I found a rare Indonesian restaurant called "Ikebukuro Malaechan Dua" and decided to try it out. The restaurant has a Bali-like atmosphere and serves popular Indonesian dishes such as Nasi Goreng for lunch. Today, I had the chicken rice. The chicken with sweet and savory sauce paired perfectly with the coconut-flavored rice. I was glad I only got half portion of rice because the girls next to me seemed overwhelmed by the amount of rice they got, even though they didn't order extra large. The ambiance reminded me of Bali and Bintan islands. It was a lovely restaurant.

During a break from work, I had a solo lunch at a Malaysian restaurant near Higashi-Ikebukuro Station, just a 2-minute walk from Sunshine City. This specialty restaurant offers authentic ethnic dishes, including their signature dish Bak Kut Teh Chan. It was Friday, around 1:30 pm, and a typhoon was approaching. All the indoor restaurants in Sunshine City were full, so I braved the sideways rain with my useless umbrella and ran to this restaurant. I was the only customer there, which was not surprising. The restaurant had a capacity of 20 seats with 8 two-person tables and 1 four-person table. They offered 6 different lunch sets, including the Bak Kut Teh Chan. Since it was my first visit, I decided to play it safe and ordered the Chicken Rice Chan. I had a simple question about the difference between Kaomangai Chan and Chicken Rice Chan, which Google quickly answered for me. The food was served in about 5 minutes. The steamed chicken was tender and had a nice texture, complemented by the crunchy bean sprouts. The sweet chili sauce added a nice balance of sweet and spicy flavors. The sesame-dressed salad and chicken soup on the side were also decent. Overall, for 1250 yen, it was a satisfying meal, although not mind-blowing. I enjoyed it and plan to come back with my Asian food-loving colleagues to try the Bak Kut Teh Chan next time. Thank you for the meal. I will definitely visit again.

After a series of meetings and seminars, I was exhausted and starving on a Sunday evening. I had to work on a presentation material for the next day but couldn't focus at all. Even the caramel I had wouldn't satisfy my hunger and fatigue. I decided to get off at Higashi-Ikebukuro Station on the Yurakucho Line. Feeling at my limit, the bustling atmosphere of Ikebukuro was overwhelming. I noticed an Asian restaurant that offered herbal cuisine. I went in alone and ordered the steamed chicken and rice set, similar to Khao Man Gai. It was delicious, especially with the spicy sauce and sweet chili sauce. I also enjoyed the spicy pickles as a palate cleanser. Although I wanted a drink, I opted for water due to my condition and urgent task. I left feeling rejuvenated and was able to successfully finish my presentation material at VELOCE. Remember, taking care of your hunger is important for productivity.

I went to the office for a little bit after working fully remote. There were about 10 of us, and luckily there were seats available. I ordered the green curry, which came with rice and naan, and it was quite filling. I finished it all, but some of the other women left most of their food. The taste started off mildly spicy, but got spicier as I ate. However, it was delicious so I managed to finish it. I was surprised by the combination of green curry and naan, as it helped reduce the spiciness. If I have the chance, I would definitely go back again.

