“Famous Authentic Malaysian names”
With a unique, quaint old town setup, Malaysian Food Street at Resorts World Sentosa promises to strike a chord with Singaporeans who just adore food across the causeway.
Unlike a certain local food street, stalls at Malaysian Food Street are just as advertised- authentic, famous brands brought in from Malaysia. In general, I would say Peninsula-style food is heavier, oilier and definitely more robust which is bad news for the heart, good news for the stomach.
To further prove the simplicity and authenticity of their dishes, Malaysian Food Street frequently organizes fan sessions. I was lucky enough to be invited to one such Fan’s Night Out, which showcased a Hawker masterclass and tasting of some of the most popular dishes in Malaysian Food Street.
Fans will be glad to know that many of the famous Malaysian dishes like KL Hokkien mee and Penang Char Koay Teow can be easily replicated at home with a simple wok and stove. The chefs gladly demonstrated to happy fans the technique and ingredients needed, much to the awe of the audience.
So how did it taste?
Using a standard gas stove, it’s hard to achieve the ‘wok hei’ of a well-seasoned, heavy fired wok which is signature to many of these hawker dishes. Regardless, with the same recipe as taught by the chefs, the dishes produced are still tastier than the instant mee that I cook at home.
Penang Lim Brothers’ Char Koay Teow ($5.50). Penang Char Koay Teow has been consistently one of the bestselling dishes in Malaysian Food street. Instead of sweet dark sauce like the Singaporean version, the Penang version uses light sauce. The dish is lighter and saltier as a result.
Jalan Alor KL Hokkien Mee ($6.50). For the KL Hokkien mee conversely, sweet dark sauce is used to fry the noodles. A thick, custom made noodle is used which when combined with the sauce, has a viscous texture in the mouth that makes slurping it up a joy.
We also couldn’t resist trying some of the other hawker signatures in Malaysian Food Street.
Malacca Chicken Rice Ball ($5). The bite-sized chicken rice balls are made with precise temperature control and skill to keep the grains together. Stickier and starchier than usual, the rice is paired with a juicy hybrid Kampong chicken (hence the yellow skin) for a succulent mix. Of course, don’t forget to pair it with the chili sauce as well.
This is one variant of the chicken rice dish that used to be popular in Singapore, but has slowly evolved to our current Hainanese rice style.
Duck Satay ($13 for 10). Marinated overnight with turmeric, onion, garlic, lemongrass and sugar, the meat is then grilled on a charcoal grill till there is a slight smoky char flavour. This seasonal duck meat satay was unexpectedly tender and has a deeper flavour than chicken, which just beckons my unwavering praise. Loved it.
Durian Chendol ($4.50). Drenched in thick coconut milk and palm sugar, this chendol is then topped with the king of fruits- Durian. A seasonal, monthly special as well, this is something to catch for the durian lovers. Durian has a whopping punch of fragrant (or pungent) notes and you either love it or hate it. I would have preferred if the durian puree could be served slightly less frozen though so the flesh really soaks into the chendol ice.
Definitely a rustic, nostalgic experience, Malaysian Food Street is where I would head to in Resorts World Sentosa not just because the other celebrity restaurants scare my wallet into submission, but also for its intense flavorful dishes. It’s rare to find so many of the famous Malaysian stalls in one place, and short of driving to Malaysia, you won’t want to miss this opportunity to try them.
