The Rise of Malaysian Cuisine in Phnom Penh
A Taste of Home in the Heart of Cambodia
PHNOM PENH: Nasi lemak, roti canai, kaya toast, and half-boiled eggs enjoyed with a hot teh tarik – these are just some examples of iconic Malaysian breakfast fare that is simply irresistible. Now, our country’s rich and diverse food heritage has suffused the cosmopolitan culinary landscape of Cambodia, already enriched by mouth-watering Chinese, French, Indian, Japanese, Korean, and Khmer menus.
A Growing Demand for Malaysian Food
From regular breadwinners to executives, it has become routine for workers in Phnom Penh – Malaysians and Cambodians alike – to enjoy a bite at their favourite Malaysian cafés before heading to work. "Malaysian food and drinks are popular overseas because of the demand from Malaysians themselves who miss home-cooked meals," chef Muhamad Faisal Abdul Rashid, who operates the My Kampong chain of halal cafés in Phnom Penh and coastal Sihanoukville province, told Bernama.
A Taste of Home, Reborn in Cambodia
In recent years, more than a dozen Malaysian restaurants, serving both halal and non-halal cuisine, have sprung up in the capital to serve some 5,000 Malaysians. Passionate Malaysian cooks, supported by their young Cambodian assistants, are whipping up the dishes in outlets such as My Kampong, Mamak’s Corner, Dulang, HKB Restaurant, and Prata King. From curry laksa, bak kut teh, char kway teow, and nasi goreng kampung to beloved snacks such as curry puffs, kuih ketayap, onde-onde, kuih lapis, and kuih serimuka – the dishes are the pride of Malaysia’s multiethnic cuisine.
The Magic of Malaysian Spices
The magic in the kitchen comes from familiar spices – black pepper, clove, turmeric, cinnamon, and star anise – that inject subtle flavours. Flavoured with garlic, ginger, pandan leaves, chilli, prawn paste, and coconut milk, these further enhance the taste and aroma of authentic Malaysian cuisine. And let’s not forget that made-in-Malaysia classic, Baba’s curry powder mix, which provides a spicy kick.
Adapting to Local Ingredients
That said, some Malaysian cooks point out that while these raw ingredients are available in local wet markets, they are not as pungent as those found at home. But what about the taste: is it as good as food cooked in Malaysia? "In my opinion, the quality is similar if the cooks use ingredients imported from Malaysia," Faisal said, adding that not every country will have the same spices that are available back home. "As a chef, one needs to adapt to the available ingredients in other countries and cook in a way that closely resembles the rich flavours of Malaysian food."
Conclusion
Malaysian cuisine has truly made its mark in Phnom Penh, with its unique blend of spices, flavors, and cooking techniques. As the demand for Malaysian food continues to grow, it is clear that this cuisine has become an integral part of the Cambodian culinary landscape. Whether you’re a local or a expatriate, My Kampong and other Malaysian eateries in Phnom Penh offer a taste of home that is sure to satisfy your cravings.
Frequently Asked Questions
Q: What kind of Malaysian dishes can I find in Phnom Penh?
A: You can find a variety of Malaysian dishes, including nasi lemak, roti canai, kaya toast, and half-boiled eggs, as well as popular snacks like curry puffs, kuih ketayap, onde-onde, kuih lapis, and kuih serimuka.
Q: Are Malaysian restaurants in Phnom Penh authentic?
A: Yes, many Malaysian restaurants in Phnom Penh are operated by Malaysian chefs who have brought their own recipes and cooking techniques to the city. They use a combination of fresh ingredients and imported spices to create authentic Malaysian dishes.
Q: Can I find halal options in Phnom Penh?
A: Yes, many Malaysian restaurants in Phnom Penh offer halal options, including My Kampong, which has a range of halal dishes on its menu.