The story of

The story of

Drawn by a close friend of the late Tukdin, it captured a place to share the warmth of Malay cooking. What began as a vision on paper would later become a home in London.

Drawn by a close friend of the late Tukdin, it captured a place to share the warmth of Malay cooking. What began as a vision on paper would later become a home in London.

Drawn by a close friend of the late Tukdin, it captured a place to share the warmth of Malay cooking. What began as a vision on paper would later become a home in London.

Bayswater, London. A trainee accountant with a kuali (wok) and a plan.

One day, in a flavourful moment, arwah (late) Tukdin thought to start up an eating place where eating would be an experience like going back home. It was an "eating place" mind, not a vast restaurant as would stretch expenses beyond the reach of a trainee accountant living in a dingy room above a Bayswaterian Asian grocery.

He was adding up the figures and dreaming up condiments, meticulously, sialagogusly, but they didn't add up. So instead, he began inviting friends for occasional slap-up meal, then began to ask what repasts of the past they'd craved for persistently.

The shoe-box kitchen and the kampung taste

Make-do ingredients, unmistakable flavours, cooking from memory

He managed to rustle them up in his shoe-box kitchen, often with make-do ingredients that mimicked the taste of the missing herbs, or the ikan bilis types, or the budu taste of the kampung original.

The bubur lambuk of Ramadan. The singgang of Terengganu. The spicy mix of the northern Mamak curry, each one conjured from memory in a kitchen barely big enough to turn around in.

The shoe-box kitchen and the kampung taste

Make-do ingredients, unmistakable flavours, cooking from memory

He managed to rustle them up in his shoe-box kitchen, often with make-do ingredients that mimicked the taste of the missing herbs, or the ikan bilis types, or the budu taste of the kampung original.

The bubur lambuk of Ramadan. The singgang of Terengganu. The spicy mix of the northern Mamak curry, each one conjured from memory in a kitchen barely big enough to turn around in.

The shoe-box kitchen and the kampung taste

Make-do ingredients, unmistakable flavours, cooking from memory

He managed to rustle them up in his shoe-box kitchen, often with make-do ingredients that mimicked the taste of the missing herbs, or the ikan bilis types, or the budu taste of the kampung original.

The bubur lambuk of Ramadan. The singgang of Terengganu. The spicy mix of the northern Mamak curry, each one conjured from memory in a kitchen barely big enough to turn around in.

Every dish was all

Every dish was all

Every dish was all

about the

about the

about the

feelings

feelings

feelings

The main ingredients

The sensory pillar

The sensory pillar

The main ingredients

The sensory pillar

Malay cooking is a gentle and slow art of heritage. We do not rush the wok, we wait, and let the aromas bloom in their own time.

Malay cooking is a gentle and slow art of heritage. We do not rush the wok, we wait, and let the aromas bloom in their own time.

Tetamu

Tetamu

A home is known not by its walls, but by how it welcomes its guests.

A home is known not by its walls, but by how it welcomes its guests.

In Malay tradition, a tetamu is treated with care, respect, and generosity, because sharing a meal is one of the simplest ways to share a piece of the heart. Here at Tukdin, every table carries that tradition. Every guest is welcomed like family.

In Malay tradition, a tetamu is treated with care, respect, and generosity, because sharing a meal is one of the simplest ways to share a piece of the heart.
Here at Tukdin, every table carries that tradition. Every guest is welcomed like family.

The story continues with you. Come, let's makan (eat).

Let us set the table

Let us set the table