Kuala Lampur Food Diaries
Food is honest in Kuala Lumpur. It’s a no-fuss place that adores and respects not just its own tradition and heritage but also those of the numerous nationalities that have made Kuala Lumpur their home. I know comparison is not always fair, but somehow I feel the simple essence of it all is being lost back home, and it’s painful. This blog is just for me to remind me of my experiences and sharing it so you can hopefully pick something from the list and go through the emotions I felt with each bite.
Day 1 : Day Of The Nasi Lemak
Breakfast :
My first introduction to Nasi Lemak (also known as the national dish of Malaysia) was at the KL airport during a layover a few years ago. After a 6-hour wait and devouring two plates of Nasi Lemak, I was obsessed. Since then, I’ve tried it in various places, but it never quite lived up to that first experience. So, when I landed, the first thing I had shortlisted to try was the Nasi Lemak.
The Nasi Lemak was a straightforward win. The light, puffy coconut rice, the gently spiced sambal paired with the usual mix of peanuts and anchovies. Anchovies are an acquired taste; the smell and flavor are pungent and heavy, making for, how do I say it, a fishy experience. I love it personally. The kitchen had two types of sambal, including an even spicier one, and the dish did not disappoint. Some places serve fried chicken with it, but I chose to go with the smoked honey chicken, which was not a good replacement but a great dish by itself.
Laksa : There was a Laksa station, and I followed up the amazing Nasi Lemak with a bowl of hot Laksa. The broth is where the win is; this coconut milk-based curry carries a rich and creamy texture with a spicy curry flavor. I chose thick rice noodles along with fish cakes and some veggies, just to counter all the meat intake (delulu to think two strands of greens are going to help). But the dish was again a win, and I thoroughly enjoyed it.
Prawn Bisque Omelette :
Prawn bisque is a rich and creamy soup made from prawn shells, heads, and sometimes whole prawns. It involves sautéing the shells with onions, garlic, and carrots, then simmering them in a mixture of stock. The result is the most amazingly flavorful broth/soup with a beautiful, seafood-rich flavor profile. The prawn omelette was generous with its prawns and was cooked delicately, which complemented the strong bisque.
Cheese Board Anyone ?
I was closing up neat, happy, and satisfied, but the excitement of being in the food culture of Kuala Lumpur got me pushing harder. I went for some cheese; though there were no crackers, I chose to go for some sourdough bread along with some salmon, anchovies, ham, and pickles to spike up the flavor profile. In cheese, I consumed cheddar, brie, chèvre (goat cheese), and another one which I cannot recollect. Overall, it was a plate filled with items that don’t necessarily complement each other, but individually, after certain mixes and matches, they got along just fine.
And it’s a wrap for Day 1 Breakfast. The fruits were purely out of guilt to trick the mind into thinking, “Hey, we at least got something healthy going.”
Day 1 Lunch : Guinness Beer
I love stout beer and would choose a Guinness over anything and everything. So, when I was deciding on my first beer, I went to a nice Irish pub that was serving Guinness on tap. The beer had a lovely smooth texture with notes of coffee and chocolate, making it my favorite beer of all time.
Day 1 Lunch : A One Star Michelin Indian Place ?
After some beer, we stumbled upon a very crowded Indian restaurant that was still serving the popular banana leaf meals even at 5 PM. There was a small queue, and after a brief wait, we got a table and realized the place had been a Michelin Star award winner for the past two years. Our excitement grew. The spread was basic in nature: rice, fish curry, batter-fried veggies (bitter gourd), a potato dish, raita, and papadum. The curry was really good — thick, heavy, and filled with flavor. Adding the accompaniment of the papadum and the curd chili elevated the food experience. To add protein, we got a side dish of chicken and mutton roast. While it was good, the fish curry was the real winner. The raita was a letdown — it was sour, thanks to the cucumber, and the fried bitter gourd could have been better. Would I go back? Maybe, but not if there’s a line around the block, as I might harshly pass it off as just another Indian restaurant.
Day 2 : Day Of Din Tai Fung
Din Tai Fung is a Taiwanese award-winning restaurant serving Chinese cuisine. Funnily enough, in 2017, I first tried it in Singapore and fell in love with their ordering process and their ever-so-famous Xiao Long Bao.
Seven years later, I am back, but in a different city. The order was more or less the same. But before that, let’s take a look at breakfast.
Breakfast
I had to consume as many Nasi Lemaks as possible. This time, the sambal consisted of mussels, and I was excited. Boy, it did not disappoint one bit.
Chicken Broth Soup : This was followed by a simple noodle chicken broth soup with some veggies and fish cakes. The soup was light and easy on the stomach. I tossed in some fried garlic for fun, and it was a delight.
