Penang today is very much an amalgam of the old and the new – a bustling port, a heritage city and an industrial base. Perhaps it has more to offer per square mile than any other place in the world. For sheer variety of locales, cultures and foods, Penang is hard to beat. Here are stories about Penang and more.
Every year, the streets of George Town in Penang come alive, not just with the living but with the hungry ghosts of the underworld. This is no ordinary celebration. The Hungry Ghost Festival, or Phor Thor as it is locally known, is a month-long festivities observed by Chinese communities not only in Penang but also throughout Malaysia, Singapore and Phuket.
"The Chinese people have never demanded a clear separation of the worlds of myth and reality – indeed, they are so closely bound up that it is hard to say where one begins and the other ends." – An Introduction to Oriental Mythology, Clio Whittaker et al
"The moon, along with fine wine and beautiful women, is a favourite topic for the Chinese poets." – Chinese proverb
Taishi cakes, the predecessor of mooncakes, were present during the Shang Dynasty (c.1600-1046 BC) and Zhou Dynasty (1046-256 BC). For a long time in history, mooncakes have been created as an offering during the Mid-Autumn Festival. Although traditional baked mooncakes have been around for thousands of years, this symbolic mooncake-making tradition has continued to evolve.
Chin's Cuisine represents owner Dave Chin's unique interpretation on Chinese cuisine, primarily inspired by Sichuan and Hunan flavours. Dave and his team of chefs draw inspiration from the vast treasure trove of Chinese cuisine, a culinary tradition that has evolved over thousands of years.
A favourite breakfast dish for most Malaysians is Nasi Lemak – something which transcends the often-tenuous ethnic boundaries in this multi-racial country, as Malays, Indians and Chinese, all love it!
Born into a Chinese Peranakan family, I often find my culinary cravings leaning towards other cuisines – whether it is Chinese, Thai, Italian, Japanese, Vietnamese, Continental, Mexican, Indian or Malay – when dining out, unless I am hosting guests from abroad who crave for Nyonya cuisine. Sometimes when time allows, I will gladly roll up my sleeves and prepare a Nyonya feast to ensure that they depart Penang with a lasting impression of the vibrant and unique flavours that define Nyonya cuisine.
Growing up in Ayer Itam in the 1970s was like being part of a celebration that never truly ended. The wet market was the heart of our lives, a place where food was not only sold but also shared, improvised and made personal. We carried our own tiffin carriers, sometimes even our own eggs, to hand over to the char koay kak lady or to Pak Dollah, the mee goreng man. They accepted them without question, as if it had always been the way things were done. Ah Heng, the rojak man, set up his cart just outside my house. I can still picture him skewering green mango halves with a lidi, topping them in thick rojak sauce and crushed peanuts—a truly scrumptious snack. His bangkwang slices, prepared in the same way, were another favourite of mine, cool and crunchy against the richness of the rojak sauce. In time, Ah Heng moved from rojak to koay teow th'ng. I thought I would miss the old flavours, but his bowls of noodles soon became their own kind of comfort. Minced pork, tender slices of meat, liver and fish balls where everything came together in a broth that warmed you from the inside out. And always, there was the finishing touch of bak yu phok (fried lard) and spring onions.
Celebrated by the Chinese on the 15th day of the eighth lunar moon (between September to October), the Mooncake Festival commemorates the overthrow of the Mongols, when the insurgent leaders, by way of smuggling secret messages in mooncakes, called the people to revolt.
Mum turned 89 this year and I was only too glad that I was able to celebrate her birthday at Maple Palace Restaurant with a scrumptious top-notch feast. Although owner Loy Tan was overseas when I contacted him, he was obliging enough to curate a luxurious 6-course menu for Mum. The individual serving of each course was beautifully presented, making it a delightful visual feast to whet the appetite.
"Life is a grand adventure, or it is nothing." – Helen Keller.
At T Palace Modern Cuisine, the rich legacy of Chinese cuisine unfolds with an avant-garde flair, a culinary haven where tradition coalesces with innovation, and familiar and new flavours intertwine in a symphony of taste. Impeccable quality and daring offerings breathe new life into classic recipes, each dish a visual and gastronomic revelation. Crafted by a creative team of talented chefs, my friends and I discovered this hidden gem, this banquet of delights, in Bukit Mertajam, Penang.
On Saturday, 6 September 2025, I had the privilege of attending "Dinner with Emily" at JEN Penang Georgetown by Shangri-La. This was the first time the musical adaptation of Emily of Emerald Hill was performed in Penang, bringing together food, theatre and music in a joyous celebration of Chinese Peranakan culture.
I usually stay away from horror stories, especially those that have blood and gore plastered all over the cover. I know that one should never judge a book by its cover. However having been an art director for more than three decades, I feel that a cover has to set the right tone and sell the book. The cover of "Looking After the Ashes" by Kopi Soh shows two wide-eyed kids, enchanted by the storyteller, enveloped with an eerie atmosphere. Picking up the book, I would not have been able to anticipate that it would be a page-turner for me.