Crab Rangoon is not originally from Asia. Despite its association with Chinese or Thai cuisine, Crab Rangoon is believed to have originated in the United States. It was likely created in the 1950s or 1960s as part of the American-Chinese culinary fusion that became popular in Chinese-American restaurants. The crispy wonton pockets filled with a creamy mixture of crab and cream cheese have since become a beloved appetizer in many Asian-inspired cuisines. 🦀🥟

Kek Batik draws inspiration from British tiffin, which was brought to Malaysia during the colonial era. The cake is named after the Malaysian batik textile, which is known for its intricate and colorful designs of birds and flowers.