First we weren't hungry, so we ordered light... shrimp puffs(we call them bacon-wrapped shrimp at my favorite dim-sum parlor in New York), Roti-canai(actually pronounced Ro'tee Cha' nai in Malaysia) and Chow Kuey Teow(a standard Malaysian staple 'chow-fun' and a good indicator in judging a Malaysian restaurant.. you screw this one up...you may wipe out any chance of a five-star rating regardless of the quality of other dishes). Well the Shrimp-Puff gets an A-, the Roti Canai, a B-(sauce is a little watery), the Chow Kuey Teow, a D-, awful, the shrimp is overdone like rubber eraser, squid(not indicated in the menu). same problem , and overall too spicy(even for a person who loves hot spice), and way overpriced,yuck. By the way the standard Chow Kuey Teow uses only Shrimp or Baby Clams in Malaysia. This is reviewed by a former Malaysian, now a New Yorker and a Pittsburgher. That's  all folks! Hope the owners and the chefs read this because things really need improving.