Anyone who has ever been to Penang will fall in love with the charm, the city skyline, flavor and aroma in the Old City of Georgetown, the old city area which became UNESCO Cultural Heritage Site in 2008.
Walking around Georgetown history means around 200 years old - an eclectic collection contains old buildings in various styles, from art deco to Chinese Classics, from mosques to Buddhist temples, colonial villa-style architecture of England to Malaysia, Thailand and Indonesia.
And the food is very popular! Traditional Malaysian, Chinese and Indian cuisine all offered here, including mixtures such as Baba Nyonya cuisine, which combines local ingredients with the regional cooking styles of China and Malaysia.
In Georgetown, roadside food stalls that offer the freshest local snacks and tempting wedged between the order of architecture, art and traditional culture.
Home store that was built since the early 20th century have been preserved and most are still managed by family members who had always lived there.
Mr Tan cook Hokkien Char, fried egg noodles with seafood. Food stalls found in almost every corner of Georgetown and direct them to cook fresh ingredients when you order food.
Favorite food of many traders, Char Kway Teow, is Shahe-fried with shrimp, scallops and bean sprouts.
Building and home stores in Georgetown are colorful and eclectic blend design from Europe, Southeast Asia and China, from various architectural periods.
Mr. Yakkup, tea sellers, making Malaysia a favorite beverage named Tarik. The name is taken from the casting process when making tea. Made of black tea and lots of sweet condensed milk.
Seller curry paste to perform the work since the morning.
Dim sum is a favorite breakfast in Georgetown, but here, dim sum to be more memorable than in other places.
Mr. Lee, 82, has been making incense at Georgetown since 60 years ago. It uses the best sandalwood powder imported from Australia which led to a very pleasant aroma.
Yu char kuih, fried flour typical Chinese (cakwe), are easily found in Chinese cuisine. Chew brothers make it to the recipe that brought their father when moved from Xiamen to Georgetown. The result is a yu char kuih a lighter taste and smell more fragrant than the original version.
Kapitan Keling Mosque in Georgetown at sunset.
(http://id.travel.yahoo.com/jalan-jalan/80-mengikuti-jejak-makanan-di-kota-tua-georgetown-penang)
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