Full Disclosure
This post is written based on complimentary samples from Bo Laksa King’s new delivery service.

There is something really different about Bo Laksa King’s.

Some of you would remember me writing about Bo’s Laksa about two months ago. I went out of my way to check out Bo’s Laksa simply because of rave reviews from Chowhounders. It is not often that Chowhounders gets excited altogether at the same time.

It is definitely a find. I think it’s because Bo Laksa King’s has this certain element of surprise because they operate in such humble setting. You will never expect to find a laksa counter inside a convenience store anywhere else.

Not only is the laksa great, both Bo and his wife Tiffany are genuine people. People do find them very approachable. I remember Michelle telling me during the 12B dinner that they had such a great time chatting with Bo for TWO hours! They are obliging and can easily relate to just about anyone.

A lot of people are rooting for Bo. I sense a lot of support for him to expand his business. Well, he had finally done so — but said that he wants to not grow too fast and have the quality of his food suffer. So he had decided to start a delivery business — with an expanded menu. He just started the delivery business earlier this month.

Last week, Bo wrote me an email asking us to provide him our home address and phone number. The reason is he wants to send some samples to try. We were hesitant to accept this because we live in the south end of Richmond and he operates from Vancouver near the Joyce SkyTrain station. It is a long way to do delivery.

But he was very persuasive and seeing that Bo and Tiffany are such great people, we did not hesitate to help him promote his business to chowtimes’ readers. The only condition is that he must send us his Laksa! Other than that he can send us anything else he wants.

The timing were perfect. Bo sent the samples to us just in time when we  were about to get settled down to watch the Vancouver 2010 Opening Ceremony on TV. We love it and certainly very different from getting pizzas for sure.

Bo’s Laksa is second to none. It is still the same price ($7.50) and equally as good. The laksa soup was still really warm when we got it and he delivered this in two containers … one for the soup and the other for the noodles. This is a good way to prevent the noodles from getting too soggy. We like our laksa soup really hot and went to microwave it really hot.

From just serving a few dishes at his counter on Joyce St, he now has 33 items, many of them new. You can check all of his offerings on his new website: http://www.bolaksaking.com/

After the Laksa, the next thing we tried was the Papaya Salad. We had heard also good feedback of his papaya salad but have never tried it before.

Bo’s Papaya Salad is $6.75 and consists of shredded green papaya, tomato, onions, cilantro, crushed peanuts, fresh red chilli, dried shrimps, green beans, mix with garlic, lime, and vinaigrette dressing.

What we like best about the Papaya Salad is that it has a lot of dried shrimps and a few chili sprinkled throughout that gives a bit of heat in some bites. It was crunchy as we munch on it. Taste-wise, it has a pleasant sourness and spiciness to it.

The Pan Thay Stir Fry is $7.75. This is described as …
More after the jump. Click to read the rest of Bo Laksa King’s Delivery (371 words)

© ben for Chow Times, 2010. | Permalink | 20 comments
Post tags: Disclosures, Malaysia, Restaurant Review, Vancouver

When a group of pro chowhounds goes crazy in the forum over a particular food, it has to count for something. After having tasted something that costs about $5, they are yearning for more. They are even talking about throwing in $50 each to the chef to cook for them.

From the way I read it, everything that the chef creates, will turned out to be a winner. They had already been surprised by the chef weekend after weekend when the chef concocts something new.

So … I just gotta see for myself what this hype is all about.

And all these is happening in the most unlikeliest of places. All these is happening starting from one dish — Laksa.

Unless you live in the neighborhood, you will never walk into the Joyce-Way Food Market to buy your grocery. Even if you do, you will not even think they have an eatery in it.

This convenience shop is located on Joyce in Vancouver. It is just a short walk north of the Joyce Skytrain station. Word has it that some Aussie chowhounds stumbled upon this place and before you know it, the Vancouver chowhound community were scrambling over each other to check it out. All came out liking what they tasted.

IF … Even if … even if you went into this convenience shop, there is not sign of an eatery. It is tucked in a hidden corner. You gotta walk around some of the grocery display to see it.

The only hint you will see here is the orangey sign outside that says “Bo Laksa Kings’ – Famous Laksa and Wraps”.

The Bo Laksa Kings’ name got into the chowhound circuit initially because of their Laksa. No one really cares for the wraps. What really gets the chowhounds interested is what that is not on the menu.

