4 Days Penang Heritage & Foodie Tour

Day 1 Penang Heritage Tour

Pick up from Penang Airport and proceed to Penang Heritage Tour. The half-day tour will cover the UNESCO World Heritage Site of Georgetown. Stops include Penang’s most prominent fortress of the Fort Cornwallis, the Pinang Peranakan Mansion for its rare straits china antiques and cultural expressions, and the award winner of UNESCO Asia-Pacific Heritage Awards for Culture Heritage Conservation Cheong Fatt Tze - The Blue Mansion.

Day 2 - Half Day Penang Hill & Temple Tour

After the heritage tour on the first day in Georgetown, the tour continues on the second day to the pristine Penang Hill on the funicular train for some rest and recreation at the summit. Enjoy panoramic views of Penang and into the Straits of Melaka while taking in the fresh breezy air even on a sunny day.

Next, a visit to the Kek Lok Si Temple for its majestic architecture of the Buddist Temple touted as the largest in Southeast Asia and also statue of the Goddess of Mercy standing at 100 feet (30m) tall, the 7-tiered Pagoda of Ten Thousand Buddhas, and the Pond of Longevity.

Day 3 - Half Day Small Group Tastes & Traditional Walking Tour

A sumptuous Malaysian signature breakfast of the nasi lemak or rice cooked in coconut milk with condiments such as the sambal (chili paste), anchovies, egg, cucumber and peanuts greets the morning of the third day of the tour at a typical traditional Malaysian coffee shop or kopitiam as the locals call it. The breakfast treat is sometimes accompanied with other local street delicacies such as the prawn fritters and lobak (5-spice deep-fried pork roll).

On the menu in subsequent stops includes dropping by the Malaysian market to sample fruits such as local favourite durian, mangosteen, rambutan; try the intense assam laksa (a kind of noodles in fish soup), murtabak (think of it as a square and flat wrapped kebab), the refreshing nutmeg juice, teh tarik (tea with milk), cendol (shaved ice dessert). If not raining, get to see the way fishes are left to dry in the sun as the very part of the intricate process of making salted fishes.

Day 4 - Departure

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