Food Safari Kuala Lumpur 2019

This Food Safari Kuala Lumpur 2019 is our fifth food safari of Kuala Lumpur in the last seven years.

Check out previous blog posts below:

• Food Safari Kuala Lumpur 2017 – A blog post on 22 specific food recommendations around Kuala Lumpur.
• Food Safari Kuala Lumpur 2015 – A blog post of the top 20 eats in Kuala Lumpur.
• Food Safari Kuala Lumpur 2014 – A series of 10 individual blog posts on top eats in Kuala Lumpur.
• Food Safari Kuala Lumpur 2013 – A series of 12 individual blog posts covering top eats in Singapore and Kuala Lumpur.

Our Instagram feed also provides a quick reference to our daily food indulgence.

During this one-week food safari in Kuala Lumpur, Mysaucepan and I tasted some of KL’s best-loved restaurants, famed for its take on a melting pot of local Malay, Chinese and Indian cuisine.

We savoured the culinary creativity of local Malaysian chefs compared to the traditional take on Cantonese food by seasoned Hong Kong chefs in Sydney’s Chinese restaurants. Whilst Chinese food in Sydney is generally good with age-old Cantonese and northern Chinese dishes, Malaysian Chinese food should be commended for breaking traditional norms with new flavours and textures.

With so much good food and so little time, we tried planning every breakfast, lunch, dinner and supper so that we could sample as much of the local fare as possible.

Alas, this is a summary of forty eight dishes which I thought worthy of all the calories. We also found that good food tastes even better because we shared it with our family and friends.

And indeed, writing this blog post means reliving the glorious week of feasting with our loved ones.

Restaurant Hung Kee

1. Malaysian style wanton noodles

Located on Jalan Loke Yew, Restaurant Hung Kee is a sixty-year old institution famous for its Malaysian style wanton mee.

The noodles are fresh with a firm, toothy bite but they become legendary when tossed with Hung Kee’s savoury sweet char siew sauce. Delicious yet true to infamously small Malaysian servings, I can literally chow down this plate of noodles within thirty seconds.

Succulent wantons in its silky smooth skin paired with pickled green chillies in soy sauce add a tangy edge that makes me more hungry as I devour this plate of noodles.

And to think I have yet to dig my chopsticks into a plate of mouth-watering char siew in front of me!

2. Malaysian char siew

Hung Kee’s char siew is literally charred with glorious smoky aromas.

Combined with chunks of fat and semi lean meat that literally melts in the mouth, every morsel is an eye-closing moment.

Loong Grilled Fish Seafood

3. Grilled salt and pepper crab

“Let me book you two for dinner on Monday” says our long-time friend Priscilla.

“Okay, but don’t you take me to fancy schmancy restaurants coz I just want simple and delicious local food okay! I reply.

Thanks to Priscilla and Constance, our dinner at Loong Grilled Fish and Seafood is truly an unforgettable meal. Another dear darling Taki was so kind to pick up Mysaucepan and I from our home and after battling the infamous KL traffic for about an hour in her car, we are rewarded with some of the most creative local fare we have eaten anywhere in town.

Grilled salt and pepper crab is deliciously succulent and sweet right down to its shells licking good.

One of the things I truly love about casual, open air restaurants in Malaysia is exactly what it is – its casualness where we can rock up in our Tshirt, shorts and thongs in addition to copious amounts of alcohol where there is 0 (yes that’s a zero) corkage charge.

Being the party girls they are, Constance and Priscilla come well prepared with the grog and wine glasses. A bottle of Prosecco is enough to set the dinner party off with more whites and reds to follow.

4. Chinese new year raw fish salad

It is not quite Chinese New Year yet but it never too early to have a delicious low sang with raw salmon, pomelo and small batons of crunchy nashi pear all mixed together with a sweet and tangy plum sauce.

Best of all, this is quite the versatile Chinese salad that can be washed down with sparkling white or light red wines!

5. Malaysian style chilli crab

We almost take for granted how delicious the good old chilli crab is in KL among so many new dishes.

The lady boss at Loong advises us on whether to opt for male or female crabs depending on the style of cooking.

She was right because this piece of female crab with its bright orange roe in special chilli-egg sauce is absolutely orgasmic to say the least.

6. Michael Jackson black and white tofu

“Michael Jackson black and white tofu” is yet another creative take on the humble soy protein.

“Black” is where squid ink has blackened chunks of crisp deep-fried tofu with a soft curd centre.

