Da Shu Xia Seafood House – sumptuous and fresh seafood in Penang

We just want it all  – fresh seafood, delicious flavours, beautiful presentations, a cosy ambiance, great service and above all, cheap prices. Yes we do, especially Penangites!

Top Nyonya restaurants in Penang

Nyonya cooking is peculiar only to the Chinese of Penang, Malacca and Singapore. In a nutshell, the Peranakan culture is itself a melding of two distinct groups, namely the Chinese who settled in Southeast Asia in the 19th century and the local Malays. Out of this intermixture came forth interesting customs and traditions hitherto non-existent.

Much of Nyonya cooking is inspired by the rich spices of Malay cooking featuring local herbs and ingredients. However in Penang, Nyonya cooking also has a very strong Thai influence, borrowing soury and fiery flare from their neighbouring country.

Ah Leng's supreme Char Koay Teow

Taste is very subjective and since Penangites are spoiled with choices, their discerning palate is indeed well tuned to great food. Should you wish to see them enraged and in full disgust, just serve them a plate of something ordinary, or if you dare, something horrible. This only goes to illustrate how passionate they are about food especially the local delicacies.

Durian, the sensational "king of the fruits"

“You should wash your hands using the water poured over the inner side of durian skin. It will remove the pungent durian smell from your hands," urged Mr. Teh, my neighbour who accompanied me on a durian feast at Balik Pulau. We had a satisfying breakfast like no other amidst the natural surrounding of a durian orchard.

The Craftisan, tea-inspired gelato and hand-crafted desserts

When the sweet tooth comes a-knockin', head to The Craftisan for one of its luscious dessert options. Whether it is brownies, crepe or gelato that strikes your fancy, its delicious offerings should satisfy your cravings. Hand-dripped coffee and a selection of teas compliment perfectly its creative desserts.

Que Huong Toi Enterprise, a quaint eatery serving pho-nomenal Vietnamese food

I love criss-crossing Penang on my motorcycle because it avoids two major headaches – traffic jams and parking problems. Thus, it is easy for me the head down to Que Huong Toi Enterprise which is located a stone's throw away from my office to slurp up a bowl of delicious phở bò (Vietnamese beef koay teow soup).

Make your own ketupat daun palas (boiled rice wrapped in palm leaves)

The most popular types of ketupat found in Malaysia are ketupat nasi (made with plain rice) and ketupat daun palas (made with glutinous rice). Both varieties are wrapped in palm leaves and then boiled in water until cooked. It is said that ketupat daun palas originated from the northern states – Penang, Kedah and Perlis while ketupat nasi is more popular in Perak.

Apong Guan – one piece is never enough

This is something I have recently noticed about Uncle Ah Guan. He has always being great fun to chat with but on my recent visit one afternoon, although he was smiling and friendly, he was not his usual chatty self. I realised that age is catching up and grinding over the stove in the scorching tropical heat, day in and day out, cannot be an easy task for him these days.

La Vie's splendid cuisine to celebrate life's treasured moments

Appetisers are delicate petit morsels which tantalise our taste buds to increase our appetite. A well-planned menu would select appetisers that would coordinate and lead up to the flavours of the main dishes in a meal. In short, appetisers should give you an idea about the main course. Great appetisers put you in the mood; they get you excited about what else lies in store for you. We started our dinner at La Vie with an alluring march of four appetisers – crispy unagi, prawn salad, crab meat croquettes and clams in Thai-style sauce. Such an incredible quartet that kept us clamouring for more.

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.

The Ferringhi Garden Restaurant: great dining within an oasis 

The Ferringhi Garden Restaurant has an amazing lush garden filled with flowers in full bloom. Even before looking through the menu, we could not resist taking a few photographs of its tranquil and beautiful dining ambience.

Belacan, integral ingredient in local cuisine

Anyone who has paid attention to local cuisine can safely hazard a guess that Penangites, and Malaysians for that matter, have a predilection for pungent foods! Call it full-flavoured, aromatic, spicy or downright nasty, Malaysian cuisine boasts more pungent varieties than arguably any other country in the world. This piquant character manifests itself in various forms, in fresh fruits (durian and jackfruit), in condiments (budu), preserves (cincaluk and tempoyak) and the innocuous looking belacan or shrimp paste. The last item is as indispensible to Malaysian cooking as herbs are to Italian cuisine or soya sauce to Chinese. Why, some purists go as far as to declare that your 'Malaysianess' hinges on whether or not you like belacan!

Sea cucumbers – back to nature cures

Marine life in Malaysian waters is full of many natural wonders. Among them is the humble sea cucumber. Locally, it is known as 'gamat' in Malay and 'hai som' in Hokkien. It is scientifically called holothurians, a class of the phylum echinodermata.

Truly authentic, truly Thai at Chili Head

Chili Head Social Bar and Eatery, a cool and hip Thai restaurant overlooking the beautiful marina at Straits Quay serves excellent authentic Siamese food. Here is a place where Thais themselves would love to eat.

4-course set dinner at Au Jardin

My family and I love to explore Penang's rich culinary tapestry and for dinner we headed to Au Jardin located in an old quaint warehouse within the compound of the historical Hin Bus Depot. The restaurant (according to their website) offers modern European fare. Chef Kim Hock and his team create dishes that celebrate fresh, seasonal ingredients.

A marvellous View for an exceptional anniversary

With a stellar scene of Penang outside its floor-to-ceiling glass walls, The View at Equatorial Hotel is an exquisite fine dining restaurant wonderfully suited to mark any memorable occasion.

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 tourist visiting the island.

Traditional and avant-garde Asian cuisine at Maple Palace

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.

Murtabak – a hearty meal all by itself

Hameediyah Restaurant in Campbell Street serves good Murtabak. Established in 1907, this is one of the oldest Indian restaurants in Penang.

Croinut 101 with Chef Dino

Do you want to learn first-hand how the infamous Croinut is made? Shargri-La’s Rasa Sayang Resort & Spa’s Executive Pastry Chef, Dino Wan divulged the secrets behind the making his simply delicious Croinut.