Off Changkat Bukit Bintang, away from the vibrant nightlife, lies a quieter street: Jalan Mesui. Near the end of this street is a place out of time; a place where, when you step in, you’re taken to a life from ‘ago’. Welcome then, to Limablas Restaurant.
Limablas is a small, maybe 25 seat restaurant specializing in Peranakan classics. The seating is spartan but comfy, and the whole restaurant is made to look like a period-piece set; you’ll see old school telephones, a rickety bicycle, old-timey posters and various other retro knick-knacks adorning its walls and shelves. It really does seem like you’re in one of those small, family-run kopitiams in Jonker Street or Penang! But the place is young; only about ten months old.
The terrific Gerang Pedas Pari
The menu is not that extensive, and features all time Peranakan favourites. Experience though, has taught me that restaurants that have smaller menus tend to excel more than ones with hundreds of dishes. My colleagues and I eventually settled on the Pai Tee (RM1.50/piece), Ayam Pongteh (RM15), Gerang Pedas Pari (RM25), Sambal Bendi (RM12), Sambal Petai Udang (RM25), Telur Cincaluk (RM9) and the sambal belachan (RM2). We had this with rice, and for refreshments, Longan and home-made Peranakan Ginger Ale. More »
"Meet some cool cats who can cook!"
Kulcats’ chefs are derived from various respectable culinary backgrounds, with experiences in Holiday Villa Subang and a number of other restaurants around Kuala Lumpur. The union of their talents offers a fusion food menu, and as mentioned by one of the co founders, the dishes are presented with twists of Barrio flavour, and all food is delivered in generous portions to encourage sharing, interaction, and basically a good time. Truly, the portions per plate seems almost for two, and since the menu’s filled with a long list of offers, we’ll give you the top dishes to taste.
Firstly, there’s the pizza. There’s a whole selection to choose from, but we were recommended their ‘Meat The Kulcats’. Handmade thin crusted dough, with a hint of salt, baked to light, crisp bites. The slices are slathered with tangy Pomodoro sauce and drizzled with gooey Mozarella. The pizza’s meat part comes in with its hefty toppings of spiced pepperoni, turkey ham and beef bacon, topped with a sprinkle of herbs. You can really taste the tomatoes and garlic in the sauce, and the pizza does the trick to aid your hunger issues with its flavorful bites.
Besides that, Kulcats also has burgers and sandwiches. Its ‘SloppyCats Burger’ though, includes a sloppy slap of chili corn carne, pickled jalapeno and jalapeno mayo. If you’re one to dig a mildly spicy zinger, then this one’s for you. The minced beef in the corn carne provides just the right level of chewiness to its lightly sour and peppery slop, and the jalapeno adds an extra kick to the cheddar and onions in the burger. Worth noting is the home made beef patty. It’s evenly spiced, and the patty crumbles quite easily upon contact. The burger buns can be quite dry, but the moist patty and heavy sauce makes up for it nicely.
As far as main courses goes, Kulcats’ selection ranges from teriyaki salmon, sirloin steak, to pan seared sea bass. But our eyes fell immediately upon its signature Kulcats Lamb Chop. The dish came in with two big lip-smacking shoulder chops, with side servings of salads and fluffy mashed potatoes. The chops are thick and tender, if a little chewy. But the seasoning that goes into the dish is deliciously done. It’s douse of sour and tart balsamic glaze is set off by the sweet rosemary in the sauce, completing the dish with moisture and aroma.
"100 kilograms of rice a day!"
Imagine going through 100 kilograms of rice each day. ONE HUNDRED KILOGRAMS. That’s a whole lotta rice! Yet, that’s exactly the amount of rice Nasi Lemak Ujang corner goes through in a day. Read that right? A DAY. That means 700kg of rice a week, at least! With good reason, though. This unassuming stall, which has been in operation for 30 years (and now with branches too!), was started at Medan Selera Taman Greenwood by Pn. Juairiah Mohd Sharif, and is now run by her amiable daughter, Pn. Nora. That’s some longevity, huh?
So what makes the nasi lemak special? It’s the rice, naturally. The rice is soaked, par-cooked by steaming, cooled, then steamed again before the coconut milk is added. The result? A crumbly, fragrant, deliciously coconut-ty and nutty rice that pairs wonderful with their range of lauk.
The soft, fragrant lovingly cooked rice More »
"Good food at reasonable prices..."
Warung Rindu has been around for more than 18 years. This place used to be just opposite the commuter station which then gravitated into the empty lot beside Jalan Kubur several years later. At this seemingly unknown place except for regulars and locals around Pantai Dalam, Pak Ya serves one of the best night nasi lemak this side of town. Nothing fancy at Warung Rindu here. Just simple steamed nasi lemak (kukus), sambal ikan bilis, cucumber slices and small piece of scrambled egg, all served in a plastic plate.
