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My personal flavor profiles / base flavors are mostly South Indian crossed with southern Chinese. I think there are some interesting overlaps. Either way I don’t think it’s unique to me, entire cuisines have evolved in Southeast Asia to sort of feature those things.

In Singapore / Malaysia there are plenty of Chinese noodle shops that do curry noodles where the curry is really a Chettinad chicken curry with *even more* coconut milk. The other day I was like ‘oh I guess I love idli coz I just love tiny round rice cakes for breakfast, whether it’s in the form of an idli or a chwee kueh’

I know at least 5 Teochew-Tamil people so I often feel like the food in their homes is just all the things I like, together