Asia

A copy of the Penang cookbook, with coral binding, rests on a breakfast table with black coffee and toast, seen from above.

Lifestyle

Eat Your Way Through Penang

Discover ‘Penang: Recipes and Wanderings Around an Island in Malaysia’, the newest cookbook collaboration between Belmond and Apartamento.

A crispy oyster omelette is served on a green plate, set on a Malay fabric cloth with chopsticks and dipping sauce.

Lifestyle

Recipe: André Chiang’s Oyster Omelette

Chef André Chiang has opened nine restaurants around the world, including the two Michelin star restaurant RAW in Taipei. Here he steps out from the kitchen and into the vibrant hawker markets of Penang with his version of an oyster omelette.

Close-up of Panang Curry with meat and slices of red chilli and curry leaves, served in a yellow bowl, seen from above.

Lifestyle

Recipe: André Chiang’s Penang Duck Curry

Disembark in Penang with acclaimed chef André Chiang. Among his storied anecdotes and rich lessons on local cultures, the Taiwan-born culinary curator of the Eastern & Oriental Express tells us all about a staple of Malaysian cuisine – the duck curry dish.

Kirthanaa Naidu, creative consultant, smiles to camera as she is photographed in a white top by an orange banner in Penang.

Lifestyle

Kirthanaa Naidu’s Malaysian Pantry Staples

Discover Kirthanaa Naidu’s Malaysian cookery staples, from savoury belacan to fragrant pandan, as told in our cookbook collaboration with Apartamento.

An intricate artwork made from individual ink brushstrokes in black, grey and shades of purple, by artist Wu Jian'an.

How 500 Brushstrokes Become One

“Human encounters are truly magical.” In an era shaped by artificial intelligence and rapid technological change, this reflection by Chinese artist Wu Jian’an feels quietly radical. It also serves as the emotional core of 500 Brushstrokes in Peru, his ambitious travelogue and participatory art project.

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Asia

Eat Your Way Through Penang

Recipe: André Chiang’s Oyster Omelette

Recipe: André Chiang’s Penang Duck Curry

Kirthanaa Naidu’s Malaysian Pantry Staples

How 500 Brushstrokes Become One