The colourful bubur cha cha and pengat—almost similar, yet different

In Malay, “bubur” means “porridge”. As for “cha cha”, some say it echoes the Hokkien phrase “che che”, commonly linked to abundance. Many locals in Penang associate bubur cha cha with the island’s Chinese Peranakan kitchens, and oral tradition says it was first made there over a century ago. However, written records tying the name and its origins to a specific person, date, or text are scarce, and scholars of food history have not reached a firm consensus on the etymology of its name.

Bazaar-Ria 2026 – Buffet By The Sea at The Tamarra: The Gathering, The Feast

Words, like spices, travel.

They wander across oceans and time, changing and evolving as they cross from tongue to tongue, until they reach us bearing history and memory. One such word is "bāzār". Persian in origin, it is preserved in the records of Middle Persian during the age of the Sasanian Empire, when cities across the Iranian plateau organised their commercial life along vaulted corridors of exchange. In those ancient urban arteries, goods flowed from caravan to stall, from stall to household, and ideas, languages, recipes, and ambitions flowed just as freely. In cities such as Isfahan, the bazaar became its breathing lung, and to enter it was to enter a world of enchantment and wonder filled with goods from distant lands.

Ang pow, a red packet of prosperity and blessings

More than just a monetary gift, the ang pow (or ang bao) is a cultural symbol wrapped in a red envelope, a gesture of goodwill and blessings. Traditionally given during Chinese New Year, birthdays, weddings and other festive occasions, the red packet carries deep meaning and continues to hold significance today.

The Spring Festival—an insight into the festivities of Chinese New Year

The Chinese community observes various festivals, encompassing both religious and secular occasions. Among these, a particularly significant celebration is the Spring Festival, commonly referred to in Penang as Chinese New Year or Lunar New Year.

Ti Kuih to sweeten the words of the Gods

Ti kuih (or tnee kuih), the sweet, sticky rice cake prepared for the Lunar New Year, is known in Mandarin as "nian gao", literally meaning “year cake”. The name carries an auspicious homophone, symbolising "rising abundance" or "prosperity for the coming year".

Reinventing kuih kapit (love letters)

"Perhaps imagination is only intelligence having fun" – George Scialabba

The "love letter", more commonly known as kuih kapit (a paper-thin crispy, fan-shaped biscuit), is an essential feature during Chinese New Year. However, when a classic item like kuih kapit becomes deeply entrenched in tradition, introducing a daring innovation to reinvent it can evoke mixed reactions – either embraced with enthusiasm for its novelty or met with scepticism and disapproval.

Chap Goh Meh—The Night of Romance

A charming Chap Goh Meh tale tells of a lonely young bachelor who, on a moonlit outing, was spellbound by a fleeting glimpse of the most beautiful girl he had ever seen. Radiant in her finery, she passed before him like a vision, leaving him breathless and desperate to know her name. Heart pounding, he hastily noted the number of her car.

At first light, buoyed by hope, he traced her address and implored his mother to dispatch a matchmaker to the home of the girl he was certain he would marry.

The intriguing tale of deliverance behind the Hokkien New Year

The ninth day of the first lunar month holds deep significance for the Hokkien people, a subgroup of the Chinese community. Some traditionalists even regard it as more important than the first day of Chinese New Year, as it marks the day their ancestors were spared from massacre. According to legend, the Jade Emperor, also known as the God of Heaven, provided them with divine protection. As a result, Hokkien communities, especially in Penang, observe this occasion with even greater reverence and festivity.

Ramadhan – a time for reflection

Once again, Ramadhan, the holiest of months for Muslims, is almost upon us. The ninth month of the Muslim year is strictly observed by all Muslims as a month of fasting (and abstinence) during which they would abstain from the pleasures of eating, drinking and carnal desires and actions from sunrise to sunset. Ramadhan usually lasts from 29 to 30 days, after which Muslims celebrate Id-al-Fitr (Hari Raya Puasa in the local language). Fasting is one of the five basic duties of Islam.

Kek Lok Si Temple, the monastery on Crane Hill

In Chinese iconography, the Crane holds special significance. It is an auspicious symbol denoting longevity, and wisdom that comes with age. The Crane is said to manifest a peculiar interest in human affairs and is also often associated with good luck, high-mindedness, purity and freedom.

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

Some believe that oysters hold aphrodisiac qualities, while others claim that the tomato, known as pomme d'amour – French for "love apple" – is the true food of love. In Penang, however, there is a delicacy that, despite its romantic name, is neither an aphrodisiac nor a token of affection. Yet those who have tasted it often wax lyrical over its aromatic, sweet and lemak goodness. The "love letter", more commonly known as Kuih Kapit, is a popular favourite, particularly during the Chinese New Year.

Mum’s Chio Hua – the golden Nyonya jelly our family treasures

Looking back on my childhood, the memories that stand out most vividly are often tied to our kitchen – a space where I first discovered my love for cooking. My mother shared so much with me in that lively corner of our home and those lessons remain close to my heart. Whether it was preparing fiery sambal babi or crafting the crunchy, glistening Nyonya jelly known as chio hua (cheok hwa), her guidance filled my childhood with joy and the ho-chiak-ness of good food.