Inspired by the rich legacy of Malaysian cuisine, Ten Years was created to bring our nation’s most loved dishes under one roof.
For the love of Malaysian food, the founders of Ten Years travelled all over Malaysia in search of the best local cuisine from well-loved recipe owners.
According to one of the founders, Victor Bong, while the queues get longer as people continue to flock over to taste the food, the original recipe owner faces an impending and inevitable threat – finding a successor for their business.Thus, Ten Years was created with the dream to preserve Malaysian food culture by passing it on to the next generation. Each recipe owner was curated based on their reputation as a historical figure and state representative, proven track record with long queues and media endorsement.
To ensure a fair and sustainable partnership, each recipe owner will receive a contribution from every plate of their food sold.
Currently, Ten Years has a combined legacy of 270 years from 8 recipe owners, in a pork-free environment. All recipes are delicately preserved and managed to ensure 85% similarities in terms of taste while acceptable to both local and international markets.
Vincent and team aims to collect signature recipes from all 13 states in the coming years.
Diving right into the food, we first took a sip of this refreshing blend of Sprite, asam boi, calamansi juice and a rim of salt, named the Ang Mo “Kat Chai” – perfect for a sweltering day.
Next up, we dug into the 3 Color Rice – as much a delight to the eyes as it is to the tastebuds. The dish features sweet sour ayam bumbu from Sabah, acar, keropok lekor, crispy anchovies, crunchy nuts and a fried egg, served with three layers of colourful fragrant rice.
Another bestseller in Ten Years would be their vibrant Nasi Kerabu from up north in Kelantan. Did you know? The proper way to eat Nasi Kerabu is to first slice up the salted egg and mix all the vegetables, herbs and spices together with the rice. The fresh beansprouts and long beans make for a crunch in each bite while the fragrant Thai basil leaves and homemade spiced chicken completes the experience.
Next, we headed West for some Terengganu-famous Nasi Dagang by Kak Pah. Word has it that this dish is so good that it gets sold out within 3 hours each day. Nasi dagang is traditionally served with Ikan Tongkol or mackerel in a spicy coconut sauce, served with raw acar, tofu, fried egg, anchovies and nuts. The sauce is rich and flavourful, and if you’re a fan of seafood, you’ll love the soft, tasty fish.
We then headed further north to get a hold of the famed Tiger Char Kuey Teow with 60 years of history. The prawns were juicy, succulent and flavourful, bean sprouts were fresh while the rice noodles not too spicy – just the right balance for our taste.
Taking inspiration from local favourites, Ten Years also created this monstrous Kopi Cincau Float – which is exactly as it’s name suggests!
For a non-caffeinated option, the Milo Dinosaur is right up your alley, with a heaping scoop of Milo powder and condensed milk in each cup. Juice fans can opt for the cooling Fruit Punch which comes in a serving for two – infused with watermelon, mint, lemon and lime juice to go with your main meal.
Did someone say…dessert? Ten Years put their own twist on the humble Apam Balik – turning it into a treat on it’s own with a scoop of Vanilla ice cream, banana and chocolate drizzle. Sinful…but we can hardly resist!
To try out all of the other heritage dishes, drop by Ten Years @ LG2.52!
For more information, locate them on Facebook 🙂
GIVEAWAY
To kickstart your food discovery journey with Ten Years, here’s how you can win a RM30 Ten Years voucher! We’ve got 10 vouchers to giveaway.
Simply tell us in the comments section below: My favourite Malaysian food is…
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