Vancouver Magazine

Tamarind Hill is a refreshing haven among the myriad mediocre ethnic restaurants that populate New West. Chef Robert Phua, formerly of Banana Leaf, brings with him authentic Malaysian flavours and throws in some Indian and Indonesian influences for good measure. Green papaya mango salad tossed together with jicama in a piquant dressing is a choice lead-in. Ordering seafood is a mix-and-match affair; narrow down your selection from an assortment of nine different sauces and a list that ranges from King prawns to halibut fillet and lobster. Fill your starch quota with nasi goreng or Malaysian-style fried rice— chock full of shrimp, beef, egg, green beans, and tomatoes, it’s practically a meal in itself.