HOT HITS OF CILI KAMPUNG

Cili Kampung’s show-stealing Gulai Nangka with Pucuk Manis (RM35) won us over at first bite. The chunks of tender young jackfruit and leafy Sabah vegetable (sauropus androgynus) in coconut milk had such well-balanced flavours, we instantly went for repeat helpings.

From the legendary isle of Langkawi comes Cili Kampung’s range of traditional Malay family recipes to tempt Klang Valley folks.

To evoke laidback kampung vibes at the Suria KLCC outlet, fish traps double up as pendant lights, clusters of potted palms and greenery along with paintings of kampung life and little replicas of kampung houses are artfully incorporated into the resto’s décor. There is even a cosy, well-designed private dining room with rustic touches.

The hot and spicy level of its classic kampung fare remain true to local expectations, and our recent lunch was proof of that. Sampling the Sambal Cili Api Chicken (RM40) left us hot and sweaty: the tongue-searing blend of green and red chillies, garlic and red onion was punchy and nice. 

To douse the 'fire', we sought cool comfort in house drinks such as Lychee Lime & Rose (RM16), Bunga Telang Selasih (butterfly pea flower drink with basil seeds RM14), Sirap Pandan Kenduri (RM8) and Rambutan Lengkong (a mildly sweet concoction of diced grass jelly, goji berries and red dates, RM14).

Feasting on the rich and aromatic Beef Masak Lomak (RM48) – sliced beef in a blend of ground chillies, turmeric, coconut milk, lemongrass and turmeric leaves was sublime. Best eaten with rice, the yellow curry can also be prepared with fish, chicken, squid, prawns or hornshell (siput balitong).

Spicy-hot with a tinge of sourness, the signature Asam Pedas Tenggiri (RM65) included aromatic daun kesum (polygonum minus), kaffir lime leaves, torch ginger flower and lemongrass to bestow it with depth and complexity. Okra lent textural interest to the dish.

We found several sizeable prawns in the Sambal Petai Prawns (RM65). TBH, this dish could do with less oil and more petai (stink beans) though you can request for extra petai for extra RM10.

 

A colourful ensemble of palm sugar ice cubes, green cendol jelly, red beans, sweet corn, buttered crumbs, fresh jackfruit strips, fresh milk and coconut ice cream making up Mama Cendol (RM22) hit our sweet spot for the finale.

Richer on the palate was Onde Onde Puding Bakar (RM25), a nice take of kuih bakar, a rich coconut milk-based cake baked over hot coals. Made of buttered bread with pandan and coconut milk, the dessert with layers of palm sugar and grated roasted coconut, came with homemade vanilla sauce.

Conceived to showcase local produce, Bukit Kelapa (RM25) enticed us with triple scoops of coconut ice cream with gula melaka syrup, crushed cookie crumbs, honeycomb, and mixed nuts.

Next time you’re in the mood for some kampung-style fare, trek home to Cili Kampung for your share of comforting Malay food in the city.

For reservations at Cili Kampung, call tel: 014-965 6124. Address: Lot 432 - 433 & OS401, Suria KLCC, Kuala Lumpur. Business hours: 11 am – 10 pm daily