It’s East… it’s West. It’s old… it’s new. It’s a little bit Indian, a fair amount Malay and a lot Chinese. It’s got dreamy beaches, bucolic jungle and the quaintest colonial heart ever. From shuttered shop houses, clan temples, crumbling old jetties to frozen-in-time kopi tiams (coffee shops), George Town is stunning.

And then, there’s the food.

Few places on this planet can boast such a concentration of delicious, authentic, affordable fare as Penang. With its mash-up of Indian, Malaysian and Hokkien Chinese influences and flavours, there’s so much to eat here it’s insane. Dim sum. Tiffin. Banana leaf curry. Laksa and nasi lemak. Seafood, biryani, noodle dishes, tandoori, stir fries, hot pots, barbecued meats, icy desserts, cakes, tropical fruits and oh, we haven’t even started on breakfast. Or Peranakan cuisine. Or the tantalising street-side cooking. Where to begin, when you want to tuck in? To best decide, you need Penang In 12 Dishes. It guides you through what and where to eat, profiling the island’s defining dishes and best food experiences.

This is a guide book like no other- with a firm emphasis on food, it’s for travellers who want to hit the ground dining, without any mucking around.