From Malay Garden to Table is a lively, inter-generational narrative by a Malaysian Muslim mother and son duo. It chronicles the transformation of a tropical garden, evolving from fragrant to edible, from ornamental to herbal, and from conventional beauty to organic cultivation. Featuring over forty inventive recipes for sambals, kerabu, gulai, and desserts crafted from homegrown greens and flowers, the book offers a culinary journey rooted in their garden’s bounty.