Dimsum Time : Dim sum in spreads is always a disappointment, and I was really hoping this time around it would feel different. However, it was good but not up to the standards set by other counters so far. It was soggy, overcooked, and mushy. The bao was no different, and that would be the last time I would attempt anything from the dim sum section.
Roti Canai + Fish Curry + Sardine Egg stuffed Roti + Beef Redang
The board proudly mentions that the local dish of Indian origin holds the award currently for the best bread: Roti Canai. It’s a local Malay delicacy served with fish or chicken curry or Dhal. It’s crispy and soft on the inside, a perfect match for the fish curry. But for me, the star was the egg sardine stuffed roti. It was soft, and the sardine inside made for a very beautiful dish. I had it with the beef rendang, a flavorful West Sumatran dry curry made with beef cooked together with a spice paste and coconut milk until soft and tender. A complete win.
Day 2 Lunch : Din Tai Fung.
Like mentioned 7 years to the date and back to Din Tai Fung. Ordered the usual suspects : The juicy Xao Ling Bai, chicken in chilli oil dumplings and the very famous fried rice (spicy) along with Schezwan Chicken. Each dish was an absolute win.
Day 2 : A Syrian Dinner At Damascus
At around 10:30 PM, I decided to visit the crowd favorite: Damascus at Bukit Bintang. Still reeling from the heaviness of the food consumed earlier, I was hesitant but went along because I was excited about trying Syrian cuisine. The line was long, and after waiting in queue for 75 minutes, I finally found myself a table. Twenty minutes later, I had the dish of Beef Shawarma with Mandi Rice. It was a combination of two items since there was hardly any space for me to explore the cuisine and the place. After the server approved the dish, I waited another 20 minutes for the food to arrive.
The thinly sliced meat is soft, tender, and has this beautiful roast flavor. As the shawarma meat rotates on the spit, it develops crispy and caramelized edges, adding a contrasting texture to the tender interior. The garlic sauce that it came with was really good. The Mandi rice is usually made from long-grain Basmati rice, which has a distinct fragrance and a light, fluffy texture when cooked. The rice is typically parboiled before being steamed with the spices and other ingredients, resulting in perfectly cooked grains that are tender and separate.
Day 2 : A clowish place. McDonalds
After the meal, I was walking and absorbing everything Bukit Bintang was throwing at me. It was late, but the streets were still packed with people. The energy was the polar opposite of the rest of the city, which had basically shut down. I decided to get one last bite before calling it a day. I got myself a McDonald’s double cheeseburger after noticing the Quarter Pounder was not on their menu. The burger arrived quickly, and I now understand why. The meat was basic in its flavor, with no texture whatsoever, and the cheese barely added anything to the whole burger. Very questionable — the burger and my decision to try it.
Day 3 : Day Of Repetition
The amazing spread at the Hilton continued my spree with Nasi Lemak. Another day and another sambal ensured my craving for the dish was taken care of. But before that, I started with Miso soup with tofu.
Day 3: Miso soup is a Japanese soup bold in its flavors. It has a rich umami flavor, which comes from the fermentation of soybeans and other grains used to make miso paste. The saltiness of the miso provides a balanced seasoning to the soup, enhancing the overall flavor without overpowering other ingredients. The tofu was nice and soft, pairing well with the savory soup.
Day 3 : A Cute Matcha Croissant.
A Matcha Croissant? Yes, please. Matcha has a natural bitterness that contrasts with the sweetness of the pastry, adding a pleasant depth of flavor. The bitterness is not overpowering but rather enhances the overall taste experience, providing a unique twist on the classic croissant. This dish was a complete joy.
Day 3 : Let’s Go English ?
In order to cover more variety, I moved away from my staple routine (what routine, this is just Day 3, LOL). I got myself a simple English breakfast. I know it’s incomplete since there are no baked beans, but it’s still an English breakfast, right? Pork is not available in the city, so I had to settle for some good beef bacon. It was good, but not as good as the OG, I think..
Day 3: The sliced Thai chili really brought the heat, and I added some anchovies for extra crunch to what I thought was an alright dish. Some greens were added so my system could feel something different from all the protein I’ve been consuming.
Day 3: Ended the meal with some Nasi Lemak with Sambal Kerang, which was basically a spicier version. The variance in sambal throughout the week has had me hooked.
Day 3 Lunch : Banana Leaf Return
A nice South Indian restaurant serving some fresh, hot Indian food? Yes, please. Again, I went for the fish, rice, and sambar combination and, for the sides, some mutton pepper fry along with some chicken fry (not in the picture). Simple, wholesome, and heartfelt. In fact, I would go a step further and say this was definitely better than the Michelin-starred place where I had my first introduction to the banana leaf meal.