There were some things that I thought about the Southeast Asian ethnic restaurant. First, the spelling of the name "dua". Why only there? I can't shake off the feeling. As written in the guard usage notice, "Malay Chan Two" would be fine. If you really want to read it as Malaysian, you could write "Malay Chan Dua". Next, the registration of the genre as "Indonesian cuisine". It's definitely not a problem to call it "Malaysian cuisine" based on the homepage, the restaurant name, and everything else. If the restaurant really wants to emphasize that it's a Malaysian cuisine limited to Indonesia, then it's a different story. I have visited the "Malay Chan" near Ikebukuro Nishiguchi several times in the past. I'm not very familiar with it myself, but there are quite a few Thai and Vietnamese restaurants near my home, following Chinese and Korean restaurants, so I tend to lump Southeast Asian cuisine together. Now, this restaurant is located near Higashi-Ikebukuro Station. I had been taken care of at the neighboring bakery, "Boulangerie Mifune", last year. I have memories of dining in a corner of the bakery at the eat-in seat. This was my first time at this restaurant, but I visited with the image of the "Malay Chan" in Nishiguchi in mind. "Tom Yum Noodles" (1,320 yen) + "Satay" (500 yen) + "Guava Juice" (460 yen) - as shown in the photo. I asked for the Tom Yum noodles without cilantro. Being someone who doesn't know the basics of Malaysian Tom Yum soup, I can only speak in terms of feelings, but it gives a lighter impression than the dishes I have eaten at Thai restaurants. In a negative sense, it lacks richness and depth. Unlike the distinction between Nam Kon and Nam Sai, it is fruity or something stands out. While lemongrass and chili are clearly felt, there is a considerable amount of tomatoes in appearance, so it feels like it is being pulled by their flavor. In terms of ingredients, in addition to tomatoes, there are many onions, bell peppers, and paprika-like items. The soup is delicious as it is, but compared to my previous experiences, there was a slightly unsatisfactory atmosphere. The noodles have a cheap feel, with lumps here and there, which was a bit disappointing. The shrimp is of decent size, but the taste is not quite there. Satay, was it the same at the Nishiguchi store? It looks the same, but it lacks the grilled aroma, feeling more like a microwaved finish. It was a bit disappointing. As an amateur, if that's how it's supposed to be by nature, I ask for your forgiveness. I spent a moment with a guava juice. Thank you for the meal. The overall impression is that it's not bad, but the expression and balance of flavors in the dishes give me a feeling of being like fast food. If I have the opportunity, I would like to visit the Nishiguchi store, which I have not visited recently, and compare. (Responsible for the text: Kyonatsushukuu, 2023.2.23) (111 reviews/3.47)

The Bakuteh (1,350 yen) was delicious. The soup had a comforting herbal flavor, followed by tender and tasty meat. In addition to lettuce, there were hidden pieces of fried tofu and enoki mushrooms. Everything I ate at this restaurant was delicious. I was very satisfied.

"I came here to eat Bak Kut Teh because my body was craving for some non-spicy spices. Located in Higashi-Ikebukuro, this casual yet sophisticated restaurant offers a different taste from the usual number one store. - Bak Kut Teh: In Malaysia, Bak Kut Teh has a brownish visual, while in Singapore, it has a whitish appearance. However, this restaurant serves a hybrid type with Malaysian-style soup and Singapore-style pork. Despite its rich and salty look, the soup is flavored with traditional Chinese spices, giving it a gentle taste that is satisfying and nourishing. Whether eaten alone or with rice, it is delicious and comforting, making you feel rejuvenated. Be cautious of the chili sauce that comes with it, as it contains a lot of garlic. If you can handle it, try adding it for a flavor variation. It's a delicious dish that will lift your spirits. (Be warned, it is quite spicy due to the use of chili peppers, so if you don't like spicy food, be careful!) - Murutaburoti: A crepe-like dish wrapped in a chewy dough filled with minced chicken. Despite its appearance, it is quite filling and makes for a satisfying snack. - Malaysian-style Milk Tea: Known as "Teh Tarik" in Malaysia and "Teh Tarik" in Indonesia, this frothy and intensely sweet milk tea is likely made from instant powder. Despite my suspicions, I ordered it for old times' sake. It didn't disappoint with its overly sweet taste. It's a dessert killer (laughs). The staff on the floor was Indonesian. Terima kasih~"

Visited the company during lunch break. Originally planned to have bak kut teh, but decided to go for the luxurious Sunday lunch instead. Today's order included Nasi Goreng (1,300 yen). The salad was a regular one with sesame dressing. The soup was a light soup with egg, leeks, and pepper. On the main plate, there was Nasi Goreng, shrimp crackers, satay, and pickles. The pickles had pineapple in them, typical of Southeast Asia. It also had carrots and cucumbers. The satay (grilled chicken skewers) were marinated in spices and topped with a peanut cream sauce. It was slightly sweet but not overly so. There was also a chili and garlic sauce in the back, which I ended up putting on the Nasi Goreng. I later found out from the staff that it can be used on anything. The Nasi Goreng had a hint of fish sauce or something similar, combined with the sauce, it was very delicious. They are closed on Saturdays, so I plan to come back for the Sunday lunch next time.

