IN-DEPTH REVIEW of Oldest Malaysian Restaurant in Elmhurst, Queens, NYC, TASTE GOOD MALAYSIAN

[@salmonfire]

Wow never seen this Cuisine before. And omg the seafood dishes, amazing. I could eat here for weeks trying all the dishes out!

[@minutereviewshow]

It was very nice and amazingly affordable!

[@ramencurry6672]

Looks amazing. Haianese chicken rice is one of the greatest dishes. If it had the Cantonese style ginger oil sauce on the side, I would probably give it a 10 out of 10 score.

[@jnet132]

Sizzling Bean Curd is amazing.

[@jadehom8067]

Great review...all the food looked amazing...enjoy and have a great weekend ❤😊

[@minutereviewshow]

Thank you😀😀😀!

[@Topsecret888...]

Roti canai are no longer hand tossed. You can purchase those from the frozen section in your local Asian grocery.

[@bongpay]

Thanks for you food review, I too is from Queens, NY and I have been making notes of all the restaurant you been to. One question, for the Sambal Squid dish, you mentioned that the squid has been treated and soften, can you explain that process? I'm just curious. Thanks

[@minutereviewshow]

Thanks for watching and I apprectiate it! Yes, when proteins are treated it's usually with baking soda to tenderize. Some places are use it heavily, some less, To a lesser extent, sometimes corn starch is used.

[@Beyondesp]

I want to try this place but finding parking in the area is always so tough !

[@minutereviewshow]

We found paid street parking, I think it was $2 / hr.

[@gotrice101]

Roti Canai (Cha-Nai) is literally translated to Indian Bread in Cantonese. Places that use Paratha instead of the Tisu just doesn’t hit the same for me.😂 Inside the Pohpiah is sauteed jicama was what you thought was vermicelli or daikon tasting.

[@minutereviewshow]

Thanks so much for the translation and background! Using paratha for this dish would be criminal! Also thanks for clarifying on the pohpiah. The filling was so unfamiliar to me, but now I'm wondering if this version is what is available in Malaysia.

[@gotrice101]

@ same filling(s) used in Malaysia, difference appears to be the size. Larger here.

[@areebachewa8318]

I dont think they wrap with Jicama as when cook for a long time is suppose to have sweet taste they use Daikon and they is no flavor and doesnt taste good at all

[@gotrice101]

@@areebachewa8318 he isn’t familiar with jicama so that what it may taste like to him. I never seen Malaysians use daikon for pohpiah only for daikon cake, but maybe they mixed it in for cost efficiency.

[@areebachewa8318]

@@gotrice101 Trust me I love pohpiah and they put daikon as you have mentioned for cost efficiency that is the reason the taste is very bland and not from the sweetness of the Jicama when they simmered it for sometime to soften it where it suppose to be ..

[@gothamistsoong6473]

you are brave to try a C-rated restaurant!

[@minutereviewshow]

C for courage.

[@gotrice101]

It’s just a letter. C stands for did not pay Cash to health inspector😂

[@krissykok1986]

Even if they are C rated, they are one of the top 3 authentic Malaysian oldest restaurant. The other 2 are at flushing, Ah wan and Malay restaurant on 40th st flushing is considered number one

[@Beyondesp]

​@krissykok1986 does ah wan go by another name ? I cant find that one. I see papparich on Google maps but unfortunately I know they are closing this weekend. And the Malay restaurant is right next time the lirr ?

[@krissykok1986]

@@Beyondesp ah wan is across the library, if you are standing in front of the library facing the lirr/ subway, Ah wan us on the right, next to the pho vietnamese store. Their roasted duck and char siew is good.