- Food & Drink
On Friday Bellerina and I had been to the Turkish baths to sweat our cares away. Or, at least, I had sweated them away. While Bellerina lounged about looking flushed and dewy, I staggered from hot room to hot room looking like a cardiac patient who’d just finished a fun run dressed as a camel.
I couldn’t stand the heat, so it was time to swap the baths for the cosseting quietude of Sedap’s dining room. A little less busy than on our last visit, we perched at a table for 2 in the front room and focussed our attention on the menu. Bellerina had been doing her research. She’d memorised a list of dishes that had been singled out across the internet for salivating praise and we decided to try as many as possible because we were starving (and greedy).
We started with transparent vegetarian rolls. An outstanding example of layering flavours and textures, the soft skins were wrapped around batons of tender and crunchy vegetables and the fresh, watery taste of cucumber gave way to sharp mint and then sweet, aromatic coriander. I loved them and as an appetite simulating starter, they’re hard to beat.
Our second starter was roti prata with chicken curry. The roti was brilliant – flaky, buttery and delicious. The curry sauce was genuinely chickeny; either some good stock has gone into it or a hell of a lot of Knorr chicken stock cubes. But the sauce set the theme for the meal: forget about the protein, just gimme more of that sauce.
The lump of protein in this instance was a chicken thigh that could’ve done with more cooking. We hacked away at it with the teaspoon provided, but if it had fallen off the bone for easy scooping it would’ve be perfect. Instead, it seemed rangy and tough.
For our main course we’d ordered Malaysian tofu, roast duck curry, tow yu bak, rice and a kerabu prawn salad.
It’s not often that I describe tofu as airy little puffs of loveliness, but that’s what the Maylasian tofu was like. Deep fried and crisp, they were spicy, light sponges with peanut sauce just soaking in at their edges. A heap of salad on top gave the tofu a veil of virtue.
The duck curry repeated the chicken curry trick; a rich sauce with plenty of cinnamon and star anise punching through and some disappointing slices of duck floating, unwanted and unloved, in the middle. Similarly, the prawns in the kerabu salad seemed a scattering of protein too far.
The tow yu buk fought the corner for animal flesh. Slow cooked pork in a sweet soya sauce, it was a melting heap of fat and flesh idling in a moreish, umami rich sauce. Bellerina, who isn’t very familiar with the ways of pork, widened her eyes and mouthed: “Oooh” after her first mouthful. I seconded her reaction.
The bill, including 1 bowl of rice and 2 Tiger beers (but not service) was £39.30. We’d ordered too much food, but then we’d also started to eliminate dishes from the menu for our next visit. There’s only about 50 dishes left to for us to try.