Lemaklicious illustrates my passion for good food. "Lemak" is a Malay word that means more than just "fat" or "rich in taste". It can be used in any context, always bring with it a luxurious feeling of creamy and rich indulgence that is equally satisfying and rewarding. Hence, it is most fitting that I fuse "lemak" with "licious" (from delicious) to sum up my love affair with food.
I grew up in Penang, surrounded by a large Peranakan family, so it is no wonder that I became passionate about food. The food we ate was very traditional – delicious Nyonya recipes based on fresh ingredients. Over the years, I recreated the taste of home or other delicious dishes which I have tasted around the world. I came to learn that preparing food is not just about the recipe itself but also its ingredients and awareness for choosing each element to create a dish. Enjoy and indulge!
My family and I love to explore Penang's rich culinary tapestry and for dinner this time, we headed to Au Jardin located in an old quaint warehouse within the compound of the historical Hin Bus Depot. According to its website, the restaurant offers modern European fare. Chef Kim Hock and his team create dishes that celebrate fresh, seasonal ingredients.
With a stellar scene of Penang outside its floor-to-ceiling glass walls, The View at Equatorial Hotel is an exquisite fine dining restaurant wonderfully suited to mark any memorable occasion.
Halab, tucked in a bungalow along the bustling Chulia Street in the heart of George Town offers authentic Middle-eastern cuisine. It is no surprise that the Syrian and Arab communities in George Town frequent Halab, forming their base clientele alongside Penangites and tourists visiting the island.
Chinese New Year celebrations which last for 15 days offer an ideal time for family reunions as well as to catch up with old friends. When my classmates from Han Chiang High School decided to have a mini class reunion, Maple Palace was our top choice. The restaurant serves mouth-watering cuisine that is both traditional and avant-garde at the same time. It also offers festive Chinese New Year dishes synonymous with good luck and prosperity. On top of that, the quality of the delicacies at Maple Palace has been consistent throughout my visits in the past.
Hameediyah Restaurant in Campbell Street serves good murtabak. Established in 1907, this is one of the oldest Indian Muslim restaurants in Penang.
Do you want to learn first-hand how the infamous Cronut is made? Shargri-La’s Rasa Sayang Resort & Spa’s Executive Pastry Chef, Dino Wan divulged the secrets behind making his simply delicious Cronut.
I am very happy for my dear friend, Maggie T as she makes one of her life-long dreams come true with the launch of Uncle Albert’s Traditional Fish and Chips at Straits Quay. She has always wanted to open a restaurant and where better than to have it here in Penang, one of the top food havens of the world. Together with Liam Healy, they bring authentic fish and chips to the shores of George Town.
Thanks to its unique cultural mix, food lovers in Malaysia get to enjoy a mouth-watering blend of various flavours in their victuals (or makan-makan in local speak). Think sambal belacan with wantan noodles, Nyonya curries, Malay char koay teow and the ever-popular and versatile nasi goreng or fried rice. It can be eaten any time of the day and is found on the menu of any Penang or Malaysian eatery, from street vendors to five-star hotels.
Yes, this blue-coloured rice dish from Mews Café that is simply delicious also titillates the senses. It looks amazing, smells appetising and tasted heavenly as well.
Penang Assam Laksa is amongst the best known and loved of hawker fare in Penang. A bowl of steamed spaghetti-sized rice vermicelli is first generously garnished with finely sliced vegetables including onions, cucumber, red chillis, pineapple, lettuce, mint and pink bunga kantan (ginger buds).
As we made our way back from Pantai Kerachut on a sweltering afternoon, my companions and I found ourselves pondering over the ideal beverage to satiate our thirst after an arduous hike, steering clear of the usual carbonated options. After careful consideration, we unanimously opted for one of Mother Nature's marvels – the refreshing, locally abundant coconut water in Penang. With a newfound resolve, we swiftly made our way to the nearest nondescript roadside stall that offered this delightful thirst-buster, located just beyond the exit of the national park in Teluk Bahang.
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.
In the vast range of local fruits available in Penang, the rambutan is a popular choice among Penangites. Rambutans are tied up in bunches of 50 or 100 each and sold at roadside stalls, at marketplaces and by some fruit vendors when in season. Prices vary according to size and quality. Rambutans sold in Penang are always fresh as they come straight from the local orchards.
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'.
Unwrap a parcel of otak-otak and you will catch a waft of the spicy, delicious egg-like fish custard that is usually served with other dishes common in a Nyonya household. Otak-okak can also be eaten on its own or as an appetiser or even with bread. This popular dish is available at Nyonya restaurants, some food courts and wet markets, as well as a common spread in “Economy Rice” stalls.
Some believe that oysters hold aphrodisiac qualities, while others claim that the tomato, known as pomme d'amour – French for "love apple" – is the true food of love. In Penang, however, there is a delicacy that, despite its romantic name, is neither an aphrodisiac nor a token of affection. Yet those who have tasted it often wax lyrical over its aromatic, sweet and lemak goodness. The "love letter", more commonly known as Kuih Kapit, is a popular favourite, particularly during the Chinese New Year.
Nyonya Kuih Bangkit is a classic Chinese New Year cookie, cherished alongside favourites like Kuih Kapit, peanut cookies and pineapple tarts. Loved by Penangites, this petite, animal-shaped treat captivates with its sweet pandan fragrance that greets you at the first bite. Its slightly crisp outer layer encases a powdery softness that melts in the mouth.
The first time I sampled Christopher Ong’s cooking was at a Chinese New Year open house he held many years back. Lam Mee was on the lineup and although it is an uncomplicated dish to prepare, a flavourful stock was necessary to serve up a delicious bowl. With a dollop of sambal belacan on the side, I relish the entire bowl with gusto that day. It was wonderful and had just the right combination of everything a good bowl of Lam Mee would call for. Chris also highlighted that I was eating off an authentic antique Peranakan blue and white batik bowl.
Historical records suggest that when Chinese migrants arrived in then Malaya, they brought with them several culinary styles, among them Hakka, Hainan, Foochow, Canton and others. One style of cooking which metamorphosed out of these 'prototypes' is known today as Nyonya or Chinese Peranakan cuisine, a combination of Chinese and Malay flavours.
Nyonya Acar Hu is one of my favourite acar options that can truly whet one's appetite. Mum has been making this savoury delight for as long as I can remember. Its appetising flavours can be appreciated with a plate of steamed white rice.
This dish is like no other, combining a beautiful balance of sweet and sour flavours, spiced with cabai burung (bird’s eye chillies), ginger and of course, fresh turmeric. Other ingredients like shallots and garlic cloves are little preserved nuggets that complement the fish well. The deep-fried fish, given ample time to develop in the fresh turmeric vinaigrette are extremely tasty and tantalising. This is a dish that will wake up all your senses.