I ate Bak Kut Teh and Satay. The herbal soup was very delicious. The fried dough sticks were crispy and tasty. I was told to pour the soup over the rice at the end, and it was really good. The Satay with curry sauce was also delicious. It was a bit disappointing that there were no curry puffs, hopefully they will have them next time. I think it would be warming to eat this in winter, so I want to go back in winter next time.

The usual Malay Chan, the menu is different on weekends and holidays. Some dishes are the same as on weekdays. The Bak Kut Teh comes with a side salad, minced pork with kailan, and mango pudding in a luxurious set. The Bak Kut Teh is still delicious as always. I think I might be addicted to Bak Kut Teh since I go there at least three times a week. When I'm tired, I crave it, like my body needs it. At first, I found the flavor a bit strange, like soy sauce and Chinese herbs, but now I crave it. Even when it's busy, the service is fast and good. I try other dishes, but I always end up ordering Bak Kut Teh.

Before visiting the Toshima Ward Central Library, I had lunch at Malacca-chan, which is located opposite. It was my second visit, so I debated whether to try a different dish from the last time, but my companion requested to try the signature dish of the restaurant, so we ended up ordering almost the same as last time. We ordered the "Bak Kut Teh Set" in large size for 1,580 yen plus an additional 200 yen. This is a herbal dish where pork is simmered in 9 types of Chinese herbs. The spare ribs had more bone-in parts compared to last time, and they were tender and delicious, soaked in the soup. In addition to the meat, there were lettuce and enoki mushrooms, and when eaten with the accompanying chili sauce, it offered a different flavor. The soy sauce-flavored soup was quite strong, so we finished it by adding rice to make it like ochazuke. On Sundays and holidays, the set is priced about 400 yen higher than usual, but it comes with choy sum in oyster sauce, youtiao (Chinese-style fried bread), and mango pudding, so it's not a bad deal. The portion of rice was still generous as always. We also ordered the "Satay" for 500 yen, which is skewered chicken topped with sweet peanut sauce. It had an ethnic flavor different from Japanese yakitori, which was also enjoyable. Lastly, we tried the "Murtabak" for 680 yen, which is a Malaysian version of okonomiyaki. The outer layer was chewy like cheese, while the inside was filled with savory minced chicken.

It's been about 3 years since my trip to Malaysia, and I started craving the Southeast Asian cuisine like the satisfying Pakti I had back then, so I made a reservation at this restaurant and visited with my colleagues. ★ Pakti Lunch Set: A large portion of pork cooked in 9 types of Chinese herbs, creating a medicinal cuisine. The aroma of spices and Chinese herbs is strong, and the balance with tofu, enoki mushrooms, lettuce, etc. is good. The local style is to pour the remaining soup over rice and enjoy it like ochazuke. Perhaps due to the cooking method, the ribs, which used a lot of lean meat, were slightly dry rather than tender, which was disappointing. ★ Chicken Rice Lunch Set: A large portion of low-fat steamed chicken that is tender and delicious. When you order a large portion, not only the chicken but also the volume of rice is amazing haha ★ Murtabak: The skin is chewy like cheese, and the inside is refreshing chicken. It's like Malaysian okonomiyaki, and it was delicious with ketchup. ★ Satay: Malaysian grilled chicken skewers served with a generous amount of spicy peanut sauce. The menu says 2 skewers, but the considerate owner flexibly adjusted it to match the number of people. ★ Tapioca Mango Pudding

During the Bon festival season, all the restaurants in Sunshine City were crowded with families, students, and couples. I decided to look for a less crowded place outside of Sunshine City, and found a Malaysian restaurant. I visited the restaurant around 1 pm and it was not busy. The male staff member was very friendly and seated me promptly. The green curry was sold out, so I tried the specialty dish, Bak Kut Teh. It was served quickly and had a strong herbal aroma, along with a bold taste of soy sauce and garlic. The meat was tender but still had a firm texture. The dish included fried tofu, enoki mushrooms, and pork belly with bones. The sauce was garlic soy sauce. The soup alone had a strong flavor, so you could adjust the sauce to your liking. It was recommended to mix the soup with rice at the end, like a tea-flavored rice dish. Although the soy sauce flavor was a bit strong, it was a good way to replenish salt in this hot weather. Bak Kut Teh was originally created as a nutritious meal for laborers. While Bak Kut Teh is the specialty, they also offer other dishes like Nasi Goreng and Gapao Rice, which seem enjoyable as well.

