Seasons Kitchen USA

For writers who love exploring restaurants and cuisines, there’s no feeling worse than being unable to recommend a new place because of invisible factors – not food quality, service, or the overall appearance of the dining space, but rather sanitation issues. Those issues, experienced by us personally across multiple visits to Seasons Kitchen USA, then cross-checked against local health records, are the only reasons we wouldn’t point anyone towards this otherwise extremely unique Anaheim restaurant.

As Singaporean food is practically impossible to find locally, with relatively few Malaysian and Indonesian options, we were thrilled to find one place serving (largely overlapping) dishes from these three countries – with reasonable prices, and generally very friendly servers who straddle the line between counter and table service. Guests are seated besides tables and shelves stocked with imported Malaysian packaged foods, all of which are available for purchase.

Having explored perhaps half the menu across several visits, we absolutely loved most of the dishes we tried. From appetizers such as deep-fried chicken puffs and curry-topped roti to distinctly Malaysian-style satay, curried beef rendang, and roasted meats like char siu pork, everything looked and tasted like we remembered from Kuala Lumpur, in some cases better. Similarly, Singaporean and Indonesian specialties (Hainan Chicken Rice, Mee Goreng curried noodles, and Char Kwey Teou soy wide noodles) were very close to our overseas favorites.