Posts Tagged With: Indonesia

Gourmet Malaysia (the sequel)

One of my university friends and I went to Gourmet Malaysia for dinner this past Friday. She’s never had Malaysian or Singaporean food before and I had a slight craving for stingray. We had ikan bakar ($16.99), Penang fried kway teow ($7.80), teh tarik ($2), rojak ($5.99) and roti cannai with beef curry ($6.99). I wanted to order Murtabak however it’s only available on the weekends; only the roti cannai is available 7 days a week amongst all the menu items listed under the Roti/Prata section.

Rojak

Rojak

Rojak is slightly spicy with lots of peanuts, fruit and vegetable salad. It’s quite common in Singapore, Malaysia and Indonesia. If you don’t like spicy foods or if you’re allergic to nuts I wouldn’t recommend this dish for you. The version at Gourmet Malaysia has mango, pineapple, cucumbers and pears with belacan (shrimp paste) sauce and peanuts. I preferred the version at Restoran Malaysia more however the version at Gourmet Malaysia has the right amount of spiciness in comparison to the one at Restoran Malaysia. Both versions are lacking when compared to the rojak I’ve had in Singapore, Malaysia and Indonesia. My friend liked the rojak, she thought it may have expanded her appetite because of its strong taste with a hint of sourness.

Roti Cannai

Roti Cannai

Roti cannai with beef curry is flatbread made from oil, flour, water and ghee that’s dipped in beef curry which has pieces of beef, onions and carrots in it. It’s as authentic as the ones I had in Malaysia and Singapore. I enjoyed it alot although the beef has slightly too much fat for my tastes and reminds me of beef brisket. My friend absolutely loved the roti cannai. She would order it the next time she goes there. She likes the fact that the beef curry wasn’t very spicy for her. I have a higher spiciness tolerance than she does. What she finds spicy, I don’t; what I find somewhat spicy, she finds very spicy so it was nice that she was able to enjoy the dish.

Teh Tarik

Teh Tarik

 

I was extremely disappointed with the teh tarik at Gourmet Malaysia. It tasted like instant teh tarik mix rather than real teh tarik. I preferred the teh tarik at Restoran Malaysia and at Lion City Restaurant. I would not recommend getting this drink at Gourmet Malaysia.

stingray

stingray

The Penang fried kway teow is just as tasty as last time although there wasn’t as many calamari rings as last time. My friend liked the fried kway teow. The ikan bakar is smaller than the one I had last time and it’s more charred in comparison. My friend liked the stingray although she said that it tasted like overcooked fish. Basically it’s not as delicious as the stingray I had my first visit there.

The first time I went to Gourmet Malaysia was on a weekend for lunch. The second time I went to Gourmet Malaysia was on a weekday for dinner. I felt like the quality is mixed. Both times I was given a pot of tea however my first time there I also got a bowl of soup. The first time I went I liked the chendol, fried kway teow and ikan bakar. The Hainanese chicken rice and poh pia were ok. The second time I went I liked the rojak, roti cannai and fried kway teow. The ikan bakar was ok but the teh tarik is extremely disappointing. Overall I had a more enjoyable first experience. Hopefully my future third visit wouldn’t be disappointing.

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Categories: Canada, Cuisine, Food, Malaysian/Singaporean/Indonesian, Restaurant Review, Scarborough | Tags: , , , , , , , , , , , , , , , , , , , , | Leave a comment

Restoran Malaysia

Say, for example, you want to travel and you love food; but you don’t have the money. The next best thing to travelling is finding the authentic restaurants for whatever country you want to visit but can’t. Restoran Malaysia in Richmond Hill serves fantastic Malaysian, Singaporean and Indonesian food. They have a fairly wide selection and they serve halal food. The word Restoran is the Malay word for Restaurant.

 My friends and I went to Restoran Malaysia during Reading week for lunch. Restoran Malaysia’s food is pretty good, all things considered. My friends and I had the teh tarik ($4), Indonesian nasi goreng ($8), fried kway teow ($7.50), Penang rojak ($10) and bobochacha ($5).  

Fried Kway Teow in Singapore

Fried Kway Teow in Singapore

Fried Kway Teow at Restoran Malaysia

Fried Kway Teow at Restoran Malaysia

The fried kway teow (or char kuay teow) dish comprises of flat rice noodles, soy sauce, egg, shrimp, bean sprout, chives, and orange garnish. I was slightly disappointed with the fried kway teow (the dish didn’t have the different kinds of noodles or chinese sausage or fish cakes and the colour was too light-the soy sauce should be darker) since I was comparing its authenticity to the fried kway teow in Singapore (against the best of the best in Singapore). On the whole though, the fried kway teow was good.  

Rojak in Singapore

Rojak in Singapore

Rojak at Restoran Malaysia

Rojak at Restoran Malaysia

The Penang rojak comprises of fruits, vegetables, and tofu covered in a shrimp paste dressing with crushed toasted peanuts. The rojak was great. I preferred if it was slightly spicier but on the whole, it tasted pretty authentic to me. Of course, I only had Singaporean rojak which may be slightly different than Penang rojak since it also has fried dough stick in it. If you have any kind of nut allergy, I don’t recommend this dish for you.

