First published on 24 Mar 2009 . Updated on 15 Feb 2011.
Named after chef/co-owner Sam Yunus, Sam Satay the restaurant is loaded with Malaysian eats that will tickle the palate. The chicken laksa is loaded with big chunks of bean curd, crisp fried shallots and bean sprouts as well as bits of chicken and rich, turmeric-stained coconut broth and piles of thin vermicelli rice noodles. There's also a nasi lemak where the tiniest dried shrimp team with a rich chicken curry, peanuts, cucumber and slices of egg surrounding an island of coconut-tinged rice. This café rocks the roti.
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