Gado-gado, an Indonesian invention often found in Malaysian restaurants, is a salad of veggies, hard-boiled eggs, tofu, and bean sprouts hosed with a salty peanut sauce called sambal kacang. But when we ordered it at Belachan—a Malaysian cafe in Sunset Park's Chinatown—the chef was freestylin' with it. From the humongous heap ($5.99) we also happily dredged krupuk chips embedded with fresh shrimp, bright yellow cubes of pineapple, and planks of tempeh (the fermented, more-toothsome tofu). Offering many cooling salads, Belachan could be your favorite... More >>>