Tuesday to Saturday from 9am to 5pm

 

Malaysian food is heavily influenced by Thai, Chinese, Indonesian and Indian cuisine. These influences extend from the use of the wok to the combinations of spices used in many popular Malay dishes.

 

This blend of different spices has led to fragrant combinations of coriander and cumin (which form the base of many Malay curries) with lemongrass, kaffir lime leaves, cardamom, star anise and fenugreek.

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