The Tamarra takes off this Ramadhan
The Tamarra is the latest addition to Shad Kamarulzaman's string of restaurants which include Irama Dining, Sutera and Lagenda Cafe. Not resting on his laurels, he brings yet another inspiring dining destination to Penang, this time serving modern Malay gastronomy. However, for the month of Ramadhan, The Tamarra is proud to present "Senandung Rasa by the Sea".
Sutera Restaurant's oriental offerings take flight
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.
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.
Irama Dining, the rhythm of a fresh and modern dining experience
Penang is truly a food paradise. One can find almost everything under the sun here on this tropical island including good Malay food. Dining at Irama is a game changer for me. The strong, aromatic and distinct Malay-style cooking is combined with the rich flavours of local herbs and spices. The food presentation is masterful and the dining room is tastefully elegant.
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). Coconut milk is also added to Malay dishes to enrich them with a creamy finish. In Penang, as well as 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, head down to Lagenda Café.
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!