Summer Garden Food Bistro Penang

Salted fish curry with veg and Tofu puffs.

Jee Hoo Char - that veg and cuttle fish combination that is easy to eat but more challenging to make.

Prawns marinated in tamarind juice before deep frying.

Summer Garden is located at 2 Lorong Lembah Permai 3, at the corner with the Vale of Tempe Road, Tanjung Bungah, Penang island.
Opening hours are from 11am to 11pm every day.
Contact   +604 890 0977

The restaurant offers a bar and a varied menu, including Japanese, Western and Straits Chinese dishes.

Wollongong and the Illawarra Coast - Perspectives in Art

The Lake Illawarra, from another era.

Lee & Me, along lower Crown Street, Wollongong city centre.

That lighthouse!  Wollongong Harbour NSW.

Wentworth Street, Port Kembla NSW.

Pool by the ocean, Austinmer NSW.

Coastal walk, a lifestyle choice.

Belmore Basin and the escarpment, Wollongong NSW.




The art pieces are copyright of their owners and creators.  You can view them in March 2017 at the Wollongong Art Gallery, at 46 Burelli Street, at the corner with Kembla Street.

Europe's Migration Challenge and Opportunity

The islands of Greece lie as close as only five kilometres from the shores of Bodrum peninsular in western Turkey. The typical price paid to people smugglers is USD 1200 to arrange passage to cross this divide.  2015 and 2016 witnessed a huge movement of people, mostly ordinary folks, escaping the continuing and unresolved conflict in Syria.   However, there have been individuals and families from the north western corner of the Indian sub-continent, sub-Saharan Africa, the Middle East and Central Asia all joining the persistent urge to get into Europe through difficult physical, regulatory and health conditions.    

In the biggest movement of people not seen since the end of the second World War last century, Germany, Sweden and Italy accept most applications to stay, with Romania the least.   Increasingly there is an emphasis to differentiate refugees from other migrants when deciding on acceptance by Germany. Many of these people on the move last year may not have validated identity documents with them, but most of them have cell phones with which they could communicate with relatives and friends already settled in the West.

There have been so many unselfish acts by German families voluntarily inviting refugee families to share their homes for several days instead of having to live on the streets.

A Gallup poll in 2016 indicated that as high as 13 per cent of Earth's human population would like to move to another country, especially to the USA.    The benefits to a receiving nation are offsetting declining population in the host country, fostering innovation and boosting entrepreneurship.

The flow of such migrants is so obviously skewed and headed in one way, to Western societies. It has been rare for Asian, South American, Central American and Eurasian nations putting up their hand to accept such migrants.

The second half of 2015 witnessed the beginning of masses of human beings literally and desperately walking for long distances in south-eastern Europe to their hoped for destinations, despite fences, prejudice and fatigue.

WhatsApp and Google maps have been guiding stars in the 21st century version of the exodus. The smart phone recharger has turned out to be critical when making this journey.

Many are just children, who increasingly made this sojourn alone without family. Casualties have included the drownings of would be migrants crossing the seas between Libya and Italy or Malta, and between the Turkish coast and Greek isles.

Those making this trek westwards are not only from Iraq and Syria, but also from Pakistan, Iran, Eritrea and Afghanistan. The risks have culminated in one tragic image last September, when the world learnt of the drowning of three year old Alan Kurdi, whose body, bereft of a life vest, washed ashore on a Greek beach. In reality, many family members have not made it despite having paid their borrowed or saved monies to smugglers arranging their illegal transit to Europe.

Overcrowding of boats, money lost to fraudulent people smugglers, dramatic separation of family members and having to leave everything behind of the past add to the tensions and dangers for such controversial migrants.

Many of those from Syria are well educated. Yet an individual on the migrant trek was later involved in committing the horrendous killings in the November 2015 attacks on the streets of Paris, when around 120 innocent people were shot and killed.

Turkey currently hosts the largest number of refugees, around 1.9 million. One of every four persons residing in Lebanon is a refugee from Syria.   The demographic background of refugees in this recent movement not only belong to the Muslim cohort, but include people of different faiths.


