Spot the kueh on the counter? The striated layers of white and green and red of the kueh lapis? Or coconut-flecked pandan-scented ondeh ondeh, bursting with molten gula melaka? That’s how you know you’re in ripe territory for proper Malay cooking.
Go early on weekends for nasi lemak and traditional drinks including Milo dinosaurs and teh tarik, or bring a crew and load up rendang, satay and char kway teow, plus roti canai stretched, flipped and folded to order. Craving a hard-to-find kueh? Odds are if you ask, they can make it happen.
Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.
Restaurant reviews, news and the hottest openings served to your inbox.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
