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MAGAZINE  December 2002
|
CACTI
MALAY & INDIAN FOOD
22-1, Tswen Chung (Tsuen Jung) Street
 |
This spacious, attractive-looking place may resemble a Southwestern
American adobe building but features an unrivalled selection of
good Malay and Indian cooking. As the result of between two Indian-Chinese
Calcutta natives--Spice Shop owner Fred Lin and Robin Hsu--there
is a hearty menu that includes main courses and appetizers like
Satay Chicken (NT$130), Sambal Ikan Iblis (anchovies with peanuts
and chilli), Samosa vegetable curry puffs, Tofu Goreng (deep-fried
tofu with vegetable filling), Gado-Gado (assorted vegetables and
tofu salad with peanut sauce), Chicken Tandoori (NT$140), Mutton
Kebab, Chilli Crab (NT$260), Malay-style Belachan Vegetables stir-fried
in shrimp-paste sauce, and Indian-style Mixed Vegetables Bhazi.
There are also many Malay noodle dishes like Seafood Laksa Mee,
Vegetarian Mee Goreng, and Seafood Kwai Teow, plus Roti Chennai
bread, Coconut Rice, Banana and Pineapple Fritters, and Sago Pudding.
Beers and spirits are NT$90 and other drinks include Lassi Indian
yogurt drink and Indian milk tea. Daily NT$180 business lunch specials
are provided, with a choice of an appetizer and main course, plus
a soup, dessert and coffee or tea. Cacti is located along the Tswen
Chung Street parkway, right next to Papa Mio restaurant. -- By Douglas
Habecker (Tr. Vanessa Wu) |
