Nasi Lemak as defined by its name is rice cooked in coconut milk. And the fragrant rice complemented with sambal chilli and other side dishes is a unique local delight in Singapore and Malaysia with a rich Nanyang flavour. This episode will see how the dish has evolved in Singapore and Malaysia.

In this episode, we will take a look at how satay stalls in Singapore and Malaysia pit against each other to grill satay with different flavours.

Hor fun is made up of different thickness and ingredients. Cooking hor fun also differ for each dialect group. In this episode, we learn more about hor fun originating from Singapore, Malaysia and China.

Succulent prawns is the main ingredient of Hokkien Prawn Mee. Customers enjoy the spiciness or sweetness of the prawn soup regardless of its dry or soupy version. In this episode, travel through time to search for prawn mee in the various regions and its origin.

The main ingredients of oyster omelette are fresh oysters, eggs, sweet potato flour. But with different seasoning and cooking methods, the taste of oyster omelette will vary. In this episode, travel across Malaysia, Chaoshan and Fujian regions in China to look for its origins of oyster omelette.

Local fried carrot cake has white and black versions with seasoning either in fish sauce or black soya sauce. Early Teochew immigrants created new, improved versions of the fried carrot cake based on recipes from their hometown.

Braised meat is a common Chinese dish in most dialect groups. After extracting the fat from the belly meat, the end product is the shiny, delicious braised meat. It’s a dish that closely unites the different dialect groups and with the spirit of tolerance.