Penang Flavours on Doncaster Road, minutes drive from Doncaster Shopping Town used to be under the same name as the Malaysian eatery in Wantirna, Straits Cafe. Although under a new name, the food remains just as good as before.
Their Har Mee has a lovely prawn soup base flavour, and the sambal mixed in gives it a nice chilli aroma. My only downside I found is the oiliness in the dish, as is apparent in the picture above but I guess that comes with eating out.
The Wattan Hor (Combination Hor Fun) is one of the better ones I’ve had around town. The wok flavour of the hor fun is noticeable and adds that little bit extra that is needed to balance the creaminess of the egg sauce. Delicious
Penang Flavour’s Assam Laksa wasn’t anything special. Assam Laksa really needs that sweet, sour combination to soup base but also with that subtle fish flavour. Not to say it was bad, it isn’t. Not many Malaysian restaurants can actually do it well actually.
Malaysian Kitchen also is located close by to Penang Flavours, but if I were to choose, I’d definitely go with Penang Flavours. Their Char Kway Teow is one of the better ones in Melbourne too.
694 Doncaster Road
Doncaster Melbourne VIC
Malaysian Kitchen on Doncaster Road, Doncaster is another Malaysian restaurant in Victoria. The place is quite spacious having two floors and seems to be quite popular among the locals. During lunch peak time, it filled up quickly. At Malaysian Kitchen, they serve the Malaysian favourites as well as a few obscure dishes.
Ever since having Pan Mee at the now closed Claypot King in Glen Waverley, I’ve always tried to find a place that can match or better it. Chef Lagenda‘s version is decent, but they don’t make their own noodles which Claypot King do. The other Claypot King locations don’t offer Pan Mee either so it is a real disappointment. Malaysian Kitchen’s Pan Mee with the addition of the crunchy anchovies and fried onion creates a wonderfully flavourful soup. The noodles appear to be made with a Pasta maker, the thin long noodles make it a challenge to eat. If it was cut up into smaller pieces, I think it would be much better. However, the noodles itself have just enough bite to them which is all you want. In addition, their Pan Mee includes mince meat, mushrooms and bok choy. Overall, it’s a decent Pan Mee packed full of noodles in a small bowl but I still prefer Chef Lagenda’s Pan Mee.
Their Char Kway Teoh is an interesting thing, as you can see they add strands of Hokkien Mee into this dish. I can’t say I enjoyed this, it really doesn’t taste much like Char Kway Teoh and doesn’t have that wok flavour. You’ll find a better (but not the best) Char Kway Teoh at Straits Cafe Doncaster. The use of fatter noodles adds a heaviness to the dish and really the sauce is too subtle to add anything. Not great.
Malaysian Kitchen’s Fish Head Curry is quite pleasant. The sour soup with the noodles and fish just works. The soup isn’t too sour but that slightly tangy taste that lingers on your tongue is beautiful. The deep fried fish either needs to be taken out quickly or eaten quickly because the crispy fish will get soft and less appetising. I’m not a fan of deep fried fish like this, and here, its no exception and with the plentiful bones to boot it isn’t an enjoyable eating experience to put it lightly. Apart from that, I think it’s a winner, the soup provides that feeling like you’re having a home cooked meal with your family. Familiar and cosy.
Given the food we ate, I’m not quite sure why it’s so popular. Maybe it’s the food we chose but I couldn’t see anything all that special about the Malaysian food here. Maybe it’s because Doncaster or around these parts really doesn’t have great Malaysian food like South Eastern suburbs and even arguably the CBD has. I find it overall decent but I wouldn’t go out of my way to eat here again.
910-912 Doncaster Road
Doncaster VIC 3109