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PUBLISHED BY

EASTERN & ORIENTAL BERHAD (555-K)

Level 3A (Annexe), Menara Milenium

8 Jalan Damanlela, Damansara Heights

50490 Kuala Lumpur, Malaysia

T 603 2095 6868

F 603 2095 0231

E [email protected]

PRINTED BY

NPP MARKETING & SERVICES SDN BHD (755088-K)

56, Jalan Meranti Jaya 11

Taman Perindustrian Meranti Jaya

47120 Puchong, Selangor, Malaysia

T 603 8061 2166

F 603 8051 0070

THE GRAND DAME CELEBRATES130 YEARS OF ELEGANCE

We celebrate a return to elegance with a bumper issue featuring the photography of HRH Sultan Ismail Nasiruddinof Terengganu, who captured this cover image of the E&O Hotelin 1954. This is the same image used on the cover of the book, The E&O Hotel: Pearl of Penang. Authored by Ilsa Sharp, it is available at The Bombay Shop, E&O Hotel.

E&O EDITION18

E&O

EDITIO

N

18

1885-2015130 YEARS OF ELEGANCE

PUBLISHED BY

EASTERN & ORIENTAL BERHAD (555-K)

Level 3A (Annexe), Menara Milenium8 Jalan Damanlela, Damansara Heights50490 Kuala Lumpur, Malaysia

T 603 2095 6868F 603 2095 0231E [email protected]

PRINTED BY

NPP MARKETING & SERVICES SDN BHD (755088-K)

56, Jalan Meranti Jaya 11 Taman Perindustrian Meranti Jaya47120 Puchong, Selangor, Malaysia

T 603 8061 2166F 603 8051 0070

18E&O EDITION

67

FRENCH FOOD TAKES FLIGHT1885 at the E&O takes its place of pride

in the world of gastronomy

70

FRESH & DELICIOUSAll sparkling and new: a menu to please

the palates

74

THE SIMPLE TOUCHSimply d continues to please its fans

with creativity and value

78

LET’S GO TO THE THEATREA wealth of performing arts acts await the

theatre-going public at penangpac

80

PENANG METAMORPHOSISE&O touches base with Dato’ Lee Kah Choon

of Penang

31

E&O IN THE UKHow E&O Berhad has made its mark

in London over the last two years

34

QUINTESSENTIALLY ORIENTALSt Mary Penthouse Suites pays homage

to the grace of Chinoiserie

42

THE BLACK ARTSPassionate about taste and clever balance

of flavours, this restaurant packs some

surprises

44

WINNING SHOTSAndaman wows as the inspiration behind

this unique photography competition

52

HEALTH & BEAUTY Straits Quay has the ingredients for getting

bodies into prime condition

54

CULTIVATING GREEN MINDSMore and more young minds are exposed

to the green message through the

Think Green community education

programme

60

A PLACE TO CALL HOMECombining the best of location, price

and style in a modern home

64

SOUTHERN GREEN SANCTUARYCherish tranquility at Avira,

E&O’s masterplanned wellness

township in Iskandar Malaysia

05

THROUGH ROYAL LENSESAs E&O Hotel celebrates its 130th

Anniversary, take a walk down memory

lane with photographs of the Grand Dame

captured by royal photographer, HRH Sultan

Ismail Nasiruddin Shah of Terengganu

13

A KING AND HIS CAMERAThe late Sultan Ismail Nasiruddin Shah

of Terengganu was a devoted photographer

who left us with a precious legacy.

His grandson, YM Raja Ihsan Shah shares

some of his memories with E&O Edition

28

A MUSEUM UNLIKE ANY OTHERExperience a tribute to the glorious E&O Hotel

here. All 130 years of it

Chapter One Chapter Two Chapter Three

All materials published remain the property of Eastern & Oriental Berhad.

No part of this publication may be reproduced, stored in a retrieval

system, or transmitted in any form nor by any means – graphic, electronic,

mechanical, photocopying, recording – without prior written permission of

the publisher. Every effort has been made to ensure the credits accurately

comply with the information supplied.

07

F E A T U R E

THROUGH ROYAL LENSES

As the Grand Dame celebrates 130 years of gracious hospitality, E&O Edition shares some rare glimpses into her past through the lens

of a royal photographer.

T he Eastern & Oriental Hotel. Just the words alone evoke a world of swaying palms and

white-washed walls, waiters in starched white tunics serving stengahs with the murmur

of waves in the background and the briny taste of the air in the fore. All that is still apparent

today, as though time has stood still since the E&O opened its doors for business in 1885.

When the Sarkies brothers united the Eastern and Oriental hotels into one entity, little did

they know what a major part the hotel would play in the lives of the people of Penang, the

number of the world’s rich and famous who would grace its lounge and how it remains

the grandest and most beloved of all the hotels on the island well into the 21st century.

This year as its 130th Anniversary rolls around, the hotel shares some of its grander

moments as they were captured by a royal photographer, HRH Sultan Ismail Nasiruddin

Shah of Terengganu who was also the fourth Yang Di Pertuan Agong of Malaysia.

On the following pages, E&O Edition shares five photographs of the E&O Hotel from

The Sultan Ismail Photograph Collection.

Chapter One

0908

THE E&O HOTEL, 1954

Viewed from the lawns.

THE EASTERN & ORIENTAL HOTEL

Sunset.

F E A T U R EF E A T U R E

1110

THE E&O HOTEL, 1954

A view of the two 32-pound cannons salvaged from the 18th century Fort Cornwallis which were shipped over from England in the early part of the last century.

BAR, E&O HOTEL, 1954

A composition rich with details and lines.


THE E&O HOTEL, 1954 - Taken with a Plaubel Makina III, HRH’s favourite camera.

1514

F E A T U R E

ON HIS MAJESTY’S SHUTTER SERVICE

HRH Sultan Ismail Nasiruddin Shah of Terengganu is one of the earliest photographers of modern Malaysia and has left us with a rich

legacy of pre and post-Independence images.

H RH Sultan Ismail Nasiruddin Shah of Terengganu (1907-1971) who also ruled as the

fourth Yang DiPertuan Agong of Malaysia, was an avid photographer and chronicler of

Malaysian life in the 50s and 60s.

Despite his devotion to this hobby, His Royal Highness did not say much about the specifics

of his photography to his family, and not much was known to the public about the way he

worked or the subjects he chose to capture for posterity. Most of his subjects did know the

Sultan of Terengganu as an accomplished amateur photographer but few recognized him

for the important role he played in the birth of modern photography in Malaysia.

