The search for the perfect Laksa can do strange things to people; it can remedy man-flu, create a momentary loss of fashion sense as you don a white plastic bag bib around your neck and it can cause the onset of one massive hankering.
Whilst many Sydney restaurants struggle to stay open longer than 50 weeks, The Malaya is celebrating 50 years with a travel back through time with its favourites through the decades, including The Malaya famed laksa – still made with cows milk as coconuts weren’t available in the 60’s!
It’s an unmissable romp through Australian history, kicking off with ra-ra skirted 80’s Bon Bon chicken salad and salt n’ pepper scampi, skipping back to denim flared days of 70’s with spicy satay gado gado outshone by bestselling, Kapitan king prawns – a devilishly delicious blend of Penang-style curry followed by a trip into the millennium with crispy chunks of szechuan eggplant which will have you wishing you had one spoonful less of the curry beef.
Three generations of family, five decades of cooking and nine courses to eat but only four weeks to catch the unique experience, Malaya through the decades.
The Malaya
39 Lime Street, King Street Wharf
Two menus rotate through the month every Thursday/Friday through August 2013
