Back with more, the Penang International Food Festival (PIFF) returns this year with 16 days of mouth-watering food and drink. Imbued with rich history and tradition from an array of cultures, Penang’s culinary landscape has for decades now brought food fans from different corners of the globe to the food capital of Malaysia. Penang classics will be served alongside modern concoctions at PIFF2018.
Penang’s street food has received acclaimed and numerous awards over the years. In 2017, two of Penang’s street food hawkers made it into the ‘World Street Food Top 50’ list at the World Street Food Congress 2017, and in 2016, Penang gained two accolades specifically for our street food where George Town was listed as one of ‘The 15 Best Cities in The World For Food’ by The Culture Trip and CNN included Penang’s Assam Laksa as one of the ‘8 World’s Hottest Street Foods’.
As illustrated in Anthony Bourdain’s ‘No Reservations’, Penang’s food scene is truly one of the world’s best. An experience unlike any other, eating in Penang consists of a combination of potent flavours, intoxicating aromas, buzzing sounds, and glorious sights. Available at unique locations such as narrow back lanes, a stall next to an old mosque, a disused sawmill, and other distinctive venues, these exotic backdrops heighten the Penang food experience.
Last year’s inaugural Penang International Food Festival successfully showcased Penang’s food offerings. It also presented the seamless transition of Penang’s food history from the authentic culinary methods of days past, to the innovative fusion cooking of present and future cuisines. This year, the 16-day event will demonstrate Penang’s street food, as well as the food scene at cafes, restaurants and hotels. For the very first time in Malaysia, there will be a food truck invasion at Penang’s mainland, where 150 food trucks will come together serving at one place. In addition to the three major events happening over three weekends, there will also be a series of mini festivals, themed dining experiences, and a professional chef’s challenge that is open to all professional chefs.