It is quite common that when people hear about “Malaysian food”, they would have a hard time trying to picture the specific dish.
This is no surprise since Malaysian food possess a unique characteristic of being the product of a various cultural exchange of a multiethnic country.
Malaysian food is a mixture of various food cultures such as Malay Food (majority of Malaysian citizens), Malaysian Chinese food (overseas Chinese merchants who are supporting Malaysia’s economy), and Malaysian Indian food (Indians).
The name of the restaurant was taken from the soul of Malaysian food, “Malaychan” sauce.
The sauce is made through the process of adding various spices such as sun-dried small shrimps, etc. on top of a solid form spice called “balachan” (spice made by fermenting shrimps that are big catch at the coast of Malay Peninsula), and carefully boiling these mixed ingredient.
This kind of tasty nutrition filled sauce is a must have item in making Malaysian food. Perhaps such importance can be compared with miso and soy sauce for Japanese food.
For our restaurant, “mama” (lady manager) personally goes out to Malaysia and buys carefully selected ingredients. Based on such ingredients, she would make homemade malaychan sauce and lavishly use it to make various types of Malaysian food such as stir-fried vegetables, grilled fish, nasi-goreng, noodle soup, etc. and serve them to the customers.
Although about 20% of our current customer base are Muslims, the dishes are also gaining popularity among Japanese in becoming mainstream “ethnic” food category. Food ingredients are purchased in Malaysia. Total of 60 seats. 24 years of restaurant operation experience.
“Omakase (chef’s selection) desert or 1 free drink” is provided for customers who said they saw Halal Media Japan.
Tue-Sat 11:00 a.m. to 2:30 p.m. (L.O. 2:15 p.m.)
Mon-Thu 5:00 p.m. to 11:00 p.m. (L.O. 10:45 p.m.)
Fri-Sat 5:00 p.m. to 12:00 a.m. (L.O. 11:45 p.m.)
Sun 11:00 a.m. to 11:00 p.m.
3-22-6, Nishi-ikebukuro, Toshima-ku, Tokyo