The better of Malaysian meals is extra more likely to be found at zinc sheet-roofed roadside stalls than in a swanky restaurant festooned with chandeliers.
Whether it’s nasi lemak, char kway teow or sup kambing, foodies are keen to travel miles and sweat it out at a plastic desk by an open drain for his or her favorite native grub. Even late-night revellers dressed to their nines have no qualms about slumming it in pursuit of the fiery “wok-hei” aroma or the crisp-yet-fluffy roti canai.
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