“White” is a soft silken tofu pillow braised in a rich gravy with mince pork and tung choy or preserved Chinese cabbage.

7. Stir-fried sea whelks with snake beans

Sea whelks (a less scary term for sea snails) are sweet and crunchy.

Tossed with some ginger, garlic, chilli, dried shrimps, sambal and crunchy snake beans, this is yet another dish that escapes the creativity of Sydney chefs especially when we are blessed with a much greater variety of seafood.

8. Deep-fried baby squid with sweet spicy sauce

Thankfully for my tastebuds, these crunchy deep-fried baby squid are not as sweet as they look but rather a very appetizing snack to go with any kind of alcohol.

9. Chinese style pork two-ways

The chef at Loong might have thought a bunch of alcohol love nuts were coming to dinner tonight.

Crispy deep-fried pork strips with garlic and salt would be crazy good with an ice cold beer, especially in this humid KL weather.

Call this second method of cooking Chinese sweet and sour pork if you will.

Pork strips in a savoury sour plum sauce topped with diced raw Spanish onions and capsicum on a bed of sliced cucumber is yet another calling for an icy cold Tiger beer or a glass of crisp and zesty riesling.

10. Chinese bean curd two ways

Bean curd two-ways is the third dish done in double take style tonight.

Whether Loong should be renamed Double Take or Two Way Food, I am beginning to think the creativity of its menu is marketing itself ahead of competitors in this Jinjang area of KL.

Stuffed with a slice of lotus root and fried into golden brown fritters, this is a clever way to contrast crispy and delicate textures in one mouthful.

Wrapped with a sheet of tofu skin and braised in a rich chicken gravy, this is upmarket yong tau foo in a casual setting with good wine thrown in.

11. Kai lan two ways

Yet again, the fourth two-way dish for tonight is kai lan stalks stir fried with shredded leaves deep fried into crispy chiffonade.

Topped with crispy anchovy fries, this is one of the best kai lan interpretations I have ever had.

12. Wok-tossed rice vermicelli with baby clams

Deft technique with a hot work renders a rice vermicelli ridiculously smoky. Tossed with freshly julienne iceberg lettuce, egg and lala clams, this is yet another must-order dish at Loong.

13. Deep fried turmeric sting ray with sambal belachan

Unlike ikan bakar or grilled fish from street hawkers, this stingray is marinated with turmeric and deep fried to a golden crisp.

The meat tears away in succulent strands though not smoky like its grilled counterpart. But with a squeeze of fresh calamansi juice and sambal sauce with raw Spanish onions, it rivals any deep fried fish in taste and texture.

Kedai Makan Sow Mui

14. Kuala Lumpur style Char kway teow meen

This KL (not Penang) style char kway teow meen is arguably the best in Kuala Lumpur.

Unlike Penang style CKT, this one does not complicate with unnecessary lup cheong and is darker with black sauce compared to the lighter Penang style.

Deliciously charred & smoky noodles from a fiery wok tossed with egg, nuggets of crispy pork lard & plump blood cockles, this is my fourth plate in just about as many days as I just cannot get enough of it!

15. Roti canai with fish curry sauce 

Roti canai in KL is slightly different from roti prata in Singapore although both are essentially the same thing.

Mysaucepan being Singaporean prefers her roti prata in Singapore because it is crisp and flaky almost like a French croissant and I dislike Singapore’s roti prata for exactly the same reasons.

This roti canai is gently crisp outside but slightly chewy in the centre as Malaysian roti canai should be. Drizzled with a spicy tangy fish curry, I can eat two of these roti canai for breakfast every single day before tucking into nasi lemak and CKT for a second breakfast. Everyday!

Home-cooked Thai style laksa

16. Home-cooked Thai style laksa

I have not had this home-cooked favourite for a very long time and I am glad my sister requested for Thai style laksa during our family reunion this trip.

I lugged back to KL two medium sized Sydney barramundi fish where its flaky white meat pairs so perfectly with the spicy stock redolent of  beautiful Thai flavours like lemongrass, galangal, coriander and torch ginger.

The fragrance of lemongrass, bunga kantan and mint combined with freshly shredded pineapple, cucumber, choy po and calamansi juice is truly seductive and intoxicating.

Restoran Fei Jay

This is another earth-shattering meal at what is affectionately known as “fei jay” or fat sister to my family. We have known the owner YP Koo or Pi jay and have been eating at her restaurant for many years.

