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At Tiger Palm, fragrant dishes from the streets and kitchens of Penang have been carefully recreated with the highest quality ingredients, sourced both locally and overseas. Rich curries, soft rice noodles, crispy bites and fresh fish are inspired by Chef Will Meyrick’s travels, his in-depth research of Malaysian cuisine and his close associations with some of the regions top chefs. The spices, flavours and soul of Malaysia have been transported to Bali.