Belacan, an integral ingredient in local cuisine

Anyone who has paid attention to local cuisine can safely hazard a guess that Penangites, and Malaysians for that matter, have a predilection for pungent foods! Call it full-flavoured, aromatic, spicy or downright nasty, Malaysian cuisine boasts more pungent varieties than arguably any other country in the world. This piquant character manifests itself in various forms, in fresh fruits (durian and jackfruit), in condiments (budu), preserves (cincaluk and tempoyak) and the innocuous-looking belacan or shrimp paste. The last item is as indispensable to Malaysian cooking as herbs are to Italian cuisine or soya sauce to Chinese. Why some purists go as far as to declare that your 'Malaysianess' hinges on whether or not you like belacan!

More than just fresh oysters at a Penang oyster farm

My early childhood days were filled with family weekends to the beach. We would swim, dig for lala and on occasions, arm ourselves with a screwdriver and hammer to chisel out oysters from rock surfaces. Some days we would also bag a few belangkas (horseshoe crabs) and hai ciau (axe clams). Those were the good old days when the shores of Penang were teeming with life and the waters, pristine.

Designing “Just for the love of it: Popular Music in Penang, 1930s–1960s”

Imagine the process of laying out a magazine and preparing the artwork for printing without desktop publishing capabilities. Everything was not at your fingertips and the world of graphic design involved Letraset font catalogues, Pantone charts, typesetting services, bromides, set squares, Cow Gum, paste-up work and films. Those were the good olde days of graphic design before the digital era took over.

How easy it is to make creative sandwiches in Penang!

Let us make some creative sandwiches celebrating Penang's diverse culinary culture. Well, there are no rules here except good food between two slices of bread, bun, mantou or even puff pastry. And being in Penang, the choices of fillings available are aplenty.

Sublime omakase experience at Dozo Penang

"Omakase" is the short term used for "omakase shimasu" which means "I will leave it to you (chef)". It gives creative freedom to the chef to conjure up an unforgettable culinary experience. This style of dining is best indulged with an open mind, a willingness to try new experiences, leaving all biases aside.

Kazumasa Japanese Cuisine, marked with quality ingredients and artistry

With a giant crab scaling the facade of the building at Fettes Park, it is quite difficult not to miss Kazumasa Japanese Cuisine. It is here that the omakase menu was first brought to the shores of Penang. Besides the omakase and ala carte possibilities, set lunches are also available.

The surreal vistas of Bukit Katak (Frog Hill)

Jim Richardson once noted that if you want to be a better photographer, "you should stand in front of more interesting stuff". Richardson is a renowned photographer for the National Geographic Magazine. Many would agree with Richardson and with the advent of social media, it is easy to turn an unknown location like Bukit Katak (Frog Hill) into one of Penang's much sought after Instagrammable hotspots.

All things cendol and more

Cendol/chendul is an iced sweet dessert that contains strands of green jelly served with fresh coconut milk and fragrant gula Melaka (palm sugar) syrup. This humble-looking offering certainly has its irresistible charms. Cendol tastes even better under the sweltering tropical heat. The cool, refreshing concoction is commonly found throughout Penang. Some stalls offer additional toppings such as boiled kidney beans/red beans, pulut (steamed glutinous rice), sweet corn, sago pearls, diced jackfruit, ice cream and even durian.

The versatile French toast that is easy to make

When my seven siblings and I were young, my late Dad would cook up a storm for breakfast, having many hungry mouths to feed. French toast was one of his popular breakfast dishes.

A traditional signboard maker in Penang

In this day and age of colourful and animated LED video billboards, digital displays for advertisements and other fancy forms of signage, one does wonder if there is a place, still, for the traditional, hand-carved signboard – the sort of signboard that is found in some Chinese homes and business establishments.

Penang's sizzling century-old oh chien (oyster omelette) recipe

In Penang, "oh chien" (in Hokkien) means "fried oysters" but it commonly refers to the oyster omelette dish. There are many varieties available in Malaysia and even more so throughout Southeast Asia, China and Taiwan.

The main ingredients for Penang-style oh chien include a batter (tapioca flour, rice flour or a mixture of both), chopped chives, eggs, fresh oysters and a special blend of seasoning. The dish is usually stir-fried over high heat and served with a garlic chilli sauce on the side. Some stalls garnish their dish with coriander leaves, adding more aroma to the omelette.

Thai cuisine at Bukit Genting Hill Leisure Park and Restaurant

As long as the meal is not meant to take centre stage, I highly recommend a trip up to Bukit Genting. Here, one can enjoy al fresco dining with amazing views of the Straits of Malacca and the South Channel. Surrounded by forested hills, the breathtaking vistas of the rustic village of Balik Pulau below come complete with paddy fields. The view at sunset when the sun dips into the ocean is even more spectacular!