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Pan

Pan

13 hours ago, huiray said:

I plugged in "malay restaurant" into a google map search and got this: https://www.google.com/maps/search/malay+restaurant/@40.7052248,-74.0494413,12z/data=!3m1!4b1

Laut - my understanding was that when it first opened years ago it was much more attuned to Malay cuisine ( @Pan, can you confirm or deny this, please?) but when I look at the menu now it looks like a HUGE mash-up between Malaysian-Chinese, sort-of Thai, sort-of Malay, plus this-and-that.

 

I would more or less deny that. If I remember correctly, Laut always served Malaysian and Thai food and pretty quickly also added sushi. They did have more Malay dishes than some other "Malaysian" restaurants in Manhattan, but you had to know which dishes on the menu were really Malaysian, and even then, getting them to be made spicy and real was a bit hit or miss.

 

Sanur (this is the place on Doyers St., right?), if I remember correctly, was - at least the last time I went there (probably well over 10 years ago) - run by a husband-and-wife team, both Overseas Chinese people. One of them was from, I think, Batam, an Indonesian island just south of Singapore, and the other was from somewhere in Malaysia (Ipoh? Penang? I don't remember). It is not easy to find specifically Malay, as opposed to Malaysian food in New York.

 

What follows may not be as knowledgeable a discourse as you'd get from a real expert, but here goes:

 

My experience in terms of rendang is that in Indonesia, they cook it down longer than in Malaysia, so that it has a more refined taste and more tender meat. More generally, since many Sumatrans (especially but not only in Riau and Palembang) are basically Malay and loads of Minangkabau came to Malaysia starting in the 19th century, not surprisingly, there is more overlap between Malaysian and Sumatran cuisines than there is between Malaysian food and the styles in Java, Bali and other Indonesian islands. But even talking about "Malaysian food" ignores the large differences between West Coast and East Coast styles. Kelantanese food, for example, is quite distinct from West Coast food, and unfortunately, I don't think you're ever likely to find items like Ayam Percik or Nasi Kerabu in Malaysian restaurants in New York.

Pan

Pan

2 hours ago, huiray said:

I plugged in "malay restaurant" into a google map search and got this: https://www.google.com/maps/search/malay+restaurant/@40.7052248,-74.0494413,12z/data=!3m1!4b1

Laut - my understanding was that when it first opened years ago it was much more attuned to Malay cuisine ( @Pan, can you confirm or deny this, please?) but when I look at the menu now it looks like a HUGE mash-up between Malaysian-Chinese, sort-of Thai, sort-of Malay, plus this-and-that.

 

I would more or less deny that. If I remember correctly, Laut always served Malaysian and Thai food and pretty quickly also added sushi. They did have more Malay dishes than some other "Malaysian" restaurants in Manhattan, but you had to know which dishes on the menu were really Malaysian, and even then, getting them to be made spicy and real was a bit hit or miss.

 

Sanur (this is the place on Doyers St., right?), if I remember correctly, was at least the last, time I went there (probably well over 10 years ago) run by a husband-and-wife team, both Overseas Chinese people. One of them was from, I think, Batam, an Indonesian island just south of Singapore, and the other was from somewhere in Malaysia (Ipoh? Penang? I don't remember). It is not easy to find specifically Malay, as opposed to Malaysian food in New York.

 

What follows may not be as knowledgeable a discourse as you'd get from a real expert, but here goes:

 

My experience in terms of rendang is that in Indonesia, they cook it down longer than in Malaysia, so that it has a more refined taste and more tender meat. More generally, since many Sumatrans (especially but not only in Riau and Palembang) are basically Malay and loads of Minangkabau came to Malaysia starting in the 19th century, not surprisingly, there is more overlap between Malaysian and Sumatran cuisines than there is between Malaysian food and the styles in Java, Bali and other Indonesian islands. But even talking about "Malaysian food" ignores the large differences between West Coast and East Coast styles. Kelantanese food, for example, is quite distinct from West Coast food, and unfortunately, I don't think you're ever likely to find items like Ayam Percik or Nasi Kerabu in Malaysian restaurants in New York.

