Flavours of Malaysia at Kembali Kitchen

A Penang dish, the Daging Gulai Kawah (pic) uses beef ribs as it is less fatty but provides a fuller savoury taste, cooked with curry paste, spices and left to simmer with desiccated coconut that thickens the sauce. The dish is lighter brown but with a richer, heavier sauce than the Rendang Tok, but like the Rendang Tok, has its own stall demanded of a signature dish.

Five menus rotated daily feature food from various states.

Best Western Premier Dua Sentral’s Kembali Kitchen is offering a smorgasbord of 150 traditional Malay as well as Indian, Chinese and international cuisine to mark Ramadan.