馬來一菜館

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Café Malacca

此店之前身為Café 508 咖啡廳

255 食評

味道

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服務

衛生

抵食

21060

西環

$201-400

新加坡菜馬來西亞菜酒店餐廳

139

Nasi Lemak

5 已推介

lenalow

等級1

pretty authentic Singapore/Malaysia food! slightly expensive but worth it if you want to satisfy your craving while in hong kong

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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已推介
檢舉

張貼

評分

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衛生

用餐日期

2018-11-25

用餐途徑

堂食

用餐時段

午餐

推介美食

Chanlaiyin

等級2

自從十幾年前去過吉隆坡, 便愛上馬來食品。😍😍😍 我來也肉乾、 Nasi Lemak、福建炒麵、沙嗲串…… 所以返到香港經常四處尋找好味的馬來西亞食品。近年去過最近磅的是灣仔的莎巴，誰不知玩個網上遊戲，認識了一位馬來西亞網友，熱情地推薦馬來一菜館，我渴地道馬拉菜渴了這麼久，當然坐言起行！今晚放工後跟老公浩浩蕩蕩搭港鐵到香港大學站，跟從openrice的指示由港鐵站的b2出口出去，很快便到了！😁👍👍打開餐牌，什麼都想叫！枱頭的推介也很吸引呢！我們一口氣叫了半打沙爹牛、椰漿飯、吉隆坡福建炒麵和咖央多士，懷著極期待的心情等待上菜……☺☺☺先來椰漿飯，炸雞皮脆肉嫩，十分可口！上面還有一隻煎得很完美的荷包蛋。主角椰漿飯跟那個辣中帶甜的醬，就是我朝思暮想的味道！！！久別重逢的感覺令我十分感動！😍😍😍再來是沙爹牛，沙爹醬十分足料又夠多，跟我在吉隆坡吃的柔佛沙嗲一樣！一點渣也沒有，而且軟熟多汁！😋😋😋😋😋 由於只顧吃的關係,沙嗲未有影相便已經吃完!🤣🤣🤣福建炒麵黑豉油香夠、很香口，味道十分好！👍👍👍最後的咖央多士，作為甜品是神來之筆; 咖央和牛油比

自從十幾年前去過吉隆坡, 便愛上馬來食品。😍😍😍 我來也肉乾、 Nasi Lemak、福建炒麵、沙嗲串…… 所以返到香港經常四處尋找好味的馬來西亞食品。近年去過最近磅的是灣仔的莎巴，誰不知玩個網上遊戲，認識了一位馬來西亞網友，熱情地推薦馬來一菜館，我渴地道馬拉菜渴了這麼久，當然坐言起行！
今晚放工後跟老公浩浩蕩蕩搭港鐵到香港大學站，跟從openrice的指示由港鐵站的b2出口出去，很快便到了！😁👍👍
打開餐牌，什麼都想叫！枱頭的推介也很吸引呢！
我們一口氣叫了半打沙爹牛、椰漿飯、吉隆坡福建炒麵和咖央多士，懷著極期待的心情等待上菜……☺☺☺
先來椰漿飯，炸雞皮脆肉嫩，十分可口！上面還有一隻煎得很完美的荷包蛋。主角椰漿飯跟那個辣中帶甜的醬，就是我朝思暮想的味道！！！久別重逢的感覺令我十分感動！😍😍😍
再來是沙爹牛，沙爹醬十分足料又夠多，跟我在吉隆坡吃的柔佛沙嗲一樣！一點渣也沒有，而且軟熟多汁！😋😋😋😋😋 由於只顧吃的關係,沙嗲未有影相便已經吃完!🤣🤣🤣
福建炒麵黑豉油香夠、很香口，味道十分好！👍👍👍
最後的咖央多士，作為甜品是神來之筆; 咖央和牛油比例恰到好處，鹹鹹甜甜，一點也不覺得膩！🤩🤩🤩
最後埋單也不用五百元，超值抵食！
我和老公也決定一定會再去！說不定會變成我們的飯堂呢！😆😆😆

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2018-10-24

用餐途徑

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人均消費

$230 (晚餐)

推介美食

Food Craver

等級4

365

Cafe Malacca is a hotel restaurant at Traders Hotel by Shangri-la at West District offering authentic Malaysian Cuisine. Cafe Malacca was named after the Strates Malacca where traders from Middle East, India, China and Indonesia passed by and also brought in spices and cuisines to Malaysian as Early as in 18th Century. Influenced by a rich multicultural heritage of Chinese, Malaysian and Indian, the dishes offer at Cafe Malacca are diverse but keep very authentic.

The restaurant is spacious with two compartments, where one compartment is in a more causal settings with long wooden tables and padded rectangle chairs; the other compartment is a more formal dining area with individual tables and chairs.

The menu was extended where Malaysian, Singaporean, Indian dishes can be found, Western dishes were also provide to hotel guests in case they miss their home food. There is also a special menu on top of the al la carte menu right now which we picked some to try!

