Malaysian
Christmas and Cocos Islands food is an appealing hybrid of Malaysian and Indonesian. The brilliant teal decor seems designed to conjure an island setting while banquettes, TV and family groups make it easy to relax. Pastry’s good here, with flaky curry puffs filled with a mild melange of potato and carrot, while roti partners happily with tangy, oily chicken curry. Prawn laksa is thick, spicy and many-textured, and nasi lemak (a weekend special) sees rice surrounded by fragrant beef rendang, fried anchovies, sticky sambals and crowned with a frilly-edged fried egg. Sweets, both trad and western, are homemade.
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