The culinary legacy of the Nyonyas
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.
Nyonya kasut manek (beaded shoes) – timeless objects of beauty
The British presence in the three Straits Settlement states had a profound influence on Peranakan culture. Suddenly, the hitherto unknown suits and skirt became à la mode for men and women respectively.
Western techniques also influenced the art and craft of fashioning Peranakan footwear. The style of embroidery for example, once influenced by the Malays was in turn influenced by Western culture. The fine bead work for shoes with which the Nyonya is identified with is a comparatively recent invention from 19th century Britain and Continental Europe.
Acar Chee Ya Hu (pickled mullet fish)
This is one of my mum's favourite acars. She has been making this for as long as I can remember. It is such an appetising dish when served with a bowl of steaming white rice.
Like other Nyonya acars, this dish is a combination of sweet and mostly tart flavours. However, the other ingredients, like onions and garlic still impart their individual aromas. The deep-fried fish absorbs the gravy and becomes succulent and moist.
Time always for Laksa
Penang Assam Laksa is amongst the best known and loved of hawker fare in Penang. A bowl of steamed spaghetti-sized rice vermicelli is first generously garnished with finely sliced vegetables including onions, cucumber, red chillis, pineapple, lettuce, mint and pink bunga kantan (ginger buds).
Ah Leng's supreme Char Koay Teow
Taste is very subjective and since Penangites are spoiled with choices, their discerning palate is indeed well tuned to great food. Should you wish to see them enraged and in full disgust, just serve them a plate of something ordinary, or if you dare, something horrible. This only goes to illustrate how passionate they are about food especially the local delicacies.
Discovering what makes uncomplicated fish and chips truly delicious at Uncle Albert's
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.
History of Little India
This meticulously regimented network was among the earliest parts of George Town planned under the administration of Sir Francis Light, the English founder of Penang. The area is hence now referred to as the "Francis Light Grid" – a rectangular network bordered by Leith Street, Beach Street, Chulia Street and Pitt Street (now Jalan Masjid Kapitan Keling).
Sri Mariamman, the temple of an ancient goddess
Penang has a large community of Indians, broadly divided into those from the North (Bengalis, Sindhis, Gujerati etc.) and the South (Tamils). It is not surprising then that the Penang landscape is dotted with Hindu temples, from the large and ornate to the unostentatious makeshift huts and lean-to's.
Pann – treat of the real thing
Literally translated from Tamil, 'otthu kadai' – that quaint little wooden roadside shop specking the streets of George Town – means "small shop".
The 'otthu kadai' is a pretty interesting emporium – tiny, compact and mottled with a collection of different things. Each of these small convenience shops is a veritable miniature open-air mart selling an exhaustive range of items in an incredibly confined space.
Indulging in the finer things in life at Le Venue
How much are you willing to pay for a great dining experience? If the sky is the limit, then Le Venue is just the place for you. With a brilliant flare of culinary magic, Chef Petr Fehér is able to transform top quality ingredients from the four corners of the world into sumptuous delights. His ultimate artistic presentation is a visual feast and the ingenious combination of flavours is simply astounding.