His position as Sultan and later as Yang Di Pertuan Agong, was a double-edged sword. As

explained by his grandson, Raja Ihsan Shah in his Preface to his book, HRH Sultan Ismail

Nasiruddin Shah: Pioneering Malaysian Photography 1923-1971, “many circumstances

worked against his freedom to photograph, while at other times, it gave him the privilege

to photograph scenes that were beyond the reach of other fellow photographers.”

E&O Edition spoke with Raja Ihsan Shah, Sultan Ismail’s grandson, to find out more about

the understated genius of the man who was a Royal photographer extraordinaire.

Raja Ihsan who inherited his grandfather’s archives feels duty bound to preserve a precious

legacy. He is also the author of HRH Sultan Ismail Nasiruddin Shah: Pioneering Malaysian

Photography 1923-1971. In the book he pays tribute to his grandfather and shares with us

the breadth and depth of Sultan Ismail’s work.

Are you a photographer yourself?

I was a child protégé of sorts and I concentrated on the aesthetics rather than the technical

aspects of photography, unlike my grandfather who concentrated on both.

When did you start taking an interest in your grandfather’s work?

I grew up surrounded by my grandfather’s work at the Istana Badariah in Trengganu. I see

them every day. This all remained at the back of my mind and it was not until 1989 that I

started to retrieve a handful of them to hang in a colonial bungalow restaurant I had on

No. 6 Jalan Kia Peng.

And it was in 1996 when I met several photographer friends who said that I should exhibit

the works. My first exhibition of my grandfather’s photography was in that same year at

YANG MULIA RAJA IHSAN

Custodian of his grandfather’s precious legacy

F E A T U R E

1716

F E A T U R E

the Regent Hotel, KL with Eric Peris and Ismail Hashim. However, the major one was in the

following year at Galeri Petronas when 75 of his prints of Terengganu were shown.

It drew a lot of positive response and there were enquiries from potential buyers, but I

wasn’t selling the vintage prints, of which there were around 190 in total. But grandfather

left a lot of negatives and many were not printed at all. I do not know why but I think he

just did not have the time to do so because for him, print making is considered half of the

work before a photograph is complete. He would not entrust it to anyone else.

When did you start archiving HRH’s photographs and preserving them?

I have never properly catalogued them but used my own system of keeping records. It’s

not perfect. A proper system will need a team of people and support from the State to

execute, organize and document into a system of digital archives to eventually replace the

negatives, slides, and the transparencies that have a shelf life.

The book HRH Sultan Ismail Nasiruddin Shah: Pioneering Malaysian Photography

1923-1971 - how long did it take you to write, collect material, produce the

book?

It was 1996 by the time I seriously looked into it. Before that I was thinking about it for

a long time, weighing the different options and approaches. In the end, I decided that

I will look at it from a historical point of view: his preoccupation with print making, his

techniques. How he took lessons from the Japanese (notably from Yamada, an elderly

retired photographer who lived in Kuala Terengganu) and what he taught himself, showed

in his photographs.

I stuck to history as much as possible. Grandfather was not all Japanese in technique, he

combined what he saw to come up with his own style and vocabulary.

For example, Kimeo Kuwabara and Shinzo Fukuhara were referenced as they were active

from the 1920s much like my grandfather.

Grandfather’s work was based on realism. There is no manipulation, it was straight forward

and shot in black and white, and from 1957 specifically in colour.

F E A T U R E

At Busan during a State Visit to South Korea in 1969. Raja Ihsan is in the foreground, with his father (lef t with songkok), his late mother (in red) and his late grandmother directly behind him.

1918

CLOUDS OVER PADI FIELDS, 1961

Sultan Ismail’s “Japanese dream” with an unorthodox central horizon.

ROYAL PHOTOGRAPHER

Sultan Ismail Nasiruddin Shah and his Leica, off Pulau Redang.


2120

MARIAM WEAVING

Purported to be close to 100 years old, with sharp eyes and strong hands.


TREE, TAIPING, 1954 - Poetry of the real.

ABDULLAH, SEATED, 1954 - Moments of solitude and contemplation played a great part in Sultan Ismail’s photography.

2726


T O P P U K A T T A R E K , 1 9 5 7 Spectacular, almost abstract seascape of Marang

L E F T D R Y I N G F I S H , R U S I L A , M I D 1 9 5 0 s A thoughtful study on rural life

2928


LONELY SAILBOAT, 1969

A breathtaking scene expertly composed, placing the main subject in a very central position directly underneath the swirl of the dramatic cloud formation, and near the apex of the triangle formed by the riverbank on the lef t

and the horizon. Intricate picture making that requires vision and above all, patience.

SILAT, LATE 1950s

The chiaroscuro of light and shadow on the sand and the presence of atmosphere of the setting makes this a compelling work.

3130

F E A T U R E

ELEGANT MEMORIES

Experience the rich history of the Eastern & Oriental Hotel at the E&O Gallery.

N ot many hotels can boast of its own museum, but then not many hotels have a history

rich enough to merit one. When the E&O Gallery was mooted, it was designed to

develop an ‘experiential’ narrative of Penang’s rich history via the Eastern & Oriental Hotel’s

own experiences stretching back 130 years.

It traces the establishment of the E&O Hotel by the Sarkies brothers in 1885 who went on

to make their mark on luxury hotels in the region, legacies of which remain till today: The

Strand in Rangoon, The Raffles in Singapore.

Spend an hour at the E&O Gallery, which is located adjacent to the Lobby of the Victory

Annexe, and one will be able to see the modern history of George Town unfold before

one’s eyes, so intricately are the histories of the Hotel and the city intertwined.

Trace the rise and fall of the Sarkies’ fortunes, the glamour of the colonial era, the recovery

of post-war Malaya, the glory of independence and the decline of the hotel followed by

its revival, like a phoenix out of the flames into its present day manifestation of all that is

elegant, gracious and glorious about Penang.

Opening hours • 10:00 am – 6:00 pm, Mondays to Saturdays

For visits and special tours, please contact Ms Merlene Narcis at 04 222 2000 Ext 3209

E & O G A L L E RY

G RO U N D F LO O R , V I C TO RY A N N E X E ( A DJAC E N T TO M A I N LO B BY ) ,

E A S T E R N & O R I E N TA L H OT E L 10 , L E B U H FA RQ U H A R 10 2 0 0 P E N A N G

W W W. EO H OT E L S .C O ME&O’s 130th Anniversary takes on new meaning when you experience E&O Hotel’s history anew at the E&O Gallery.

