TASTE OF ASIA
Taste of Malaysia
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
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.
Sour & Spicy Soup
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.
Taste of Thailand
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 Kha Soup
Tom Yum Kha 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.
Pad Prik King
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.