Nasi lemak – a parcel of Malaysian goodness
A favourite breakfast dish for most Malaysians is Nasi Lemak – something which transcends the often-tenuous ethnic boundaries in this multi-racial country, as Malays, Indians and Chinese, all love it!
Great Penang
Adrian Cheah loves Penang. He brings you interesting insights into the UNESCO heritage city of George Town where he calls home.
Inventive roti canai sarang burung in Balik Pulau
Being a popular dish among Penangites and Malaysians at large, roti canai or roti paratha is a flaky, moreish flatbread enjoyed any time of the day. Made with flour, water, salt, a little sugar and fat, the mixture is kneaded into a dough and allowed to rest. It is then divided and rolled into palm-size balls. The rested dough ball is stretched; held at a corner, it is then flung in the air onto the oiled work surface twice or thrice, stretching it paper thin before folding to obtain a layered texture.
Traditional Malay cooking at Lagenda Café in the heart of George Town
The key signature in traditional Malay cuisine is definitely the generous use of local herbs, spices and belacan (shrimp paste). Santan (coconut milk) is a common addition to impart a creamy texture to Malay dishes. In Penang and the northern states of Malaysia, Malay cooking has further integrated Thai flavours. Meats and seafood are usually marinated with a special blend of herbs and spices before being cooked. Vegetables are often stir-fried and some eaten raw, always with sambal belacan. I love Malay dishes because of their strong, spicy and aromatic oomph. For an authentic Malay feast, visit Lagenda Café.
Irama Dining, the rhythm of a fresh and modern dining experience
Penang is truly a food paradise that has an extensive culinary scene, offering diverse delights from various cuisines, including delicious Malay fare. Irama Dining stands out as a culinary revelation for me. It brilliantly blends the bold, aromatic Malay cooking style with the vibrant flavours of local herbs and spices. The presentation of dishes is impeccable, complemented by the understated elegance of the dining space.
Roti Jala (net crepes) are simply irresistible with curry chicken and potatoes
If you are a tourist in Penang during Ramadhan, you have to add the Ramadhan bazaar to your list of must-see places. The month-long Ramadhan bazaar (opens from 3:30 – 7:30 pm) offers a wide variety of Malay specialities and it is a wonderful market to scout for delicious treats. Roti Jala is something I will usually buy among many others.
Fanning the flames of satay
Satay is an example of how Penang cuisine was greatly influenced by the Arabs who came here to trade from the Middle East. Some say that this dish has Turkish roots. Be that as it may, satay has been available in Malaysia for many years already and is synonymous with Malay cuisine.
The Art of Fine Chinese Cuisine at Anovia Banquet Art Centre
Set within the elaborately decorated oceanic-themed dining hall at Anovia Banquet Art Centre, an intimate birthday celebration was held in honour of Dato’ Lillian Tong, a respected custodian of Penang’s Chinese Peranakan heritage and a woman deeply devoted to preserving its traditions. Family and friends gathered across two tables, brought together by good food and even better company.
An irresistible dim sum encounter at Bao Teck Tea House
Dim sum ("touch the heart" in Chinese) refers to an array of dainty bite-size snacks enjoyed all over the world, especially among the Chinese communities. In Penang, dim sum is available for breakfast, lunch and even dinner from push-cart vendors, coffee shops, tea houses, restaurants and fine-dining establishments. Although the price difference can vary dramatically, there are many options for one to enjoy dim sum according to one's budget.
A luxurious omakase dinner at Maple Palace
Dining at Maple Palace has always been a satisfying experience. The elegant 6-course omakase dinner celebrating my 54th birthday was such a delightful encounter. Lavished with priced ingredients, the flavours of the scrumptious feast were top-notch!
Moi, comforting rice-based porridge to warm the soul
If the truth be known, a bowl of piping-hot plain white moi (congee in Hokkien) is unpretentious and is as bland as ever. Yet through the millennia, it has become a comfort food that has no equal. Moi has become the food of love, health and of the home for millions. At times, I marvel at how food this simple can be elevated to taste so deliciously divine.