Pan

Pan

2 hours ago, huiray said:

I plugged in "malay restaurant" into a google map search and got this: https://www.google.com/maps/search/malay+restaurant/@40.7052248,-74.0494413,12z/data=!3m1!4b1

Laut - my understanding was that when it first opened years ago it was much more attuned to Malay cuisine ( @Pan, can you confirm or deny this, please?) but when I look at the menu now it looks like a HUGE mash-up between Malaysian-Chinese, sort-of Thai, sort-of Malay, plus this-and-that.

 

I would more or less deny that. If I remember correctly, Laut always served Malaysian and Thai food and pretty quickly also added sushi. They did have more Malay dishes than some other "Malaysian" restaurants in Manhattan, but you had to know which dishes on the menu were really Malaysian, and even then, getting them to be made spicy and real was a bit hit or miss.

 

Sanur (this is the place on Doyers St., right?), if I remember correctly, was at least the last, time I went there (probably well over 10 years ago) run by a husband-and-wife team. One of them was from, I think, Batam, an Indonesian island just south of Singapore, and the other was from somewhere in Malaysia (Ipoh? Penang? I don't remember). It is not easy to find specifically Malay, as opposed to Malaysian food in New York.

 

What follows may not be as knowledgeable a discourse as you'd get from a real expert, but here goes:

 

My experience in terms of rendang is that in Indonesia, they cook it down longer than in Malaysia, so that it has a more refined taste and more tender meat. More generally, since many Sumatrans (especially but not only in Riau and Palembang) are basically Malay and loads of Minangkabau came to Malaysia starting in the 19th century, not surprisingly, there is more overlap between Malaysian and Sumatran cuisines than there is between Malaysian food and the styles in Java, Bali and other Indonesian islands. But even talking about "Malaysian food" ignores the large differences between West Coast and East Coast styles. Kelantanese food, for example, is quite distinct from West Coast food, and unfortunately, I don't think you're ever likely to find items like Ayam Percik or Nasi Kerabu in Malaysian restaurants in New York.

Pan

Pan

2 hours ago, huiray said:

I plugged in "malay restaurant" into a google map search and got this: https://www.google.com/maps/search/malay+restaurant/@40.7052248,-74.0494413,12z/data=!3m1!4b1

Laut - my understanding was that when it first opened years ago it was much more attuned to Malay cuisine ( @Pan, can you confirm or deny this, please?) but when I look at the menu now it looks like a HUGE mash-up between Malaysian-Chinese, sort-of Thai, sort-of Malay, plus this-and-that.

 

I would more or less deny that. If I remember correctly, Laut always served Malaysian and Thai food and pretty quickly also added sushi. They did have more Malay dishes than some other "Malaysian" restaurants in Manhattan, but you had to know which dishes were really Malaysian, and even then, getting them to be made spicy and real was a bit hit or miss.

 

Sanur (this is the place on Doyers St., right?), if I remember correctly, was at least the last, time I went there (probably well over 10 years ago) run by a husband-and-wife team. One of them was from, I think, Batam, an Indonesian island just south of Singapore, and the other was from somewhere in Malaysia (Ipoh? Penang? I don't remember). It is not easy to find specifically Malay, as opposed to Malaysian food in New York.

 

What follows may not be as knowledgeable a discourse as you'd get from a real expert, but here goes:

 

My experience in terms of rendang is that in Indonesia, they cook it down longer than in Malaysia, so that it has a more refined taste and more tender meat. More generally, since many Sumatrans (especially but not only in Riau and Palembang) are basically Malay and loads of Minangkabau came to Malaysia starting in the 19th century, not surprisingly, there is more overlap between Malaysian and Sumatran cuisines than there is between Malaysian food and the styles in Java, Bali and other Indonesian islands. But even talking about "Malaysian food" ignores the large differences between West Coast and East Coast styles. Kelantanese food, for example, is quite distinct from West Coast food, and unfortunately, I don't think you're ever likely to find items like Ayam Percik or Nasi Kerabu in Malaysian restaurants in New York.

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