From Malay Garden to Table is a lively, inter-generational narrative by a Malaysian Muslim mother and son duo. It chronicles the transformation of a tropical garden, evolving from fragrant to edible, from ornamental to herbal, and from conventional beauty to organic cultivation. Featuring over forty inventive recipes for sambals, ulam, kerabu, gulai, and desserts crafted from homegrown greens and flowers, the book offers a culinary journey rooted in their garden's bounty.

Executive Chef Nurilkarim of Jawi House, a Michelin-selected restaurant, shares his culinary odyssey, starting as a commis and venturing to establish his own eateries. Embracing the principles of permaculture, he enriches Jawi Peranakan cuisine with organic Malaysian flavours, incorporating Malay salads, ulam, and kerabu.

Prof Emerita Dato' Seri Dr Wazir Jahan Karim delves into Penang Island's shifting landscape, tracing its transition from traditional Malay gardens and early kitchen potagers to contemporary urban patterns. She explores the culture of fragrance and investigates the culinary and medicinal uses of edible plants and herbs. With a passion for food anthropology, she illustrates how blending aesthetics with functionality can cater to a broader community of natural food enthusiasts.