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.
History
The history and practice of Chinese religious and cultural festivals go back a long way, some even beyond the span of written history.
Over the years, the traditions associated with these festivals are handed down from generation to generation within communities, with very little changes introduced. The only difference found in a festival celebrated in two different countries would be cultural ones.
In the unhurried hours of reflection, I sometimes find myself scrolling through old photos, their colourss faded, softened by time and among them, snapshots of life at the Risen Christ Catholic Church. If there is a Roman Catholic church in Penang that embodies the triumph of faith and the promise of new life, it has to be the Risen Christ Catholic Church (RCCC) in Ayer Itam. Founded in 1968, the very year I was born, this church was a steadfast presence in my life until my teenage years. Back then, my home was just a stone’s throw away, a mere 500 metres from its doors.
Bali, an island province of Indonesia, lies at the westernmost end of the Lesser Sunda Islands, nestled between Java to the west and Lombok to the east. This picturesque island is famed for its vibrant culture, rich tradition of art and spirituality, intricate architectural structures, breathtaking rice terraces, pristine sandy beaches and its delicious cuisine.
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.
At Lao Hakka, the unpretentious Hakka cuisine comes alive, with each dish serving as a testament to the transformation of ordinary ingredients into extraordinary experiences. The cooking style of the Hakka people, also known as Hakka or Kuh-chia cuisine, originated mainly from the provinces of Guangdong, Fujian, Jiangxi and Guangxi. Its comforting home-style dishes are known for their distinct flavours and aromatic meat-centric options such as stuffed tofu (yong tau foo), braised pork belly with taro and stuffed bitter gourd. The Hakka cuisine primarily features rice, pork, tofu and preserved vegetables. Of course being in Penang, some local favourites such as crispy belacan chicken and savoury gulai tumis (fish curry) are also featured on the menu.
Sifu Nyonya Cuisine, located at Jalan Pintal Tali, offers an authentic Nyonya dining experience. At the culinary helm of the restaurant is 71-year-old Madam Beh Geok Wah, whose culinary prowess is showcased through a menu featuring over 40 dishes. Some recipes are cherished heirlooms passed down through generations, ensuring that the essence of Nyonya cooking is preserved with every flavourful bite.
There are some who believe that traditionally, the task of performing Cheng Beng rituals falls on the family of the eldest son, followed by the next in seniority and so on. The eldest son is thus entirely responsible in ensuring that the rituals of ancestral offerings are carried out properly.
During my month-long holiday in London in 1996, I made a point of seeking out its theatres, drawn by spellbinding musicals like The Phantom of the Opera, Blood Brothers, Oliver!, Miss Saigon and more. What captivated me, time and again, was the convergence of creative energy, brilliant collaboration, and the art of storytelling brought to life through music, lights, and heart. The moment the curtain rises, something shifts. Live performance, in its immediacy, propels you almost instantaneously into another realm.
Wayla Kin Authentic Thai & Western Cuisine is situated in the Old Frees Association building along Jalan Sultan Ahmad Shah. Here, the tantalising aromas of Thai cuisine beckon you to savour the likes of tom yum seafood, coconut crab curry, Thai green curry, fried sea bass with fish sauce (pla tod nam pla) and stir-fried glass noodles with acacia and prawns, just to name a few. It was my good friend Audrey Lim who introduced me to this hidden gem and ever since, it has held its place as one of my cherished Thai dining destinations in Penang.
In the 1900s, a group of Chinese sports enthusiasts established the Penang Chinese Recreation Club, a heritage clubhouse. Located at its premises in Victoria Green are two dining outlets – CRC Restaurant and CRC Victoria Cafe. Situated across the road from CRC is the "new" CRC Chinese Restaurant, sharing the same building as the North Malaya Cheah Si Chong Soo. Today, both the "old" and "new" CRC Restaurants are popular choices among Penangites for family meals, birthday celebrations as well as wedding and corporate dinners.
Hainanese chicken rice is an uncomplicated dish that comprises succulent poached chicken and aromatic rice cooked with chicken fat and stock accompanied by a chilli dipping sauce and a bowl of clear chicken soup. Some vendors may also serve it with other condiments like a ginger dipping sauce or some thick soy sauce.
On my 56th birthday in January, Cindy and Dorothy, two cherished friends, treated me to a scrumptious luncheon at the charming Suffolk House. This rare surviving Georgian mansion in Penang, dating back to the 1800s, stands as a historical treasure that once served as the residence for successive British governors. The beautifully-restored Anglo-Indian mansion is imbued with an extra layer of enchantment by a sprawling garden and even a running brook. The setting provided a lovely backdrop for our celebration, making the day even more special and memorable.