Bringing Malaysian Food
to your table!
It’s a party in the mouth goodness! Malaysian cuisine is a delicious
blend of Malay, Chinese, Indian, Thai and… Peranakan Nyonya flavors.
OUR KEY VALUES
Authentic dishes using made from scratch curries and gravies only
We care about what we add into our dishes especially the curries. Every curry and gravy is made from scratch so we could modify a dish if needed to.
No added preservatives, MSG or Fish Sauce
We are particular about not adding MSG in our food. Fish sauce and oyster sauce are ONLY used when a dish really calls for it with no substitution.
ABOUT US
Malaysian Food is a treat to
your taste buds!
“Selamat Datang” or welcome to my Malaysian Food Catering section. I am Alice Koh, a Straits Born Chinese or “Peranakan” from Malaysia. The word “Peranakan” means someone from a mixed marriage between a foreigner and a local. Straits refer to the Straits of Malacca, a narrow stretch of water between Malaysia Peninsula and Sumatra, Indonesia. Straits of Malacca is the shortest sea route between China and India, hence the most heavily travelled shipping channels in the world, today and as it was for centuries. Many Straits Born Chinese can trace their origins to the 15th century Malacca. Malacca was founded by Paramesvara, a Sumatran prince who fled his native country under attack. The Peranakan ancestors were thought to be Chinese traders who married local women. My great, great grandmother was a Chetti Malacca, one of the descendants of Tamil (Indian) traders who married local women of Malay and Chinese descent. Peranakan (or famously called Nyonya) food is a unique cross-cultural cuisine of Chinese, Indian, Malay, Indonesian and Thai.
I inherited the art of cooking from the generations before me; my grandmother, my aunts and especially my mother. The skills emphasizing the fine art of cooking and presentation live on in the way I serve food. It gives me great pleasure to introduce different flavors of Malaysia multicultural cuisines to Spokane today.
My cooking style is a blend of traditional and fusion, adapting to the needs of individuals and food sources available. I make from scratch all the chili pastes and curries. In fact, I still use my grandmother’s curry powder recipe! Some dishes remind me so much of my late mother. She was so patient and encouraging when I made mistakes in my cooking experiments! It was the bond we shared and I miss her. Nowadays, Shane, my husband, stands in as my ‘inspirational’ food tester! LOL He has stories to tell, mind you!
A brief background of the things I have done:
I was an interior designer for a big chain department store in Malaysia. I worked as an inflight stewardess with Singapore Airlines. I owned and operated a Thai fine dining fusion restaurant in Phuket, Thailand in the late 90s. My guests were from the Aman Puri and Bangtao Resorts Hotels. I was new to this profession and always grateful for time spent with visiting Michelin stars chefs from Europe and the United States. I supplied digital scrapbook templates for 2 international photobook print companies, designed bespoke books for celebrities and Malaysian royal families and created adverts for companies. One of my greatest achievements was winning the bid against major graphic design companies as a solo independent graphic designer for a British international school in Malaysia. I am happy to say the school won top spot in their annual school yearbook competition of the commonwealth countries when I was working with them. I have done web designing and many other small jobs over the years. I survived abuses and rise above them all. My husband, Shane is my biggest supporter and best friend. We travel back to Malaysia every year to visit family. Through him, we started our humanitarian journey in the South East Asia, helping organizations and individuals we meet along the way. Some of the proceeds from my cooking go to fund our mission. Our lives are simple but happy and peaceful.
You will find me cooking at Feast World Kitchen and food catering under them. Thanks to their chef training program and support, I will soon be offering Malaysian food on a weekly basis in a restaurant located on the South Hill. Feel free to contact me directly on your catering needs.
