Malaysian restaurant - Sambal in Ryde

The food and service ratings for this restaurant in a commercial/ residential suburban town have improved by leaps and bounds in the past year. The management which is a partnership of two former Malaysians with some previous experience in the food business, appeared to have identified the problem areas and overcome initial teething problems. It is well patronised by the working lunch crowd and takeaways, singles who don't cook in the evenings and families during the weekend.

The lor bak is one of the best in town. Stuffed with braised pork, minced meat and crunchy vegetables filling, the soy bean crepe rolls are deep fried till crispy. It is tasty but not too salty. The dish is also known as ngor hiang if five spice seasoning and root vegetables are added.

This is not your usual salad. The name "mamak rojak" suggests that it is probably Indian in origin although on the menu, it says "nonya". Potato, prawn and vegetable fritters are mixed with fresh vegetables and tossed in a thick sweet potato sauce. For recipes of this dish, please refer to :

The mains : Fried rice noodle named " Ipoh Hor Fun" or "wat tan hor" in most other restaurants because of the thick starchy egg white gravy poured over the seared noodles, seafood and vegetables. It is different from the famous dry fried sar hor fun with soy sauce that I am familiar with.

I have tried the Penang fried kway teow previously and was very pleased with it.

- Copyright Reserved