Mutton Satay
The colourful mutton satay dish consists of 6 grilled mutton skewers, raw purple onions, cucumber and rice cake, served with sweet peanut butter satay sauce. Everything on the banana leaf were meant to go with the satay sauce. The mutton skewer did not have the gamey taste that I expected but was tender and aromatic with smokey aroma. I love the raw purple onion the most on the plate, soooooooo spicy!

Rojak
A totally unknown dish to me, Rojak is a very Malaysian homey appetiser. This glossy brown sauced dish was actually seasonal fresh fruits, vegetables and Chinese cruller (Yao Tiao) mixed with a house made sauce of Malacca palm sugar and Penang shrimp paste. The dish was very sweet with strong shrimp paste taste and a hint of sesame taste. The first taste was kind of funny, but I got used to it soon. Not a bad dish but not my cup of tea.

Singapore Otak-Otak
This flavourful dish is mashed pacu fish mixed with yellow ginger, wrapped and grilled in banana leaf. With a smooth and creamy texture, this dish is named Otak-Otak, sadly means brain in English because the Singaporean thinks it looks like brain... Anyway, the mashed pacu was extremely delicious and quite spicy in taste. Yum!

Sambal Cabbage Sprouts
The cabbage sprouts were supposed to be pretty spicy from a broth of sambas and red chili, but not really as it was overly watery. The flavour was not too strong either due to the same reason.

Sambal Cabbage Sprouts

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Ipoh Bean Sprouts
This fat looking bean sprouts is on the special menu and was imported directly from Ipoh, Malaysia. I have never tried Ipoh's bean sprouts before so I was very excited. The bean sprouts were fat, crisp and had good water content. Loved it!

Penang Char Koay Teow
The Char Koay Teow is a signature Penang hawker dish that you can find easily on the street in Malaysia. The flat rice noodles were quite thin and were stir-fried with amazing aroma from the wok. It was crazily spicy and was mildly sweet from a mix of samba sauce and spices. The Chinese sausage made the dish much yummier!

Penang Char Koay Teow

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Penang Assam Laksa
This Singaporean Laksa was served in a coconutty fish broth, garnished with fresh pineapple, mint, cucumber, onion, ginger flower and black shrimp paste. The thick rice noodles was a bit soft in texture but we left it for a while before tasting it. The shrimp was big but too mushy in texture. The fish cake was delicious with a bouncy texture. The Tofu puff was fat with puffy body and slightly crispy crust. The bean sprouts were from Thailand and were crisp. The broth was tangy with a strong shrimp paste taste but was a bit too sweet for my liking.

Nasi Lemak
The Nasi Lemak is a traditional breakfast fond in Malaysia. The rice was made with coconut cream in a portion of 1:1, no water is used for cooking! The rice was creamy with a hint of coconut taste but slightly soggy. The fragrant rice was served with crispy fish, fried egg, chicken and samba sauce. The deep fried chicken had a crispy crust with savoury and tender inner. The dish was multi-textured with a mix of creamy rice, crispy fish, tangy chicken and bouncy egg, with the additional of samba sauce, the dish was delectable!

Durian Pudding
Durian is not everyone's thing but this Durian Pudding is a must try! The pudding was strongly fragranted with durian aroma and flavour. The pudding was smooth and bouncy. I love love love this!

Kuih Dadar
The Kuih Dadar is another great dessert at Cafe Malacca. The rolled pandan-flavoured crepe was filled with grated coconut and Malacca palm sugar. Moist and sweet fillings with chewy crepes, this dessert was another favourite of mine.

Kaya Toast
Kaya toast is a traditional Singapore snack, the bread is usually pressed thin and toasted with a spread of kaya on it. The toast is similar at Cafe Malacca except the bread was not pressed before toasting. This result in softer texture toast but I like my crispy version.

Crushed ice
The crushed ice is a off the menu item but you can request for it. The crushed ice was topped with a vanilla ice-cream with rose syrup and Sarsaparilla, below the crushed ice was homemade jelly, sweet corn and Attap Seeds. I do not really like the taste of Sarsaparilla, but the overall texture of this crushed ice was pretty good!

I have tried lots of special traditional Singaporean & Malaysian dishes that I have never tried or even heard of before. I can see cafe Malacca does put a lot of effort in offering authentic food by making their own sauces and importing fresh ingredients directly from Malaysia etc. I would love to come back to try their Hainan Chicken Rice and But Kut Teh in the coming future.

題外話/補充資料： The Bill Mutton Satay - HKD92 Rojak - HKD53 Singapore Otak-Otak - HKD32 Sambal Cabbage Sprouts - HKD56 Ipoh bean Sprouts - HK56 Penang Char Koay Teow - HKD85 Penang Assam Laksa - HKD82 Nasi Lemak - HKD82 Durian Pudding - HKD38 Kuih Dadar - HKD28 Kaya Toast - HKD22

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2013-10-16

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$300 (晚餐)

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馬來一菜館

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