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Penang Food

Having a reputation as a food paradise, be it haute cuisine, or cuisine bourgeoise (hawker fare), Penang offers a heady and exotic mix of delicious cuisine to choose from. In a word, Penang food is both famous and fabulous. When people mention Penang ...

PBIM 2014

Penang Marathon ...

Penang International Dragon Boat Festival

Event: Dragon Boat Photography Competition Date: 11th & 12th June 2011 Organiser: Penang International Dragon Boat Federation Committee Contact: 04- 650 5136/ 261 9012   The Plenitude International Dragon Boat Festival was ...

Penang World Music 2014

Penang Tourism presents two full nights of global music and culture as we bring to music lovers the next Penang World Music Festival (PWMF), to be staged on 12 and ...

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Penang Food

Having a reputation as a food paradise, be it haute c...

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PBIM 2014

Penang Marathon 2014...

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Penang International Dragon Boat Fe

...

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Penang World Music 2014

Penang Tourism presents two full nights of global mus...

Home Penang Food Where to Eat
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Batang Rojak PDF Print E-mail
Written by Administrator II   
Thursday, 28 March 2013 14:09

altBY CK LAM

Operating since 1974 and managed now by the third generation, the fruit stall sited under a big tree in front of Pejabat Kesihatan Daerah Seberang Perai Utara offers fresh cut fruits and vegetables on sticks. These refreshing fruit sticks are more commonly known as ‘batang rojak’ or ‘chiam-chiam’.

Armed with knives and peelers, the owner and her workers work hand-in-hand in peeling, cutting and threading the ingredients on the skewer. Patches of fruits and vegetables are constantly replenished to ensure freshness as peeled and cut fruits tend to change colour. 

There are 15 to 16 varieties of seasonal fruits and vegetables on offer. Young mangoes, jambu air, pineapples, guavas, star fruits, umbras, cuttle fish...

Last Updated on Thursday, 28 March 2013 14:50
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Delightful Peranakan outing PDF Print E-mail
Written by Administrator II   
Friday, 22 March 2013 12:08

By Helen Ong

The interior has a mix of furniture with large backdrops.With the rejuvenation of George Town has come the restoration of many of Penang’s old buildings. This includes the 140-year-old Logan Heritage in Beach Street, which now houses a few new F&B outlets.

One such is the Pinang Peranakan Restaurant, opened by the enterprising Sherina Lim last year. The former economy rice seller has designed the large outlet set on the ground floor to take advantage of the heritage aspects of...

Last Updated on Friday, 22 March 2013 12:31
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Back in time to dishes of yesteryear at Feringgi Grill PDF Print E-mail
Written by Administrator II   
Thursday, 28 February 2013 14:17

feringgigrill1BY CK Lam

You can sample classic dishes from the early 1970s with bundles of flavor and texture at Feringgi Grill restaurant in Shangri-La’s Rasa Sayang Resort and Spa, Penang. The award-winning restaurant, will be introducing the retro menu called the Blast From The Past as part of the resort’s 40th Anniversary Celebrations.

Chef De Cuisine Matthias Tretbar reconstruct the restaurant's culinary past from old recipes. The deco is straight forward, reflecting the era where presentation...

Last Updated on Thursday, 28 February 2013 14:24
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Little parcels of pineapple cake from Gartien PDF Print E-mail
Written by Administrator II   
Thursday, 14 February 2013 10:52

PHOTO_1Article by CK Lam

If you are looking for good freshly baked pineapple cakes, you cannot pass up visiting Gartien, located in an old heritage shophouse on Lorong Macalister in Penang.

The owner takes great pride in the pineapple cakes which are made under strict quality control. Fresh pineapples are chosen directly from the farm in the village of Nibong Tebal, in the northern region of Peninsula Malaysia.



 

Everything is made from scratch, starting with the skinning, coring and cutting...

Last Updated on Thursday, 14 February 2013 14:29
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Keong Hee Huat Chai! PDF Print E-mail
Written by Administrator II   
Thursday, 07 February 2013 10:12

yeeshangArticle by HELEN ONG

Phew! I’m tired! That’s because during the recent year-end round of festivities, I took it upon myself to do the honours, ie roast the turkey together with all the trimmings – even to the extent of making my own mince pies.

Although the meal itself was a big success – at least I think it was! – the amount of work required to plan it, shop for it, prepare, cook and serve it not to mention the clearing up means it’s not something I care to repeat. With...

Last Updated on Thursday, 07 February 2013 10:18
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