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| - Note - yelp apparently felt this review included freebies or implied that I know the owners or employees of this business by leaving this comment:
"Your review helps others learn about great local businesses.
Please don't review this business if you received a freebie for writing this review, or if you're connected in any way to the owner or employees."
No "freebies" were received and NO, I do not know anyone affiliated with the business. If I did, wouldn't I write a FIVE star review and fill it with Trumpisms? Ie, It was the most beautiful spoonful of soup, so beautiful?
Anyway this is the review...
******
"The whole world doesn't speak English. Winge winge winge. They have pictures, Just point" I say to Midwest poker bud who immediately shows off an expertly choreographed hand gesture.
Dumbing it way down, in general, spicy sambal and fresh chili, lots of fermented dried shrimp and shrimp sauce, lots of lemon grass and herbs. Traditional foods of Malaysia sit along side those of India (solid) and China (uhhhh, not so successful and generally sweeter than the original).
Island Malaysian, with its bizarre decor, half dive bar, half restaurant has some seriously authentic and delicious Malaysian dishes. WARNING: navigate the menu carefully as many dishes are there to satisfy Western taste.
Straight to it, nasi lemak, the national dish of Malaysia. In this case rice cooked in coconut milk with ayam rendang (chicken stewed in lemon grass, kafir lime leaves, coconut, and chilis) with boiled egg, cucumber, and sambal. Personally more accustomed to the Singaporean version (more things on the plate), we add a sambal ikan billis, a grilled whole fish brushed with spicy sambal and deep fried eggplant. Use your hands. A pinch of rendang with the rice, some of this and that. Simple, fun and good.
Need veg? Kangkung Belacan (water spinach sautéed with fermented, salted shrimp paste) requested with chili and garlic. Again, simple but packs a flavor punch.
Wanna sample "Chinese"? Char kway teow. Basically wok tossed rice flour noodles AKA chow fun with shrimp and bean sprouts. Good wok hey flavor. Slightly sweet.
Finally, Penang's gift to the culinary world, Asam Laksa, noodles in a beautiful sweet sour fish based soup with a strong backbone of tamarind, lemongrass, garlic, ginger, shallots, herbs and fermented shrimp, garnished with lots of flaked boiled fish, onions, chili, mint, and shrimp paste. Fiery, complex and oh so good.
Be sure to order the barley ice drink. Simple but puts out the fire from spicier dishes.
Asian service. Nuff said.
A stunner of a restaurant if you choose well and a total surprise to find in Vegas.
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