Cheng Ho Restaurant

81, DaAn Rd., Sec. 1 (near ZhongXiao E. Rd.)

       Nearly 600 years ago, Cheng Ho's maritime expeditions introduced Chinese culture to Southeast Asia, and helped create the Nyonya culture. Nyonya people use Chinese bean paste, tofu, sesame, mushrooms, and spices in combination with Malaysian spices, curry, shrimp sauce and coconut milk to create exotic and delicious foods.

       Cheng Ho Restaurant wishes to bring authentic Singaporean and Malaysian cooking into Chinese culture, and educate people about the essence of real Malaysian cuisine, says Rich Hsien, the restaurant's president. Cheng Ho uses only the finest imported ingredients, and customers can sample a variety of Malaysian delicacies in the all-you-can-eat half buffet (weekdays NT$450, weekends NT$495). Every dish is carefully prepared to present an authentic flavor, says Hsien.

       For those new to Malaysian foods, the chef recommends Chili Crab, Bak Kut Teh, Curry Beef and Hainan Chicken Rice. Chili Crab is eaten with Indian bread, a unique way to appreciate the succulence and spiciness of the dish. The Bak Kut Teh soup, with American ginseng, garlic, and a variety of medicinal herbs, is rich, nutritious and healthy. Made with red curry, fresh tender beef, coconut milk and special spices, the Curry Beef has a unique flavor. There are also Satay, Chow Gwei Teow, Calamari, Malaysian Delight, and other dishes. To wash it all down, try the Kumquat Sour Plum Juice.

       The restaurant decor combines old and modern, and is simple and elegant. In less than a year, the reputation of Cheng Ho has quickly spread by word of mouth. Reservations are recommended as the place is often packed. Breakfast is NT$160; business lunches are NT$180.