When Sirajudeen Abuthahir, 51, was planning a new food business in 2025, he kept thinking about the crowds he had seen at nasi kandar eateries in Kuala Lumpur, including one owned by his Malaysian ...

If you’ve observed an Asian cuisine chef work a wok, it plays out like a transcendental act. In layman’s terms, they work from a space of muscle memory. They know just the right temperature from the ...