Categories
Malaysia Travel Guide

Penang


Plan during slightest 3 days in Penang, There’s so many to see and do in Penang, good food everywhere, pleasing beaches to relax your mind, glorious good confirmed hotels, and fascinating selling malls and pasar malam (night market). Here are some Penang itineraries …
penang map

Here are maps of Penang, and here’s information on Penang Bayan Lepas International Airport and how to get to Georgetown from there. If we are holding an demonstrate bus, we will substantially arrive during a new sight depot Sungai Nibong and a Railway Station is on a mainland, located during Butterworth, Seberang Prai, if we took a KTM train. Ferry services are also accessible from Langkawi daily.

Most of Penang’s fancier accommodation is in a form of beach resorts on a categorical traveller beach of Batu Ferringhi. More backpacker-friendly options, as good as a few exemplary oppulance hotels, can be found in Georgetown, Other areas to stay in Penang Island include: Tanjung Bungah, Gurney Drive, and Bayan Lepas. Seberang Perai (Mainland) offers several other accommodation alternatives.

Many of Penang’s tip sights such as Georgetown, Penang Hill, Weld Quay Clan Jetties, Kek Lok Si Temple, and a Wat Chayamangkalaram Temple, are in Penang Island. For beach lovers, Penang’s best beaches are on a northern side, quite Batu Ferringhi, though do be prepared for a complicated traveller throng generally during rise seasons.

Eating is roughly deliberate a inhabitant past time here, so sup on authentic Malaysian cuisine in an glorious restaurant, or simply squeeze a chair by a large food stalls. Consume a Char Kway Teow along Penang street, and you’ll comprehend because it’s my favourite plate in Malaysia.

You can see Penang’s tip sights in a rush on an overnight stay, though you’ll need during slightest dual days to do them justice, and 3 or 4 days to unequivocally get a clarity of a island. In a week, we can get a good demeanour during many of what Penang has to offer.

Welcome to Penang, The Pearl of a Orient.

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Categories
Cuisine in Melaka

MELAKA AND GEORGETOWN CELEBRATES 4TH YEAR AS UNESCO WORLD HERITAGE CITIES

Today is an auspicious day for Melaka and Georgetown in Penang. Both our cities were conferred with UNESCO World Heritage cities on 8th July 2008.

Four years have gone by and have there been any benefits for both cities? On the positive side, both cities have seen a marked increase of tourists both within and outside the countries. Our cities are now world recognised. With more visitors, there has been an increase in economic activities. More hotels have been built or are going to be built to cater for visitors.

More visitors have caused traffic jams especially during weekends and long public holidays. Existing roads cannot handle the increased traffic loads into the heritage areas. Some mode of transport must be implemented to prevent traffic from happening without damaging our heritage. We want to retain the charm that these cities for generations to come. Extra development should be done outside the heritage areas.

Article source: http://tourism-melaka.blogspot.com/feeds/posts/default

Categories
Tourism Malaysia

That Little Wine Bar

October 6, 2011 during 10:00 am

Dining out has turn utterly an unbiased and apart affair, one where a patron walks in and expects to be served like nobleness for an evening; confronted with dishes that offer zero new nor opposite to cloyed tastebuds. It has been relegated to a small transaction where a patron selects, buys, and pays, while a grill prepares, cooks and serves.

Unassuming and totally casual, That Little Wine Bar offers a congregation good food, an glorious preference of wines and a loose environment.

The good news is meaningful that this will never occur during That Little Wine Bar. This boutique booze bar and loll is really in a category of a own, sitting snugly along Jalan Chow Thye, in ancestral Georgetown, Penang. What creates this place good? Nothing. What creates it great? Everything.

You see, That Little Wine Bar is not your standard grill nor booze bar, it does not find to stir a business with glitz and glamour, nor does it scapegoat peculiarity for discerning profits. It offers an insinuate and special experience, a tour voiced by a culinary delights painstakingly prepared by Chef Tommes, a male behind That Little Wine Bar.

Chef Tommes, a male behind That Little Wine Bar

…We can always splash a stock…

That Little Wine Bar came about as a outcome of Chef Tommes and his wife, Louise’s hunt for a place to share a potion or dual of booze in relaxation, though a need to dress adult for an dusk during a restaurant. Opening a restaurant, however, was not on Chef Tommes’ mind, as he had no enterprise to for a adrenaline packaged days that was a hallmark of his time as Head Chef of Shanghai’s famous Stiller’s Restaurant Cooking School.