F E A T U R E

33

Chapter Two

STRENGTHENING THE E&O PROPERTY PORTFOLIO

E&O Group has acquired three property assets in London over 2014 and 2015, paving the way to establishing the E&O brand

internationally.

I n January 2015, E&O announced the acquisition of a 1.2 acre freehold site located in

Hammersmith, west London, for the purchase price of RM308.9 million (£57 million) by

Eastern & Oriental Property (UK) Ltd (E&O UK), a private limited company incorporated

in the United Kingdom and a wholly owned subsidiary of Bursa Malaysia-listed Eastern &

Oriental Berhad.

E&O UK has been earmarked as the platform for E&O to build its real estate investment

and development activities, primarily focused within London, that is consistent with the

Group’s corporate strategy which includes strengthening its overseas growth engine and

to establish the E&O brand internationally.

To date, E&O UK has three property assets in prime London locations, comprising Princes

House acquired in 2012, ESCA House acquired in 2014, and the latest Hammersmith project

which together hava a combined Gross Development Value of approximately RM1.4 billion

(£269 million).

The acquired site at Hammersmith Bridge Road, London W6, is prominently located along

the A4 which is the principal road connecting Central London to Heathrow airport via the

M4 motorway. Currently, two existing and connected office buildings occupy the 1.2 acre

site, the eleven-storey Thames Tower and fifteen storey Landmark House, which were both

constructed during the 1960s. This investment by E&O UK will provide rental income from

the commercial tenancies at Landmark House.

Dato’ Terry Tham, E&O Group Managing Director said, “This prime freehold parcel in the

established commercial hub of Hammersmith represents a significant refurbishment or

redevelopment opportunity for E&O in the future. Subject to the relevant authority approvals,

there is the potential to create Grade A office space and residential accommodation in an

area where demand for quality new build property is strong.”

P R O P E R T Y

3534

P R O P E R T YP R O P E R T Y

London ranks as the city with the highest in prime global real estate from lef t: Princes House, Kingsway; ESCA House, Bayswater; Thames Tower & Landmark House, Hammersmith.

3736


CHIC CHINOISERIEP H OTO G R A P H S BY K E AT S O N G

The perfect temptation for the savvy investor: a beautifully-appointed luxury penthouse decorated in Contemporary Chinoiserie in downtown

Kuala Lumpur.

B uying a luxury penthouse in the Central Business District is not just about making a

high-end real estate decision, it is buying into a lifestyle that comes with a home that

commands a view of the most coveted skyline of Kuala Lumpur.

Imagine for a moment an exquisitely designed luxury home that has undergone loving

treatment by highly regarded interior designers with every visual detail pondered over and

weighed in resulting in an urban palace that bears the hallmark of taste and style.

KitaKita is the firm of designers engaged by E&O to breathe life into one of the penthouses

at St Mary Residences. In turn, Kitakita has interpreted this urban space into a haven of

Contemporary Chinoiserie – with a Malaysian twist.

“In Malaysia, we are blessed to have not only the rich heritage of the Chinese but the full

breadth of the various elements of Chinoiserie; the imagery and icons from China that

inspired 17th and 18th century design in Europe, all the way to the unquestionable cultural

beauty of the Straits Chinese.”

By definition, Chinoiserie in design is a mix between East and West in terms of style, shape

and décor. KitaKita aimed to seamlessly bring together tradition and modernity, heritage

and innovation – always as a fresh palette, allowing the ornate and idyllic so synonymous

with this look, to sit in harmony with clean lines and elegant simplicity.

They married many ‘Essential Details’ in the course of outfitting the St Mary penthouse:

that of rich patterns and print, highlighting Chinese icons from pagodas to peonies; the use

of ornate wallpaper to create an immediate Chinoiserie look.

Employing hand-drawn fabric done in the Batik Tulis method, completely customized for

some of the main soft furnishing in different spaces; classically inspired furniture as perfect

accents, providing luxe functionality, use of glass and mirrors as a regular theme to ensure

that the feel remains modern and bright; the injection of local objets d’art, highlighting

3938


craftsmanship that enhance each unique nook and corner; juxtapositioning bold and

contrasting colours to showcase each design element and mixing quintessential oriental

rugs and carpets, for both warmth and luxury. The masterful balance achieved by the

designers has resulted in a vibrant modern dwelling with a familiar and yet refreshing feel.

The Malaysian objets d’art carefully curated and placed around the penthouse accentuates

the overlying Chinoiserie theme of the décor and provides the finishing touches to this

beautifully appointed abode.

From Habibah Zikri’s luxurious songket (a prized fabric from the Malay archipelago with

gold or silver woven threads) to Jurema’s lacquered palm fronds and objet d’art fashioned

from Malaysian natural resources, these bring the soft finishing touches which transforms

the show unit into a home.

The 4,500 square feet penthouse is spread across three floors. The upper floor is at the very

top of St Mary Residences, with a commanding view of downtown KL. It boasts its own

private lap pool and a deck to lounge at or for inviting friends over for sunset cocktails.

Every project that bears the E&O name has drawn from the style, grace and elegance that

are the hallmarks of the legendary Eastern& Oriental Hotel, Penang. By the same token,

residents of St Mary Penthouse Suites enjoy the personal care provided by E&O’s renowned

service and hospitality. In addition, housekeeping, concierge and private pool cleaning

services are available for the comfort and convenience of residents in this oasis of calm in

the city.

W W W.STMARYRESIDENCES.COM

43

P R O P E R T Y

“Life isn't about finding yourself.Life is about creating yourself.” - George Bernard Shaw

Photos taken at St Mary Penthouse Suite.

Appreciating the enduring values in people’s lives inspires us to

create places of true worth. A vantage point designed with distinction,

St Mary’s triplex penthouse suites are uniquely appointed with

dedicated entrances on the first and second floors. With private pools

and sky decks, the final reserve of these Manhattan inspired penthouses

commands views over Kuala Lumpur’s vibrant Central Business District

and secures the fortunate few an unrivalled perspective on life.

Those who know, insist on E&O.

JALA

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JA L A N R A JA C H U L A NJA L A N T EN G A H

Crowne Plaza

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Call our St Mary Penthouse Advisor to secureyour private viewing.

