Right in the heart of downtown Kuala Lumpur is the neighbourhood of Kampung Baru.
A short hike from the Petronas Twin Towers, the village is touted as a "living museum" of the Malay rural life.
The history of Kampung Baru stretches back 110 years to when the country's British colonial masters moved Malay settlers there, off agricultural land they wanted to develop for other purposes in the new capital.
After the British left Malaysia, Kampung Baru continued to be a Malay only area, and at times the focus of Malay nationalism.
Today, it remains an idyllic village despite the knock of development at its doorstep, as its location is within the city limits and it is easily accessible. With its narrow streets and wooden homes, Kampung Baru belongs more in the city's past than present.
The month of Ramadhan is an important celebration in Kampung Baru. Illuminated by an array of lights and festive songs, this sleepy enclave springs to life as it hosts one of Kuala Lumpur's most extensive bazaar - more than 200 food traders sell delicacies for Muslims to break their fast.
Noisy, crowded, humid and at the same time, bustling and intriguing, it provides an authentic encounter with the rich culture and heritage of Malaysia, and exemplify the 1Malaysia spirit.
Huge colourful umbrellas and plastic canopies pop up as early as 1pm around Jalan Raja Muda Musa as hawkers set up stalls.
For small-time traders, this is the only time of the year when they can reap good profits by selling authentic mouth-watering Malay delicacies.
Traditional Malay cuisine is the top draw here, with classics such as rendang, kuih muih, air bandung, fried noodles and satay. Other popular snacks include roti canai, chicken and beef murtabak, noodle dishes like mee kari, mee goreng, laksa Penang and Johor and laksam Trengganu and Pahang.
You can also find Ramadan staples such as ketupat, lontong and lemang - various forms of rice wrapped in banana or coconut leaves and sold along with serunding, a sweet-and-spicy coconut or meat floss. Other rice dishes are special fried rice, tomato rice, butterbean rice, nasi campur or mixed rice and nasi kerabu, a blue-rice dish with spicy undertones and fragrant flavours.
Another favourite here is Bubur Lambuk Agong, a porridge made from rice, coconut milk, spices and herbs. It is often prepared and distributed free to the public during the fasting month at mosques, and sold at the bazaar.
Who can resist Malay salads such as kerabu mangga, kerabu pucuk ubi and kerabu pucuk pisang? Not to mention the various ulam-ulam and sambal like sambal belacan, sambal kelapa, tempoyak, budu and cincaluk.
A selection of pickles such as mango, papaya, kedondong and buah salak are provided to whet appetites as well as to help in the digestion of some of the very rich food.
Traditional kuih such as pulut panggang, lepat pisang, putih naga, tapai ubi and tapai pulut will please those who love dessert.
For sweet broths, try the santan-rich pengat pisang, bubur kacang with durian and cendol.--Courtesy of Borneo Bulletin