Penang tops writer’s list

  • Nation
  • Monday, 18 Jul 2016

GEORGE TOWN, 16 Julai -- Tukang masak dan penulis buku terkenal, James Oseland, 53, semasa di temubual hari ini.Beliau berada di Pulau Pinang bagi mencari resepi-resepi asli untuk bukunya yang dijadualkan akan diterbitkan dua tahun setengah lagi.Menurut Oseland, dia telah menjelajah hampir ke seluruh dunia mencari makanan dan resepi yang unik tetpai baginya Pulau Pinang merupakan destinasi terbaik untuk kembara mencari makanan kerana kepelbagaian, keaslian dan atmosfera yang ada disini.Semasa berada di sini, beliau telah mempelajari resepi makanan kenduri dari Sabrina Ghouse, seorang tukang masak untuk hari keramaian.--fotoBERNAMA (2016) HAK CIPTA TERPELIHARA

GEORGE TOWN: Penang has once again topped the chart as a world food destination over other places including Bangkok and Paris with the endorsement of world-renowned food writer James Oseland (pic).

Oseland, 53, is an American food writer, magazine editor and reality cooking show judge who is currently in Penang with the mission to find the best food to be featured in his upcoming book.

The journalist-turned-food writer who first came to Penang in 1982 and is in town for the fifth time, said that even as time passed, the food quality here was still the same despite the surroundings having changed a lot with more high-rise buildings than before.

“It is wonderful how the food is being cooked. The atmosphere is simply amazing and the competition between eateries to serve the best food makes them maintain the quality.

“If I have to choose the top three places in the world as a food destination, Penang would definitely be the first, followed by Mexico City and London,” he said.

For his new book which he expects to be published in the next two and a half years, Oseland said he would focus on traditional home-cooked food as it was the best way to understand one’s culture.

“As time passes, the younger generation, especially, has no interest in learning the original recipes as people tend to take food for granted. That is why I want to document these recipes to ensure that the culture will live on,” he said.

Oseland, who arrived on Friday, said that his favourite food here so far were Penang-style nasi campur, nasi kandar and hawker food such as chee cheong fun (rice noodle rolls).

While here, Oseland has also learned how to cook nasi kenduri with Sabrina Ghouse, a local chef who cooks for weddings and other celebrations.

On how he planned to keep the food taste authentic, as Westerners and Penangites had different ways of cooking and different tastes, Oseland said he had a gift of remembering how every food tasted and knew if it was different from others.

As he will be leaving Penang in two days before heading to Kedah and then flying off to Indonesia and Timor Leste, Oseland who could speak a little bit of Bahasa Melayu said “Pulau Pinang sentiasa di hati” (Penang is always in my heart) and has vowed to come again after he completes his book. — Bernama

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