Jonathan Kauffman, East Bay Express:

I can't imagine a more perfect way to eat, or a more tricky culinary feat to pull off in one kitchen.

Express food critic John Birdsall recommends: Red Kwali in Newark:

Each of the fifty-plus items on Red Kwali’s menu claims a different point of origin. The roti canai, for example, are described as “Indian,” the chick kut teh as “Penang Chinese Nyonya.” In other words, they’re all authentically Malaysian. In re-creating the gastronomic experience of a Malaysian food court, Red Kwali gets it right. The cooks suffuse bold, rich flavors into Westerner-friendly dishes like chicken satay and beef rendang as well as more pungent, and challenging, national dishes like rice noodles with mackerel-tamarind gravy and water spinach with shrimp paste and chiles.