping into our way of life. Predictably, even Asian youths are dressing and gesturing like their hip hop or boy band idols from MTV. Even the way we speak is being MTV-nised and you will find certain youths who are more at home going “Yo, dude” or "Whassup” than greet you in their native tongues.

Continue Reading

Discovering what makes uncomplicated fish and chips truly delicious at Uncle Albert's

Uncle Albert’s © Adrian Cheah

I am very happy for my dear friend, Maggie T as she makes one of her life long dreams come true with the launch of Uncle Albert’s Traditional Fish and Chips at Straits Quay. She has always wanted to open a restaurant and where better than to have it here in Penang, one of the top food havens of the world. Together with Liam Healy, they bring authentic fish and chips to the shores of George Town.

Continue Reading

Chine Blue - an insight into Cheong Fatt Tze Mansion

Cheong Fatt Tze Mansion © Adrian Cheah

Like a fragment from a scroll painting, an exotic indigo-blue mansion, with graceful, curved windows and a peaked, tiled roof, remains in the midst of Penang's modern high-rises. This rare survivor of old Penang, constructed in a Chinese-courtyard style with Western art-nouveau features, reflects the complex personality of its builder Cheong Fatt Tze. Called the "Rockefeller of the East", he was the most flamboyant of all Penang's multimillionaire towkays during the island's heyday of wealthy magnates.

Continue Reading

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.

Continue Reading

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.

Continue Reading

"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'.

Continue Reading

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.

Continue Reading

Middle Eastern offerings at Halab in Chulia Street

Halab, Penang © Adrian Cheah

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.

Continue Reading

The art of making the perfect Kuih Kapit (love letters)

Kuih Kapit © Adrian Cheah

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.

Continue Reading

Penang’s all-time favourite Char Koay Teow

Penang Char Koay Teow © Adrian Cheah

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.

Continue Reading

Sembang-sembang with Tan Choon Hoe

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.

Continue Reading

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.

Continue Reading

Batu Ferringgi – a beach for lovers and dreamers

Batu Ferringgi © Adrian Cheah

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.

Continue Reading