TAIPEI (Taiwan News) — Familiar Malaysian flavors are reimagined at W Taipei’s Woobar, where guest chefs bring the country’s warmth and diversity to Taiwan through smoky skewers and tropical sweetness.
Flock Chef de Cuisine Anas Luqman Hakim Bin Dzulkiffli joins Yen’s Chef de Partie Kelvin Gan Kar Wai for a 10-dish showcase running through Aug. 31. The menu draws on Malaysia’s street food culture and home-style cooking, reshaping nostalgic flavors into contemporary fine-dining expressions.
At its core are elevated street-food signatures. Chicken percik skewers evoke childhood memories of a grandparent's kitchen, featuring charcoal-grilled thigh meat repeatedly glazed in a coconut-based sauce layered with spices, coconut milk and smoky char.
Lobster Roti John reimagines a Ramadan staple omelette sandwich. Sweet lobster meat and scrambled eggs are tucked into toasted bread, lifted with spicy garlic mayonnaise, tangy ketchup and fresh onions.
Beef satay, reflecting Malaysia’s communal dining culture, is marinated in kaffir lime leaf, cumin, turmeric and palm sugar. It is then paired with a rich peanut sauce studded with roasted peanuts for added texture.
For dessert, an exclusive mango sticky rice offers a lighter take on the classic. Pandan-infused sticky rice is paired with coconut mousse, fresh mango and coconut espuma.
New creations developed for the collaboration extend the narrative into night markets and home-style comfort. Popiah basah wraps turnip, carrot, cucumber, dried shrimp, egg and crushed peanuts in a soft crepe with raisin sauce for subtle sweetness.
Kerabu mangga, pie tee features a crisp shell filled with green mango salad, red chili, cucumber, kaffir lime leaves, dried shrimp and crushed peanuts. It delivers the sharp sweet-sour-spicy profile characteristic of Peranakan cuisine.
Crisp fried salted egg chicken wings are coated in a textured salted egg yolk sauce and finished with curry leaves and chili. Hainanese chicken rice balls reinterpret the classic into bite-sized portions served with fragrant rice and scallion sauce.
To further showcase the richness of Malaysian cuisine, the menu also features two Southeast Asian staples. Hainanese chicken rice is served with chicken cooked in broth infused with ginger, garlic and spices, alongside scallion-ginger sauce. Laksa noodle soup features a rich broth simmered with shallots, galangal, dried chilies, tamarind and aromatic spices, served with egg and seasonal vegetables.
For the chefs, the collaboration is rooted in personal memory as much as technique. Anas said his culinary journey began with inspiration from his mother and reflects Malaysia’s multicultural food heritage.
“The beauty of Malaysian cuisine lies in the incredible depth created by our multicultural heritage,” he said. “We hope guests in Taiwan can discover the street food flavors and family memories that shaped us.”
Kelvin, who specializes in Cantonese cuisine and Hong Kong-style dim sum, said each dish carries a personal narrative. “Every dish tells a story from home,” he said. “By combining familiar classics with refined craftsmanship, we hope to offer more than just great food — we want guests to experience the warmth, diversity and vibrant spirit of Malaysia.”
