Tossed Salads and Scrambled Eggs

The only Malaysian eatery I know of in Seattle is Malay Satay Hut. It’s been on the list for a while but I’m yet to make the drive to Redmond (and Portland too!) or walk to Chinatown for their traditional Malaysian fare. I was delighted that Banana Leaf was the penultimate restaurant on the Dim-sum-couver (點心哥華) schedule.

Emerald wall, tangerine window frames and daffodil sign, the colourful street frontage was a contrast to the wooden interior.

The specials chalkboard piqued our interest as we waited for a table.

I always imagine a chef wielding a machete in the kitchen to slice a lid on the fresh coconut when I order one!

We sipped cocktails and coconut juice as we perused the extensive menu of curries, rice, noodles, stir-fries, seafood, salads and soups. We selected three classic dishes to share.

Roti canai, warm flaky flatbread, was served with a side of light dhal.

Glistening pieces of Hainanese chicken (海南雞飯) was surrounded by a moat of sliced cucumber and garnished with sprigs of coriander. Toasted peanuts, grated ginger, chilli garlic sauce and soy sauce were condiments. The tender meat was fragrant, the essence of the stock the chicken was poached in. The delicious comfort food was dipped in the sauces and paired with Hainanese rice.

A popular fast food at hawker stalls, char kway teow could be considered the national dish of Malaysia. Flat rice noodles were tossed with sweet soy sauce, chilli, egg, bean sprouts, prawns, fish cakes and squid. We happily nibbled on the starchy stir-fry.

I must get to Malay Satay Hut this year!