Book speaks volumes about Penang food

Champenois: We wanted to start with places that might be less familiar to our readers. – Photo: Belmond

PENANG is synonymous with food, which has consistently been one of the state’s top attractions.

Now there’s a new cookbook that celebrates the food and cuisines which have been an integral part of Penang’s rich culinary landscape.

“Penang: Recipes & Wanderings Around an Island in Malaysia” by luxury hospitality company Belmond and interior magazine publisher Apartamento is the second in the series, after “Liguria: Recipes & Wanderings Along the Italian Riviera.”

Both books bring together the worlds of travel and food.

An amalgamation of a cookbook and a photo essay, the series highlights the vibrant traditions of regional cuisines from around the world with artistic perspectives from renowned photographers and writers.

Belmond’s senior vice-president, global brand, marketing and communications, Arnaud Champenois, tells StarBiz 7 that the hospitality brand, which has interests in luxury properties, cruises and trains, has always invested in publishing partnerships. “We strongly believe in the power of print as a way to bring our many stories to life.”

He reveals that although several were one-off projects, the company remains focused on a limited number of long-term series that can grow over time.

“‘Recipes & Wanderings’ is one of these series and we see it as a way to bring our rich culinary stories to life, making a strong connection between food and travel.”Culinary journey

“Penang: Recipes & Wanderings Around an Island in Malaysia” features original photography by celebrated artist Luo Yang, offering readers a visual journey through vibrant landscapes. Complementing the imagery, the book brings together diverse perspectives from chefs and writers from around the world, who are inspired by Penang.

Champenois says Penang was chosen for the second book in the series because Belmond wanted to steer away from the better-known food regions. “There are so many options as Belmond is active in dozens of culinary regions around the world. But we wanted to start with places that might be less familiar to our readers.”

He says both Liguria and Penang have incredible culinary traditions, but don’t get as much global attention as places like Tuscany or Singapore. “This was something we wanted to lean into.”

Champenois admits that part of the decision to produce the book is also rooted in the relaunch of the Eastern & Oriental Express earlier this year. “No doubt, this was a big part of the decision to focus on Penang this year.”

The iconic luxury train returned after a full refurbishment with Penang as its northernmost destination.

Culinary director of the Eastern & Oriental Express, Chef André Chiang, also serves as one of the collaborators of the book, contributing four recipes for readers to replicate at home. Forging a connection

The book is also a celebration of local suppliers and culinary locations in Penang. It profiles, among others, a durian farm set in the tropical jungle, a family- run nutmeg plantation, a typical Penang kopi house with hand-made snacks, and some of the numerous wet markets and hawker centres.

Through a community-driven approach, the book presents a multifaceted view of modern Malaysia and aims to establish a deeper understanding of the region’s culinary traditions.

“Travel and food go hand-in-hand, and your experience of a destination is endlessly enhanced by experiencing its culinary culture,” says Champenois.

He reveals that “Penang: Recipes & Wanderings Around an Island in Malaysia” took several months to plan. The production itself took around three months. Belmond and Apartmento roped in leading chefs such Malcolm Lee and Abby Lee to contribute recipes.

The book also features local authors Anna Sulan Masing and Kirthanaa Naidu penning essays, with prize-winning author Tash Aw contributing an original piece of writing. Renowned Chinese photographer Luo Yang – declared by Chinese contemporary artist Ai Wei Wei as one of the rising stars of Chinese photography – provided the photos for the book.Binding food and culture

Certainly, food is a common theme among travellers, and “Recipes & Wanderings” intends to strengthen this bond. Each book shares recipes from the kitchens of Belmond properties, as well as guest recipes from its community of experts.

Champenois hopes that the books give Belmond guests and followers another way to interact with its brand.

“Our properties are not isolated places – they’re deeply enmeshed in the history and contemporary culture of the communities in which we operate.”

He adds: “This series is an opportunity to explore one part of this connectivity through food and produce. We hope they take a piece of Belmond home with them to cook and enjoy recipes with their loved ones, as well as discover a different take on a location through an artistic photographic commission.”

Ultimately, Champenois says, the books aim to provide a wonderful entry point to a location.

“I believe print can bring this to life in a way that’s hard to replicate with digital content alone, but that being said – nothing can beat the physical experience of going somewhere,” he points out.

“We, of course, hope that these books can inspire our guests’ wanderlust and help them plan their next adventure.”