Penang: Recipes & Wanderings Around an Island in Malaysia, published by Apartamento, takes readers on a sensory and inspiring journey to Penang, Malaysia. Across nearly 200 pages, the book presents 23 mouthwatering traditional Malaysian recipes, from sweet rice pudding to the tangy and aromatic Assam Laksa. And if the recipes alone aren’t enough to whet your appetite, the photography certainly will – Luo Yang’s vibrant images bring both the food and the spirit of Malaysia to life. Bon voyage and happy cooking!
Welcome to Penang: Recipes & Wanderings Around an Island in Malaysia, the second volume in Apartamento and Belmond’s new series. A cookbook as well as a cultural tour, Penang serves as your window to a unique culinary cosmos where spice-laden air meets the sea breeze and the hum of island life drums from markets to family kitchens. Chef André Chiang, culinary director of the Eastern & Oriental Express, along with chefs Malcolm Lee and Abby Lee, offer recipes for 23 quintessential Malaysian dishes—from tangy Assam Laksa to a sweet Three-layer Rice Pudding recipe by Kirthanna Naidu, and all the tasty bites in between. Vibrant photographs by Luo Yang and essays by Tash Aw, Anna Sulan Masing, and Kirthanaa Naidu guide readers across regional landmarks, from family-run nutmeg plantations to durian farms perched high on jungle-clad hills. Part invitation and part visual ode, this volume is a tribute to the island’s unforgettable mosaic of flavours.
