A publication of Penang Institute, Penang Monthly is the voice of Penang and an inspiring read for the curious Malaysian. Publishing articles concerning the well-being and good folks of Penang.
THEATREFa Abdul and Big Nose Productions celebrate a belated Valentine’s Day with Her Story | His Story, a collection of six insightful monologues that explores...
PENANGITES got a welcome year-end bonus of free arts performances at the newly opened Performing Arts Centre of Penang (Penangpac) in November and December....
THE GENTING TEA ESTATE is the private residence and research station of Henry Sackville Barlow, who has held several prestigious positions in his long career. A...
IMAGINE A PENANG where public spaces are amalgamated with greenery, communal spaces, education hubs, lifestyle joints and offices. With these, we would have cre...
CONCERT Usher in the Year of the Dragon with a jubilant recital by Rondo Chamber Fellow 2024, SYNC Quartet in Strings of Prosperity. The chamber ensemble will pr...
Lem peng is traditionally baked in a large bok kang (clay pot) over a charcoal fire for 10 to 15 minutes until golden brown. The clay pot is filled with sand and covered with paper, and the lem peng is placed over the paper.
HIN BUS DEPOT celebrates its 10th anniversary this year, and so, Penang Monthly thinks it a great occasion to sit down with Tan Shih Thoe, the brain (and the br...
Jerry, the owner, co-founder and cook extraordinaire at Nada Natural Farming, believes in the dolce far niente—the sweetness of doing nothing. This philosophy has spilled over to the entire conception of Nada, from how it is run, to what it is meant to be.