The rice is the steamed just nice, not too glutinous and not too ceroi. They don't serve ikan bilis goreng but their sambal has chunks of ikan bilis which compensates for this. The sambal has a small kick which I am sure sambal lovers will like. More »
"People still come to Tanglin for a nasi lemak fix"
Nasi Lemak Tanglin has been around for ages. If you're craving for a nasi lemak, queue up for theirs somewhere along Jalan Cenderasari (opposite the Poliklinik, Off Jalan Tanglin) with everyone else. They are now in the Tanglin Food Court. If you're unlucky, the queue is very long, if you're lucky, the queue is just long. If there's no queue, then they are probably closed or the food's all gone! Queue starts long way early at about 7.30am and tapers down by about 10am.
There are two great things in this food court we'd like to highlight. The nasi lemak and the kopitiam tea. Let's put the kopitiam tea aside first and try some nasi lemak tanglin style. Tanglin started way back around 1948 by Suryati Jawirunnah andd her recipe is now passed to her son Zainal which will soon pass down to Zainal's daughter. Three generations of history here.
Tanglin has the usual chicken rendang, sambal sotong and beef lung dendeng among others. From all the myriad of lauks available, my heart fell for their beef liver sambal and also sambal sotong. The sambal sotong recipe has ground peanuts giving it a slightly nutty taste with a slight chili kick. The beef liver has the sweet sambal way seeping deep into the cuts which makes it that more enjoyable eating. The rice is steamed 'ceroi' which means that Zainal's rice is not the sticky type, hence less starchy and able to soak up more of the other nasi lemak gravies.
"Rojak and cendol! Cheap!"
You know what’s a great pick-me-up for a lazy weekend (or any other day, for that matter) afternoon?
Rojak and cendol.
And while there are so many different kinds to cater to the equally many different tastes, I think I’ve found one of the nicest examples from Rojak Ali, a food truck at Jalan PJS 1/26. You won’t miss the simple, small white truck with a couple of tables and some chairs set up, nicely shaded with umbrellas. It’s visible even from the NPE heading towards Sunway. You won’t miss the area too, as it’s rows of motorcycle shops!
The rojak (RM3.50) is of the Penang Pasembur variety, and it comes to you freshly prepared and chopped up by Karim. The rojak is chock-a-block full of excellent textural contrasts: delicate tofu, meaty cucur, and crunchy fritters lie beneath a bed of crisp, fresh sengkuang and cucumbers. Half a boiled egg garnishes the dish, and all this is bathed in their excellent kuah pasembur.
The kuah is wonderfully balanced, not too thick or thin, with spicy, sweet, creamy and nutty flavours that get soaked up by the other ingredients. To bulk it up, you can also order it with sotong and mee.
To accompany the rojak, the cendol pulut (RM2.50) is lovely. The ice is shaved using an old-school, hand cranked ice shaving machine that looks decades old (and probably is!), then scooped into small bowls, then a dollop of pulut is added. More »
"Your morning plate of cheer!"
It’s early weekday morning and the place is packed with people. This isn’t really surprising given the fact that for the last ten years, this restaurant has been steadily making a name in the business of booming breakfasts. While they have really great lauk campur lunches and fried dinner dishes, it’s the morning meals that customers go for. The restaurant started out as small one corner shop that has taken over a long stretch, scattered with tables starting from 6 a.m. If you’re a late riser, best make it before 10 as the food goes away fast.
Here’s what you should definitely aim for – the nasi lemak, and the cakoi. The nasi lemak is a steaming plate of full, creamy, home-made rice. It’s soft and fluffy, with a light scent of santan wafting away with the steam. A bite into its richness and you’ll find the secret to the restaurant’s success. The standard nasi lemak plate comes with a half boiled egg, slices of fresh cucumber, some nice salty nuts and the sambal. It’s enough to welcome your mornings, but Restoran Ceria offers the extra mile.
First off, there’s the basic sambal. Light in texture, it’s not too heavy on the oil and not super thick. It’s a solid, spicy and slightly sweet sambal mixed in with some anchovies. While it’s not out of the world, it does the trick to get your morning energy up fantastically. If you want to level up, have the sambal kerang. Tiny morsels of chewy, salty kerang flesh in hot sauce, with heavier tastes of garlic and chili. It goes amazing with the crunchy nuts, anchovies and soft egg that make up the dish.
But Ceria doesn’t stop there, as another option is to have your nasi lemak with the sambal sotong. This is by far one of the more popular sambal as it runs out by 10a.m. almost on a daily basis. Delicious, chewy cuttlefish drenched in the spicy sauce. It’s a scrumptious contrast between the slightly salted sotong and the sharp tang of the chili, in a mouthful with warm creamy rice. Mmm... More »