Complex flavours and expert cooking set Matahari Grill a few notches above some of the trendier Southeast Asian spots further west. Malaysian eggplant brings oblong slices of aubergine brushed with tangy, smoky dried shrimp paste and grilled until the chewy outside gives way to a melting interior. Terrifically balanced mee goreng elevates a sloppy fast food staple: al dente egg noodles tangled with generous helpings of scrambled egg, shrimp, tofu and a thin lemongrass-chili soy sauce. Rendang beef brings braised and shredded short ribs in with coconut milk and “secret spices” (traditionally, the recipe uses lime leaves for top-note zing, with turmeric for depth). Rice pudding fans will want to try sago-sago, a pile of tiny tapioca pearls in a pool of rich coconut milk sauce. Affordable wines and beers.
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