Chai Whai describes itself as an Asian restaurant that serves Indian and Malaysian food. For the uninitiated, the cuisines of the two countries might seem very similar, but according to their chefs, there are considerable differences, particularly in the way the spices are used. Technical differences apart, most people agree that both are exceedingly tasty.

Geographical boundaries are flouted on the extensive menu, and those looking for something light can sample traditional tapas such as Penang prawns, chicken with chilli and lemon grass, mee hokkien, a combination of fried noodles, meat and seafood, or settle for the familiar selection of kebabs.

Mains like Sambal satong of squid in chilli and shrimp or lembu rending, spiced coconut beef go well with noodles or rice. The chef recommends a classic Malay dish of fish head and salmon steak in onion sauce. From the Indian shahi harwatan section, the kormas, karahi and bhuna varieties are best taken with tandoori breads or plain white rice. There are also aromatic biryanis for those who want to keep their meal simple. Indian cuisine always offers vegetarians enough alternatives, and it is no different at Chai Whai.

A short list of wine, spirits and liqueurs accompanies the food. Whilst the preparation may take a little longer than normal, their attention to detail and choices are outstanding and well worth the wait.