Celebrate half a century of Laksa love at The Malaya

malaya3HEROThe search for the perfect Laksa can do strange things to people; it can remedy man-flu, create a momentary loss of fashion sense as you don a white plastic bag bib around your neck and it can cause the onset of one massive hankering.

Whilst many Sydney restaurants struggle to stay open longer than 50 weeks, The Malaya is celebrating 50 years with a travel back through time with its favourites through the decades, including The Malaya famed laksa – still made with cows milk as coconuts weren’t available in the 60’s!

It’s an unmissable romp through Australian history, kicking off with ra-ra skirted 80’s Bon Bon chicken salad and salt n’ pepper scampi, skipping back to denim flared days of 70’s with spicy satay gado gado outshone by bestselling, Kapitan king prawns – a devilishly delicious blend of Penang-style curry followed by a trip into the millennium with crispy chunks of szechuan eggplant which will have you wishing you had one spoonful less of the curry beef.

Three generations of family, five decades of cooking and nine courses to eat but only four weeks to catch the unique experience, Malaya through the decades.

The Malaya
39 Lime Street, King Street Wharf
Two menus rotate  through the month every Thursday/Friday through August 2013

About the author

Karen’s corporate job includes an enviable task of entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (hot running water in bathrooms please).

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