There's more to Malaysian food than just satay in Beijing

Malay grilled fish. (Photo: Wang Zhuangfei/China Daily)

The latest evidence of Malaysian food's strengthening presence in China: the arrival of the new PappaRich restaurant at the Ikea store in Beijing's Daxing district.

Established in Kuala Lumpur in 2005, the popular chain now has more than 70 outlets in its home country, plus cities from Singapore to Australia, the United States and Britain.

In 2013, Chinese restaurant group Tang Palace－after forming a joint-venture subsidiary with PappaRich－brought the brand to the Chinese mainland, opening the first three outlets in Shanghai.

The Beijing branch is the fourth.

On a recent Monday lunch visit, I go to the eatery and find quite a few tables already taken, even though there are few people visiting Ikea at the time.

The menu presents abundant and colorful choices that boast coconut milk, curries, chilies and heavy sauces. The restaurant seems to feature modern Malaysian cuisine that draws influence from other Asian countries, especially Thailand and Singapore.

Restaurant manager Jiang Jinling tells me that all the dishes are prepared by traditional methods to ensure the authenticity of Malaysian taste.

Many of the ingredients, including sauces and tropical vegetables, are imported from Malaysia, she adds.

After asking her advice, I pick several of the restaurant's flagship dishes from more than 120 choices, and they all turn out to be remarkably delicious.

I start with the French toast, because it looks golden and inviting.

Each slice of bread toasted with egg is about 3 centimeters thick, sliced with a pocket to be stuffed with peanut butter and kaya, Malaysian coconut jam made of pandan and sugar.

The first bite combines the feel of the soft toasted bread with the crunch taste and nice aroma of peanut butter, then an aftertaste of kaya. I can't stop eating it.

The restaurant's signature drink, litchi soda, is a perfect match to the French toast.

Fresh litchi, cucumber slices and mint leaves, which float beautifully among crystal ice cubes, have been steeped in the soda water. The drink nicely balances sweet and sour, making it enjoyable and refreshing.