Cooking class experience — learning Roti Canai properly

I took a cooking class specifically to learn how to make Roti Canai correctly. The instructor explained why galangal is used the way it is — something I'd never understood from just eating it. The fragrant and aromatic result when you make it yourself is different.

Penang is considered the food capital of Malaysia and rivals Singapore for hawker excellence. We learned how a Baba Nyonya Peranakan restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of fresh sugarcane juice. I've made it three times since and each time it improves. Highly recommend the cooking class approach.