Latest news with #ChineseMuslim
Listly
2 days ago
- Listly
How Thailand's Cuisine Paints Delicious Pictures of History and Culture
Thailand is an amazing place that is definitely worth visiting. The country is known for the plethora of fun touristy activities, iconic landmarks, as well as amazing cuisine. The food scene in Thailand is celebrated globally for its balance of fiery spices, aromatic herbs, as well as the depth in flavour. Food here is not just eaten for its taste; it is a living narrative of the country's rich culture, history, as well as its regional identity. From the coconut milk-infused curries of the south to the herbaceous salads of the northeast, each dish is a window into the past, shaped by geography, trade, religion, and royal influence. To understand Thailand is to understand its food, and each bite tells a story. The North: Mountainous Traditions Northern Thailand, with Chiang Mai at its centre, was once the location of the ancient Lanna Kingdom. This region's cuisine reflects its cooler climate and mountainous terrain, resulting in dishes that are less spicy but incredibly rich in herbs and fermented flavours. One dish you'll absolutely want to try in the north is khao soi, which is a comforting, creamy coconut curry noodle soup that's rich with flavour and soul. It's usually served with a side of pickled mustard greens and a squeeze of lime for that perfect zing. This beloved bowl has fascinating roots, blending Yunnanese noodle traditions brought by Chinese Muslim traders with the bold, local flavours of northern Thailand. The Northeast: Bold Flavours and Ancient Simplicity Isaan, Thailand's northeast plateau bordering Laos and Cambodia, is known for its dishes of intense flavours. This region's cuisine thrives on the natural resources available in and of the land. The food usually incorporates preserved meats, fermented fish, sticky rice, and a liberal helping of chillies. One of the most iconic dishes, som tam, combines a healthy serving of fresh shredded papaya with dried shrimp, peanuts, lime juice, fish sauce, and sometimes fermented crab. This is a dish that encapsulates the region's love for contrast: sour, salty, spicy, and sweet. The meal usually has an accompanying dish of grilled meats like chicken, known as gai and larb which is a minced meat salad with toasted rice powder and a serving of herbs. The Central Plains: Exploring the Heart The Central Thailand region, which is home to cities like Bangkok, is considered the culinary centre of the country. The region's fertile land and royal heritage have influenced a cuisine that is refined, balanced, and artistically presented. Dishes like tom yum goong (hot and sour prawn soup) and pad Thai, for example, are some of Thailand's most internationally recognised noodle dishes. They are products of central Thai cooking. Many of these dishes feature a perfect equilibrium of sweet, salty, sour, and spicy, designed to appeal to all palates. The South: Coastal Curries and Cultural Fusion Southern Thai cuisine is shaped by its tropical climate and proximity to the sea. Expect bold, spicy curries using fresh turmeric and chillies, and an abundance of seafood. Dishes like gaeng tai pla (a pungent fish kidney curry) and khao yam (a herb-strewn rice salad) are complex and fiercely flavourful. If you're exploring southern Thailand, particularly Phuket, you'll discover the tasteful fusion of Chinese, Malay, and Thai culinary styles. Having a meal at a restaurant like Dara Phuket will give you the opportunity to not only enjoy a meal but also enjoy an entire culinary experience of fusion. It's no wonder that many consider such establishments as contenders for the best Thai restaurant in Phuket because of such amazing dishes. From Past to Plate: A Living Culinary Legacy Thai cuisine has never been static. It has always evolved with the times, adapting to new ingredients, methods, and global trends. Yet, it remains rooted in its regional stories. Today, Thai chefs are reinventing traditional recipes with modern techniques, while still honouring the culinary heritage that shaped them. Restaurants have started to combine authenticity with innovation. They have also started curating menus that highlight local ingredients while paying homage to the diverse regional flavours that define Thailand. These establishments play a crucial role in telling the country's story through food.
