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I can only describe Malaysian cuisine as a mixed tape of culinary hits from around the world. Including chart topping dishes such as;
A crunchy slice of freshly baked ciabatta bread, roughly diced red-ripe tomatoes, hand- torn sweet basil, a drizzle of peppery Tuscan olive oil, a splash of rich balsamic di Modena and flakes of sea salt …
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Feeling like a naughty school boy, I asked the Chinese Buddhist shopkeeper, “what is the biggest firework you have for sale?” he handed me a multi shot roman candle the size of a mini bazooka, I handed him the 300 Thai Baht (10 dollars) in return with a semi guilty smirk in the corner of my mouth, I felt like I had gotten away with a crime…