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Malaysian Food Blog, Travel, Diving & More

Category / KL City

When it comes to foriegn cuisine, it is safe to say that the most popular of all out of South East Asia is that of our Northern neighbor – Thai. You can find a good bowl of tomyam most anywhere in the world.

For us in Malaysia, we had the good fortune of being able to indulge in some of the most authentic dishes Thailand has to offer thanks to our proximity and our shared history across the border.

Tigerlily at DC Mall
Tigerlily at DC Mall

This tradition continues at Tigerlily, one of the latest Thai restaurants located at DC Mall, the new spanking shopping complex located at Damansara Height, and we were lucky enough to get invited to sample some of their dishes.

To properly prep for the restaurant, the local chefs were sent to Thailand to sample and learn about the different dishes from its origin so they can be recreated at this outfit. Don’t let the interior decoration and plating style fools you, what you get here is not far from what you’ll find in some of the old school Thai restaurants.

3 layer coffee? Lemongrass? or classic Thai iced tea?
3 layer coffee? Lemongrass? or classic Thai iced tea?

To start the night, we ordered their Thai iced tea & iced coffee with gula melaka (RM 6.90) which looked stunning, but for those who liked it old school, their traditional Thai iced tea (RM 4.60) would be the one to go for. For those who like it plain & soothing, perhaps a glass of lemongrass drink (RM 3.50) would do the trick.

fried calamari, lemongrass satey
fried calamari, lemongrass satey

There’s no alcohol served here (they’re in process of obtaining halal certification), but the fried calamari & lemongrass satey (RM 9.90 for 5) really begs for a cold one. We particularly like the zesty homemade sauce that is served together with the squid.

four angle beans, steamed otak otak
four angled beans, steamed otak otak

Another snack we ordered was the steamed otak-otak (RM 5.90), it came in an aluminium cup similar to those you’d find holding larmaikai, but instead of chicken you’d have seafood in classic Thai otak fillings. I thought it was decent, though if I have to choose between this and regular Penang style otak-otak, the latter would be my pick.

We then proceed to main dishes to go with rice and started out with the veges.

First was four angled beans with peanuts (RM 9.90), a juicy and crunchy affair that’s fitting to open up one’s appetite.

stir fry kailan, spicy eggplant with dry shrimp
stir fry kailan, spicy eggplant with dry shrimp

The stir fry kailan (RM 12.90) here is a simple dish that’s not out of place from any ‘tai-chao’ restaurants around town. My favorite though, would be the spicy eggplant with dry shrimp (RM 14.90), really rich, savory, and comes with a kick, steamed rice is really compulsory with this.

tomyum seafood, Thai red curry chicken, Thai green curry prawn
tomyum kung, Thai red curry chicken, Thai green curry prawn

No Thai meal is complete without a good serving of tomyam, their tomyum kung (shrimp, RM 26.90) really packs a punch. You’d have to be a bit careful not to treat everything green here as scallions, for there are a lot of whole green chili padi in the mix, just the way a good bowl of tomyam should be.

The Thai red curry chicken (RM 15.90) is slightly less hardcore on the spicy scale, but it makes up for being creamy and flavorful. A decent interpretation of the dish in my opinion.

Then there’s the Thai green curry prawn (RM 26.90), served with generous amount of eggplant, this dish delivers a mix of seafood sweetness and the unique taste of green curry, I really enjoyed it (mostly cos eggplant is one of my favorite veges too.)

Thai grilled fish
Thai grilled fish

The Thai grilled fish (RM 46.90) was our final main dish of the night, and would be for you anyone who orders it as Tigerlily makes this from scratch when you order and it takes the longest amount of time to prepare.

To be perfectly honest, I didn’t particularly find the dish impressive, and not to the fault of the chef or how they prepare this. Tilapia is quite a bland tasting fish and I find this classic Thai preparation method did not sufficiently add enough flavor to the fish. It was okay, if you love this street style fish, you’d like it here, otherwise I’d probably give it a miss. My favorite Thai fish dish is still the steamed siakap (which they also serve)

mango sticky rice, ice kacang, tub tim crob, cendol
mango sticky rice, ice kacang, tub tim crob, cendol

Then of course, we proceed to desserts.

We sampled their mango sticky rice (RM 9.90), ice kacang (RM 11.90), tub tim crob (red ruby, RM 7.00), cendol (RM 4.90), and banana fritters with ice cream (RM 12.90).