ST MARY RESIDENCESNo.1, Jalan Tengah, Off Jalan Sultan Ismail 50450, Kuala LumpurT 603 2161 3668 E [email protected] www.stmaryresidences.com

4544

LET’S GO BLACKP H OTO G R A P H S BY K Y- L E E

A chic restaurant at St Mary Place wows gourmands and bon vivants with its innovative menu and wine list.

W hen passion is present behind the creation of a restaurant, the evidence is always

there: in the concept, the menu, the wine list and the décor.

Black Market at St Mary Place is passionately outfitted in a chic all-black interior which is far

from gloomy but provides a background for its vibrant and artfully styled dishes. Portions

are substantial and flavours are exactly the opposite of subtle, passionately different from

the run-of-the mill restaurant fare.

As June Chan, Group Executive Director of Eight Gourmets Group explained, Black Market

came about after she and her brother, Chris opened Caffeinees, which is all visually all

white and pork free. There was capacity at their Kampung Pandan land to start another

concept and they wanted a place where they can serve pork dishes. And Black Market was

born.

Not only was the black theme executed in the decor, it was also the colour for many of the

restaurant’s signature ingredients: black truffle, black pig, black sauces.

The creations on the menu are all Chris’ – a fusion of Spanish and his own culinary style.

“We wanted food that was different, dishes that you won’t be able to get anywhere else,”

said June. And indeed they have succeeded very well in realizing this aspiration.

Their menu is full of faintly familiar and yet intriguing dishes. Iberico Pork Ribs, French

Champagne Grilled Crab, Red Hot Grilled Chicken all served with their proprietary sauces.

In fact, it is these sauces that make the dishes unique to Black Market.

June, when asked what went into the Black Sauce for the Ribs, went into secret service

mode, generalising that it is Black Market’s signature sauce and made with “a blend of

herbs.” Understandable as one would not want such a treasure to be leaked out. The sauce

that accompanied the chicken has the kind of zing that chilli lovers crave.

For the Grilled Crab, which is served with pizza, the sauce is the secret ingredient that

propels this dish into the realm of distinction. Made from the roe of the crab and to be

ravished after spreading it over a slice of pizza, it is truly a treat to the senses.

Black Market also has special Black 18 menu with some inventive dishes for quick lunches

priced at a competitive RM18++. The Wild Boar Nasi Lemak is highly recommended both

for its value and its delicious sambal.

BL ACK MARKET, ST MARY PL ACE, 1 JAL AN TENGAH, 50450 KUAL A LUMPUR, MAL AYSIA

T 6 0 3 2 0 2 2 2 0 6 0 | E BL ACKMEALS.STMARY@ GMAIL .COM

R E T A I LR E T A I L

4746

ANDAMAN IN FOCUS

A photography contest unlike any other stimulated the creative resources of some individuals to surprising results.

W hen E&O organised the Destination Andaman Photo Contest recently, it was envisioned

that the pairing of amateur and professional photographers together will result in an

exchange of creative energies.

Planned as a 2-stage contest in which winners from Round 1 were paired with professional

photographers to capture their winning shots of Andaman and of Penang, the competition

proved to be a challenging process in which technical and artistic skills of the shutterbugs

were taxed to the max.

In the end, it was IT Security specialist and amateur photographer Danny Loo Tin Siong,

together with team mate Grant Corban, a professional photographer from New Zealand,

who triumphed and were rewarded with RM18,000 when they clinched the first prize in

the two-staged Destination Andaman Photo Contest.

The winners of Stage 2 of the contest were thrilled as this was the first time either of them

had participated in a photography contest.

“Being an amateur photographer, and this being my first attempt at a photography contest,

pairing up with a professional like Grant was an invaluable experience,” said Danny Loo.

“Seeing how other photographers work, and learning from Grant has given me much more

confidence in my ability,” he added.

“Even with close to 30 years’ experience in professional photography, I found the

Destination Andaman Photo Contest to be a challenging new experience but ultimately

a very rewarding one,” said Grant Corban. “The thematic shoot was a little out of my

comfort zone as a wedding photographer but working with Danny was great as he’s a

talented photographer and a really nice guy,” he continued.

The second prize of RM10,000 was won by amateur photographer Joanne Khor and

professional photographer Chin Poh Check, while third prize was won by amateur Aaron

Chin and professional Austin Ng, who took home RM5,000 between them.


Winners with Eric Chan, Deputy Managing Director, E&O Berhad (centre, in striped shirt), from lef t: Chin Poh Check, Joanne Khor, Danny Loo, Grant Corban, Aaron Chin, Austin Ng.

4948

The inspiration for a photography competition stemmed from the owners and residents of

Quayside and Andaman sharing photographs of the development’s outstanding 4.5 acre

waterpark with their family and friends via social media. E&O took this one step further

by organising a formal photography competition and opening it to the general public to

submit their photos on what Andaman means to them.

The social media-driven Photo Contest that ended in January 2015 saw more than 16,000

votes putting the top 18 finalists in the hands of a panel of judges to decide the top nine

winners.

Stage 2 of the Contest brought together both amateur and professional photographers to

showcase their photographic talents in a 3-themed challenge in Penang. The three themes

were Intriguing Seafront, Captivating Andaman and Colours of Penang.

Elaborating on the rationale for the contest, Christina Lau, Head of Sales & Marketing for

E&O Property Penang said “Our aim is to see the essence and true meaning of resort-living

personified by Andaman against the backdrop of Penang, interpreted through the creative

eyes of the photographers.”

Lau said, “We devoted much thought and energy into Andaman and this has culminated in

an exemplar and outstanding world-class development right here.”

“One would be hard-pressed to find another residence in the region, let alone Penang, that

presents a seafronting waterpark the size of two football fields topped with another seven

acres of greenery. In fact, it may not be a stretch to say that the facilities are even better

than some 5-star resorts. The well-appointed residential units boast scenic vistas of the sea

or the glimmering George Town skyline,” she said.

“Ultimately, we hope that this photography competition has enabled a wider audience to

appreciate this picturesque hidden gem of Penang,” said Lau.

W W W.QUAYSIDERESORT.COM


THIRD PRIZE WINNERS

From top: The Perfect View by Austin Ng, Colours of The Everyday by Aaron Chin

5150


FIRST PRIZE WINNERS

From top: Theme - 50 Shades of Blue by Danny Loo; Red cages by Grant Corban

SECOND PRIZE WINNERS

From top: Leisure by Joanne Khor; Chew Jetty by Chin Poh Check

5554

R E T A I LR E T A I L

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artificial preservatives and trans-fat.

