These rolled, sliced noodles will eventually find their way into laksam, a version of the Malaysian spicy noodle soup, laksa, that's native to the country's northeast coast. They were especially toothsome when wetted down with a coconut-milk "gravy," as you can see from the photo of my sampler, below. Also shown: a bowl of Johor laksa, bolstered by extra-thick gravy and half a hardboiled egg; roti jala, lacy rice-noodle sheets that I used to snag pieces of chicken and mop up its curry; silky green kueh bakar and starchy yellow bingka cassava cakes; the porridge table, including a durian-enhanced bubur kacang, closest to the camera; and apam balik, sweet pancakes filled with corn, peanuts, and sugar.
Banquet Hall, Permanent Mission of Malaysia to the United Nations
313 E. 43rd St. (First-Second Aves.)
Sponsored by the Ladies' Association of the Permanent Mission of Malaysia in New York