The Malay Peninsula has a long history of welcoming immigrants from mainland China and India, with Chinese Malaysians now making up roughly a quarter of the population. Among those who arrived from mainland China in the 16th century, some assimilated through marriage with local Malay. Others have maintained traditional Chinese culture for generations. This time, we take an in-depth look at 7 historical Chinese dishes to uncover how their recipes have been passed down through the ages! Join us as we unlock the secrets behind these culinary treasures. 00:00:00 intro 00:00:33 Tuck Kee Dim Sum Pau 60, Jalan Sultan, City Centre, 50000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur Opens: 11 am-3 pm
00:29:43 Fung Ji Braised Pork 1, Jln Equine 1C, Taman Equine, 43300 Seri Kembangan, Selangor Opens: 8 am-3 pm
00:59:10 New Heong Kee Restaurant 446, Batu 7 1/2, Jalan Ulu Klang, 68000 Ampang Jaya, Selangor 12–9pm
01:20:20 Babeloo BBQ Roast Pork (Kepong) Location: 203A/4,GERAI BUAH, Persiaran Mergastua, Kepong Baru, 52100 Kuala Lumpur, Federal Territory of Kuala Lumpur Opens: 1130am–330pm
01:35:40 Kepong Weng Kee Roasted Duck Location: 66, Jalan Kepong Baru, Kepong Baru, 52100 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur Opens: 1pm–530pm
01:50:11 168 Claypot Chicken Rice Location: 21, Jalan Kancil, Pudu, 55100 Kuala Lumpur Hours: 4pm–10pm
01:55:35 Restoran Wong Mei Kee Location: 30, Jalan Nyonya, Pudu, 55100 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur Hours: 12–3pm
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