The Star, 20 April 2014 - Penang, asam laksa and property
The Star, 20 April 2014
When I think of Penang, the first thing that always comes to mind is asam laksa.
When I go there, I cannot leave until I have tucked into at least a couple of bowls of asam laksa at Air Itam.
For whatever reasons - maybe because came into the world more than a half-century ago - on this quaint and beautiful island, my fondest, mouth-watering association with Penang is asam laksa.
And yes. there is also the char kuay teow, nasi kandar, and tau sarpneah. Penang is undoubtedly Malaysia's food capital, where hawker food is as good as the best gourmet experience in any other city.
Not forgetting the sea and sand at Batu Ferringhi. Penang is the place I would find a reason to go back to at least once a year.
Today, Penang is more than just our food capital It is also clearly an icon of development in Malaysia. Recently, the state proudly opened its RM4.5bil second bridge, the longest in South-East Asia spanning over 24 km. This is not the only key talking point about Penang,
Besides The Light by IJM Land, there is also the RM10bil Penang World City project in Bayan Mutiara by Tropicana Ivory which is a joint venture between Tropicana Corporation and Ivory Property. Then, there's the Straits Quay - a Mediterranean-style seafront project at Seri Tanjung Pinang by Eastern & Oriental (E&O). Mah Sing Group Bhd's Southbay project and other world-class developments from The Sunway Group, SP Setia Bhd and Nusmetro Group.
Penang-based developers have also a lot to offer with BSC Property, Ivoiy Properties Group Bhd also taking a progressive role in reshaping the landscape of the most famous island in Malaysia,
Being Malaysian and someone who grew up in Penang in the 70s, it is always a nostalgic experience everytime 1 set foot here. From the food to the people, Penang is unique.
And now, with the many property developments mushrooming from the north to the south and even in Bahk Pulau, I believe that Penang will soon become more than just a holiday destination. For me. it is still the asam laksa that makes the difference.