Laksa Kitchen - Georgetown

▶Laksa RM5.00
▶Nyonya Laksa RM6.50
▶Chicken wings RM3.50/pcs
▶Popiah RM2.50/2pcs
▶Curry fish ball RM2.50/2pcs
▶Curry Puff RM2.50/2pcs
▶Ice-kacang Ice cream RM3.50
▶Ice Jelly RM5.00
▶Chendol RM3.00
▶Rendang curry chicken rice RM8.90





【Laksa Kitchen】

Address: 82, Jalan Hutton, 10050 George Town, Pulau Pinang
Biz hour: 10am -8pm daily
Tel: 010-512 4050/ 016-7667812
FB: https://www.facebook.com/Laksa.Kitchen.Gurney11/

Source: Penang Explorer FB

Penang Tourist Map

Source: wassup youth hostel FB

Communication made easy for Japanese tourists

Communication made easy for Japanese tourists

Japanese tourists in distress will now find it easier to get help and make reports at police stations in Penang.

A series of communication flowcharts in Japanese, Malay and English, designed to break language barriers, are now posted at police stations here.

Penang police chief Comm Datuk Seri A. Thaiveegan (pic) said the flowcharts would ease the communication process to make it easier for Japanese tourists to make reports.

“Every year, thousands of Japanese come to Penang and this number is expected to increase. As such, we came up with the posters with the Consulate-General of Japan in Penang to help Japanese visitors.

The consul-general of Japan Kenji Yamakawa handed the flowcharts to Comm Thaiveegan at the contingent headquarters in Penang Road on Monday.

~News courtesy of The Star~

Merry Christmas

Cheong Fatt Tze Mansion

The Cheong Fatt Tze Mansion is a government gazetted heritage building located on Leith Street in George Town, Penang, Malaysia. The mansion's external decorations and indigo-blue outer walls make it a very distinctive building, and it is sometimes referred to as The Blue Mansion.

Built by the merchant Cheong Fatt Tze at the end of the 19th century, the mansion has 38 rooms, 5 granite-paved courtyards, 7 staircases and 220 vernacular timber louvre windows. It served as Cheong's private residence as well as the seat of his business activities in Penang.



The mansion is eclectic, but mainly reflects Chinese architectural styles of the Imperial Period. Features of the house include Gothic louvred windows, Chinese cut and paste porcelain work, Stoke-on-Trent floor tiles made of encaustic clay in geometric pieces all shaped to fit to a perfect square, Glasgow cast iron works by MacFarlane's & Co. and Art Nouveau stained glass windows.

The mansion was originally built with careful attention to the principles of Feng Shui. The domestic annexe is built in front of it to prevent any road being built to create a T-junction in front of it; it has water running through a meandering network of pipes that begin from the eaves of the roof, channelled through the upper ceiling, down the walls collecting in the central courtyard before being channelled away from the property via a similar network of pipes, in this case, underneath the entire flooring system and is built with a step in the middle to create a slope (to ride on the dragons back.)

The distinctive blue colour of the mansion is the result of mixing lime with natural blue dye made from the Indigo plant. The blue was very popular in the Colonial period and the dye was imported from India to Penang by the British. 

The lime-wash was very effective in a tropical weather as it absorbed moisture and cooled the house whilst dispelling moisture without damage to the structural integrity of the walls. Though white was the most easily available colour, the indigo-blue was chosen because it was highly-prized by all communities, adding stature to the mansion.

~wikipedia~

Entopia by Penang Butterfly Farm

ENTOPIA BY PENANG BUTTERFLY FARM



Recently relaunched after an extensive facelift, Entopia by Penang Butterfly Farm is a large butterfly enclave with about 15,000 butterflies, dragonflies, and fireflies. It is an ideal place to entertain and educate both children and adults alike.