I have visited a specialized Bak Kut Teh restaurant in Higashi-Ikebukuro several times, but it was always closed. Finally, I was able to visit! I arrived before noon on a weekday for lunch, so I was seated right away, but the place quickly filled up with a group of women. The color of the Bak Kut Teh was similar to what you would find in Malaysia, but the seasoning was more Japanese-style with a strong Chinese herbal flavor. They used fried tofu instead of fried bread, and the dark soy sauce had a mild sweetness with a hint of chili soy sauce flavor.

The point is that you can easily eat authentic Malaysian Bak Kut Teh in Tokyo, and I can't think of anything better than that. I really wanted to eat Malaysian Bak Kut Teh, not Singaporean, and I wasn't sure if the restaurant in the Tokyo Metropolitan Government Building was still open, and even if it was, I didn't know if they had Bak Kut Teh, so I went to Ikebukuro. The lunch Bak Kut Teh costs 1150 yen (including tax) (price from Monday to Saturday), and it seems to be a standard dish that is pre-prepared, as it was served in just 2 minutes after ordering. This is great during lunchtime. This is my second time eating Malaysian Bak Kut Teh, and compared to the one in the Tokyo Metropolitan Government Building, I found it slightly lighter and easier to eat. The vegetables included only lettuce, enoki mushrooms, and fried tofu, with the rest being all meat (with bones) and soup. The amount of meat is amazing. In terms of balance, I would have liked double the amount of vegetables, but since I love meat, I was happy with this. The meat is well stewed and easily falls off the bones. I love the rich Bak Kut Teh at the Tokyo Metropolitan Government Building, but for everyday eating, this level is good. Especially for elderly people. The Bak Kut Teh itself is not spicy, and I occasionally used the tangy and spicy sauce that came with it. The salad has plenty of finely chopped vegetables with a sesame dressing. The rice is served in a large portion by default. The rice was not particularly delicious, but since I came for the Bak Kut Teh, it didn't bother me. The price of 1150 yen is not high at all considering you can eat a delicious Bak Kut Teh. However, compared to the Bak Kut Teh at the Tokyo Metropolitan Government Building which was 890 yen... that was truly amazing (I hope it makes a comeback). I want to eat that one again and also come back to this place. The restaurant is small and has a somewhat similar atmosphere to Café Haiti, with background music playing some Western music, but there was a TV showing what seemed to be a golf broadcast (only the sound was audible). The service was very minimal and quite straightforward. There were no other customers, so I was able to enjoy the Bak Kut Teh quietly and happily.

I had a Bak Kut Teh with a soup flavored with coriander and star anise. The pork had relatively little fat. It cost less than 1600 yen, which was a bit high, but the taste was amazing. I went around 2 pm and it was not crowded, so the atmosphere was nice. The regular portion was generous, and the stir-fried vegetables were delicious. It paired perfectly with the chili sauce. Lastly, I poured the soup and chili sauce over the rice, which was fantastic. The yellow dessert was mango pudding. The oolong tea was also delicious. I would love to visit again.

