Damansara is a new Malaysian restaurant that took over the old Ardiana space. They have wine, beer in cans and bottles and a couple soju cocktails.
Babi Keluak Nyonya style pork belly slow cooked in rich buah keluak (fermented black nut) sauce. Pickles. Blue butterfly pea flower rice. $18
This was excellent - the best thing we had, the fermented nut sauce gave it a smokey flavor and the pork belly was perfectly cooked, tender with the fat nicely rendered. Spicy pickled cukes were a nice foil.
Otak-Otak Muar Johor style spiced coconut fish paste grilled in banana leaves. $10
Strong floral aromatics from lemon grass and the banana leaf - good but got rubbery as it cooled.
Achar Awak with Tofu
Fried silken tofu, turmeric pickled vegetables, pineapple, crushed peanuts.$10
Cereal & Salted Egg Fried Chicken Boneless thigh coated in creamy salted egg sauce and Tracy’s cereal crumbs. $16
Fried chicken and tofu dish were both pretty good, the fried chicken was better with the pickled veggies from the tofu dish though.
Laksa $24
This was pretty good, noodles were a tad mushy. I don’t have a ton of experience with Malaysian food but most of the laksas I’ve has have had much more coconut milk/creamier, although I’m sure there are many different styles.
We also got the *Nasi Lemak Meal $22, which was fried chicken with th blu rice and pickled veggies that came with a few other dishes. Basic fried chicken leg with thigh.
The menu feels a little limited to me.
