Jessica Mousseau is a copywriter & copy editor from the United States. Her work can be viewed at: www.jessicamousseau.com.
Published June 14th 2011
Malaysian food is somewhat different than other types of Asian food. It has flavors and textures all its own, but it's still very good. If you've never tried Malaysian food, there are a number of restaurants in New York City that specialize in this particular cuisine. Any of these should offer you a unique experience as you venture forth on a new culinary adventure.
If you visit a typical restaurant in Kuala Lumpur or another party of Malaysia, you'll encounter approximately ten different counters. Each of these counters will have dishes that represent the cuisine of a specific Malaysian region.
Jaya pulled the different cuisine counters all together into one kitchen, run by a Chinese chef. You'll enjoy such regional foods as nasi lemak, Singapore chow mai fun, and crispy pork intestines with canned soybean milk.
You have six locations to choose from for this popular New York City restaurant. Some of them are in different areas of Manhattan, including Chinatown, and one is in the borough of Queens. No matter which location you choose, you'll get the same unique Malaysian food. Enjoy such dishes as Iken Merah, which is a specially prepared red snapper.
Located in the heart of Union Square, Laut is a good place to grab a quick lunch or enjoy a leisurely dinner. Pineapple Lemak and Spinach Shrimp/Chicken are just two of the entrees you can enjoy at this popular Manhattan Malaysian restaurant.
With a name like "Fatty Crab" and a location in the Meatpacking District, you know that the food here is going to be good. Add to that the fact that Malaysian food is actually meant to be eaten with your hands, and you are encouraged to do just that at the Fatty Crab, and you are going to have a very authentic experience at this popular restaurant.
The Lower East Side and the Bowery are home to this authentic Malaysian restaurant. Both locations offer the best in Malaysian cuisine. "Congee" is actually a gruel made of rice and water, and provides a background for many Malaysian dishes. It can best be described as rice porridge, and it makes your Malaysian dish taste even better.