Take a stick of cinnamon, or 'kayu manis' as we call it in Malay, and the merest soupçon of gula melaka, the sweetness that came down from the palm tree. Throw in a dash of pepper into the mellowness of the pandan leaves now wafting from the mixture, take some persicaria odorata, and that is our daun kesum that gives the character to our dishes such as the laksa, and bits of torch ginger (bunga kantan) in thin slices or throw it whole into the boil; but how much now of the green chilli? This isn’t made-to-measure cooking, this is doing it by the feel, so much so that our chefs know how it looks when it is right, and how it feels and how it tastes to bring out just the right kind of aaaah! For our chefs know that cooking isn’t just bringing food to the table, it is the feeling and the knowing and the sights and sounds that they put into the toil. These aren’t simply food, these are memories of old Malaya.
Tukdin’s Flavours of Malaysia, we’re right here when you are.
Opening hours: Every day 12.00noon to 10.30pm except Fridays 6.00pm to 10.30pm