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.
Le Dux Patisserie – where passion rises with the dough
At the quiet break of dawn, while the city still slumbers, a warm glow begins to stir behind the glass walls of Le Dux Patisserie in upper Beach Street. By 5:00 am, Chef Belle Tan Phey Phey, a maître pâtissière, is already gently coaxing butter into layers of delicate croissant dough – a ritual she repeats each day (except on off days). It is here, in the heart of George Town, that craft meets care in the art of French pastry.
“You should wash your hands using water poured over the inside chambers of a hollowed durian skin. It will remove the strong odour from your fingers", urged Mr Teh, my neighbour who accompanied me on a durian feast at one of the many durian orchards in Balik Pulau. That morning, we had a satisfying breakfast like no other, amidst the natural surroundings of the orchard, shaded by towering durian trees.
I am game for all things durian. Durian egg tarts are delicious. Homemade durian ice cream is such a sinful treat, especially eaten with crispy kuih kapit (love letters). Passion Heart Cafe bakes one-of-a-kind Fresh Cream Durian Cake; it is a sponge cake layered with fresh cream and creamy durian paste, topped with durian kaya (coconut jam). This is one of my favourite cakes at the cafe.
Thanks to Nazlina Hussin, I had the opportunity to attend an intimate food tasting session at Siam Social, a stylish new restaurant and bar on Noordin Street. We were welcomed by Calvin Lim, a former banker who has transitioned into the restaurant scene with a creative flair for interior design and a thoughtful appreciation for good food. The menu offers an interesting mix of Western fare infused with Northern Thai influences, including items ranging from pastas and pizzas to more regionally inspired dishes. To make selection easier, the menu also includes set items for both individuals and groups.
Penang is widely acclaimed as a food paradise, renowned not only for its delectable street food and authentic Nyonya cuisine but also for its eclectic mix of foreign flavours. During fruit seasons, Penang is celebrated for its famous Balik Pulau durians as well as a variety of exotic tropical fruits including rambutans, mangosteens, cempedak (jackfruit) and langsat.
In the quiet hours of reflection, I sometimes find myself scrolling through old photos – their edges faded, smiles 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 is 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.
People have their own preferences when it comes to durians and mine lean strongly towards fruits from older trees. These tend to yield durians with a smoother, creamier texture and a deeper, more pronounced aroma and flavour. Interestingly, even durians from the same tree can taste different from one season to the next, influenced by soil composition and changing weather conditions. For instance, the much-coveted Or Chi (Black Thorn) does not always deliver the same profile each year.
I have always been captivated by Chef Petr Fehér’s culinary artistry – his creations are delicate yet brimming with flavour, and each dish is plated with a refined elegance that reflects his passion and skill. His masterful touch transforms quality ingredients into sumptuous delights that enchant the senses and linger in memory.
It was a bright, sun-dappled morning when I stepped into the grounds of Penang Buddhist Association (PBA) and there it stood – the magnificent Bodhi tree (Ficus religiosa). I marvelled at its presence, imagining the journey of the sapling that once was – now grown into a towering testament of faith and endurance. This is no ordinary tree. A sacred gift from Sri Lanka, it is believed to be a direct descendant of the very fig tree under which Siddhartha Gautama attained enlightenment in Bodh Gaya. Its lineage, through the revered Jaya Sri Maha Bodhi in Anuradhapura – planted in 288 BCE – connects Penang to a living legacy of over two millennia.
In the vast range of local fruits available in Penang, the rambutan is a popular choice among Penangites. Rambutans are tied up in bunches of 50 or 100 each and sold at roadside stalls, at marketplaces and by some fruit vendors when in season. Prices vary according to size and quality. Rambutans sold in Penang are always fresh as they come straight from the local orchards.
In 1845, a large endowment of land in the Pulau Tikus area was made to the Theravada Buddhists, principally Thai and Burmese, whose importance is recorded in local street names to this day. Today, the extensive lands surrounding the Thai Wat Chaiyamangalaram are home to a small and thriving kampong of about thirty families (approximately 120 persons) of Thai Chinese and Hindu Indians. (The Changing Perceptions of Waqf, as Social, Cultural and Symbolic Capital in Penang, Judith Nagata)
A beautifully sublime birthday celebration at Au Jardin
If love could be gift-wrapped, I would have done so in a heartbeat – for no one deserves it more than Mum, who turned 91 this year. As a close second, I picked up my brush and painted a portrait of her – my lifelong muse, the woman whose gentle faith in me never wavered. She saw the spark of creativity in my childhood sketches, in the dresses I once designed just for her to tailor and in the kitchen, where she taught me to cook from a young age, nurturing my early interest with patience and pride.