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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.

Nasi lemak – a parcel of Malaysian goodness

Nasi lemak © Adrian Cheah

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!

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

Ketupat © Adrian Cheah

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.

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Sublime omakase experience at Dozo Penang

Dozo Penang © Adrian Cheah

"Omakase" is the short term used for "omakase shimasu" which means "I will leave it to you (chef)". It gives creative freedom to the chef to conjure up an unforgettable culinary experience. This style of dining is best indulged with an open mind, a willingness to try new experiences, leaving all biases aside.

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JiangHu Edo – an exquisite 10-course Japanese fine dining experience in George Town

JiangHu Edo © Adrian Cheah

JiangHu Edo offers a tantalising culinary experience using quality ingredients to accentuate flavours and textures that celebrate fine cuisine. The visual presentation of the courses was a masterful eye-arresting feast. Nothing was left to chance and everything was skilfully curated into an art form.

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My Kebaya shirt – a journey where novelty meets sublime beauty

Kebaya shirt © Adrian Cheah

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.

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Fanning the flames of satay

Satay © Adrian Cheah

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.

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The Kapitan Keling – a mosque rich in history

Kapitan Keling Mosque © Adrian Cheah

The Kapitan Keling Mosque Kapitan Keling Mosque along Jalan Kapitan Keling (once Pitt Street) is a monumental structure crowned by copper domes. This is the largest historic mosque in George Town, founded around 1800.

The name of mosque was taken from the Kapitan Kelings, people who were appointed leaders of the South Indian community by the British.

The term 'keling' derived from the ancient Hindu kingdom on the Coromandel coast of South India. It was generally used to denote all those who came from there. As the Indians found it difficult to pronounce certain English words, the title "Captain" was somehow transformed into "Kapitan". From there, the Kapitan Kelings (or Captains of the Kelings) came about.

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Kuih Bahulu recipe

Kueh Bahulu © Adrian Cheah

Kuih Bahulu is a perennial favourite among Malaysians of all ages. It is a light, fluffy sponge cake made of eggs, flour and sugar. It has a slightly crusty outer layer and is quite similar in taste and texture to the French Madeleines. Kuih Bahulu ideal for tea time and goes very well with black coffee. It comes in different shapes and sizes, but the popular options include the goldfish and the button flower designs.

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Capturing the opulence of bygone days - the Nyonya art of Sylvia Lee Goh

Sylvia Lee Goh

Sylvia Lee Goh embarked on a journey of discovery of identity and self-worth. It was a long road, but with a lot of encouragement and moral support.

In the mid-eighties Sylvia was a member of the Arts and Craft Guild, holding a committee member position for two years. This Guild was under the umbrella of the American Association.

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Book review: Once Upon A Kamcheng

Lillian Tong and Jewel Tan

Once Upon A Kamcheng

Preface

This book is an anthology of Penang Straits Chinese Baba Nyonya memoirs, biographies, and collected stories. The compilation was inspired by life growing up in a Baba Nyonya home and the stories told to me by my mother, Tan Chooi Bee, and my friends. Beyond the nostalgia of resplendent gold and gilded lattice screens and gracious living are behind the scenes expose bothering on the ridiculous to the tragic, where antics, escapes, indulgences and misadventure reign.

Lillian Tong

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Murtabak – a hearty meal all by itself

Penang Murtabak © Adrian Cheah

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

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Acheen Street Mosque, priceless legacy of the Penang Muslim community

Acheen Street Mosque © Adrian Cheah

The history of the Acheen Street mosque (also known as the Malay mosque), began in 1792, which marked the arrival of its founder Tengku Syed Hussain Al-Aidid who had come from Acheh to settle in Penang. A member of the royal family of Acheh, Sumatra and descendant of a sovereign Arab family, Hussain became a hugely successful entrepreneur and one of the wealthiest merchants and landowners in Penang.

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