To our knowledge, Asian Cookery’s the sole local spot to find authentic Malaysian food. After years of teaching Malay cooking classes and catering, owners Peng and Ted Jones opened this 10-table spot in January. Ted says Malay food draws on neighboring cuisines, including Indian (dry) and Thai (wet) curries, plus Chinese and Indonesian flavors. Find the latter in Beef Rendang Nasi Lemak, a bouquet of pungency via tender, superbly seasoned soft chuck, exuding lemongrass and galangal atop rice with cucumber and egg, with garnishing peanuts and dried anchovies (called ikan bilis) and punchy chili-and-fish-sauce house sambal. A dry wonton noodle bowl (also $8.95) challenges Western palates less, with three dough balls and dry-seasoned Malay noodles under semisweet slivers of Chinese barbecue pork (char siu) with hints of hoisin. The must-get item: Curry Puffs ($3.95/two), pastry half moons stuffed with vibrant curried chicken-potato filling.