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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 I>laksa/Iand I>popiah/I>.
Visitors are streaming to the home of an eight-year-old boy in Taman Klebang Jaya in Ipoh, after word spread that he has 'healing powers'.
A typical Malaccan dish basically consists of the best the world had to offer to culinary art during that glorious era - spices from the Indian subcontinent, seasoning from the Orient, condiments from the Malay archipelago, vinegar and wine from the Middle East and the West.