From fried oysters to cendol, I consumed a number of delectables while travelling in Malaysia in late October. Our restaurants ranged from street food in Penang to a private beach BBQ on Redang Island. Malaysian food is an exciting blend of Indian, Chinese and Malay cuisines with regional curries and fried noodle courses. I tried a number of new dishes including sea cucumber and overly indulged a few old favorites, especially roti canai. One of the stand-out meals was in Penang at a small Indian restaurant consisting of a few varieties of murtabak (pictured below on the left) along with a table full of curries. Paired with the murtabak was a small bowl of thinly sliced, pickled red onion that brightened the dish and gave it a punch of flavour. This dish can be found in hawker markets around the city, mingling with an assortment of goods from beautiful batik prints to stylish home furnishings and every tropical fruit imaginable.
Leong San Tong Khoo Kongsi, façade stone carving (detail right), c.1906
Cannon Street, Georgetown, Penang, Malaysia
