On August 11, 1786, Captain Francis Wright, a representative of the British East India Company, acquired Penang Island from the Sultan of Kedah and named it "Prince of Wales Island". He called the landing place George Town, which later became

The capital of Penang.

Penang thus became the first free trade port for British colonization in the Far East.

Before Wright opened Penang, Penang was already a place where East-West trade passed through the Strait of Malacca and was known to be a place where good quality drinking water could be obtained.

George Town and Malacca were officially included in UNESCO's World Cultural Heritage List on July 7, 2008.

Laksa Hokkien noodles (also called Penang prawn noodles), satay (a kind of skewers), braised pork, curry noodles, nasi lemak, sesame fried rice noodles, wonton noodles, economical rice, braised noodles and four fruit soup.

Soups: shark fin soup, duck stock, kway teow soup. Salads: (for Chinese, they are fruit or squid, and for Indians, they are mainly fried tofu, fried shrimp patties, seaweed, and eggs). Seafood: gold

Fragrant crab, strange crab, grilled fish (grilled with deviled fish wrapped in banana leaves), oyster omelette, squid with cabbage, Asam Laksa (Kek Lok Si) from Air Itam Market, Coffin Street Fried Oyster Omelette (ancestral oyster omelette)

100 years of craftsmanship), asam laksa is spicy and sour (Penang’s asam laksa is originally cooked with Kam Wang fish. Even though Kam Wang fish is quite expensive, Mary still insists on using this fish to cook laksa.

After the fish is boiled, the bones must be removed, and then the fish is boiled in the soup base so that the sweetness of the fish can be integrated into the soup. Add assam slices and chili to make it sour.

Spicy taste.