West New Malaysia

I didn't plan to eat here, but my first choice Malaysian restaurant didn't take cards. We didn't have a reservation, but luckily we got seated in minutes. I saw a lot of people ordering Hainan Chicken Rice, so I went for that. We also got Deep Fried Jicama Roll and Choy Kuey Teow. The chicken rice tasted just like home, and the chili and garlic sauce were perfect. The appetizer was good, but the kuey teow didn't have that "wok hey" flavour, and the noodles were wider than what we're used to in the UK or Malaysia. Overall, it's a good Malaysian spot in Chinatown.

Amazing food and for the price it’s worth it! My friends and I shared for dinner so we were able to try multiple dishes. Out of all of the dishes we tried, we all agreed that the Nasi Lemak and Roti Canai were the BEST! The Nasi Lemak wasn’t really spicy but the combination of the curry chicken and the anchovies and the peanuts really sold the dish. The Roti Canai was really good and it also included the curry chicken and a nice thin roti that is more similar to paratha than naan. Very delicious, highly recommend!

West New Malaysia delivered a deeply satisfying dining experience with each dish highlighting the layered influences that define Malaysian cuisine, shaped by Malay, Chinese, and Indian cultures over centuries of trade and migration. My boyfriend and I truly loved the experience, and every course reflected both technical skill and cultural understanding. We began with Roti Canai, a staple with origins tied to South Indian flatbreads introduced to Malaysia through Indian Muslim communities. The roti was expertly prepared, flaky and layered with a light crisp on the outside and soft, elastic texture within. It was served with a curry sauce rich in aromatics such as turmeric, cumin, coriander, curry leaves, and onion. The sauce had depth without heaviness, allowing the spices to bloom while remaining balanced and approachable. Alongside it, the beef satay showcased another iconic Malaysian dish, traditionally grilled over charcoal after being marinated in spices such as lemongrass, garlic, turmeric, and sugar. The beef was tender with a subtle smokiness, and the peanut sauce was smooth and well emulsified, made with ground peanuts, coconut milk, palm sugar, and chili. Fresh cucumber and onion added a clean, cooling contrast that rounded out the dish. As a small note, the satay was served with the peanut sauce already on top serving the sauce on the side would help minimize cross contamination and make the dish more accommodating for guests with peanut allergies, while also allowing diners to control the amount of sauce to their preference. For my main, I ordered the Penang Asam Laksa, a dish that reflects the bold identity of Penang’s street food culture. Unlike coconut based laksa, Asam Laksa is defined by its sour and savory profile. The broth was built on a fish base traditionally made with mackerel, combined with tamarind for acidity, chili for heat, lemongrass for fragrance, and fermented shrimp paste for depth. Thick rice noodles formed the foundation, while toppings of shredded fish, cucumber, onion, fresh herbs, and pineapple added texture and brightness. The interplay of sour, spicy, savory, and lightly sweet flavors was vibrant and complex, staying true to the dish’s origins and intent. My boyfriend chose the seafood pan fried crispy noodles, a dish influenced by Chinese Malaysian cooking techniques. The noodles were pan fried until golden and crisp, then topped with a savory seafood gravy made from stock, soy sauce, garlic, and vegetables. The dish featured a generous mix of squid, shrimp, fish cakes, bok choy, and egg, each element cooked properly and contributing its own texture and flavor. As the sauce soaked into the noodles, the texture shifted from crisp to tender, creating a layered eating experience. The seafood remained the focal point, enhanced rather than masked by the sauce, which was rich yet restrained. My boyfriend ordered a Malaysian iced coffee, traditionally brewed strong and sweetened with condensed milk, a reflection of colonial era coffee culture adapted to local tastes. For dessert, I chose the red bean ice, a shaved ice dessert commonly found across Southeast Asia. It was served with tender red beans and topped with coconut milk and gula Melaka, a deeply aromatic palm sugar with caramel notes. Although cendol was unavailable that day, the combination of coconut milk and gula Melaka still delivered the dessert’s signature balance of richness and sweetness, making it a refreshing and satisfying way to end the meal. West New Malaysia offers a well executed representation of Malaysian cuisine. The food is balanced, confident, and deeply satisfying, making it a place that leaves you wanting to return not for novelty, but for authenticity and consistency done with care.