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.
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.
Yes, this is how popular roti canai is in Penang, available all day long at almost every street corner. This simple flatbread is adored by both young and old, men and women of all races in the country.
Penang is truly a food paradise that has an extensive culinary scene, offering diverse delights from various cuisines, including delicious Malay fare. Irama Dining stands out as a culinary revelation for me. It brilliantly blends the bold, aromatic Malay cooking style with the vibrant flavours of local herbs and spices. The presentation of dishes is impeccable, complemented by the understated elegance of the dining space.
Penangites just want it all – fresh seafood, delicious flavours, beautiful presentations, a cosy ambiance, great service and above all, cheap prices!
Having grown up in a Chinese Peranakan household, I have always been intrigued by the beauty of the kebaya. It is not just about how the entire ensemble – when matched with a traditional floral sarong is wearable art, one that gives a veritable statement on the opulent cultural heritage of the Nyonyas.
Penang laksa is extremely popular, especially among locals for its wonderful balance of spicy, sweet and sour flavours. This is strictly a hawker treat, as one is unlikely to find great laksa in a fancy restaurant.
In 1845, a large endowment of land in the Pulau Tikus area was made to the Theravada Buddhists, principally Thai and Burmese, whose importance is recorded in local street names to this day. Today, the extensive lands surrounding the Thai Wat Chaiyamangalaram are home to a small and thriving kampong of about thirty families (approximately 120 persons) of Thai Chinese and Hindu Indians. (The Changing Perceptions of Waqf, as Social, Cultural and Symbolic Capital in Penang, Judith Nagata)
The key signature in traditional Malay cuisine is definitely the generous use of local herbs, spices and belacan (shrimp paste). Santan (coconut milk) is a common addition to impart a creamy texture to Malay dishes. In Penang and 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, visit Lagenda Café.
The 'roti man' or bread vendor is quite a common sight in Penang. They are usually on their rounds in the mornings and from tea time, plying their stock-in-trade in a road contraption that resembles a hybrid between a motorcycle and a 'meat safe'.
"Yam", as it is often known in Penang, actually refers to taro. While "yam" encompasses various plant species in the Dioscorea genus with edible tubers, Or Kuih specifically uses taro. For local authenticity, I'll stick with "yam". Or Kuih, a steamed yam cake, is a lovely local delicacy topped with aromatic shallot oil, fried dried shrimps, crispy shallots, spring onions and diced chillies. Traditionally served with chilli sauce or "tnee cniau" (sweet sauce) on the side, this dish embodies comfort food. A perfect slice of yam cake should be aromatic and tender, with yam chunks that melt in the mouth.
For two consecutive years, my daughter has requested the same birthday gift – a weekend at PARKROYAL Penang Resort. The Resort has been one of her favourite places to kick back and lose herself in a tropical paradise.
Living in Penang, we are indeed fortunate that we can just take a 35-minute drive from home to Batu Ferringhi sans the arduous plane and taxi rides (e.g., my cousin from Toronto took some whooping 23 hours to reach Penang).
Satay is an example of how Penang cuisine was greatly influenced by the Arabs who came here to trade from the Middle East. Some say that this dish has Turkish roots. Be that as it may, satay has been available in Malaysia for many years already and is synonymous with Malay cuisine.