T 6 0 4 8 9 0 8 2 9 5 I W W W. R E A L F O O D G RO C E R .C O M

S T R A I T S Q UAY R E TA I L M A R I N A , JA L A N S E R I TA N J U N G P I N A N G ,

TA N J U N G TO KO N G , 10 470 P E N A N G

W W W. S T R A I T S Q UAY.C O M

AsterSpring

Organic Oasis

Fabliz Aesthetica

Real Food Outlet

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C O M M U N I T Y C O M M U N I T Y

THINK GREEN

Think Green shares the green message with young adults and their communities.

T hink Green, a community education programme by Eastern & Oriental Berhad kick-

started its inaugural educational workshop with SMK Tanjung Bungah in April 2015,

bringing 30 youths together to explore the principles behind green garden design and

natural farming.

Students aged 14 to 17 from the school’s Nature and Environment Club, spent the afternoon

at the community food garden at Straits Green. They were introduced to the community

garden and the composting site by Think Green’s partner and facilitator, V Subbarow,

Education Officer from Consumers’ Association of Penang (CAP).

The highlight of the workshop was a step-by-step lesson on how to install galvanised

raised beds at the site conducted by Subbarow. The students were also taught how to

select the best locations for building the beds.

This workshop with the teenagers is an extension of the Think Green programme which

started in 2013 with young children from schools in the vicinity: Tadis Ar-Rasyidin, SK

Tanjung Tokong, SKT Azad and SKC Hun Bin. Aimed at nurturing eco-centric communities

and strengthening community spirit, E&O has been organising Think Green lessons and

workshops for these students on a monthly basis.

“Working with the community and school children has been very fulfilling, as we see these

young students gaining confidence and sharing the knowledge they have gained with their

friends and families. Seeing how they have benefited from the programme, we saw an

opportunity to expand Think Green and reach out to the teenagers as well,” said Zawawi

Yusop, General Manager of E&O Property (Penang) Sdn Bhd.

Earlier in the year, 150 students under the Think Green programme, came together the

first-ever Think Green Pop-Up Booth at Straits Quay, Penang.

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For the past year, these students have learnt about composting, garden design and care,

building raised beds, growing food, herb appreciation, natural farming, and making DIY

planters.

40 students from SK Tanjung Tokong proudly took the task of demonstrating to their peers

from SK (T) Azad, SK (C) Hun Bin, Tadis Ar-Rasyiddin and the public how to make recycled

self-watering planters and how to propagate herbs.

“The students honed these skills from the monthly lessons and workshops led by Think

Green’s collaborator, Consumers Association of Penang (CAP), carried out at Straits Green,

a 4-acre public park developed and maintained by E&O at Seri Tanjung Pinang. We hope

that this programme will nurture their confidence and motivation to make a difference in

their community.” said Lyn Chai, Director of Group Corporate Strategy of E&O.

The programme has started to gain traction and is experiencing incremental change

towards building eco-consciousness and community spirit. The total number of organic

compost bays in the Seri Tanjung Pinang area has increased from two in 2013 to four at the

end of 2014. E&O has increased the capacity for organic composting on Straits Green and

has supported residents in starting compost bays in their neighbourhoods.

Moving forward in 2015, the Think Green programme will continue to roll out long-term,

focused and meaningful community engagement.

C O M M U N I T YC O M M U N I T Y

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HITTING THE RIGHT NOTESP H OTO G R A P H S BY K E AT S O N G

The Tamarind Executive Apartments combine the best of location, price and style in Seri Tanjung Pinang, Penang.


KITCHEN CONFIDENTIAL

Every unit comes with a dry kitchen and the option for a separate wet kitchen for Asian lifestyles.

A PLACE TO CALL HOME

Wide timber parquet f loors add a warm and cosy touch to the living, dining and bedrooms.

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MASTER BEDROOM

All Tamarind apartments feature 3 bedrooms and 2 bathrooms, starting at 1,042 square feet.

STUDY

Practical layouts and sensible design make the perfect backdrop for a growing family.

W W W.T H E TA M A R I N D P E N A N G .C O M

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GREEN GREEN GRASS OF HOME

E&O’s green township of Avira is taking shape in Johor’s Iskandar Malaysia.

E &O’s presence in the southern state of Johor, Avira is a 207-acre township anchored on

a wellness concept on prime real estate in Nusajaya, Medini Central, Iskandar Malaysia’s

Flagship Zone B.

Surrounded by greenery and a natural mangrove forest, the inaugural residential project

here are the Avira Garden Terraces. Again, every attempt is made to keep the environment

as green as possible from pathways to back gardens, communal gardens to roadside

landscaping.

Avira’s onsite sales office and show units are well under way and are anticipated to be

ready by September 2015. Phase 2 of Avira Garden Terraces is now open for registration.

Kindly visit the Johor Bahru City Sales Gallery for more information.

AV I R A S A L ES G A L L E RY

L E V E L 3 0 , J O H O R B A H R U C I T Y S Q UA R E O F F I C E TOW E R , 10 6 -10 8 , JA L A N WO N G A H F O K ,

8 0 0 0 0 J O H O R B A H R U M A L AYS I A | T 6 07 2 2 8 118 8

W W W. AV I R A - M E D I N I .C O M . M Y

Artist’s impression

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H O T E LT R A V E L O G U E

Chapter Three

FRENCH FLAIRP H OTO G R A P H S BY J J TA N

1885 at the Eastern & Oriental Hotel has the distinction of being the only restaurant in Penang selected to be part of a global celebration of

French gastronomy.

O n 19 March 2015, there was a worldwide buzz in restaurants and embassies in 150

countries as they prepared to treat gourmands to the best in French gastronomy. At

each participating restaurant, the event paid tribute to a vibrant, open and innovative

cuisine, while remaining true to French values of sharing and respect for good food and

the planet.

The Goût de France (or Good France) project is organised at the initiative of legendary Chef

Alain Ducasse and the Ministry of Foreign Affairs and International Development of France.

In the words of Chef Ducasse: “French cuisine is the interpreter of a cuisine that has

evolved towards lightness in harmony with its environment. The common point of this

event is generosity, sharing and the love of what is beautiful and tastes good. It will be a

delightful interlude and an opportunity to celebrate French cuisine worldwide.”

