has long been associated with good food, but mainly of street or hawker delights. In recent years though, like the rest of Malaysia, with better education, access to information and cheaper travel, the Penang palate has become more sophisticated. This has resulted in a restaurant industry which has slowly but surely flourished in the past decade.

The Chefs Association of Malaysia, Penang Chapter, with its membership of 550 professionals in the food and beverage industry, was set up specifically to create a strong network among chefs which enhances friendship, professionalism and camaraderie. We have also actively promoted Malaysia in the global scene, in particular Penang, through culinary events.

Great Dining in Penang will give a definite boost to restaurants and outlets on the island, as it collates much of the information in one publication which will be regularly updated.

As Chairman of the Chefs Association of Malaysia, Penang, I am delighted to endorse this innovative, much-needed guide to many of our great restaurants by one of Penang’s foremost foodies, Helen Ong.