Operating Days Monday - Sunday
Operating Hours 9.00am - 7.00pm
Contact Number +604 888 8111

Entrance Fee

RM49.00 per adult (with MyKad; 13 to 59 years old)
RM65.00 per adult (without MyKad; 13 to 59 years old)
RM29.00 per child (with MyKad; 4 - 12 years)
RM45.00 per child (without MyKad; 4 - 12 years)
RM29.00 per senior citizen (with MyKad; 60 years and above)
RM45.00 per senior citizen (without MyKad; 60 years and above)

Email
info@entopia.com

Website
https://entopia.com/

Address
830, Jalan Teluk Bahang, Teluk Bahang, 11050, Penang, MALAYSIA

~info courtesy of mypenang.gov.my~

Fancy Dessert House

【Fancy Dessert House】

Add:100-1-2,The Landmark,Jalan Tanjong Tokong,10470 Tanjong Tokong,Pulau Pinang
Tel:012-4802120
Biz hr:12pm-11pm
FB: https://www.facebook.com/pg/fancy.dessert.house/photos/?ref=page_internal
Map: https://goo.gl/maps/vFdjaFNc1mL2

5 Rice Dishes to Try in Penang Apart From Nasi Kandar

5 Rice Dishes to Try in Penang Apart From Nasi Kandar

Hot on the heels of nasi kandar arrive these equally tasty rice dishes.

Rice is an important part of Penang’s rich culinary culture. We have it for breakfast, we crave it for lunch and we are quite hungry for it come dinner time. Penang has many variations of rice dishes. The late Anthony Bourdain may have fallen in love with nasi kandar but did you know that there are other equally delicious rice dishes apart from nasi kandar? Drop everything and dig into these underrepresented rice dishes in Penang.

Nasi Dalca



Ask long-time Penangites and they will tell you that nasi dalca is the most celebrated rice dish after nasi kandar. Also known as nasi ganja to the locals, the rice is cooked with lentils, onions, potatoes and carrots and spiced with star anise, cinnamon, and cardamom. It’s savoury, it’s creamy, it’s delicious! This uniquely northern rice dish is usually eaten with various side dishes such as fried chicken, mutton kurma, vegetables and a good dose of kuah dalca. It’s a local favourite you would not want to miss.

Where to try: Restoran Kassim Mustafa
Address: 12, Chulia Street, 10200, George Town
Operating hours: 24 hours

Worth the trip: Nasi Dalca Bawang
Address: Pasar dan Kompleks MBPP, Jalan Rajawali, Bayan Lepas
Operating hours: 6:30pm - 10:00pm (closed on Saturdays)

Nasi Tomato



Cooked in tomato paste, ghee, milk, spices, garlic, onions and ginger, nasi tomato boasts a distinctive aroma and creamy aftertaste. It is often served with an assortment of side dishes such as ayam masak merah, gulai sotong, daging masak hitam and more. An addition that’s highly recommended is the jelatah – thinly sliced cucumbers, pineapples and onions mixed in vinegar for an extra zing!

Worth the trip: Nasi Tomato Batu Lanchang
Address: Flat Taman Seri Damai, Lintang Batu Lanchang
Operating hours: 10:30pm - 2:00am

Nasi Ulam Nyonya



While it is the daintiest rice dish on the list, there’s nothing simple about nasi ulam nyonya, a Peranakan aromatic herbed rice dish. According to Pearly Kee, the author of A Nyonya Inheritance and Pearly’s Nyonya Pantry, preparing nasi ulam nyonya takes time and patience. Fresh ingredients such as lemongrass, torch ginger (bunga kantan), kaffir lime leaves, daun kadok and others are sliced thinly and then tossed with cooked rice. Nasi ulam nyonya used to be a specialty to the Nyonya community during celebratory events such as birthdays or weddings but today, it is on the menu in many Nyonya restaurants in town.

Where to try: Moh Teng Pheow
Address: Lebuh Chulia (Jalan Masjid), 10200, George Town
Operating hours: 10:30am - 5:00pm (closed on Mondays)

Nasi Melayu



Set down your fork and spoon – nasi melayu is best eaten with hands. There is no specific rule to what makes nasi Melayu what it is – essentially it is white rice with an extensive spread of Malay dishes. Those who prefer a little heat may add gulai ayam, curry fish head and beef rendang to the mix. Ulam or fresh vegetables served raw or blanched are the trademark of nasi melayu; there’s usually a vast selection of freshly picked local herbs such as ulam raja, daun cekur, daun selom, pucuk gajus, petai, pegaga and daun kaduk to be eaten with a dollop of freshly made sambal belacan. Grilled fish is often paired with air asam, a condiment made of bird’s eye chilli, onions, diced tomatoes, kerisik, belacan and tamarind juice.

