How was the chicken?
However, if you walk from Main Street down to Malay House and look across the to the opposite side of 40th Road just before you reach the restaurant, you will see an essentially empty alley space opening there, between the facing buildings. Walk back into the alley until you get to a wall and the alley turns to the left - right there is the little malaysian shop Dave found. Id imagine there is an entrance on Main Street too, but Dave would have to confirm.
It was fine. Not jump up and applaud outstanding but Jim really enjoyed it and the rice. BTW I must admit that my memory is not as good as it might be about the accompanying condiments, tho they do very at times. The fresh chile/garlic/ginger sauce is normally there and a dish of scalllion oil is a second accompaniment I remember.
I love the scallion ginger condiment, but I’ve always had it as an accompaniment for Cantonese poached chicken rather than Hainanese around here.
I decided to give the Temple Canteen another shot.
I really wish they were consistent – this time was vastly better than other recent visits.
Last time, the coconut chutney barely had any coconut – it was mostly dalia (bengal gram), which is the cheapo cop-out version. This time: perfect coconut chutney.
The sambhar was good, the rava dosa freshly made and nicely crisp, though somewhat doughy in parts rather than netted (ie too much wheat flour).
The coffee was also spot on.
I’ll roll the dice again sometime.
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GOLDEN PALACE GOURMET
Delicious Dongbei food – report over on Good Eats NYC 2025
