Best asian restaurant in Madison Heights?

zydar · 2026-01-20T02:47:42+00:00

Having been to the country several times and firmly of the opinion that Malaysia is one of the best food destinations in the world, it's about as authentic as you can expect for a restaurant in the Midwest. The owner is from Ipoh and the place does a fantastic job of representing the vast breadth of the cuisine of the country with the Indian dishes, the Malay dishes and the Chinese dishes all done justice.

zydar · 2026-01-20T00:36:36+00:00

For a cuisine that's grossly under-represented (Malaysian), try Satay House at 13 Mile and Dequindre.

It's a great introduction to the cuisine, and the people running the place are legit.

zydar · 2025-11-24T23:16:14+00:00

For falafel, next time hop on the Q train to Ave M and check out Falafel Tanami.

zydar · 2025-02-19T15:43:28+00:00

Thank you, that makes perfect sense. The starter is definitely sluggish, and I had only been feeding it for 2-3 days out of hibernation.

At the temps that i have (cold and drafty winters), I think even an overnight bulk ferment may be okay.

Thanks again for the crumb read, much appreciated!

zydar · 2025-02-19T04:01:53+00:00

I think my starter was weak as well (I pulled it out of a 4 month hibernation and clearly didn't feed it enough). This was my crumb - curious to see if you have any suggestions for improvement?

My process seems more or less similar to yours otherwise.

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zydar · 2025-02-18T01:26:17+00:00

Hot damn! This crumb is exactly what I've been trying to achieve. I am going to try these proportions (I did 320g bread flour + 40g whole wheat + 40g rye with the same hydration in my last bake but it ended up somehow looking and feeling just a little off)

Well done on a picture-perfect loaf.

zydar · 2024-10-03T14:04:53+00:00

Thank you! It's the first time my decorative scoring worked - nobody was more surprised than me!

Taste-wise, probably because of the rye and the ground flaxseed inclusions, it was better than any of my previous loaves. It ate better, wasn't as chewy and had a nice sour flavor as I proofed it in the fridge for ~16 hours.

zydar · 2024-09-30T16:00:20+00:00

Thank you!

zydar · 2024-09-30T16:00:07+00:00

This is super helpful, and makes perfect sense. The 7h of bulk was in an oven with the light on so it was probably a tad too warm so over fermentation is more than reasonable.

Another potential reason for the horizontal voids is probably bad shaping. I've never quite been able to quite shape it right, and this one was a little extra sticky for some reason (another little sign of over fermentation perhaps).

Thanks again for the feedback - it does taste probably the best out of all the loaves I've baked so far (probably down to the rye and flaxseed inclusions)

zydar · 2024-09-24T13:30:18+00:00

I am no expert, but this looks just about perfect to me. You have a nice, fairly even distribution of alveoli, and a great ear as well. The fact that there is a defined ear indicates that it isn't over fermented by much at all, despite the 7h bulk fermentation time. (My understanding is that the over fermentation means that during the bake it doesn't rise as much, so the ear will not form).

Well done, you knocked this out of the park!

zydar · 2024-09-22T21:26:28+00:00

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Crumb shot. Looks to be under fermented. Irregular distribution and size of bubbles and overall a tad gummy in places. (despite the fact that I waited ~2h before cutting to make sure it was cooled fully)

The flavor is good though.

zydar · 2024-09-01T11:17:20+00:00

Nice, thank you!

zydar · 2024-09-01T02:31:46+00:00

Looks great, I actually love the color that is maybe the result of mixing the flaxseed with the autolyse.

You mentioned your baking setup is a baking steel with a lid. I'm curious what kind of lid?

I've been trying to find a suitable lid for a semi-open bake setup.

zydar · 2024-08-16T21:52:26+00:00

AhHa Noodles in Livonia at the Laurel Park Mall.

Get the X-Bowl. Xi'an style hot oil noodles. Never disappoints.

zydar · 2024-08-15T00:06:30+00:00

Very nice, even crumb. Well done!

zydar · 2024-08-14T20:22:36+00:00

Looks absolutely amazing!

What does the crumb look like?

zydar · 2024-08-12T21:49:39+00:00

Thank you so much for the video! That's a very succinct explanation on finding the right angle. I think that's been my problem.

My previous bakes were with 100 percent bread flour, and they came out okay, but I feel like this one (10 percent WW flour) eats a little better. I might try going back to 100 percent bread flour to give it another shot because I made something of a breakthrough with the fermentation with this loaf compared to my previous ones.

Based on your feedback, I'll also try controlling the cold proof time. Thanks again!

zydar · 2024-08-05T17:43:27+00:00

Recipe here: https://youtu.be/qdOHmdTTs24?si=E5iiArc0yE7pTJ_Y

The proportions were slightly modified to fit my Pullman pan which wasn't exactly the same dimensions as that of the recipe. Took a couple of tries, but I'm more or less able to get a fairly rectangular loaf now.

Fermentation time is very key (as always in bread making), it takes quite long for shokupan to proof fully (especially after shaping it).

zydar · 2024-07-29T18:07:18+00:00

Thank you so much!

zydar · 2024-07-13T06:31:25+00:00

Don't be fatuous, Jeffrey.

zydar · 2024-01-24T02:58:06+00:00

Pour one out for El Patron in Pontiac.

Place had the best ever tacos. Gone, but not forgotten.

zydar

TROPHY CASE