Ladies and gentlemen … presenting, Bo Laksa Kings’!

Oh yeah, it is just a counter. It is mostly mean to be a to-go place. After all this is in a convenience shop. For good measures, they have two tiny round tables with four folding chairs if you so chooses to eat in. There is even ONE stool by the counter.

Even the cutleries are cheap looking. I was looking at the spoon and thinking to myself that it’s too small for Laksa. All these add to the intrigue of Bo Laksa Kings’.

Chef Bo was not around. His lovely wife was. It was just slightly past 4PM when Suanne and I were at the counter. We only planned to get a bowl of Laksa to share between the two of us. We just wanted to try the Laksa and the go for a real dinner afterwards.

It was an odd setting. You can see for yourself what the ambiance and decor Bo Laksa Kings’ has to offer. The odd customer walking into the last aisle ends up …
More after the jump. Click to read the rest of Bo Laksa King’s on Joyce and Wellington, Vancouver (886 words)

© ben for Chow Times, 2009. | Permalink | 25 comments
Post tags: Burmese, Malaysian, Restaurant Review, Vancouver

What caught our attention is the new dishes brochure displayed on the front glass panel besides the lunch special for only $6.95.

Polly loves black vinegar pork knuckle.  It looks so scrumptious and makes ones mouth watering just thinking of the sourness of the vinegar.  So, we return to Steveston Village the very next week to try out this dish.

Kari House Restaurant has a very nice spot with a great harbour view.  The decor is very tropical with a wall painted with coconut trees and tropical scenery and the ceiling is covered with some fishing nets.  It is very bright with ceiling to floor glass panels facing the harbour.

Without hesitation, we ordered the Black Vinegar Pork Knuckle which priced at $12.95.  We ordered a bowl of rice to with this dish.  We were a bit …
More after the jump. Click to read the rest of Kari House Restaurant on Bayview St., Richmond (210 words)

© suanne for Chow Times, 2009. | Permalink | 2 comments
Post tags: Malaysian, Restaurant Review, Richmond

How would you like desserts like this … for free?

Coconut Crepes from Tamarind Hill

Tamarind Hill will be giving a complimentary dessert for every $35 spent in their new restaurant in North Vancouver.

We visited the Tamarind Hill on Lonsdale Ave about two months ago mainly because we wanted to check out if this new restaurant was as good as the popular restaurant in New Westminster. It was … even though the North Van restaurant is smaller than the first one in New West. We had blogged about our experiences here:

• The first Tamarind Hill on 6th Ave in New Westminster
• The new Tamarind Hill on Lonsdale Ave in North Vancouver

I wanted to let you know that our visit to the Tamarind Hill in North Van was unannounced. The staff did not realize who we were during the visit even though they noticed our camera. I think they assumed we were tourists because they asked us where we were from.

We paid for our meal. We are not paid in kind or money for this arrangement. We did because we wanted to give value to chowtimes readers — that reason and that reason only!

Tamarind Hill only realized that we had visited their restaurant after we posted our experiences on chowtimes and wrote to us about it. We took the opportunity to propose something that will benefit all parties … a free dessert to drive chowtimes readers to go out of the way to give Tamarind Hill a chance to show what they have to offer.

The details are simple: …
More after the jump. Click to read the rest of Complimentary Dessert from Tamarind Hill in North Vancouver (74 words)

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Post tags:

But last Friday, Nanzaro decided to gatecrash our Friday dinner. As soon as he heard that we are going to the new Tamarind Hill restaurant, he decided to hang out with us instead of his ko-ko (older brother).

Logistically, it was going to be difficult. I would get off back from Burnaby, drive back to Richmond to pick Suanne and Nanzaro up and then on to North Vancouver. Believe it or not, that is almost 90km round trip! And you know how bad Friday traffic could be.

So we decided to try using the new Canada Line instead.

I bet you remember of the lines on the first day of service when rides were free. People are mad enough to wait up to 3 hours in line to get on the train. Crazy!

Well, my dear son was one of those crazy folks. Nanzaro went with his best friend and his dad to catch that free ride. They waited for 1.5 hours at the Lansdowne Station and then gave up. So Nanzaro was glad we are taking the train. It was rather confusing using the machines when Suanne insisted on using her FareSaver as part payment. Translink ticket machine is not some of the easiest to use if you ask me.

