This might be one of the most authentic Malaysian restaurants I've tried so far in the Bay Area. I am no expert, but the unapologetic use of shrimp paste and fish sauce, which enveloped me with savory aromas as soon as I walked into this establishment, gave me a clue.
Located in a strip mall at 6003 W. Las Positas Blvd., parking is not a big issue with ample spaces throughout. The counter ordering and seat yourself atmosphere was casual and efficient, but may require some flexibility if one is not used to this type of relaxed dining.
http://www.curryleavesbistro.com/
Here are some of the things I've enjoyed.
Roti Canai. One of my favorite types of breads, this is a multi-layered, pan-cooked flatbread that looks simple, but requires quite a bit of technique mastery to get the layers, method of cooking, flakiness and elasticity correct. This one was spot on and was served with a spiced, but not spicey, yellow lentil curry sauce. Tearing apart this bread allowed the layers to separate, which helped to absorb more sauce. Each bite had a bit of flaky crisp from the outer layer, a bit of chew from the inner layers and savory goodness from the sauce.
Otak Otak. Their version of a typical street food, this was fish paste, well-seasoned with finely chopped herbs, spices and chilis, then mixed with chunks of fish and vegetables. The mixture was molded in banana leaves and steamed. Not the most appetizing in appearance or color, with some fibers from the aromatic lemongrass and kefir lime leaves, but the soft texture with strong flavors were pure seafood heaven.
Nasi Lemak with Chicken Rendang. Considered Malaysia's national dish, this is traditionally eaten for breakfast and includes rice steamed in coconut milk, spicy sambal, fresh cucumber, crispy fried little fish, roasted peanuts and hard-boiled egg. This one may be the best I've tasted. The sambal was rich, long-cooked, full of flavor without being too spicey and the chicken was tender and coated in a thick, tasty, umami-packed curry sauce. The crispy fish and peanuts added crunch and savory flavors, while the rice was fragrant and sweet. Every bite was a little different, but all delicious.
Mee Goreng. Stir-fried yellow wheat noodles with shallots, onion, garlic, soy sauce seasoning, tofu, egg, bean sprouts, chicken and shrimp. These were chewy noodles following the theme of loads of umami. There was no liquid on the bottom of the plate, which indicated that the seasonings were cooked into the noodles and absorbed, so every bite had all that savory and sweet flavor. A squeeze of lime juice added balance to the whole dish, and I happily devoured the entire portion.
I will definitely return to try other dishes, as well as the gelatin-based desserts, and I would encourage anyone, who is not afraid of strong flavors, to try this place as well.
