Showing posts with label beancurd. Show all posts
Showing posts with label beancurd. Show all posts

Sunday, December 29, 2019


“Coffee and love are best when they’re hot” goes a German saying. The same holds true when you sip Nau-Da (RM10.90), a cup of hot Vietnamese coffee with condensed milk, lounging in cosy Cong Caphe in Nu Sentral.
Established in 2007 by enterprising singer Nguyen Ha Linh in Hanoi, Cong Caphe has 62 cafes throughout Vietnam, six in Seoul and one in Malaysia. Jaemie Lew and Peter Tan who became smitten with Cong Caphe on a visit to Hanoi brought Cong Caphe (pronounced kerb cafe) to Malaysia in November this year.
According to the partners, Cong Caphe caught the imagination of Vietnamese coffee drinkers with its retro-inspired ambience of old Vietnam harking back to their childhood. Cong Caphe artfully combines the vintage, homey charms of mismatched and upcycled furniture, and old-school memorabilia with comfy reading nooks. 
The Nu Sentral outlet stays true to the original concept with almost everything displayed and used at Cong Caphe: stools, tables and chairs, collectibles and the wall-to-wall shelves of books on the upper level, shipped in from Hanoi. A propeller plane suspended at the heart of the rustic, wood-accentuated cafe space serves as a focal point.
We stopped to smell and savour the selection of Vietnamese coffee recently and came away impressed by the smooth brew and distinct variations available. Brewed in traditional metal coffee pots with drip filter, the Phin Brew – Vietnamese black coffee forms the main base for Cong Caphe’s signature drinks.
Although the inclusion of condensed milk of the Nau-Da was some cause for concern, we were instantly won over aftter the first sip. The milky, mildly sweet coffee hit the spot, leaving us with a nice buzz.

The laidback atmosphere spurred us to sit back and nibble on Sunflower Kernels (RM4.90 per plate) while chatting leisurely over cups of creamy Bac-Xiu, coffee with coconut milk (RM12.90 hot, RM13.90 cold). We enjoyed every drop of the creamy-sweet coffee with its enticing nutty aroma.
We sampled it with buttery, airy light Croissant (RM6.90) which came with a saucer of condensed milk for dipping it in. It was delightful as the imported condensed milk lacks the cloying sweetness of our local version.
If you are partial to chilled coffee drinks, the Coconut Milk Coffee Smoothie (RM14.90-RM16.90) is worth slurping up. Rest assured the blend of coffee and coconut milk is on-point without being overly cloying. 

Cappucino, latte, Americano and espresso are also served with the Cong Caphe coffee beans giving them a distinctive taste.
Aimed at the busy mall’s constant stream of grab and go crowd, Cong Caphe also offers banh mi, Vietnamese baguette sandwiches and some cakes like Banana Cake and Brownie. Jaemie explained the Tofu Banh Mi (RM11.90) is something created for the Malaysian market, in response to increasing demand for vegetarian options. 

Marinated with soya sauce and sesame oil then panfried and sliced, the subtly smoky beancurd held its own nestled within the shatter-crisp baguette filled with fresh coriander, and  cucumber and carrot pickles.
Likewise, we found the Beef Ham Banh Mi (RM15.90) and Chicken Ham Banh Mi (RM13.90) decent enough. More of the pate spread would have ramped up the sandwiches' overall appeal.
Should you have friends in tow who prefer non-coffee drinks, Cong Caphe serves a tantalising Iced Honey Kumquat (RM14.90) and hot Peach Tea with Passionfruit (RM13.90). These drinks are refreshing in their own way and will leave no room for complaint.
For more information, call CONG CAPHE, tel: 03-2276 3135. Address: LG19, Nu Sentral, Jalan Tun Sambanthan, Brickfields, Kuala Lumpur.

Sunday, October 13, 2019


Kambing Guling and Bakwan Malang are two of the interesting dishes
crafted by guest chef Robert Wisnu Untoro (right) for the Indonesian Food and Culture Week at Curate, Four Seasons Hotel Kuala Lumpur.

Held from October 7 – 13, the special food and cultural promotion was organised in collaboration with the Embassy of Indonesia in Kuala Lumpur. The sumptuous daily lunch and dinner buffet features specialities from across the Indonesian archipelago.
Chef Wisnu, who is also as a DJ, kept diners entertained while cooking up a storm with his inimitable flair.  We were smitten at first bite by the tender, spiced-rubbed Kambing Guling – roasted leg of goat sliced on request from the carvery.
Interestingly, Bakwan Malang isn’t unlucky despite its unfortunate name. In East Java, bakwan refers to fried wontons with a mixture of meat or fish and flour filling while Malang is the name of the East Javanese city. Basically, it’s a soupy noodle dish with fried wonton, fish balls, beef ball and fried beancurd. Chopped spring onion, fried shallot and a dollop of  green chilli sambal add subtle pops of flavour to the offering.

Aromatic spices like cloves and pepper are evident in clear, tummy-warming Sop Buntut (Javanese oxtail soup) which has chunky pieces of bones and tender cubes of beef in it.


A plethora of salads such as Urapan Sayur, Lalapan, Tahu Gejrot (fried tofu and beansprouts in sweet spicy sauce), Ketoprak (tofu, shredded vegetables and pressed rice cakes in peanut sauce), Salada Ayam Bumbu Bali, Pecel and Karedok piques our palate before we descend on the main courses. The lightly blanched salads are mostly tossed or served with peanut sauce.

Spicing the meal up are an array of curries; some flaunting lush, fragrant coconut milk-enriched gravy, others accentuated by drier spice blends. Notable dishes worth sampling include Telur Pop (deep-fried hardboiled eggs in pale coconuty gravy), Bebek Sambal Hijau (duck in dry green chilli curry), Ayam Gule (Sumatran chicken curry) and the classic Rendang Daging (beef braised in thick coconut milk, ground chilli and spices).

Different combination of spices are employed with finesse to produce delicious specialities such as Terong Belado (eggplant stir-fried with coarsely pounded chilli), Ikan Bakar Padang (grilled fish with spice rub), Gule Kapau (young jackfruit curry with long beans & cabbage) and Sambal Goreng Uti (stir-fried chicken liver & potato dices with sambal).

Dessert bears close similarity to our local kuih such as the colourful renditions of Kuih Lapis (steamed multi-layer rice cakes) and Kek Lapis (baked Indonesian layered cake enhanced with spices). Simpler street-food delights like Timus Ubi (baked tapioca cake) and Bubur Sumsum (thick gruel of coconut milk with rice flour complemented with palm sugar syrup) are also served.

A showcase of hand-drawn batik, pretty and traditional Indonesian apparel and handicrafts beckon at the mini Indonesian bazaar outside the bright and breezy Curate.

Dinner guests were also entertained by the percussive melodies of gamelan, a musical ensemble combining Javanese and Balinese influences together with the genteel movements of trad dancers.

For reservations, call Curate, tel: 03-23828888. Address: Level 5B, Four Seasons Hotel Kuala Lumpur, Jalan Ampang, KL.

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