A significant cultural experience for visitors to Malaysia is sampling its diverse range of distinctive dishes that have developed through cultural blending and inter-mixing. The culinary techniques and flavours of early migrants combined with local ingredients to create new dishes that are widely available throughout the country. A notable addition to the Malaysian culinary scene in the past century is the Peranakan or Nyonya cooking style, which emerged from the intermingling of affluent Chinese migrants and upper-class Malay families. 

Sek Yuen is an interesting find in Kuala Lumpur and was recommended to me by the owner of Restoran Yut Kee. Sek Yuen prides itself on being one of the few oldest Chinese restaurants serving Kuala Lumpur foodies for over 75 years. The restaurant specializes in serving crispy skin duck cooked over a wood-fired stove in a traditional Chinese style.