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Penang is a Malaysian island in the Strait of Malacca and one of the world's great food destinations. Its capital, George Town, is a UNESCO World Heritage Site, and the island's street food is routinely ranked among the best in Asia.
What makes the food distinctive is that it represents one of the world's oldest fusion cuisines. Chinese traders who married into Malay families over the course of centuries gave rise to Peranakan cooking, often called nyonya, combining Chinese techniques, Malay ingredients and Indian influences brought by Tamil migration. Assam laksa, char kway teow and nasi kandar all come from here. The island's durian is also considered the best in the world, something people genuinely travel there to verify for themselves.
The book contains 23 recipes, compiled with chef André Chiang, Culinary Director of the Eastern & Oriental Express, alongside essays and reportage from nutmeg plantations and durian orchards high in the hills. Published in collaboration with Belmond, which operates the train.
This is, then, a travel book with recipes in it, not a handbook of Malaysian cooking. It is meant to be leafed through and read, and it does that very well.
Format: Hardback
Number of pages: 192
Language: English
First published: 2024