We met up at the Station by the River Rock Casino. They have free parking for now. Even though it is free, there were lots of spaces left in the multi-storey park and ride. I expected that a lot more people would have use the park and ride. Anyway, come Sep 8, they will charge $2 for parking.

I was not too impressed with the Canada Line. The cars we were in had too few seats. Almost 1/3 the train was a big empty standing only area. I realize that they did it that way because this line goes to the airport for baggage lugging passengers too. I noticed that the stations were designed just to fit the existing configuration of four cars. I would have thought that they would have built the platforms longer in case they need to extend it someday.

The best part of the journey is taking the seabus to North Vancouver. For those of you who had never been to Vancouver, the Seabus is the cheapest harbour cruise here. I always recommend visitors to try take the seabus. I am not sure what the fare is for the two-zone ticket … $4?

Vancouver is simply stunning viewed from the Burrard Inlet.

We took the connecting bus on Lonsdale Quay. It was just 5 minutes to the Tamarind Hill.

The Tamarind Hill is the newest Malaysian restaurant in Metro Vancouver. This is opened by the same people who also owns the Tamarind Hill restaurant in New Westminster. We had been to the Tamarind Hill in New West and we loved their food.

We found out about this new restaurant because the owner wrote informing us about it. They knew we had a positive review of our visit to their New West restaurant. Suanne and I decided that we go visit them incognito and unannouced — just to please you all readers.

The North Van restaurant is smaller than the one in New West. OK the picture above shows empty tables but it was at that time when that section was just cleared of customers that I managed to take a sneak shot. I was surprised that they have so many customers even though they were opened for just a few weeks. And it was quite glaring that we were the only Asian customers that evening. I remembered that restaurant in New West too has lots of white customers too which led me to think that Malaysian cuisine appeals to non-Asian too despite its spiciness.

They have an extensive wine list but we do not drink. The decor is red-brownish with roughly the same sort of theme as I vaguely recall in the New West restaurant. It is decidedly Oriental even Arabic, but certainly not Malaysian for sure. Even the piped music is western. All these do suggest to me that they try to target the non-Asian segment as their customer base.

But that’s about it. Am glad to see that the food is very authentic Malaysian and every bit as good as the ones in the Tamarind Hill in New West.

I ordered the Curry Lamb ($13.60). It is described on the menu as boneless lamb marinated with ground fennel and Malaysian curry, slowly simmered in coconut with fresh onions, garlic, cloves, cinnamon and coriander.

I really have to give this a thumbs up. It has a …

More after the jump. Click to read the rest of Tamarind Hill on Lonsdale Avenue, North Vancouver (376 words)

© ben for Chow Times, 2009. | Permalink | 4 comments
Post tags: Malaysian, North Vancouver, Restaurant Review

The Richmond Public Market was a great idea which I felt went wrong.  Unlike the many public markets around Metro Vancouver, the Richmond Public Market seems to be suffering from some bad choices of tenants.  About the only thing that will draw us here is the food court.

The design of the Richmond Public Market is good.  It is brightly lit with a sky roof and the layout is practical.  However, they seems to allow all kinds of businesses here without much regard on how they fit in to the overall image.  For instance, I felt it strange to see a lot which sells mattresses and beds next to the butcher stall.

I am just not proud of my city’s public market really.

What is interesting at the Richmond Public Market is the food court.  It is like a collection of Asian hole-in-the-walls.  Obviously this is MSG-city but the food here is cheap and in many instances really authentic.  There are a few stalls which specializes on little known regional Chinese cuisine.

There is a stall just right at the entrance to the car park.  For some reason, this strategic spot had always been a Malaysian stall.  This place must have changed hands at least once in the past 10 years.  I am not surprised if it had changed owners several times already.

In this stall now is the Yummy Malaysian Delights.  They had on their menu a lot of Malaysian delights but we were only looking for this …

In Malaysia, this is called the ABC.  ABC is short for Air Batu Kacang, literally translated as Red Beans in Ice.  It is also known as Ais Kacang.  This is an excellent choice of dessert for summer.

More after the jump. Click to read the rest of Yummy Malaysian Delights in the Richmond Public Market (238 words)

© ben for Chow Times, 2009. | Permalink | 15 comments
Post tags: Dessert, Malaysian, Restaurant Review, Richmond

I was just checking our old posting on Kedah House and found that the last time we were there was three years ago, almost to the day.  I drive past Kedah House to and from work everyday and yet we had not eaten there for that long.