The Star
19-05-2025
- Business
- The Star
New horizons for tourism
Entertainment industry highlighted as 'growth point' for economy PETALING JAYA: Experiential tourism is what Malaysia should aim to excel in during its next phase of development, say industry experts. This form of tourism – centred on dining, eco-adventures and immersive entertainment – has strong potential to attract increasing interest from both regional and long-haul travellers in the lead-up to Visit Malaysia 2026. Malaysian Inbound Tourism Association (Mita) president Mint Leong described Visit Malaysia 2026 as a key opportunity to propel the industry forward. She noted that foreign visitors are increasingly drawn to dining and entertainment options, while hotel occupancy rates continue to reflect the strength of domestic tourism. 'This trend will help enhance the overall tourism economy and lay the foundation for the 2026 tourism year,' said Leong. She added that analysing consumer patterns from major source markets is essential for crafting targeted promotional strategies. 'For instance, Singaporean visitors tend to favour weekend trips to Johor and Melaka,' said Leong. Beyond attractions, Malaysia aims to boost spending through shopping and entertainment. 'The entertainment industry is becoming a new growth point for the tourism economy. High-level concerts, e-sports events and commercial exhibitions are expected to attract foreign visitors and engage local youth,' she said. Malaysia Inbound Chinese Association (Mica) president Datuk Dr Angie Ng also pointed to a shift in tourism trends – from traditional sightseeing to high-end consumption and niche experiences. She noted the rise of business delegations, incentive travel, and medical tourism, all of which have significantly increased visitor spending. As Asean Chair this year, Malaysia has hosted numerous international conferences, contributing to a surge in visitor numbers. 'Besides business inspection tours, medical and educational tourism are experiencing explosive growth,' said Ng. Eco-tourism and distinctive offerings such as jungle exploration and nature-based education continue to attract Chinese travellers. Ng also highlighted the growing number of Chinese Muslim visitors, with Malaysia offering a welcoming environment through halal dining options and accessible prayer facilities. Social media platforms like Xiaohongshu (known in English as RedNote) in China are helping promote Malaysia's culinary and travel experiences, further supporting the local tourism economy. 'The government is open to industry input, aiming to implement more effective promotional activities and develop educational tourism initiatives such as summer camps and survival experiences,' she added. According to Tourism Malaysia, the country recorded 2.98 million international visitor arrivals in March 2025, marking a 13% increase from February. Singapore led with 1.4 million visitors, followed by China (333,045) and Indonesia (331,555). Thailand and Brunei contributed 189,036 and 102,549 visitors respectively, while India recorded 98,910 arrivals. The top 10 list was completed by the Philippines, South Korea, Britain and Japan. This continued growth signals a steady recovery in Malaysia's tourism sector as the country moves through 2025. Malaysian Association of Tour and Travel Agents (MATTA) president Nigel Wong said the Visit Malaysia 2026 campaign presents a pivotal platform to engage international visitors. He added that travel agencies are working closely with the government through trade missions and other initiatives. 'Promotions are crucial, so we urge the government to ensure marketing efforts are directed towards the right customer segments,' he said. Wong also suggested revitalising incentives for travel agents to promote inbound and domestic tourism, such as tax exemptions for those who bring in significant visitor numbers. 'For a modest investment, these incentives can fuel vigorous promotions and increase visitor spending, yielding a substantial return,' he said. He also called for stronger collaboration between the public and private sectors, especially with key industry bodies like the Malaysian Association of Hotels. Identifying China and India as major growth markets, Wong said, 'China remains undertapped, while India – with its burgeoning middle class and spending power – holds significant potential.' He encouraged diversification into long-haul markets, pointing to countries like the Netherlands and the Czech Republic, where travellers show interest in Malaysia's climate and cultural diversity.
The Star
05-05-2025
- General
- The Star
Why hand-pulled Chinese Muslim Lanzhou lamian beef noodles are pulling KL crowds
At the newly minted Mee Tarik Jalan Sultan in Bukit Jalil, Ma Yong Jie is hard at work. The China native is hunched over a mound of dough, his face contorted into a rictus of concentration. On a shiny countertop, he kneads the dough, then rolls it into a long log. When that's done, he cuts it in half, then hauls a piece up in the air and begins twirling it into twisted spirals, unearthing thick, ropey braids that kink and coil with each movement. Yong Jie repeats this motion seven times and then begins stretching the dough, pulling it longer and longer and using his fingers to separate the emerging strands before folding it in half until eventually it begins to resemble long strands of thin, pliable noodles. 'It's done,' he says, holding it up for a captive audience, mesmerised by this theatrical culinary showmanship that showcases strength, agility, dexterity and a level of skill that takes years to finesse and hone. Despite having done this for years, Yong Jie says each batch of noodles still requires attention to detail and precision and takes approximately five to six minutes to produce. 