After 15 Rousing Years, The Penang Renaissance Still Resonates Clearly
We are at one of those self-appraising points in time when we—not only Penang Monthly, but also Penang Institute as a whole—stare hard into the rearview mirror in order to orientate our journey forward.
Food catering at art exhibition openings/launchings and events is an art in itself – that of balancing budget, prestige, expanding clientele-followers bas...
Everyone has the urge to snack every now and then. That includes me, and I am sure, you too. Here is a list of savoury snacks that can be easily found across Pe...
As the perfect side to the morning’s breakfast or as accompaniment to one’s afternoon tea, the apom is a light, healthy and inexpensive snack.For...
Photos of artworks provided by Choong Kam KowSEVENTY YEARS — that is how long ago Choong Kam Kow started his artistic exploration.Born in Ipoh in 1934, he began...
The melt-in-your-mouth kuih kapit is a huge favourite, and not just during the Chinese New Year celebrations. Legend has it that kuih kapit was once used by lov...
On the surface, the concept of economy rice is deceptively simple. You will always recognise the economy rice stall. There will be a simple buffet-style display...
My grandfather had a garden where he planted flower bushes, fruit trees, vegetables and herbs. Before I was born, he reared chickens and geese, but I suppose he...
ROSALINDA KEPT HER head down and her eyes fixed on the floor as she walked out of the Gua Musang Lower Syariah Court in June 2014. Hot on her heels was a throng...
Along Lebuh Armenian, where the Jawi Pekan – or Jawi Peranakan – traditionally settled, is the family-run Jawi House establishment. Chef Nurilkarim...
A farmer handling baskets of oysters.Before the 1980s, oysters in Malaysia were mainly cultivated in the wild, harvested between mangrove roots and expose...
DURING A MEETING on 30 April 1909, the President of the Penang Municipal Commission, James Wilson Hallifax, asked Leonard Moore Bell how long “the new engineer”...