As co-owner Chris Yap told Tucson Weekly in 2006, "We want to establish Malaysian cuisine as world-class, affordable cuisine." To introduce diners to the gustatory mélange of Malaysian culture, which includes influences from southeastern Asia, India, and China, the chefs rely on generations-old family recipes. Coconut cream, turmeric, cumin, ginger, and spicy shrimp paste lend these recipes their distinctly pan-regional flavors, appearing in fiery curries as well as savory orders of lemak. Brimming with meats such as beef, scallops, or salmon, the generously portioned dishes are served family style, which allows them to better feed small groups of diners or wind-up chattering teeth. The atmosphere in which diners enjoy this globally inspired fare features mellifluous background music and dim lighting, an aesthetic unity that makes the ambiance elegant and comfortable.