Happy Joy is delighting hounds with its unexpectedly ambitious menu of Malaysian and Cantonese food. This modest-looking joint on the eastern fringe of Chinatown–look for a red awning whose only English is the word “restaurant”–offers more than 300 choices, from cheap rice plates to pricier seafood dishes. “We really like it, both Malaysian and Chinese dishes,” says Wilfrid, who recommends barbecued pig.
The Malaysian stuff–roti canai, rice noodles with oyster sauce, nasi lemak (chicken coconut rice with anchovy, egg, etc.)–is first rate, reports Lau. Some other options on the long menu: young tau foo (stuffed bean curd), casseroles, congees, house-made bean curd, and noodles in various forms (handmade shrimp noodles, Malaysian-style lo mein, fried noodles, noodle soups).