Nowadays, Malay food tends to be either too pedas (spicy-hot) or lacking in subtlety. At Chinta, flavour is more important than chilli ‘power’, so you won’t need a Kevlar-coated palate to ...

“Indigenous people ... eat “omakase” style (where the chef personally selects your meal) around a theatrical central bar. Offerings include elaborate deconstructions of classic Malaysian ...

There are not many people ... her food. She had a very big influence on me and I remember her fondly,” he says. Ibu Ruby served Imran’s family for over 30 years until they moved to Malaysia.