Peter Yeoh

New York and Tokyo Editor at GLASS

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Articles

A Taste of Malaysia: Exploring the Nation’s Diverse Regional Flavors

4 weeks ago | guide.michelin.com | Peter Yeoh

Modern-day Malaysia is a young nation that only came into existence in 1957. Post-World War II, its former British colonizers began relinquishing control over all their dominions in the region, forming the Federation of Malaysia in 1963. This new federation comprised an eclectic mix of territories, including British-built port cities, centuries-old Malay sultanates, and Bornean protectorates.
A Seafood Lover’s Guide to MICHELIN-Recommended Restaurants in Malaysia

1 month ago | guide.michelin.com | Peter Yeoh

Situated at the crossroads of the ancient Indian and Chinese maritime routes, Malaysia carries the legacy of centuries of seafaring, trade, and culinary exchange. Kedah, its oldest kingdom, was chronicled in China’s 6th-century Sui Dynasty texts, while Hindu-Buddhist temple ruins and artefacts dating back to the same period reveal a long history shaped by the ocean. Over generations, the Malays have been acknowledged as accomplished boatmen and fisherfolk, forging a strong bond with the sea.
The Laksa That Launched a Legacy: The Story of Penang Road Famous Laksa

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

The iconic Penang asam laksa is an exuberant manifestation of all that is fresh, vibrant, and exciting about the island’s street food culture. In Malaysia, the culinary term "laksa" generally refers to a rice noodle dish smothered with an assertively flavoured broth, ranging from Malacca’s Nyonya laksa with its spicy shrimp-based potage, enriched with coconut milk, to the mysterious Sarawak laksa, with its intoxicating chicken brew, suffused with dark-hued, coriander-inflected Bornean spices.
A Guide to Malaysia's Favourite Sauces

Jan 28, 2025 | 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.