On The Cusp of Penang Haute Cuisine
By Liani MK
December 2024 FEATURE
GROWING UP IN Penang as a lover of nasi (rice) in all forms, I recall queasiness at sampling what I felt at the time was “elevated” cuisine—through my first taste of sushi at a newly opened Japanese establishment. The small bundles of cold rice and fish felt oddly overpriced. The rice certainly tasted different, and, at the end of the meal, my stomach was left still rumbling and my taste buds unconvinced. Sometimes, that experience lingers as a reminder that...
References
- [1] https://www.womanlymag.com/issueno-6/fine-dining-and-itscolonial-legacy
- [2] https://firstclasse.com.my/do-malaysiansreally-care-about-themichelin-guide/
- [3] https://aseanfoodtravel.com/2022/04/07/iramadining-a-classical-malaydining-experience/
- [4] https://www.nationalgeographic.com/travel/article/why-unesco-is-honoringsingapore-street-food
- [5] https://guide.michelin.com/my/en/best-of/the-best-placesin-malaysia-to-enjoylocal-flavours-andingredients
- [6] https://www.thestar.com.my/news/nation/2024/05/21/malaysian-restaurantwhose-owner-has-nevervisited-the-country-getsmichelin-star
- [7] https://www.bbc.com/news/articles/cg4l3yz76neo
Liani MK
is an independent writer, journalist and artist whose works span areas of language, film, culture, indigeneity and migration in Southeast Asia.
