learnings after eating my way through malaysia and singapore
I am a foodie. I should have known in middle school when I started taking photos on my Nintendo DSi of the Campbell’s tomato soup my dad heated up for me, or maybe it should have clicked when I scrolled through my camera roll with videos of me filming myself eating so I can look back at it with fond recollection, but this recent trip to Malaysia and Singapore solidified it for me.
In Penang, crowned as the food capital of the country, I was able to attend the Wonderfood Museum, which has hundreds of hyper-realistic food models. It was fun being able to walk around the exhibits and see not only the wide variety of Malaysian dishes but also the history behind them.
The many ethnic groups that live in the country (Malay, Indian, Chinese, to name a few), over the span of multiple generations, began to create something new: Peranakan cuisine emerged when early Chinese migrants intermarried with local Malays and adopted Malay spices and cooking techniques. It makes me think about the food we will see generations from now… how the world is connected now more than ever, and new culinary ideas and fusion food will emerge. America already has examples of it with Chinese-American and Italian-American cuisine.
Here are some of my takeaways from my latest trip.
The first bite of an incredible dish creates a lasting impression on you. This chicken from Hakka Yu at the Singapore Changi airport was to die for. When I took my first bite, digging into the salted chicken and dipping it in the chili sauce, my eyes widened in awe. The chicken is juicy, and the sauce perfectly complements it with a citrus tang and a kick of spice. The soup and rice paired with the dish made it easy to crush this meal.
When it comes to a well-crafted dish, though, the flavor has to sustain itself through multiple bites and the time it takes to eat the meal. Does the meal get soggy? Does the first perfect bite get muddled with bite after bite? Is there anything that cuts through heavy flavors?
This dish from DUAN, a Michelin Guide restaurant, packed a punch in terms of flavor. I could see why so many people ordered the dish when I had my first bite. It’s powerful, spicy, a sensation for the taste buds. But as I went through the meal, I couldn't help but feel a bit… tired. I wanted something crisp or fresh to balance the stronger flavors I was experiencing. I grew up eating Vietnamese dishes, and I always ate banh xeo or com tam with plenty of vegetables on the side. I'm sure everyone has their preferences. Maybe it’s the same way some people wish for some Tajin to go with their fruit or pickles to go with a certain dish.
In contrast, this chicken rice from Penang was one of the best meals I’ve ever had. It felt a lot like home— for me, rice and soup are a classic pairing. I loved how the roasted chicken and the soy sauce were not overwhelming and melded so well with the fragrant chicken rice. A simple vegetable soup on the side helped refresh the palate to begin the cycle of another bite.
Fruit is a must-have and the best at the source. Coming to Malaysia, I NEEDED to have durian. I had to treat myself to a tasting platter of five durian pieces (yes, five). Fresh produce from the source really does make a difference. The Monthong durian that I usually eat in the US is a lot more stringy and mildly sweet, whereas Musang King durian and black thorn durian are creamy, more fragrant (or pungent, you decide), and slightly bitter. As I ate my way and threw away seed after seed of durian, I thanked myself for eating a lighter breakfast AND also reevaluated whether or not I would eat five pieces of durian consecutively again (verdict: I would if back in Penang).
cleared that!
Even the pace and speed at which you eat a meal can make the meal taste different. I think about the chili crab I had in Singapore and how I had to WORK to get this crab meat, thankfully with plenty of crab hammers and mallets at hand. As a chronic food shoveller, this taught me to slow down and eat my meal, and hey, it’s satisfying to slowly work your way towards each morsel of crab.
Maybe this is the most important lesson out of them all. It’s a luxury to be able to take time to sit and enjoy your meal. And though there are many things we need to do in a day, sometimes the most comforting thing is taking the time to feed yourself with something delicious. :)
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