In the UK culinary scene, Mandy Yin is regarded as a rare gem among Malaysian chefs. As the owner of Sambal Shiok, Yin founded the restaurant in London back in 2013. With roots tracing back to Kuala Lumpur and a rich heritage blending Malaysian and Chinese influences, Yin’s approach to cuisine is deeply personal. "My childhood memories in Kuala Lumpur fuel my creativity," she reflects, "as I infuse familiar flavours with innovative twists."
The menu begins with a selection of sharers and small plates for the table. Try the Malaysian fried chicken with a peanut sauce, some gado gado salad with pickles and cassava, and handmade fenugreek crackers with tomato sambal. There are also hot sambal greens and handmade potato curry puffs on the menu for lighter snacks whilst you choose what to order.
The in-house signature laksa is based on a 'campur' style laksa found in Malacca — a cross between Kuala Lumpur's curry laksa and Penang's fiery assam laksa. It is rooted in Peranakan Nyonya cooking (a blend of Malay and Chinese cuisine). The traditional laksa broth has a powerful shrimp base and comes in hot or mild, but you can make it medium by ordering hot and adding extra coconut milk. Rice bowls are made with steamed white rice and fresh cucumber, and you can add beef rendang or a bone in thigh Malaysian chicken curry. For something a little lighter, there are rice noodle salads with fresh vegetables, herbs, lime leaf dressing and charred broccoli and aubergine.
If you love Yin’s style of cooking, you can create it at home with your copy of her Malaysian cookbook, one that has won many awards and been praised by the greatest of critics.