"Worth a visit. Our visit was fine. Our party of 10 was treated great. The staff and especially our waitress were very attentive and offered excellent advice. I like to have a taster as a wine with Asian dishes. I saw no one on the menu and they showed on the Alsace wine of Hugel called Gentil. A mixture of Alsatian grapes including whipped it was a perfect choice. The great part is that the sommelier came back with an expression from the Internet describe the wine in detail. That's beyond and beyond! To the food. We started with 20 satay sticks divided between lamb and chicken. They seemed to have been fried in oil instead of being grilled Thai. It added a shame that was very beautiful. The diving sauce had peanuts but was much less in your face peanut taste than most Thai versions. We also had Roti Canai, a grilled flatbread served with a curry. We've shared a lot of entrees. Highlights were the Sambal Tumis Shrimp, which was quite fiery and fast awakened okra, which had no slenderness and were really crispy. This is the way to eat okra! Asparagus tofu, black pepper beef and ginger copper were all excellent. We had two noodle dishes with seafood in each and two rice dishes, the house special fried rice and vegetables fried rice. I liked that both were fried with a fried egg. Every single duck was well prepared and tasteful. Dessert in Asian places can be strange. This is no exception. On the safe side they have fried bananas with coconut ice cream and bread pudding both are quite easy to enjoy for western palates. But some of the authentic Malaysian desserts fall in strange places. Shaved ice cream with aiyu jelly, corn, red beans, cane syrup can be a real flavor confusion. Sometimes sweet, sometimes remember beans and corn. It's just not your normal dessert. But the local desserts were interesting to try. All in all, we had a fabulous evening and would recommend the restaurant to everyone to look for something else."
Laksa
