The rear dining room features white tablecloths and colorful and attractive paintings. Tables are nicely spaced. Service is conscientious. Appetizers include good egg rolls, both deep-fried and soft, and tender satays of beef and chicken. Another fine choice is a pancake of thin dough filled with minced beef, scallion, onion, and egg that is pan-fried.
Salads are good as a shared appetizer or a main course.
An unusual preparation is a salad of calamari with a vinaigrette dressing that could pass for a peanut sauce. The dozen or so main courses sampled provided no duds and several very good choices. Most dishes consist of a quarter of a chicken, usually marinated in soy sauce, and topped with a variation of the spicy chili sauce, a soy sauce, or a sauce on the sweet side, such as coconut and tamarind. Steak is not always the best cut, but it is well marinated and cooked to perfection. A special beef dish is the rendang, cubes of beef that are browned and then simmered for hours in a coconut-based liquid until it is reduced to the consistency of a thick paste and the meat separates at the touch of a fork.