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All about Penang & more

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.

Sutera Restaurant's oriental offerings take flight

Sutera Restaurant © Adrian Cheah

When you witness the beginning of a new venture, it is with optimism. Success will follow suit if everything is organised well and executed to the best of one's abilities.

The launch of Sutera Restaurant holds great potential with a winning menu, scrumptious offerings and eye-arresting presentations. The conducive dining deco even has a beautiful mural of a larger-than-life peacock perch on a branch overlooking its diners.

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Sri Mariamman, the temple of an ancient goddess

Sri Mariamman © Adrian Cheah

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.

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Traditional and avant-garde Asian cuisine at Maple Palace

Maple Palace © Adrian Cheah

Chinese New Year celebrations which last for 15 days offer an ideal time for family reunions as well as to catch up with old friends. When my classmates from Han Chiang High School decided to have a mini class reunion, Maple Palace was our top choice. The restaurant serves mouth-watering cuisine that is both traditional and avant-garde at the same time. It also offers festive Chinese New Year dishes synonymous with good luck and prosperity. On top of that, the quality of the delicacies at Maple Palace has been consistent throughout my visits in the past.

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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

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

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.

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Savouring mouth-watering Chinese dishes at Jia Shi Restaurant (formerly at Song River)

Jia Shi Restaurant © Adrian Cheah

It is vital for a restaurant to have popular signature dishes loved by many. This is an important factor in establishing a long and lasting clientele that will continue its patronage.

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

Or kuih (yam cake) © Adrian Cheah

Or Kuih is a mashed steamed yam cake garnished with fried dried shrimps, shallot crisps, spring onions and diced chillies. The cake is light and flavourful, best eaten with chilli sauce or "ti ciau" (fermented sweet soy sauce). Delicious yam cake must be soft with the rich taste of yam chunks.

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Edible masterpieces at La Vie en Rose Pâtisserie 

La Vie En Rose Pâtisserie © Adrian Cheah

If the name of this pâtisserie sounds familiar, you must have recognised it from Édith Piaf's signature rendition of La Vie en Rose in 1947. This popular song has been covered by a plethora of different celebrities throughout the decades. Although it literally means "life in pink", it is often interpreted as "life in rosy hues", "life through rose-coloured glasses" or "life in happy hues".

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A luxurious omakase dinner at Maple Palace

Maple Palace © Adrian Cheah

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!

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An irresistible dim sum encounter at Bao Teck Tea House

Bao Teck Tea House © Adrian Cheah

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.

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Chinese cuisine at PUTIEN

PUTIEN restaurant © Adrian Cheah

We started our dinner at PUTIEN restaurant at Gurney Paragon Mall with the Starters Platter which had an assortment of four PUTIEN delights. They were cold pig's trotter jelly, seaweed with mini shrimps, braised pig intestine and braised bean curd. The cold dish of pig's trotter jelly topped with a dark chilli paste was packed with flavour and collagen. I enjoyed this dish very much.

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The Han Jiang Ancestral Temple of the Penang Teochew Association – linking past and present

Teochew Temple © Adrian Cheah

You cannot miss the building. Nestled among rows of old Indian Muslim carpet stores, jewellers and eateries, the ancestral temple of the Teochew Chinese stands out with its pronounced Chinese architecture and imposing doors featuring twin larger-than-life Chinese warriors in full regalia. This silent and formidable pair with their red faces and weapons, frightening to foes yet welcoming to members and visitors, have been standing guard to the temple's peaceful interior for more than a century. Their presence recalls to mind a rather popular Chinese tercet: "Like the spring rain to a lotus blossom, thou art welcome; come, rest within".

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Springy Nyonya Kuih Talam

Kuih Talam © Adrian Cheah

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.

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