Kuih kapit needs to be folded as soon as it is cooked and while still hot. This is something that was taught during a GTWHI workshop in Air Itam, Penang, as part of the Eat Rite, Ritual foods of George Town heritage celebrations. Photo: THE STAR/Chan Boon Kai. Other photos: GTWHI
Much has been said about Penang’s cultural diversity and its melting pot of cuisine.
Endearingly, however, what makes the former trading port’s heritage foods unforgettable are the stories and histories that are inextricably linked to them.
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