The journey begins with a three-part appetiser as an introduction to the three regions. Kiri bath, a Sri Lankan dish made with rice and anchovy sambar, is also an homage to the quintessentially Malaysian dish of nasi lemak. The second component of the dish is a miniature banana leaf (another Malaysian staple) crafted in chlorophyll-based false meringue and topped with tiny portions of sides typically presented in a traditional banana leaf meal. Then, the Tamilian curd vada completes the tasty trio – a fried lentil batter rolled with dehydrated yoghurt, and filled with lentil and coconut chutney.