Nasi Goreng at Restoran Malaysia

Nasi Goreng at Restoran Malaysia

The nasi goreng comprises of fried egg, chicken, shrimp, vegetables, fried rice, shrimp chips and orange garnish. The Indonesian nasi goreng was good although it’s not as spicy as the ones I had in Indonesia.

Bobochacha at Restoran Malaysia

Bobochacha at Restoran Malaysia

The bobochacha comprises of sweet potato, taro, cassava, sago, coconut milk, palm sugar and pandan. The bobochacha was better than the ones I had in Singapore.

Teh Tarik at Restoran Malaysia

Teh Tarik at Restoran Malaysia

Teh tarik literally translates to pulled tea. During the tea preparation, you would transfer the tea between two cups quickly and thus, a “pulling” effect occurs. This pulling effect helps make the tea smooth and quickly cools it. Teh Tarik comprises of black tea, condensed milk and evaporated milk. The teh tarik is definitely very authentic and a must-have!

I went there again with my friend and her family in April. This time we had satay (mutton ($15), beef ($14), and chicken($12)), fried kway teow ($10), gado-gado ($7), chicken murtabak ($6.50), roti canai/prata with beef curry ($9) and with chicken curry($8.50), mango salad ($8), Singapore laksa($10), teh tarik ($4), teh halia ($5), kek lapis ($5) and bobochacha ($5).

Chicken Satay at Restoran Malaysia

Chicken Satay at Restoran Malaysia

Beef Satay at Restoran Malaysia

Beef Satay at Restoran Malaysia

Mutton Satay at Restoran Malaysia

Mutton Satay at Restoran Malaysia

The satay was good. It’s exactly like the satay served in Singapore, with the peanut sauce and the side of cucumbers. I don’t have a preference between mutton, beef or chicken although I did find the beef to be quite chewy. Satay itself is basically BBQ meat on a stick.

Gado Gado at Restoran Malaysia

Gado Gado at Restoran Malaysia

The gado-gado was slightly spicy but quite delicious. The gado-gado is composed of bean sprouts, cucumber, hard boiled egg, fried tofu, jicama, peanut dressing and shrimp chips. The shrimp chips is slightly different from the shrimp chips that you would find in the dish in South East Asia.

Mango Salad at Restoran Malaysia

Mango Salad at Restoran Malaysia

The mango salad was ok. The mango salad has green mango, shallot, sweet pepper, chopped sundried shrimp, toasted peanut and Thai vinaigrette.

At Restoran Malaysia Top: Prata with Chicken Curry Bottom: Chicken Murtabak

At Restoran Malaysia
Top: Prata with Chicken Curry
Bottom: Chicken Murtabak

At Restoran Malaysia Top: Prata with Beef Curry Bottom: Chicken Murtabak

At Restoran Malaysia
Top: Prata with Beef Curry
Bottom: Chicken Murtabak

The chicken murtabak is a stuffed roti and it’s stuffed with chopped chicken, spices, onion and eggs. The chicken murtabak was good. It’s not as authentic as the ones I had in Singapore since the ones served in Singapore  come with a large bowl of curry so you can dip the murtabak in it then eat it. The one served at Restoran Malaysia doesn’t  come with curry or any kind of sauce. Luckily, we were able to dip the murtabak in the curry sauce for the roti so it became fairly authentic to me.

The prata with beef curry and the prata with chicken curry were both good. It was as authentic as the ones I had in Singapore. There were pieces of meat in the curry sauce and the roti was crispy.

Laksa in Singapore Left: Singapore Laksa Right: Assam Laksa

Laksa in Singapore
Left: Singapore Laksa
Right: Assam Laksa

Singapore Laksa at Restoran Malaysia

Singapore Laksa at Restoran Malaysia

Singapore laksa is comprised of Miki noodles, chicken. tofu, fish cake and beansprouts in a shrimp based laksa broth. It was enjoyable although it wasn’t as authentic as the ones I had in Singapore. There were more toppings in Singapore and it’s spicier in Singapore.

At Restoran Malaysia Left: Teh Halia Right: Teh Tarik

At Restoran Malaysia
Left: Teh Tarik
Right: Teh Halia

Teh halia means ginger tea in Malay. I had the ginger milk tea. It was just as authentic as the ones I had in Singapore. It had a strong ginger taste and smell. I really enjoyed it. My friend had the teh tarik and she loved it.

At Restoran Malaysia Side: Kek Lapis Center: Bobochacha

At Restoran Malaysia
Side: Kek Lapis
Center: Bobochacha

Kek lapis is spice layered cake. It originates from Indonesia and was brought to Malaysia where it’s served on special occasions. Kek lapis comes in many different colours and patterns. It’s made with butter, flour, eggs, spices, baking powder, caster sugar, vanilla essence and condensed milk. The one at Restoran Malaysia is authentic if on the plain side.

Overall, I felt that the quality of the food for both of my visits were delectable and the service was good. I would definitely go back there again =)

Categories: Canada, Cuisine, Food, Malaysian/Singaporean/Indonesian, Restaurant Review, Richmond Hill | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

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