Where to try: Nasi Melayu Lidiana
Address: Medan Selera Tanjung Bunga
Operating hours: 7:00am - 9:00pm (closed on Sundays)

Worth the trip: Minah Restaurant
Address: Jalan Sultan Azlan Shah, Taman Tun Sardon, Gelugor
Operating hours: 10:00am - 5:00pm (closed on Mondays)

Nasi Lemuni



Ask any out-of-towner if they have heard of nasi lemuni and chances are the answer is "no". This uniquely northern rice dish is not only delicious, it is also very healthy. According to Chef Nurilkarim Razha from Jawi House Cafe Gallery, nasi lemuni is traditionally eaten as a confinement dish for new mothers in the northern Malay community. It is believed that daun lemuni enhances blood flow, balances hormones and improves one’s digestion. This rice dish is cooked with daun lemuni (Vitex trifolia) and is often accompanied by sambal, fried anchovies, toasted peanuts, hard-boiled eggs and cucumber. Today, one can find nasi lemuni in many Ramadhan bazaars during the fasting month.

Where to try: Jawi House Cafe Gallery
Address: 85, Armenian Street
Operating hours: 11:00am to 10:00pm (closed on Tuesdays)

Worth the trip: Nasi Lemuni
Address: Kompleks Majlis Bandaraya Pulau Pinang Lebuh Nipah (opposite Kayu Nasi Kandar)
Operating hours: 8:00am to 1:00pm (closed on Mondays and Tuesdays)

~Courtesy of myPenang~

Christmas with Jazz at St. Jo’s

This Saturday (15 Dec), Penang Celebrates: Christmas with Jazz at St. Jo’s! A FREE Christmas concert for all, come dance with us, sing along or just chill, indulge and enjoy the beautiful tunes by these world-renowned award-winning artists who travelled to Penang just to join our Christmas "party"! 15 Dec 2018, 8pm-10.30pm at St. jo's Gurney Paragon Mall, let's jingle and be merry

For more info: http://mypenang.gov.my/events/all-events/206/

It's all in Penang

Penang airport looking a lot like a 'pasar malam'

Penang airport looking a lot like a 'pasar malam'

With only days left to the year-end, the last few planes flying to Penang Interna­tional Airport (PIA) for the year will be helping to break the airport’s record of annual passenger flow.

PIA, Malaysia’s oldest airport, is all set to surpass last year’s performance by well over 500,000 flight passengers shuffling in and out of the terminal.

It will record more than 7.8 million arrivals and departures this year, trumping last year’s record of 7,231,598. In 2016, the passenger flow was 6,684,026.

But PIA is built to handle a maximum of 6.5 million travellers a year and – in the words of air travellers interviewed – it is now “bursting at the seams” and “cannot take in even one more plane”.

“Between this January and October, the airport’s passenger flow was between 585,000 and 682,000 a month, and we expect this month’s flow to pass the 700,000 mark again,” he said.

The spike this month, he said, would be the result of many alluring festival and events such as Christmas Jazz, Penang Interna­tional Dragon Boat Festival, Penang Chingay, Lion and Dragon Dance Parade and Pesta Pulau Pinang.

Yeoh said PIA broke its expected 6% growth rate and the month-on-month comparison for October of 643,539 (this year) and 602,198 (last year) showed and increase of 7.8%.

State Works Committee chairman Zairil Khir Johari said the expansion planning had taken on a new angle because the state was pushing for the airport to be able to handle 16 million passengers a year.

It was previously reported that the expansion plan was for 10 million a year.

“We will hit 10 million in a few years, so we must plan for the future,” Zairil said.

He said the planning stage now was critical because to expand the airport so substantially, a great deal of technology and architectural ingenuity was needed to prevent problems in the future.

