Move reflects commitment to preserve cultural heritage of Penang while strengthening position as tourism destination
GEORGE TOWN: Penang has gazetted 28 food items under the State of Penang Heritage Enactment 2011 to preserve its culinary identity and multicultural food traditions.
State Tourism and Creative Economy Committee chairman Wong Hon Wai said the move reflects a commitment to safeguarding Penang’s heritage while boosting its position as an international cultural tourist destination.
Among the food items gazetted are Nasi Kandar, Pasembor, Char Koay Teow, Asam Laksa, Hokkien Mee, Roti Benggali, Cendol, Teh Tarik and Ais Kepal.
Other dishes included in the list are Char Koay Kak, Oh Chien (oyster omelette), Kerabu Bihun, Mi Udang, Mi Sotong, Mi Jawa, Mi Goreng Mamak, Air Batu Campur, Masalodeh, Putu Mayam, Muruku, Roti Canai, Tosai, Peneram, Yong Tau Fu, Martabak, Capati, Kari Kapitan and Keema.
“These foods were carefully selected based on surveys and interviews with stakeholders before being approved by an expert committee as iconic foods of Penang,” Wong said, adding that the dishes were chosen because they are closely associated with the state’s identity and multicultural food culture.
Wong said recognising and protecting food culture, celebrations, language and built heritage would help strengthen understanding and appreciation among Malaysia’s multicultural communities.
“The gazettement at the state level is not merely an administrative procedure but reflects the Penang government’s strong commitment to preserving the state’s historical memory, cultural connections, artistic treasures and social identity.
“Cultural heritage is not merely a vessel of local memory, but also an important bridge in strengthening national unity.”
Wong also said the move demonstrates Penang’s proactive role in elevating cultural heritage as an important asset for tourism, education, research and the creative economy.
He added that all heritage items gazetted at the state level could potentially be proposed for recognition under the National Heritage Act.
According to Wong, it could also pave the way for selected intangible cultural heritage elements to eventually be considered for inclusion in the Unesco Representative List of the Intangible Cultural Heritage of Humanity.
“Although the State of Penang Heritage Enactment 2011 (Enactment No. 14) was passed in 2011, no official state-level cultural heritage gazettement had been carried out under its framework over the past 15 years. This resulted in the legal mechanism not being fully activated for a long period,” he said.
He added that 2026 could be regarded as a significant year that sees Penang’s cultural heritage reach a higher, deeper and more organised level of protection.
Meanwhile, Malaysian Muslim Restaurant Owners Association (Presma) president Datuk Mohammed Mosin Abdul Razak described the recognition of Nasi Kandar as a heritage food as a positive development for the food, tourism and culinary sectors.
He said Nasi Kandar was already a major attraction for tourists visiting Penang and the official recognition would further strengthen the state’s image as a food destination.
“With official heritage status, tourists would no longer see Nasi Kandar merely as street food, but as a cultural experience with its own historical value.”
Mohammad Mosin said the recognition would also encourage operators to preserve the authenticity of traditional recipes, maintain food quality and improve hygiene standards.
He added that the move would help preserve the culinary art of spice-blending and the unique “banjir” serving style associated with Nasi Kandar.
“For Presma, this gazettement is a form of high appreciation and official recognition for the contributions, hard work and legacy left by early Nasi Kandar pioneers, which are now continued by our members.”
Penang Hawkers’ Association president Ooi Thean Huat welcomed the move to gazette local culinary favourites as heritage foods, calling it a “very timely move”, especially in conjunction with Visit Malaysia 2026.
“We are supportive of the state government’s move. The recognition will further boost our image as a food haven, regionally and even globally. Since we are a multiracial country, our food is very unique and suitable for many palates,” he said.
