Tried out a new Malaysian restaurant, the chef is from Kuantan, so his is a more East-Malaysian style.

The dish that either makes or breaks a Malaysian eatery for me is Laksa. Preferably coconut-based laksa with prawns. The cook/chef uses ground prawn heads in the broth, a definite YES!

I'd give this an 8/10 . . . very good, indeed.



My wife had her 'make or break' dish, Nasi Lemak with chicken, pandan rice . . . the fried chicken was a bit funky but worked out quite nicely. She gave this dish the highest mark I can remember, 9/10. (Oh, the sambal was also very good and quite spicy)



Then came our youngest with her 'm.o.r.b.', Hokkien Mee . . . Malaysian style with black sauce . . . I prefer the Singapore prawn mee with white sauce . . . Unfortunately there was far too much pepper in it . . . the cook/chef tasted it and agreed - made a new one and it received an 8/10.





All in all a very good meal - sadly it was very filling as we went to a fabulous restaurant for dinner that night . . . coming up in the 'Dinner' thread.