'I've been making Lanzhou lamian noodles for nearly 15 years. For newbies, it would probably take them about three years to learn how to make it well,' says Yong Jie, a Chinese Muslim who grew up in the Gansu province, which is in Lanzhou, China, the birthplace of the noodles. The art of making hand-pulled Lanzhou lamian noodles requires years to master. Yong Jie, for instance, has been doing it for 15 years now. — Mee Tarik Jalan Sultan For well over a century now, Lanzhou lamian noodles have been a huge draw in China, where they are considered one of the country's most popular fast foods. In recent years, the noodles' popularity has transcended its motherland and iterations of Lanzhou lamian beef noodles are now available in restaurants across global cities like New York and London. While Lanzhou lamian – or mee tarik – as it is better known locally – has been in Malaysia for about a decade, it is only in the past three years that the noodles have become a viral sensation, popularised by restaurants like Mee Tarik Jalan Sultan, which frequently commands large, swelling crowds. The history of Lanzhou lamian noodles The noodles have a debated history, with some believing the carbs have ancient origins that date back to the Tang Dynasty (618 to 907), while a more popular tale is that it arose in early 20th century China. Many people also call Lanzhou lamian noodles 'China's first noodle dish'. An article in The New York Times highlights how the noodles' rabid popularity can be attributed to a Hui Muslim man named Ma Baozi, who is said to have started selling a clear beef soup with the signature hand-pulled noodles way back in 1915. How Baozi himself learnt to make the noodles is unclear, but these days, he is largely acknowledged to be the godfather of Lanzhou lamian beef noodles. The meal eventually became a breakfast staple among the Hui Muslims in China and rose to national prominence when it was increasingly consumed across the country. In 2021, Lanzhou beef noodles was listed as a national intangible cultural heritage item in China. According to an article in China Daily, 800,000 bowls of the noodles are sold daily in China, with 2025 projections predicted to reach 900,000 bowls a day! Additionally, every year in China, an estimated 5,000 chefs are trained in the art of making the noodles, with over 60% – like Yong Jie – ending up working overseas. In Malaysia, the demand for mee tarik has been on a consistent ascent, in tandem with the growing local appetite for China-influenced culinary offerings like mala hotpot. Mee Tarik Jalan Sultan, for instance, started out as a small stall in KL's Jalan Sultan operated by a Chinese Muslim owner. It has since expanded to six outlets in the Klang Valley in areas like Taman Tun Dr Ismail, SS15 Subang and Bukit Jalil to cope with the soaring demand for the noodles. 'I think mee tarik became viral three or four years ago, just before the Covid-19 pandemic, when people were flocking to mee tarik outlets. Now it has passed the virality stage but it has become embedded in the culture of late-night dining. It's a popular option because it is popping up everywhere. 'With Mee Tarik Jalan Sultan, for instance, we are opening in different neighbourhoods so that people don't have to drive to the city for it. They can just go to a neighbourhood outlet. The dough is an important component of the noodles and is made up of water and flour. — Mee Tarik Jalan Sultan 'And I think there is a huge demand for Chinese Muslim food, especially in terms of late-night dining. There is a lack of late-night dining options in KL, aside from mamak outlets. So we are trying to provide Malaysians with an alternative option for supper,' says Ili Sulaiman, the brand manager of Mee Tarik Jalan Sultan. To encourage this late-night dining, the restaurant chain is open till 2am most days. Authenticity is also integral to ensuring an experience that mirrors what Lanzhou lamian noodles are about. Mee Tarik Jalan Sultan, for instance, only hires Chinese Muslim noodle sifus from China to make the famed Lanzhou lamian beef noodles. So what goes into a bowl of Lanzhou lamian beef noodles? The main highlight is of course the noodles, which are kneaded, twisted into spirals, hand-pulled and then manually split into strands that could be thick, thin or somewhere in between, depending on the restaurant and the maker. Every batch of noodles is made to order, which means when you see the sifu pulling and twisting the noodles, he's making it because someone has just placed an order. But the broth that laces the bowl is just as important too and cannot be understated. In fact, many purists believe that the experience of eating Lanzhou lamian beef noodles is divided equally between how good the noodles are and how good the broth is. Consequently, each bowl of Lanzhou lamian beef noodles has to have a few key components that are epitomised by five colours – clear, yellow, red, green and white. A bowl of Lanzhou lamian beef noodles should have five colours: clear, yellow, red, green and white. — Mee Tarik Jalan Sultan The clear aspect is the beef broth, which is traditionally derived from beef bones that have been brewed for hours to extract maximum flavour. This is complemented by the noodles, which are often shiny and slightly yellow. The white hue is achieved through the slices of white radish scattered in the bowl. Coriander, meanwhile, makes up the green component, while red is courtesy of the ubiquitous chilli oil so prominent in Chinese Muslim cuisine. Each restaurant or chef will then incorporate their own unique touch to the broth recipe, with many including spices like cinnamon, fennel and star anise in their soup base. The final product is delightful – the noodles are springy and firm to the touch and yet have a pliancy to them that renders them utterly addictive. This is complemented by the broth, which offers bovine undertones, herbaceous overtures and a lick of heat from the chilli oil in the configuration. It's a meal whose show-stopping quality is that every single component is made well – and with care. It's little wonder then that demand for the noodles has shot up so dramatically in Kuala Lumpur and beyond. 'Yes, that's why we're looking at going nationwide next year, because we see opportunities to penetrate the market in other states too,' agrees Ili. For Yong Jie though, there is an immense sense of accomplishment in being able to elevate his hometown dish in a different part of the world. 'The noodles are now world-famous and I am so happy and proud to be a part of this success story,' he says.
