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Jun 14, 2012 12:58 PM

馬來西亞餐廳週 Malaysia Restaurant Week

According to Watch China newspaper (看中國日報) it is Maylaysia Restaurant week (馬來西亞餐廳週) and if you buy this paper there are listed many Malaysian restaurants, such as Fatty Crab on the upper West (2170 Broadway ) .

The article points to special Malaysian restaurants as being the following:

Dragonfly 1463 3rd Ave.
Ember Room 647 9th Ave
Fatty Cue 50 Carmine St.
Obao 225 East 53 St.
Pranna 79 Madison
Wild Ginger 226 E 51 St.

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  1. Funny--they don't mention any of the Ctown or Queens places. I find either of the places on 40th or New Taste or New Malaysia or Overseas or the downstairs place on Doyers all to be much better.

    1. A Malaysian person I know, recommended a Malaysian restaurant in that little mall between bowery and Elizabeth St. I don;t know the name, but she said it was the best one she knows of.

      15 Replies
      1. re: foodwhisperer

        Yea thats New Malaysia, its not bad. Pickings in Manhattan are slim for Malay, personally I dine at Taste Good in Elmhurst

        1. re: AubWah

          oh thanks,, I go to Elmhurst to Chao Thai restaurant,,Maybe next time I try New Malaysia .

          1. re: AubWah

            Have you been back to Taste Good since their chef returned to Malaysia, which I think was about a year and a half or two years ago?

            1. re: AubWah

              Just a quick note - Malay food is not the same as Malaysian food. It is a subset of Malaysian food and refers to the cuisine of an ethnic group, Malays.

              1. re: huiray

                Absolutely right. And there are also regional variations, though seldom is anything but West-Coast food available in New York.

                1. re: huiray

                  The Chinese title of the food festival clearly specifies Malaysian,not Malay.

                  1. re: swannee

                    Indeed so. But I was mentioning to AubWah that Malay food was not synonymous with Malaysian food because his/her post appeared to conflate the two; but perhaps he/she is aware of it after all.

                    1. re: swannee

                      I do believe that Malaysian food week represents the overseas community of Chinese here in NYC, who's immediate family are from Malaysia or grew to adulthood either here after parents traveled from Malaysia, or grew up in Malaysia, but all can trace their ancesters or 祖先 zuxian to southern Guangdong.

                      It must be stated that the overseas community of Chinese in Malaysia are a dominate class, and out number others in the ranks of business owners and perhaps middle class.

                      Keeping to the point here, food, we see that that domination predominates in the representation of Malaysian restaurants at least in NYC.

                      1. re: jonkyo

                        First, the situation in Malaysia is much too complicated to say that the Chinese community in Malaysia is "dominant," and I'm not going to go into an off-topic discussion of racial politics in Malaysia here and don't think anyone else should.

                        Secondly, the Malaysian Chinese community is much more diverse than you think. Large Chinese communities in Malaysia include the Cantonese, Hokkien, Hakka, Hainanese, and Teochew, and there is also a small community of Baba/Nyonya/Peranakan Chinese, who are descendants of both Chinese and Malays and have traditionally practiced a fusion culture and made a fusion cuisine which is very influential in Malaysia.

                        What's more accurate to say is that Malaysians in New York are predominantly Chinese Malaysians from the West Coast of the Peninsula.

                        1. re: Pan

                          I think brief outlines of the situation ought to be OK...

                          The Chinese community in Malaysia is being forced into ever dwindling corners by the politically ascendant Malays/"Bumiputras". They may have once had economic power (but never political power) but that is no longer true because of the racial preference policies of the government, itself dominated by Malays. But of course you know this, others may not.

                          In Kuala Lumpur the enforcement of halal regulations in many public places and the general Islamic climate of the place removes pork from Chinese food in various places that "go with" (or are compelled to go with) the halal regulations. Certainly any restaurant or commercial concern that wishes to do business with the government would need to be halal.

                          1. re: Pan

                            That is great info. I had not much knowledge of this topic, and was sort of making conclusions based on knowledge of other area, an attempt at parallel.

                      2. re: huiray

                        Not knowing too much about the food in the region, but knowing the ethnic diversity of Malaysia, especially the large percentage of overseas Chinese, most, if I am correct, coming from southern Guangdong Province (廣東省), such as Choazhou (潮州), one can get an idea as to what the food looks like on the street and in the shops. I imagine that Malay food is quite different then what is represented in much of these overseas Chinese Malaysian venues in Manhattan.

                        Thus said, there is to some degree, influence from Malay (馬來) and Hindu (印度) cuisines found on the menus in Malaysian Overseas Chinese restaurants in NYC (從馬來西亞的華僑人在紐約市). Guangzhou food with a bit of spicy curry-esque dishes, and Malay dishes.

                        1. re: jonkyo

                          What you say is largely correct. Thanks for the input, it is useful for others reading this thread. (I grew up in Malaysia and am ethnic Chinese)

                          Perhaps you should eat some Malaysian-Chinese food (and there are many regional variations even within Malaysia) and some Malay-Malaysian food (ditto) (also different from Sumatran/Javanese/etc food) yourself. Also some Nyonya (Peranakan)(diito the regional variations) or Mamak or Keralan-Malaysian/Chettinad-Malaysian food & etc etc. It might be quite an experience. :-)

                          1. re: huiray

                            Pan's reply above nudges me to say that my response to you (jonkyo) was really just "being nice". The Cantonese are predominant in Kuala Lumpur, but Hokkien (and Teochew) folks form the larger part of Chinese communities in many of the other larger cities in Malaysia - e.g. Penang. Singapore is also predominantly Hokkien/Teochew besides being majority Chinese. Many other regional Chinese types are also present, including appreciable numbers of Hakka and Hainanese folks. The East/NE Coast states of Peninsular Malaysia are almost wholly Malay.

                    2. re: foodwhisperer

                      I ws also recommended this place, but have yet to visit.

                    3. The restaurants on this list, though not Malaysian, are preparing dishes from the cuisine especially for Malaysian Restaurant Week. You can find the full list of participating restaurants, including some from the Chinatowns in Queens and Manhattan, on the official website:


                      Dave Cook

                      1 Reply
                      1. re: DaveCook

                        That is great. Thanks. Will check it out.

                      2. Thanks to huiray for sending us the link to the Malaysia Restaurant week!
                        We just came back from Penang in Lodi, NJ 334 Main Street! The three of us took the prix fixe three-course menu and we really enjoyed it! It worked out well for us that we were three people, this way we could sample the 3 appetizers and 3 desserts. We each picked our own main dish.
                        Our favorite appetizer was the Roti Canai, the Roti were freshly made and we loved the Curry Chicken dipping sauce. Delicious. Dessert was very interesting, our Western palates preferred the Peanut pancakes with Ice cream over Ice Kacang and the Pulut Hitam.
                        I ate the Nasi Lemak and enjoyed it very much. Interesting combination of flavors, especially the Anchovies mix. Husband ate his Penang Char Kway Teow to the last drop ( a generous bowl) and SIL took the rest of her Kari Mee home.
                        We could see ourselves coming back another time! Thumbs up!

                        1 Reply
                        1. re: RUK

                          Wonderful! Thanks for the report.