BY C K Lam

Tropical Spice Garden recently sees the book launching and cooking demo by Dr Ong Jin Teong at the al-fresco style Pavilion next to the cooking school. The event highlighted Dr Ong’s culinary biography Penang Heritage Food, a collection of recipes for the classic and forgotten dishes of Penang.

Penang Heritage Food also sheds light on the different cultural influences that has made Penang’s fusion cuisine a unique national heritage. Dishes with Malay, Hokkien, Indian, Thai and Hainanese influences are included.

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By CK Lam

Let’s go enjoy Penang and Thai-style tapas, also known as Pinang Thaipas, at the alfresco poolside Pinang Restaurant and Bar in Shangri-La’s Rasa Sayang Resort and Spa. With a spectacular view of the sea, this place is the perfect spot to indulge in appetisers and finger food coupled with a glass of wine, cold beer or fresh juices.

Executive chef Kam Kok Wai offers customers authentic tapas with wonderful flavours and impressive presentations. The menu boasts a mix of nine local and Thai favourites.

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By CK Lam

Khunthai Authentic Thai Restaurant is a place in Penang that locals and foreigners alike flock to for tasty Thai cuisine. Having made a name for itself in Raja Uda Butterworth, it recently opened another outlet at Teluk Kumbar on Penang Island.

This restaurant offers Thai delicacies specialising on seafood dishes. We started with the kerabu mango, which has plenty of vegetables, mango strips, cashew nuts and anchovies. The sour, spicy and sweet dish is a great starter as it whetted everyone’s appetite.

‘Kerabu’ mango RM9

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* This article was published in the New Straits Times (Northern Streets) on 19th November 2011

Sukhothai Beef Noodles House is located on the ever bustling Burmah Road, right in the heart of the Pulau Tikus neighborhood. The restaurant is situated along a row of shop houses between the Pulau Tikus police station and the popular Jones Road Loh Mee.

Since its opening last month, Sukhothai Beef Noodles House with a short menu has been attracting customers with its Thai beef noodles. The short menu includes three desserts and five other dishes, namely the Pad Thai, Fish Maw Soup, Thai Fried Rice, Tong Yam Fried Rice and also the Green Curry or Massaman Curry.

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 * This article was published in the New Straits Times (Life & Times) on 22nd June 2011.

BY CK Lam

I have been eating my way around several Bangkok’s restaurants and many street food stalls during my recent Bangkok trip. One tantalizing meal was at Patara Fine Thai Cuisine situated in Soi Thonglor 19, away from the bustling Sukhumvit 55.The dinner was a welcoming experience, featuring several well crafted traditional dishes with authentic taste in contemporary new arrangements.

Patara cocktail

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Le Cordon Bleu is a world renowned network of educational institutions. Being a top cooking school in the world, it is the place to achieve good standard of exquisite style cooking from the world’s best qualified chefs.

Centrally located on Rama IV Road, the Le Cordon Bleu Dusit Culinary School is the first in the global network of Le Cordon Bleu schools that is offering Thai cuisine courses besides French Cuisine and Patisserie. The courses are conducted by Thai Cuisine Chef – Chef Rapeepat Boriboon in English with Thai translation for Thai students.

Thai Cuisine Chef, Rapeepat Boriboon

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The city of Bangkok has been an enigmatic jewel of South East Asia, with its mythical traditions complementing the modern and vibrant capital of Thailand. We were in Bangkok recently at the invitation of the Royal Thai Consulate-General, enjoying a host of activities and savoring many different types of food in this haven for food lovers and shoppers. The trip was filled with many experiences!

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*This article was published in the New Straits Times (Life & Times) on 5th September 2010.

The Tree Monkey Restaurant is perched on the hill of Tropical Spice Garden in Penang’s Teluk Bahang. Surrounded by serene greens overlooking the Andaman Sea, this tranquil and romantic restaurant opened for business in July this year.

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BY CK Lam

Annathai-Kitchen, tucked away in bustling Pulau Tikus Market, has started drawing in the crowd with its economy rice (mixed rice) or ‘chap fun’ the Cantonese calls it. It offers an array of affordable tasty Thai dishes, that is unlike any other in George Town.

The simple eatery is run by Jacky Choong and its kitchen is helmed by his mother, Anna. It is open for breakfast and lunch. Customers are spoiled for choices of dishes displayed in the economy rice stall with its selection of chicken, fish, sauteed vegetables, noodles and dessert.

Khai-Kra-Ta ไข่กระทะ - Thai Pan Breakfast

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