CELEBRATING MALAYSIA ON THE TABLE

Malaysia is a precious land of bold flavors, colorful aromatics, breathtaking sights and kindhearted people.

- rendezvous CHRISTINE DAYRIT

Dark spiced beef on a bed of fragrant rice: Daging Hitam Smoking-hot kari mee, a noodle soup in coconut milk curry, is a dive into the depths of flavors, and nothing less than warming from inside.

The Malaysian Embassy and Shangri-La Manila serve the real flavors of Malaysia

Growing up, some of the best memories that I had with my late dad, Ting Dayrit, weren't just about the places we visited but having that sumptuous food we shared there. On every trip — the misty mountain, the beaches and the crowded industrial towns - each experience left a colorful and flavorful mark on my taste buds.

As soon as I remember our journeys to the highlands, either Genting or Cameron, cool air comes to my mind and, what is more important, the various kinds of food that we love to eat in each place. My excitement during the visit to Genting always revolved around the very Malaysian Food Street. It was such a feast for senses — the delicious smell of the noodles freshly grilled and the spices beautifully mixed caught all the air. That was the place where we got to know the most famous hawker stalls throughout the country; we just had to choose what to eat, and then our hearts would be filled with happiness, all done at one place. There are two dishes that I absolutely could not resist — a plate of smoky heat Penang Fried Kway Teow and the tender, ginger-packed and flavorful Hainanese Chicken Rice. One could easily discover the right comfort food to wrap oneself against the cold.