With the exception of the banana fritters, every dessert looked like a piece of art, the presentation is really stunning! Thankfully, they do taste the part as well.

I like how the cendol, ABC, and red ruby all uses the really fine shaven ice (sort of like those Korean style desserts) which makes the sweetness melt in your mouth that much quicker. Careful not to get brain freeze though.

banana fritters & friends we were with at the session
banana fritters & friends we were with at the session

If you haven’t find a reason to head to DC Mall, perhaps Tigerlily would be a good excuse.

map to DC Mall

Address:
Tigerlily
Damansara City Mall,
Lot LG 18 Lower Ground,
6, Jalan Damanlela,
50490 
Kuala Lumpur
GPS: 3.146140, 101.661675
Tel03-2011 2912
Web: www.tigerlily.com.my

Last weekend I had the good fortune of attending a pretty special food event, the Flavours of Hanami live presentation and tasting at Isetan the KL Store. For those who aren’t familiar with Isetan the KL Store, it is the re-branded up class retail at the exact location previously occupied by regular Isetan at Lot 10.

The place is tastefully decorated and packed with premium Japanese wear, everything from fashion items, watches, gadgets, grocery and food.

chefs from Tsuruse, Chikurin, & Kinobu restaurants
chefs from Tsuruse, Chikurin, & Kinobu restaurants

The Flavors of Hanami features four chefs each from Izuu, Tsuruse, Chikurin, and Kinobu restaurants of Kyoto in live presentation and tasting format at the following schedule:

  • Shogo Sasaki of Izuu – 21, 22 Jan 2017
  • Nobyuki Tanaka of Tsuruse – 18, 19 Feb 2017
  • Hideki Shimoguchi of Chikurin – 4, 5 March 2017
  • Takuji Takahashi of Kinobu – 18, 19 March 2017

dishes from which chef fancies you? the mock-ups sure look interesting
dishes from which chef fancies you? the mock-ups sure look interesting

Each day features 3 separate sessions at 12 pm to 1:30 pm, 3 pm to 4:30 pm, and 6 pm to 7:30 pm and priced at RM 100 per person including GST. The venue is at 3F THE CUBE/CUBE_1 Isetan The Japan Store KL.

One thing to note, each session is limited to 25 pax only so get your tickets as soon as possible at CUBE_1 ticket counter, Isetan.

The Hanami theme is an ancient tradition of welcoming spring, and this event is a chance for Malaysians to experience the cultural aspects as well as the delicacies associated with the Hanami season.

chef Shogo Sasaki of Izuu with his signature dishes
chef Shogo Sasaki of Izuu with his signature dishes

We were fortunate to participate in the first session with Chef Shogo Sasaki, the 7th generation owner of IZUU, a Kyoto sushi restaurant established in 1781, a restaurant that has its history 176 years before we yelled Merdeka and formed this country, talk about tradition.

chef Shogo Sasaki of Izuu preparing the famous saba-sugatazushi
chef Shogo Sasaki of Izuu preparing the famous saba-sugatazushi 

Chef started out with the live demonstration in preparing the most famous dish of IZUU – their saba-sugatazushi, or whole mackeral lightly matured sushi. The fish is expertly prepared and then wrapped in vinegar-ed kelp to draw out  a stronger umami flavor to the sushi.

We then got to try two versions of it, one freshly prepared and the other matured for a day. It was well balanced with a pretty complex taste unlike normal “fresh” sushi. Best thing is, you can actually buy this wrapped up to bring back to home country from his restaurant in Kyoto as the sushi would last for about 2 days.

and here's Izuu's signature chirashi sushi
and here’s Izuu’s signature chirashi sushi

Next up was their signature Chirashi sushi. Chirashi sushi is often my go-to dish in any Japanese restaurant, and the version prepared by chef Sasaki is as good as any. While it is slightly lighter on seafood, the seasoning of rice and other ingredients were right on point, making it quite a delightful dish.

we ended the day with green tea and mochi
we ended the day with green tea and mochi, notice the bunny?

The chef also showed us how the saba-sugatazushi cross section resembled a bunny, which is how IZUU got it’s logo all the way from 200+ years ago.

We then ended the session with a piece of traditional mochi and a cup of green tea so good we had to go downstairs to get the packet to enjoy at home.

