Seasons Kitchen (Chinese-Malay)

Seasons is at the 99 Ranch Plaza in Anaheim, perhaps the most basic 99 when compared to Rowland Heights and Focus Plaza. Seasons is one of the few Malaysian restaurants in Southern California (another in Tustin?).

I did my best here…

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Half BBQ Pork and Roast Pork Noodle. Noodle is tossed what seem like a light blend of oyster/soy/garlic/sesame. Very good. But the Pork!!! Dare I say it is better than most places in SGV and Little Saigon? The Roast Pork, crunchy skin and layers of fat/meat/fat/meat. The BBQ Pork, pig candy but not overly sweet/weird color. I would say these 2 are a must. Really good stuff. One of the owners said they do this in small batches and only the belly.

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Char Kway Teoh. Had this before at Simpang in the Palms hood. Really wanted some wok breath flavor in this. Good but lacking.

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Nasi Lemak. The owner said there is no one way to eat this. The rice is flavored with coconut and pandan. Includes chicken curry, peanuts, anchovies, egg and sambal. BTW it’s a house made sambal and it is spectacular! TBH the sambal was so good I couldn’t quite enjoy the whole dish. So good that I bought some to-go…

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Malaysian voodoo!

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Ipoh style sprouts. If you find yourself in Ipoh get some sprouts! But this will have to do. Was told this is commonly eaten with Hainan Chicken in Malaysia.

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Pandan and Jackfruit-Cashew ice cream. Texture is meh but flavor is there. Obviously not house made.

Got in conversation about kaya toast and soft boiled egg. We both agree it should be more of a “thing”. I hope they consider it. They do have kaya jam in a roti, 2 kinds of jam in fact.

Will have to try the pork bone soup and Hainan Chicken Rice next time.

But damn dat Pork Belly and Sambal!

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This. 1000%.

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Great FTC recommendation, thank you!

As you round the corner at the intersection of Euclid and Crescent, it first appears that you have entered a Filipino neighborhood. A stand-alone Jollibee/Red Ribbon lives on that corner and the next building houses a small Filipino turo turo. But pulling into the Euclid Plaza in Anaheim eventually reveals quite a mixture of (mostly Asian) foods available in this shopping center that is anchored by a 99 Ranch Market.

There are Chinese noodle and seafood houses, Vietnamese banh mi and pho purveyors, a Thai restaurant, another Filipino bakery, and because this is Southern California a Mexican restaurant and ice cream shop. Without much signage, Seasons Kitchen USA is tucked in next to a busy barber and a bit hard to locate on your first visit.

Despite the name, this is not the US offshoot of a Malaysian restaurant, it is a purely unique place in Anaheim and the passion of its husband and wife owners. The wife usually runs the front of house, interacts with all of her customers, and in better days pulls one of many ukuleles off the wall to serenade the diners. If you are interested in learning, she even offers free lessons for beginners.

Her husband is just as energetic and extroverted, but usually found in the kitchen cooking. The menu here focuses mainly on Chinese-Malaysian favorites, but any restaurant offering Malaysian food will always include the iconic curry roti ($5.99, above), a dish you end up craving early every morning if you spend any time near the Indian districts of Kuala Lumpur. Their version is soft, yet flaky and crisp from pan toasting and comes with a delicious curry for dipping with a good hunk of chicken and potato.

In the past you could sit here and overhear conversations about the Malaysian pantry items they have available or their incredibly expansive delivery routes that go as far as San Diego once a month and take in all of Greater Los Angeles and Riverside County. For now it is mostly takeout and pickup offered, but it is still hard not to get into conversations with the friendly owners.

There are multiple pages of “Seasons Kitchen Specialties” on their menu, so trying a good chunk of them will require multiple visits, but one simple favorite was pork char siu special noodle ($9.99, above). This dish has tasty curled egg noodles and pork belly lathered in their “secret” sauce, which is also delicious yet quite sweet, requiring sips from the the small bowl of house broth that is served alongside.

Char kwey teow ($10.50, above) is done expertly, a dish of wide stir-fried rice noodles (a bit mangled from takeout and next day eating here). Quality pieces of shrimp and Chinese sausages are to be found within, as well as sprouts and egg. The dish is best chosen to be spicy, and even so this lets the skilled wok hei shine through.

Just as good or better is their pristine bowl of curry laksa noodles ($10.50, below), more rice noodles but this time thin tubes, all bathing in a smooth creamy, somewhat spicy broth of chicken curry laksa. Pieces of fried tofu, pork balls and an assortment of vegetables join the chicken.

You may have noticed a running theme here if you have ever visited Malaysia. Many of the foods offered are those you can find in night markets and eat in steamy nighttime open-air environments. This is what Seasons Kitchen USA strives to perfect here, and might just have done it.

Lovers of Hainan chicken will not be disappointed by their Hainan chicken special rice ($9.50, below). The chicken leg is also available with dry or soup noodles, but shines brightest when paired with fragrant garlic chicken rice. This allows you to get the most out of their three sauces.

They also do these same three preparations with roast chicken if that suits you more. Along with all of these street food specials, future visits that can take in the jovial hospitality and more elaborate dishes like nasi lemak beef rendang and the house special shrimp rice are looked forward to with anticipation.

Until then, pick up some fun candies from the pantry or schedule a delivery order.

:round_pushpin: Seasons Kitchen USA, 641 N. Euclid Street, Anaheim, Orange County :malaysia:

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Awesome review and thank you for supporting them. Possibly some of the nicest sweetest restaurant owners in the business. The spicy Char Kway Teow is my favorite char kway teow in So Cal.

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