Get us in your inbox

Search

We're sorry, we can't find the page that you're looking for

We have either moved the page or it no longer exists. To help you find your way, here are some search results we think may be of interest.

Advertising
Macallum Street Night Market
  • Shopping
  • Markets and fairs
  • George Town

This market is a Monday night maze of street food, cheap clothes, accessories and home necessities. If you're at Macallum for a grab-and-go dinner, rest easy on their grilled satays, pickled nutmegs, char kuoy kak, yong tau foo, lor bak, bubble teas and more. Otherwise, there's always t-shirts, cute bangles, handphone covers and shoes to splurge on.

Mama's Nyonya Cuisine
  • 4 out of 5 stars
  • Restaurants
  • Peranakan
  • George Town
  • price 2 of 4

It is no wonder the likes of world-renowned shoemaker Jimmy Choo, film director Ang Lee and world’s number one squash player Nicol David favour this little restaurant serving Nyonya fare. First of all, its unassuming, humble interior of around 10 tables does not begin to reflect the tasty dishes they serve. What does is their service that is friendly and efficient, and family-oriented. Their menu has most of the known (and some unique) Nyonya dishes such as jiu hu char, loh bak, curry Kapitan, Inchi Kabin and otak-otak. The meaty dishes extend to pork belly, fish and prawns, and their vegetable section has a satisfying array to choose from that’ll satisfy even the most finicky of vegetable eaters. For our lunch, we choose, of course, jiu hu char. Their version has the mix of vegetables finely julienned, the turnip still holds a light crunch and the black mushrooms add texture to each lettuce-rolled bite. Extra lettuce leaves are at RM3++ per plate but it’s truly not necessary since the jiu hu char holds a delicate flavour that’s lovely to eat on its own. We find their wedges of fried aubergine come devoid of oiliness, firm and topped with finely chopped and fried garlic and green cili padi. While their banana leaf-wrapped otak-otak is velvety smooth except for the generous chunks of fish embedded within the coconut and herbs mix. The surprise find here is the cili stir-fried sayur rumi with eggs and prawns that’s pleasantly spicy, crunchy and omelette-like in texture all at t

Ghee Hiang Jalan Macalister
  • Shopping
  • Bakeries
  • George Town

Ghee Hiang produces more than 10,000 pieces of its infamous tau sar pneah (ground green bean biscuits) depending on the season, a large number to accommodate the droves of tourist that flock to their outlets for a sweet taste of Penang. At 155 years old, it’s one of the oldest bakeries around and a box of one of their traditional handmade Chinese biscuits or a bottle of their traditional sesame oil will make a great souvenir.

Cheers Beer Garden
  • Nightlife
  • George Town

As a popular spot for travellers, you will be certain to meet diverse people here. Cosy ambience, comfy furniture, and great live performances define this spot, and if you are brave enough, get up on the stage, grab a microphone, and be a star for a night. Do it.

  • Restaurants
  • George Town

An unlikely site for a contemporary Asian restaurant, centuries-old Fort Cornwallis has, nevertheless, seen an increase in visitors since KOTA found a home among its crumbling ruins. Historical stature aside, the star fort is only worth poking around for 15 minutes tops; KOTA, on the other hand, warrants repeat visits to sample as much as possible on the captivating menu. Best described as ‘new Nyonya’, KOTA’s fare sees Peranakan cuisine presented in sleek new packaging. For a palatable prelude to your meal, order the Jumbo platter (RM38): a smorgasbord of small bites including yam puffs, pai tee (also called Top Hats), jiu hu char (stir-fried jicama), kerabu (pickled mango salad), turmeric chicken and tandoori (yogurt-marinated chicken). None stray far from their traditional representations, save for the pai tee, which comes topped with ebiko for an enticing extra crunch. ‘It’s like sushi, almost!’ exclaims my lunch date when we tackle the Satay next. He uses the word, ‘almost’, because the chicken isn’t skewered, but artfully arranged atop ketupat (rice compressed into cubes). Chicken roulade was, in fact, the inspiration behind the dish, but whether Japanised of Frenchified, the dish carries global appeal. One of the house specials, a dish simply called Nyonya, is as multifaceted as its name is straightforward. A triple ode to Peranakan cooking, the tiered rice dish sees bright blue coconut rice sandwiched between rendang and a bed of otak-otak. Crispy, wispy strands of de

The smallest national park in the world: Penang National Park
  • Things to do

The Welsh poet William Henry Davies began his 1911 poem ‘Leisure’ with a poignant couplet: ‘What is this life if, full of care, We have no time to stand and stare?’ So if you ever find yourself on the trails of the Penang National Park, don’t forget to look up and perhaps stand and stare, if only for a few minutes. The majestic trees – Chengal, Meranti Seraya, Merpauh – have stood here since before the industrial revolution, seen two world wars and lived through the decline of the British empire.It would be a pity if you did not pause to admire these quiet giants watching over their ancient kingdom as you navigate the trails in this beautiful rainforest. Here, time is not measured in human terms: These trees are only fully mature when they are a halfcentury old or more, and their lifespans may extend to hundreds of years.With a total area of about 25 square kilometres, the Penang National Park is the smallest national park in the world. But within its boundaries, protected as a forest reserve under the 1980 National Parks Act and gazetted as a national park in 2003, this area is home to an extraordinarily wide spectrum of tropical plants, animals, and geographical features.Here you will find lowland mangrove swamps that fringe the rocky shoreline and the ancient dipterocarp forests, named for the families of tropical hardwood trees prized for their timber and resin. Once, buffaloes dragged massive logs along the forest trails, and the deep furrows they carved into the ground