“PIA can handle up to eight million passengers a year now, if we push its limits to the maximum, but then we will likely reach that by the end of next year so we are actively engaging with the Federal Govern­ment and Malaysia Airports Bhd to speed up the process,” he said.

The present PIA is the country’s oldest airport, having been built in 1935 when Penang was part of the British-ruled Straits Settlement.

It underwent a major upgrade in 1979 to accommodate Boeing 747s, then the largest planes in the world. The terminal saw two significant facelifts in 2009 and 2013.

Former Jelutong MP Jeff Ooi, who was at the airport recently, said the departure hall felt “like a pasar malam”.

“There are renovation works in the area that used to get flooded when it rains. So everyone waiting for flights are cramped upstairs,” he said.

Penang Tourist Guides Associa­tion president Chin Poh Chin said she did not feel the airport could handle anymore planes because with the lack of extra counters, any sudden surge of passenger groups will lead to long queues and waiting times.

~News courtesy of The Star~

Penang govt proposes new international airport

Penang govt proposes new international airport

The state government is proposing the construction of a new international airport to cater to the expected influx of passengers and increase in cargo after 2050.

Chief Minister Chow Kon Yeow (PH-Padang Kota) said the airport, to be named the Northern Corridor International Airport, would be located on reclaimed land in Batu Maung near Pulau Rimau.

He said this was because it was close to the Bayan Lepas and Batu Kawan Industrial Zones, and Penang International Airport (PIA).

He said existing infrastructure and networks could be integrated with the new airport.

“The PIA expansion may only cater for the passenger and cargo capacity for 20 to 30 years.

“Hence, for the needs beyond the year 2050, the Penang government is proposing for a new international airport.

“However, it is still at the planning stage and has to go through several processes, including feasibility studies, approval from the National Physical Planning Council to reclaim land on the sea, Environmental Impact Assessment approval and source of funding,” he said in his winding up speech for the 2019 Supply Bill on the last day of the state legislative assembly sitting today.

Penang Chief Minister Chow Kon Yeow says the airport will be named the Northern Corridor International Airport. The present airport is designed to handle 6.5 million passengers a year, but, as of last year, the number of passengers at the airport had reached 7.2 million.

It was reported that Malaysia Airports Holdings Bhd (MAHB) planned to increase the passenger handling capacity from 6.5 million passengers to 12 million passengers.

Finance Minister Lim Guan Eng had said that the government was looking to build a Low Cost Carrier Terminal (LCCT) next to the PIA in one to two years’ time to cope with the increasing number of air passengers.

He said the government was in talks with AirAsia Group Bhd and MAHB on the proposed project.

He also said that the government was looking at the LCCT option as the proposed project would be fully funded by private companies, lessening the burden on the Federal Government.

~News courtesy of New Straits Times~

Departure levy different from airport tax

Departure levy different from airport tax

The departure levy proposed in Budget 2019 is completely separate from the existing passenger service charge (PSC), said Transport Minister Anthony Loke.

Loke was responding to a question on the need to impose the levy which was set at RM20 to Asean countries and RM40 for non-Asean countries.

The PSC is not something collected by the government, that’s collected by Malaysia Airports Holdings Bhd (MAHB) to run the operations of the airport, he said.

“The departure levy introduced by the government, is a form of tax for anyone travelling out of the country. That is completely by the government, not by the airlines, not by the airports,” he said during the launch of AirAsia Bhd’s first fully-digitalised ground handling services control centre at klia2.

The departure levy is needed to raise revenue and the government could collect a few hundred million ringgit annually, he said.

Loke pointed out other countries such as Thailand and Indonesia had similar taxes for outbound travellers.

The mechanism, he said, would be announced later as implementation only starts on June 1.

He added the ministry has not decided on the mechanism to offer the 30% stake in the proposed Airport REIT (real estate investment trust), which forms part of the Budget 2019 proposal.

Fernandes hopes the proposed REIT would not increase costs.

“Obviously we would like to see full privatisation, so new airport operators can come in, we may see different ways of running airports, and not just giving 30% to Malaysian Airports as a different form of funding,” Fernandes said.

