From The Stranger:
"Three cuisines fuse under the heading of Malaysian food: the intense sweetness possible in Chinese food joining the slower, more lumbering heat and weight of Indian and the brightness of Thai that we identify with cilantro and fish sauce. Here, you'll want the roti canai (soft Indian flatbread served with a potato curry), the Belachan okra (okra sautéed in pungent shrimp paste), and perhaps a whole steamed fish."
Beer and wine available. Serving lunch and dinner daily.
"Malay's photo-studded menu offers something for everyone. Meat, fish, non-meat. Bland, mild, spicy. Hot, cold, tepid. Familiar, exotic, challenging."
— Penelope Corcoran, Seattle Post-Intelligencer, Jan. 3, 2003 (three stars)
From The Stranger:
"Three cuisines fuse under the heading of Malaysian food: the intense sweetness possible in Chinese food joining the slower, more lumbering heat and weight of Indian and the brightness of Thai that we identify with cilantro and fish sauce. Here, you'll want the roti canai (soft Indian flatbread served with a potato curry), the Belachan okra (okra sautéed in pungent shrimp paste), and perhaps a whole steamed fish."
Beer and wine available. Serving lunch and dinner daily.
"Malay's photo-studded menu offers something for everyone. Meat, fish, non-meat. Bland, mild, spicy. Hot, cold, tepid. Familiar, exotic, challenging."
— Penelope Corcoran, Seattle Post-Intelligencer, Jan. 3, 2003 (three stars)