The Malaya was founded in 1963 by Wong Tai See. A merchant seaman who migrated to Australia from Hong Kong in the 1940s.
Inspired by the aromatic and spice-driven Nonya flavours encountered by Wong See on his Southeast Asian travels, but shaped by the scarcity of exotic ingredients in 1960s Sydney, the original Malaya was forced to create its own unique recipes that challenged the then conservative Australian palate.
Based in Haymarket, close to Sydney’s Central Station and Chinatown, the original incarnations of The Malaya Restaurant were renowned among generations of students, journalists, police and professionals alike. In 1996 Wong See’s son Lance made the decision to follow the direction of the city’s development and move to brand new premises by Darling Harbour at King St Wharf.
Today, the third generation of Wong See’s family continue to serve Sydney diners The Malaya’s unique range of Southeast Asian cuisine, from the original 1963 signature recipes to a spectacular range of seafood dishes that reflect the beautiful waterfront location and contemporary restaurant space.