| |
A cosy bistro in the heart of Kuala Lumpur’s trendy dining enclave, Bangsar boasts a loyal following among the hip crowd. Asian main courses, such as the signature Sarawak laksa (a spicy noodle dish served with prawns and chicken in a coconut broth) and beef noodles, are favourites. But don’t forget to try the bistro’s famous pastries and cakes, like its moist chocolate cake. Ask for it to be served warm. Look out for the live music nights.
|
The perfect antidote to fine dining and culinary pretension, the food street is open only at night. Patrons sit on temporary tables placed perilously close to the road in an experience that is truly Asia. The prices are unbeatable. Don’t go in your favourite attire, though, unless you want it to smell of chicken satay, barbecued stingray and fried prawn noodles. Another highlight is the baked fish. Often stall holders will be prepared to source a variety of dishes and drinks from other stalls for your table for a small mark-up.
|
Opened in 1995, Benkay is a Japanese restaurant with a local touch. The restaurant is spacious and pleasant. Chef Kinjo and his team pride themselves on serving the freshest spread in town, making use of lots of seasonal ingredients. Some dishes, like the wart sea bream and parrot fish, are served only during summer when these fish reach their full flavour. For a splurge, the grilled lobster in miso sauce is out of this world.
|
A local place that serves its own unique brand of fusion food. One of its signature dishes is the salmon kang kong belachan, an intriguing blend of Norwegian salmon cooked with the local variety of spinach in a prawn-based spicy paste. Yum! Other popular dishes are mutton curry and home-made oxtail soup. The mutton curry is best savoured with the restaurant’s selection of French and Australian wines. As well as food, an internet café, games room and karaoke are on hand to spice things up.
|
It isn’t without irony that the signature dish at this Chinatown dive is literally translated as ‘Rat’s noodles’ from Cantonese. The dish looks like a clay pot full of rats’ tails wriggling in a simmering meat broth, but it’s delicious, which explains why countless locals brave the less-than-appetising environs to savour this distinctly Malaysian creation. Best enjoyed with an order of yong tofu (fish paste stuffed into tofu and vegetable pieces). Service is brusque and non- English speaking, but the food is well worth the inconvenience.
|
| |
|