The word “dessert” originates from the French word desservir meaning “to clear the table.” From mousse and macarons to crème brûlée French pastry chefs generally specialized in sweet treats that were served as the final course.
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KL'S BEST DESSERT SPOT (MUST TRY!) 🍫🇲🇾 #shorts
While the word pâtissier can be translated as pastry chef pâtissiers also took on the role of boulangèr (baker) when they were absent. In some kitchens there were further specializations: confectioner (sweets and petit fours) glacier (frozen and cold desserts) and decorator (showpieces and special cakes).
In Malaysia a country in the heart of Maritime Southeast Asia that is home to many ethnic groups religions and cultures there are no hard and fast lines between ‘pastry’ and ‘dessert’. With so many culinary influences there is also no uniform tradition that dictates whether desserts should be sweet or savoury or whether they should be served after the main course.
The Malay word kuih is an example of the broad and flexible concept that shapes the local concept of "dessert". Kuih is distinguished from nasi (e.g. nasi lemak and nasi dagang) in that it is a small snack rather than a full meal. However it can be eaten in the morning during tea time or after dinner.
