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Penang in 12 Dishes
Penang in 12 Dishes

Penang in 12 Dishes

How to Eat Like You Live There

In 12 Dishes

TRAVEL

140 Pages, 4.5 x 6.5

Formats: Trade Paper

Trade Paper, $16.95 (US $16.95) (CA $22.95)

Publication Date: March 2019

ISBN 9780473427290

Rights: US & CA

Red Pork Press Ltd (Mar 2019)

Price: $16.95
 
 

Overview

A guide for travelers who want to hit the ground dining

With its mash-up of Indian, Malaysian, and Hokkien Chinese influences and flavors, few places on this planet can boast such a concentration of delicious, authentic, affordable fare as Penang. Dim sum. Tiffin. Banana leaf curry. Laksa and nasi lemak. Seafood, biryani, noodle dishes, tandoori, stir fries, hot pots, barbecued meats, icy desserts, cakes, tropical fruits, and we haven't even started on breakfast. Or Peranakan cuisine. Or the street-side cooking. Where to begin? To best decide, you need Penang in 12 Dishes. Nasi kandar, duck rice, char koay teow, roti canai, and Hokkien mee are among the essential 12 dishes showcased, although this book goes way beyond these. All the places we list give you starting points from which you can make your own discoveries. You'll find info on Penang's beachside bars, advice on buying and eating durian, which hawker centers to visit, and what to eat with your morning coffee.

Reviews

"Cracking Penang's diverse food scene is no mean feat. This book does it." —Chef Wan

"Shanghai In 12 Dishes is an insider's manual for devouring your way around Shanghai's legendary cuisine." — Kiaora Magazine on Shanghai In 12 Dishes

"This is the Shanghai foodie tourist's bible." — Cuisine Magazine on Shanghai In 12 Dishes

Author Biography

Red Pork Press is a small, dynamic publishing company founded by Antony Suvalko and Leanne Kitchen. Based in New Zealand and Australia, Red Pork Press brings together years of food-travel publishing experience and a passion for world cuisines. A particular interest in Asia saw the pair write The Real Food of China and East, Culinary Adventures in Southeast Asia, both illustrated recipe collections. From making content for international airlines to feature writing for international magazines, the pair bring their formidable talents and insights to the In 12 Dishes series.