Rooting for Tradition

“My mother and grandmother’s cooking” would undoubtedly be one of the first answers off the top of your head if you were to be asked what you think good, authentic Malaysian food is like. Countless recipes have been passed down from generation to generation, and it’s only natural that some get lost or forgotten in the process. Traditional, authentically Malaysian dishes are without question our famous nasi lemak, char kuey teow, roti canai, and everything in between. But what exactly goes into the process of making these amazing, bold flavours that blend so well together and are the pride of our nation? Are there a lot more ingredients out there for us to explore and discover? Or rather, is there a lot more for us to go back to and relearn the origins of our truly Malaysian dishes?

We sit down with the co-founder of OpenHouse, Andrew Wong, to talk about the birth and concept of the restaurant, as well as the importance of recognising the richness that can be found in our own backyards and putting that