Inspired by Auguste Escoffier, who launched the Dîners d’Épicure (Epicurean Dinners)

initiative – the same menu, the same day, in several world cities and aimed at as many

diners as possible - in 1912, Goût de France replicated that splendid idea with the desire to

involve restaurants all around the world.

Each restaurant offered a French-style menu with a traditional French aperitif, a cold

starter, a hot starter, fish or shellfish, meat or poultry, a French cheese (or cheeseboard),

a chocolate dessert, French wines and digestifs, while remaining free to highlight its own

culinary tradition and culture.

At 1885 at the E&O Hotel, Executive Chef Michel Camy designed a memorable menu

starting with a snail and garlic cream gougere as the amuse bouche, followed by a cold

starter of a delectable seabass tartar with smoked mackerel, served with mint dill salad.

The warm starter was a most fragrant vegetable tart with mushroom duxelle scented

truffle, tomato confit, wild arugula and black olive oil followed by the fish course of the

sea trilogy, tomato-red capsicum jam, crispy black ink cheese tuile.

The meat course was a study in restraint and balance, melding a number of strong

flavours with each other and creating a harmonious whole: beef tournedos with seasonal

vegetables, potato mousseline, meat jus and diced foie gras.

The dinner ended with a quartet of cheeses: Comté, Brie, Reblochon and a blue cheese

followed by a rich dessert of Macadamia strudel chocolate cake, chocolate cremeux,

orange bitter mousse, yuzu sherbet.

Indeed 1885 at the E&O does Malaysia proud by placing Penang on the world map as a

gastronomical destination to be reckoned with.

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H O T E L H O T E L

DAZZLING STARTERS

From lef t: Brilliant starters: Seabass tartar with smoked mackerel; Vegetable tart with mushroom duxelle scented truff le.

TANTALIZING COURSES

From lef t: Dazzling dessert course: Macadamia strudel chocolate cake; Main of beef tournedos with seasonal vegetables; and Quartet of cheeses.

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NEW FLAVOURS, NEW FAVOURITESP H OTO G R A P H S BY A LV I N LOW

Delicious cafe’s new menu additions get the thumbs up! E&O Edition grilled The Delicious Group’s Chief Executive Officer on what’s hot

at Delicious.

A s creatures of habit, there are always expectations that we will find our favourite dish

at our favourite eatery when we visit it. So, when restaurants upgrade their menus,

customer reactions can range from happiness at discovering new items to savour to

disappointment that a favourite dish is no more.

Here are some insights from the Steve Allen, CEO of The Delicious Group on change:

Most F&B outlets change menus regularly to keep things fresh, add new, exciting

dishes and to retire less popular dishes so that regular customers have reasons to

keep revisiting. Why do you update your menus at Delicious?

We like to keep our menus fresh and appealing for the consumer, so changing the menu

once or twice a year helps us remain relevant to consumers. We also listen to feedback

from guests who request older dishes or make comments on existing dishes. We also run

competitions with our chefs for new dishes to be featured and up to 50% of the new

dishes are created by the staff themselves. We tend not to follow trends and prefer to stick

to the formula that has worked for the chain for the past 10 years.

Which are your favourite new dishes and why?

The biggest changes we made were on the cakes and our pastry chef Pang came up with so

many great cakes that we decided to have a big change on our cake section. My favourite

is the Chocolate, coconut and pecan cake.

We’ve also revamped our drinks which were devised by our café baristas, which was really

fun. A great drink to try is the Frosty Rose Lychee Tea! I usually don’t like rose flavoured

drinks but this is fantastic!

It’s inevitable that some customers will be disappointed when there are changes.

If regular customers ask for their favourites and find out it’s gotten the chop,

what do you do then?

This happens all the time but then we find better solutions to replace them. But we will

always keep our customers’ opinions in mind. For instance, a while ago we had a risotto on

the menu. Some people loved it, and some people didn’t care for it. When we took it off,

one customer was extremely upset, but I still see her every time I’m in Bangsar!

As a family café, Delicious is one place where there is something for everyone in

the family – from the finicky children to the health-conscious mum. What dishes

will you recommend for a family’s evening out – grandparents, parents with

young children?

I always suggest people to share in Delicious because our portions are quite big. And there

is variety which means you could have a Nasi Kerabu with a Crab & Avocado salad, a bowl

of Seafood Marinara and a chocolate brownie, then everyone is happy!

R E S T A U R A N TR E S T A U R A N T

FLAVOURSOME

From delectable soups to delicious snacks, Delicious has them all.

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R E S T A U R A N T

WIDE APPEAL

Always popular are pastas and desserts. Portions are generous and can be shared with family and friends.

W W W.T H E D E L I C I O U S G RO U P.C O M

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SIMPLY DELIGHTFULBY PAT S Y K A M

P H OTO G R A P H S BY A LV I N LOW

Refreshing in many senses of the word, Simply d continues to delight

B rainchild of The Delicious Group chief executive officer Steve Allen, the casual fast

food joint is a spinoff from the established Delicious Café and is loosely based on the

ubiquitous Malaysian kopitiam (coffeeshop).

“Our initial concept for Simply d was not to copy but to create a modern Malaysian way

of eating. The concept centres around the food, yes, but as we all know, restaurants,

kopitiams and hawker centres are not just about the food,” says Allen, 35 a Brit from

Brighton.

“Also, we wanted the outlet to be bright, colourful and different from every other cafe

in town. There are a lot of pop-up, independent cafes coming up in the Klang Valley, but

unfortunately, they all look similar and are far too serious. Simply d is a fun brand and

that’s why we wanted it to be cheerful and quirky!”

An abstract mosaic pattern decorates the upper walls, while timber paneling makes up

the lower half. Custom-made wooden tables are paired with stools that carry fun, quirky

messages; the writing is literally on the wall in the form of an extra large fork-and-spoon

plus chopsticks table setting that frames Simplyd’s menu; minimalist dangling light bulbs

illuminate the space.

The colour scheme is based on the blue that is a signature in Delicious outlets, contrasted

against a funky bright orange. “While researching, we looked at what colours induced

hunger. Red, orange and yellow are shades that induce appetite in various surveys, so that

was the deciding factor in our colour scheme,” Allen explains.

The kitchen is on display, reminiscent of a scene from a hawker centre (minus the smoke

and grubbiness), because he wanted “to create a buzzing atmosphere around the kitchen

area.”

