...well, that I've been to,...north of the Harbour...
I really must rave about it. I'm quite particular about my food. That's why I even make my own roti canai. (As expected, I got weird looks from the fellow Malaysians I told this to, but the frozen ones just simply don't do it for me!)
Sedap makes the mark in so many ways that other restaurants don't.
Their asam laksa is first class...
Their lor bak is really good and isn't fried with flour, which many 'Malaysian' restaurants here do. The only thing lacking is the "lor' sauce.
Their curry mee is good. Hubs didn't quite like it because it's more the Penang sort, which has a thinner, sweeter soup. Hubs says Penangites don't know how to make curry mee, and I say that the curry mee he likes is so thick it is like eating noodles dunked in curry.
Maggi Goreng is so-so, but then, it's hard to really elevate Maggi Goreng beyond Maggi Goreng.
The only authentic wan tan mee I have had in Sydney so far. Top rate!
The Hokkien mee (prawn mee) is good but not the best I've had.
But their char kuey teow makes up for it.
I keep missing the Pasembur because they only have it on Thursdays, but it's next on my hit list.