Following the food through Old Georgetown in Penang

CNNGo takes a pictorial peek at the glorious food of Old Georgetown in Penang, Malaysia

By Derrick Chang 6 May, 2010

Anyone who's been to Malaysia's Penang will inevitably mention the charm, sights and tastes and smells of Old Georgetown, the old town section which was named a UNESCO World Cultural Heritage Site in 2008.

A walk through Georgetown is a walk through its 200 year history -- an eclectic collection of historic buildings in various styles from art deco style to classical Chinese, from Islamic mosques to Buddhist temples, from old English colonial mansions to Malay, Thai and Indonesian inspired architecture.

And the food... the glorious food! Traditional Malay, Chinese and Indian dishes are all on offer as well as fusion cuisines such as Baba Nyonya, which incorporates regional ingredients with Chinese and Malay cooking methods.

In Georgetown, hawker stalls offering the freshest, mouth-watering local treats sit comfortably within range of the fine displays of architecture, traditional arts and culture.

Shophouses built from the early 20th century have been carefully preserved and most are still run by family members of the founders.

Mr Tan cooks up Hokkien Char, a fried egg noodle with seafood. Hawker stalls are found in every corner of Georgetown and cook up the freshest dishes made to order.

The venerable hawker stall favorite, Char Kway Teow, is a flat rice noodle stir fried with prawns, cockles and bean sprouts.

Georgetown's buildings and storefronts are a colorful and ecletic bunch incorporating designs from Europe, Southeast Asia and China over numerous architectural periods.

Mr Yakkup, a tea hawker, makes the Malaysian favourite, Teh Tarik or 'pulled tea' whose name comes from the pouring process used to make the tea. It is made with black tea and plenty of condensed milk.

A curry paste hawker stall does brisk early morning business.

Dim sum is a morning favorite in Georgetown but it is a much more colorful affair than that found elsewhere.

82 year old Mr Lee has been an incense maker in Georgetown for over 60 years. He uses the finest sandalwood powder imported from Australia which creates a very pleasant aroma.

Yu char kuih, Chinese dough fritters, are a common staple in Chinese cuisine. The Chew sisters make it with the recipe that their father concocted after he moved from Xiamen to Georgetown. The result is a yu char kuih that tastes lighter and more fragrant than its Chinese cousin.

Kapitan Keling Mosque in Georgetown at dusk.

Derrick Chang is a Canadian photojournalist based in Hong Kong. His work has appeared in Time, the New York Times, CNNGo, Huffington Post, and other Asian media outlets. He enjoys hiking from one mountain village to another, waiting for the golden light and dining on street food.

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Following the food through Old Georgetown in Penang

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