Cinta Raya Restaurant - Food VIC

5 /5 Yin Yin Loh: Our lunch was a true delight, with tender roast and Hainan chicken that simply melted in our mouths. The roast chickens crispy exterior added a satisfying crunch, while the chilli delivered a bold kick. The soup was a pleasant surprise, with a perfectly balanced flavour that wasnt too salty. The chicken rice was also full of flavour, making every bite a joy. Overall, we left feeling thoroughly satisfied.

4 /5 Keith Wong: This place was strongly recommended on a Facebook group so we decided to give it a try. It is said that their Char Kway Teow (CKT) and Hainanese Chicken Rice are must-haves, so thats what we ordered. CKT: its good, but its lacking in blood cockles. Sorry guys, you wont be unseating Kakilang any time soon. The CKT is perfectly acceptable, but its not the best in Melbourne. For that, it needs a bit more wok hei and it needs blood cockles. HCR: legitimately excellent. Unbelievable how the chicken can be cooked through and remain so juicy. That chilli sauce packs a real punch, you have to be careful because everywhere else (including Malaysia) serves a watered down chilli sauce. The first bite I had with the chilli sauce surprised me because I did not expect it to be so potent. So a warning to other customers: use less chilli sauce. The soup was slightly bland, but props to them for actually serving the soup. A lot of places dont. Overall its a very good restaurant. If I lived locally, I would dine here and be happy. But I wouldnt cross town to eat here.

3 /5 Sin Fong Chan: Cinta Raya — Scoresby Review on 24/11/2025 Cinta Raya continues to wrestle with the challenge of consistency. The Ho Fun with egg sauce, for instance, can swing from watery disappointment to a surprisingly decent rendition, like the latest attempt. But not all dishes survive scrutiny. The Marmite Chicken Spare Ribs are a letdown — dry, and tough, more punishment than pleasure. The Fried Rice with Chicken and Salted Fish, meant to be a comforting Malaysian dish, collapses under amateur execution. Overcooked chicken more like stringy tear meat and the glaring absence of salted fish rob the dish of its soul. What should be a garlic-kissed, balanced plate of nostalgia ends up flat and uninspired. The Imperial Spare Ribs arrive dark brown and glossy, promising sweet, tangy, and savory fireworks. Yet the crucial vinegary spark is missing, leaving the dish heavy and incomplete. There is redemption in the Nonya Barramunddi — juicy, well-cooked, and genuinely tasty. Still, the price tag makes me pause before celebrating. Finally, the Chicken Laksa steals the spotlight. A bowl painted in vivid red, shimmering with coconut richness, it dazzles at first sight. The tofu puffs are the unsung heroes — spongy, soaking up the spicy broth, bursting with flavour in each bite. It is a dish that reminds me why laksa is beloved, even if the restaurant struggles elsewhere.

5 /5 Karen Ling: First time dining here and the food is good. The price is reasonable too. We ordered 6 dishes and they were all delicious. I would say as good as those we can find in Malaysia (some might be even better... I couldnt find salt pepper chicken ribs in KL). Didnt have to wait long too. Suggest make reservation.

5 /5 Timothy Foong: The sizzling seafood assam mix and the kangkung sambal were really good. Kangkung was young and fresh, not overcooked. The marmite chicken ribs were tasty and crispy. Good portions too.