Skip to main content

Doraville: Mamak

I just had a superb lunch at Mamak on Buford Highway. The restaurant is small but very well decorated in a colorful, abstract style. The service was extremely gracious and efficient. This is street food but don't expect tiny dishes---the servings are hearty.

I started off with a roti. It was nothing short of amazing, a perfect combination of crispy, chewy, and soft. The sauce that you put inside was light and flavorful without distracting from that superb bread.

This is my sambal okra, which was also excellent. Southerners usually either fry okra, which pushes it toward the crispy side and tends to eliminate the okra slime, or add it to a stew, which can make it hard to pick out. This okra was very tender and soft, which I found to be very comforting. The taste of the okra came through very clearly. The sambal offset the okra slime just enough so that the combination added to the soft, reassuring texture of the dish. Pretty amazing stuff...

Mamak Malaysian Restaurant on Urbanspoon

Mamak Malaysian Kitchen

Labels:

Comments

Post a Comment

Popular posts from this blog

Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)
Post a Comment
Read more

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b
2 comments
Read more

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.
Post a Comment
Read more