Eyebrows raised, I looked skeptically as my bespectacled friend, the one with the penchant for suede elbow-patches and sweater vests. “Malaysian food?” I asked. Not confident I had heard the professor correctly. “Really? In the Springs?” I may have sounded somewhat flummoxed, but our fair city is not known for a broad range of international cuisine; and a local discovery of food from the Southeast Asian federal constitutional monarchy is unheard of.
I have not had the privilege of traveling to Malaysia. China? Yes. Thailand? Yes. Korea, Japan? Yes, yes. But having yet to even sample Malay food, I was