IN the 14th century Majapahit was an empire stretching across Indonesia, Singapore, Malaysia, Thailand, Timor Leste and Philippines. It was considered one of the greatest and most powerful empires in the history of Southeast Asia.

The diversity and similarity of food in the region are celebrated in The Majapahit, a restaurant in Mont Kiara, Kuala Lumpur.

About 70% of its menu is Thai and Indonesian fare, the rest is Malaysian and Vietnamese.

Our lunch at The Majaphit began with Melinjo crisps, or emping, from Indonesia, served with an awesome sambal. The thin crispy crackers with a slight bitter edge were irresistible.

The signature platters on the menu take the pain out of ordering, especially if there are five or more diners.

We shared the satay of Southeast Asia which offered Malaysian chicken satay, Indonesian beef satay and Vietnamese sugarcane prawn, served with four dipping sauces and ketupat.

The Indonesian beef satay, having done its due with a kicap manis marinade, turned out the best of all. It was tender, sweet and spicy, served heaped with chilli and tomatoes. It had no need of any dip.

The Vietnamese sugarcane prawn made delectable bites, while the Malaysian chicken satay was sweet and juicy.

Curry Galore presented four curries – Thai red beef curry, Thai green curry chicken, Indonesian squid curry and Malaysian prawn curry, served with toasted bread and paratha.

The Thai red beef curry was delicious. I could take the heat of the chilli although I was warned that it would be spicy

The squid curry was good; the green curry chicken could have been better with more Thai basil in it.

The prawn curry with potatoes was sweet and spicy, veering a little to the Indian side, with curry leaves in it.

I enjoyed the nasi liwet, a Javanese garlic rice cooked with coconut milk, chicken broth and spices.

It tasted like our chicken rice, aromatic and flavourful, good enough to be eaten on its own though we saved some for the curries.

More rice came in The Maha Rice Royale, a long platter of Thai pineapple rice, Thai fried rice, Malaysian kampung fried rice and Indonesian fried rice.

If I could order separately, I would plump for our very own kampung fried rice, tossed with shrimp paste and spices and topped with crispy ikan bilis.

The Thai pineapple rice had pineapple cubes, vegetables and prawns, the Indonesian fried rice was done with a spicy chilli paste, prawns and vegetables while the Thai fried rice had hints of fish sauce, chilli and egg.

In between, we had the Javanese oxtail soup with the meat simmered till tender with carrot, potatoes and tomatoes. It was pungent with spices and a squeeze of lime gave it a tangy balance.

Crispy flying fish, a Sundanese speciality, was on our table, served with a dip of kicap manis and chopped chillies. 

The meaty red tilapia was well fried, crunchy at the bite and delightful with the hot and sweet dip.

We tasted the popular Thai coconut butter chicken, comprising chunks of deep-fried boneless chicken, sautéed with red and green peppers and onions, then doused with a spicy and sweet coconut cream sauce.

It reminded me of the rich northern Indian butter chicken. Thai stir-fried kai lan with prawns completed a satisfying lunch at The Majapahit.

I would think the signature platters of satay (RM66), curries (RM54) and fried rice (RM54) are enough for 10 people. The oxtail soup is RM40, fish RM65, coconut butter chicken RM29.

The restaurant also serves a set lunch from RM21.50 to RM28.90.

The Majapahit is at G8-G10, Acoris, Jalan Mont Kiara, Kuala Lumpur. Call to book at 03-6411 7097.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.