Went there this past Sunday for a second time, and it remained good. Beef Rendang was spicy, watercress garlicky, and the Roti Canai featured very good naan-type bread accompanied by tasty chicken curry. Beef chow fun was also good, and not at all greasy. The free dessert was white fungus in syrup -- sort of like translucent wood ear mushrooms. When she saw the dessert, my friend commented "It's good to see some restaurants in Chinatown are still pushing it."
Snow pea leaves do not appear on the menu [or maybe they do and I can't read the malaysian], but are available on request. Vegetables can be stir-fried with garlic [as we requested] or prepared with "spicy Malaysian shrimp paste" which I haven't tried yet. There's also a page of Taiwanese dishes which I have not yet explored.
If you're eating in Chinatown, this restaurant seems very worthwhile.
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