For the uninitiated, char kway teow is a popular noodle dish found in southeast Asia. It's made of stir-fried, flat rice noodles with soy sauce. Typical add-ons include but are not limited to shrimp, cockles, Chinese sausage, and fish cakes. To make it real, include pork fat and crispy pork lard.
The beef rendang had a similar problem. First of all, the texture is supposed to be kind of jerky-like, yes, but not overcooked and sinewy. Second of all, coconut milk and peppers. That was it. Whither the candlenut? Cardamom? Kerisik? Etc ad nauseum?
Fun fact- AMEX is doing $5 back for spending $10 for smalls businesses and they qualify!!! Long term - multiple year customer here with an update. Its SO CLEAN and comforting! Feels like home every time we step in. Huge fan of the herbs grown on their patio. love supporting LOCAL ingredients and support family owned businesses.
Also, this dish is not easily replicated. You can have all the ingredients, but without "wok hei" (the charred aroma), it is nothing. (Google what it takes to achieve wok hei, and you'll understand where this is going.)
The only way I can describe the food is to say it's missing all of the nuance that is the reason Malaysian is one of my favorite cuisines in the world, and the reason I lingered in Malaysia so long when I took a year off and aimlessly wandered the world.
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