As always, Arkensen and Nanzaro wanted pho or sushi for lunch.  The boys can just live of those stuff everyday — together with instant noodles.  Suanne and I overruled that choice.  Suanne does not like raw sushi at all.  We finally settled for Malaysian instead.

We were going to drive all the way to Seri Malaysia in the far reaches of Vancouver until we remembered Kedah House.  For some reason we did not have a good impression of Kedah House’s food.  Perhaps that’s why we had not made an attempt to visit them after all these years.

Kedah House is located on SE Marine Drive (Vancouver) in a little strip mall just east of the Knight St Bridge.  Many years ago they used to operate on Fraser Street until they moved here.

This is what changed our perception of Kedah House.  They have a $10 buffet lunch on weekends.  [Note: Malaysians normally call all-you-can-eat as buffets].

The decor is really basic with lots of misplaced Tourism Malaysia posters all over wall.  As far as I remembered, it is much better than we visited this place 3 years ago.  It is cleaner and brighter.

The buffet spread is placed along the wall on two sections of a long table.  There was not a lot of varieties but more than enough for a good hearty lunch.  Despite that, the quality is pretty awesome for a buffet.

We were kind of surprised how busy this restaurant was on a weekend.  We got seated at a strategic location … just next to the buffet table!  It does make it easier for repeat trips.  Not sure about you, but I like many return trips to the buffet table for a “focused” selection of food rather than piling up the plate with all kinds of grub.

It is very Malaysian (or rather I should say “very Malay”) the way water are served in a plastic pitcher.  He he he … they even serve it in a very Malaysian type of glass too.  These kind of glasses are very common in Malaysian coffee shops, like 99.999% of the shops uses glasses of this design.

I will consider this as the “salad/appetizer”.  It is not really an appetizer as Malay cuisine does not really have the concept of appetizer (well, unless you count munching on dates is considered as an appetizer).  This is called Gado-Gado.  Oh boy … this is soooo authentic that reminded me of the comfort food I grew up with.

The best part of the Gado Gado is the peanut sauce.  They were marvelous and served warm too.  I drenched the entire salad with the peanut sauce.  I like the fact that they keep on refilling the peanut sauce so that they remain so deliciously freshly made on the buffet table.  This is perhaps the best Gado Gado on this part of the planet.

All the usual ingredients were there … cucumber, ketupat, turnip, dried tofu, rice cake and hard boiled egg.  Oh, talking about hard boiled egg, my mum (as in ALL mums in Malaysia) forbade me to eat overnight hard boiled eggs when I was young — I emphasize the word overnight.  It was OK for girls to eat overnight hard boiled eggs but not for boys.  Can anyone share with everyone why?

I had the cold hard boiled eggs.  I don’t care if anyone stare at my pants.  LOL!

Nasi Minyak is literally translated to as Oily Rice.  It was really fragrant.  We can pick up the smell from afar.  The fragrance is from the spices used, primarily star anise and curry leaves.  For once, forget the name but they are really delicious by itself.

This is a salad … freshly made from cucumber, pineapple, onions and chilli for that extra heat.  Although we were told that this is sometimes taken by itself, the waitress recommended that we do it like this …
More after the jump. Click to read the rest of Weekend Buffet at Kedah House on SE Marine Drive, Vancouver (439 words)

© ben for Chow Times, 2009. | Permalink | 5 comments
Post tags: Malaysian, Restaurant Review, Vancouver

I’ve never seen so much snow falling in the Vancouver area for as along as I can remember.

To think of it, it all came even before the official start of winter. Here in Richmond we had almost 2 feet of snow in all. Try walking in the snow and the snow will reach up to your knee.

There is this something about snow … it’s mesmerizing to watch it falling. While it is still powdery and fresh, it’s beautiful until it starts to turn in a slushy mess … or …

… you try to drive out to the streets. The city of Richmond did not bother to plow the side road until the day of Christmas which made it quite a challenge to get to the main streets. I think the worse is over now because yesterday many parts had turned into puddles of water. Suanne and I ventured out on an errand Vancouver downtown and ended up having lunch out.

