Located in southeastern Kedah, Kulim borders Penang and forms part of the George Town Conurbation, Malaysia's second-largest metropolitan area. The town lies just 27 km east of George Town, offering easy access to the region's major amenities. For frequent travelers, Kulim serves as a strategic base, combining proximity to Penang's international connectivity with a quieter local environment ideal for extended stays or business trips.
🕐 Asia/Kuala_Lumpur · 💱 MYR
Given its proximity to Penang, many travelers use Kulim as a base to explore the greater George Town area. It offers a quieter alternative to George Town's busy center while remaining easily accessible to the island's attractions and business hubs.
Kulim is merely 27 km east of George Town. Travelers can quickly commute between the two via road transport, leveraging Kulim's accommodation options while maintaining convenient access to Penang International Airport's global connections.
Malaysia features a hot and humid tropical climate year-round. It is advisable to check rainfall patterns, as the monsoon seasons may affect travel comfort. Despite the weather, Kulim remains accessible throughout the year, making it suitable for flexible scheduling.
church building in Bukit Mertajam, Malaysia
The owner lives nearby and opened this cosy spot for his neighbours to enjoy European fare with Asian influences alongside some chargrilled items. The menu changes every six weeks to keep it fresh, but three dishes great for sharing always remain – half roast chicken au jus, Berkshire pork loin, and fish en papillote. For starters, try fish croquettes, and round it out with their homemade desserts. Consider buying their sourdough bread to take home.
Since 1962, this cart outside Cathay Food Court has been serving only one dish – Apam Balik, or chargrilled pancake with sugar peanut filling. Made on the spot and served piping hot, it’s crispy on the outside, chewy on the inside.
Since opening its doors in 2006, this shop has been serving the owner’s family recipe. They pride themselves with their yam rice with pork soup – you can choose to have pork offal in the soup or not. The yam rice is nicely cooked, with strong shrimp flavour. The pork broth is briny-sweet and the pickled mustard green gives it a tangy depth. The offal is cooked to the perfect texture while the pork balls are peppery and flavoursome.
This stall has been selling curry mee for almost 40 years and is prized for the creamy soup made with coconut milk and spicy curry paste. The half-cooked cockles in the soup taste briny-sweet and burst with juices.
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