The Journal
On heritage, hospitality, and the dishes of home.
Our Story · Featured
Why we named our house after a leaf. The betel leaf — sireh — has long been the first gesture of Malay welcome, offered before any word is spoken. This is the story of the leaf that says: you belong at this table.
Read our story
How a Malay meal is built, what to order first, and how to balance spice, richness and freshness for a perfect shared table.
A local guide to halal Malay food in Cyberjaya — the heritage dishes to know, and how to eat them, for families, students and office lunches.
Masak lemak cili api is more than heat — it's a way of cooking born in the Minangkabau kitchens of Negeri Sembilan. Here's how we honour it.
Daging salai carries the flavour of the kampung hearth. We trace the craft of smoked beef and the asam pedas of Melaka that gives it a second life.
Hidang untuk dikongsi — served to be shared. On the quiet beauty of a Malay table set for many, and dishes meant to be reached for together.
Ulam-ulam — the fresh herbs eaten raw with sambal belacan — are the original Malay wellness food. Meet the greens of our platter.
From sago to appam gula hangus, palm sugar is the soul of the Malay dessert table. A short love letter to caramel, the kampung way.
Forest green, warm gold, woven rattan and living greenery. How we built a calm, contemporary home for very old recipes.
