Inspired by Jayanthi Daniel's article Hungry City: Eating Through Ipoh
, this menu reflects the wide diversity of flavor that is Ipoh's culinary heritage — an amalgam of Chinese, Indian, and Malay traditions. As Daniel's Aunt Manjit proclaimed, "We eat everything in this country, you know. There's no difference between this Indian dish and that Chinese dish. In Malaysia, we'll eat it because it's good." Follow suit by including a range of Ipoh's favorites on your table, from dim sum dishes like Har Gao
(Shrimp Dumplings), to Punjabi influenced curries such as Aloo Gobi
(Curried Cauliflower and Potatoes), and spicy Malay dishes like Rendang Ayam
(Slow-Simmered Spiced Chicken).