hunter-killer
Member
In 2012, F&B conglomerate Fei Siong Group (behind brands Encik Tan, Nam Kee Pau, 85 Rehill Teochew Fishball Noodles, HK Egglet among others) piloted to runaway acclaim Malaysia Boleh! - a 7,000 sq ft food court-esque enclave at Jurong Point that distilled and corralled under one roof the quintessence of street food culture from across the causeway. Five years later it doubled down, adding another 15 hawker stalls on an adjacent 8,000 sq ft shoplot as well as opening sister eatery Malaysia Chiak! at The Centrepoint which peddled similar albeit less exhaustively varied fare. Still, continual crowd-pleasers feature: Penang Road Chendol, Klang Bak Kut Teh, Hainanese Curry Rice, Damansara Chilli Ban Mian, Morgan Mee Rebus, Kuantan Nasi Lemak, etc.
Malaysia Boleh! currently has three locations islandwide; Malaysia Chiak! has seven.
What knocked our socks off:
The claypot rice was assertively flavoured, what with earthy aromas subsumed into soft fluffy grains and a bountiful medley of sesame oil-spritzed chicken chunks, salted fish, Chinese sausage slices letting savory umami run riot. Do however be prepared to wait for around 20-25 min whilst tending kitchen hands ensure your order(s) simmer to hot, delicious perfection.
The mee rebus reeled us in equally: firm yellow noodles drenched in a warm molten gravy (then chaperoned by beancurd cubes, sliced green chilli, hard-boiled egg plus fried shallots) imparted sharply delineated curryish tones, yet also allowed an ensuing sweetness to permeate unencumbered.
More at https://www.thefooddossier.com/2020/12/malaysia-chiak.html