Do not be alarmed if you see billowing smoke ahead of you as you walk among the bustle of Petaling Street. The smoke is likely coming from a large drum of roasting chestnuts. Watch as the arm rotates the berangan over a bed of hot stones or charcoal until they turn a reddish mahogany brown. When they slightly cool, purchase a bag, add some salt and peel away the skin to reveal the tan center. You are in for a delicious snack. The Chinese have enjoyed these treats since the 5th century BCE.