The canvas and aluminum eaves

of this neighborhood Nasi Kandar

funnel torrents of twilight monsoon rainwater

down irrigation holes in the sidewalk,

while leaks from above send steamy droplets

plummeting onto the scratched stainless-steel tables

and into steaming mugs of teh tarik.

All the seated patrons, and standing Tamil-Muslim waiters,

stare out at the swirling sheets of water

as the hefty translucent beads

create a refreshing evening rhythm

beyond the screeching brakes and blaring horns

of traffic-choked afternoon exhaust.

To my ear, this downpour

started out like frenetic bee-bop

but slowly dissipated into

an organic Malaysian acid jazz,

with the hypnotic chopping

of the tandoori chicken

on a thick wood plank

grounding the whole scene in place.

Muslim men in their fez

and Muslim women in their burkas

dip warm buttered naan

into various dahls and curries.

Young Chinese-Malay couples in Western attire

talk and laugh boisterously

in-between sips of their lime sodas

and tearing off pieces of roti.

Looking down at the naked bone

nestled between my fingers,

I notice my cuticles are painted bright red

from the charred spiced ayam skin.

Yet all our hands are stained with sustenance here,

it’s what links us pilgrims together

in this improvised shelter

on this monsoon jazz night.

Locals, foreigners, and immigrants alike,

who can tell where our roots divide

in the muddy jungle soil

of this modern Asiatic city

with its dense sultry flora

all saturated by moisture.

Reading Notes

Nasi Kandar is a traditional Malaysian dish from Penang consisting of steamed rice served with various curries, side dishes, and gravies. (Many open-air neighborhood eating places in Kuala Lumpur simply have the words “Nasi Kandar” in big bold letters on their signs. Thus, it could be discerned that although the term directly refers to a popular Malaysian dish, it also implies a type of blue-collar eating establishment that serves nasi kandar along with other popular local foods such as naan and tandoori chicken, while having affordable prices and a sociable atmosphere.)

Teh Tarik is made by combining boiled black tea with sweetened condensed milk by “pulling” or continuously pouring the contents between two mugs until the brew becomes thoroughly mixed and frothy. It is traditionally enjoyed in humble establishments like outdoor tea stalls, curry shops, and nasi kandars.

Roti Canai is an Indian flatbread usually accompanied by dahl and curry gravy for dipping.

Ayam is the Malay word for chicken.