Adrian Cheah

Penang's Cina Wayang (Chinese opera) – for gods and ghosts

Chinese opera © Adrian Cheah

Growing up in Ayer Itam in the 70s was so much fun. Living near the wet market was even better since you could buy food easily any time of the day. Back then, we would bring our own tiffin carriers, even supply our own eggs to the char koay kak lady or Pak Dollah, the mee goreng uncle. Ah Heng, the rojak man, parked his cart in front of my house. He would string halved green mangoes on a lidi (coconut leaf) stick and top them with rojak sauce and crushed peanuts. Another favourite of mine was the sliced bangkwang (turnip), also topped with rojak sauce and crushed peanuts. Ah Heng eventually gave up the rojak business and sold koay teow thng. Everybody knew everybody back then. News even travelled faster than a speeding bullet. Before I could reach home, my mum would have known what I was up to. Mind you, that was when my house did not even have a telephone.

The floral bath (mandi bunga) ritual

floral bath © Adrian Cheah

The Russian musician Igor Stravinsky might have composed Le Sacre du Printemps (The Rites of Spring) as an exploration of nature and the rituals of renewal and sacrifice, but one could safely conjecture that the ritual and ceremony of the Malaysian floral bath was created for more personal (and less lofty) reasons. The two may be worlds apart, but both Stravinsky and the local bomoh share one thing – invoking the power and the mystery of nature and the elements in their work.

The vibrant and colourful Nyonya kerabu bee hoon

kerabu bee hoon © Adrian Cheah

When it comes to good food, the only one you have to really satisfy is yourself. When it comes to cooking (without deviating too far from the recipe), you can add whatever you like to your dish and omit all the ingredients that do not tickle your taste buds.

Tides of candlelight adoration at St. Anne's Feast

St Anne

One of the largest and most extraordinary religious mass gatherings in Southeast Asia is the St Anne Novena and Feast in the town of Bukit Mertajam in Penang.

Emperor Villa's "kochabi" set meals good for lunch or dinner

Emperor Villa © Adrian Cheah

Emperor Villa, a family-run business offering accommodation and dining first opened its doors to the public in September 2019. It took two years to complete the construction of its rustic villas complete with a spacious swimming pool, nestled among nine acres of greenery in the hills of Sungai Ara, Penang.

The elegance of Japanese cuisine at Miraku

Miraku © Adrian Cheah

One country that truly elevates food to an art form is Japan. When dining at Miraku you would be able to encounter such an art form as soon as you are served, so much so that you are compelled to feast with your eyes first. Here, food preparation is such a delicate craft that it is pursued with passion and executed to perfect artistry.

Hungry Ghosts roam the Streets of George Town

Hungry Ghosts © Adrian Cheah

Hungry Ghost is also known as the Phor Thor festival is an annual month-long celebration observed by the Chinese enclaves not only in Penang but also throughout Malaysia, Singapore and Phuket.

All things cendol and more

cendol © Adrian Cheah

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.

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.

Bee Koh Moy, a healthy bowl of goodness

In Penang, Bee Koh Moy (Hokkien for black glutinous rice porridge, Bubur Pulut Hitam in Malay) is often served topped with fresh coconut milk. The yin-yang-looking combination of mildly sweetened black rice porridge drizzled with a slightly salty creamy white coconut milk sauce is a scrumptious treat. The rich and creamy dish, perfumed with aromatic pandan (screw pine) leaves, can be served warm or chilled. This offering is usually enjoyed for breakfast, at tea time or as a dessert after a meal; it is best savoured in small portions as it is hearty and filling.

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.

JiangHu Edo – an exquisite 10-course Japanese fine dining experience in George Town

JiangHu Edo offers a tantalising culinary experience using quality ingredients to accentuate flavours and textures that celebrate fine cuisine. The visual presentation of the courses was a masterful eye-arresting feast. Nothing was left to chance and everything was skilfully curated into an art form.

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