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Sambal

Malaysian$$

Take the big communal varnished-wooden tabled as a hint to come with a crowd. The share-friendly food and generous serving sizes mean value for money increases with the number of diners. An outstanding entree of otak otak, minced fish steamed in coconut custard, arrives in banana leaves. A char kuay teow noodle dish is properly smoky, and tau eu bek, pork belly and tofu braised in a soy-based sauce, is a hit. Deep-fried chicken, inchee kabin, was a tad KFC-esque in spite of dipping sauce, and belachan eggplant was light on belachan. Service is friendly and dishes arrive with production-line rapidity.

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