March 2026

Our latest issue explores ageing as renewal, inspired by Ooi Kee Beng’s “liberational ageing.” Stories include love rediscovered, digital confidence among seniors, caregiving, and ageing in Penang, alongside women’s underrepresentation in politics, Penang’s GBS innovation frontier, future-ready education, GTLF highlights, outdoor adventures—and more, reflecting how purpose, participation, and meaning can be cultivated at every stage of life.

See Inside Read as Flipbook

Hello and welcome!

A publication of Penang Institute, Penang Monthly is the voice of Penang - an inspiring read for the curious Malaysian, featuring stories about the people, ideas, and issues shaping the state's well-being. Sign up for a free account to enjoy unlimited access to all our articles.

A Life in Full Colour: Remembering Charles Stephen Ramachandran

4 min read

CHARLES STEPHEN RAMACHANDRAN was a chameleon, constantly shifting between roles, each more remarkable than the last. A masterful hairstylist, an…

by Agnes James

Byte-Sized Chips

1 min read

…

by Azmi Hussin

I Know Why Penang Food Is So Amazing...

3 min read

BORN WITHOUT ANY spoon of any metal in my mouth, food was a matter of having enough to dispel any…

by Dato' Dr. Ooi Kee Beng

Taking Penang's Street Food Global

12 min read

The Michelin Guide started listing Penang food establishments in 2023. Since then, two Penang restaurants have been awarded one star, 32 are listed as Bib Gourmand Restaurants and another 35 as Michelin Selected.

by Sheryl Teoh

Who Gets to Cook Penang's Iconic Dishes

4 min read

EARLIER THIS YEAR, MBPP Councillor Tan Soo Siang and Penang EXCO Jason H’ng echoed the 2016 call by Lim Guan Eng to ban foreigners from cooking 13 local dishes in Penang—Nasi Lemak, Assam Laksa, Pasembur, Mee Sotong, Char Koay Teow,

by Carolyn Khor

Penang Food Flourishing in Our Twin City Adelaide

5 min read

PENANG PEOPLE ARE very proud of their food. As I sat in one of the board rooms awaiting the Lord…

by Rachel Yeoh

On the Cusp of Penang Haute Cuisine

5 min read

GROWING UP IN Penang as a lover of nasi (rice) in all forms, I recall queasiness at sampling what I…

by Liani MK

Preserving the Recipes of Penang's Home Kitchens

7 min read

“WHAT ARE THOSE sweet bean curd sticks called again?” “Te-ga-kee. You can get it from the market. Please also get…

by Wong Zen-Zi

Wong Zen-Zi

Different Dialects Different Flavours Different Stories

5 min read

WHENEVER I THINK of the diversity of Chinese cuisine, which is most distinct between the different dialect groups, a particular…

by Chong Lee Choo

Chong Lee Choo

Penang Snack Makeover

4 min read

FOR A PENANG foodie who is always in need of the occasional kick in between dry meetings on long weekdays,…

by Liani MK

There are Rolls and There are Rolls, in Nyonya Cooking

5 min read

The question is, how do I describe all the fine details on how to make choon piah to beginners? It all started more than a decade ago when I offered to cook for some of my old St. Xavier’s Institution classmates in KL.

by Dr. Ong Jin Teong

Vivaldi's Four Seasons, Featuring Elias Moncado & The PPO Strings

5 min read

THE ATMOSPHERE WAS buzzing with anticipation as the Penang Philharmonic Orchestra (PPO) featured acclaimed musicians from Germany and the UK…

by Dato’ Danny Goon & Katie Coolbaugh

Total posts

3477

Explore column

Ads

Support us

As Penang Monthly continues to evolve, we aim to deliver better quality reads. At present, our issues are free to be read. But we need your financial support as we endeavour to be the voice of Penang and an inspiring read for the curious Malaysian. Every RM100 contribution from individuals (or RM1,000 from corporations) will be entitled to tax exemption receipt.

Explore column

Feature

Editorial

Cover Story

Statistics

Photo Essay

Covid-19 Exclusives

Penang Profile

Ask Azmi