The rise of modern Malaysian cuisine: What is it and who is driving it?

One of the core tenets of modern Malaysian cuisine is the idea of embracing and working with local produce, whether that is caviar or even local spices, greens and vegetables. — AKAR DINING

Just 10 years ago, there was no such thing as modern Malaysian cuisine. There was Malaysian food – the delicious, everyday stuff we all grew up with – from nasi lemak to roti canai to laksa – but there was nothing cutting-edge or innovative that was otherwise happening with local food.

The status quo remained, and most Malaysian consumers – and perhaps more importantly – Malaysian chefs – hadn’t really considered the prospect of dramatically altering or reconfiguring local meals.