An immediate impact on the social-political landscape of several members of the European Union has been the rise of parties looking inwards and moving towards the political far right in popular sentiment and pressure.    This has also weakened the bonds between nations in the EU, especially after the still unresolved question of financial debts chalked up by some members and the increasing incompatibility of different rates of economic maturity amongst such member states.

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Penang Island - Outside George Town

The making of the Kueh Kapek  - traditional craft in preparing one of Penang's most liked festive snacks.

The winding and narrow road past the beaches did not seem to be so potentially treacherous now.  However, I could still smell, in my mind, the diesel belching form the Hin Bus Company coach of old, with the driver turning his steering wheel non-chalantly as scenery whizzed by of forested slopes and solid rocks half submerged in the calm sea side below.   That was many years gone by.  Today, in a more stable automobile, we could see residential houses on the deforested hills, although the seaside looked quiet as usual.   


We were outside the metropolitan limits of George Town on Penang Island.  I know of more mates moving out here on the island's north-eastern corner from its southern suburbs.   The beach resorts at Foreigner's Rock or Portuguese Rock look dated, the significant impact of unforgiving tropical weather showing as mould on its outer walls.   Several generations of Europeans, Japanese and Aussies - to name a few - had taken the ritual of lying on the sand and deck chairs in such surrounds.   I recall young blue eyed and blonde haired couples walking in a romanticised sunset below the casuarina trees.

Striking wall mural, one that emphasises village livelihood in the regional hub of Balik Pulau, on the western side of Penang Island.

So now there are some new sea water activities -  Escape - to feed the abilties and daring of newer generations, apart from all those tired and tried parasailing and rafting recreational options.   I wondered as to what the quality of those waters are these days.  Cruise ships can be seen on the horizon, but the local fishermen's boats do still hang around and are being used, albeit less and less.     The Penang Channel between Butterworth and Weld Quay ports on the island is surely and gradually silting up  - and the Government is helping accelerate this by making more land reclamations accordingly.

We stopped at a durian stall round a bend on the round island road and I did not regret this.

   Having eaten mostly frozen durians from Thailand for the past 20 years, it was a rare treat to dive into the fresh custard like flesh of the opened fruit.   A boisterous and engaging lady  said this was an off season harvest.   The durian is a tricky option - you either love it or not, there is no assurance of the contents of this football sized King of Fruits and there are so many breed varieties these days.   They say Malaysian grown durians are much more rewarding in taste and texture than those form Thailand, but they are also priced more.

The hills of central island grace the edge of the Kek Lok Si Temple complex in Air Itam.

People from George Town may still view Balik Pulau (literally the "Back of the Island") as a remote hideaway, but when I am used to Australian distances in travel, this town is much of a pleasure to me, retaining some of the rustic lifestyle and much of its charm.   


There is a central area in this former village, where the main road towards Air Itam Village (in the centre of Penang Island) and  another heading south-east going towards the Airport, merge.    Here you find the markets, huge wall murals, the unique Penang laksa ( available in both tamarind juice and creamy coconut milk versions) and more.    I had omitted to call a friend from Queensland who hailed from here and she found out from Facebook that I had visited her home base.

Going down the start of the world's steepest funicular railway at Penang Hill.    Doppelmayr-Garaventa of Switzerland built these cabins,as it did for the Rapid Transit of San Francisco Bay and the Liner Transit of Las Vegas.

Penang Hill is, and has been always, close to my heart.   I put it on par with my experiences on my first really exotic tropical island, Phuket, in southern Thailand.  As we sat on an electric buggy driven by an Indian guy,  my memories rose up and all those adolescent days spent up this hill station filled my inner joy.   The gangling class mates  and I all growing up, with misty evenings on the patio of a bungalow, or walking amongst the monkey cups and cool shade of hill top flora.   There were moments of discovery, bonding, laughter, self managed cooking and chatting late into the night.  Guitar strumming filled the air whilst we looked at the city below which began to show their man made lights.....something akin to what I can do these days on top of Mount Keira looking out over the Wollongong coast.


