Malaysian Cuisine is a mixture of various food  cultures from around the Malay archipelago, Indian, China, the Middle East and several European Countries. This diverse culture stems from Malaysia’s diverse culture and colonial past.

In the 15th Century, Malaysia was an important passageway for maritime trade; passing through were Arab traders, Portuguese, Dutch and British colonists and traders who introduced food staples.

Being a multicultural country, MALAYSIANS, have over the years adopted each other’s dishes to suit the taste buds of their own culture. Malaysian of Chinese descent have adapted the Indian curry and made it more dilute and less spicy to suit their taste. Chinese noodles have been crossed with Indian and Malay taste buds thus “Mamak” mee goreng was born.

The Malaysian Chef of Punch Bowl is of Indian descent of a mixture of Northern and Southern India. However her family itself is multi-racial with Chinese, Sikh, Malay, Eurasian and having family married with various nations; America, Canada, Philippines, Madagascar, Japan, Australia, Sri Lanka, Germany, Scotland, England; have influenced her versatile cooking methods.

As the Malay saying goes “Belum cuba belum tahu;sudah cuba pasti mahu”

If you have not tried, you would not know but once you have tried, you would want more.