Unfortunately, her husband who is the master chef passed away recently and her son is holding the fort temporarily. It is sad that Pi jay will be closing the restaurant for good after Chinese new year.

This is possibly our last meal here and it was spectacular as always.

17. Black pepper crab clab

It may not be the biggest crab claw but this is one instance where size DOES NOT matter.

Because the black pepper ladened crab is one of the tastiest sauces, you will be licking the shells to get every bit of it.

We are early today and are the only diners at the restaurant this late morning.

Quiet as it may be, total silence befall upon us as we tuck into this giant crab platter.

18. “Sa-teen” baby chicken

“Sa-teen” baby chicken is one of my all-time favourites at Pi jay’s restaurant.

Deep-fried to a golden brown, this baby chicken is smaller than a spatchcock and three times tastier with its light seasoning of spices and soy sauce.

19. Special fish cake

Not many restaurants will serve fish cake on its own as a menu item but then again, Pi jay’s fish cake is like no other.

Crisp and golden brown on the outside, this fish cake is gently bouncy in the centre and absolutely heavenly when dipped into soy sauce and fresh red chillies.

20. Kwai fah noodles with egg and crab meat

Kwai fah meen or yee meen is flash fried with egg and generous chunks of fresh crab meat.

This dish needs to be pre-ordered because the fresh crab meat needs to be handpicked.

As she knows us so well, Pi jay tells us she has personally handpicked the crab meat for this dish today. I have eaten this noodles on a previous visit and it is still a must-order dish in this restaurant.

Thank you Pi jay for your generous hospitality and for giving us so many delicious and truly unforgettable meals. We know we will miss you and your food dearly!

D Village View Restaurant

Perched along the foothills of Bukit Tinggi next to the Karak Highway, D Village View Restaurant is actually located in the state of Pahang near the township of Bentong which is approximately a hour’s drive from Kuala Lumpur CBD.

We would normally dine at this restaurant whenever we visit my brother and his family who lives within close vicinity. The food is excellent yet honest, consistent and at a fraction of KL prices.

The question that lingers in my mind is why aren’t Malaysian restaurants in Sydney offering simple home style dishes like these that would pair so well with the vast array of Australian wines??

Here is four of our perennial favourites.

21. Pork belly with spicy sweet sauce

Though spicy sweet is not exactly my favourite taste, I will make good exception for this particular dish.

Thin and crispy slices of deep-fried pork belly and Spanish onions combine so well with this zingy sauce that is not overly sweet. This is a great dish to complement steamed rice and even better with plain congee on a cold day though these are few and far between in Malaysia’s tropical climate.

22. Crisp eggplant with salted egg yolk

Salted egg yolk seems to be the craze in KL’s food scene in recent years and I wonder why this trend has taken so long to come by.

From seafood such and crab and prawns to chicken and vegetables, salted egg yolk is used as a coating to add an intense umami taste.

These crisp and fluffy logs of eggplant coated in salted egg batter and flash fried with fresh curry leaves are extremely addictive.

Washed down with an icy cold beer on a hot summer day, these flavour bombs will definitely make the most popular bar snack in a Sydney pub.

23. Wild boar with spicy curry sauce

Surrounded by lush tropical rainforests, I imagine a healthy population of wild boar roaming around the vicinity of this restaurant that finds its way into the menu. Wild boar meat is generally darker, leaner and more intense in flavour compared to regular pork meat.

It is even more difficult to detect gaminess in flavour when these super tender wild boar slices are cooked in a rich curry sauce with fresh chilli and onions. This is yet another delicious Chinese dish that has taken on local Malaysian flavours.

24. Deep-fried chicken in coconut and turmeric sauce

I love fried chicken but then again, who doesn’t?

The question is how do you spruce up fried chicken that is already so tasty to another level? Just like the other dishes that come with a sauce, perhaps this dish was conceived from sauce necessity for fried chicken to better complement steamed rice.

These golden brown pieces of fried chicken swimming in a pool of coconut and turmeric sauce can even pass off as Thai or Indonesian. But the genius flavour of this dish is the distinct aroma of fresh curry leaves that makes it rather unique.

Hearty leaves of iceberg lettuce is a clever to way to bridge the sauce and steamed rice in case fried chicken diehards are still not convinced.

Restaurant De Maw

25. Jumbo prawns in spicy sweet barley and chilli sauce 

Why would a chef think of combining barley pearls with prawns? When you need to add bulk to temper a rich chilli sauce without overwhelming its flavour, the answer becomes quite logical.

