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Read the full review at http://thehungrybunnie.blogspot.com/2012/05/roszys-tiffin-house.htmlIt's easy to walk by and miss Roszy's Tiffin House. This nondescript eatery is tucked in a little nook behind and away from the main road that is Thomson Road, so you really have to be looking for this place to find it. Even if you do happen to chance upon this halal family-run eatery, it looks like a traditional English pub with its heavy use of dark wood paneling, and you really couldn't be blamed if you thought that this can't possibly be a halal place with nasi padang fare. I suppose that's why the eatery was barely filled although I was there during the peak lunch hour. The dishes were pretty alright, packed with flavour and Malay spices without being too spicy. A great place to introduce newbies to the spicy flavours of Indonesian/Malay cuisine. The menu's a little limited but they do fairly authentic fare, with portions that were a tad pricer than the nasi padang eateries along Kandahar Street but still considered cheap. We had:1) Sop Buntut ($6.90) traditional oxtail soup: one of the better ones I've tried. The strong accent of cinnamon, cloves and pepper flavoured the soup while root vegetables like carrots lent sweetness and the chunks of oxtail were stewed till fork tender2) Ayam Masak Merah ($6.50): the red chicken curry utilised dried red chillis for a subtle smoky heat, and tomato sauce for a tart-ish sweetness in the gravy slathered over a succulent chicken thigh. Flavoursome but not too spicy. Great for people who like strong flavours but can't take the heat3) Sambal Goreng ($6) with beancurd, tempe and prawns in a pounded chilli and dried shrimp spice paste: lightly spiced. Prawns were small but fresh and the tempe soy cakes balanced out the chilli pasta with its mild flavours
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If you like a different kind of Nasi lemak, you should try the ones here. They use the more expensive basmati rice, which is very fluffy (and makes it kinda luxurious too). I also find the Ayam Masak Merah here to be quite good. Pleasant feeling in your mouth, and not too spicy. If you are game, try their Authentic Nasi Ambeng. What is it? It's rice that is separated from the dishes with a banana leaf. Right above the banana leave is 'sambal goreng' (tempe, tofu, long beans spicy mix), then above it, 'terung sambal' (spicy brinjal/aubergine). It's then topped with Begedel (potato patties), Tauhu Goreng (fried tofu), Tempe (fried fermented bean cakes) and Ikan Tenggiri Goreng (Fried Spanish Mackeral). To eat it, you split the banana leaf from the middle so that the ingredients will now rest directly on the rice. The banana leaf is the barrier that prevents the rice from being soggy.I find the Beef Rendang and Sambal Terung here very good too.
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