A New Cookbook Celebrating The Culinary Heritage of Penang, Malaysia
Belmond and Apartamento proudly present a new cookbook celebrating Penang’s vibrant culinary traditions and cultural charm. With stunning photography by Luo Yang and contributions from chefs and writers worldwide, this book offers an immersive exploration of the island’s flavors and stories.
Penang: Recipes & Wanderings Around an Island in Malaysia features original photography by celebrated artist Luo Yang offering readers a visual journey through Penang’s vibrant landscapes. Complementing the imagery, the book brings together diverse perspectives from chefs and writers from around the world who are personally inspired by Penang.
The book is introduced by André Chiang, Culinary Director of the Eastern & Oriental Express, A Belmond train, Malaysia, who has also contributed four recipes for home cooking. Other leading chefs to contribute include Malcolm Lee and Abby Lee, while Anna Sulan Masing and Kirthanaa Naidu contribute essays. Prize-winning author Tash Aw has also contributed an original piece of writing to the book.
The Eastern & Oriental Express offers the arrival point and window through which to experience the spirit of Penang, with Chef Andre’s classic recipes such as Penang Duck Curry, Nasi Lemak, Wanton Mee and Oyster Omelette giving an authentic taste of the region.
As well as recipes to recreate at home, the book is a celebration of the local suppliers and culinary locations that make Penang such a celebrated culinary destination. These include a durian farm set in the tropical jungle, a family run nutmeg plantation, a typical Penang kopi house handmaking kueh snacks, and some of Penang’s numerous wet markets and hawker centres.
Embracing a community-driven approach, Penang brings together a range of voices to present a multifaceted view of modern Malaysia and aims to create a deeper connection with the culinary traditions and stories of the region.
