"A wooden board propping up pale twigs interlaced with choy sum ‘nori’ arrives, accompanied by a flavorsome aioli made of fermented fish sauce—just one of the three amuse bouche dishes served to diners before the start of an elaborate 10 course meal at Dewakan in Kuala Lumpur, the capital of Malaysia—a country that’s otherwise known more for its street food and agricultural exports than groundbreaking ideas in food and drink." - Azimin Saini
