Spanish publisher APARTAMENTO and Belmond, known for its prestigious hotels and resorts, luxury trains, cruises, and restaurants, present their jointly published series for the second time. It invites readers on a special journey to the culinary communities woven across the world.
Welcome to Penang! This book is both a cookbook and a tour introducing the culture of Malaysia’s Penang Island. It opens a window onto a unique culinary world where spice-laden air meets the sea breeze and the hum of island life can be heard from markets to family kitchens. André Chiang, culinary director of Belmond’s Eastern & Oriental Express—the only luxury train traversing the Malay Peninsula from Singapore to Kuala Lumpur and on to Bangkok—along with highly acclaimed chefs Malcolm Lee and Abbey Lee, present recipes for 23 quintessential Malaysian dishes, from the tangy, spicy Penang specialty Assam Laksa to a sweet three-layer rice pudding by stylist and culinary and creative consultant Kirthanna Naidu. Vibrant photographs by Luo Yang and essays by writers Tash Aw, Anna Sulan Masing, and Kirthanna Naidu guide readers to regional landmarks, from family-run nutmeg plantations to durian farms perched on jungle-clad hills. Part invitation and part visual ode, this book is a tribute to the island’s unforgettable mosaic of flavours.
“The nights are long here, always with a hint of breeze coming from the sea, even on the stickiest of evenings. At 7 in the morning, at the height of the afternoon heat, or well past midnight, something is bound to be open somewhere on this island. Time has a different meaning here.” —Tash Aw
‘The nights are long here, always with a hint of breeze coming from the sea, even on the stickiest of evenings. At 7 in the morning, at the height of the afternoon heat, or well past midnight, something is bound to be open somewhere on this island. Time has a different meaning here’. —Tash Aw
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.
ISBN: 9788409661312
hardcover
192 pages
190 x 240 mm
color
2024
published by APARTAMENTO
