"We had a great dinner at Sambal Tumis, which, to our Singaporean palates, was reflective of fairly authentic Malaysian food. We particularly enjoyed the Tauhu Goreng and Ayam Paprik, which we found to have very well balanced flavours. The Ayam Paprik was especially nice, with delicious notes of lime, lemongrass, and fish sauce, all of which paired well with plain jasmine rice. The Char kway teow also deserves special mention it hit the right notes with the right amounts of sweetness, saltiness, and spiciness. However, it lacked a 'wok hei ' that would have elevated the dish just that bit more from merely good to one that was excellent. The two dishes that disappointed somewhat were the (1 Ayam Pandan, and (2 butter curry chicken. The Ayam Pandan was overcooked, resulting in somewhat dry and tough chicken. The butter curry chicken was bland, and was essentially a puzzling concoction that (probably? aimed to be like the Indian 'Butter Chicken ', but which fell significantly short it was neither salty nor sweet nor robust enough. I found it to ultimately be a watery mess of a curry. I also disliked the use of chicken breast thigh meat would have been juicier and more flavoursome. Finally, we found service good, and the food to be value for money. Portions were very decent, prices were most reasonable, and service staff were prompt and efficient. This was a 4 star meal in sum; One star docked for the disappointing butter curry chicken and ayam Pandan."
