The name of the restaurant takes after the ambiance of the restaurant, adorned with vintage photos of the city set amidst the present backdrop of today's Kuala Lumpur and will be manned thrice weekly by the students themselves. Gradually the students will get involved in its business operations once the restaurant is in full swing to coincide with the core essences of the "Real World Practice" that combines learning alongside with practical experiences.
Being a number one fan of Malay delicacies, I was definitely in for a real feast. Indeed it was like a walk down the memory lane. The traditional dishes such as the sambal belacan, spicy authentic dips, ubi kayu with sambal ikan tamban, pengat durian, sambal udang petai, asam pedas and kuih-muih/cakes are those I always drool over and wouldn't miss since I was young. Even until today, if possible, a dip of sambal belacan is a must for almost every meal.
Indeed it was a pleasure to be present at the soft launch. Thank you very much for the invitation.