The island of Penang is one of 13 states in Malaysia. For many years, traditional culinary style is influenced by its three major ethnic community namely Malay, Chinese and Indian. The basic pattern of Malay cooking lies in the preparation of “wet” spices consisting of lemon grass, shallots, ginger, garlic, fresh chillies, and tumeric as well as “dry” spices of coriander, cumin, anise seed, cloves, cinnamon and cardamon.
Malaysian curries are delicately flavored with various herbs and leaves such as pandan, galangal, lemon grass, fragant lime, coriander, and curry leaves. The main stay of every meal is a generous, steaming helping of rice, accompanied by a selection of dishes including fish, vegetables, meat, poultry and sambal (shrimp paste)
Come feast on our wide range of exquisite Malaysian cuisine!