Chai Whai: Introduction

 

The Malayan Peninsula with it’s small kingdoms and chiefdoms has a long history of trade with merchants from India. These traders have come and gone over the centuries bringing with them influences, which can still be seen in the culture and food of locals. However it was not until the 19th century, that mass migration took place. Rubber seedlings were found to grow successfully in this equatorial land, and much needed manpower was recruited from India for the burgeoning rubber industry. Many Indians, Tamils from South, Punjabis from the North, and other Indians from Gujarat and Sindh were employed. Despite the mass exodus of Indians returning to India after Malaysia’s independence in 1957, many stayed on and today Indians constitute the third largest ethnic group.  Indian food is now not only very Malaysian; unique and new versions of Indian food, not found in India, have ultimately been created. Chai Whai captures this essence and provides innovative cuisine in a tradition style.

 

They say that the proof of the pudding is in the eating but I think with today’s changing tastes, we should say the proof of the curry is in the eating. You will realise the true impact of this phrase when you experience the Chai Whai atmosphere. Not only is this an experience in taste but also in culture and environment. From the moment you walk in, to the time you leave, you will be surrounded by the ambience that Asia style service brings. Chai Whai invites all those who are looking for an Asian dining experience like no other. We look forward to welcoming you.   Ihtriam Mustafa Director