What the low-cost carrier needed, he added, was an airport operator and airport which understood AirAsia’s model in reducing costs, which he said would in turn reduce the costs of flying for passengers, allowing the carrier to build Malaysia into a strong aviation hub.

Meanwhile the ground handling services control centre will allow AirAsia’s Ground Team Red (GTR) to track aircraft handling, with real-time information on passenger boarding, baggage reconciliation and ramp-loading compiled on a digital dashboard at the control centre.

Loke was given an overall briefing of the way the centre functioned to compile the different data and identify any soft spots in the aircraft’s turnaround process.

~News courtesy of The Star~

Laksa

Laksa is a spicy noodle soup popular in Peranakan cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam (tamarind or gelugur). Laksa is found in Malaysia, Singapore, Indonesia, and Southern Thailand.

The type of laksa is based upon the soup base employed in its recipe; either rich and savoury coconut milk, fresh and sour asam (tamarind, gelugur or kokum), or the combination of the two. 

There are three basic types of laksa: curry laksa, asam laksa, and other variant that can be identified as either curry or asam laksa. 

Curry laksa is a coconut milk curry soup with noodles, while asam laksa is a sour, most often tamarind-based, soup with noodles. Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli (bee hoon or mee hoon) are also common, and some recipes might create their own rice noodle from scratch. Some variants might use other types of noodles; Johor laksa for example uses spaghetti, while a fusion recipe might use Japanese udon noodle.



Laksa lemak, also known as nyonya laksa (Malay: Laksa nyonya), is a type of laksa with a rich coconut gravy. Lemak is a culinary description in the Malay language which specifically refers to the presence of coconut milk which adds a distinctive richness to a dish. As the name implies, it is made with a rich, slightly sweet and strongly spiced coconut gravy. Laksa lemak is usually made with a fish-based gravy (with vegetarian food stalls omitting fish) and quite similar to Thai laksa (Malay: Laksa Thai), perhaps to the point that one could say they are one and the same.



Asam laksa is a sour, fish and tamarind-based soup. Penang Asam Laksa listed at number 26th on World's 50 most delicious foods compiled by CNN Go in 2011. Asam is the Malay word for any ingredients that makes a dish tastes sour (e.g. tamarind, gelugur or kokum). Laksa typically uses asam keping, known as kokum in the English speaking world, which is a type of dried slices of sour mangosteens. 

The modern Malay spelling is asam, though the spelling assam is still frequently used.
The main ingredients for asam laksa include shredded fish, normally kembung (small mackerel of the Rastrelliger genus), and finely sliced vegetables including cucumber, onions, red chillies, pineapple, lettuce, common mint, daun kesum (Vietnamese mint or laksa mint), and pink bunga kantan (torch ginger). Asam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with petis udang or "hae ko" (蝦膏), a thick sweet prawn/shrimp paste.







Source: Wikipedia and Facebook

Prepare for stormy days ahead

Prepare for stormy days ahead, says weather department

Bring out your umbrellas and rubber boots because heavy rains are expected to lash out soon, bringing with it high chances of floodings.

Malaysian Meteorological Depart­ment director-general Alui Bahari said the north-east monsoon was expected to last until March and has already brought heavy rainfall to Kelantan and Terengganu.

Rain will make its way to Pahang and Johor before shifting to Sabah and Sarawak later in the season.

“These states are expected to experience four to six heavy rainfalls as in previous years,” he said.

“If heavy rainfall, high tides and strong winds occur, it could cause rivers to overflow,” he added.

The situation could be worsened by spring tides that take place during the new and full moons.

While the east coast is typically the worst hit by floods during the rainy season, west coast residents should also be on the alert.

Last year, Penang was also hit by major floods, where the state sought help from armed forces after winds and rain lashed out, causing landslides and falling trees.

However, Alui said he did not expect such rainfall over Penang and Kedah this season.

Universiti Kebangsaan Malaysia’s Professor of Climatology and Oceanography Prof Dr Fredolin Tangang said the country was entering the monsoon period earlier compared to the average mid­-November onset date.

