What a delightful surprise to find Kampung Malay in the quite suburb of Mudgeeraba on the Gold Coast. Just when we thought we had reached the top of food heaven with the high quality produce and excellent wine in Australia we were directed to this local hot spot. Packed with locals most evenings, with a line up for takeaway too, this restaurant has done a fine job of making Malay cuisine accessible to Aussie taste buds. The chef has adapted the spices (reduced the heat), uses quality cuts of meat (no grissle or bones) and taken advantage of top grade local ingredients to enable virgin Aussie taste buds to be gently initiated into the joys of Malaysian cuisine. Every dish on our table was devoured in moments, but a special mention goes to the rainbow beef which was so popular that seconds were ordered with some begging to also take a third batch home. I’m interested to know what a native Malaysian might think of these adaptations and if they would find the food equally enjoyable. My guess is yes!
Kampung Malay
16 & 17/ 2 Bell Central
Mudgeeraba, Gold Coast
Queensland, Australia, 4213
+61 07 5569 0085
www.kampungmalay.com.au
yay, it's always cool to hear that malaysian food is becoming better-known and well-liked abroad. though i guess we're still lagging far behind thai cuisine. i peeked at kampung malay's online menu out of curiosity, and i noticed that thai green curry and massaman curry were being served here too!
Australia has blossomed over the last 15 years in its expanse of cuisines readily available to the public. Many years ago, when I was still living there, the most common Asian restaurant was Chinese – very much adapted and with dishes claiming to be Chinese but only found in Australia – such as fried ice cream with chocolate topping – is that really a Chinese dish? 🙂
All the dishes look authentic and perfect. I bet the quality of the seafood and meat is better than most of the restaurant in Msia.
Isn't there a saying about other countries doing the home country food even better than the tradition?