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December 2025

Our December issue examines the flavours, practices and foodways that define Malaysian life, from home kitchens and inherited techniques to the diverse cultural influences that shape Penang’s palate.

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A publication of Penang Institute, Penang Monthly is the voice of Penang - an inspiring read for the curious Malaysian, featuring stories about the people, ideas, and issues shaping the state's well-being. Sign up for a free account to enjoy unlimited access to all our articles.
Kebebe: Not Your Average Fruit Salad

Kebebe: Not Your Average Fruit Salad

7 min read
Kebebe is a culinary heritage of the Malay-Pattani communities of Lenggong, Hulu Perak, and is believed to have existed for over a century. To trace its roots, I spoke with a local historian, Mohd Razali Ahmad, fondly known as Pak Su.
by Ong Ke Shin
The Making of the Malay Cuisine

The Making of the Malay Cuisine

8 min read
I am a Malay from Balik Pulau. We are sometimes assumed to be the same as the Malays of Tanjong (George Town), the Jawi Peranakans or the Indian Muslims. In truth, our identities differ; this is no more evident than in what we eat.
by Muhammad Amirul Naim Rosmi
Stories on the Street: GTLF 2024

Stories on the Street: GTLF 2024

5 min read
GTLF 2024’s programme were tightly packed into three full days. There were panel discussions, interviews, exhibitions, book readings, movie screenings and more, all spread across a whopping 10 different locations in the heart of George Town.
by Teioh Nuan Ning
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