“Have some wedges,” offers Chee Sek Thim, as he dips a thick potato wedge into sweet chilli sauce.
I politely decline, as I sit down next to him in a cafe bar in Kuala Lumpur.
“Have some wedges,” offers Chee Sek Thim, as he dips a thick potato wedge into sweet chilli sauce.
I politely decline, as I sit down next to him in a cafe bar in Kuala Lumpur.