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.
Taiwanese street food has become a magnet for travellers everywhere, a delicious crossroad of comfort, colours and controlled chaos. Born in the glow of night markets and shaped by generations of hawkers, it now stands among the world’s most beloved street cuisines.
Come, join me as I take you through “À Table!”, a French dinner crafted by two of Penang’s brightest culinary talents, Chef Andy Lai of Morpheus and Chef Hooi Shing of Le Petit Four Pâtisserie. Held in celebration of Le Cordon Bleu’s 130th anniversary and in conjunction with the French Festival’s “Gastronomy Month", the evening hosted by Alliance Francaise Penang was anything but ordinary.
A group of ex-classmates gathered at Wu Jia Chinese Restaurant in Pekaka Square to celebrate a dear friend’s birthday. What began as a simple dinner soon became a reminder of how good company can turn an ordinary evening into something memorable. I had curated eight delectable dishes, a feast that promised variety, flavour and texture. For a table of ten, it was a meal to be enjoyed at an unhurried pace, filled with laughter and easy conversation. After all, good food, like good friendship, is meant to be shared.
Penang has a large community of Indians, broadly divided into those from the North (Bengalis, Sindhis, Gujerati, etc.) and the South (Tamils). It is not surprising then that the Penang landscape is dotted with Hindu temples, from the large and ornate to the unostentatious makeshift huts and lean-to's.
Born into a Chinese Peranakan family, I often find my culinary cravings leaning towards other cuisines – whether it is Chinese, Thai, Italian, Japanese, Vietnamese, Continental, Mexican, Indian or Malay – when dining out, unless I am hosting guests from abroad who crave for Nyonya cuisine. Sometimes when time allows, I will gladly roll up my sleeves and prepare a Nyonya feast to ensure that they depart Penang with a lasting impression of the vibrant and unique flavours that define Nyonya cuisine.
Penang, a haven for food lovers, serves up a sedap-licious escapade like no other, from street food stalls brimming with local delights to high-end fine dining restaurants, not forgetting cosy patisseries and bustling pubs. But when it comes to an izakaya, there is something inherently different – a taste of Japan served with a side of its rich cultural essence, much like how an Irish pub offers more than just a pint.
I have always believed that a restaurant should be judged not by its chandeliers, linen or logo, but by the soul of its food and the heart of its people. Penang is a place where great food is found at street corners, not necessarily behind glass doors and marble floors.
By Marcus Langdon, with photographs from the Robert Hussey Collection
Cover design and book layout by Adrian Cheah
Designing Pritchard’s of Penang
This year, I had the privilege of designing and laying out an extraordinary book, "Pritchard’s of Penang: Enterprise, Secession, and Murder". It will be launched at the George Town Literary Festival (GTLF). Scheduled for 28 November 2025, from 11:30 a.m. to 12:15 p.m., this long-awaited title by historian Marcus Langdon brings to life a fascinating chapter of Penang’s past.
This is the most famous place of worship in Raja Uda, and indeed in the whole of Seberang Perai. The intricately designed Tow Boo Kong Temple sited on the northern end of Jalan Raja Uda was built in honour of the Nine Emperor Gods.
Originally set up as just an attap-shed shrine in the early 1970s, the temple was rebuilt to its current scale and grandeur in 2000. The majestic archway was completed in 2009.
Wat Buppharam may not appear on every traveller’s must-see list in Penang, but those who step into its tranquil embrace are often rewarded with sacred and unexpected discoveries. Can a silent statue whisper the truth of your wishes? Within its shrine hall rests a humble, one-foot-tall figure known as the “Lifting Buddha”, a sacred icon believed to be able to reveal just that!
Hameediyah Restaurant in Campbell Street serves good murtabak. Established in 1907, this is one of the oldest Indian Muslim restaurants in Penang.
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.