Malaysian street food in Atlanta - Mamak

Several people have recommended this place as the go to for Malaysian street food. After all these years, we finally got a chance to try it out and we are so glad we did. Honestly wouldn't know the difference between Malaysian street food and regular dining but we definitely street :) Also can't really tell the difference between Indonesian and Malaysian since we aren't food gurus but the taste is very similar to Batavia (Indonesian) that's down the road a bit.

We only ordered 4 dishes for the 2 of us, yes that's unusual since we always over order and we can always take home leftovers. But they were out of the curry dishes when we arrived at 9PM on a Saturday.

https://goo.gl/maps/BqnsvtjBpkTZuqSi7

http://www.mamak-kitchen.com/

Captions under the pics will let you know our take on those dishes.

Sambal Okra - has become a must have for me here. The okra itself tasted fresh, it didn't taste old, chewy or stringy. The sambal sauce is a lighter than the actual sambal served at table (upon request) possibly due to being mixed in with the okra.

Chow Kway Teow - rice flat noodles w/ shrimp, squid and eggs. You can smell and taste the hot wok burned process. The high heat gives the noodles a nice charred smell. Noodles were chewy and not soggy. Shrimp and squid weren't over cooked and still had a nice snap. In our opinion, this is very similar to a Chinese stir fried ho fun but not as oily. Definitely coming back to get this dish to go next time I crave flat noodles.

Beef Rendang - dry curry beef stew. We’ve had this prior somewhere and it definitely satisfied my curry craving. This on top of white rice is a big hit. Elly loved it with the cucumber.

Nasi Lemak – boneless chicken version. I wanted to try the curry spareribs but they were out by 9PM on Saturday night. This is properly done with fragrant coconut rice. The chicken curry has a lighter curry flavor than the beef rendang since it’s yellow curry. Preferred the chicken to be thicker torn pieces instead of thinly sliced, making it a little dry. It was paired nicely with the sweet and sour caramelized onions. The little fried anchovies and peanuts were a must to make this dish complete and authentic. Can’t wait to go back and try the spare ribs version.