May 26, 2007 2:03 AM Subscribe
You cannot live in Malaysia or Singapore without being a foodie on some level. Makan lah! or come and eat is a common and popular expression of welcome. Uniquely in the region, both countries have multiethnic populations each of whom have added their flavours, spices and condiments to the region's foodie heaven. There is Chinese food - Kuay Teow, Chicken Rice, Char Siu and Yong Tau Foo. There is Malay food, rendangs, sambals, petai and belacan adding a certain something to the mix. South Indian food proliferates like banana leaf restorans, idli-thosai pure vegetarian fast food joints like Komala's and of course the fish curries and prawn curries of the coastal regions. The colonial influence is felt with Roti John served up in hawker centres and food courts across the peninsula and islands, ending with cooling desserts like cendol, sago pudding with gula melaka and santan or 'pancake'.
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