Before I begin, here’s a riddle for you:
What do you get when a potato blow dries her roots?
-10 if you say ‘A Hot Pot'(Why would you?)
-50 if you say An Unstable Potato.
+100 if you say A blanched potato….
Feel free to throw that potato at me….I’m not crying, you are.
In my last
rumbl ramblings, ramblings….about the culinary scene in KL, I told ye lot about some of the fast food and the snacks and the hotel breakfast in the Malaysian capital. That blog can be ordered here.
In this blog, Imma tell you peeps about some of the authentic Asian meals that I had on the trip. When I first travelled to Malaysia, I was only there for two nights so I didn’t have much of a chance to try Malaysian food but this time, I was there for a whole week and I made sure to have some local food each day as I firmly believe that tastebuds should not be deprived of new experiences as experiences are what help in developing one’s personality.
Right, with that bit of parenting advice, let’s dig in.
The first meal on this food tour is Kampung Fried Rice, which is the dish on the top and Fried Singapore Bihun which is the dish on the bottom.
The Kampung Fried Rice is a traditional Indonesian/Malay dish. It’s got rice tossed in some coconut and a variety of condiments and it’s got a side of fried egg and steamed chicken. It was the first dinner that I had in KL and it was one hit of a beginning because I absolutely loved the mix of flavours and the contrast between the flavour of the rice and the cooling steamed chicken was a good combination.
The Fried Singapore Bihun(or Bee-Hoon), as the name suggests, is a Singaporean dish with fried noodles, a kind of chicken dimsum and tossed chicken and veggies. The dim sums were my favourite bit in the dish and while the rest of it was tasty, it wasn’t my favourite dish. I would have liked it to be a little more tangy and perhaps a little less dry when it came to texture but the taste was still good and I’d definitely like to try it again with renewed and refreshed taste buds.
The local food menu at our hotel had a huge variety and not all of it was completely descriptive. So, whenever we ordered room service from our hotel, it used to be quite a comical exchange since the language barrier does exist, despite all accommodation, and some of the names are really hard to pronounce. The staff, however was very friendly and we did end up getting the right orders after the thirty minute ordering hustle.
This is a Garlic Lamb Chop, arranged in a very “fine dining” manner with the swooshes of barbecue sauce and the roasted garlic and the sides of veggies. Lamb chops are something that I can eat at any time. I feel one can never go wrong with them and this one here did not disappoint. It had a nice, rich flavour and was very well cooked with a good consistency. The veggies added a nice contrast and the garlic added a nice tinge of that burnt flavour which really enhances the taste.
I do wish that the portion was a bit larger though.
And that brings me to a topic that needs discussion.
Now, whoever came up with the concept of fine dining, did not only mean the word “fine” to imply high quality but also meant the word to imply narrow or small because the size of “fine dining” meals is abysmal. I mean, the swoosh made with sauce is bigger than the whole dish and while I get the aesthetic appeal of the swoosh, I also believe that there needs to be some culinary appeal and looks aren’t everything, be it in food or relationships. Now, I’m not saying that the above lamb chop tasted bad. In fact, it was delicious but could I get to know that chop overly well? That’s what I’m talking about.
P.S.: I do not give free personality development advice. That is a separate package.
Up next is my favourite meal in KL. The first dish is Crabs in Butter Cream Sauce and the second dish is Pepper Prawns with rice. These two dishes are everything that makes up culinary bliss. The taste? Immaculate. The portions? Perfect. The experience? Divine. Hotel? Trivago.
These dishes are from the Cu Cha Restaurant which is located on Jalan Alor in Bukit Bintang.
Jalan Alor is the food street of KL and if you’re looking for a taste of local Malay food, while in KL, take a monorail to Bukit Bintang and you’ll come out straight onto the street where a whole chain of restaurants beckons to you for a journey to culinary salvation.
The Cu Cha restaurant is my favourite restaurant in KL and I urge you to try it. You will not be disappointed. The only tip to remember is that the restaurant only accepts cash and one should keep a good amount of cash while visiting.
The butter cream crabs are my favourite and I crave it so much whenever I’m not in Malaysia and this dish is honestly something that can make me move to KL.
I tried the pepper prawns for the first time on my latest trip and they had me in the highest level of bliss with their spicy, tangy flavour:)
Here’s a pic of the restaurant. It’s a huge favourite among the locals as well as tourists and it is definitely a must try if you’re in KL.
The last three dishes from KL are the Hainanese Chicken Rice with Wanton Noodle Chicken Soup, A spicy lamb spaghetti and Fried Char Kuey Teow.
The Hainanese Chicken Rice originates from the Hainan Province of China. It’s a lightly flavoured rice with chicken and veggies and it was a light dinner with a good flavour.
The Wanton soup has a different, sweetish spicy flavour since it is made in pepper broth. The taste may not be to everyone’s liking but I did like it. I still can’t put my finger on the dish’s exact flavour because there’s a mix of different flavours and the chicken sort of seeps the broth in. It was an interesting dish and I’m glad that I tried it.
The Fried Char Kuey Teow was my favourite. It’s got shrimp, hone-barbecue chicken and a very tasty rice with a burst of sweet, spicy, salty and sour flavours. It was the best selling dish in our hotel and we were lucky to have it as it would run out very quickly. The dish is served on a plantain leaf which really adds a good vibe to it.
The pasta was ordered out of nostalgic craving because I am a slave to the superiority of pasta and I bow to its supremacy.
The food in Malaysia is one of my favourites among all the food that I’ve eaten on my International travels.
I love the flavours and the presentation and the fact that everything tastes so unique!
And that is a wrap.
Until Next Time,