However, he said this was within the “natural variability” of the monsoon period, which was affected by phenomena such as El Nino.

“Sea surface temperatures in the Eastern-Central Pacific Ocean are warmer than usual, indicating the progression of a weak El Nino by year end or early next year,” he said.

Due to this, he said, there was likely to be heavier rainfall in southern Peninsular Malaysia, which includes Johor and the Klang Valley.

He added there was a low possibility of extreme rainfall, which could lead to large-scale flooding as the Kelantan and Terengganu floods in December 2014.

According to his research, three phenomena should take place for such extreme weather to occur.

Firstly, he said there should be cold surges from the north and secondly, the Borneo vortex, a wind circulation system should be located close to Peninsular Malaysia.

“The Madden-Julian Oscillation (MJO) must also be active and its low pressure-centre must be located near West Sumatra,” he said.

The MJO is a phenomenon in which a low pressure system crosses eastward from the Indian Ocean to the Pacific Ocean.

The people can monitor weather and flood situations through http://portalbencana.nadma.gov.my and www.met.gov.my or download relevant mobile applications such as myCuaca and myJPS.

~News courtesy of The Star~

Happy Deepavali 屠妖节快乐

Departure levy at airports

Travel, departure levy at airports

AVID traveller Shahida Sakeri will think twice about going overseas for her holiday next year when the departure levy on travellers leaving Malaysian airports is introduced on June 1.

The government has proposed a fee of RM20 per head for those departing for Asean countries and RM40 for other countries.

Shahida said since she was used to travelling solo, it might not affect her as badly as those travelling in a large group. 

“For my aunts and uncles with many children, they will now have to bear the additional costs,” she said.

“I want to see more facilities for the disabled at our tourist attractions, such as increasing accessibility at museums and parks,” she added.

Malaysian Association of Tour and Travel Agents president Datuk Tan Kok Liang, on the other hand, described the move as “disappointing”.

“It will not have any significant impact on domestic tourism as leisure travellers are on extreme budget constraints and very price sensitive.

“Domestic tourism can be improved by providing healthier tourism fundamentals, better tourism packages and capping on domestic airfares,” he said.

However, Tan welcomed the RM100mil grant for private companies to boost international tourist arrivals through marketing efforts, which he called a “good surprise”.

Malaysian Inbound Tourism Association president Uzaidi Udanis said the money collected from the departure levy could be used to promote inbound travel.

However, he also warned that the move might deter airlines from increasing connectivity from the country.

“If there is lower demand for outbound travel, airlines might not be interested in introducing new routes from the country,” said Uzaidi.

Malaysia Airlines in a statement said that any funds generated and channelled back to the development of the aviation industry in general would only be positive for the sector.

Budget 2019 also allocated RM20mil to the Malaysia Healthcare Tourism Council (MHTC) to promote the country’s medical tourism industry.

MHTC chief executive officer Sherene Azli said this would further propel Malaysia’s profile as a leading global destination for healthcare tourism.

“This will go a long way in bringing Malaysia’s healthcare tourism to new heights while making a significant positive economic impact on the nation,” she said.

~Courtesy of The Star~

Traditional local food

Apam Balik

Apam balik (English: 'turnover pancake') or terang bulan (English: 'bright moon') or martabak manis (English: 'sweet martabak') common in Southeast Asia. It is usually sold at specialist roadside stalls throughout Brunei, Indonesia, Malaysia and Singapore.



The pancake's batter is made from a mixture of flour, eggs, sugar, baking soda, coconut milk and water. The batter is cooked upon a thick round iron frying pan in plenty of palm margarine to avoid it sticking to the pan. 

Then other ingredients are sprinkled as filling; the most common or traditional is crushed peanut granules with sugar and sweetcorn kernels (available from cans), but modern innovations such as chocolate sprinkles and cheddar cheese are also available. Then, the pancake is folded (hence the name: "turnover pancake") and cut into several pieces.

The texture of the apam balik can vary depending on the amount of batter and type of pan used, from one that is akin to a crispier form of crumpets to small thin light pancake shells that break when bitten (the latter is usually called apam balik nipis, 'thin apam balik').

