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L'avis de Gault&Millau
The Mamak trio of Julian Lee, Alan Au and Clement Lee continue to expand and fulfil the spice cravings of both Sydney and Melbourne stomachs. It seems these three can do no wrong when it comes to creating southeast Asian flavours.
Located near Eat Street in busy section of Chatswood known for it's shopping and restaurants. Caters mostly for groups and has simple decor, no view and no particular feel or theme. Very noisy and very busy (Sat night).
Malaysian food encompassing many varied asian flavours with plenty on offer and inexpensive. The Roti is a Malaysian specialty and is offered plain or with fillings. The Roti Telur Bawang is cooked using chopped red onions and egg, the technique witnessed by reviewer whilst waiting to be seated. Lots of butter is used during cooking process and therfore lends itself to a sweet buttery taste. The egg and red onion combination provided good harmony complimented perfectly with the dipping sauces consisting of two curries, one being a red and both full of bite and flavour. The Samabal paste was spicey and hot but full of flavour. The Sambal Udang consisted of a plate of 7-8 large tiger prawns covered with a spicey Sambal sauce. The tiger prawns were fresh, sweet and tender and the Sambal sauce was very hot but full of wonderful flavours. A Malaysian specialty is the fried chicken cooked in numerous herbs and spices and also water spinach cooked in chilli.
It's fascinating to watch the chef's prepare and cook the Rotis whilst you're waiting to be seated.