357C, Jalan 5/57,
Petaling Garden, off Jalan Gasing,
Business hours: 8.00am-6.00pm (Monday to Saturday).
Closed on Sundays except on second Sunday (8.00am-4.00pm)
and last Sunday (noon-3.00pm)
Tel: 012-252 9683
Having been around for more than 17 years, May n Mikes Spicy Corner has gained a steady flow of customers since their first set-up in Klang in 1996, and their subsequent move to Taman Petaling 13 years ago.
Its owner, May Miranda, is not only passionate about the business and food she prepares but also keeps the flavours of the cuisine alive by passing the recipes on to others.
“This business was started by my late husband and I am going to keep it alive. My youngest daughter, Shereen Monique D’Cruz, has shown interest and is currently learning the trade.
“The greatest satisfaction is to see my customers licking their fingers, looking contented after a good meal. I am fortunate to have learnt these recipes from my mother and mother-in-law, who are both great cooks. So, I am doing my part by passing on these recipes to others by conducting cooking classes at the restaurant from time to time,” she said.
Some of the dishes you can look forward to is the Spicy Boneless Chicken Thoran and Prawn Thoran ? dishes made with various spices, chilli and lots of grated coconut that go very well with rice.
The cutlets are a must-try, too. The fish cutlet, made from mackerel, is soft and juicy, while the vegetable cutlets are also flavourful with a balanced mix of spices and a variety of vegetables such as carrots, cabbage, potato, onions and coriander leaves.
Fish lovers can also try the Fish Puttu, a dish made using flaked fish, shallots and chillis. However, being a fan of fish, I wished they had used shark meat to retain the dish authenticity instead of mackerel.
As for the curries, go for the Fish Mollie. Made with lots of cononut milk, the curry’s creamy texture offers a delicious taste when served hot over rice. The thick and tangy mango curry is also a treat to the taste buds.
For chicken lovers, the Chicken Varuval at May n Mikes is spicy and flavourful. Perhaps because it is made without water, forcing the flavours from the various spices to be infused into the dry meat dish.
For added flavour, there is the famous Puli Inji, a tangy and spicy dish made from ginger and tamarind paste, as well as Anchovies Chamandi Podi, a spicy powdered condiment.
For first-timers, it would be good to try out the restaurant’s buffet on the last Sunday of each month at RM20 per head. This will allow you to try a little bit of everything that is served.
The restaurant can accommodate up to 60 customers at a time.
This is the writer’s personal observation and is not an endorsement by StarMetro.