BY CK Lam
The Cecil Street Market Food Court in Penang has wafting aromas of food emanating from its rows of hawker stalls. You can find just about any hawker food in the large food court, commonly known as “chit teow lor ban san” (7th road market), named after the well-known market located right beside it. The last few years saw the upgrading of this food court that gave it its more polished eating environment, but the price and serving portion remain reasonable.
A firm favourite is the koay teow thng from Lum Lai, flat rice noodle served in a bowl of clear and flavourful soup. Toppings include pieces of fish cakes, springy fish balls, blood jelly and shredded duck meat. Add-ons, such as a whole duck drumstick, its liver or gizzard, are also available.
BY CK LAM
Burger joints have been around Penang for decades but over the last year the number has increased significantly. Presently the island offers many places for burgers prepared with delicious fresh meat, homemade sauce and selected buns from bakeries.
BY CK Lam
Living Room is a great place to indulge for afternoon tea. Located on the ground floor of Macalister Mansion, this all-day dining space with a colourful theme provides a wonderful setting with cosy atmosphere.
BY CK Lam
Coffee drinking has taken over Penang, with the opening of many new places. One such outlet is Kaffa Espresso Bar, a Kuala Lumpur based vintage themed coffee bar, with its second outlet officially launched in Green Hall.
Invited guests were served with their favorite choice of coffee: mocha, chocolate, espresso and piccolo latte, with some choosing the salted caramel macchiato, which is a beautiful sight and delightful to sip on.
BY CK Lam
Diners embarked on a classical music evening and indulged in a feast of fine cuisine and vintages at the 1885 Musical Soiree. The event was made possible through the support from the prestigious Eastern & Oriental Hotel, Penang (E&O) and Mr Martin Rutherford.
The musical performance at the elegant 1885 opened with a short speech by Mr Martin Rutherford, which was followed by performances by pianist Zhang Chi, soprano Teresa Ong Geok Theng and tenor Sean Ooi.
BY CK Lam
The mooncake, a traditional delicacy for the Mid-Autumn Festival, has undergone an evolution in recent years in Penang. The fillings of the cakes are no longer just the usual lotus paste, but expanded with pricy ingredients and flavours, such as ginseng, bird’s nest, ice cream, cream cheese, dried scallops, goose liver and truffles.
These modern versions are often packed in elaborated presentable boxes. But here in Penang, traditional mooncakes remain as popular sellers.
BY CK Lam
It was a chocolatey evening at the Chocolate and Wine Dinner held at El Faro Tapas Bar & Wine in Penang. Executive Chef Jack Yeap and his team crafted a six course menu with the high-grade Valrhona chocolate.
BY CK Lam
Many would have passed by Kedai Makanan Ye Wei 越味小吃館 every day and not notice this little eatery. Located on Transfer Road, this Vietnamese restaurant is run by Ah Hong and his Vietnamese wife, Thuy, who started as a small catering business for two years before finally opening this small family-owned eatery.
The small menu offers affordable selection of Vietnamese stir-fry dishes, noodles and tempting desserts. We started off with the So Huyet, a plate of stir-fried cockles with chilli paste and pork lard. The cockles are fresh and lovely when eaten with its own savoury juice or dipped in the accompanied chili sauce. A good appetiser to snack on while waiting for your main course.
Stir-fried cockles with chilli paste and pork lard
BY CK Lam
On the bustling Burma Road in Penang, El Faro is the latest addition to a handful of genuine tapas joints around town. Small plates of tapas, prepared by executive chef Jack Yeap, come with rich offerings of pungent cheeses, olive oils, premium sardine, anchovies and tuna.
Tapas, or small plates of snacks, which originated from Spain, are best enjoyed under the covered patio in front of this restaurant. Alternatively, there’s also an indoor air-conditioned dining area. Try the Boquerones – a perfect marriage of refreshing sweet watermelon, salty preserved Spanish white anchovies with mint, sea salt and extra virgin olive oil.
Boquerones – a delight to the eye and palate
Ensalada tomate (tomato salad) with sweet tangy balsamic vinegar
BY CK Lam
32 at The Mansion, the town’s well known fine dining restaurant is one of those places where you want to treat yourself to a fine dining experience. Within its premises is Beach Blanket Babylon, a beach side bar and restaurant which is charming in terms of its outdoor setting with view of the sparkly sea.
Menus for both 32 at The Mansion and Beach Blanket Babylon are done by executive chef Mathijs Nanne, with no shortage for choice. We sampled a variety of dishes from the menus.
Beach Blanket Babylon’s menu is exactly what you would expect from beach side bar. It is a bit more casual with plenty of finger food. We started off with the canapé and gougeres which are served on a rectangular tile. The canapé arrived with smoked salmon served over crisp baguette toast, smoked duck spring roll and tuna croquette. This dish is served with the all-time favorite sun-dried tomato aioli.
