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.
The Kapitan Keling – a mosque rich in history
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.
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 in 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.
PARKROYAL Penang Resort – a tropical paradise to luxuriate in
For two consecutive years, my daughter has requested for 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).
Sigi's did more than tickle our taste buds!
My family and I enjoyed a memorable evening hosted by Dato' Welf and Datin Susan at Sigi's Bar & Grill at Golden Sands Resort Penang by Shangri-La. Although we could dine in air-conditioned comfort, or up on the upper deck with an elevated view, we chose an alfresco dining area near the beachfront of Batu Feringghi. The stunning vista of the beautifully landscaped gardens and the ocean beyond was priceless. The Resident Manager of the resort, Christoph Düker was at hand to greet Welf and Susan. He was also kind enough to take the above photo for us.
Half Acre Restaurant, Taiwanese flavours in Penang
When you talk about Taiwanese food, fried stinky tafu, scallion pancakes, oyster vermicelli, minced pork rice and pearl milk tea come to mind. However at Half Acre Restaurant, you will not find any of these popular Taiwanese street food. On the other hand, you would be treated to strong Taiwanese flavours that are aggressively herbal with deeply umami.
Penang’s all-time favourite Char Koay Teow
I have always wondered where the all-so-famous Penang Char Koay Teow came from? Who were its original creators? Some believe that Char Koay Teow (‘fried flat noodles in Teochew) was first sold by Chinese fishermen, farmers and cockle-gatherers on the island who moonlighted as Char Koay Teow hawkers in the evening to supplement their income.
Penang's very own Arcadia in the clouds – Penang Hill
Penang Hill is the state's foremost hill resort. Although it was originally called Flagstaff Hill, the locals have always affectionately referred to it as Penang Hill or Bukit Bendera. At about 830 metres (2,750 feet) from sea level, the temperature on the hilltop is considerably cooler than the nether lands. On regular weekdays, the hill is pretty quiet and can serve as a recuperative getaway, far from the madding crowd and city heat.
Acar Chee Ya Hu (pickled mullet fish)
This is one of my mum's favourite acars. She has been making this for as long as I can remember. It is such an appetising dish when served with a bowl of steaming white rice.
Like other Nyonya acars, this dish is a combination of sweet and mostly tart flavours. However, the other ingredients, like onions and garlic still impart their individual aromas. The deep-fried fish absorbs the gravy and becomes succulent and moist.
Chio Hua, the golden Nyonya Jelly
Reminiscing about my childhood days brings back fond golden memories especially about the kitchen where I first fell in love with cooking. For me, everything that my mum shared with me will always have a special place in my heart – from cooking the most fiery sambal babi to making crunchy Nyonya jelly. Mum has definitely enriched my childhood with these experiences.