These large prawns are firm, juicy and their size is almost a meal in itself. The rich sauce is spicy, generous and absolutely mouth-watering when mopped up with a hearty chunk of prawn meat.

So generous were they with this sauce, we could not let it go to waste. We ended up with a takeaway tub of sauce that was transformed into yet another dish at home when combined with soft tofu the next day.

26. Braised tofu with egg, oyster mushroom and crab meat

The art of a braised dish or stew is in the rich, silky sauce that ties all the ingredients together.

This is yet another elegant dish that combines the sweet flavour of crab meat with silky egg drops, soft tofu and the delicate texture of oyster mushroom.

27. Stir fried baby bok choy with crispy taro chips

At first glance, I thought this dish was baby bok choy flash fried with tofu puffs.

On closer look, these square pieces are taro chips that add a crispy dimension to the crunchy fresh baby bok choy.

Home-cooked bonanza

As much as we love dining at our favourite restaurants, we are lucky to also sample some of our favourite home cooked dishes prepared by my parents’ housekeeper, Ah Kum.

Here is just a sample of her mouth-watering dishes this trip.

28. Popo’s steamed taro and pork belly

Steamed taro and pork belly is one of my late grandmother’s signature dish during Chinese new year. And thankfully, this recipe is not lost upon her passing and we fondly remember her whenever this dish is served.

Pork belly is gently deep fried before being cut into chunky slices and assembled with taro slices in a bowl to steam.

It is not quite Chinese new year yet but it sure feel like it when biting into a piece of this pork belly.

29. Chinese lup cheong and yun cheong

Chinese new year is never the same without Chinese lup cheong and yun cheong or liver sausage.

I prefer the liver sausage as the flavour is more intense and the texture more crumbly than lup cheong. My mum tells us these sausages were given to her by a good friend and they are reputed to be the best in KL.

30. Wok-tossed prawns in spicy sweet sauce

These wok-tossed prawns are firm and sweet in a delectable spicy sweet sauce.

31. Cantonese style white cooked chicken

I love this Cantonese style white cooked chicken that is accompanied by a spring onion and ginger condiment mixed with a hearty dollop of premium oyster sauce.

I wonder what took me so long to get this recipe from Ah Kum and she tells me the recipe is dead simple. I believe her because simple recipes are often the best ones too.

A whole, medium sized chicken without any seasoning is steamed for twenty five minutes in a wok on medium heat and then left covered in the wok to cool for about a hour. When the chicken is slightly warmer than room temperature, salt and shao xing wine is rubbed onto the chicken and then allowed to cool to room temperature. That’s it!

Obviously, the quality of the chicken is a pre-requisite to how good it tastes.

32. Abalone with broccoli and fried gluten

I am not fond of vegetarian food simply because I love meat too much.

But I love this abalone with broccoli and fried gluten and convince myself it is vegetarian so I now have a reason to be fond of vegetarian food.

Madras Lane, Petaling street

33. Curry mee with chicken curry and cockles

This curry mee with chicken curry and cockles at Madras Lane is one of my favourites in KL.

Chicken curry on the bone and raw cockles gently cooking to medium rare in this gritty, curry powder soup makes it all the more tastier.

The owner of this stall recognizes me by face and knows I would invariably take photos of all her ingredients no matter how many times I have been here.

Grand Imperial Restaurant 

34. Braised tofu with mushrooms and baby bok choy

It looks like a mushroom and baby bok choy dish at first glance.

But underneath this blanket of thinly sliced white buttons and shimeji mushrooms is a bed of flash fried silken tofu drowned in rich mushroom sauce. Laced with a garland of baby bok choy and sprinkled with crisp shredded dried scallops, this is fine Chinese vegetarian at its best.

35. Spanish style Iberico grilled spare ribs

You would not expect Spanish style Iberico grilled spare ribs in a Chinese restaurant in KL. Neither did I.

A whole rib rack is plattered with a salad of cherry tomatoes, lettuce, capsicum and onion rings drizzled with a creamy salad dressing.

Our waitress dutifully carves up the rib rack and presents a rib to each of us.

Hand gloves are also provided for this dish in case you did not intend to mess up an expensive manicure.

The meat on this rib can be more tender and I found the herb seasoning quite strong. Still I find it rather unusual to be tucking into Spanish in a Chinese restaurant and wonder why a restaurant of this calibre can’t cook up a Chinese style pork rib.

And at RM400, I think this dish is rather overpriced.