The dish has been declared a heritage food by the Malaysian Department of National Heritage.

~wikipedia~

Roti john

Roti john is an omelette sandwich founded by a Malay who lived in Singapore during the British colonial times before being widely popular throughout the Malay Peninsula in present-day Malaysia.



Roti is the Hindi, Urdu and Malay word for bread, and more generally for any bread-based or bread-like food, including sandwiches and pancakes. The origin of john in the name is allegedly due to the Western origin of the baguette and British colonial rule in British Malaya and Singapore island.

The ingredients include minced meat (chicken or mutton), onion, egg, tomato-chilli sauce and a baguette-type loaf.

~Wikipedia~

Adding colour, brightness to Festival of Lights

Adding colour, brightness to Festival of Lights



Radiant display: Munsamy with one of the electric spinning light trays being sold for Deepavali at Little India in George Town.

GEORGE TOWN: The must-have item this Deepavali seems to be brightly-coloured fabric lanterns.

These dominate Little India, the heritage enclave’s one-stop spot for all things for the Festival of Lights.

Traders are stocking them up in a multitude of hues and designs.

Kangaman Trading Sdn Bhd store manager D. Munsamy, 69, in Market Street, said he expected the lanterns to be popular this year.

He said that his store would usually sell prayer items all year round “but nearer to the festive season, we sell decorative items as well”.

Nearby, saree shop owner M.P. Alagarsamy, 77, said ready-made clothes were expected to sell better this year especially when the big day gets nearer.

“There will be no time to get tailored sarees then,” he said.

Customer B. Lechumi, 19, was at the store, buying a saree to wear at her sister’s wedding and to enjoy the Deepavali sale.

“The sarees in Penang are more reasonably-priced compared to what we see back home in Kuala Lumpur,” said Lechumi, who was with her mother R. Tamil Selvi, 45.

The all-important mouth-watering sweetmeats were aplenty too.

Seller M. Thanaraj, 35, said customers always sought freshly-made ones “usually when Deepavali nears”.

“People buy in small amounts now to test the flavours and they will come back and buy in large quantities just before Deepavali,” he said.

~News courtesy of The Star~

Passengers wade through ankle-deep water in Penang airport

Passengers wade through ankle-deep water in Penang airport

Twenty-eight passengers had to wade through ankle-deep water before boarding their aircraft due to flash flood at the Penang International Airport (PIA).

The flood at the airport’s departure lounge of turbo-prop aircraft was caused by continuous rainfall for one and a half hours starting from 8.30am.

Some passengers on their way to Subang Airport even removed their shoes during the 9.30am incident yesterday.

Airport operator Malaysia Airports Sdn Bhd (MASB) senior manager Mohd Nadzim Hashim said the water receded within 15 minutes.

“The flood was caused by unusually heavy rain, with rainfall recorded at 48.8mm within 90 minutes. We could not reposition the aircraft as it was near departure time,” he said.

After the passengers boarded their flight, Mohd Nadzim said the lounge was closed for an hour for cleaning.

He said during the downpour, all the drainage and on-site detection (OSD) tanks in PIA were functioning well.

Meanwhile, state Tourism Development, Heritage, Culture and Arts Committee chairman Yeoh Soon Hin urged Malaysia Air­ports Holdings to look into the cause so that a similar incident would not happen again.



Staying dry: An airport worker on duty while rain continues to fall.

“The airport gives tourists the first impression of the city. This incident should not have happened as it would present a negative image of Penang.

“The relevant airport departments should take immediate action to improve the airport’s facilities. There must be a cause to it,” he said in a statement.

Yeoh said he had received input from many people on ways to improve airport facilities.

“I have also met with the airport management and I have requested for the upgrading of the facilities and services at the airport.

“I hope all the departments can cooperate with the Penang government to turn Penang into a city of international standard,” he said.

On the airport’s expansion, Yeoh said he hoped to get “good news” from the Transport Ministry.

In the past, the inline baggage area and arrival hall of the PIA were submerged in ankle-deep water after heavy rain.

