The rapid improvement of AI technology has been accompanied by dire warnings that AI could soon automate away millions of jobs – and software developers have been singled out as prime targets.
Supamala Hotpot is the first Szechuan-style mala hotpot restaurant with halal certification, which means it can attract a wider range of diners. — Supamala Hotpot
From this point onwards, there was a proliferation of food from the clans and communities that spread here like the Teochew, Hakka, Hokkien, Hainan, Cantonese and Fuzhou, with southern Chinese cuisine playing a dominant role in the country. These days, globalisation has well and truly stamped its influence. With the rising power of China around the world, China restaurants have sprouted and spread their wings.
In Malaysia, the growth of regional China cuisine can be traced to later Chinese migrants who opened small restaurants in Chinese-centric areas in the Klang Valley like Pudu, Cheras and Kuchai Lama in the late 1990s and early 2000s. This mirrors a shift from small restaurant owners to larger brands arriving and thriving in Malaysia, like Haidilao, Tanyu, Nong Geng Ji and even local China-influenced brands like Supamala Hotpot.
Malaysia, in particular, is a feasible option, as there is already a large Chinese diaspora here , as well as other ethnic communities who enjoy Chinese food.Tanyu’s grilled fish with Chongqing ash peppers is a huge hit with younger diners looking for something new and exciting. — Tanyu Most China-based and China-owned restaurants import a lot of ingredients from China. The cauliflower from this stir-fried dish at Nong Geng Ji is from Yunan. Photo: YAP CHEE HONG/The Star
Many of these China-based restaurants often provide highly authentic experiences as ingredients are often sourced directly from China, lending an immersive quality to the restaurants. “Chongqing cuisine is known for its bold and spicy flavours, which resonate with Malaysians. At Tanyu, we target a wide range of diners, primarily aged 18 to 45, with a majority of our customers being Chinese. However, we do notice an exciting and growing trend – grilled fish is gaining significant popularity among younger diners aged 20-30, particularly those who are eager to try new things.
“We’re seeing a growing interest in regional Chinese food beyond the usually-recognised Cantonese and Szechuan flavors. While Szechuan and other Chinese food trends are popular, Hunan cuisine brings something new to the table with its balance of spicy, sour and smoky elements. Supamala, Nong Geng Ji and Tanyu all aim to expand this year and the development of more outlets is already in the works.
Nong Geng Ji Regional Chinese Cuisine Hunan Cuisine Szechuan Cuisine Tanyu Grilled Fish Chongqing Supamala Hotpot Mala Hotpot
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