Reviews

There was a time when gathering around a charcoal fire was simply part of dinner. No induction cooker, no temperature controls and certainly no QR.

Since 1973, Baliban has kept its family tradition of Teochew braised duck alive in Johor Bahru - complete with generous portions, old granite tables and a closely guarded braising recipe.

Five pans, charcoal fires and more than five decades of patience. At Sai Ram in Pulau Tikus, Penang's beloved apom manis emerges crisp at the edges, fluffy in the centre — and dangerously easy to under-order.

For three generations, Hin Pin has been frying one of Malaysia’s simplest pleasures. Crisp on the outside, sweet and warm within, a good goreng pisang has a little magic that appeals whether you are seven or seventy. Some pleasures simply never grow old.

Mei Wanton Mee breaks from Penang tradition with springy egg noodles coated in a silky gravy inspired by Char Hor Fun. What began as an unconventional idea became a beloved rendition of an old favourite—proof that sometimes, breaking the rules is how new traditions begin.

Beneath an old tree on Perak Road, Ang Hoay Loh keeps a disappearing style of traditional Penang Hokkien cooking alive — one hot wok and one generation at a time.