~News courtesy of The Star~

Ministry: Eateries nationwide to be smoke-free from next year

Ministry: Eateries nationwide to be smoke-free from next year



Smoking in all restaurants, coffee shops and hawker centres nationwide will be banned starting next year, even in open-air eateries.

Apart from the existing smoke-free zones in public places and government buildings, the new ruling under the Health Ministry will encompass all restaurants and eateries, including open-air hawker centres and street stalls, according to Deputy Health Minister Dr Lee Boon Chye.

Those caught smoking at prohibited areas will be fined up to RM10,000 or face two years’ jail.

Eateries found to allow their patrons to light up will be fined up to RM2,500.

“This time, all restaurants regardless whether they are an enclosed area, air-conditioned or open-air will need to comply with the ruling from next year,” he said after opening a conference at the Asian Institute of Medicine, Science and Technology yesterday.

Dr Lee said smokers or restaurant owners who violated the ruling would face action under the Control of Tobacco Product Regulations 2004 under the Food Act.

He added that the ruling was not only to encourage smokers to kick the habit, but also to protect non-­smokers from the effects of secondhand smoke.

“We are ready to face objections from smokers and restaurant owners, but we will not compromise when it comes to looking after the health of the people.

“No doubt smokers will say they have the right to smoke, but non-smokers also have the right to enjoy their food without being harmed by cigarette smoke.

“Business operators and traders need not worry about getting fewer customers as we are confident that more non-smoking customers will eat at places without the presence of cigarette smoke,” said Dr Lee.

He also said imposing the ban on roadside and illegal eateries was still a challenge and that the ministry had yet to decide on the details.

~News courtesy of The Star~

Symbolic start to festival

Symbolic start to festival



Lim (right) and other volunteers pasting joss paper onto a bamboo pole at Tow Boe Keong Kew Ong Tai Tay Temple in Gat Lebuh Macallum, George Town.

GEORGE TOWN: For the past 120 years, volunteers at the Tow Boe Keong Kew Ong Tai Tay Temple would go into the jungle in search of giant bamboo for the Nine Emperor Gods Festival.

This year, they managed to find one in Bukit Gambier and the bamboo pole will be put up outside the temple for the nine-day festival which starts tomorrow.

Some 20 volunteers were seen applying the finishing touches to the pole yesterday.

Among them was Lim Chin Joo, 60, who was pasting joss paper onto the pole.

“The bamboo pole will be joined to another pole made out of a ship’s mast which is solid and strong.”

The total height of the pole would then be over 100 feet (30.5m).

“It will be hoisted up until the festival ends on Oct 18,” Lim said.

The temple in Gat Lebuh Macallum facing the seafront has been celebrating the occasion for more than 120 years.

It is believed that the tall pole will facilitate the deities’ descend to Earth during the celebrations.

The pole will be raised today after a prayer ceremony to invoke and welcome the nine emperors.

On the evening of the ninth day of the festival, which falls on Oct 17, a boat filled with prayer paraphernalia, rice, sugar, vegetarian dishes and other essential stuff will leave for the Tan Jetty in Weld Quay for the sending-off ceremony.

A check in Madras Lane yesterday showed that vegetarian food hawkers have started setting up makeshift tents and booths.

Trader Lee Eng Kok, 57, whose father started the business at the spot 59 years ago, said his stall would operate 24 hours throughout the celebration.

“My father started it here in 1959. I took over about 30 years ago. Family members will come together and help to cook and prepare the vegetarian food to be served to customers,” he said, adding that thousands of devotees would throng his stall every year.

Assisted by his son Keh Khai, 31, Eng Kok said there would be over 30 dishes sold at his stall.

Devotees will go on a nine-day vegetarian diet for the festival.

The festival celebrated annually from the first day to the ninth day of the ninth lunar month in the Chinese calendar, observed by Taoists, is dedicated to the nine sons of Dou Mu, the Goddess of the North Star, who is believed to control the Books of Life and Death.

Devotees believe the deities will arrive through the waterway.

Processions are usually held from temples to the river or seashore as a symbolic gesture.

~News courtesy of The Star~