We went to one Malaysian restaurant we had always heard about but never tried before. As a matter of fact, Cafe D’Lite has been on our To-Visit list the past three years or so. It’s just because it was really out of the way for us. Cafe D’Lite located in 3144 West Broadway. Actually it is just next door to the famous Notte’s Bon Ton Pastry.
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© ben for Chow Times, 2008. | Permalink | 5 comments
Post tags: Malaysian, Restaurant Review, Singaporean, Vancouver

A short drive to 41st and Fraser brought us to Chilli Padi. Chilli Padi is a Malay restaurant and located in the old location of Kedah House (another Malaysian restaurant). I describe Chilli Padi as a Malay restaurant as opposed to a Malaysian restaurant because it serves Malay food. Malaysian food encompasses a wider cuisine that includes Chinese and Indian cuisine.

Not knowing really what to expect, I was quite surprised how nice and clean Chilli Padi looked compared to Kedah House when it was here. The decor is quite Malay with rustic wooden panels. The place is quite smallish though … smallish but with a cozy feel to it. Most of their customers, we can see, are obviously very Malaysian … Chinese Malaysians and Malay Malaysians.

We started off by ordering a very popular soup found in Malay hawker stalls. It is actually a more Thai soup than it is Malay. It is a hot and sour soup but what characterize this soup the most is …

… the Chilli Padi. Of all chillies, I love Chilli Padi the best. Despite it small size, it is lethally hot … just a slight tad milder than habanero which is way bigger. Chilli Padi is called that because of it’s size … padi means a grain of rice in Malay. The big bowl, good for the seven of us, costs $10.

We also got some Satays to share. The six sticks costs almost $7. They were really good and must tip my hat to them because they made it like the way it is supposed to be … with charred bits too. Say, is it true … charred or burnt meat is carcinogenic?

Anyway, I love it. The only downside is they gave so little peanut sauce and they did not even chilli it up. it came with sides of onions, cucumber and cube rice.

Their Rendand was great — some of the best I had ever tried. It is a lot more drier than what we had in Tamarind Hill. The Beef Rendang costs $9.

If you dine out in a Malay restaurant you simply must order Rendang. To me it’s like ordering Pad Thai in a Thai restaurant. Rendang is stewed in mixture of spices and coconut milk over a few hours to a thick creamy sauce. The ultimate is that the meat must be soft and tender … and it was so. Chilli Padi does their Rendang really well.

We also had what they call Kacang Buncis which is basically long beans. It is cut into short sections and stirred fried in chilli sambal and minced dried shrimp. A good dish is when the long beans is fresh and chrunchy … it was. $7.65.

The Sambal Sotong (squid) was a complete disappointment to say the least. The texture felt kind of funny in that it is chewy (not springy as expected). Me thinks that the squid must be bordering on going bad. $12 … just wasn’t worth it. We practically left this untouched.

The Apek Char Koay Teow was very good. It is a Malaysian style fried rice noodle in sweet soy sauce with lots of chilli, eggs and minced garlic. I must say they have one of the best Char Koay Teows in Metro Vancouver. $7.65.

I don’t want to talk about the above. Who else but my boys ordered this. Sigh … at this rate they are going, how on earth are they going to inherit chowtimes from Suanne and I.

The bill came up to $75 before tips and taxes. It was not bad considering the amount of food we ordered. If you look at it, their entree generally costs less than $10.

Overall the meal was better than expected but was somewhat marred by the somewhat funny tasting squid. The Beef Rendang was good … the satay was good … the char koay teow was good … the tom yam soup was good. You should check it out yourself.

Oh … we got the 50% discount coupon above because they charged us THREE times on the meal. We got quite a shock that our credit card statement showed the transaction three times. We called them and they promptly reversed the charges … and gave us a 50% off lunch and dinner coupon too. We like the people in Chilli Padi … they are good honest people.

BTW … how do you spell Chilli anyway? With a double L or a single L.

© ben for Chow Times, 2008. | Permalink | 3 comments
Post tags: Malaysian, Restaurant Review, Vancouver

We had been meeting over dinners once every few weeks. It was our turn to select the location and this time, Suanne and I picked the Tamarind Hill Malaysian Cuisine located in New Westminster. The choice was a hands down choice for us as we know Malaysian food very well.

Tamarind Hill is located on 628 6th Ave. It is located right in front of the Royal City Center’s 7th St parkade entrance. There are lots of street parking but I warn you to be careful about trying to park at the Royal City Center and walking over to the restaurant. We tried to park at the parkade and noticed that there was a guy sitting in a car watching for non-customers parking in the parkade. Never wanting to take a chance, we drove out and parked in the street. Be warned.

