Malaysian cuisine reflects the multi-ethnic makeup of its population from Malays, Chinese, Indians, indigenous peoples of Borneo, Orang Asli, Peranakan (Baba Nyonya dan Chetti) and Eurasian with the influences from Indonesian, Thai, Arab and past colonials; Portuguese, Dutch and British cuisines.
Malaysian Curry is uniquely a fusion cuisine, combination of Malay, Indian and Chinese cooking styles and flavours into one dishes, which represents three major races in Malaysia. It less thick than Indian curries, and features a bit of citrus flavour as a nod to Malay cuisine. It is cooked with beef, mutton or chicken.
Asam Pedas or Sour and Spicy stew dish is popular in Malaysia, Indonesia and Singapore, usually cooked with fish, and alternatively can be cooked with chicken or other seafood. It is the combination of tamarind juice and chilly paste, giving the dish its signature sour and spicy flavours.
Indonesian cuisine is a collection of various regional culinary from more than 1,000 ethnic groups of 6,000 populated islands where from each region has many different influences from Middle Eastern, Indian, Chinese, Portuguese, Dutch, Polynesian and Melanesian cuisines.
Gulai Padang is originated from Padang, West Sumatera among Minangkabau and is one of the most popular curries in Indonesia which usually cooked with chicken and served with steamed rice.
Soto is a traditional Indonesian soup to cook with shredded beef or chicken, eaten with rice cake, bean sprouts and other garnishes. Meanwhile Bakso is a popular Indonesia meatball soup, served with noodles and vegetables.
Thai cuisine is well known with strong aromatic components and a spicy edge influenced by Indian and Chinese cuisines, and regional dishes of Myanmar, Laos and Vietnamese in the north and east, and Malay cuisine in the south.
Tom Yum Soup is one of the most popular cuisine in Thailand and considered one of the healthiest Thai food with savoury, salty, spicy and sour soup is layered with complex and balanced bold flavours from kaffir lime leaves, lemon grass, galangal, chilly paste and others. It is cooked with chicken or seafood.
The dish concentrates the iconic flavours of Thailand; sweet, salt, sour and spice, into one quick and easy stir-fry. It is a type of Thai curry that is drier than other Thai curries and does not contain coconut milk as most South East Asian curries. It is normally cooked with chicken or seafood.
Indian cuisine is very diverse reflected its soil, climate, culture and ethnic groups, and heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions, and renowned worldwide for its wonderful use of herbs and spices.
Tikka Masala is originated from Indian community living in Great Britain and considered as one of the British national dishes. It composed boneless chunks of chicken marinated in spices and yoghurt that are roasted, then served in a creamy sauce. It also can cooked with lamb, beef or seafood.
Chinese cuisine encompasses variety of cuisines from different parts of China, as well as overseas Chinese where colour, scent and taste are the three traditional aspects used to describe Chinese food, as well as the meaning, appearance, and nutrition.
Chinese Sweet and Sour is a cooking style that is easy, delicious and quick to prepare which is normally comes with crispy battered deep-fried chicken or fish mixed with vegetables , served with steamed rice, fried rice or chow mein noodles and is considered as the most popular menu of Chinese take away in the West. However our version is healthier and nutritious!
Japanese cuisine traditionally based on rice with miso soup and other dishes emphasised on seasonal ingredients, and influenced by Chinese and Western food with the famous ones are sushi and tempura. Meanwhile Korean cuisine is largely based on rice, vegetables, seafood and meats with the most popular one are Kimchi that served at nearly every meal.
Oden Soup is originated from Japan which boiled and eaten with eggs, fishcakes stewed, fish balls and vegetables. Meanwhile Korean version, known as Odeng is usually spicier compared to the Japanese one.