Malaysian cooking, like Malaysia itself, is Asia's crossroads: where all cultures and cuisines—Chinese and Indian, Indonesian and Thai, Muslim and porcophile—meet, mingle, and sometimes rumble. Malay Satay Hut covers them well, and with a menu you'd need a year (happy prospect!) to travel. Set your mind to noodle soup and you must still choose between curried veggies, Malay prawn mee, Thai tom yum, wontons, whatever the heck mee rebus is, and nine more varieties. Considering the name on the door, the satay had better be excellent, and it is. The shrimp-studded Singapore rice noodles, stir-fried in mild chili oil and tossed with egg, chicken sausage, and vegetables, is served by the heaping bowlful; best arrive hungry. The beer's sometimes warm, but the fruit drinks—especially the avocado shake and fresh lime juice—are like fresh tropical breezes. Service can be brusque and harried, so be prepared to be a tolerant tourist; as pan-Asian vacations go, this one's a bargain.
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