text: It was surprising to find a Malaysian restaurant in Edinburgh, especially one that has seemed to have gained a fairly good following.\n\nThe restaurant is sort of an odd mix decor wise.  There are various maps, pictures and figurines of Malaysia, however there is also paintings on the ceiling, fairly reminiscent to the Sistine Chapel.\n\nService is friendly, although somewhat slow.  They are not proactive with their customers.  Rather than greeting you when you first sit down and asking if you would like a drink, it almost seems like the staff waits until you are ready to order before approaching you.\n\nThe Roti Cani consist of round pieces of flat bread, vaguely resembling a flour tortilla for those not familiar, with a curry dipping sauce.  The dipping sauce has a strong curry flavor, with lots of warming spices and a nice spicy finish that tingles the back of your tongue.\n\nThe Malaysian Curry Prawns, one of the signature dishes, consists of head on peeled shrimp in a spicy curry soup.  The prawns were slightly overcooked and mealy, but heads and shells added a depth of flavor to the broth.  There is a slight kick to the dish, but nothing that will set your mouth on fire.  Overall, a somewhat disappointing dish due to the overcooking of the prawns.\n\nThe Singapore Noodles is a type of chow mein, with thin egg noodles.  The shrimp and chicken were cooked slightly overcooked and mealy, but heads and shells added a depth of flavor to the broth.  For some reason, the dish seemed \"overly dry\"\n\nAlthough the Roti Cani was flavorful, the rest of the dishes seemed to be lacking in seasoning.  One thing I noticed in the UK, is that restaurants seem to be afraid of using salt to enhance the flavor of their food.  I am not sure if this is a cultural thing, or whether they are trying to be on the safe side in order not to offend the many different visitors they get throughout the world.