One of the best reasons to come to Malaysia is the food, made up of two of the most amazing cuisines – Chinese and Indian- and one of the world’s most underrated – Malay.  Each of these three has learnt from the other two, giving rise to some great, distinctive dishes.  The Chinese do curries, the Indians and Malays cook tofu- and everyone does noodles – with rice still the staple.  Plus there is a variety of excellent fish and unusual tropical fruits.

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These sizzling claypots (Sweet and Sour Chicken and Kung Pao Chicken) are among our favourites, and at RM4.50 or $1.50 Canadian each we just do not cook at home.

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