Just try this soup in Bangkok and if you’re not as intrigued by all of this culinary history as I am, you’ll at least love the soothing, home-style flavour of it – not to mention those sticky, soft bits of oxtail.
"We serve this popular street food dish at my Red Lantern restaurant in Sydney. To achieve the very crispy skin, we ladle very hot oil over the skin again and again until it blisters and becomes crispy.
Another colonial legacy from the British, Hong Kong-style egg tarts are big in Kuala Lumpur. It’s thought they were first baked in the by local coffee houses and over time they’ve become a sweet staple, with everyone having their own favourite bakery.
There are tons of variations but essential to nasi lemak is the heap of fragrant coconut and pandan-scented rice, a large spoonful of sambal ikan bilis, toasted peanuts, a hard-boiled egg and slices or chunks of cucumber.