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sabah and sarawak will have i guess the crossover that is mostly fuzhou food with sometimes indigenous malaysian stuff!

sabah: tuaran mee, sang nyuk mee, even seafood dishes with a side of indigenous veggies (like paku, a fern)

some highlights that come to mind.

• johor, especially johor baru and batu pahat, has had teochew immigrants for centuries. i would say JB is one of the top places in the world to have Teochew food, alongside the other hubs of Singapore, Bangkok, Pontianak (and previously, Phnom Penh… before the genocide ugh)

• perak has incredible cantonese and other food. pick any chinese food in penang, ipoh, taiping, even small towns like bentong, it will blow your socks off

What I read about as ‘an amazing oriental tea ceremony’ was always described to me as ‘getting rid of germs from the cups’ ahahaha. Honestly, unless you’re a tea lady at a fancy tea house you can just pour the water in any direction. I was made to attend Chinese tea ceremony classes in school and obliterated some of those memories, but maybe they’re coming back now

I thought I had to learn gongfu to make tea (I’ve also seen people pouring tea with gongfu moves, but that’s another thing)

If I can rewrite the description for gongfu tea:

• use mainly tea leaves from Chaozhou (dancong, yashi, fenghuang oolong) tho any black tea is probably fine
• use more tea leaves than you expect
• use less water than you expect
• wash the vessels with hot water, throw it away
• throw away the first steep of water immediately
• steep for much shorter than you’d expect
• keep making small batches of tea throughout the day
• drink a lot of tea
• put on socks if you’re cold