The upside-down tree – Penang's very own Baobab
According to African legend, the Baobab wanted to become the most beautiful tree of all. When it realised that this was not possible, it put its head into the ground, so only the roots pointed heavenward. Another legend holds that when the Baobab was planted by God, it kept walking, so God pulled it up and replanted it upside down to stop it from moving.
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Morpheus Restaurant Penang, making culinary dreams come true
Morpheus Restaurant Penang is located at Lorong Aboo Sittee in the bustling city of George Town. It first opened its doors to the public in April 2023 by head chef and owner Andy Lai. Using top quality ingredients, each dish is crafted to showcase the coupling of culinary artistry and elegance. Here is an account of my inaugural dining experience at Morpheus.
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Never Forgetting Balik Pulau – exploring an alluring, rustic village in Penang across time
Josephine Choo
Photography, design and layout by Adrian Cheah
"Never Forgetting Balik Pulau" is part memoir, part guide. The author, after spending her entire youth in the village, accumulated a bagful of tales. Exploratory trips back gave credence to past memories but gradually, a comprehensive guide with maps to the village evolved.
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The durian burger, a journey of discovery
I am game for all things durian. Durian egg tarts are delicious. Homemade durian ice cream is such a sinful treat, especially eaten with crispy kuih kapit (love letters). Passion Heart Cafe bakes one-of-a-kind Fresh Cream Durian Cake; it is a sponge cake layered with fresh cream and creamy durian paste, topped with durian kaya (coconut jam). This is one of my favourite cakes at the cafe.
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Lemang: an insight into tradition, taste and timelessness
In Penang and across Malaysia the lemang is available all year round. Nonetheless, it has become a special dish during the Hari Raya celebrations – Hari Raya Aidilfitri (Eid al-Fitr) and Hari Raya Aidiladha (Eid al-Adha). Although its preparation seems simple enough, cooking lemang requires an open area with ample ventilation – which is why most people just prefer to buy lemang rather than attempt to make it themselves.
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Spongy Kuih Bahulu recipe
Kuih Bahulu (also known as Kuih Baulu or Kuih Bolu) is a perennial favourite among Malaysians of all ages. In Hokkien, it is called Kay Nui Koh. It is a mini light and fluffy sponge cake made from eggs, flour and sugar. It has a slightly crusty outer layer with a soft and fluffy inside, quite similar in taste and texture to a French Madeleine. However, when compared to many western cakes, Kuih Bahulu is much lighter in texture and has a subtle sweetness.
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