36. Braised noodle with mushrooms and black truffle

This is the second time I am tucking into a braised “mee pok” style noodles with mushrooms and black truffle at this restaurant.

And I can say with absolute confidence this is the best “pasta tartufo al funghi” I have tasted in any restaurant anywhere in the world, Italian and / or Chinese.

I do wonder if this “mee pok” is freshly made because it is impossibly al dente with a sprightly bite that rivals fresh pasta in the best of Italian restaurants in Sydney or Italy for that matter. The earthy and intoxicating aroma of black truffle takes centre stage among a trio of white button, shimeji and enoki mushrooms.

For me, this it a must-order dish at Grand Imperial.

Restoran Oversea

37. Pork belly bun with crispy crackling and Chinese ham 

Call this Chinese hamburger if you will.

An earth-shattering slice of crispy pork rind, a sliced of battered pork, succulent Chinese ham, lettuce leaf and hoisin sauce wrapped with a lotus bun, this is one of the tastiest bites of our entire food safari.

There are eleven of us for lunch today and just as well, there are just eleven of these Chinese hamburgers.

38. Superior shark fin soup with crab meat 

I have not had shark fin soup for a very long time for obvious reasons – it is rather expensive for a bowl of soup which has little proven health benefits.

Being one of the premier Chinese restaurants in KL, Oversea prides itself in executing this traditional Chinese soup to perfection.

A dash of black vinegar to counter-balance coupled with the crunchy texture of fin cartilage against succulent crab meat, this is indeed soup perfection.

Well, it is perfection as long as you sip on this bowl of Chinese delicacy without thinking about finless sharks wriggling in the ocean as they slowly sink to their deaths.

39. Steamed soon hock / marble goby fish Cantonese style 

I love steamed fish and in Malaysia, there is an array of local fresh water and river fish that would rival the best of Sydney’s sea fish. In Malaysia, patin, jelawat, tilapia, siakap, catfish are the stalwarts of fresh water fish let alone the king of all – soon hock or marble goby which is among the most expensive of local fish.

The marble goby at Oversea today is rather large. When ordering fresh fish from the tanks at Oversea restaurant, you can opt for only the head, body or whole fish depending on its size.

Today, we choose a soon hock without the head as it is a rather large one. Now, it may seem sacrilege in Chinese culture to order steamed whole fish without its head. But as much as our family loves eating steamed fish with its head on, we are fine with our choice on this particular occasion.

Regarded as one of the most prized fish in Malaysia, soon hock tastes like a cross between the succulent flesh of scallop and frog meat.

The flesh is silky and succulent yet bouncy and firm. The Cantonese style soy sauce has the right balance of sweet and savoury to make this mouthful yet another eye-closing moment during this food safari.

40. Malaysian style char siew 

Char siew connoisseurs in Kuala Lumpur will have their own favourites and nominations for the city’s best.

I have tried enough char siew in KL to say Oversea’s is among the very best. It may be a little more pricey since it is a fine Chinese restaurant with full service but it is well justified.

41. Fried five grain rice

We finish our meal with a signature  fried five grain rice – white, brown, red, black and glutinous rice topped with corn kernels and pine nuts.

This is fried rice at its creative best and I wonder what is Sydney’s answer to this simple yet delicious dish?

Dancing Fish

This restaurant serves refined Malay-Indo cuisine and is conveniently located in Bangsar Shopping Centre.

42. Gulai pucuk paku

True to a “gulai” which is essentially a rich curry-like stew most popular in Malaysia and Indonesia, this gulai pucuk paku combines young jungle ferns with a rich turmeric coconut sauce and garnished with deep fried eschallots.

The young ferns are fresh, crunchy and works deliciously well with the milky gravy. This being the second dish we had this trip which combines coconut milk and turmeric, I remind myself to replicate this flavour, especially with fried chicken!

43. Tahu telur with flossy egg and sambal tahu sauce

One of the signature dishes at this restaurant, tahu telur is a crispy deep fried tofu tower on a bed of golden brown egg floss and drizzled with kecap manis.

A zingy sambal tahu sauce makes the perfect dip for chunky pieces of crisp tofu.

44. Crispy deep fried fish with sambal dabu-dabu

The namesake of this restaurant is actually a tilapia fish common in Malaysia.

Deep fried to a golden brown, this fish is so crispy you can eat the head, fins and bones.

A sambal dabu-dabu with finely diced chillies, red and green tomatoes, shallots, calamansi juice and soy sauce makes a mouth-watering condiment for the fish.

