Sunday, 8 February 2015

Malaysian Food Street in Sentosa Review


After the Merlion Walk, it was about lunch time. We decided to eat at the Malaysian Food Street. This locates near the Universal Studios entrance.

Exterior, Malaysian Food Street, Sentosa, Singapore


I was a little anxious in suggesting to go to this place because we were somewhat disappointed when we ate with my brother and his wife in their last visit. But Ada's dad was keen to check out a variety of local cuisines. This is the only food court nearby in Sentosa that would fit the bill (so to speak).

The Vibe:  Because of its central location in Sentosa, it always very crowded. The interior has a nice enough recreation of Malaysian - especially those from Penang - architecture (not that it has a huge departure from Singaporean architecture).

Interior, Malaysian Food Street, Sentosa, Singapore Interior, Malaysian Food Street, Sentosa, Singapore
Interior, Malaysian Food Street, Sentosa, Singapore Interior, Malaysian Food Street, Sentosa, Singapore


The Food:   As mentioned before, we (Ada and I) were somewhat disappointed with what we ordered last time. So we decided to order something different.


Bak-kut-teh (肉骨茶): 8 / 10
Ada's dad was especially wanted to try the very Singaporean Chinese cuisine like Hainanese Chicken and Bak-kut-teh. As soon as he checked out of the hotel yesterday, we took them to Song Fa in Clark Quay, right opposite Clark Quay MRT station (most shops hadn't opened so early. Singapore shops, in general, start and close late because of hot weather).

As he was happy with the Song Fa's BKT, he ordered the same dish from here. According to him (a Chinese chef and restaurant owner for 60+ years), the soup base of this BKT tasted more strongly of herbal flavour than Song Fa's, which was more clear and peppery.

This makes sense because Song Fa's BKT is Teochew style, where the soup is clearer, and more pepper and garlic were added. This Malaysian Food Street's version is, expectedly, Cantonese style. The Cantonese has a medicinal soup-drinking culture and prefers a stronger herbal flavour soup.

In general, Singapore cuisine reflects Min-Nan tastes while Malaysia, especially KL, reflects Cantonese tastes. They in term reflect the Chinese provincial population distributions in these 2 regions.

One should try both BKT's flavour to taste the regional differences to decide which one would prefer more.

As he's a Cantonese, this soup appealed to his palate more.



Char Kway Teow (炒粿條): 8.5 / 10
This has the right amount of oil, and even a decent amount of wok chi (锅气). The prawns tasted fresh and bouncy, and reasonably chunky.

Char kway Teow


Chicken and Beef Satay: 7 / 10
This was slightly above average. More well-done (not done well) than I like, especially the beef.

chicken and beef satay sticks

Overall Score:  8 / 10. We were more satisfied with what we ordered this time compares to our last visit. I guess the standard between the different stores vary greatly. The teh C kosong I ordered was left much to be desire: weak and watery.

I would certainly take my foreign visitors to this place next time for lunch when they tour Sentosa. But I'll be picky about what I order.



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