R E S T A U R A N T R E S T A U R A N T

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The concept for the food is a mix-and-match of local favourites and Western fusion. Allen

noticed how Malaysians tend to customize their food when ordering; for instance, you can

have three different types of noodles in one bowl or spaghetti in Laksa Johor. This style

of food personalisation is carried over into Simply d’s menu, which is a condensed version

of the Delicious menu. You can have Pan Mee with spaghetti, Pho with salmon instead of

beef, and the café’s interpretation of Thai som tam (salad) with crab claw slivers or Caesar’s

Salad with tea egg, among others.

There is no lack of Western fare: beef burgers come with caramelised onions and brioche

buns and sandwiches are generously decked with chicken, avocado and pine nuts, or

smoked salmon, capers and cream cheese.

You can even customise your own iced tea or lemonade, or get an ice-blended in peach-

tangerine, mango-lychee, green apple, red berry, or lemon flavours.

“I’ve been in Malaysia for three years and love the food culture here. It’s also the

surroundings, the personalities and other customers (that make the place). So while the

design is inspired by a kopitiam, I didn’t want it to be so obvious. I’m quite happy that

people don’t really realise it, but in their subconscious know what we’re trying to do.”

“Our goal was to provide a very casual, affordable, clean living café where the food’s

not only tasty but great fun. Our café is simple and unpretentious, something I believe is

missing in the KL market,” adds Allen.

The above is an excerpt of an article, Simply Delightful Hangout, which first appeared in

The Star, 22 April 2015.

W W W.T H E D E L I C I O U S G RO U P.C O M / S I M P LY D

R E S T A U R A N T R E S T A U R A N T

WINNING COMBINATION

The formula at Simply d: rich f lavours at reasonable prices.

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PENANGPAC PANACHE

A fabulous programme of theatre, visual arts and musical acts is lined up for the second half of 2015 at the Performing Arts Centre of

Penang, Straits Quay.

T H E A R T S

LELAKI 2.5 : OUT OF THE CLOSET WITH STRINGS ATTACHED

12 – 13 Jun @ 8.30pm | s t a g e 2

Join us for a night of music and stories, in an intimate lounge setting, complete with a bar serving drinks.

WORLD’S BEST MOVIES

25 - 27 Jun @ 8pm | s t a g e 2

28 Jun @ 3pm | s t a g e 2

In collaboration with Alliance Francaise de Penang, penangpac presents 4 classic French movies: Les Choristes, Le Dîner de Cons, Le Fabuleux Destin d’Amélie Poulain and Intouchables

MUSIC FROM THE MOVIES

28 Jun @ 3:15pm | s t a g e 1

A concert brought to you by The Actors Studio Orchestra and penangpac.

SYIOK SENDIRI! A VERY SYIOK SENDIRI SEQUEL!

5 – 7 Jun | s t a g e 2

After the success of the firstSyiok Sendiri show in December 2014,the saga continues with more drivel,more not-so-high-brow stuff, and a couple more cili padis. Performancerated ‘For Mature Audiences’.

J U N E

SISA-SISA : A COLLECTIONOF SHORT PLAYS THAT ALMOST DIDN’T MAKE IT

20 – 22 Aug @ 8:30pm | s t a g e 2

This collection features scripts that almost got trashed. Two were adaptations of scripts that no other director wanted to use; rescued stories; if you may.

MELBOURNE INTERNATIONAL COMEDY FESTIVAL

1 Aug @ 8:30pm | s t a g e 1

Catch some laughs with the funny folks from the Melbourne International Comedy Festival. This is their first time in Penang and there as part of their annual road trip to Asia.

ROGER WANG LIVE IN PENANG

8 Aug @ 8pm | s t a g e 2

As Malaysia’s most renowned finger-style master guitarist, Wang produces brilliant and exhilarating music with just six humble steel strings of an acoustic guitar. Some have dubbed him the “Guitar Superman.” Don’t miss the opportunity of watching this guitar virtuoso in action!

A U G U S T

AN RLT PLAYERS CHRISTMAS

3 – 5 Dec @ 8:30pm | s t a g e 2

The RLT Players are back with their delightful comedy and poignant dramaas they celebrate the Christmas Season.


8 – 11 Dec @ 8pm | s t a g e 2

The Actors Studio brings you top picks of some of the world’s greatest movies every month.

FAMILY CHRISTMAS CONCERT 2014

23 – 24 Dec @ 8:15pm | s t a g e 1

Christmas carols for chorus, audience, orchestra and a special appearance by Father Christmas. Oh, and maybe Mother Christmas!

D E C E M B E R

N O T E

1. All the above performances and

exhibitions are held at penangpac.

2 . The details above are correct at the time of printing and may be subject to change. For the latest updates, please log on to www.penangpac.org.


13 – 16 Oct @ 8pm | s t a g e 2

The Actors Studio brings you top picksof some of the world’s greatest movies every month.

DAVID GLEN HATCH & HIS AMERICAN PROTÉGÉS IN CONCERT

10 Jul @ 8.30pm | s t a g e 1

Catch internationally acclaimed pianist, David Glen Hatch, who is hailed as one of the great American pianists. The four-time Grammy Award nominee will perform with his award-winning students in a concert of favourite classical show pieces.

BELLY DANCE WONDERLAND

18 Jul @ 8pm | s t a g e 1

This event will showcase Munique, a famous teacher from Spain who is renowned for her unique EgyptianDance style.


7 – 10 Jul @ 8pm | s t a g e 2


J U LY


3 – 6 Nov @ 8pm | s t a g e 2


THE WAY BACK HOME

6 Nov | s t a g e 1

A boy finds an aeroplane in his cupboard and flies into the sky. He crashes into the moon, meets a friendly Martian and together they come up with a plan to float the boy back down to earth to collect his toolbox. Can the boy find his way back home and will he ever make it back up to the moon to rescue his friend?

GIVING BACK CHARITY CONCERT

21 Nov @ 7:30pm | s t a g e 1

Dance99 decided to take a bigger step in 2015 to raise more funds through dance and thus the GIVING BACK Charity Concert is born. Let’s join hands to celebrate dance and give back to society.

N O V E M B E R

TOMMY EMMANUEL

24 Oct @ 8pm | s t a g e 1

Don’t miss an evening with this two-time Grammy nominee and one of Australia’s most respected musicians with a professional career that spans 5 decades.

SHORT+SWEET MALAYSIA 2015IN PENANG

26 – 29 Aug @ 8:30pm (Dance)

2 – 5 Sep @ 8:30pm (Theatre)s t a g e 2

The biggest little performing arts festival in the world!


