Malis in Raynham provides modern-day twist on Southeast Asian road food

RAYNHAM — The flavors of Southeast Asia, beneath the influence of a pair of Cambodian restaurateurs and chefs, have appear to Raynham.

Malis, found on Route 44, is in the midst of a tender opening and serving up what the proudly owning associates and longtime close friends, Sotheavong Meas and Nero Keo, explain as “modern Asian comfort foodstuff,” modeled in the spirit of street food stuff located through Southeast Asia, typically, and Cambodia, extra exclusively.

“What we do is Southeast Asian road foodstuff,” Meas stated. “And we also concentrate on, you know, becoming a lot more inventive in what we do, you know, and try out to provide in the regular and be authentic in phrases of road foods, but with a modern twist.”

Malis provides a full dine-in and takeout menu, with grilled choices like the Cambodia St. Corn, Lemongrass Beef and Koh-Kong Shrimp soups, which includes Crab Soup and Spicy Beef Stew and noodle soups, like Pho and Phnom Penh Noodles. Also, the menu functions a choice of salads and sandwiches, all twists on attribute menu objects, and rice plates, like the Shaking Beef.

Malis owning partners Nero Keo, left, and Sotheavong Meas, in the new restaurant on Tuesday, July 19, 2022.

A thing new in the community

Meas and Keo say, to their knowledge, the Asian road food items thought at Malis is distinctive in Raynham and the Better-Taunton location, and their hope is area diners will relish in some new and undiscovered flavors and dishes.

“We would not say this certain is Cambodian by itself, but it truly is also Southeast Asia, as a total,” Meas claimed.

Cambodian street corn at Malis in Raynham on Tuesday, July 19, 2022.

“The lifestyle we have over there is quite very similar in that you would uncover a prevalent dish, let’s say the grilled shrimp, you can find that in Cambodia and in Thailand, in Vietnam, like, but you know, maybe a very little bit of a twist on the sauces. All of the dishes variety of symbolize Southeast Asia, but the taste and the enthusiasm we have from Cambodia, and how we do it, released into the dishes.”

Trisha Anderson

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