Opened by Malaysian couple Sonny & Debra with a view to benefiting indigenous workers from Sabah & Sarawak as well as people who might not be able to afford a meal.
This chicken is damn bloody good. A must dish to order if you re here.
The Sarawak Laksa is also just as good. Not so spicy but very flavorful.
We had to try the Nasi Lemak because it’s a common food in Malaysia and everyone eats it. Here it’s best to go with the Ayam Goreng Berempah.
Just 2 of us and we shared 3 items. Totally satisfying meal and for dessert we had the Durian soft ice-cream. Buy one free one. Yummy!
There are two components of Charlie’s mission. Behind the scenes in the kitchen, the Borneo-born Sonny & Debra employ mainly folks from East Malaysia & try to use a fair bit of indigenous produce for their menu. Secondly, for customers who want to help out, a pay-it-forward sponsored-meals system is available: Give the cashier RM5, take a receipt & post it on the board; other people who come in can claim a free meal using your receipt if they’re short of cash or struggling to make ends meet.
29, Jalan Bukit Desa 5,
Taman Bukit Desa,
58100 Kuala Lumpur
Hakkas have a distinctive culture and history, with a lineage believed to be the descendants of the northern Hans people living in Shanxi, Henan and Hebei. As the named ‘Hak’ means ‘guest’ in Chinese character, as they are newcomers when they fled south plagued by wars and disasters during Eastern Jin Dynasty. Hakka cuisine, to some extent, was greatly influenced by their culture and living conditions during the migration. When fertile area had already been occupied by the locals, they need to roam far and wide for agricultural land. It required great physical strength. Hence traditional Hakka cuisine has these characteristics : salty, oily, flavorful and preserved.
I am probably the descendants of the Han people and I am proud of my Chinese heritage and being a Hakka I would always bring my foreign guest to dine here as the food are so authentic and also they have outlets in most major shopping mall in Klang valley.
Ying Ker Lou
Lot S 231 and 232, Second Floor
The Gardens Midvalley City
Lingkaran Syed Putra
59200 Kuala Lumpur
Bangsar’s most treasured Indian restaurant is built on the foundation of rich curries and generously spicy condiments. The restaurant’s daytime banana leaf section is tucked away upstairs, the banana leaf range is an impressive one – opt for the creamy, dreamy Kerala fish curry but be wary of the chilli-laced mutton masala. The curry laced fried bitter gourd is free flow. This isn’t the cheapest banana leaf meal in town but air-conditioned Bangsar corners come with a price.
The tables here are communal, so you’ll most probably be sitting next to a stranger during your meal during peak lunch hour.
14, Jalan Telawi 4,
59100 Kuala Lumpur
Bird’s eye view of Kampong Baru. The contrast of the old village and the sky scrappers divided only by the highway.
Lauk – lauk
Nasi biasa berlauk
The menu features the all famous Nasi Kerabu where its fluffy rice is cooked with bunga telang along with a variety of minced ulam (traditional salad) distributed on top completing it with a few splash of sambal and budu (fish sauce). Aside from the Nasi Kerabu, Kok Sam’s serves an equally excellent nasi dagang and laksam. Forget about your knowledge on laksa as Kak Som will bring you a northern style Kelantanese laksa. If you’re not feeling up to these particular dishes, there’s always the lauk style (rice and dishes) where the food is all set upfront for you to indulge.
Restoran Kak Som
No 13 B, Jalan Raja Muda Musa,
50300 Kampung Bharu,
Pau Kee’s main dish is Ipoh hor fun, steamed chicken, and prawn wantan but in addition to that, they also have wantan mee, and Ipoh style curry mee (with curry chicken).
The one benefit of them serving all these different dishes is that you can let your imagination run wild and have combos such as wantan mee with curry soup, or dried “wantan mee” but with hor fun instead.
I had my Ipoh Hor Fun soup with Prawn Wanton.
Restaurant Pau Kee
No 10, Jalan Utara (next to Honda showroom)
off Jalan Imbi,
55100 Kuala Lumpur
Being the only hotel in Kuala Lumpur to be included in the Leading Hotels of the World luxury hotel collection, this is indeed a place which showcases the perfect fusion of heritage and contemporary trends.
Located at the newly built Tower Wing of Majestic KL, Contango is a cosy yet elegant restaurant featuring an open kitchen interactive dining concept with spacious seating capacity, serving delightful buffet of variety cuisines ranging from Western to Chinese, Japanese, Malay and Thai. A place of great dinning atmosphere, lovely services & sumptuous cuisines.
Contango @The Majestic Hotel Kuala Lumpur
5, Jalan Sultan Hishamuddin,
50000 Kuala Lumpur.
This food centre is very spacious and with many stalls selling many varieties of food but what caught my eyes was the Black Man Nasi Lemak stall. As the name implies the man mending the stall has a very dark complexion. At first I was not sure if he’s Chinese or another race therefore I do not know in what language I should communicate with him but luckily he spoke first and he was speaking in Cantonese fluently. LOL!
This is the Chinese version of the Nasi Lemak and they have the usual stuffs as the Malay version but with additional Hakka Pai Kut, Curry Potato and Wild Boar Curry.
Since I have not tried Nasi Lemak with Hakka Pai Kut and Curry Potato I gave it a try. It was awesome!
Kedai Kopi Dan Makanan Hoi Kee
2 Jalan Segambut Tengah,
The best fish ball noodle.
The variety of different fish pastes in each bowl proves to be an amazing taste. The fish paste is prepared every morning from scratch. Wet and dry versions are available. The soup is simply delicious and the fish paste is one of a kind the moment when you put into your mouth and start chewing it. Such a joy to eat this.
Kedai Kopi Wah Chue
Jalan Ayer Lombong,
This place is not built attractively to lure customers but only with simple decoration and basic furniture just like any other typical Chinese Kopitiam. We were there for the food and we ordered the very basic ones like the Belacan Fried Rice, Seafood Tomyam and stirred Fried Kailan with garlic. Basically a lot of pork is added into their dishes which is good for a change.
Our Tomyam came with an abundance of seafood. The spicy lemongrass with chilli paste flavoured soup was no doubt spicy but it was oh-so-good.
All the staffs in the restaurant are of Thai origin and that explains why the food there are so authentically Thai.
Surisit The Thai Restaurant
17, Ground Floor,
Lorong Rahim Kajai 13,
Taman Tun Dr. Ismail,
60000 Kuala Lumpur
It was long time ago when I first ate roast goose in Hong Kong and cannot remember how it tasted like so I have come here just to rekindle the taste of the lovely famous Hong Kong roast goose in Malaysia.
The difference between a goose and a duck:-
1. Goose is bigger in size than the duck
2. Goose is migratory but the duck stays put
3. Goose is vegetarian but the duck eat insects and fish
We have only three choices to order the goose, the 1/4, half and whole bird. We have to settle for the 1/4 bird after seeing the prices. That plate of neatly cut goose pieces cost us a whopping RM43.00
The goose meat was good even without the sauces.
Restoran Yi Kee
223, Jalan Sarjana,
56000 Kuala Lumpur