15 – 18 Sep @ 8pm | s t a g e 2

THE MIKADO

26 Sep @ 8:30pm | s t a g e 1

27 Sep @ 3:00pm | s t a g e 1

The Actors Studio Chorus and Orchestra takes you on a musical journey with songs from Gilbert & Sullivan’s The Mikado.

S E P T E M B E R

UDA DAN DARA

7 – 10 Oct I s t a g e 2

O C T O B E R

T H E A R T S

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TRANSFORMING PENANG

E&O Edition speaks with Dato’ Lee Kah Choon, anak Pulau Pinang and comes away with a wealth of insights into the running of this state.

A man who wear many hats, Dato’ Lee Kah Choon is Special Advisor to the Chief Minister

of Penang. Dato’ Lee also sits on the boards of several state government-linked

corporations and private companies. He is also Senior Advisor on China-ASEAN affairs to

Zico RMC Pte Ltd, a Singapore-based multi-discipline advisory company.

What are some of the changes you have seen in Penang in the last decade?

Penang has always been one of the most interesting states in Malaysia with its sense

of history, a thriving cultural scene and strong NGO (non-governmental organisation)

activism. The pace of development has picked up in the past few years but I’ve always been

amazed at how heritage has endured and, in fact, experienced a rejuvenation.

You will see it in the traditional shophouses, which I see as a symbol of perseverance and

rebirth. Before, they were left derelict and unwanted; but because society today is more

aware of their historic and architectural significance, many have been given a new lease

of life and are venues to a flourishing market for artists, F&B outlets and boutique hotels.

A number of heritage tours have also been offered to enhance tourists’ experience in

Penang — trishaw rides within heritage sites, tours of the historical enclave around

Armenian Street, clanhouses and Acheen Street, tour of the Cheong Fatt Tze Mansion and

Little India Spice Trail.

The Penang Heritage Trust organised living heritage trails of George Town with self-guided

tours covering traditional trades and traditional foods. All these add to the heritage factor

that makes Penang famous.

The Penang skyline has also changed. It started in the 1990s when industrialisation, fast-

paced development and rapid population growth radically transformed Penang’s urban

geography. New housing estates have sprung up in all parts of the island, replacing

plantations and vegetable farms. This trend has continued due to rising affluence, a pick-

up in business activity and growing investments.

What would you say are some of the challenges Penang is currently facing?

We have many things going for us but with the increasing number of people who choose to

visit, work and live in Penang, our infrastructure needs to keep pace. We currently have free

shuttle buses and park-and-ride schemes as stopgap measures. The state government is

actively implementing infrastructure projects via the RM27 billion Penang Transport Master

Plan (PTMP) to revamp the transport system for the long term.

What is Penang’s vision and what would it take to get there?

Despite our size, we aim to be a vibrant, open and free society in the heart of Southeast

Asia, with first-world institutions capable of delivering clean, democratic and effective

governance. Much like Lausanne in Switzerland or Perth in Australia, we aim to create a

sense of pride, belonging and shared ownership in the future of our communities, state

and nation.

I N V E S T M E N TI N V E S T M E N T

Championing investments in Penang: Dato’ Lee Kah Choon

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I N V E S T M E N TI N V E S T M E N T

To immediately improve the quality of life for many people, especially work-life balance, I

cannot emphasise enough the priority of upgrading our current infrastructure (roads/port/

airport). I’m confident that’s the first step towards a better life and future.

If you could share Penang’s transformation with an overseas visitor,

what three things spring to mind?

I’m extremely proud of our heritage conservation. Arts and culture contribute directly to

our sense of identity. Penang’s living heritage finds expression through a combination of

architecture, ethnic quarters, languages, festivals, dances, costumes, art, music, food and

lifestyles.

To celebrate this, the annual George Town Festival is a month-long carnival of the arts

featuring music, theatre, art, dance and film. I would encourage visitors to stay for the

festivities!

I would also highlight our industrial advancement. This is proven with the increasing

investments of many MNCs.

In the late 1990s, electrical and electronics growth slowed down and the situation

worsened in the 2000s with the diversion of foreign direct investments (FDI) to other

emerging countries in Asia.

From the late 2000s, however, through effective programmes by the state government

and local agencies to promote high-value/value-added industries and create an enabling

business and innovative environment, MNCs started moving up the value chain by

launching R&D centres and locating their shared service centres for global operations in

Penang. This is a story worth retelling as it demonstrates our resilience, which has resulted

in this exceptional turnaround.

Finally, I would talk about our relentless environmental protection that we give to our

natural resources. Due to limited land on Penang island, development has been pushed

further uphill and into the sea, resulting in the need for ecologically sustainable hillslope

treatment and coastal reclamation.

From cultivating day-to-day habits such as “no free plastic bag” campaigns to developing

an urban regeneration and renewal strategy, we’re always thinking ahead of what we can

do to enhance the public realm and harness the potential of our historic quarters.

What do you think is the winning factor that makes Penang a vibrant property/

retirement hot spot in Asia?

It is a perfect combination of hospitable weather, competitive cost of living, good quality

of life as well as an accessible and affordable healthcare support system.

What is the one achievement you are most proud of?

In my work with InvestPenang, I would say being directly involved in the successful

transformation of Penang into a location of choice for investors, tourists, retirees and

residents.

This interview f irst appeared in E&O Passions, an e-newsletter circulated by E&O Singapore.

DATO’ LEE’S FLAVOURS OF PENANG

Three places you would take overseas friends to:

• The heritage enclave to get a sense of our past

• The Penang National Park (the first protected area legally gazetted under

Malaysia’s National Park Act of 1980) to get an appreciation of our natural resources

• Penang Hill for a sense of our present and possibly, our future.

Favourite street food:

• Pan Mee (ban mian), Ban Chang Kuih and Nasi Melayu

Favourite place to hang out in Penang:

• I enjoy the kopitiam experience so you will find me at the local coffee shops!

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THE GRAND DAME CELEBRATES

130 YEARS OF ELEGANCE

We celebrate a return to elegance with a bumper issuefeaturing the photography of HRH Sultan Ismail Nasiruddinof Terengganu, who captured this cover image of the E&O Hotelin 1954. This is the same image used on the cover of the book, The E&O Hotel: Pearl of Penang. Authored by Ilsa Sharp, it is available at The Bombay Shop, E&O Hotel.

WWW.EASTERNANDORIENTAL.COM

e&o edition

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