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 …
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 …
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 Andy Choy (Chateau Dionne) as well, to come up with the quirky, experimental Zaataru, an exciting mix of Levantine plus Japanese sensibilities. The hummus in question? Yes, it was delicious! Reminiscent of mild blue cheese, who knew this odd pairing would be so harmonious?
The Picnic set had a series of 3 dips, including eggplant, peppers, tahini, grape molasses and preserves, that came with freshly baked Levantine bread. When mixed with the grape molasses, the tahini seemed to magically evolved into a something akin to a sweetish peanutty dip. Frankly, it was hard to choose. Every single one of the dips was so good! We also had torched edamame with labneh – fragrant, nutty and creamy. Another hit on the table.
Charred cabbage with olive wasabi butter was da bomb while roasted cauliflower was mind-blowing good. Veggies will never be the same again.
Smash lamb hawawshi was similar to quesadilla – moist, textural, a flavour bomb – in between Zaataru-made bread. Every mouthful was true joy. Sirloin steak, Zaataru’s version of steak and fries, had melt-in-your-mouth tender, artfully marinated beef on fries, a worthy full-on A-course for one, or as a sharing plate.
Only two desserts are available but they are glorious! Ginger date pudding is every bit as indulgent as it looks, and Sundae baklava – nutty, rich as baklava should be, with peanut ice-cream and banana puree in the centre. To. Die. For.
Casual and vibrant, food is meant to be shared over lively conversations with friends (and family) at Zaataru. Food here is next level but even better, it’s about how everything comes together so brilliantly.
Add: 21-1, Lorong Rahim Kajai 13, Taman Tun Dr Ismail, 60000 Kuala Lumpur. hp: 011-6224 5723
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 …
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 contemporary Malaysian cuisine, led by chef LC and chef Kumar, and their dishes strive to honour local ingredients and culinary heritage.
During the media review we had a run through of the menu. Starting on a whimsical note, we had a few things from the Small Plates section: Rehydrated Sultanas, Asam Boi Kyuri (pickled cucumber), Chee Kuih (steamed rice flour kuih), Coriander Slaw and Fried Egg Tofu. The sultanas (raisins) were nice and succulent, cucumber given a different taste note thanks to the asam boi, coriander slaw – not for non-fans. Egg tofu was ordinary. Chee Kuih, while common to the Chinese, was a nice introduction for other ethnic groups. Much like Korean banchan, these were lovely appetisers that paved the way to more solid offerings later.
Standalone single dishes such as Vangole Basah – a laksa spin with clams – flavourful, but we left it too long while taking pics so was kinda soggy; Chilled Somen with Prawns with ulam tempura/Asian Ponzu had unusual texture and taste; and Chicken Rice Risotto – this I really like, even though normally I’m not a fan of risotto – all were commendable, each stood on their own and were well-executed.
My faves were main courses Cured Angus Sirloin with ulam bernaise – quite different for a sauce, but in a good way, and Lamb Shoulder with yogurt – these were stellar dishes, perfect doneness, tender yet textured, well-marinated and balanced flavour. The 24-hour brine Chicken came with ulam bernaise too.
For dessert, mini tiramisu, creme caramel and vanilla parfait made a pleasant sweet end. Not bad at all, though the chefs’ strength clearly were in the main courses.
Meraki’s menu is extensive and varied, offering familiar Asian cuisine that have been tweaked by the chefs’ interpretation. Rice is available if you can’t live without a carb base. Prices are not cheap, but they don’t knock the ball outta park either. Go discover Meraki for yourself, it’s worth the adventure.
Add: Ground floor, 22A, Jalan 17/54, Section 17, Petaling Jaya. WA Only: 03-7499 3516
The Australian Food and Wine Collaboration Group came together to showcase “Taste the Wonders of Australia” in Kuala Lumpur recently. The Group, comprising Hort Innovation Australia, Dairy Australia, Meat & Livestock Australia, Seafood Industry Australia and Wine Australia, initiated a strategic, concerted effort to advance …