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2014-01-25
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New Year Eve, we escaped from the crowded and crazy 'upgraded' New Year Eve dinner in Wanchai, for a different and little warm dining environment for our tongue, stomach, and brain Sabah Malaysia Cuisine, quite traditional Hong Kong restaurant layout, a little bit crowded while peak time, served by 40s/50s nice gentlemen who are always willing to make some recommendation to the clients, very nice guys. Restaurant offers traditional Malaysia foods and drinks, and it's recommended by famous local
New Year Eve, we escaped from the crowded and crazy 'upgraded' New Year Eve dinner in Wanchai, for a different and little warm dining environment for our tongue, stomach, and brain Sabah Malaysia Cuisine, quite traditional Hong Kong restaurant layout, a little bit crowded while peak time, served by 40s/50s nice gentlemen who are always willing to make some recommendation to the clients, very nice guys. Restaurant offers traditional Malaysia foods and drinks, and it's recommended by famous local food critics, thus we find not less travelers dining there. Basically, it covers all Malaysia signatures and you can even find some local description/dish names on the menu representing different families of curry.
Malaysia Satay (Chicken and Beef) 1/2 dozenEven, it is written like 'Chicken OR Beef', they just don't mind to give you one combination. Very simple dish with fresh-cut onion and cucumber as decoration. As to the Satay, texture is super soft. Chicken is more juicy than beef, which tastes more raw. Without special sauce, it tastes honey-sweet, soooo sweet, and i guess not all people can accept this kind of 'sweet meat'; the sauce mixed with some peanut, garlic and other stuff, makes the flavor richer with more nut flavor.
Beef Rendang 馬來巴東牛肉 (Traditional Malaysian Flavor Sauce)Roti Canai (Plain) 油鬆餅
Signature Malaysia beef cuisine, paired with fresh hot Roti Canai, should be perfect. Beef Rendang forms by a lot thick, creamy sauce mixed with special herbs, nuts; the beef is cooked to be narrowly melted, while you can still feel texture of those slices of dried beef.
Mixed Vegetable in Korma Sauce 古馬雜菜Quite complicated to describe this dish, coz it's not what I expected. The coconut-flavor 'curry' is not creamy enough, nor coconut-impressive. There are a rich combination of vegetables in it and all are well cooked like soft eggplant, juicy and crispy pepper, semi-melted onion and others, while none are well 'marinated' by the sauce. We start to think maybe our tongues are spoiled by the previous strong-taste dish (Beef Randang) so that they cannot work anymore....
张贴
