Da Shu Xia Seafood House – sumptuous and fresh seafood in Penang

Penangites just want it all – fresh seafood, delicious flavours, beautiful presentations, a cosy ambiance, great service and above all, cheap prices!

Morpheus Restaurant Penang, making culinary dreams come true

Morpheus Restaurant Penang is located at Lorong Aboo Sittee in the bustling city of George Town. It first opened its doors to the public in April 2023 by head chef and owner Andy Lai. Using top quality ingredients, each dish is crafted to showcase the coupling of culinary artistry and elegance. Here is an account of my inaugural dining experience at Morpheus.

Savoury Or Kuih (steamed yam cake) recipe from Lily Wong

"Yam", as it is often known in Penang, actually refers to taro. While "yam" encompasses various plant species in the Dioscorea genus with edible tubers, Or Kuih specifically uses taro. For local authenticity, I'll stick with "yam". Or Kuih, a steamed yam cake, is a lovely local delicacy topped with aromatic shallot oil, fried dried shrimps, crispy shallots, spring onions and diced chillies. Traditionally served with chilli sauce or "tnee cniau" (sweet sauce) on the side, this dish embodies comfort food. A perfect slice of yam cake should be aromatic and tender, with yam chunks that melt in the mouth.

Springy Nyonya Kuih Talam

Kuih Talam, a classic Nyonya cake, is still popular in Penang today. Its two signature colours are green and white. The sweetened green base layer is perfumed with pandan (screw pine) juice while the top white layer has a "lemak" (rich) indulgence of santan (coconut milk) that is mildly salty. It is dangerously addictive and a slice is never enough. Maybe that is why nowadays, Kuih Talam is cut and packed in two or three pieces. I also notice that the pieces are much smaller than what they used to be when I was growing up.

My Kebaya shirt – a journey where novelty meets sublime beauty

Having grown up in a Chinese Peranakan household, I have always been intrigued by the beauty of the kebaya. It is not just about how the entire ensemble – when matched with a traditional floral sarong is wearable art, one that gives a veritable statement on the opulent cultural heritage of the Nyonyas.

Gustoso By The Beach: celebrating authentic Italian cuisine

"Gustoso", translates to "tasty" in English. True to its name, the restaurant offers delectable Italian cuisine ranging from antipasti to risotti and from pasta dishes to seafood delights. Situated at the prestigious 5-star PARKROYAL Penang Resort along the famed Batu Ferringhi beach, the restaurant welcomed its first guests in 2019. Under the leadership of Sardinian Head Chef Gianmario Bassu (fondly known as Chef Mario), Gustoso flourished. The menu he curated is still cherished today. Although Chef Mario completed his tenure (2019 – 2022) at PARKROYAL in Penang, his legacy lives on through his well-trained staff, who continue to uphold his culinary techniques and maintain the quality and flavours of his creations.

CRC Restaurant – a culinary icon among Penangites

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.

Tze Whay: charting a path of purpose through life's labyrinth

Dr Stefan Phang Tze Whay and I were moulded by the same hands, shaped by the same brilliant and dedicated teachers at La Salle School in Penang, Malaysia. Those formative years, shared with some of the most inspiring educators, laid the foundation for our lives. We were taught to think critically, to understand that our actions impact those around us, to hike, to camp and to revel in the embrace of nature. Our education transcended the classroom, preparing us for life at large. "Education is not the filling of a pail, but the lighting of a fire," as WB Yeats once said. Our teachers ignited that fire within us.

Chef Sue Ching's artistry at Third Culture Penang

Third Culture Penang offers a "seasonal" menu that draws from the fresh ingredients of Penang and neighbouring states, skilfully prepared by Chef Khor Sue Ching. She deploys French cooking techniques learnt from L’Institut Paul Bocuse in Lyon, France. However, most of her culinary skills were honed not in classrooms, but in the actual kitchens of Michelin-starred restaurants. Learning about this, I eagerly anticipated creative flavours paired with exciting new culinary combinations for a delightful dining experience.

George Town World Heritage Site: The story of the Chinese in nineteenth-century Penang

By Mark Thompson and Karl Steinberg with photographs by Adrian Cheah

Walk between two of George Town’s most famous landmarks with this illustrated guide. Discover the story of the Chinese in nineteenth-century Penang and explore some of the community’s fascinating characters, customs, architecture and events.

For as long as it has existed, George Town in Penang has attracted travellers and settlers from across the globe and is a true confluence of cultures. Today, this UNESCO World Heritage Site continues to enchant visitors with its traditional charm and its well-preserved historical townscape.

Stitching Through Hardship: A Nyonya's War-Time Chronicle

At the Church of the Assumption, nestled amidst the charming streets of George Town, the hearts of Louis Michael Martin and Emily Elizabeth Surin became forever entwined. Their love story, like a cherished melody, found its harmonious crescendo on that memorable day of 7 August 1926. Officiating their marriage was Rev. Fr. P. Lerond. The church must have looked different from what we see today as it underwent a major renovation in 1928 when two wings were added.

Penang ban chien kuih, filled with grounded peanuts, creamed corn and more

Ban chien kuih, a popular street snack in Penang is easily available throughout the state. In Hokkien, ban chien kuih 慢煎粿 (or ban cien koay, ban chean kueh, ban chang kuih or ban jian kway) literally means "slow-fried cake".