FOR hundreds of years, the richness and uniqueness of the Malaccan cuisines had remained within the four walls of the Chitty, Nyonya and Portuguese communities.
It was only in the last 20 to 30 years that the Nyonyas and Portuguese opened their kitchens to the outside world, with the latter setting up restaurants mainly on the Portuguese Settlement in Ujong Pasir while the former had small stalls selling Nyonya laksa and popiah.
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