One of the measures of whether a restaurant’s food is good is whether it’s “authentic” — a term that’s a particular favourite of armchair food critics the world over.
Now, as a former Malaysian restaurateur and professional cook, I’ve received my fair share of accolades and criticisms about my own food over the last 27 years.
I generally ignore the opinion and scorecard ratings of self-appointed experts (ie. most Instagrammers and food bloggers) who have never cooked a plate of food for willing, paying customers…
