RAYNHAM – The flavors of Southeast Asia, under the influence of a pair of Cambodian restaurateurs and chefs, have come to Raynham.
Malis, located on Route 44, is in the midst of a soft opening and serves what the owners’ partners and longtime friends, Sotheavong Meas and Nero Keo, describe as “modern Asian comfort food,” modeled in the spirit of street food found throughout . Southeast Asia, in general, and Cambodia, more specifically.
“What we do is Southeast Asian street food,” Meas said. “And we’re also focusing on, you know, being more creative in what we do, you know, and trying to bring in the traditional and be authentic in terms of street food, but with a modern twist.”
Malis offers a full dine-in and takeout menu, with grilled offerings such as the Cambodia St. Corn, Lemongrass Beef and Koh-Kong Shrimp; soups, including crab soup and spicy beef stew; and noodle soups, such as pho and Phnom Penh noodles. Also, the menu features a selection of salads and sandwiches, all twists on featured menu items, and rice dishes, such as the Shaking Beef.
Something new in the neighborhood
Meas and Keo say, to their knowledge, the Asian street food concept at Malis is unique to Raynham and the Greater Taunton area, and their hope is that local diners will enjoy some new and undiscovered flavors and dishes.
“We wouldn’t say this is particularly Cambodia itself, but it’s also Southeast Asia, as a whole,” Meas said. See the article : McDonald’s Puts Hacks, Merch Drops, Music Performances, and Food Deals on Its ‘Camp’ Menu – RetailWire.
“The culture that we have there is very similar that you find a common dish, let’s say the grilled shrimp, you find that in Cambodia and in Thailand, in Vietnam, like, but you know, maybe a little bit of a twist to the sauces.All the dishes represent Southeast Asia, but the taste and passion we have from Cambodia and how we make it are introduced into the dishes.
Noodle bowls and the possibilities
Meas and Keo say pasta cups are the most popular stuff so far, though lemongrass beef is also a hot item. Read also : Morristown ESO Artisanal Pasta NJ sits in third place in the Great Food Truck Race.
The Phnom Penh pasta is a dry pasta that is not a common menu that is offered everywhere, according to the owner. The noodles are poured into the garlic “topped with ground pork and sliced flank steak and slow-cooked brisket” and “topped with bean sprouts, onions, lettuce and basil.” It comes with a “roasted Chinese donut and a side of meatball soup” in a dive sauce.
The spicy beef noodles are served in a spicy broth with flank steak, brisket and meatballs.
Both things are top sellers and a whole new dining experience for some.
“The dry style pasta & mldr; usually not many places have a dry style pasta,” Keo said. “The soup is on the side and the pasta is mixed with lots of different spices and herbs so that everyone can enjoy the different flavors.”
Meas explained that the variety of flavor combinations found in noodle cups is a major reason for their popularity. The idea, he says, is to make the best of the ingredients and proteins, then dip the pasta in the other contents of the bowl in the accompanying dipping sauce to find new flavors and surprises. Maximizing all taste combinations is a big bowl of possibility.
Inside at Malis
On a hot day, for sure, the interior of Malis is a welcome escape from the sun, with the lights dimly decorated in a charcoal and brown color scheme and bright and eclectic art selections, including two large paintings by a Cambodian artist commissioned by Meas and Keo just for the space. This may interest you : The Food Guy: The return of the Italian food corridor.
Probably, on a cold winter day, the tropical design touch and accents – and a touch of spice on the table can have the opposite effect.
When you enter, there is seating to the right and a large bar overlooking the kitchen to the left. For the soft opening, house teas and soft drinks will be available, but Meas says the liquor license is on the way and soon the bar will offer a full menu of craft cocktails.
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‘New experience invites new opportunity’
“The goal here is to invite people to come in to have a new experience,” Keo said.
“New experience invites new possibilities,” he said, pointing to the example of a date night or night out with friends being elevated by a new, unexpected, thoroughly enjoyable culinary experience.
Meas and Keo count on the traditional flavors of Southeast Asia – garlic, sweet and hot chili peppers, lemongrass and fresh herbs and spices – and a number of sauces made at home and fresh every day to attract local diners, especially those looking for something new look for. and different.
“All of our food is stacked with flavor,” Keo said. “Even just one bite, you’ve got at least three or four flavors in there. We want freshness, the quality of fresh ingredients, and how fresh ingredients taste when you’re actually doing it day by day, dish by dish.
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Another restaurant and a familiar new neighbor
The ownership partners operate another restaurant, Capri Seafood, on Federal Hill in Providence, which specializes in traditional New England seafood dishes with some Asian influences, Meas says. Neither Meas nor Keo are classically trained in the kitchen, but cook most of Malis, man the grill and the wok, and have gained all-around restaurant and service skills working and running restaurants for decades.
Also, another new addition to the Plaza at 1550 New State Highway is the 4YEW Juice and Smoothie Bar, which is owned and operated by Meas’ sister, Borney Meas. The two operations are unaffiliated, but know neighbors, and Meas says he’s looking forward to 4YEW opening and giving area residents another option.
“Our mission as a company, as a whole, is to create a positive space for the community to come here, you know, eat, create memories and lift each other up. And that’s really what we’re all about,” said the Measure.
Taunton Daily Gazette staff writer Jon Haglof can be reached at jhaglof@tauntongazette.com. Support local journalism by purchasing a digital or print subscription to The Taunton Daily Gazette today.