I recalled how we dragged food and other supplies from down town up to various Penang Hill bungalows.    In those days, the slower speed funicular train (still Swiss made)  did stop for passengers, by prior arrangement, at footpaths and lanes leading nearest to your bungalow of stay.   There were those cooks and staff resident in those houses, mostly of Hainan descent.  I can still see those pantry shelves, wardrobe doors and bed frames, always made of wood, suggesting of ghost infested stories and cool temperature evenings.  

Detail for tall pillar supporting roof of the pavilion honouring the Goddess of Mercy.

There was a group of wide eyed and eager young men, hailing from Europe and Brazil, who were with us on same carriage of the funicular train.   One of them said visiting Penang Hill was on the bucket travel list for them.  We saw them again at the nearby significant and huge temple complex built on the foothills  - Kek Lok Si, or the Temple of Supreme Bliss.   This complex is smaller than Angkor Wat in Cambodia but is a unique institution and place to visit in south-east Asia.  It was developed over forty years from 1890.


Visitors are left behind with impressions of unique archways, pagodas, ambient halls, shrines and gardens.    A ninety-nine foot bronze representation of the Goddess of Mercy (Kuan Im) was completed in 2002 and is located just above the main temple area.   A pavilion was built as well supported by sixteen columns.  The Goddess therefore overlooks George Town and Penang island, looking towards the peninsular mainland.


The other captivating feature of the Kek Lok Si is a seven storey pagoda - the Ban Po Thar or Ten Thousand Buddhas.   If you study this pagoda carefully, you can see that the octagonal base has Chinese features, the middle portion is Thai and the spiral dome has Burmese architectural characteristics.  The foundations for this pagoda was laid by the Thai King Rama VI.     I recall a movie or two  had location shooting in this complex when I was growing up in Penang.   George Town itself had streets transformed for the shooting of movies such as "Beyond Rangoon" and "Anna and the King".    Penang Hill was selected to represent Simla in northern India in the mid 20th century for the UK television series "Indian Summers".
 

To me, one of the best moments was looking over the ramparts near the Pavilion of the Goddess of Mercy, taking in the sea breeze and soaking in the views from the hills to the Penang Channel.

Lemak Laksa, Thai influenced and with more coconut milk than tamarind juice.Can be a healthy dish as it contains shredded fish, herbs and spices.

So there you have it, it was a wonderful experience for me re-visiting some of the highlighted places outside the city centre.   It takes about a day and you are transported from suburbs to seaside, hills and forests, before you return to a hill station and a cultural icon to wind up the day.   We did not stop at the Spice Plantations, useful for viewing in person a collection of the main spice and tropical herb plants in the world.  Nor did we take the bush walking trail past forest, swamps and lagoon to have a taste of an equatorial island landscape.   


During the durian harvesting season (June and early July in Penang), many visitors participate in the durian trail, stopping by at plantations and eating a variety of durian types and hybrids.    The role of nutmegs has not always been emphasised in the development of Penang commerce  - and you need not go to the Caribbean to view such trees.    The name of the island itself is based on the betel nut, though christened by the British colonists as the Prince of Wales Island.

Durian fruit off season at a roadside stall on the way to Balik Pulau.

George Town Culinary Delights

Char Koay Teow at the corner of Penang Road and Keng Kwee Avenue  -  Joo Hooi coffee shop.

When you have only a few days to sample the culinary delights of  Penang,  you know you are going to be snacking every few hours, throughout the day and night.  Food places open late into supper time, some only do business in the morning and yet others start serving in the afternoon.  If you are fortunate to be able to drop by places for home cooking, that is even better.   The best mindset for a foodie journey here is with an open mind, to share the dishes discovered and to drink lots of water.

Several types of curry to accompany your Nasi Kandar - Chulia Street.



Being located at the northern end of the Malacca Straits, Penang is bound to offer many spices, herbs and a diversity of cooking styles to you.   An important consideration is whether your stomach can weather all this variety.    The earnest would go seek out the original best for each dish but practical reality may not permit that.  I suggest to just go with the flow wherever you are in George Town, for you are bound to come across trying something unplanned, unexpected and unthought of.

Crunchies, hard boiled egg, fresh lettuce, noodles and potato slices entice you to the South Indian Mee Rebus.



