My parents and I have a newfound weekly routine where we visit a different Malaysian restaurant every week. For our first place, I suggested we visit CC Wok after reading Jess Ho’s glowing review. It opened in November 2021, shortly after the last of our many, many lockdowns drew to an end.
Mr Lee hit the ball out of the park with every dish we ordered, and I can’t wait to revisit for a sweet taste of home away from home.
Aunty Franklee serves a small selection of some famous Malaysian food exports but also other lesser known dishes like ‘thunder tea rice’ and ‘mother hen soup’, expanding the popular conception of what Malaysian food is.
I knew what I’d come here for, and yes you guessed right – the roti with vegemite curry.
If I had to choose three cuisines to survive on for the rest of my life – I think about this important question a lot – Chinese Malaysian would be one of them, and so I was highly excited when Gingko Leaf Girl suggested we try Red Hot Wok, a Chinese Malaysian restaurant in South Yarra.
I’d resisted going to Hawker Hall for the longest time because I am highly sceptical of hawker centres that a) aren’t in Asia and b) charge you $19 for a Hainanese chicken rice.
There are plenty of Malaysian dishes that Australians are well acquainted with, but economy rice isn’t one of them.
Having encountered minimal success with Malaysian food in Melbourne after more than a decade of living here, I’d resigned myself to enjoying the dishes of my childhood when a) I visit my parents or b) fly home for my annual food pilgrimage. That is, until I found Sarawak Kitchen.
I’ve never really understood what ‘Singaporean’ food means. It’s akin to Tasmania seceding from the mainland and selling Australian food under the moniker ‘Tasmanian food’.