Still, a thought of carrying a place where people could only flog behind with a potion of booze and watch a universe go by was too tough to pass. So with a declaration that they could always gloss off all a booze should their try go swell up, a integrate non-stop what became famous as That Little Wine Bar.

The insinuate and cosy atmosphere during That Little Wine Bar is a distant cry from a standard restaurant.

… I’d save adult a whole week only to buy a cut during a finish of it…

At That Little Wine Bar, Chef Tommes shares his bargain and views of a universe by a food he prepares. Painstaking courtesy is paid to each detail, from a correct ingredients, all a approach by a credentials and finally, to a serving.

Each plate has a story behind it, and some, like a Poppy Seed Cake, offer as honeyed reminders of noted moments in his life. The dishes he creates are reflections of his personality, and maybe in their possess way, windows into his soul.

Each plate displayed on a house bears a singular story of a own.

I was propitious adequate to get a sampling of what That Little Wine Bar has to offer. And we was amazed.

My dusk began with soups as appetisers, accompanied by slices of creatively baked french baguette. Soup here is served with a honour it deserves, with a soup’s uninformed reduction placed in bowls before a prohibited soup is poured onto them. The tomato soup was robust and refreshing, while a furious fungus soup, a accumulation of mushrooms served in a transparent parmesan and herb broth, was light and flavourful.

These soups are really not your standard Campbell soups in tins.

The crusted beef tenderloin, served with fungus royale, special crush and red booze salsa is one of a mainstays of a menu. Quite a swig to mention, though each swig of it was wonderful. The beef was proposal and tender, and was complemented good by a sauce. It comes as no warn as a salsa takes several hours to ready regulating a double rebate process.

Crusted beef tenderloin, served with fungus royale, special crush and red booze sauce.

The ethereal black cod, with pommery sauce, served with cauliflower puree and vegetables.

The other categorical march for a dusk was black cod with pommery sauce, served with cauliflower puree and vegetables. A ethereal plate that offers a poetic mix of flavours, with a pointed ambience of cod merging so good with, though not impressed by, a pommery sauce.

Apple filo pillows, served comfortable with uninformed cream and a dip of tasty homemade macadamia bulb ice cream.

Dessert was comfortable apple filo pillows and poppy seed cake. The comfortable apple filo pillows is Chef Tommes’ small turn to normal apple strudel, and if we try it, do take note of a homemade macadamia ice-cream, with genuine nuts churned into vanilla ice cream. The honeyed essence and hardness of a poppy seed reduction creates a poppy seed cake a noted approach of finale a evening.

Poppy seed cake – A childhood memory of Chef Tommes, brought behind as a honeyed dessert.

The poppy seed cake has a special place in Chef Tommes’ heart, and it is not tough to see because he still can remember when he initial tasted it as a immature child, so many years ago. Perhaps it was one of a reasons that led Chef Tommes on his extraordinary tour into a universe of culinary wonders and delights.

Mushroom soup for a soul. Chef Tommes portion a furious fungus soup by pouring a prohibited soup into a play with reduction in it.

For an dusk of pristine elementary pleasure, step into That Little Wine Bar, dine, suffer a potion of wine, and relax as we let a universe only go by.

That Little Wine Bar is open from 5 pm compartment midnight each Monday compartment Saturday. For reservations, call +604 226 8182 or email info@thatlittlewinebar.com

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Categories
Cuisine in Melaka

TOURISM MELAKA WEB PORTAL SITE BREACHES 900,000 VISITORS

It is very heartening to see that our Tourism Melaka Web Portal site at www.tourism-melaka.com has received more than 900,000 visitors. This historic mark was breached 3rd. March 2011.

Started in 2001 as a web portal to “Bring Malaccans Together and Malacca to the World”, www.tourism-melaka.com began slowly. However, as the years go by, more and more visitors logged into our site as they searched for “Melaka” or “Tourism Melaka”.

For 2 years, our website was selected by Tourism Malaysia website as the site to promote Melaka. This helped in increasing our web presence before Tourism Malaysia revised their official website.

In July 2008, Melaka was announced to the world as a UNESCO World Heritage City together with Georgetown in Penang. This further boosted our web visitors and worldwide interest.

To date, about 500 visitors per day come to our front page at www.tourism-melaka.com before going into our content websites for details about Melaka. We expect to reach our next target of 1,000,000 visitors in September or October 2011.

We welcome our visitors to our web portal site and for your continuous support in visiting Melaka and our websites.

Thank you.

www.tourism-melaka.com

Article source: http://tourism-melaka.blogspot.com/feeds/posts/default