Be mindful of how much carbohydrates, sugar, deep fried stuff and chillies you are accumulating along the way.    Compare this with how much sitting and walking you are doing per day.   


The art of participating and watching can be fun as well  - we can observe what the people at other tables are eating,  we can note how the vendors prepare their specialities and we can share a variety of things on our own table together.    Several dishes are stir fried to order, others have ingredients all sorted out before being poured with the gravy or soup.

Servings of  Bee Kueh Moy at the Maple Palace Restaurant, Northam  Road.

The glutinous black coloured rice is mixed with coconut milk, a sprinkling of sugar and salt.



If you are not at a restaurant, but in a hawker centre, Kopi TIam or on the roadside waiting beside the hawker,  it is useful to have small coin change.  There are still paper currency one Ringgit notes, but nothing pleases a food seller in this scenario as having the  exact change.  

Pie Tee with chilli dip at Aunty Gaik Lian's, Bishop Street.

When plunking down at a table in a Kopi Tiam, it is imperative to order drinks, hot or cold, from the coffee shop operator.   It can get pretty crowded in certain coffee shops to get a seat, so one has to be fast acting and hawk eyes in such situations.   You pay only when you receive the food or drinks at your table.     Yes, the vendors still bring the food you ordered to your table, in contrast to many self managed queue and bring your own serves from the counter in many other nations.

Teochew Cendol.
Check out:  https://kindlyyours.blogspot.com.au/2011/03/making-of-cendol-dessert.html

Vehicle parking can get to be a congested affair, so I recommend walking, cycling or using the motor bike in George Town.    Visualise the heritage area as a series of laid out lanes and roads, that they are connected in some way and you are well on the way to conquer foodie street hubs like Carnarvon, Chulia, Kimberley,  Bishop, Beach and Penang.   


Seek refuge in shopping centres when the afternoon sun gets too humid.   Alternate between air-conditioned and street side eating.   The best time is after the sun sets, when the locals come out and when a party atmosphere comes alive.

Vegetable Acar or pickles with a sprinkling of sesame seeds.  Made at the kitchen of Ms. Yong Kooi Chun.

Some of the best food are found in relatively simple spots, whilst others are served in heritage buildings, beside the sea or in contemporary buildings.   I always look forward to reunion lunches at a dear Aunt's place.  


On a recent  visit, I was taken by the family of a close friend to try out the home cooking of an elderly friend of theirs, an ex-teacher who carries an interesting conversation  and who still shows her good culinary skills.   I also found there is a coffee shop at the corner of Rangoon and Macalister Roads that hosts both Muslim and Chinese lunch dishes.  Penang locals also have fondness to gather at the ten seater round table, where Chinese customary practice also come into play.

The making of Ban Chien Kueh at Pulau Tikus.

And now we address the question of the all essential drink - why do you just stick to that faceless, bland spring water, as most travellers do?    As long as you know drinks have been boiled   -  and the water supply is pretty safe in Penang -  you can have no qualms for risking the condition known as Delhi belly.    Cold desserts and mixes are another matter all together, unless you are in a bar or restaurant.  Make the practical choice and use your own judgement.  George Town is a modern metropolis, although critics may not think so with street side eating.  There are bottled drinks of all sorts from cold fridges, ranging from herbal teas, American labels and own made concoctions.   


In a Kopi Tiam, the common drinks you can see ordered are Kopi Orh Peng (iced black coffee); Barley Peng  (cold barley drink);   nutmeg juice;  hot beverages like Horlicks, Milo and local coffee blends; lime juice;  orange juice; Teh Peng ( tea with ice cubes); and more.

Traditional fish curry Straits Chinese style or Ikan Tumis from Ms. Ung.

When you come across a crowd, or people eagerly lining up, even when the weather is inclement,you can be sure they are on to a good thing.   Comparable to Singaporeans, Penangites love to check out the latest sensation, the hype and the rumour of tasty things.   I am reminded of the rush to stock up on packets of White Penang Curry Mee a few years ago.

A medley of roasts.

