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Mee Goreng |
The Malaysian cuisines served in Manis Malaysian Restaurant is the most unique and creative among the many Malaysian restaurants in Vancouver. Many of their cuisines are fusion between traditional flavours of Malaysia and modern culinary presentation. Manis Malaysian Restaurant serves authentic Malaysian cuisines with flavours and taste of East Malaysia. Therefore, their cuisines are not only traditional but has a modern appearance without compromising on the authentic flavours and taste of Malaysia.
Manis Malaysian Restaurant has a really good range of Malaysian cuisines but I have my favorite list going to dine there. I like their Mee Goreng which I would consider to be really authentic and flavourful. The Mee Goreng is served in a large portion and generously with much more meat, tofu and flavourful sauces.
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Chicken Curry with Rice |
Their curry chicken rice cuisine is also a popular menu item. Diners can request for added spiciness. I would usually just ask for mild spiciness. The curry chicken comes in three different types of curry gravies. They are red curry, green curry and the yellow curry. I have tried them all, and to me they are all equally good and flavourful. The chicken in these curries are deboned, Manis uses chicken breast in most of the cuisines. Again they serve generous portions and with lots of meat and vegetables.
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Spicy Chicken Bits with Rice |
Other then the many rice and noodle cuisines, Manis also serves very good chicken and beef satay with peanut sauce. And I usually order the take away satay from them for occasions in the office or for special gatherings.
Another favorite cuisine I like is the spicy chicken bits with rice. The spicy chicken bits is actually a Cantonese cuisine that uses dark soy sauce and dried chilli as the main ingredients. It is by far the most popular Cantonese cuisine in Malaysia in medium size restaurants. And it is popularly known as Kong Poh Kai Teng.
Manis Malaysian Restaurant is located on the corner of 108th Avenue and Whalley Boulevard in Surrey.
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