Top Spice Menu

Top Spice Restaurant Review:

In this original Top Spice location, the luxurious interior featuring stone, rich woods and soft lighting aims for an exotic and romantic ambience, although at night it can become quite loud. The concept showcases two cuisines: Thai and Malaysian chefs operate in each branch. Start with roti canai or slightly spicy martabak, both Malaysian-style pancakes with fillings. The former encloses curried chicken, while the latter enfolds tender beef with a hint of curry. The chefs share specialties from each cuisine --- rendang for the Malaysian chef (beef flavored with a paste of ground onion, lemon grass and chili simmered in coconut curry gravy) to catfish basil for the Thai chef (spicy deep-fried catfish filets with basil leaves and curry sauce). Honey shrimp, an occasional special, is a lovely dish. We also like the soups, especially the chicken coconut soup with fresh mushrooms and lime. Noodle dishes and the salads are very satisfying. Vegetarians will enjoy an entire section of tasty meatless fare. For dessert, go for either the sticky rice with mango, just sweet enough, or the kaya pancake, a sort of rolled, filled pastry with vanilla ice cream. The wine list offers only a few choices that pair well with the food. Lunch is a very good deal indeed.