We were all surprised to see how popular Tamarind Hill was on the Saturday night. It was unbelievably packed that night. Moreover, most of their customers were white which is unexpected for us to learn how popular Malaysian food is. We love the place. See above … they do have the coolest looking waiting area, don’t you think?

The dining room is really tight though with chairs and tables packed close one to another. We were so close to our neighboring table we could smell their food … and I am sure they can do ours too.

We got there a bit early and got ourselves drinks while waiting for Ed and Christina. Suanne ordered the non-alcoholic Mango Colada ($3.75). No rum in this one but I am sure Suanne would love it with a little rum … except that “officially” she does not drink alcoholic stuff.

I don’t know why. Even thought Tamarind Hill is a Malaysian restaurant, for some reason I felt that they are more Singaporean than they are Malaysian. The owners who came to speak to us briefly (because we have cameras!) looked and sounded more Singaporean than they are Malaysian to us.

For that reason, I ordered the very Singaporean Tiger Gold Lager. It came with a chilled glass, I liked that. It came in a really small puny bottle, I did not like that! You can’t get smaller than the 330 ml bottle. $6.

Ed and Christina left the ordering to us. For starters we ordered 2 roti canai to share. It was $5 and not bad at all. It was flaky and puffy as good roti canai is supposed to be. The curry they gave was too little but understand that it’s because Canadians will treat this as a dip. For me, I always like to drench my roti with curry.

We had three mains to share. The Beef Rendang (Suanne’s recipe here) was excellent. While I had better ones before, I know I should not hold Tamarind Hill to standards of Malaysia and Singapore. it is somewhat watered down but the plus side is that there are lots of gravy. It was not spicy at all even though it is basically a curried dish.

Because this is a dish that is slowly cooked over hours, the beef tends to breakdown a lot. To me, the hallmark of a good Rendang is the meat basically remain intact. Tamarind Hill’s Beef Rendang is quite springy … and that is good. $12.

The Eggplant, Okra and Green Bean costs $11. It is a stir fry dish with onion, garlic and tomatoes in spicy sambal chilli, shrimps and dried shrimps. We liked it a lot. It has a very unique blend of taste and is best with steamed rice. I like the way they managed to preserve the purplishness of the eggplant which shows that they are not over-cooked.

We also had a seafood dish which is simply called Mixed Seafood Asam Curry. Asam is the Malay word for Tamarind. The curry again was great with steamed rice which came at $1.25 per bowl. For $17, I wished they had more seafood meat in it. We noticed they even have cockles (Kerang in Malay) and did wonder how they managed to get hold of them. Does anyone know where we can buy live cockles?

Where Tamarind does best is their desserts. They were nothing but awesome. The Pandan Cassava Root Cake, despite it’s simplicity, was some of the best we had. The Gula Melaka (Palm Sugar) syrup adds a good touch of different sweetness to the already sweet cake.

If you only order one dessert, I strongly recommend that you order the Coconut Crepes. You will absolutely love this. The soft pandan crepes wrap is already great enough but the real treasure is in the Gula Melaka infused shredded coconut. $6 is perhaps their most expensive dish but worth every cent.

Ais Kacang is a very popular Malaysian dessert. It simply translated as Nuts/Beans with Ice. A customer came by and asked us what this was. As much as we tried to explain to them, I can see their eyes cringed purely by the looks of it. I have no idea why because to me this looked absolutely delicious. $5.50.

Cendol is another common Malay dessert. It is shaved ice and has this greenish phlemy looking thingy called cendol. I think the looks of it puts some people off but despite the looks and the reminder of phlem(!), it is really nice and refreshing. $3.75.

Total before taxes and tips came up to slightly over $90. It was a bit pricey but then we did order a lot of food. We enjoyed the meal a lot. The food was quite OK overall but then I want to say that I am holding them up to Malaysian standards. The service was great, sincere and attentive. Most importantly, the company was great (thanks again ET and Christina for coming out).

I think Tamarind Hill is perhaps one of the most successful Malaysian restaurant in Metro Vancouver. I recommend this restaurant but remember to save space in your stomach for their excellent dessert.

© ben for Chow Times, 2008. | Permalink | 8 comments
Post tags: Malaysian, New Westminster, Restaurant Review