Only in Malaysia/Singapore, where one can get Cantonese wantan noodles paired with Indian-influenced Nyonya-style curried chicken and potatoes. Fusion cooking has been in existence in this part of the world for 500 years, ever since early Ming Dynasty men from China came here seeking their fortunes, and stayed, marrying local Malay women. Their cuisine is perhaps Singapore and Malaysia’s most definitive cooking-style, originating from when the native Malay wife combined Chinese ingredients (noodles, tofu, soy-sauce, beansprouts, etc.) with Malay spices (cumin, coriander, nutmeg, cloves, etc.). The curried wantan noodles is merely an example of this cuisine which comprised of dozens, if not hundreds, of fusion Chinese-Malay dishes.
After reading @Google_Gourmet’s wonderful post on eating out in Chengdu, with the roti bom-like guo kui, I couldn’t resist ordering a couple of roti bom from the roti canai stall here. They were greasy and slightly sweet, and went fabulously well with the dhal curry.