If you love authentic Japanese cuisine with a cultural twist to the whole experience, don’t miss out on this event.

map to Lot 10, KL

Address:
3F THE CUBE / CUBE_1
ISETAN The Japan Store KL
Lot 10 Shopping Mall
Jalan Bukit Bintang

GPS: 3.146462, 101.711758

Haze always described me as someone who’s bordering insufferable when it comes to dining at shopping malls. It usually takes me quite a bit of merry-go-round trying to evaluate what is worth eating before settling into a restaurant. Luckily, at IOI City Mall, I found just what’s worth spending a meal – at Kakatoo.

Kakatoo at IOI City Mall
Kakatoo at IOI City Mall

The restaurant is tastefully decorated with a modern touch and Baba Nyonya colors, and with a cute logo to boot, it is one of the better looking outfits among the many restaurants on the lower ground of this huge IOI City Mall.

As for menu, they offer a mix of Western & classic Nyonya dishes, I was only interested in the latter.

cencaru with sambal, just like how mom makes them
cencaru with sambal, just like how mom makes them

For the two of us, we went for the classic dishes that defines any Nyonya restaurants – ikan cencaru with sambal, and paku paki sambal belacan.

The fish (RM 29.90 for two) was on point. Fried to perfection and with properly seasoned sambal too. They gave a bit of extra sambal tumis in the middle, but I’d be a happier man if even more was offered.

paku pakis with sambal belacan
paku pakis with sambal belacan

In retrospect, we probably should have ordered some other vegetable dishes that provides a bit of variety in taste, but thankfully the pucuk paku pakis (RM 16.90) did not disappoint. It was spicy, crunchy, fresh, and definitely went well with rice.

KY & Haze at IOI City Mall
KY & Haze at IOI City Mall

The Nyonya dishes experience at Kakatoo was one that worth revisiting, and now if I go to IOI City Mall again, I know where to go for a decent meal I won’t regret.

map to IOI city mall

Address:
Kakatoo
LG-78B & 78C,
IOI City Mall Putrajaya,
62502 IOI Resort City, Putrajaya
Wilayah Perseketuan
GPS: 2.970467, 101.713870
Tel: 03-89538074

A user commented that ever since I moved to Shah Alam, there’s been an influx of Shah Alam & Klang food entries with very few on PJ/KL, so here’s one that I thought is quite timely – the HK style Yung Kee Beef Noodle at Restoran Kwai Hup, Pudu.

Yung Kee Beef Noodle at Restoran Kwai Hup
Yung Kee Beef Noodle at Restoran Kwai Hup

This is certainly not a new establishment, but one of the really popular hawker eateries that I found out only recently via one of my colleagues.

A bit of research revealed that the proprietor spent quite a large chunk of his life in HK and brought the recipe back to Malaysia. The result is a version of beef noodle that is just slightly different from what we are used too. The broth is a little closer to the tangkak version, while the meat and innards are “fall off the bone” soft.

the default mixed beef (牛扎) with soup
the default mixed beef (牛扎) with soup

Quite a few versions of beef noodle is available here.

Standard “ngau lam” style starts at RM 8 and comes with meat, brisket, and beef balls. Portion of beef is rather generous, and the melt in your mouth texture is really hard to beat. This place is becoming one of my favorites right after the first try, and I’ve returned for a few other visits since.

you can order just tendon, soft and tender tendon
you can order just tendon, soft and tender tendon

 

If you’re like me who loves really tender beef tendon, you’re in luck. RM 12 gets you a bowl of beef noodle with nothing but tendon cut in scallop size. Heaven on earth is what this is about, I had this on my first visit and will dream about the beef tendon every now and then.

there's also "American Fat Beef", Angus I suppose
there’s also “American Fat Beef”, striploin I suppose

If you want to get a bit more fancy, they have a RM 25 portion of “American Fat Beef 美国肥肉”, or striploin for your enjoyment. We tried this last weekend and thought while it was good, the striploin doesn’t separate itself as a much more superior product than their regular beef/innards, which was already very very good.

Additionally, I’ve read that they have Angus beef every now and then (especially on weekends) if you want to indulge yourself further more. Feel free to ask for recommendations.

