Take the humble curry mee or Kari Mee for instance. Different towns in Malaysia will have their own version. A marriage of the Chinese noodles culture with a spicy curry either from the Malay or Indian heritage. The version is thick, rich with coconut milk. The calamansi lime and mint leaves cut the richness really well. A tad heavy for brekkie but so satisfying. This sells out fastest at this stall. Go early! We were so happy we scored the last two plates