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!
Where would you go in Penang to buy a birthday cake or to enjoy a delicious slice? Although choices are aplenty, I would frequent just a handful of cake houses here in Penang. Among them is Passion Heart Café, located at 23, Jalan A.S. Mansoor, off Jalan Transfer.
Loh Kei Duck Meat Koay Teow Th’ng finds its home at the side wing of the State Chinese (Penang) Association (SCPA) on Perak Road. Just across the way, Ang Hoay Loh Restaurant occupies the other wing.
Lumiére Restaurant is a cozy, passion-led, innovative dining establishment in the heart of George Town (on the same street as the famous Teochew cendol stall off Penang Road). Led by a husband and wife team, Chef Jackson Yee and general manager Eunice, the restaurant focuses on quality ingredients, fresh flavours and eye-arresting presentations.
Muah chee, a traditional dish made of glutinous rice dough that stretches like elastic bread dough, is moist, soft and pillowy. The bite-size pieces are coated generously with a powdery mix of toasted crushed peanuts, toasted sesame seeds and granulated sugar. Prior to serving, some fried shallots (optional) could be added along with a sprinkling of white, or black sesame seeds.
My friends and I had a wonderful birthday celebration for Dorothy Wang at Le Venue. The hearty four courses in the set lunch were all elegantly plated, rendering a visual feast whetting the appetite. As always, Chef Petr Fehér's creations using quality ingredients were truly scrumptious. Let us take a closer look at each course.
EMILY Darling Cafe starts operations at 8:00 am. It was only a natural progression that the cafe added some breakfast options to its list of tempting pastries and cakes. I was there that Saturday morning, 21 May 2022, the first morning that three breakfast offerings were made available. Staying at E&O Hotel that weekend, I had a pleasant stroll along Penang Road to the cafe.
Hor fun is a versatile type of rice noodles made from rice flour, water, salt and cooking oil. Although hor fun in itself is rather bland, it is able to absorb the flavours of any meat or stock it is cooked with. Its soft, slippery yet chewy texture is key in a few popular street food specialities here in Penang – char hor fun, dry stir-fried beef hor fun, steamed fish over hor fun and hor fun with pek cham kay (poached chicken).
I am game for all things durian. Durian egg tarts are delicious. Homemade durian ice cream is such a sinful treat, especially eaten with crispy kuih kapit (love letters). Passion Heart Cafe bakes one-of-a-kind Fresh Cream Durian Cake; it is a sponge cake layered with fresh cream and creamy durian paste, topped with durian kaya (coconut jam). This is one of my favourite cakes at the cafe.
La Maison d’Antiques, French for "The House of Antiques" is no ordinary antique shop. Unlike many antique shops that are packed to the brim with items for sale, La Maison d’Antiques elegantly curates the items into alluring dining halls. It is as if you have just entered a château or villa in the charming French countryside to indulge in an all-day breakfast affair. Yes, the breakfast menu stretches right up to 9:00 pm.
Penang is synonymous with Nyonya cuisine and many locals would have Chinese Peranakan parentage. This means they would have tasted exquisite Nyonya cooking prepared by their grandmothers, mothers and aunties, and for some, even uncles. With this in mind, it would be quite impossible to please their palate simply because they would always compare similar dishes served elsewhere to those prepared at home. Any Nyonya restaurants that intends to out-gun grandma's recipes would be engaged in a challenging endeavour.
If the truth be known, a bowl of piping-hot plain white moi (congee in Hokkien) is unpretentious and is as bland as ever. Yet through the millennia, it has become a comfort food that has no equal. Moi has become the food of love, health and of the home for millions. At times, I marvel at how food this simple can be elevated to taste so deliciously divine.
The Tamarra is the latest addition to Shad Kamarulzaman's string of restaurants which include Irama Dining, Sutera and Lagenda Cafe. Not resting on his laurels, he brings yet another inspiring dining destination to Penang, this time serving modern Malay gastronomy. However, for the month of Ramadhan, The Tamarra is proud to present "Senandung Rasa by the Sea".
The Maker, located along upper Beach Street in George Town, first opened its doors to the public in March 2020. It offers fabulous-looking desserts and pastries from shortcakes to croissants and from tarts to breads. It is a heaven for those who relish sweet treats. There is a display glass counter that flaunts lovely beauties unapologetically. Let us dive in and take a closer look at some of The Maker's popular desserts.
The appam (also known as palappam) or apom (in Penang) is an Indian pancake made with a fermented rice flour and coconut milk batter. The contrast of textures in this dish is alluring. The pancake - with a crispy fringe and is with a spongy, soft fluffy rice cake centre – exudes a distinct yeasty aroma. The crispy fringe reminds me of kuih kapit.
Ban chien kuih, a popular street snack in Penang is easily available throughout the state. In Hokkien, ban chien kuih 慢煎粿 (or ban cien koay, ban chean kueh, ban chang kuih or ban jian kway) literally means "slow-fried cake".
The constant stream of customers to Kim Leng Loh Mee in Perak Road indicates its popularity among locals. Located at Joo Huat Restaurant, this famous lor mee stall is only a stone's throw away from the bustling Perak Road morning market.
Located at Jalan Kelawai, Hachiban Izakaya serves more than just sake and pub grub. "Hachiban" means "No. 8" and "Izakaya" stands for a casual venue to chill out after work for drinks, similar to that of an Irish pub or a Spanish tapas bar.
In 1989, Mr Lim Chong Beng, the only son in the family, took over the family Hokkien mee business from his parents when they were too old to carry on. A bowl was then selling for a mere 80 cents.
Right off the bat, I have to tell you that I am going to be biased. David Kaw is a close friend of the family for ages and we are all huge fans of his culinary creations. Too many birthday dinners, wedding anniversaries and special occasions have been celebrated at Salsas Penang. And every time, David has taken great care of us making each event memorable.
A fortunate stroke of serendipity can lead one down an unfamiliar path to new beginnings. Little did Danny Yeong, aformer optician and Marcus Tan, a graphic designer, realise that by joining a sourdough baking class in March 2021 by Old Man Teh in Kuala Lumpur would lead them to the opening of EMILY Darling Cafe three months later.