45. Ikan bakar / grilled seabass with sambal belachan

A seabass ladened with sambal belachan is beautifully smoky from the BBQ.

The white meat is soft, flaky and absolutely delicious when smothered with even more sambal belachan.

46. Bebek panggang / BBQ duck with sambal hijau

Marinated for 24 hours in a blend of herbs and spices, bebek panggang is grilled on a BBQ until charred and smoky.

A mild sambal hijau complements the smoky aromas of the duck.

47. Udang bakar enak with sambal matah

Chargrilled fresh tiger prawn basted with traditional Indonesian BBQ sauce is tangy with a lemongrass shallot relish.

48. Chicken satay with spicy peanut sauce

Chicken satays are hearty and beautifully charred and smoky.

A squeeze of calamansi juice with a rich and chunky peanut sauce as condiment, these satays are among the best in town.

~~~~~o~~~~~

So dear readers, would you consider a food safari in Kuala Lumpur? If so, here are some useful tips from years of experience stomping the streets of KL in search of good food:

• Do some basic research on eat streets, hawkers and restaurants which are known for particular Malaysian style dishes to get some idea about whether the food actually suits your tastes.
• Local weather can be warm and humid, so do wear loose and comfortable clothing.
• Comfortable footwear is important if you are planning to walk the streets of KL.
• If you are driving, be aware of alternative routes and elevated freeways that can take you to your destination in quick time. Also, be mindful of peak and non-peak hour traffic jams.
• In recent years, I have found it more convenient to book a Grab taxi and avoid spending time looking for car park in certain busy locations around KL.
• Carry bottled water and lots of face tissues for those deliciously greasy noodles.
• Pace yourself and avoid snacking on all sorts of foods as calories do add up quickly.
• Be very certain about what’s in your food if you have food allergies.
• Carry medication for diarrhoea and food-poisoning, especially if you are consuming street food for the first time or have even built up resistance.
• Be vigilant on the streets as some areas of KL are notorious for petty crimes such as snatch thieves and pickpockets. Avoid carrying loose handbags, large amounts of cash, important travel documents, credit cards and elaborate jewellery. 

Restaurant Hung Kee
No. 28-5, Jalan Loke Yew, 52100, Pudu, Kuala Lumpur, Malaysia
Opening hours: 7am – 10pm daily
Tel: +603 9221 7251

Loong Grilled Fish Seafood
12-14 Jalan Jinjang Aman 2, Jinjang Utara
Kuala Lumpur
Opening hours: 5pm – 3am
Tel: +60123862832

Kedai Makan Sow Mui
1, Lorong Awan 8, Kuala Ampang, Selangor
Opening hours: 6.30am – 9pm daily.

Restoran Fei Jay
3, Jalan Rimbunan Mawar 1,
Laman Rimbunan Kepong
Kuala Lumpur, Malaysia
Opening hours: 10am – 2.30pm, 4pm – 10pm. Closesd every third Sunday & Monday of the month.
Tel: +603 6241 4618

D Village View Restaurant
Lot 10497 Kampung Bukit Tinggi,
Bentong, Pahang
Opening hours: 10.30am – 10pm daily
Tel: +60 16 262 8372 or +609 233 0476

Restaurant De  Maw
18, Jalan Pudu Ulu, Taman Pertama, Kuala Lumpur
Opening hours: Tuesday – Lunch Sunday 11.30am – 3pm Dinner 5.30pm – 10.30pm
Tel: +603 9285 7833

Madras Lane Curry Laksa
Madras Lane off Petaling street, Kuala Lumpur
Opening hours: Tuesday  – Sunday 8am – 3pm Closed Monday

Grand Imperial Restaurant Bangsar Shopping Centre
T5, Bangsar Shopping Centre,
285, Jalan Maarof, Bukit Bandaraya, Kuala Lumpur
Opening hours: Lunch daily 11.30am – 3pm Dinner 6pm – 10.30pm
Tel: +603 2283 1118

Restoran Oversea
84-88, Jalan Imbi, Bukit Bintang, Kuala Lumpur
Opening hours: Lunch daily 11.30am – 2.30pm Dinner 5.30pm – 10.30pm
Tel: +603 2144 9911

Dancing Fish
Lot T120, 121 & 122 285, 3rd Floor, Bangsar Shopping Centre,
Jalan Maarof, Bukit Bandaraya, Kuala Lumpur
Opening hours: Daily 11.30am – 10pm
Tel: +60 3 2095 6663

 

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