Curry mee at Komo Cafe with generous amount of cockles, fried tofu, fish ball and fish cake are cooked over a slow fire for about 30 minutes until it becomes concentrated. — Photos: AZLINA ABDULLAH/The Star
HIS mixed heritage inspired the owner of Komo Cafe to serve Chinese cuisine at his eatery located in Taman Tun Dr Ismail, (TTDI), Kuala Lumpur.
Aiman Haziq Wahi, 27, said most of the dishes at the cafe were derived from traditional recipes passed down from generation to generation.
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