BANGKOK (eTN) – This could have been a very funny story in Malaysia if the polemics developing around a national Malay dish did not exude hints of racism. Nasi Lemak is one of Malaysia’s tastiest dishes. It is widely available, sold in any good Malay restaurant or food stall. It consists of fragrant rice flavored with coconut milk accompanied by a fried egg, beef or chicken marinated in deliciously-spicy gravy, and accompanied by dried fish, peanuts, and a kind of onion dumpling (called “begadel”).
A couple of years ago, Kampung Bahru district in Kuala Lumpur – probably the last old-style Malay enclave in the city center – used to have one of the best places for nasi lemak (I personally used to go there often). People were queuing all night long to savor the delicacy at a small restaurant called “Nasi Lemak Antarabangsa” (“Nasi lemak International”). Since then, the owner changed, and the recipe sadly changed as well.
Saigoneer
Trigger
As I gaze at the glorious eight-dish Malaysian banquet on our table at Makiucha, perfectly spaced by our photographer, popping with colors and wafting off aromas of rich spices, it becomes apparent to me how much I’ve missed hawker centers.
The immersive, sensory experience of squatting on a pavement while waiting to wolf down a bodacious
bún or bag of
bánh tráng trộn is something that I wouldn’t change for the world, but at times I daydream of the food paradises within hawker centers where I could eat as diverse and far-reaching a diet as my heart desires. In Vietnam, an iteration of the concept exists in the form of food courts, though these are more often than not sheltered inside sterile and uninspired shopping malls. It’s usually where you grab a quick bite after a movie or shopping spree and where, instead of heartily prepared comfort food, the likes of Lotteria or McDonald’s languish. Hawker centers, a staple in Singapore and Malaysia,
Saigoneer
Trigger
As I gaze at the glorious eight-dish Malaysian banquet on our table at Makiucha, perfectly spaced by our photographer, popping with colors and wafting off aromas of rich spices, it becomes apparent to me how much I’ve missed hawker centers.
The immersive, sensory experience of squatting on a pavement while waiting to wolf down a bodacious
bún or bag of
bánh tráng trộn is something that I wouldn’t change for the world, but at times I daydream of the food paradises within hawker centers where I could eat as diverse and far-reaching a diet as my heart desires. In Vietnam, an iteration of the concept exists in the form of food courts, though these are more often than not sheltered inside sterile and uninspired shopping malls. It’s usually where you grab a quick bite after a movie or shopping spree and where, instead of heartily prepared comfort food, the likes of Lotteria or McDonald’s languish. Hawker centers, a staple in Singapore and Malaysia,
kuih ketayap were also available at the event.
The food prepared by Malaysians residing here using their own secret recipes attracted more than 300 foodies, including Malaysians and foreigners residing in Bangkok and nearby provinces.
The festival was organised by Kelab Malaysia Thailand (KMT) with the support of the Embassy of Malaysia, Bangkok.
Malaysian Ambassador to Thailand Datuk Jojie Samuel officiated the event.
Jojie said the festival aimed to promote Malaysian cuisines, especially Penang dishes, to food enthusiasts and Thais.
He said it was also an initiative to promote Malaysia’s tourism industry.
“Many Thais know about Penang as they have visited the island before. Therefore, we want to bring Penang’s flavors to Thailand.
News that Singapore and Malaysia are working towards mutually recognising vaccine certificates for leisure travel is cheer for the thousands who used to make weekend jaunts across the border before the pandemic hit.. Read more at straitstimes.com.