MASTER bread makers from the Banana Leaf Curry House strutted their stuff on centre stage at the Hong Kong Food Expo to help raise money for World Vision. They kneaded, rolled, twisted and tossed their dough into the hearts of hundreds of people who pulled themselves from other food stalls to watch the special techniques of making paratha and teh tarik, or pulled tea. The cooks were brought in as part of a stall that Anthony Cheung, the executive director of the popular Malaysian restaurant chain, organised for the expo at the Hong Kong Convention and Exhibition Centre. Mr Cheung has also extended his generosity to Hong Kong's diners: when his customers complained that the Causeway Bay branch was too crowded, he sought out new premises in that high-rent district. He said a second Causeway Bay branch would be one minute's walk from the Jaffe Road restaurant, and would open on September 15, making it the fifth in the chain. ''I know customers say my restaurants are crowded, but even in Paris good restaurants are crowded. It is a good atmosphere,'' he said. Mr Cheung has been responsible for tempting the palates of Hong Kong diners to the true taste of authentic Malaysian cuisine. He said the idea for the Banana Leaf Curry House came about when Malaysian friends complained they could not get authentic Malaysian food in Hong Kong. What is authentic Malaysian cuisine? It is a cultural melange, reflecting the influences of Indian, Chinese, Malay, Sri Lankan, native Malaysian, Portuguese and Middle Eastern cuisines. It relies on fresh fruit and vegetables, seafood, a wide variety of herbs and spices, such as black pepper, chillies, curry paste, tamarind and lots of coconut milk. Popular dishes include the Malay specialty satay - skewered pieces of meat, barbecued over burning charcoal and eaten with chunky peanut gravy - curries and laksa, rice and noodles. Mr Cheung has 84 chefs working in his restaurants, all recruited from Kuala Lumpur. Many are Tamils. The waitresses are Thai. In another move to authenticate the Malaysian dining experience, the Banana Leaf Curry House serves food on specially cleaned banana leaves imported from Thailand. Mr Cheung said: ''Just like the dai pai dongs in Hong Kong, in Malaysia there are cooked-food stalls everywhere. The food is served on banana leaves instead of plates.'' Although Hong Kong diners took some time to get used to this, the Malaysian tradition has almost become a local tradition. Mr Cheung said diners actually complained if food was served on plates. However, the Malaysian tradition of eating with fingers had not been as enthusiastically adopted in Hong Kong, he said. Mr Cheung said spicy crab with curry paste and fish-head curry were popular dishes. So was the range of Indian-style bread cooked on the grills in front of the diners in a display of showmanship that would make Barnum himself proud. Roti and paratha are fluffy, melt-in-your-mouth flat breads that are delicious for mopping up the rich gravies of curries. Roti may be savoury, sweet or plain. alternatively flavoured with banana or sardine.