KUALA LUMPUR - It is lunchtime at the Wangsa Ukay restaurant in suburban Kuala Lumpur, and regulars are coming in for local favorites like roti canai, chicken curry and tea tarik, the sweet, milky drink that is ubiquitous across Malaysia. The owner, Muneandy Nalepan, has time to stop and talk for now, but when peak times hit on weekends, he and his wife must pitch in to help clear tables. He used to have a staff of 120 - almost all foreigners - working in his five restaurants across the city....
Full Story: The New York Times
