Flavorful Malaysian restaurants worth seeking out
Sit down to Southeast Asian curries and rice noodles at these select locations
Taiwan is home to more than 30,000 Malaysians, with about a third of that number studying at Taiwanese universities, according to the Southeast Asian country's Ministry of Foreign Affairs.
It's no surprise then that Taipei should offer some great Malaysian restaurants, serving up laksa, char kway teow, and satay dishes that perhaps epitomize the country's cuisine.
In general, Malaysian eateries in Taipei deliver large portions of noodle or rice-heavy plates that represent a spicier alternative to Taiwan's milder traditional flavor-palette. Here are three sit-in options that serve up Malaysian grub with a street-food vibe.
#1: BSZ Malaysia Cuisine
Big flavor and big portions keep this lively eatery packed at dinnertime
Located near Gongguan MRT Station, BSZ Malaysia Cuisine hits the spot if you’re looking for a big bite of southeast Asia.
The Dried Bakkutteh with Rice (NT$260) was packed with herb-and-spice-infused flavor, and was pleasingly served with a massive mound of rice in photogenic tableware.
Likewise, the Char Kuey Tew (NT$240) — stir-fried flat rice noodles with shrimp in a thick garlic and chili paste sauce — looked and tasted great, with crunchy beanstalks complementing the stodgy noodle mouthfeel.
When This Is Taipei ate at BSZ Malaysia Cuisine in December, the large dining area was packed, and everyone seemed to be enjoying their food.
The restaurant was bright and clean, while the cheery din and the fast pace of service added to the Malaysian street food-style experience.
The bilingual illustrated menu made ordering a breeze. Be careful you don’t order too much, as the portions lean on the big size.
#2: Thai Ma Village
A rewarding bite of Malaysian and Thai flavors — if you can find it
To find this hidden gem near Taipower Building MRT Station, look up at second-floor level on Roosevelt Road for an exterior that looks like a train carriage. Enter the entrance on the lower-left and climb up the stairs. It’s a bit dark inside the concrete corridor, but the restaurant itself is a cozy sanctuary.
Inside, the small dining area of this Malaysian-owned eatery is great for individuals, couples or small parties, and has a light and clean feel.
The bilingual menu offers a smaller selection of dishes than bigger restaurants, but Malaysian staples like Bak Kut Teh (NT$190), Curry Laksa Noodles (NT$185), and Malaysia Butter Chicken (NT$145) are sold at a much lower price point than other places. It also has some Thai choices, including Thai Green Curry (NT$145).
The Malaysian chicken curry (NT$145), served with refillable rice, hit the spot when This Is Taipei visited in December, and the butter chicken seemed to melt in my mouth.
A short walk from National Taiwan Normal University (NTNU) and the Mandarin Training Center, this is a great spot for students looking for a bite during a long day of study.
It’s open 12 PM to 2:30 PM every day except Wednesdays and Thursdays when it’s closed.
#3: Mr. Chee Kopitiam
Bright interiors and satisfying eats deliver an unpretentious Malaysian dining experience
Mr. Chee Kopitiam is a popular Malaysian eatery with several outlets across Taipei in Shilin, Zhongzheng, and Daan districts.
The restaurant serves up hearty potions of noodle and rice dishes that Taiwanese eaters are keen to gobble down, plus a wide selection of reasonably milky teas and coffees.
When This Is Taipei stopped into Mr. Chee Kopitiam’s Daan branch in January, the high-ceiling, expansive tables, and picture-covered walls created an airy and colorful setting for lunch.
At NT$260, the Fried Flat Noodles (Char Kway Teow) came with yummy stir-fried shrimp that is expected from the dish, and featured a strong but not overpowering spicy blast. With this and other dishes, the level of spiciness can be adjusted when ordering via the QR-code menu.
The Malay Style Fried Noodles with Chicken Curry, priced at NT$250, was also well-received: The chicken portion, though not as big as the menu picture implied, was served in a rich sauce that packed a decent kick of flavor, while the milder soy-sauce-soaked noodles with crunchy green stalks served as a fitting counterpart.
