I’m usually a bread-and-butter starter kind of person, you know, something simple to ease into a meal. But with Malaysian food, flavour kicks off from the very first bite. The Penang Lobak, a crisp pork roll packed with five-spice seasoning, set the tone beautifully.

Once a celebratory dish for returning captains after a long voyage, the Kapitan Chicken Curry stood out with its fragrant kaffir lime and lemongrass flavour that packed a serious punch without overwhelming the palate.

Next, go for the Tauchoew Fried Fish Fillet. Soft, flaky market fish arrives drenched in a sweet and salty preserved soy bean gravy, finished with red and green peppers. It’s umami-heavy in the best possible way and really satisfying.

Surprisingly, the Nonya Penang Chap Chye became the quiet favourite. This humble medley of vegetables resonated deeply around the table. Despite our varied backgrounds, we all agreed that it tasted like something our grandmothers would have made.

To finish, Cassava with Sago stole the show. Creamy, comforting and just sweet enough, it drew out a chorus of satisfied sighs — a warm, nostalgic end to a deliciously savoury meal.