"The paratha ($18), a beautifully single, hella-fluffed and towering round, sits on top of creamy dal where the sambal oil adds some nice heat. The abacus seeds ($24), where soft, earthy gnocchi made with taro are paired with smoky and chewy mushrooms, and amped up with chile and shaoxing wine. The rendang ($34) comes with pulled stewy spicy smoky oxtail (Kelang's Caribbean influence), rounded out with a delightful rice mixture of djon djon (a Haitian black mushroom rice) and nasi ulam (Malaysian herbed rice)."
"The moonlight krway teow ($27) showcases how dark soy sauce is a key element to the family's specific regional Malaysian cuisine. The condiment nearly blackens the broad rice noodles, studded with chewy little clams and soft prawns. Mix the yolk around for a creamier texture. At the time we dined, Kelang just recently secured its liquor license but didn't have alcoholic drinks yet. But still, the non-boozy kalamansi limeade ($7) was gingery bright and sweet."
Kelang is a family-run Malaysian restoran in Greenpoint offering regional dishes infused with Caribbean, Italian, and American influences. The menu features shareable plates such as a towering fluffed paratha atop creamy dal with sambal oil, abacus seeds (taro gnocchi) with smoky mushrooms and shaoxing wine, and a rendang of pulled stewy oxtail with djon djon and nasi ulam rice. The moonlight krway teow uses dark soy to nearly blacken broad rice noodles with clams and prawns; mixing the yolk creates a creamier texture. Kelang recently secured a liquor license; the non-boozy kalamansi limeade is gingery and bright. Kelang references the old spelling of Klang and displays Malay and Jawi scripts.
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