Day 3 : Another Google office check ?
Slight deviation from the food blog to mention a cute moment: going back to my previous employer. Back then, we used to keep a count of the number of Google offices we had been to. The badges are universal and can be used to log into any office at any hour without any questions. Gosh, it was a nostalgia overload. The office is nice and small, but what stood out for me was the mention of Google’s first mission (all Google folks will know this) on a beautiful wall and a meeting room themed after the famous Batu Caves.
And ofcourse I had to leave my mark behind. If you’ve known me for more than 39 mins I would have used this word atleast once :
Day 3 Dinner : Return To Din Tai Fung
Two days after quenching my thirst for some good Chinese food, I was back here having the exact same items since my friend assumed I had never heard of the place. It was the staple we ordered, and the only thing different from lunch to dinner was that the peach ice tea was replaced with lemon ice tea. Still no complaints, since the fried rice is the best I’ve had in an eternity.
Day 4 : Pakistani Cuisine FTW
Well, this day turned out to be special for a variety of reasons. I got myself exposed to Pakistani cuisine, a few cultural secrets, and a day that would be the highlight of the entire trip. Suhaib, my coworker, hosted me like a long-lost family member and ensured that not just the heart but also the tummy was filled to the brim.
Day 4: Breakfast
Started the day with some miso soup, currently obsessing over it. Fun fact about miso: Miso has a history that dates back over a thousand years. It is believed to have originated in China and was introduced to Japan around the 7th century.
Day 4: Back to the Nasi Lemak but this time around the sambal had squid in it and I went all in. Like the obsession is legit unhealthy !
Day 4 : Japanese Curry with Rice.
Japanese curry is a thick curry with a stew-like consistency and commonly includes protein, sweet onions, carrots, and potatoes. The sauce is thickened by a mixture of fat and flour, along with the addition of curry spices. A very flavorful dish indeed.
Day 4 Lunch : Introduction To Mamak
A mamak food stall is a popular type of eatery that serves a variety of Malaysian Indian Muslim fusion cuisine. These stalls are well-known for their vibrant, casual, bustling atmosphere and affordable, delicious food. I opted for their ghee rice with a mix of all gravies. I know it sounds funky, but it tasted really good. Along with that, I got myself a nice, chunky piece of chicken, which was also really good. It’s a nice, easy-going place that guarantees great food — a definite yes.
Day 4 : Dinner Off The Charts
Indian and Pakistani cuisines share many similarities due to their shared history, cultural ties, and geographical proximity. So, when I was taken to one of the most popular Pakistani restaurants, Khan Jee, I knew I was in for a culinary journey.
Before I dive into the main dishes, I must mention the bread. There was quite a variety, and each one stood out. My personal favorites were the Kashmiri naan and the black seed naan.
Day 4 Dinner : Chapli Kebab
Chapli kabab is a popular and flavorful dish originating from the Pashtun regions of Pakistan and Afghanistan. Traditionally made from ground beef, the seasoned meat mixture is formed into flat, round patties, which are usually larger and flatter than typical kebabs. These patties are then shallow-fried in oil or ghee until they are crispy and brown on the outside, while remaining juicy and flavorful on the inside.
Day 4 Dinner : Nihari
Nihari is a slow-cooked stew this stew is complex, rich, and deeply satisfying. The long, slow cooking process extracts deep, savoury flavours from the meat and bones, contributing to a rich flavour profile. An absolte winner of a dish.
Day 4 : Mutton Korma
Like every other dish the Mutton Korma is a stand out dish, slow cooked until the flavours really hit the bone. The dish is a delicacy and each bite needs to be cherished. A total win.
Day 4 : Chicken Malai Boti
This dish surprised me the most; the chicken was incredibly tender and succulent. It had a creamy, rich, and mildly spiced flavor. The chunks of chicken were skewered and grilled to perfection. A welcome surprise indeed.
Day 4 : A Jug Of Lassi
Lassi in India is amazing. The base of lassi is curd, which gives it a creamy, smooth texture. The consistency can range from thick to thin, depending on the amount of water or milk added. The jug we had was thin in nature but equally flavorful. It doesn’t fill the tummy up as much as our Indian counterparts.
Day 4 : Pakistani Kulfi
Full-fat milk is the base, which is reduced to create a dense and creamy consistency and loaded with almonds.
Day 5 : Always Yes for Sushi
Day 5 Lunch — Tempura Moriawase : A Japanese dish made up pieces of lightly battered and deep-fried assortment of seafood and vegetables.
Day 5 Lunch : Eel Anyone ?
