The Malaysian Food Street at Resorts World Sentosa is one of the interesting places to visit, especially when one is in the Sentosa. Touting hawkers from famous stalls around Malaysia, it promises to be an interesting meal. For a limited time only, from Aug 27 to Sept 9, Auntie Mooi from Penang will be in residence to prepare and serve her Penang Laksa.
This post is brought forward from Monday Sept 3, as the Laksa being featured is here for a limited run from Aug 21 to Sept 9.The interior is designed to have the feel and look of 1970s Malaysia..with details of the painstakingly done on the stalls and facade.
With a stall at KOMTAR, Auntie Mooi is present to prepare the Laksa herself
So is the laksa special? Well, it is prepared with 3 different fish meats, prepared with traditional ingredients like chillis, galangal, lemongrass, ginger flower, tamarind, and topped with finily spliced vegetables, mint leaves, shredded red onions and served with a spoonful of hae ko (prawn paste).
As the dish was served, the aroma hits one's nose...wonderful. A gentle stirring to mix the ingredients looks promising...the noodles were a bit thinner than expected....on tasting the texture is quite good, but not exactly the same as those found in Penang. Auntie Mooi later revealed that they have to make do with these noodles, as she is not able to bring in the ones she normally use in her stall in Penang. The broth is robust, full flavoured. The hae ko gives the savoury broth a punch, and tempered with a touch of chilli...is quite nice. I would rate this as rather authentic, but with Mooi's own variation thrown in for good measure.
Since we were there, we also sampled some other dishes, that the Food Street was famous for...first off...my favourte when in Penang...the Penang Char Kway Teow
A bit pale. Again, the noodles were not the correct type used in Penang. Those used here had a bit more bite. The wok hei was not as powerful as the best in Penang...the Goggle Lady at Lorong Selamat or Ah Leng. I am slightly disappointed because my expectation was higher, but I would rank this about par with the best Singapore version of Penang Char Kway Teow.
Another dish with I anticipated highly is the KL Black Hokkien Mee
Not bad wok hei. Correct black sauce. Nice thick, slippery noodles. Aroma and crispy bits of lard. All right ticks...but ultimately lacking the best on offer in the streets of KL. But close enough. A tad salty though, but this dish will keep me coming back to satisfy cravings.
Their satay is supposed to be very good too..selling some 1800 sticks a day!
I found the beef a bit too sinewy. The sauce was nice but a bit too creamy. I would prefer a bit or crunch from broken bits of peanut. But overall, enjoyable...the chicken (not pictured) being nicer than the beef.
Curious, we also sampled the kampung chicken with rice balls
Interesting note: Malaysia style kampung chicken has the characteristic yellow skin not found in the so called kampung chicken we get in our wet markets. Typically these are a bit more gamey. But this version, the chicken was almost perfect. The done-ness was perfect...just a tinge raw at the bones. The sauce beautiful and very tasty. The rice could have had a bit more chicken fat to provide some lux mouthfeel.
And finally the chendol...famous in its own right, serving some 1000 servings a day
Doesn't look like much...as this is a photograph taken in-situ, no lighting, no food stylist to dress up the dish. But the taste is quite excellent. Smooth, rich, creamy coconut milk, wonderful aroma of the gula melaka. I wished for more beans, perhaps a few attap seeds, but this was very good chendol. Even the ice was finely shaven and served almost melting...Nice.
The Malaysian Food Street at Sentosa is certainly worth a visit...especially for those who long for Malaysian street food. I will revisit to savour my favourites.
This is an invited review. Thanks to Tania Heng at Resorts World Sentosa and Wendy Toh at Weber Shandwick for the invitation and excellent hospitality.
Malaysian Food Street
Resorts World Sentosa
Mon, Tue, Thurs 11am - 10pm
Wed Closed
Fri, Sat 9am - 11pm
Sun 9am - 10pm
2 comments:
wa mouth watering, you make me want to go down now and try all the dishes.
From the photo of the laksa. Its penang style right (more of sour+spicy than spicy with coconut)
Hi Peter, i have been there a few times to try most of the stalls - black KL hokkien mee i think the better version is at Kong Kee (Geylang lor 31). The claypot rice is so-so as is the loh-bak (or ngor hiang as we call it in SG). Prawn mee soup is not bad and soup is naturally spicy. The yong tau foo is also nothing exciting.
Overall, i would rate as 6/10 once the novelty wears off. Do get there early to avoid massive crowds.
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