Varieties of char hor fun for different palates
Hor fun is a versatile type of rice noodles made from rice flour, water, salt and cooking oil. Although hor fun in itself is rather bland, it is able to absorb the flavours of any meat or stock it is cooked with. Its soft, slippery yet chewy texture is key in a few popular street food specialities here in Penang – char hor fun, dry stir-fried beef hor fun, steamed fish over hor fun and hor fun with pek cham kay (poached chicken).
Muah chee – truly irresistible moist and elastic humble-looking morsels
Muah chee, a traditional dish made of glutinous rice dough that stretches like elastic bread dough, is moist, soft and pillowy. The bite-size pieces are coated generously with a powdery mix of toasted crushed peanuts, toasted sesame seeds and granulated sugar. Prior to serving, some fried shallots (optional) could be added along with a sprinkling of white, or black sesame seeds.
Boey Chong Kee Restaurant – serving no-frills Cantonese-style cooking
Although the signboard on the right of the restaurant reads "Beoy...", it was a typo error Mr Boey Chong, owner of the restaurant must have missed when he commissioned it in the 1960s. “Kee” stands for 记 which means shop in Chinese. Serving classic no-frills Cantonese-style cooking, this quaint restaurant is located at one of the shop lots on the ground floor at People's Court off Lebuh Cintra/Campbell. Till today, it is still very much a family business and is run by Mr Boey’s granddaughters, the Chan sisters.
Hainanese Delights serves up nostalgic cuisine of the colonial British era
In the 1920s, the Hainanese were among the last Chinese immigrants to arrive in Penang. Since other dialect groups had already established control over most trades, the late comers ended up as cooks and houseboys (domestic helpers) in British homes and establishments. The Hainanese cooks were taught on-the-job how to prepare British dishes and were also introduced to local ingredients and spices. They eventually evolved their cooking repertoire, infusing their creations with local flavours to suit the taste buds of Penangites and the colonial British. Thus, Hainanese cuisine in Penang, and at large, in Malaysia and Singapore, is unique in its own way and cannot be found elsewhere, not even in Hainan Island.
Deliciously authentic Hainanese chicken chop at Hai Onn Restaurant
Hai Onn Restaurant at Jalan Burmah is one of the few Hainanese kopitiams (coffee shops) left in George Town. Although there are two original signages at the entrance of the kopitiam with "Hai Oan", the correct spelling of this restaurant is actually "Hai Onn". This only goes to illustrate how forgiving the owner was in agreeing to carry on with the typographical error in the company name.
A luxurious 6-course treat for Mum at Maple Palace Restaurant
Mum turned 89 this year and I was only too glad that I was able to celebrate her birthday at Maple Palace Restaurant with a scrumptious top-notch feast. Although owner Loy Tan was overseas when I contacted him, he was obliging enough to curate a luxurious 6-course menu for Mum. The individual serving of each course was beautifully presented, making it a delightful visual feast to whet the appetite.
An unforgettable birthday bliss – indulging in avant-garde dishes at Maple Palace Chinese Restaurant
When choosing a venue for her birthday celebration, my daughter Jean immediately suggested Maple Palace and it is easy to understand why. Located in the heart of George Town, Maple Palace Chinese Restaurant goes beyond traditional boundaries, offering avant-garde dishes that redefine Chinese cuisine in terms of both flavour and presentation. Under the guidance of owner Loy Tan and his skilled chefs, the restaurant's innovative techniques and use of authentic ingredients create an unforgettable and mouth-watering dining experience that leaves a lasting impression.
Savoury Cantonese-style dishes at Zen Xin Vegetarian Restaurant
Zen Xin Vegetarian Restaurant is a vegetarian restaurant located along Nagore Road in the heart of George Town. One thing that strikes me when dining at a Chinese vegetarian restaurant in Penang is the creativity involved in preparing innovative vegetarian alternatives that closely resemble traditional faux meats or seafood dishes. It is almost like you are eating the real thing, from texture to taste! Using various plant-based ingredients such as tofu, seitan, mushrooms and soy-based products, the chefs are able to create wonderful dishes.
Indulging at the award-winning Chin's 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.
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.
Lao Hakka Cafe: a culinary haven of traditional Hakka flavours
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.