My life is guided by my stomach. I’ll base entire trips off a craving for a specific flavor or dish that pops up in my dreams, leaving my stomach growling in the morning. After country hopping around Asia for the last seven years, my cravings keep me returning to Malaysia.

But what about Japan, Vietnam or Thailand?

Sure, they’re arguably the world’s most beloved Asian cuisines, but the spicy, sweet and wildly diverse flavors of Malaysian cuisine are often overlooked — especially by American diners.

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“It’s a constant challenge to gain interest in something so far away from what’s mainstream or popular when we’re categorized under the oversaturated title, ‘Asian Food’,” says Chef Tracy Goh, chef and owner of Damansara (named after the chef’s Malaysian hometown) in San Francisco. “

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