Its East... its West. Its old its new. Its a little bit Indian, a fair amount Malay and a lot Chinese. Its got dreamy beaches, bucolic jungle and the quaintest colonial heart ever. From shuttered shop houses, clan temples, crumbling old jetties to frozen-in-time kopi tiams (coffee shops), George Town is stunning. And then, theres the food. Few places on this planet can boast such a concentration of delicious, authentic, affordable fare as Penang. With its mash-up of Indian, Malaysian and Hokkien Chinese influences and flavours, theres so much to eat here its insane. Dim sum. Tiffin. Banana leaf curry. Laksa and nasi lemak. Seafood, biryani, noodle dishes, tandoori, stir fries, hot pots, barbecued meats, icy desserts, cakes, tropical fruits and oh. We havent even started on breakfast. Or Peranakan cuisine. Or the tantalising street-side cooking. Where to begin, when you want to tuck in? To best decide, you need Penang In 12 Dishes. It guides you through what and where to eat, profiling the islands defining dishes and best food experiences. This is a guide book like no other- with a firm emphasis on food, its for travellers who want to hit the ground dining, without any mucking around. Nasi kandar, duck rice, char koay teow, roti canai and Hokkien mee are among the essential, 12 dishes showcased, although this book goes way beyond these. All the places we list give you starting points from which you can make your own, delicious discoveries. Youll find info on Penangs beachside bars, advice on buying and eating durian, which hawker centres to bee line to and what to eat with your morning coffee.