Food Explorer & Home Chef
Prakaan, Thailand’s first premium single malt whisky brand, was officially launched by Thai Beverage Public Company Limited recently. The brand applies international standards for single malt whisky production and uses water from the natural sources in Kamphaeng Phet province. Prapakon Thongtheppairot, Chief Spirit Product Group …
It’s like a hug from an old friend. Third Serving, located in the new KLGC mall, is the reincarnation of the original Oriental Cravings in 1 Utama mall, Petaling Jaya and the menu holds many of the old favourites which they were known for, and …
I’m quite particular about Peranakan cuisine given my Nyonya heritage and it’s hard to come by a good restaurant serving quality food. Gulainya had us ordering a second bowl of rice – the dishes felt homestyle, generously spiced and aromatic.
First must-order on the list – Ayam buah keluak (RM38) – this was my fav and it’s super hard to find this dish, cooked with chicken (or pork) in KL. Wished there was more of the nut content as most of it had leaked into the gravy, but it added depth, giving an earthy, savoury taste to the tender chicken. I didn’t taste any rempah in this version of cooking this dish, but the flavours were rich and robust nonetheless.
Perut ikan (fish stomach) – RM28, cooked in rempah tumis, with eggplant, long beans, pineapple, herbs, and a host of other ingredients in a sourish (tamarind) stew. Labour intensive, it’s sour, spicy, touch of sweetness all at once. This version was delicious, even better if it had been more sour for more kick!
Found the curry prawn (RM48) on the sweet side, thanks to the pineapple, sitting in rich, lemak gravy while the paku (fern) curry was similar, but not as creamy and spicier, more savoury – I enjoyed the slight heat from this dish. Seems the paku curry (RM22) is one of the signature dishes, so we made the right choice.
We were greedy and ordered the Gulai tumis fish (RM48) slices. Flavours were mildly acidic, neither sharp nor pungent, more mellow. Still tasty, but paled in comparison to the other dishes.
The sago pudding (RM7.90) passed the acid test, enhanced by the fragrant Gula Melaka, albeit a little over generous santan, while the soybeancurd (taufufa) had more of a pudding (almost jelly-like) texture, but still delightful. The simple desserts complemented the heavy-handed tastes of the main course perfectly.
If I were to nitpick, I wish the dishes could be spicier, and flavours even bolder and fiestier, but I guess KL folk can’t handle too spicy foods probably. But it’s clear every dish was lovingly handled, yielding a myriad of flavours at one go and we found the food most enjoyable.
Gulainya was awarded Michelin Bib Gourmand 2026 this month, and indeed, it was well-deserved.
What’s your Christmas plans like? Kuala Lumpur’s latest go-to hot spot, Annabell KL – dining lounge and live music house – has whipped up The Enchanted Season Menu just for the year-end celebrations. Located on the 11th floor of TS Law Tower, KL, the gorgeous …
EQ celebrates the festive season with amazing dining experiences, thoughtful gifts and cherished traditions. This well-established leading luxury city hotel has designed a calendar of events designed to capture the warmth and joy of this time of year, featuring lavish feasts and sumptuous banquets. The …
Good Peranakan food is not easy to come by. Happy to report that I found a perut ikan (fish stomach) dish that checked all the boxes. Sour enough to make you squint, pieces of fish that you can still make out (instead of mushy indistinguishable bits) and a well-balanced taste. I can finish a whole plate of rice with this alone.
This was what we had at Tau Ke in Taman SEA, Petaling Jaya, along with a good hearty sour and spicy bowl of Nyonya Asam Pedas with grouper fillet. The belacan kangkung packed enough of a punch as well, together with quite a few prawns.
We opted for pork rendang, which we couldn’t resist, especially since this version was pork. The refreshing blanched octopus/jellyfish in kerabu style was a wonderful starter to get our appetites going.
The restaurant’s decor was ethnic Chinese, with farming references on the walls. One wouldn’t have guessed that this place excelled in nyonya food. The menu has quite a few Cantonese dishes as well as such low mei (braised pork, egg, tofu, etc), sweet potato porridge and roast duck, and single dish meals such as pork chop rice, nasi lemak, Asam laksa and nyonya nasi ulam. The cendol had its own spin as did the sago gula melaka. I would have preferred an old fashioned sago version – so simple, yet few get it right perfectly. But probably the younger set like new fangled desserts.
Prices range from RM18 (kangkung) to RM35 (Asam pedas. Tau Ke goes on my list of go-to nyonya restaurants.
When I saw others posting about bonito hummus meshed with kotsubu natto, I knew I had to try this unlikely combo for myself. French-trained chef Joel Kirk (formerly from Coley) has teamed up with Leen’s and SAJ’s Syrian chef Ameer Azalek, with input from chef …
Double Zero Pizza arrives in the heart of Ampang with a different kind of promise: simplicity on the surface, depth at its core. A new kind of neighbourhood pizza parlour, it fuses Scandinavian minimalism with sourdough, creating a flavourful dining experience. The name, Double Zero, …
Hidden behind an orange lit small door, the stairs lead to P & V in Bangsar, KL, a secret diner helmed by Dutch chef Joeri Timmermans.
Beginning his career at 14 in the Netherlands, Joeri worked at several Michelin starred restaurants, before moving to Australia in 2013. He then moved to Singapore, and later, the Maldives before going to Antwerp, back in Europe. Now in Malaysia, a diner closed to his heart and named after his two little girls, Pixie & Vesper’s warm, orange ambient draws you in like a moth to a flame.
The 7-course dinner – made with premium ingredients, some cooked on Japanese konro grill and comes with eclectic drink pairing (sparking sake, organic wines and umeshu) – is served on a super long handmade Malaysian oak table where you begin as strangers and end up as friends.
We had:
*Japanese Oyster paired with sparkling sake – fresh, raw save for a squeeze of lime and shiso, disappeared so fast as I slurped this down. My only complaint – I need more!!!
*Chu Toro – 1,000 layered potato, tuna belly, caviar. Another spectacular dish.
*Stracciatella – smooth creamy cheese, rice puffs for texture, on hokkaido milk toast. Loved the textural play.
*Grilled red snapper, amped up by the delicious kombu garlic butter/seaweed.
*Caviarnara – angel hair pasta with uni/kinome. Found this a little on the dry side, mild in taste.
*A5 Nakanishi Miyazaki Wagyu – melt in your mouth tender, beautifully seared, my fav dish (besides the oyster) of the night.
*Yogurt Sorbet – delightfully light, not too sweet, blending nicely with the accompanying stronger flavoured umeshu.
An adventurous journey for the palate, offering an articulate fusion of modern Australian with Japanese nuance, P&V is a reservations-only restaurant, so call ahead to book your seat. It’s also kid-friendly, casual and perfect for small private gatherings or event launches. There’s a private room for up to 8 guests and a 3m oak bar for those seeking lighter bites paired with cocktails.
Priced at RM498 nett (including wine/sake pairing) for a bespoke 7-course menu, you’ll not find a more eclectic yet trendy space – there’s even a Throne Room – a heritage-inspired corner showcasing a private collection of over 100 vintage champagne bottles!
Add: Bangsar, KL. (full address revealed upon reservation). Reservations can be made through Instagram @pixieandvespers_kl
Meraki started off by crafting in-house sauces, snacks and corporate gifting in 2020, then ventured into private dining. It has since curated exclusive menus for private and corporate events, including weddings. Now it has a physical restaurant in Section 17, PJ. The neighbourhood restaurant serves …