Taste Good Malaysian Cuisine

For roughly three decades this plain room on 45th Avenue has been the city's reference point for Malaysian cooking, with a menu that runs to nearly two hundred dishes and a clientele that has never needed it to change. It is cash only and BYOB, and the tables turn over fast.

First-timers should order the Singapore kari laksa — coconut curry broth, noodles, tofu puffs — and roti canai with its curry dip, chewy and flaky at once. Hainanese chicken comes by the half or whole bird, roasted on weekends; pandan chicken and sizzling bean curd fill out the table. The New York Times put it on its 2026 list of the city's best restaurants.