I felt like eating Bak Kut Teh, so I went to the second branch of the Malaysian cuisine veteran, Malay Chan, in Ikebukuro. The restaurant is located in front of the entrance of the Rise Tower in Higashi-Ikebukuro. During weekdays, you can have Bak Kut Teh for 980 yen, but on weekends it is served as a set for 1580 yen. The set includes Bak Kut Teh, stir-fried water spinach with sambal sauce, youtiao, and mango pudding. Bak Kut Teh is a power food, traditionally eaten for breakfast by Chinese-Malaysian port workers in the Malay Peninsula. It is a soup dish made by simmering pork belly with Chinese herbal ingredients such as star anise, nutmeg, ginseng, cloves, cinnamon, and wolfberries. In Singapore, Bak Kut Teh is served with a white peppery soup, while in Malaysia it is flavored with a Chinese-style dark soy sauce known as "black sauce", giving the soup a black color and rich flavor. Eating Bak Kut Teh at a street stall in Kuala Lumpur in the early morning is the best experience. Malay Chan's version, however, has smaller meat portions and a milder soup compared to the authentic dish. Nevertheless, finding a place that serves Malaysian Bak Kut Teh is a rare treat. It is recommended for preventing summer fatigue! I'm planning to go to Kuala Lumpur to have it next year!

Bakuteh - ¥1,150 including tax Located just a 1-2 minute walk from Higashi-Ikebukuro Station on the Tokyo Metro Yurakucho Line, this is a Malaysian restaurant. It's a branch of a restaurant located at the west exit. The menu here seems to be more limited compared to the west exit branch, offering authentic Malaysian cuisine. Bakuteh is highly recommended here. I recently had delicious Bakuteh for takeout, so I had high expectations for this place. I visited during lunchtime on a weekday. There were two groups of office ladies as the only other customers, so it was not crowded. The menu had familiar Asian dishes like Gapao Rice and Nasi Goreng, but I decided to go with the Bakuteh. After placing my order, there was an announcement that rice refills were free, and the food was served. Let's dig in. [Bakuteh] A bowl of meat with plenty of soup, topped with lettuce and coriander. It came with a sesame dressing salad, white rice, and a side of chili sauce. First, the meat. The soup had a strong herbal flavor with pork ribs soaked in it. The seasoning was similar to light soy sauce. The umami flavor had mostly transferred to the soup, and the meat was not as juicy, but it was quite enjoyable to nibble on the bones while eating. The crispy lettuce soaked in the soy sauce-like flavor and herbal spice aroma of the soup was a unique experience. The chili sauce was a spicy sauce with raw minced garlic, adding a nice kick when paired with the pork. Despite there being a lot of soup left, I followed the standard of pouring it over rice and ate it like ochazuke. It was delicious. It was a healthy herbal dish that I enjoyed. Thank you for the meal.

Located just a 1-minute walk from Higashi-Ikebukuro Station, I initially planned to go to Malay Chan in Ikebukuro for some Asian food. However, I found out that this place has Bak Kut Teh, so I decided to walk over there. It's on the first floor of a building and easy to find. It was around 1 pm on a Saturday, with no customers when I arrived but 6 groups came in after. There aren't many Malaysian restaurants in Tokyo, so this place is quite special. I've had Nasi Goreng before, but unfortunately, I've never been to Malaysia. The Malaysian food I had in the Netherlands left a lasting impression on me. The lunch menu has 8 options, and many women seemed to order Bak Kut Teh. You can adjust the spiciness of dishes like curry. The name of the restaurant comes from the Malay Chan sauce, which is considered the soul of Malaysian cuisine. It's made by grinding dried shrimp, various spices, and other ingredients. I thought it was a person's name, but it's actually a sauce. I ordered the Bak Kut Teh for 1,150 yen, which is a herbal dish made by simmering spare ribs with 9 types of herbs and spices. It's known for its health and skincare benefits, so it's popular among women. The soup had a strong garlic flavor and was well-brewed. The owner personally sources spices from Malaysia. The salad was a nice addition, and the rice was of good quality. The spare ribs were tender and flavorful, and the chili sauce added a nice kick. The soup was addictive, and overall, the meal was delicious. The staff was friendly and attentive, and they accepted credit cards for lunch. It was a great dining experience!

This is a Malaysian restaurant located on the outskirts of East Ikebukuro, which is not very noticeable but I happened to pass by after work and decided to visit. The interior of the restaurant has a stylish Asian theme and is very comfortable. This time I chose the chicken rice, which was moist and delicious. When mixed with the spicy sauce on the chicken, the rice became even more appetizing. I finished it quickly because it was so delicious. The owner kindly gave me the extra portion I ordered as a service, which I really appreciated.