Malaysian restaurants in China
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Yeoh’s Bah Kut Teh
Bah Kut Teh is a soup dish made by boiling Chinese medicinal herbs and spices with pork ribs. Common in Singapore and Malaysia, it’s eaten with chilli peppers over rice. In Hong Kong, Yeoh’s version, served in a claypot with mushrooms and tofu puffs, is the closest you can get to the real thing (bowl small/medium/large $35/70/140).
reviewed
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Yeoh's Bah Kut Teh
Bah Kut Teh is a soup dish made by boiling Chinese medicinal herbs and spices with pork ribs. Common in Singapore and Malaysia, it’s eaten with chilli peppers over rice. In Hong Kong, Yeoh’s version, served in a claypot with mushrooms and tofu puffs, is the closest you can get to the real thing (bowl small/medium/large $35/70/140).
reviewed
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A
Sabah
Sabah in the heart of Wan Chai serves Malaysian food tempered for the Hong Kong palate, though that doesn’t seem to keep the peeps from the Consulate General of Malaysia from coming. The pièce de résistance is the fluffy roti canai ($20), which is tossed, twirled and kneaded before your eyes.
reviewed
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B
Café Sambal
In an uncomplicated but trendy grey-brick, concrete and wood setting with rickety tables, Café Sambal brings Malaysian food to Běijīng with style and panache. The Kumar mutton with vege- tables and rice set (Y80) is satisfying, and the menu embraces a wide range of Malaysian treats from Nyonya curry chicken (Y60) to beef rendang (Y60). Good wine list.
reviewed