Tried the Unagi Sushi (R), which is nothing but sushi with eels. Fun fact: Eels are very difficult to cook, and eel chefs are a completely separate profession from sushi chefs. Along with that, I got myself a Salmon Cheese Sushi. Two completely different profiles, and both intensely great. Sushi, ALWAYS Yes!
Day 5 Lunch : Edamame
Edamame are young, green soybeans that are harvested before they have fully ripened or hardened. I’m not a huge fan of them, but they make for an easy bite. More importantly, why not?
Day 5 : How much Sushi is too much Sushi ?
We ended up ordering quite a bit of sushi, to the point where I’m not going to touch one for the next month or so. But when someone asks about sushi, the only right answer is YES
Day 5 : Seafood Ramen.
They say no Japanese meal is complete without Ramen and I chose to go for the seafood Ramen. The ramen was mild in its spice and even milder with the amount of seafood in it. Overall a decent Ramen.
Day 5 : Dinner Date with Soju
So, this was a fusion no one asked for. It started with Indian masala peanuts and ended up with Soju. The masala peanuts were surprisingly really good — crispy, tangy, and spicy. Just the right balance to go with a beer on a nice, gentle evening!
Day 5 Dinner : Halab
Another popular Syrian place, but since it recently expanded its seating, there’s a lot more space and hence less waiting time. We ordered the lamb mandi, and the lamb was so good — soft, moist, and succulent. It had everything you would want from a good lamb dish. Along with that, we got a grilled chicken with fries, and that was the wrap for the day. Anything more, and I would have legit exploded.
Day 6 : Did I just have the best burgers of ALL Time ?
Day 6 : Hainanese Roast Chicken
My first time with Hainanese chicken, and I’m already in total awe of it. The whole chicken is gently poached in a pot of water flavored with ginger and garlic until cooked through. This method keeps the chicken moist and tender. Once cooked, the chicken is often immediately placed in an ice bath to stop the cooking process and tighten the skin. This one had the skin roasted, and I’m not complaining.
Day 6 Dinner : Shake Shack Burgers
This cheeseburger comes with cherry peppers, applewood-smoked streaky beef, and ShackSauce. The cherry peppers are hot in nature and add an amazing spicy kick to the smash patties. The burger is a complete win, and I would rate this very highly among burgers, and I’ve had my share. The crinkly fries weren’t too great and can be skipped!
Day 7 : Last Day At Kuala Lumpur
Yup, sadness is sinking in, and I avoided Nasi Lemak in the morning because I was later headed to one of the most recommended places for Nasi Lemak: Village Park.
Final Day Breakfast:
I was obsessing over the fish curry, so for my last breakfast, I decided to go for Roti Canai and Roti Jala, paired up with fish and chicken curry. Roti Jala was a revelation, though — soft and absorbed the curry like a sponge. It is nothing but a traditional tea-time snack served with curry dishes, which can be found in Indonesia, Malaysia, and Singapore.”
These changes help maintain a consistent flow and readability throughout the paragraph. If you have any other questions or need further assistance, feel free to ask!
Lunch : Finally Nasi Lemak at Village Park
A sign of a good place is generally the long lines that extend for a while. Patience is tested, but the promise of good food is usually worth the wait. One such place I’ve been asked not to miss is Nasi Lemak At Village Park. The queue was long, but we found a loophole to skip past and walk right into the dining area. For more tips on how to do that, please first buy some Nasi Lemak.
This Nasi Lemak is different, though. It comes with ayam goreng. Ayam goreng is a whole chicken leg marinated and deep-fried in spices such as lemongrass, turmeric, and ginger. It’s crunchy, juicy, has a light crispy crust, and bursts with the aromatic flavors of fresh herbs and spices the moment you bite into it.
So, was it worth the wait? Well, I have a mega unpopular opinion: The Nasi Lemak was bang in the middle average. The sambal did not hold much flavor, and the fried chicken did not do anything to elevate the dish either. The mix of peanuts and anchovies provided was very little, and I literally had to ask for another portion. But I guess for 13 Ringgit, this is a steal, and maybe for the price point, it’s a win. But for me, my next stop is going to be at Mama Lee’s. For now, I would even recommend Hilton’s, and with that, I shall leave the conversation about Nasi Lemak.
Burger King Double Stack Burger
Before I stepped out of the country, I decided to pack a nice, juicy burger along with extra bacon and pickles. The burger was smoky and a perfect dish to go with the chilled beer. Apart from the disappointment of McDonald’s, Burger King and Shake Shack were an absolute win!
he food culture in Kuala Lumpur is vibrant and diverse. It’s influenced by the multi-ethnic population, including Malay, Chinese, Indian, and various other communities. Sometimes the crossover (fusion) is even incredible. I cannot wait to come back and try some more of it. Until then, jumpa awak!
