Peter Yeoh

New York and Tokyo Editor at GLASS

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Articles

A Guide to Malaysia's Favourite Sauces

2 months ago | guide.michelin.com | Peter Yeoh

“Banjir!” is an exclamation one often hears in a Malaysian eatery, especially at breakfast places that serve Indian roti canai or nasi kandar. “Banjir” is the Malay word for “flood”, to be communicated to the server whenever one is requesting for the dish to be drenched in copious amounts of sauce.
A Broth Like No Other: The Magic Behind Lum Lai Duck Meat Koay Teow Th’ng

Nov 27, 2024 | guide.michelin.com | Peter Yeoh

Amidst the hustle and bustle of the food court at Cecil Street Market in George Town, Penang, stands a five-decade-old, family-run koay teow th’ng stall that attracts a steady line of customers every morning.
Sardaarji Gives Us a Glimpse of Punjabi Flavours Done Right

Nov 7, 2024 | guide.michelin.com | Peter Yeoh

Sardaarji in George Town, Penang, was the brainchild of former civil servant Ranjit Singh, 69, who decided to start a food business after his retirement back in 2018. Wanting to keep himself occupied after having spent nearly four decades working for the Penang City Council, he chose to start a small Punjabi food kiosk near Penang’s Bayan Lepas free-trade zone, where multinational companies congregate.
From "The Foot of the Big Hill" to MICHELIN Fame: The Teksen Legacy

Oct 22, 2024 | guide.michelin.com | Peter Yeoh

Bukit Mertajam, on the mainland part of Penang, is better-known to its mainly Teochew-Chinese denizens as “Tua Sua Kah”, which, in their dialect, means “The Foot of the Big Hill”. For the sleepy hamlet lies in the shadow of an imposing sharp peak that gives the town its name.
The Art of the Claypot: History's First Recyclable Cookware

Oct 14, 2024 | guide.michelin.com | Peter Yeoh

Ever since the first Neanderthal extricated an animal carcass encased in a cooled volcanic lava bed, ate it, and pronounced it scrumptious, cooking in clay has been gaining credence with humans throughout the ages. Archaeological finding pointed to the Sumerians of Mesopotamia (3,500 BC) as having fashioned the first claypots in the world. Beggar’s Chicken, or “叫化鸡” (Jiào huā jī), is a whole bird marinated, stuffed, and wrapped in fragrant lotus leaves.
Iconic Dishes: A Crash Course on Yong Tau Foo, a Dish of Hakka Origins

Oct 9, 2024 | guide.michelin.com | Peter Yeoh

Yong tau foo (Chinese: 釀豆腐) is one of the best-known dishes concocted by the Hakka-Chinese people. The name itself, pronounced “nyiong tiew foo” in Hakka, literally translates as “stuffed tofu.” The dish refers to a collection of tofu or vegetable morsels stuffed with fish paste, ground pork, or a mixture of both. The versatility of yong tau foo sees the dish being served fried, in soups, or braised. A typical yong tau foo stall, common in Singapore and Malaysia.
Iconic Dishes: Your Ultimate Guide to Nasi Padang

Oct 2, 2024 | guide.michelin.com | Peter Yeoh

Preparation for a Nasi Padang will require more than a single person, for a home-cooked meal it is not. This miniature feast requires a small kitchen brigade — usually made up of an all-woman crew, for the Minangs are a matriarchal race.
Behind the Bib: Moh Teng Pheow Nyonya Koay's Commitment to Tradition

Sep 26, 2024 | guide.michelin.com | Peter Yeoh

Moh Teng Pheow — the person — was a young lad of 14 when he boarded one of the flotilla of junks setting sail from his homeland, Hainan Island, off the southern coast of China. Like many of his Hainanese brethren drawn to the bright lights of Nanyang — the South Seas — he sought a better tomorrow, away from a decaying 1920s China torn apart by feuding warlords, and the ominous threat of invasion by an encroaching, militaristic Japanese empire.
What is Zi Char?

Sep 24, 2024 | guide.michelin.com | Peter Yeoh

Zi char is the quintessential “comfort meal” for many Singaporeans and Malaysians — a chance to relax over a freshly cooked meal at the end of the day, and in a casual atmosphere that doesn’t demand dressing up or formal dining etiquette. Zi char (also spelt as tze char) comes from an amalgamation of two words: "Zi" = Cook and "Char" = Fry, both pertaining to the preparation of food for consumption.
Iconic Dishes: Nasi Lemak, the Quintessential Malay Breakfast

Sep 5, 2024 | guide.michelin.com | Peter Yeoh

Nothing encapsulates the Malays’ love for rice and coconut milk more than Nasi Lemak, a match made in heaven for what has to be Malaysia’s favourite breakfast dish. The name comes from the Malay term for "rice" (Nasi) and "creamy-rich" (Lemak), an allusion to the use of coconut milk to enrich the rice.