Amuse Bouche

Three bite-size miniatures are composed in correspondence to three signature Malaysian dishes, which are also the favourites of the three Malaysian musicians. Like the Proustian Madeleine, food possess scent and taste that transform into a bridge leading to memories, and these three made their way to the fragments of childhood, as they delve into a spoonful of flavours that unlocks the past. The premiere also exhibited three oval paintings (Oil on canvas, 10cm s 20.3cm) by Malaysian artist Siaw Lyn Ling in correspondence to the three movements, each driven by a personal association with the dish: Kangkung Belacan belacan / kangkung / garlic / dried shrimp / red chili peppers ‘I eat so much that I got cramps as a kid.’ – IAN Char Kway Teow rice noodle / egg / fish cake / prawn / dark soy sauce ‘It used to be my family’s late-night snack when I was young. The vendors have been selling char kway teow for a long time.’ - HSUAN Ang Ku Kuih glutinous rice /flour / mung bean / pandan / banana leaf / sugar ‘My mom would buy it for me almost every day to bring to school. I didn’t know the filling was mung bean for the longest time, until I wanted to try to make it (although I still haven’t attempted). I love red bean already, but this mung bean paste is not just sweet, it also feels savoury. And I think the colour combination looks the best with pastel green shell with the mould and pastel yellow filling on the inside. It’s nice to look at. It fills you up, so sometimes one is just enough, but not so much you cannot have your next meal. And there’s the satisfaction of tearing the banana leave off the kuih and getting a clean slab at the bottom (without breaking the kuih). - SOPHIA