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CiCi Li – Food Paradise TV

Sentosa Malaysian Cuisine is known for its authentic flavors and unique spices. The common ingredients for Malaysian food are curry, lemon grass, coconut milk, and shrimp paste. The food here is pretty traditional. Must order the coconut pudding for dessert — they serve it inside a real coconut — so delicious, soft, and delightful! PS: I love Malaysian Shrimp Noodles! Let’s meet Johnny, the manager of Sentosa today.

About Sentosa Malaysian Cuisine
Sentosa Malaysian Cuisine, known for its authentic flavors and unique spices, has created enormous buzz in food industry. Not only offers variety selections ranging from tasty appetizers to exquisite entrées to flavorful desserts, Sentosa delivers the true taste of Southeast Asia. There are many signature dishes that Sentosa has offered. To name a few, the traditional Indian pancake ‘Roti Canai’ and the freshly grilled ‘Satay chicken/beef’ are one of many local favorites. The entrée, wok stir-fried noodle ‘Kapitan’ or the delicious chicken noodle soup ‘Kai Si Hor Fun’ has distinct aroma that one could only crave for more. From the coconut flavored rice ‘Nasi Lemak’ to chicken flavored rice ‘Hainanese Chicken’, Sentosa has the selections. What’s more, the shaved ice ‘ABC’, is one of the most sought dessert. To sum it all, Sentosa Malaysian Cuisine is a perfect place for a treat.  

Award & Review

Yelp.com  2009
Review Highlights – “Sentosa has a menu offering a full assortment of Malaysian and Chinese dishes. Our food came out quickly and warm. It was probably some of the best Roti I have ever had and there was a lot of it! The dish comes with a bowl of curry for dipping. The curry was very good. It had chicken and potato in it. Reasonable prices, outstanding entrees, and attentive service. I can definitely recommend the food. Delicious.”

Michelin Guide Recommended  2009
Sentosa, the Malay word for tranquility, celebrates an agreeable intermingling of the mainly Chinese and Indian influences of Malaysia’s multi-ethnic descendants. The restaurant features a contemporary setting with warm lighting, polished teak, and stone tiles. The flavorful menu offers fare such as rendang, a rich, flavorful stew made with tender cubes of beef simmered in coconut milk and chili paste; alongside a large selection of rice and noodle dishes, such as Mee Siam rice vermicelli, stir-fried with sweet chili sauce, cubes of fried tofu, bean sprouts, fresh shrimp, then topped with ground peanuts. Be sure to eat your vegetables; they are sautéed with alluring belacan, made from fermented, ground shrimp.

Yelp.com  2008
Sue L. says, “I always enjoy coming here whenever I visit friends in Flushing. In fact, I just came back from having lunch there today. The food is fantastic. I love the Roti Canai and the yummy sauce and the Pad Thai. The Chow Kueh Teow is pretty good too. The atmosphere is pretty relaxing with a nice design, and the waiters are very friendly.”

The Village Voice
This former Manhattan Malaysian disappeared a couple of years ago, only to reappear on a glittering restaurant strip in Flushing. For the edification of its Chinese patrons, the menu has added Cantonese and Thai to its bulging expanse, but stick with the Malaysian stuff and you’ll have a delightful meal. Recommended are the nonya clam casserole, kangkung (water spinach) smeared with salty belacan, Sino-Indian noodles like mee goreng, and of course, the signature roti canai, featuring a small serving of curry and the most flaky pancake you’ve ever tasted.

NEW YORK RESTAURANTS
Good restaurants don’t die. They just move to this Flushing side street, where the relocated Sentosa, a top-notch Malaysian kitchen late of Manhattan’s Chinatown, has materialized two doors down from the transplanted Spicy & Tasty. Like its Szechuan neighbor, Sentosa has spruced up its décor but preserved its brash, taste bud-grabbing flavors characteristic of its native cuisine. Malaysian is the ultimate fusion food, with a penchant for the pungent shrimp paste called belacan and a tendency to bury treasures, like shrimp and squid stuffed inside tofu. Roti canai, the fried pancake you dip into chicken curry, and beef rendang simmered in a chili powdered coconut milk curry are our go-to litmus test dishes for Malaysian restaurants; Sentosa’s are smashing. So is its ice kanang ABC, a Southeast Asian kitchen sink of a shaved-ice concoction, full of red beans, corn kernels, palm seeds, and jelly. — Rob Patronite and Robin Raisfeld

TimeOut, New York
Restaurants & Bars  
Despite taking its name from the Malay word for “tranquility,” Sentosa is a maelstrom of activity—particularly on weekends, when families pack the long, wood-paneled dining room. Most memorable are the indigenous offerings, like the spicy roti canai pancakes or the Malaysian rojak, a pineapple-heavy fruit salad topped with a piquant shrimp paste. The mango chicken—served in a hollowed-out fruit—similarly fuses sweet and sour, while “volcano” spare ribs deliver on their fiery promise. Put out the heat with an ice kacang: shaved ice with red beans, corn, jelly and coconut milk.

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