They are still gathering around stalls like the Char Koay Teow along Siam Road (from afternoons only) and the Cendol stall at the corner of Keng Kwee Street and Penang Road.
One afternoon Sonny drove past the Malay curry food stall in Tanjung Bungah, near the Mar Vista apartments.   There is an implied sense of the robust need by the Chinese community to try any yummy food, crossing inter-racial lines and culinary traditions.  Foodies now transverse the island, west, south or north, to check out the new and persistently good food.

The dough for the Ang Ku or Red Tortoise cakes from Ms. Teoh Sian Kin.

What about the standards found in hotel buffets and breakfast options?   For the devotee in foodie land, there is a difference in the authenticity of the cooking skills and outcomes of several street food items.   Somehow, the outcomes of the dish often miss an ingredient, a cooking technique and the oomph of street cooks.  


However, such opportunities to partake food in a Penang hotel cannot be totally dismissed all together.   They do provide a sampling opportunity of coming across a whole variety in one spot.   If you do like some specific dishes, then it is time you make the effort to chase the good ones out there, away from the hotel environment.

You come across food stalls like this, when walking along covered five foot ways in the heritage quarter of George Town. 

Many of Penang's iconic dishes involve much on the input and attitude of the cook and preparer.    The exact formula, measured quantity and precise recipe does not work for such dishes.   The most tasty food in Penang result from years of experience, a secret technique or tip that makes the difference and the mood of the cook.   Look at whether your targeted stall holder is smiling or reasonably okay on the day you visit.  Are the helpers also in a reasonable mood?    



Servings can be smaller than what most Americans or Australians are used to.   Use this to your advantage, for you are only meant to sample this diversity of food.    Yes, beer can be relied upon to be available in the coffee shops. restaurants obviously offer wines and hard liquors.    Do try to match your drink with the food, whether the latter is plain, zesty, spicy or neutral.

The younger generation has taken over this well known southern Chinese roast meat outlet of Sin Nam Huat.

It is always on balance to engage street sellers with some conversation.  Penangites have the ability to speak in more languages than the average person.There are various dialects within the Chinese community and mandarin has been most popular for many years now.   Most of the Indians hail from the south of the sub-continent, with Tamil and Hindi conversations prominent.    English remains perhaps the Lingua Franca understood by all races, thanks to previous colonisation by the Brits.   Malay is the National Language in Malaysia.   


A visitor may soon observe the mix up of words from different languages in one sentence articulated by most Penangites.     There is often a soft accent, some times bordering to a sing song tone, especially noticeable to foreigners.    Do enjoy the difference and there is an air of informality about Penang, which adds to the enjoyment of trying out its various culinary offerings.

Fish curry sure to lift the appetite and aroma for diners.

For those who long for food outside the Malaysian demographic mould, there are also several outlets in Korean,  Japanese, Thai and Euro cooking traditions.    Walking around shopping centres like Queensbay, Gurney and Straits Quay, you can come across franchised and  boutique eating restaurants.   The Suffolk House offers fine dining, together with an experience of high tea, colonial style, in the restored and heritage home of Captain Francis Light.    


The culinary experience in Penang can be said to range from grassroots to cosmopolitan, from take away to relaxing, from sweating to warm ambiance, from gatherings of friends to business occasions.   For me, nothing is like sampling food prepared fresh in front of you, where you can speak to the preparer and watch the fascinating process of a dish coming out to be served in front of your eyes and other senses.

Lobster with Cantonese noodles is a festive dish at the CRC Restaurant.

Penang food may have risks of being a lost art, but it is the living culture reflected in them that underlies their value and experience.   Skills may not be passed on from the older generation, the young may not pound with the mortar and pestle anymore and talents may have moved on with significant emigration. 


Originators of food must not delegate the key cooking stage to others due to economics, cost of operating a business and sheer lack of labour.   UNESCO has blanketed a consciousness of heritage, tradition and continuity to many aspects of the George Town character, not least of all is the daily regime and life style of its residents.   The people of Penang must embrace this responsibility and passion from the past to propel to the future. 

Chicken pie as made by Hainanese cooks for the colonial era in the 20th century - this one is from Yeng Keng Hotel, Chulia Street.