For me though, I’ll be back for their regular “ngau lam” with extra tendons pretty often from now on, I suspect.

map to Kwai Hup kopitiam, Yung Kee Beef Noodle

Address:
Yung Kee Beef Noodle
Restoran Kwai Hup
24, Jalan Kancil, Off Jalan Landak
55100 Pudu, Kuala Lumpur
GPS: 3.136191, 101.712989
Tel: 012-215 8009
Hours: 8 am to 2-3 pm

Yung Kee beef noodle at pudu for breakfast today. They do serve till lunch time and always packed on weekends. Best time to come is still weekday breakfasts if you ask me #kyeats #breakfast #beefnoodle #pudu

A post shared by KY (@kyspeaks) on

In my memory, the rustic row of shops by Jalan Batai is home to a couple old school kopitiam in an otherwise pretty luxurious residential area, but my memory of the place hasn’t been updated for a while. Batai Village now houses some of the more trendy restaurants in town, and the old Hock Lee has since became Ben’s Independent Grocer.

Progress I guess, and to be honest I think it is in a good way. There’s still a sense of close knit community presence, and they’ve even managed to retain many of the hawker stalls operating in the corner kopitiam, upgraded of course.

We were there at night on a promise of good Japanese premium steaks at Torii. As it turned out, the promise was delivered with excess.

Torii at Batai Village, Damansara Height
Torii at Batai Village, Damansara Height

I’ve talked about the excellent yakitori offered at Torii at TTDI previously, similar menu is offered here at Batai branch, but now with the addition of Japanese Premium Steaks, which is what we were there for.

I was told that the branch at TTDI is closing down as they shift their focus to Batai.

Matsusaka or kobe beef? Take your pick
Matsusaka or kobe beef? Take your pick

The steak comes in 5 different choices and are priced per 100 gram:

  • Matsusaka, RM 310
  • Kobe Zabutan A5, RM 250
  • Kobe Sirloin A4, RM 180
  • Kobe Sirloin A3, RM 150
  • Kobe Sirloin F1, RM 120

You may have read on wikipedia or other sources that Kobe beef is usually not exported (or only to limited countries) from Japan, in a way that is true, so some of these Kobe beef found in “unofficial” countries are actually hand carried over borders, but they are true 100% Kobe beef regardless.

sauteed spinach, green bean with black sesame, egg yolk croquette
sauteed spinach, green bean with black sesame, egg yolk croquette

Additionally, Torii also offer several sides to go with those red meat

  • Shaved fresh black truffle, RM 15
  • Pan-seared foie gras, RM 29
  • Grilled Japanese scallop, RM 19
  • Truffled mashed parsnip, RM 25
  • Sauteed Spinach, RM 25
  • Egg yolk croquettes, RM 19
  • Green beans with black sesame sauce, RM 18
  • Cream of spinach, RM 18
  • Heritage salad, RM 15

kobe sirloin A3, kobe zabutan A5, matsusaka, pan seared foie gras
kobe sirloin A3, kobe zabutan A5, matsusaka, pan seared foie gras

For the session, we worked through Kobe Sirloin A3, Kobe Zabutan A5, and Matsusaka, a 100 gram each and served with pan seared foie gras & grilled Japanese scallop.

As you can see from the picture, marbling goes up from each grade, and to be honest you really have to find your sweet spot. While I love the super fatty Matsusaka and it’s melt in your mouth texture, Haze found her sweet spot to be around Kobe Zabutan A5 or even the A3. You get a bit more firmness as you go “down” the grade. There’s really nothing wrong if your favorite is at F1.

The steak is served with black truffle sauce, they are basically match make in heaven for the beef, so rich, full flavor, and ultra satisfying. Yes, 100 gram is plenty of beef when they are of these quality and so rich in fats (in a good way).

Needless to say, the foie gras and scallops were both on point and served as perfect companion for the steaks.

KY & Haze at Torii Batai Village
KY & Haze at Torii Batai Village

Together with the steaks, we also sampled three different side dishes. Sauteed spinach was simple and refreshing while staying true to its Japanese identity, green beans with black sesame is a little stronger tasting and perhaps needs a bit of getting used to, while egg yolk croquettes were perhaps a bit of an culinary experiment that I myself may not 100% agree at this point of my life.

Torii Premium Japanese Steak price list (as of Oct 2016)
Torii Premium Japanese Steak price list (as of Oct 2016)

I hope this menu is going to be offered on a permanent basis at Torii. A certain treat for anyone who loves steak, and to be honest, at this price, they do offer pretty decent value for money, especially considering you don’t have to fly to Japan for it.

P/S: interesting useless fact, Kobe beef is so good the basketball superstar’s parents named him Kobe Bryant.

map to Torii at Jalan Batai

 

Address:
Torii
8, Jalan Batai, Bukit Damansara,
50490 Kuala Lumpur
GPS: 3.149612, 101.661402
Tel: 03-2011 3798