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.
The 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 the mosque was taken from the Kapitan Kelings, people who were appointed leaders of the South Indian community by the British.
My daughter Jean and I had a good luncheon at Tsukiji Sushi Bar, located at City Junction, Penang. The open-kitchen concept allowed us to watch the chefs at work, showcasing their precision and artistry. This reflects the "shokunin" spirit – a Japanese philosophy of lifelong dedication to mastering one’s craft, where even the simplest dishes are continuously refined. As a creative soul, I have always been drawn to Japanese restaurants, where each dish is presented on exquisite utsuwa (ceramic ware), enhancing its colours and textures. At Tsukiji Sushi Bar, freshness and flavour are celebrated alongside beauty and tradition.
Being a popular dish among Penangites and Malaysians at large, roti canai or roti paratha is a flaky, moreish flatbread enjoyed any time of the day. Made with flour, water, salt, a little sugar and fat, the mixture is kneaded into a dough and allowed to rest. It is then divided and rolled into palm-size balls. The rested dough ball is stretched; held at a corner, it is then flung in the air onto the oiled work surface twice or thrice, stretching it paper thin before folding to obtain a layered texture.
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.
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.
In the heart of Pulau Tikus, where the rhythms of Penang’s past still echo through its streets, there is a place where nostalgia simmers gently over a pot of moi (plain white rice porridge). The Teochew Club, the brainchild of Chef Su Kim Hock, is more than just a late-night eatery – it is a love letter to tradition, a quiet homage to the generations of Teochew immigrants who arrived on the shores of Penang in search of a better life.
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.
The most popular types of ketupat found in Malaysia are ketupat nasi (made with plain rice) and ketupat daun palas (made with glutinous rice). While both varieties are wrapped in palm leaves and then boiled, they use different types of leaves: ketupat nasi is typically wrapped in young coconut leaves (daun kelapa muda), whereas ketupat daun palas is enclosed in Licuala palm leaves (daun palas). It is said that ketupat daun palas originated from the northern states – Penang, Kedah and Perlis – while ketupat nasi is more popular in Perak.
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.
Quallys Syok Segarnya is more than just a restaurant – it is a love letter to Malaysia’s culinary heritage. It embraces the simplicity of fresh ingredients and deep-rooted cooking tradition while adapting to the evolving tastes of today’s diners. Here, the essence of "masakan kampung" (traditional Malay village cooking) shines through, bringing rich, "sedaplicious" flavours to every dish. Malay cuisine, with its harmonious blend of spices, herbs and regional influences, revolves around rice – served with curries, sambal, seafood and meats. It is often enjoyed by hand for an authentic, finger-licking-good experience. At the heart of Quallys is Yusniza Ayu Yusoff, fondly known as Kak Ayu, whose warm, heartfelt approach captures the true spirit of cooking with love.
When you witness the beginning of a new venture, it is with optimism. Success will follow suit if everything is organised well and executed to the best of one's abilities.
The launch of Sutera Restaurant holds great potential with a winning menu, scrumptious offerings and eye-arresting presentations. The conducive dining deco even has a beautiful mural of a larger-than-life peacock perch on a branch overlooking its diners.
The warm midday sun filtered through the colonial windows of Beach St. Bistrot, casting shifting patterns of light across its charming interior. Outside, the afternoon blazed with tropical intensity, making it all the more refreshing to step into the cool embrace of the air-conditioned restaurant. Though my birthday had passed weeks ago, the celebrations continued – this time over a leisurely luncheon with my dear old friend, Auck Seng.