Emperor Villa's "kochabi" set meals good for lunch or dinner
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.
A sensationally divine 6-course dinner at Salsas Penang
Right off the bat, I have to tell you that I am going to be biased. David Kaw is a close friend of the family for ages and we are all huge fans of his culinary creations. Too many birthday dinners, wedding anniversaries and special occasions have been celebrated at Salsas Penang. And every time, David has taken great care of us making each event memorable.
Penang's famous Kim Leng Loh Mee – a magical, gloopy bowl of wonder
The constant stream of customers to Kim Leng Loh Mee in Perak Road indicates its popularity among locals. Located at Joo Huat Restaurant, this famous lor mee stall is only a stone's throw away from the bustling Perak Road morning market.
Hachiban Izakaya, more than just a typical Japanese pub
Located at Jalan Kelawai, Hachiban Izakaya serves more than just sake and pub grub. "Hachiban" means "No. 8" and "Izakaya" stands for a casual venue to chill out after work for drinks, similar to that of an Irish pub or a Spanish tapas bar.
Middle Eastern offerings at Halab in Chulia Street
Halab, tucked in a bungalow along the bustling Chulia Street in the heart of George Town offers authentic Middle-eastern cuisine. It is no surprise that the Syrian and Arab communities in George Town frequent Halab, forming their base clientele alongside Penangites and tourists visiting the island.
Ice kacang, Penang's all-time ubiquitous but favourite dessert
Ice kacang, the mother of all Malaysian desserts, is also known as ang tau s'ng (Hokkien for iced red beans) or ABC (ais batu campur in Malay). Although “kacang” means beans in Malay, this jubilant offering contains more than just ice and beans. Brimming in a bowl, the colourful concoction is made of a tower of shaved ice swirled with a mixture of red beans, leong fan (grass jelly or cincau in Malay), creamy sweet corn, chewy tapioca pearls and translucent attap chee (nipa palm fruit), smothered with at least two types of syrup and evaporated milk. You can further top it with a scoop of ice cream (especially durian, making it even more sinful).