Discovering a new cuisine can be exciting, particularly when unfamiliar dishes evoke the comforts of home. Through familiar spices, cooking techniques and combinations of rice and meat, Malaysian cuisine offers plenty of such moments.
Sing-Ma has been serving Malaysian and Singaporean cuisine for 25 years. Its menu features photographs of the actual dishes, making unfamiliar names easier to navigate, while the warm hospitality adds to the experience.
The culinary adventure began with fried wontons, served with peanut sauce, chilli sauce and cucumber slices.
The wontons have a crispy exterior and a soft, juicy chicken filling. The chicken itself is mildly seasoned, leaving plenty of room for the accompanying sauces.
The warm peanut sauce is rich, smooth and slightly crunchy, but its strong flavour overpowers the delicate chicken filling. The contrast between the crispy exterior and soft filling is also not entirely convincing.
The chilli sauce proves a better accompaniment. Its sharp heat, reminiscent of dalle khursani, gives the wontons a livelier flavour without overwhelming the chicken.
Things improve considerably with the chicken satay.
Skewered and grilled, the chicken immediately brings to mind Nepali sekuwa.
Yet the satay is noticeably lighter than the heavily seasoned sekuwa. A pleasant citrusy freshness complements the smokiness, and the sauce adds depth without becoming bitter.
While the peanut sauce competes somewhat with the chicken's smoky seasoning, the chilli sauce complements it beautifully. Its sharp heat brings out the flavours of the meat.
The cheese-and-tomato roti offers a simpler pleasure. Its flaky, buttery layers resemble lachha paratha, with shredded cheese and tomatoes tucked inside. The exterior is wonderfully crisp, while the filling adds a pleasant softness.
Although the cheese and tomatoes lack a particularly distinctive flavour, the roti is enjoyable for its texture and simplicity.
But the nasi lemak set with chicken rendang is where Sing-Ma truly shines.
The Malaysian rice dish arrives with chicken rendang, a fried egg, cucumber slices, peanuts, fried anchovies and sambal tumis, a chilli-based condiment prepared with dried anchovies.
The chicken is exceptional. Cooked in coconut milk and spices, the rendang is rich, creamy and deeply flavourful. The meat is so tender that it practically falls away from the bone, having absorbed the sauce beautifully.
What makes the dish impressive is its balance. There is sweetness from the coconut milk, warmth from the spices and just enough heat to make every bite interesting.
For Nepali diners accustomed to richly spiced meat curries, the rendang feels wonderfully familiar. Yet its gentle sweetness gives it a character quite different from traditional Nepali preparations.
The rice provides the perfect accompaniment, while the sambal tumis introduces another layer of savoury heat. The fried anchovies and peanuts are somewhat unusual additions to a Nepali palate, perhaps serving a purpose similar to papad by introducing a contrasting crunch.
The portion is just right for one person, and the combination is satisfying. It is the sort of dish that makes the next bite appealing before the previous one is finished.
If the rendang is hearty, the curry noodle soup laksa is comforting in an entirely different way.
Served with yellow mee noodles, chicken, tofu and a boiled egg, the soup arrives in a generous bowl of fragrant broth. The broth has a warm, almost herbal quality, reminiscent of the nourishing soups one craves when feeling unwell. It is rich without becoming heavy.
The noodles are particularly impressive, retaining their firmness even after sitting in the broth. The chilli introduces a sharper, more distinctive flavour, giving the broth a character that is unmistakably Malaysian.
The golden fragrant prawn is another highlight.
Sing-Ma’s prawns are tender and juicy, with ingredients such as basil and onions complementing their natural sweetness.
The smaller pieces are especially enjoyable—their crispy exterior holds the seasoning well. It is easily among the restaurant’s most memorable offerings.
The fried kuey teow, prepared with flat rice noodles, eggs, bean sprouts and green onions, initially resembles pad Thai.
The noodles have a satisfying texture, while the bean sprouts complement them nicely. However, the seasoning is initially dominated by soy sauce, with a slight bitterness that leaves the flavour feeling incomplete.
Surprisingly, the peanut sauce comes to its rescue. The same sauce that overwhelmed the wontons works wonderfully here, giving the noodles a fuller, more satisfying flavour.
The drinks provide a refreshing contrast to the richness of the food.
The iced lemon sour plum is particularly delightful. Its citrusy sharpness is balanced by gentle sweetness. The combination is refreshing, although a slight lemon-zest bitterness lingers in the aftertaste.
The iced teh tarik offers a different kind of familiarity. As the owner explains, cold beverages are popular in Malaysia’s warm weather, and this traditional milk tea is served chilled.
Its rich flavour resembles Nepali tea. Although it feels better suited to being enjoyed separately rather than alongside rice and meat, the tea itself is excellent.
Even after such a substantial meal, the desserts manage to impress.
The Japanese cotton cheesecake initially appears dry, but its appearance is misleading. The cake is airy and fluffy, with a delicate texture that lives up to its name. Its simplicity is what makes it enjoyable.
The blueberry cheesecake is even better. Its smooth cream cheese, blueberry purée and graham cracker base work beautifully together. The purée leans towards tartness, while the cream cheese provides gentle sweetness, preventing the dessert from becoming excessively sugary.
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Sing-Ma Food Court
Where: Jhamsikhel, Lalitpur
Parking: Limited
Opening hours: Sunday to Saturday (9:30 am to 9 pm)
Fried Wontons — Rs430
Chicken Satay with Peanut Sauce — Rs560
Iced Lemon Sour Plum — Rs250
Iced Teh Tarik — Rs250
Cheese and Tomato Roti — Rs385
Nasi Lemak Set with Chicken Rendang — Rs680
Curry Noodle Soup Laksa — Rs550
Golden Fragrant Prawn — Rs610
Fried Kuey Teow — Rs440
Japanese Cotton Cheesecake — Rs420
Blueberry Cheesecake — Rs420